Anna N

Chicken skin and tsukune (chicken balls).

They certainly bring something extra to many soups and broths. When my husband was alive I would throw them in to the soup and he would beg me not to take them out before serving. Provided we did not have company he would fish them out and scrape them across his teeth to get the very last bit of cheese from the rind. Takes all kinds.

Inside out mushroom omelet.

I do. But being just one person I can only use so many. They will improve many, many soups. Just toss a few in the soup pot. Think umami.

Make Parmesan broth. That’s one recipe but there are many others.

No you don’t. I made my toast this morning this way in a well seasoned cast iron pan and wiped it out with a paper towel — done and done!

Had I said both she would not have hesitated to bring both. But this was a gift and I do have some manners occasionally.

I’m sorry I wasn’t there. Perhaps @Kerry Beal will pop in later and answer your questions. But while you wait here’s another photograph of the same shop on the same day when Kerry tortured me with the choice between duck and pork – – – – can you imagine?

Dinner planned-overs. Tonjiru—miso. Soup with pork and vegetables. The planned-overs were also partly leftovers from the gift that keeps on giving—a hefty amount of Chinese barbeque pork from this beast: It arrived here originally almost a week ago when I enjoyed it fresh and still warm and with gorgeous crackling but I froze the leftovers and they are still providing meals for me.

I have the hard copy edition of this great book although it’s not the most up-to-date one. But I was thrilled to find another book that he had written which I was unaware of until now: Practical Japanese Cooking. Unfortunately neither are available in Kindle editions but I have added the second one to my wish list. Thanks.

Inspired by my suggestion here: A once-a-year or less treat of skillet toast with a schmear of Marmite.

Cheapest and most reliable of all: Skillet toast. Click.

$8 worth of finds. Small tray, blue glass plate and an enamelled cast iron bacon/panini press. @Kerry Beal found the panini press and had it priced since it was missing a sticker. It has obviously never been used and they put a price on it of $3.99. I just couldn’t resist.

THE FOLLOWING PROGRAM CONTAINS COARSE LANGUAGE AND IS NOT SUITABLE FOR ALL VIEWERS. It was not actually my birthday today but it was the day that @Kerry Beal and I chose to celebrate it. When asked where I would like to go for my birthday lunch I said I would like to go out to Guelph and have lunch where member @mkayahara was working. And so we met up with him at Crafty Ramen in Guelph. Gyoza Charred shishito peppers Meat Lovers for Kerry. Surf and Turf for Matt. Miso Rich and Corny Pork for me. We are only rarely in the habit of showing restaurant washrooms in our posts. But they are part of the experience and these at least were extremely interesting. The decoupage was done by one of the owners. They are unisex but one apparently is decorated in a little more masculine fashion than the other. It was great fun to have @mkayahara at the table so we could pick his brains about every aspect of the Ramen experience. Afterwards he and Kerry ventured into the downstairs kitchen for a tour. I declined such an exciting opportunity as stairs and I no longer get along. The story on the website as to who the owners are and how they started this very tiny restaurant is worth a read.

Tonjiru—miso soup with pork and vegetables. Served.

I am sorry but I cannot stop staring at this photograph. To me it looks like something that not only escaped from Jurassic Park but that escaped before they had perfected the technique. I see an animal with a very large head resting on its haunches.

Welcome to the Darkside. It’s getting very crowded here.

@Norm Matthews Thanks. So glad you enjoyed it. I tried to make it lighthearted as well as everything else.

Nice idea.

Today @Kerry Beal had some business in Toronto and I went along purely for the ride (oh yeah and lunch ). We knew even before we reached the highway that we would be having lunch at a favourite Vietnamese place, Pho Phuong. We shared all of the following dishes. Tom, muc chien— crispy shrimp and squid. Bo la lot— grilled beef rolls wrapped in tropical leaves. Bo luc lac— sautéed cubes of beef ribeye. Our reason for choosing this restaurant: Banh xeo—Fried pancake with coconut milk, bean sprouts, shrimp and pork. Dipping sauces.

Well I don’t think it can be vegan if it’s egg but vegetarian for sure. Hoping the flavour will increase but this is my first attempt. Who knows what I may get. But it is certainly meant to be a condiment that can be grated on top of various things.

Ha ha. My kitchen is also green – – paint that is.

Ok then! I knew exactly what a fish share was but it was a stretch to imagine that goat cheese was a new species. Thanks for the explanation.

Still enjoying leftovers from here. The gravy, the yorkie and the beef were from my freezer but the broccoli is fresh.

OK, I admit I’m confused. From your fish share?