Anna N

Mushroom toban yaki. I am stretching definitions a bit here. My understanding is that the vessel (toban) is traditionally ceramic. Since I don’t have such dish and if I did it would not work on my induction range, I substituted a similarly shaped cast iron dish. For those who have an interest in such things here’s a little bit about the vessel: Click.

You might want to read the comments following the recipe. Apparently the mother of the blogger does make it in a Pullman pan and has some advice.

Gorgeous!

Yeah. I think you’re right. The 800g comes from Modernist Bread for that size of Pullman pan. Always wondered about that figure. It seems that this was at odds with other sources including King Arthur flour. Fresh Loaf has another take on it here. In the comments following the recipe linked to above are suggestions as to adaptations for using a Pullman pan. They don’t include any adjustments to the recipe but rather to the baking time and temperature.

Looks like that may be it! Now to determine ripeness! Probably won’t ripen anymore is my guess.

I just cannot imagine that you can grow tropical fruits in Cambridge, Ontario!

Don’t think it’s a pepino from the images I’m seeing.

You could be right. But googling the photograph still comes up with papaya.

Congratulations. Wonderful, wonderful news.

My first born son was given a couple of these by a gardener in Cambridge, Ontario. He gave one to me and one to my daughter. I thought it was a squash but he said no it was a fruit. A little research suggests that it is indeed a papaya. It is not a fruit that I have ever dealt with before. My research suggests that some papaya never ripen once picked but that others can be left on the counter to ripen. Research also suggests that it will be ready to eat when it gives to some pressure from the fingers much like an avocado. This one is as hard as a rock! Do I give it time on the counter? Do I cut into it and see what it’s like inside? Any help would be much appreciated. The marker is there just as a size comparison.

Japanese braised pork ribs (here) and romaine with miso-mustard dressing (here).

Might have to try this although the microwave method is too easy and too good to abandon!

I am a late comer to the joys of broccoli purée. It almost seems like a completely different vegetable. I like broccoli many ways: lightly steamed, roasted, stir-fried, almost any way except raw. I can accept and appreciate julienned raw stems in a salad but raw florets are just wrong.

Miso soup with oyster mushrooms, wakame and a poached egg.

Yakisoba using some leftover duck meat.

No reason to be sorry. I completely understand. Some things are truly “a bargain at any price” if you want them enough. I just don’t make pizza.

It is almost $120 on Amazon.ca. Not that I want one but curiosity sent me to look.

Omurice don — Fried rice, conventionally made with chicken but in my case made with duck, dished into a bowl (don) and topped with a (for me) duck egg omelette.

Sort of this.

Chicken livers, Japanese style, and cabbage salad with a carrot-ginger dressing.

Re-purposed leftovers. Miso-braised duck taken off the bone and chopped, carrots and shallots chopped and a handful of frozen spinach. (Re-heated in the Cuisinart Steam Oven using a divided Corelle plate.) All served over some rice.

I bought this divided Corelle plate in a fit of nostalgia (think TV dinners) quite sometime ago. It has never seen service until today. I wanted to reheat some things but I did not want them to mingle. It fits perfectly in the CSO.

Planned-over curry udon.

Miso-braised duck leg with carrots and shallots over rice.

Your gorgeousness can stand up to anything I’ve seen here!