Anna N

I love tongue and was brought up on it but I have to admit that I prefer to see it sliced and in deli wrap. So many of the items that I was raised on and that seemed perfectly normal often strike me now as having a definite yuck factor. I am thinking of tripe and black pudding and fish roe. All of these were rare treats and I gobbled them up. Only as an adult did I learn their origin.

OMG. These are not the cookies I was searching for but my oh my I am very glad that I was nudged in their direction! I used bakers’ ammonia and the modifications that @Tri2Cooksuggested. I also converted the recipe to weights and used up all the coconut I had on hand which was a little more than was called for in the recipe. I don’t think it did the least bit of harm. I want to rename them “Clouds”. They look so substantial and yet they just melt when you bite into them. I thought about it a bit too late but when I make them again I think I will boost the flavour a bit with either some almond essence or perhaps some coconut essence. I find only coconut macaroons really carry much coconut flavor. Many thanks to everyone who helped with this coconut question and especially the kind member who sent me all the coconut. I still haven’t found the cookie I’m looking for but I don’t know that I care anymore. I do know that I am happy not to bake another coconut cookie for quite some time. The recipe claimed it would yield nine dozen cookies. I didn’t get quite that many. I’m guessing about 70. Probably I made the cookies a little larger than I should have. I don’t think it’s going to be a problem.

I wonder how many of those who could not resist the challenge received an “uncoveted” Darwin award. 🤭

How many of us remember this? I ask because presently I find myself taking this challenge involuntarily. Due to some uncertainty about the next few days, I am delaying grocery shopping as long as I can so that things don’t wither/rot away due to circumstances beyond my control. This morning, faced with a scarcity of standard items usually in my fridge or freezer, I resorted to frying up some sliced pepperoni as part of the filling for my breakfast sandwich. Scrambled egg and fried pepperoni onigirazu and some “instant” miso soup made with miso-maru.

Tomato and onion salad dressed with soy sauce, rice vinegar and sesame oil, and a kimchi pancake (one of my better executions of this dish) with dipping sauce.

I do not understand this at all unless you are saying that you were unaware of the condition of the chicken before you opened it at home. If you bought it knowing how badly damaged it was then it’s hard to understand the rest of your complaint. If you thought it was a perfectly good chicken until you opened it at home and discovered its defects then your best course of action would have been to wrap it up and stick it back in your refrigerator or your freezer and return it to the store as quickly as possible and ask for your money back. I suspect your options are limited now. Most stores are responsive to customer complaints and will likely refund your money just on your say so alone. As for whether you could pursue anything about the treatment of the chicken is very hard to guess. Proving that it was ill treated is probably beyond your scope of expertise. At the moment that is an assumption on your part and however valid that assumption might appear that’s all it is—an assumption.

It’s likely the right Ben Franklin since there seems to be good evidence that he was a huge fan of Parmesan cheese having been introduced to it in Italy. Citation However that does seem a weak reason to use him as an inspiration for a modern cheesecake.

😂. And that is the kindest I can say.

Elsewhere on the World Wide Web, and it appears in many iterations, it is more accurately titled Ben Franklin “inspired” recipe.

Damn you! I had resisted and thought I was in the clear but like you, my favourite things to make and to eat are little dishes.

Rice with kimchi furikake, coleslaw, pea salad with egg, roasted piquillo peppers and shredded shiso, and shrimp roasted and then tossed with chili-‘mayonnaise.

Thanks. Worth knowing. I once was on a major mission to find rose harissa without any success.

The last of this batch of corn soup and a miso-mayonnaise egg salad onigirazu.

Egg and mushroom onigirazu with a bowl of corn potage.

Was both lunch and dinner and served me well as both sustenance and entertainment. Crispy chicken thighs over rice. Coleslaw, sautéed peppers and a rolled omelette with nori. Bentos look so easy until you attempt to assemble and pack one.

In truth and uncharacteristically I have no interest in this series of books except for the very first volume which deals with the history and the culture. Canned sardines do not lend themselves easily to elaborate slicing techniques. Still I am glad to hear that there is such precision in the naming of creatures and vegetation that live and thrive in an alternate universe. Thank you @JoNorvelleWalker.

@liuzhou: Graphic content. Viewer discretion is advised. Rice bowl with kimchi and pork belly and a bowl of corn potage (a well-loved soup in Japan).

Egg and mushroom onigirazu and black coffee.

Cannot remember the last time I had those chips but yours do look good!

McDonald’s offers a new breakfast sandwich. Really? Looks like just a double up on the old one to me. Here.

Well we can almost agree on something to do with corn. Perhaps not deep fried bees but I’d choke down some green peppers before I’d eat any popcorn.

Beef and cabbage rice bowl.

🙁

It is no different here. Although you can buy corn that has been husked and is wrapped in plastic, for the most part those of us who love corn prefer to buy it in the husk. Our supermarkets provide a large garbage can so that you can leave the husks behind if you so choose.

Nice looking pork. Too bad about dessert. Amazed they would serve it. I have never quite grasped the point of spaghetti squash.