Anna N

Not a chance in hell. The smell of popcorn sends me racing for a double dose of Gravol! I am sure your heart is in the right place.

Campbell's creamy tomato soup, grilled cheese sandwich and Ziggy's coleslaw.

Inspired by @liuzhouI ordered a pound of fresh lychees from my online grocer, Fortinos. I guess they were out of stock or at least almost. I received one single lychee for which I was charged $.35. I could ask what were they thinking that they obviously weren't. What am I supposed to do with a single lychee? Grrrrrrrr.

Once again we ordered from Rose in the Kitchen knowing that it was dependable. @Kerry Bealhad the Ali Nazik - ground beef skewers on top of smoked eggplant puree topped with tomato sauce and butter. I had my usual lamb chops, rice and blistered jalapeño and tomato with a side salad. Later in the evening I enjoyed some Ontario strawberries that Kerry had picked up at the farmers market on her way to work on Saturday. Delicious.

That is a poached egg. Not so sure about those that do not come into direct contact with the water. Are they really poached? Don't want to be judgemental just asking a technical question.

Friday night is takeout night around here. It was my turn to choose the restaurant. I picked a pub because they had a variety of dishes that I thought we both (my granddaughter orders with me) might find something we liked. I thought a club sandwich would be a nice change. We could argue forever about what constitutes a club sandwich. To me it is a three layer sandwich with bacon, tomato, poultry, lettuce and mayo. What arrived was a dried but not toasted bread sandwich containing all of the above ingredients chopped up. I managed to get down 1/2 of it and I'm now staring down the second half. I don't think I can do it.

Serious Eats suggests seven days in the fridge. Here. Use a sous vide immersion circulator to preheat a water bath to 183°F (84°C). Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag and seal according to manufacturer's instructions. Cook carrots in the water bath until fully tender, about 1 hour. At this point, carrots can be stored in refrigerator for up to 1 week.

As someone who salivates just knowing you have posted in this thread and further one who absorbs at least half of her daily nutritional intake from photographs of your breakfasts, can I please request you stop listening to podcasts? 😂😂😂

Thanks. I am looking forward to its release.

if you are just seeking texture then these work rather well.

I know that I was supposed to be listening to evidence of how the salad was built but my mind could not escape the discussion of Italian-flavoured tenkasu making an appearance on a pizza. And of course that brought to mind @Smithy's adventures. But the salad did sound better in the podcast than in the review I posted up thread. Thanks for sharing this.

This reviewer I did not think much of the salad.

Finally got around to trying Eric Kim's Gochujang Buttered Noodles. However, bucatini is a poor choice for the noodle and needed a few more minutes to cook through properly. I was sure someone else said they made it with this pasta. And my gochujang was super spicy -- quite beyond my tolerance level. Back to the drawing board.

At least we hope this is so.

After I had enjoyed my miso soup and my gyozas I had to put away my gyudon for another meal. I was so disappointed when I went to eat it today. It was like eating a salt bomb! I know I am sensitive to salt as a result of being on a low salt diet but I don't believe it could account for the salt in this preparation. I have had this dish from this restaurant in the past and it has been delicious but they do seem to be a bit inconsistent with various preparations.

Hmmm. The stuff most of us are talking about, I think, is made by Schweppes. But glad you are enjoying a different brand.

While I love cherries and I could eat pounds of them fresh and happily spit out the pits, I can't imagine doing that when they are incorporated into a dessert.

Thanks. A good read.

That would be a huge disappointment. I too prefer the dark chocolate version. But as a dunker I also like the plain ones.

@Kerry Bealhad a very rare day off today so we had lunch from an Oakville restaurant, Kenzo. We've enjoyed food from there before. This time the pork was much better but the egg was somewhat overcooked. Kerry's meal was gyoza and king shoyu ramen. n. My gyoza. Close-up of my gyudon. My guydon with miso soup.

Always a welcome gift!

From Mitch's link. "Eating the percebes has, like with many seafood, a small instruction. To eat pull the end of the barnacle off the fleshy stems and then slurp up its fleshy insides. A pure sea taste, delicious!" Bo proveito!

Yet I cannot help but admire the mind that addressed all the steps.

Friday takeout. I wanted fish tacos but they were running out of fish. So two fish tacos and a chicken taco.

Definitely meets the definition of comfort food. I love gyudon.