Anna N

Yesterday Kerry and I returned to a favourite place, Salad Thai. We both opted for just water to drink this time. No photographs. You’d recognize it anywhere. We shared the following: Crispy calamari. This was just incredibly tender. Penang chicken curry. Drunken noodles with chicken. Bowl of rice. A very satisfactory lunch.

Not even tempted.

I would if I could but mine has never been mounted. It just sits at one end of my breakfast bar.

Suspect that might be a delightful bread but I don’t think it is khachapuri. For a start the dough is missing the cheese filling which is part of the charm and part of challenge.

Should have picked your parents much more carefully. 😂

Love my Bamix.

Interesting. But my goal was to avoid the whole cabbage in boiling water scenario.

I would start by looking at Duvel’s experience with his 1.45 kg/3lb rib roast. He cooked it for eight hours at 131°F /55°C. I suspect that even though your roast weighs a pound more his numbers would work reasonably well for you. If you want to get a little more well done then I would move the temperature up. Here is a link to his post.

I do not have any insights to share. It was a long time ago and my memory of it is just that it was a failure. I do not even recall where the recipe came from and a search of my devices does not help in that respect. Will be anxiously watching for your attempt and wishing you success.

That is the Georgian bread that I dream of! Perhaps one day I will attempt again.

Classic brownies from The Artful Baker. I used black cocoa powder only because we were discussing it on another thread. My granddaughter has declared these the best brownies ever. Not being a connoisseur I have to take her word for it. She will get one or two if her dad is generous and he usually is.

Exactly. Insufficient return on investment at least for me.

No worries. I know you have a good sense of humour. I’ve seen it many times.

I think you’ll find in time I do not exactly shy away from a challenge.

No issues whatever. Cannot imagine cooking on anything else.

You, too, must have missed the emoji.

I wasn’t questioning the origin of spice. I am fairly certain I know that it’s not a western cultivar. And my attempt at a joke apparently fell flat. Cabbage rolls are what the Japanese call “yoshoku” meaning foreign or very specifically western foods. So I was laughing at myself. Hence the emoji.

Scrapple.

I know you were not asking me. But I can’t help but tell you that they almost finished any desire on my part to ever bake anything ever again.

Canadians don’t have a temper. Did you not know that?

I feel exonerated for my boring posts. I’ve sparked a fire.

It will improve the colour but not at all sure it does much for the flavour. YMMV.

Korokke (croquettes) which are traditionally made with potato and ground meat. They are occasionally made with kabocha squash. I had no kabocha but did have a number of small winter squash that had been given to me. I also had another leftover nikomi hamburg. I roasted the squash, combined it with the crumbled hamburg, shaped into patties, dipped into flour, egg and Panko and deep-fried. Very satisfactory.

It might. But if you wanted to look up very many recipes I’m sure it would be painful. It seems somebody made a very arbitrary decision. I have a lot of Japanese cookbooks in English and not one of them fails to give a transliteration of the recipe title.

So the blogger responded and said yes that it was a binder but that it was said to be also something that kept the flavour in the meat. Seems to be based largely on a tradition. They were quite delicious so I am not inclined to question its inclusion.