Anna N

It is a fabulous bread in my opinion.

Bubbling away on my counter since yesterday evening are three gorgeous boneless beef short ribs (a much appreciated gift). This time I decided I would cook them for 48 hours at 62°C. My Joule app tells me they will be ready at 5:18 tomorrow evening.

The frost was definitely on the pumpkin this morning so it was time to return to our favourite cool weather restaurant, The Bombay Grill. A draft beer for me. (Sorry I was thirsty and couldn’t wait for the photograph.) Chai for Kerry. Onion bhaji. (I was also hungry and devoured the first one before anyone could take a photograph.) Their very wonderful basmati rice. Their even more amazing naan. Lamb bhuna. Butter chicken.

On the left a set of four melamine mixing bowls with spouts ($.99). In the middle a book that @Kerry Beal spotted in the Burlington Humane Society thrift shop ($3). I know nothing about it. Have not even opened it as I am hoarding it for a couple of hours. And on the far right is set of quite sturdy stainless steel prep bowls also spotted by Kerry and handed to me ($1.50). She then followed me around the store as I repeated over and over again, “I don’t need these. I don’t need these. I don’t need these.” To which she responded ad nauseum, “But they’re so cute.” I now own a set of four stainless steel prep bowls which I don’t need but which I will surely learn to love.

Nah. But the thought of sharing it sent shivers down my spine.

Been done.

And staying with the seasonal theme — Mushrooms roasted in foil with sake, soy, miso and butter.

Thanks @Tri2Cook. I will definitely add them to the rotation. I think I even have some bakers ammonia around here somewhere.

Not my proudest achievement in terms of baking but they’ll probably disappear anyway. This is the recipe I used. I wanted to make cookies that used coconut but were not macaroons. I recall a small coconut cookie that I used to buy for my husband and I was hoping to imitate that. These are huge and thin. I should have included something to indicate scale! Some are 4 inches in diameter. I was hoping for something closer to 2 1/2 inches. Back to the drawing board. The Dare Breaktime coconut cookies approximate the ones I recall at least visually.

Tsukimi soba. Soba noodles in broth with snow peas, an egg and sliced scallions.

An errand found @Kerry Beal and I in Markham yesterday. This is pretty close to the hub of Asian culture outside of Toronto proper. I had a place that I was hoping to visit but had not expected the chance to come up quite so soon. Donburi offers some options that one doesn’t usually find in most of the Japanese restaurants we have visited. Tea as usual for Kerry and warm sake for me. A misunderstanding explains the two ochoko (cups). We were each given a bowl of miso soup. We shared four skewers: Chicken heart, beef with ponzu sauce and pork toro. Mentai chicken. Beef short ribs don for Kerry. Beef gyuu donburi For me. I opted for an onsen egg. Clearly the egg is fried! (As an aside I was pleased to learn that my own rendition of beef gyudon was pretty close to this.)

Japanese white stew made with rotisserie chicken. One can buy roux for this just as one can buy it to make curry. However, no roux was harmed in the making of this stew. Served with some rice. I had serious doubts about this dish but it is in fact quite tasty. There are so many different recipes out there so I just basically winged it. I had a tiny amount of cream cheese left over from another project so it went in there as I had found at least one recipe that used cream cheese!

Challenging myself to use a rotisserie chicken in as many Japanese dishes as I can. Onigirazu with lettuce, oven dried tomatoes and sliced rotisserie chicken breast. Next time I would add some kewpie mayonnaise.

Rice paper wrappers with rotisserie chicken, lettuce and kimchi. Dipping sauce is sriracha mayo with a little extra kimchi thrown in because you can never have too much kimchi.

Costco rotisserie chicken thigh and a vermicelli noodle and seaweed salad. Not sure if it’s a late lunch, an early dinner or a combination of both.

Apparently it was used by many indigenous tribes as both a vegetable and the seeds were ground into a flour for breadmaking. That is according to Mr. Google. Have not verified this information. Perhaps some of our foragers will chime in. I am thinking especially of @gfron1 Edited to add: I am sure I have seen it somewhere in the wild. I’m not sure where.

I would suspect it does make a difference whether it’s over water or in water. The initial question was about bones in water.

Me neither.

Roast? Braise? Stew? Just saying.

Probably not the first choice of dieticians for a healthy breakfast but somebody had to do it. Chocolate truffle cheesecake done in the Instant Pot. It is part of a project so no sharing information at the moment.

Water would not have been my choice. Roasting implies dry heat. If I was really concerned about things sticking to the pan I would’ve lined it with nonstick foil. In order to get these bones to roast you are first going to have to drive off one and a half cups of water.

Mine looks like this.

Used to love smoked eel but it stopped loving me! Just too rich!

Sardine and lettuce onigirazu.

Kerry operates the iPhone camera. I know you were discussing the food but I love the blue pattern plates. They remind me very much of Royal Copenhagen tableware.