Anna N

We need to recognize that gluten-free does not equal coeliac-safe and those with the disease or their guardians surely recognize that difference. Restaurants are catering to a fad. (Since one of my sons was mis-diagnosed with coeliac disease almost 60 years ago I know something about the disease. I had to treat him as though he had it until the diagnosis was changed some years later.) And another child is “gluten-free” but by no means coeliac.

It’s a little early to get creative in the kitchen but I have to keep busy so that I can keep my excitement in check. (I am anxiously awaiting the arrival of a houseguest who has been away recuperating from an injury.). Chirashi sushi - sushi rice mixed with sautéed shrimp shiitake and oyster mushrooms and topped with a shredded omelet and scallions. There is also a little pickled ginger on the side.

Once again I forgot the damn chilis. But when I open the bag tomorrow I will add some Korean pepper threads as I did last time and I’m sure they will be fine. Nice thought on slicing them so you could add them to rice. It’s not often that I find a recipe that is so simple and yet so good.

Me too! The only recipe that I recall that I still make occasionally was the cucumber salad. Cucumbers, onion, sour cream, vinegar and sugar as I recall. Very simple but it hit all the right notes.

Sesame Chicken salad. Hot sesame oil is drizzled over poached chicken. Inspired by @liuzhouI used raw baby bok choy as the green.

Just when I thought you could do no wrong I learn you’re just like me! Artichokes are low on the ROI scale!

Finished up my first batch as a snack this afternoon and then did a whole bunch of celery and this time I vacuum sealed using the FoodSaver. The ones I finished seemed crisper, a little hotter from the chilli and a little more tasty so they do seem to improve with age.

Onigirazu with ham, green tomatoes, romaine and kewpie mayonnaise.

“That was the first of three stints in prison - including New York’s famously brutal Rikers Island prison. Each time, Coss existed on “prison burritos”, a regular makeshift snack for US inmates. “Instant noodles, potato chips, Cheezits. If you get lucky, you steal an onion from the mess hall,” he says. “You shuffle it up, you throw in a little bit of ketchup, mayonnaise maybe. I’ve had people tell me it tastes like Taco Bell.”” Here.

Did mine in a re-sealable bag but today I bought more celery and I intend to repeat the recipe using the FoodSaver.

"We have taken the bold (and slightly scary, exciting and possibly bonkers) decision to take a step away from our Michelin star roots," they posted on The Checkers Montgomery Facebook page on September 25. Click.

Well I think it’s time somebody added a “new” trick here. Not mine by any means. It is courtesy of Martha who is filling my TV screen because the orher things that I can watch are even more stomach-churning than she. Use a sushi rolling mat when you are trying to make a roll of cookies or crackers to be sliced and baked.

Dinner on Tuesday night which I forgot to post. Mushrooms in soy butter sauce, green beans, celery pickled with fish sauce and steak. Tonight pork and onions (buta no shogayaki) over rice with some pickled ginger and togarashi.

Yeah my bank account says thanks or wait ... is that what it really says? Carry-on regardless. Your good work is appreciated even by this Canadian who only rarely benefits in comparison to US members. 🙂

After two weeks of somewhat unsatisfactory lunches we find ourselves in the vicinity of a place that we knew we could trust, Lemongrass. Ginger tea for Kerry and a glass of Pinot Grigio for me. I was trying to hide behind my wrap and hold it up as a backdrop for the photograph. Apparently I was just too slow. There was no calamari on the menu but both of us exclaimed at the beauty of these salad rolls. For Kerry crispy duck with peanut sauce. For me crispy chicken breast with Thai curry sauce. We each sampled the other’s entrée. No loud music. Swift and pleasant service. Tasty food. Sometimes you win!

Omelette onigirazu. Mushroom, oven-dried tomato and bacon omelette. Once you get the hang of constructing these they are hardly any more challenging than a simple western sandwich.

Future meals? Do you freeze them?

This book arrived in the mail this morning. I ordered a used copy so it was quite inexpensive and it is in excellent condition. I doubt there is a thing I will make from this book. Sourcing the ingredients and undertaking the techniques is probably nothing I’m prepared to even attempt. That doesn’t for a second impair my ability to enjoy the photographs, the explanations and even to read through some of the recipes.

What were they thinking? I am guessing they weren’t.

Don’t think you or anyone needs to slink off. We like what we like. I like ketchup on toast.

I don’t especially like tomato soup or perhaps it’s that it doesn’t especially like me but yours looks quite delicious.

”Don't let inflexible ideas of authenticity get in the way of deliciousness.” Nick Kindelsperger (Chicago Tribune).

I am once again trying to wrest control of my freezer drawers from the grasp of Mot (semitic god whose hellish domain is somehow connected to his gullet). I found a package of Beef with Lots and Lots of Onions from Six Seasons. I paired it with some peas and served it over rice. I think I should’ve surrendered it to Mot. It has been in the freezer so long that it has lost its vibrancy completely.

Made these once and they were very good. No longer have the stamina to make them. Nor am I likely to spend the kind of money you need to spend to buy them in Canada. They have been consigned to long-term memory. 😂

You cannot possibly leave we kimchi lovers with something so vague.