Anna N

Here.

Thanks I could spend hours and hours on these sites.

More Spam. (Note the striking lack of an editor to catch the discrepancy between the introduction of spam in 1937 and its magical ability to get the hungry through the Great Depression (c1929-1939). The worst was over by the time Spam came on the scene. Still, there are four recipes for Spam lovers like me and some interesting discussion about its popularity with various populations.

For once @Kerry Bealgot her choice for lunch. Not that I was complaining in the least! It’s been a while since we had anything from Lemongrass in Hamilton but today we had one of their specialties. Crispy duck! Neither plate was very photogenic, but trust me we made short work of this. I did not photograph the peanut sauce that accompanied it.

Still pretty secret. Ingredients. Soybean Oil, Water, Distilled Vinegar, Sugar, Mustard, Salt, Whole Egg Solids, Food Starch-Modified, Xanthan Gum, Spice Extractives.

What stunned me was that this is a Canadian outfit! Unlike our neighbours to the south we have few on line sources of foods. But if you look at the shipping costs within Canada, the reason soon become apparent!

Here’s an intriguing look at various “peppers”.

Indeed. I did a double take also.

Doesn’t do it for me, but apparently it is a thing Here.

In another thread, (Here) @liuzhoushows off his newly acquired pepper mills explaining that he uses one for white peppercorns, one for black peppercorns and a spare which he keeps near his computer for snacks. White? Black? The mention of white pepper stirred some memories, and I needed to see if I could find some support for my recollection that pepper on the table when I was growing up was white. I don’t recall black pepper in my childhood in the UK. A little googling turned up this article on pepper. . It seems to confirm that my memory is not very far off. Here In truth, I still prefer the flavour of white pepper to that of black, and yet I have been launched in the direction of only ever using black pepper, except for very specific occasions, including when cooking Asian food or light coloured dishes. I searched for a topic devoted to peppercorns. I was unable to find one. There are various topics on white pepper and other individual peppers, but nothing seems to bring all the peppercorns together. (This is not about chili peppers or bell peppers or their like.) Black peppercorns, white peppercorns, and green peppercorns. all come from the same botanical plant. Pink peppercorns and Sichuan pepper come from a different source. What does your peppercorn collection look like and how do you use it?

Isn’t that the same as @blue_dolphinbuys? Here you are fortunate to have easy access to such things.

Yep. There are a number of producers who make a ready-to-eat soup including cream of tomato.

Thank you. Most fascinating story. Here is more. Roscoff onions have a wonderful pink hue (due to the seaweed-fed soil in which they grow) and a distinctive flavour: “They smell fruity, have a crisp texture and are very juicy with intense and complex aromas. They are sweet and slightly spicy and great for use in salads,” explains Natacha – as well as soup. “The onions are often plaited into a tress, in order of size. The largest, at the end, is referred to as penn kapiten – the Captain!” she adds. Every year, during the August harvest, the crowds come to honour these pink beauties at the Fête de l’Oignon de Roscoff.

Roasted creminis seasoned with salt, pepper and garlic.

You can certainly buy ungraded beef in Ontario. (No one should confuse ungraded with uninspected.) if you know how to judge your beef, you can end up with some very nice meat, but you can also end up with something that is almost inedible. It is not usually available in the mainstream supermarkets. @Kerry Bealand I ran across it more than once. There is a cost to grading beef and some producers choose to avoid the expense.

Or, perhaps these? these. Interesting what you find when you go looking. 😂

This.

Yes. As @Darienne noted, there are many recipes for Basque chicken but none that call for large quantities of onion. Recipes do evolve in the home kitchen and we do tend to add more of the ingredients that we especially like but then we risk changing the very nature of the dish and distorting the flavours of the cuisine. Basque cuisine has a very distinct flavour profile and onions do not come to mind as primary. Enjoy your “up onioned” chicken dish.

According to Monsieur Pépin that technique is to cause the omelet to fold over on itself, as he explains above. He also uses it to encourage the omelet to move toward the outer edge of the pan so it can be neatly transferred to the plate. I don’t think it has anything to do with anything sticking.

Ingredients. Soybean Oil, Water, Distilled Vinegar, Sugar, Mustard, Salt, Whole Egg Solids, Food Starch-Modified, Xanthan Gum, Spice Extractives. After 19 years, even refrigerated, I’m surprised that oil is not rancid. But there’s not much else in there likely to go bad to harm anyone.

I was not aiming to police at all. I simply began reading this thread, and was struck by how Melissa managed to evoke such different reactions in people. And then to discover that she had evoked such different responses from you struck me as quite humorous. I’m sorry you did not see the humour.

It might save my Teflon pans, but it’s playing havoc with my aesthetic sense. I have seen uglier things, but not many.

Who changed? You or Melissa? Look back at your post in September 2008. Remember those green beans?😂😂

You are my hero. 😂.

@Smithy To be honest, it was a bit of a challenge. I knew I was not being fair to the book for a start. I see where the sentence is a bit dicey. I did my very best to proofread. I was afraid that I would lose everything at some point and I had put a lot of work into it. There was a recipe for Olive Oil and Black Pepper Popcorn, one for Best-Ever Guacamole with Toasted Pepitas and Chipotle Sauce and one for-Green Goddess Hummus following the salsas. I hope there is someone who loves the book and is prepared to defend it!