Anna N

This might help.

If there is any bright side to this, at least for North America, then it is that the eggs we are getting ought to be very fresh. I still think that most eggs are a bargain but price comparisons mean nothing if you don’t know how the chickens are housed/raised.

This is a community of people who enjoy food and since your initial inquiry was rather general and inquisitive “I've always been hesitant combining mushrooms and seafood” it’s seems only natural for us to point out that there is nothing, particularly odd about this combination. I am not sure why you would seem to take offense. Most certainly I hope @liamsauntresponds with her assessment of the dish.

But even Eric Ripert thinks monkfish and shiitake mushrooms are quite compatible. Here. e

I am not @liamsauntbut find myself puzzled when anyone questions mushrooms with seafood. I always think of Coquilles Saint Jacques.

New Zealand battles with the consequences of banning battery cages. “Animal welfare advocates are urging New Zealanders not to respond to a nationwide egg shortage by racing to buy chickens, as many supermarket shelves lay bare for the second week following a ban on battery cages. The cages – considered detrimental to the birds’ health and wellbeing – were outlawed from 1 January 2023. The government’s commitment to ban them was made in 2012, when 86% of layer hens were battery-farmed. By December 2022, that number had fallen to 10%. But egg producers say they are still hundreds of thousands of birds short of meeting market demand, and the chicken-egg dilemma could take months to resolve.” Here

I have certainly not been bitten by the collector bug but when @Keralamentioned a lamb stock cube, I became curious and was astounded at the varieties out there. Seems but yesterday when the choices were beef or chicken and for a long time time before that beef or beef!

The Copenhagen restaurant Noma, one of the world’s top eateries, with three Michelin stars, will close at the end of 2024 to reinvent itself as a food laboratory. “To continue being Noma, we must change … Winter 2024 will be the last season of Noma as we know it,” the restaurant’s representatives wrote in a post on Instagram. “We are beginning a new chapter,” they said. “In 2025, our restaurant is transforming into a giant lab, a pioneering test kitchen dedicated to the work of food innovation and the development of new flavours, one that will share the fruits of our efforts more widely than ever before.” Click

my curiosity got the better of me. I had to know why lungs cannot be sold. Here

What an amazing looking plate. With a breakfast like that I might not eat for the rest of the day. I think the folks in American Gothic would look so much different if they had a breakfast like this to start their day.

I find most grilled cheese sandwiches to be a little too rich and like to cut them with something. Usually it is onions of one kind or another. Perhaps I should look more in the direction of kimchee for a change. I can’t imagine a grilled cheese sandwich made with mozzarella, but perhaps if I tried it with a little gochujang I might get over my shudders. But with so many other cheeses available…. Then one never knows until one tries. It could have been a real epiphany.

While waiting for her order, Kerry chatted with another customer who had driven in from the other side of Toronto because she had heard this place was that good. The customer was entertaining messages from other countries. Here. Lemongrass chicken bahn mie for @Kerry Beal. Deluxe Saigon (pork) for me. Delicious and filling. I still have half for another meal.

Are you sure?😂

Bread fried in bacon fat is manna from heaven.

I just wanted the opportunity to correct something here. There was nothing temporary about Kate Hill’s home in Southwestern France. She is still there! This was a great little read. There are a number of things she does differently from others that I have read. Her duck confit is seasoned with nothing but salt. The crust on her cassoulet contains no bread crumbs. She dismisses them as unnecessary. The crust she stirs back into the stew is created by the beans and pork.

David’s adapted recipe for the toasts was a great read. Thanks.

According to the author, speaking from her temporary home in the Southwest of France, you can either make everything from scratch or traipse from supplier to supplier and collect everything from the vessel you need to cook it in all the way through to the plates to serve it on. If you choose the already prepared method, then the most strenuous thing seems to be soaking the beans and sticking cloves into an onion. Or you can simply pop in to almost any restaurant and do take-out by putting a small deposit on the cassole. (The book was published in 2015 but the author is writing about the way things were in the late 80s!)

A Kindle version of this. It has a forward by Steve Sando (Rancho Gordo). I am never going to attempt a cassoulet nor even hope for an invitation to share one. But while searching for something else, I accidentally ran across this book and could not resist.

That’s quite an adventure. I’m glad you shared it with us. It is an amazing dish and I believe made it to the very top of the 50 things you need to eat before you die or something. Here. my memory is better than I thought.

Air Waffles

Ha ha. For many years, I, too, dreamed of doing a crown roast of pork. I saw a photograph of one sometime in the 1960s I think. It was dressed properly with little ankle socks, as I thought of them (paper, frills). It never happened. Seems to have largely fallen out of favour. Glad you were able to adapt.

Some options.

Goes right along with my vow to never attempt to open a wine bottle with a corkscrew when it has been closed with a glass stopper.

Me too. But I was not as lucky as you in that I never saw most of it being prepared. It was purchased ready to eat. Kidneys, liver, stomach (tripe) of course but not tongue or brain or heart.

The bread is interesting, the filling is mouthwatering but what I would like to see is your kitchen-ready laser cutter that made such a neat division of the sandwich. 😂😂😂😂