-
Posts
22,516 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by Anna N
-
Yes the rules have changed significantly over time. Things have evolved. Even the company where these meetings occur has changed hands and the attendees are very different. They have learned not to worry about messiness or have managed to cope with it because some of the messiest cookies I have sent have been the ones most praised. The grand child is now a super senior in high school meaning she’s doing an extra year and the students are expected to take full responsibility for themselves so that peanut butter and nut allergies are not so much of a concern. I have been baking long enough now that I’m willing to try things I would never have imagined I would do at the beginning. I still don’t love baking but it doesn’t scare me anymore.
-
I don’t think there is a final determination. Depends a great deal on what mood I’m in and what supplies I have on hand and what interests me at the present time. I have thought about banana bread and may have even made it but it would have to be sliced by me and I worry that it could easily dry out. I no longer have to worry about nuts or peanut butter allergies as my granddaughter is in high school now and for the most part the rules are not quite so rigid.
-
Noodle bowl with fresh shiitake mushrooms, broccoli, miso marinated egg, instant ramen noodles and this soup base: I believe I learned about it from @JoNorvelleWalker. It is amazing stuff.
-
Made some coconut macaroons this morning and had four egg yolks that I couldn’t waste. On their way to becoming salt-cured yolks, I hope. I suspect the yolk on the lower left is broken so it may not make the whole journey. I took the photograph before they were completely buried in salt/sugar mix. They will now rest in the refrigerator for four days before spending further time being dehydrated in a low oven.
-
Thanks to an unexpected and lovely gift of coconut and other things forwarded to me by an attendee of the 10th Annual eG Chocolate Workshop (here): I think I finally nailed coconut macaroons. Nothing but egg whites, sugar, salt, almond extract and sweetened coconut.
- 788 replies
-
- 14
-
Will you still need me, will you still feed me
Anna N replied to a topic in Food Traditions & Culture
@ChocoMom Great story and a nice homage to someone who was obviously worthy of it. I suspect she was as buoyed up by the idea of being a rebel as she was by the taste of your cookies. As Dylan Thomas admonishes: Do not go gentle into that good night. Old age should burn and rave at close of day; May we all eat and drink contraband under the blankets to the very last. Thanks for sharing- 43 replies
-
- 13
-
Kansha by Elizabeth Andoh. I loved Washuko but this new book cries out for many, many more photographs or illustrations. She does give you access to a website but it is of little value in terms of understanding the techniques discussed in the book. It is not just a pretty picture of the finished product that I’m after, I although that would be nice, too. She is writing for a non-Japanese audience and I think she failed to acknowledge that many of us would need a lot more help following complex instructions. The book is by no means a total failure. It is an interesting exploration of certain aspects of Japanese food culture (vegetarian/vegan, temple food, avoiding wastefulness in all aspects of meal preparation) but the need to flip back and forth and back and forth to make sense of what she is saying becomes tiresome even when you have it in the Kindle edition. I have lusted after this book for quite some time (it was a birthday gift) so it is very disappointing when it fails to live up to (my) expectations. Anyone else have (or have borrowed) the book? If you so, I would love to hear your take.
-
“Ham ‘n’ Egg” bento breakfast. Father’s Ham seasoning over the rice. Egg marinated in a usually-discarded package of instant noodle seasoning, red pepper “flowers” and kimchi.
-
Thank you. No I did not make the furikake. There are some recipes online but none for kimchi flavoured furikake that I could find.
-
I was given a very generous gift card for a recent birthday and decided that I wanted to revive my interest both in Japanese food preparation and in Bento meals. There is a topic on Bentos on eG but it’s such a reminder to all that we lost Steven Shaw that I am reluctant to post there. So since I ate this for breakfast it’s going to be in the breakfast topic. I know I got so many things wrong but that just means I can improve next time. I will be carefully studying all the expert past posts on how to pack a proper bento box. Cut up cherry tomatoes, pickled Asian pears, asparagus ohitashi, Chinese BBQ pork and rice with kimchi furikake. As an aside – – if your asparagus is no longer looking its best because life got in the way then I highly recommend this treatment. Roast or steam the asparagus and then marinate it in dashi, soy sauce and sugar. You can Google for recipes. Fresh asparagus cooked almost as soon as it comes home cannot be beaten. Sometimes, however, the universe has other ideas.
-
Your Daily Sweets: What Are You Making and Baking? (2017 – )
Anna N replied to a topic in Pastry & Baking
Incredible! I am sure I have never seen anything like it. -
It’s a shame but it would be miraculous to enjoy every single recipe in the book. You have certainly had some winners. I envy your access to such gorgeous produce but I repeat myself.
-
No photograph but pizza for me too. My granddaughter came over and ordered pizza for both of us and then she went and picked it up and we enjoyed a pleasant few hours together. Edited to add: Mine was thin crust with mushrooms and hers was regular crust with mushrooms and pepperoni.
-
Will you still need me, will you still feed me
Anna N replied to a topic in Food Traditions & Culture
Yes, you have to keep in mind the alternative to growing old.- 43 replies
-
- 11
-
Will you still need me, will you still feed me
Anna N replied to a topic in Food Traditions & Culture
Perhaps after all we deserved to be seated at that table! I had forgotten this photograph which I took just before lunch in Deningers grocery store. The store has recently moved to larger quarters in the Burlington Mall and appears to have expanded its offerings. A photograph of @Kerry Beal modelling a pink flamingo apron says a great deal about the mental health of the two of us.- 43 replies
-
- 13
-
I bought asparagus specifically so that I could attempt this. But as so often happens, life got in the way. By the time I was ready to use it and had acquired the tofu the asparagus was looking long in the tooth. It was certainly still edible but it was not going to make any sort of a showcase dish. So today some of it went into a roasted asparagus omelet with shower of Parmesan. The rest of the roasted asparagus will go into making a Japanese dish called ohitashi In which the roasted asparagus is marinated in soy and dashi. Life is a never boring adventure.
-
Don’t understand “unnecessary” in this context.
-
-
I am very jealous. There are some things that one just knows require top-notch ingredients and I don’t think I’m likely to find them around here. But I can certainly enjoy them vicariously. (That’s not to say we do not have superb produce in Ontario but one would have to travel to find it.)
-
Duh! I am so slow sometimes. I just realized that the ants are a pattern on the plate.
-
A sad specimen of a tamagoyaki with a side of carrot kinpira (soy sauce simmered carrots). Until you’ve tried making one of these rolled omelets...... (Perhaps I should increase my order of 2 dozen eggs to 10 dozen eggs.)
-
Your Daily Sweets: What Are You Making and Baking? (2017 – )
Anna N replied to a topic in Pastry & Baking
@Kerry Beal brought me some rhubarb from her garden and while we were out together yesterday we saw some strawberries and so: Strawberry rhubarb crumble. -
Whine away or get serious and pour a glass or three.
-
-