Anna N

Happy New Year, @liuzhou

How did they compare with what you can get in New York City?

Yes, you did mention that book but that is the only source for this claim. That makes it suspect. And I think you reached the conclusion that it was not a good substitute for salt. You said that the meatballs "lacked pizzazz".

Host's note: this post and several responses were moved from the Cooking with the Anova Precision Oven: What did you make? topic. Yeah. I tried to find some support for this but was not successful.

The other option, I guess, since the DH likes the pork the way it is, is to sear slices.

Since your dragon shrimp doesn't seem to be particularly Chinese in nature, if you get desperate enough, you could make yourself some monkey bread.

I would think that the chouriço would be the least of my questions about this recipe. What about the puddings? What about the meat bouillon? What about the Portuguese cabbage? Collards? Kale? Translation issues?

It is one thing to include/exclude MSG in the ingredient list and another thing entirely to say that it does not contain that ingredient. “No added MSG” would do the trick nicely.

Staff note: this post has been moved from Small-batch baking: pies, cakes, cookies, bread and bread rolls, etc. I am nitpicking! King Arthur flour is no more of a standard for the weight of a cup of flour than I. The LA Times Nobody has been able to determine what constitutes a cup of flour. f

I also had to look it up and was frankly shocked that the first ingredient was tomato soup but perhaps more shocked by the statement that it contains no MSG! Since tomato products contain MSG naturally this is a bit hard to swallow.

Without necessarily condoning this business model, I still find myself wondering just how many of these interns were handcuffed to their stations.

I grew up sucking on pickled trotters. I have not had them for 60 years or more. Would I still think them heavenly? Not sure I want to know the answer to that question.

My experience has been that while most potatoes will make an adequate mash, russet (Idaho) potatoes are the best. But the only time I have managed to turn potatoes to glue was when I attempted to “mash” them in the food processor.

Spam ‘n’ eggs.

Did you happen to see @Duvel’s recipe and technique for an emergency pizza crust? Here

OK. You know that I love almost everything that you make so I can say this with impunity I hope. I am in a sugar coma just reading this.

Sent by PM to avoid copyright issues.

I like Marmite® on toast occasionally, but it has to be just a scraping. Sometimes I will mix it with butter before spreading it.

One of my husband’s favourite dishes was Baked Crab and Gouda Cheese Pots. This was a Better Homes & Gardens recipe that I ran across and it became one of his favourites. (It was challenging because I am deathly allergic to crab.) I subbed lobster or shrimp for myself. It was very much like individual cheese fondues, but with seafood included in the fondue. The dippers were pear slices, and/or marbled, rye bread. I guess nobody had warned me about seafood and cheese.

Yup.

Go ahead. Laugh. I can take it.

Knorr seems to call them stock pots.

Oh my! I may need to change my breakfast plans.

Thanks for sharing this. I had to look it up. Knorr seems to be really expanding its offerings. Pantry meals are always interesting to me.

In my house they are called chicken stock thingies.