Anna N

I was merely trying my best to differentiate it from Southern style remoulade. This probably explains it better than I could.

Beef with remoulade (Danish style) and cornichons on crispbread with a campari tomato.

Damn. Saw a hardcopy in a thrift store last week. Damn it’s a big book. I’m still glad I have the Kindle edition.

Hmmm. I’m hiding a fair amount of bread underneath that meat. I aspire to be lower carb but fail more often then I succeed.

Rare beef, two salamis, smoked Gorgonzola with grainy mustard, horseradish and some black olives.

None of us win ‘em all! So glad you’re one of us.

My last duck egg which turned out to be a double yolker was scrambled with some prosciutto shank and served with sliced tomato and cucumber.

Honey-mustard roasted chicken, smashed potato and steamed broccoli.

Love my carbon steel. Love my cast-iron. But you would still have to pry my non-stick pan from my cold dead hands.

It might surprise you to learn that people don’t automatically have flour or baking powder in their kitchen! I could take you over to a relative’s kitchen and defy you to find any flour or any baking powder. And I doubt this is a particularly isolated case sad as that may seem. I no longer buy or use Bisquick but there was a time in my life when there was a box of it in my kitchen and I turned to it often. Hamburger Helper, Parmesan in a green shaker, Lipton Noodles and Sauce, canned and packaged soups have all played a role in my life at one time or another. They no longer appear in my pantry but that’s largely because I have time which was in very short supply when I was holding down two jobs, raising three children and attending university.

I would’ve coped with the orange.

Leftover chicken wings reheated and sauced with BullsEye (TM) original sauce.

John I am no expert but I do not think that the flour they are talking about for tortillas is the same as what you and I would know as cornflour and/or cornstarch. Click. If you scroll down and click on to the description you will see that it is not the same as what you are thinking.

No amount of batter, bread crumbs or anything else for that matter can change the fact that these are not the 11 herbs and spices used in the Kentucky Fried Chicken that I know.

I am so with you! I need to remind myself of my blessings and stop looking at these photos!

When two or more members meet up I find myself feeling inordinately happy. I’ve been lucky enough to meet up with quite a number of members and can count most of them among my friends. Congratulations to both of you! Sounds like you had a wonderful time.

I am a fan of Kentucky Fried Chicken. I rarely get the opportunity to sample it so I’ve always thought I should give this “secret recipe” a chance to prove itself. Nope. Never. Not even close. Boring. I did bake rather than deep fry the chicken but I don’t think that should’ve made much difference in terms of the flavour of the coating. Just saying.

To me these things are to real pork rind as Pringles are to potato chips. I have had some that actually taste like pork. These didn’t despite the ingredient list which claims that they are nothing more than pork, lard and salt. Perhaps I should not have used the word fake. Perhaps factory-made would have been a better choice of words.

Looks like it would be worth having but once again Amazon.ca does not have it on sale. Damn

Nice presentation. Beautifully cooked steak. What are the two “bookends” to the ribeye?

And some decidedly flowery prose: ”Grain is resident in tabbouleh for the purpose of drinking up outlying flavors. Farro performs that task roundly—with bounce and verve. Eating tabbouleh made with bulgur is like driving a sedan down a long, flat road; eating tabbouleh made with farro is like driving a sports car over a series of short, curvy hills—it’s just a lot more fun.” As someone who is finding it difficult to love grains I find this amusing. Not sure yet that I am convinced of the merits of farro versus bulgur. But I shall be unable to resist further reading on the website.

It doesn’t always have to be about neatness. Some days you want a sandwich where the filling falls out on all sides. My HLT — ham, lettuce and tomato on store-bought multi grain bread with some olives – pitted question? unpitted? and some (fake) chicharron. The attendant at the olive bar when alerted that there were no olives with their pits still in place insisted on confusing me and another customer by using pitted and unpitted to mean the same thing. (It was a little like “Who’s on First?”) There was some eye rolling between me and the other customer I can tell you. What we both ended up with was some pitted and some unpitted much to our chagrin. It would’ve made quite a skit comedy TV.

An attempt to riff off a lunch appetizer. Thinly sliced beef with caramelized onions and horseradish cream. Aesthetically it needs work but otherwise...

With salt the first ingredient, and I am not a salt-phobe, and a list price of $1.98 per, I think I’ll stick with my spice and herb collection. When I’m feeling particularly lazy which can happen fairly often I will sprinkle the necessary seasoning on to my cutting board a la Jamie Oliver and press my protein into it. No fear of paper fires.

Today Kerry and I decided we would finally check out the Oakville iteration of Kenzo for some Japanese ramen. It has opened fairly recently nevertheless I was disappointed that my order for a warm sake Went unfulfilled as I am guessing they have yet to receive their liquor license. Sake was on the menu and it was obvious that the bar was set up but no beer or spirits were yet being served. This was the new appearance on their appetizer menu. It is chasu pork with s sauce and some scallions and it was delicious. Takoyaki was MIA. There was a misunderstanding initially about Kerry‘s order. First, she noticed the lack of an egg which she was expecting. She brought this to the attention of the server and half of a boiled egg was eventually brought to the table. But when she tasted the broth Kerry knew this was not what she thought she had ordered. Again she brought this to the attention of the server and eventually received the meal she really wanted. I ordered the tonkotsu ramen although the published menu photographs no longer match up. I hope they will eventually hit their stride but this was a far cry from what we are used to from Kenzo.