Anna N

smoked duck, and scrambled eggs.

They were still in style last year, though updated somewhat from what we consider a traditional yule log. My guess is they are being bought rather than made. Here.

I have fond memories of sitting in front of a coal fire, sucking on pickled trotters.

Taken directly from the Wikipedia page you quoted: ”Dried noodle blocks are designed to be cooked or soaked in boiling water before eating.

No problem. It sent me down an interesting rabbit hole.

I think you are using “instant” a little too narrowly. I have eaten many packages of instant noodles that required 2-5 minutes of cooking in boiling water. I would say that what you are describing are cup noodles. I enjoy these but they are cooked in boiling water for I believe it’s three minutes.

A cursory search did not answer my question. Did you ever explain how to make your own century eggs? I see there are various methods on line some of which seem contradictory. For example, one warns you not to use a glass container, and the other suggests that you do so. I don’t think I’m about to attempt to make them but I would still be curious to know your method if you have time and patience to share.

Not sure how you are splitting hairs. Amazon considers them ramen and instant. Would love to hear your reasoning.

If you search under 2018 and 2019 Holiday Cooking and Baking, you should find what you are looking for.

Here is one, and there are various others scattered throughout with different titles.

This is simply untrue. You have only to log onto Amazon to see that ramen are not the only Japanese instant noodles on offer. And my local Asian grocery store offers even more. And while you trust Wikipedia, I put my trust in eG’s @Duvel

The poster said the recipe was “close”.

Well, they are made in Japan, and the Japanese seem to think they’re Ramen noodles.

Knowing how much you enjoy your food, I am going to make the assumption that these wraps differ in every respect from the ones I can get. Whether spinach, sun-dried tomato, plain or other they all have the texture and flavour of slightly damp cardboard.

Nosy folk need to ask - did you use the Ramen from Amazon recommended by @Duveland if so, did they live up to expectation?

Yes, the liver used to be the cook’s treat and the rest made the most amazing stock for the gravy.

And I feel somewhat cheated by this. I did find it curious that when I recently bought a couple of Cornish game hens, there was the usual warning about the presence of kidneys, but nothing about the neck that I found in the cavity.

We can only agree to disagree. 🙂

@Shelbyalso has given us some great tutorials on breaking down deer. Here is one of them, but there are others in the same thread.

I am a fence sitter about Melissa Clark. I think she has some great ideas and some good recipes, but as you have noted, in her effort to simplify she can be quite flippant about flavour. Statements like this: "Here's another thing," she says, pulling out oregano, red pepper flakes, fennel, garlic and bay leaves. "You can leave half of these herbs out. It's going to taste the same."* leave me aghast. *From here Amazon’s “look inside” feature from Dinner in One offers only sheet pan dishes. It is not a cooking method that I am quite sold on. In the past I’ve had both successes and failures. I do appreciate her “swap out” suggestions. The Amazon feature does give one access to the complete table of contents. I am just not sold on this book. Ali Slagel’s I Dream of Dinner is just a great book! Jeremy Lee’s book is not an option for me unless it becomes available as a Kindle edition in Canada but I must say I’m a bit dubious. I find it amusing that a book that is titled Cooking: Simply and Well for One or Many, authored by one who states his objective as “to encourage people to go into the kitchen and in half an hour make something absolutely delicious’, begins with a recipe that requires preparing artichokes!** But I did my due diligence, and searched the web for some of his other recipes, and found them quite intriguing and some of them even fast and relatively easy. If a Kindle edition ever does appear, I will certainly want to have a closer look. Thanks very much for your review of these books. I did enjoy chasing down the various authors and recipes. ** My money is on @weinooto manage this in half an hour.

It doesn’t much matter when because you cannot turn back the clock. For 90% of North Americans Chili Con Carne or simply Chili means a beef dish seasoned with some form of chilli peppers.

Take a small piece of thin styrofoam, perhaps 2” x 2”, sprinkle some salt on it, not too much, and devour. Or think of a very poor imitation of Jacob’s Cream Crackers.

@blue_dolphin thank you so much for this. It is going to take me a bit of time to get through all of it and respond properly but I did want to take the time to say thank you. I am also green with envy of your book shelf with the new books. Those were the days!🤢

Yes, they would have simply fallen apart and the photograph would’ve failed to capture their freshness.

Yesterday’s breakfast. Amazingly fresh supermarket eggs and bok choy sauteed in garlic and ginger. . j