Anna N

You forgot to mention the shrimp! But apart from that you’ve nailed it as my favourite pasta sauce.

Shoulder lamb chops sous vided for six hours at 56°C, carrot and sweet potato purée made in the Thermomix and some mint sauce.

Wow. Apparently even I can buy them! $185 from Amazon.ca. I can see one or two just to satisfy my curiosity beyond that ... meh.

That was my first thought.

Here’s a mini review from someone much more qualified – – Diana Henry (scroll). And if you Google for recipes from the book there are quite a number online.

That would require that I read it. Check your PM folder.

Another escape. The only book that interested me, Ducksoup, is already in my Kindle library. I thought it might be so saved myself the embarrassment of waiting for Amazon to point out the obvious. I checked.

Wanna watch you doing that.

What makes you think it is an implement used in the kitchen?

I will add peas to pasta even long pasta but I hear what you’re saying. We need to invent a new eating utensil that will handle both at the same time. Or perhaps some pea glue so we could glue peas to each strand of pasta. I think I’ll work on that.

Always nice to see another member contributing to this topic. Today @Kerry Beal and I returned to an old favourite spot Thai Salad on Kerr Street in Oakville. Heineken for me. Ginger tea for Kerry. Chicken coconut soup Lemon chicken soup. Squid salad. Crispy chicken, rice and a spring roll Aside from the soups, the beer and the ginger tea we shared everything.

Yes I put them up myself. They are 3M cable organizing hooks.

Due to poor planning on my part this did not get quite 24 hours of salt cure. I don’t think this is going to make too much difference. I’ve never seen a duck breast yet that could tell time. Banyuls? I don’t think so. Should it ever make it into my house I will be drinking it not washing a duck breast with it. Port and Cabernet vinegar. My palate is definitely not sensitive enough to detect the difference under a coating of Tellicherry and Sichuan peppercorns. After the salt cure. I see I missed some of the silver skin. Coated in peppercorns. Neatly dressed in cheesecloth. ( Pay no attention to the upper left-hand corner. ) I obviously didn’t. hung out to dry for 7 to 10 days.

Very thinly sliced leftover duck breast and two salads from Taste of Persia. (Thanks to @kayb for reminding me about this book.)

Whew! I escaped unscathed.

I wouldn’t stand up in court and swear on the holy book but a search for “yeast” yields returns only when used in combination with a leaven. And natural leaven is after all what he built his reputation on.

Just want to be clear that I have never seen these moulard duck breasts at Costco. These were purchased in Burlington at Marilu’s Market. They are never easy to come by in my experience but often appear at holiday times.

Step one of curing a duck breast following this technique.

Can’t believe this happened again!

Here. Malaysians are up in arms over a judge who finds fault with a chicken rendang preparation.

Occasionally I manage to get it right despite myself.

Yup. That explains part of my problem too. But I also tend to freeze leftovers of something I didn’t like in the first place. Go figure. They are never going to leave the freezer except to make their way into the compost heap.

Thanks for reminding me of this book Taste of Persia. I did buy it some time in 2016 and I did start reading it. I must’ve become distracted (something that seems to happen far too frequently) so I’m reading it now.

This is the roasted cabbage from up thread. I opted for the rough chop rather than serving the wedge whole. While I loved the “salsa”, I was not a bit enthusiastic about the toothsomeness of the cabbage. I used a very fresh green cabbage not a Savoy and that might be part of the problem. And of course impatience might have figured into this also.

Roasted cauliflower on steroids. So good!