Anna N

Thought “goetta” was a typo brought on by your sinus headache. Decided to give you the benefit of the doubt and googled it. Doesn’t sound like much of an improvement on scrapple. From Wikipedia: Goetta is a meat-and-grain sausage or mush of German inspiration that is popular in the greater Cincinnati area. It is primarily composed of ground meat, pin-head oats and spices. The “mush” doesn’t really sound all that appealing. But it's possible I’m being too judgmental. Neither scrapple nor mush are words that excite my appetite.

Just for the record: the shrimp were tossed in oil, salt and pepper and roasted at 400° F x 5 mins on convection bake in the Cuisinart steam oven with the shelf in the toast position.

I wanted a cocktail called Gold, Frankincense and Byrrh.

Head cheese YES. Scrapple NO. Here is a particularly intriguing recipe for head cheese

The fries need to be crispy on the outside and creamy on the inside and sturdy enough to stand up to the cheese curds and the gravy. The curds need to be so fresh they squeak. The gravy needs to be made from cows not chemicals. The basics are the same. It’s the execution that counts.

While Kerry feasted on shrimp, I enjoyed the last piece of picanha. I was a bit far gone on the cocktail so balance was out of the question - both physically and nutritionally.

I have not pictured any scrapple. I don’t eat scrapple. The only thing that I have pictured recently is poutine. It doesn’t need a coating. Is usually served in a box if you get it to take away. I think somebody is playing with your head space.

Well put!

We were eating in a restaurant.

The Lunch Ladies have tried scrapple in Pennsylvania Dutch country no less and declared it unfit for human consumption.

There is indeed top notch poutine and I believe it’s even available somewhere on the Island. This just wasn’t it. As for top notch scrapple — that, like miltary intelligence, is an oxymoron.

This was a long, long way from any sort of Top Notch anything! You can’t win them all.

We had this crazy idea that we would go into town for lottery tickets and grab some lunch at Elliott’s (which recently re-opened after a fire). The number of cars in the parking lot suggested this was not the best idea. Kerry did a quick u-turn and we grabbed lottery tickets but not before snapping this just for you! All ready for the parade! We then grabbed poutine for me from here before hightailing it home ahead of the parade.

Many thanks for a very enlightening post!

Wow! It must be odd to live so long in China and dislike the staple food. Even stranger to me to hear that the rice is low quality.

Good morning. Going to be a hot one but still cooler than at home: 28°C vs 32°C. Kerry spent much of the night in the ER so we are moving slowly today. Breakfast was a simple toasted omelet: I did make some rather sad looking pot stickers yesterday. Far too large and the wrappers were too thick! Oh well. We ate them anyway. The filling of shrimp and pork was tasty.

For some reason I was thinking about these overnight. No idea what brought them to mind. Can you describe their taste and texture? I know that’s probably asking a lot.

Cost of an egg white~5-10 cents. Cost of a vet bill ~ infinity. Cost if your dog decides to sue for pain and suffering affecting both of you... Bin the whites.

So trying to get this topic back on track . Even though I love the birds! Attempting now to make my own wrappers. As a fallback position I can turn the filling into pork and shrimp balls.

Well the gyoza wrappers might’ve been malleable but the mould kind of put me off.

Good mmorning. The sunshine has returned for Haweater Weekend. Breakfast is a toasted BLT (beef leftovers and tomato). Was thinking about making some potstickers today but need to check on the condition of the “way past BB” wrappers. If they are still malleable I am set. Otherwise I will need to find an alternate use for the 300 g of ground pork I defrosted in error yesterday. Stay tuned.

No ambiguity there!

@helenjp still posts. Perhaps she can make a suggestion.

Pork laarb. A team effort. I was sous-chef. Kerry cooked.

Wow. That’s more than 2 cups of dressing.