Anna N

à chacun ses goûts

I will bet it was good. What a great combination of ingredients.

Thanks for sharing your memories. I grew up eating black (blood sausage) pudding, tripe and onions, tongue, kidneys, canned corned beef and probably all sorts of other things, I am not so keen on some of them any more.

And here they are: I forget if she said they made 125 or 135.

You may think you were doing a wonderful thing, but only once have I put an edge on someone’s knife. They promptly cut themselves with it! Not everyone appreciates sharp knives, strangely. So, if you do decide to sharpen existing knives, make sure to leave them a note that you have done so.

I knew I had been somewhere that served duck blood soup. Here. As you see the first item on the menu was duck soup. Czarnina Traditional Polish duck soup filled with prunes, raisins, and kluski Being a great fan of duck I wanted to know a little more about this. Patris who seems to have an encyclopedic knowledge of everything said that traditionally it was made with duck blood. Sorry people but I'm not that adventurous. However we decided to check with our server. When asked if the soup contained duck blood she shook her head and said oh no no. Cheered by the thought of having some duck soup I was about to order when she added, "Now we use beef blood!" This established the mood of the meal as we all burst out laughing it went downhill from there.

Yes, they are very visible, but hardly harvestable. At this point, they appear to be merely clotted blood. Yes, I am sure they are warning us so that we don’t go running back to the store complaining about the anatomy of the chicken being something amiss and demanding our money back.🙃

Our whole (cleaned) birds often come with a warning, ”May contain kidneys”!

I just couldn’t remember the name of that one! I knew it was served over spaghetti.

I never ever understood saltines. I guess I’m missing that gene.

This one?

I loved this line: “Pig is a vegetable which goes with everything!" said Pillon, his eyes twinkling as he offered me a slice of pâté en croûte.

I was not raised in a culture that has much to do with hot sauces. That doesn’t mean I’m not interested so I logged on to my online grocery store, expecting to find Tabasco and Frank’s and not much else. I was amazed to find how many different hot sauces I could have access to should I wish. From Peri Peri to ghost pepper hot sauce. I am sure not even close to the number available to many of you who live south of the 49th parallel. Still I was impressed.

This was truly the most amazing meal I have had in quite some time. It is from one of our favourite restaurants, Rose in the Kitchen. After giving out influenza and Covid vaccines in Hamilton, @Kerry Bealdrove on lightly snowed on roads to my place bringing this. I wish everyone a friend like Kerry! As it arrived. Plated up by Kerry for me. Lamb chops with rice, roasted tomato, jalapeño, and salad. These lamb chops were perfect. Just enough fat, and all so perfectly cooked. Kerry had the cheese and sausage pide with some salad.

I also think that chilli is a recipe that if you gave each of us an “authentic” recipe, by our third repeat it would be hardly recognizable as the original. And each of us would have altered it in a different way.😂 I can’t think of a single ingredient that is common to all the chilli recipes that I have seen - – not even the chilli (chili).

Great idea. Thank you.

Not having the faintest idea of the nature of a Tim Tam Slam I felt obliged to do some research. Here. at $6.49 for 200 g of Tim Tams I probably won’t be checking this out! At my age, I should know better anyway.

River Cottage has a nice mushroom pate. Here.

I would say that was worth considerably more than 2 cents. Thank you for taking the time. I would, of course be ordering the Kindle edition. Printed matter is now impossible. I am by no means a beginner cook, but physical challenges put me back into the “it’s got to be fast and easy” camp. I did see your “porridge” but it’s not anything I would attempt anyway, so I wasn’t too disturbed. For now I continue to sit on the fence, but I do appreciate your generosity in sharing your views.

Yes. On Saturdays I expect my readers to be mind readers.😂😂😂😂

This is for @rotutsand his issue with unmelted cheese on breakfast sandwiches. This is a Deb Perelman recipe from Smitten Kitchen Keepers. The recipe is available in the ”look inside” feature on Amazon. Essentially, you beat an egg, begin cooking it in a nonstick pan and as it firms up, you add some cheese into the centre and then fold up the edges of the egg over the cheese. Not sure how well the photograph turned out.

But is it even unpacked?

Ready-made salad. The primary thing it has going for it is there isn’t a shred of kale to be found anywhere. The romaine lettuce in the lower compartment was in such large pieces, it made eating and even tossing the salad difficult. But it was a refreshing change.

Clearly, you will never be invited to join the exclusive eG Enablers Society nor ever be crowned King of Kitchen Toys. So sad. 😂😂😂

Grilled ham and cheese done in the air fryer. Will revert to the stove top. The air fryer dries out the bread too much in my opinion.