Anna N

I tossed everything but the kitchen sink in there including some sautéed mushrooms, tomatoes, sun-dried tomatoes, scallions, etc.

Breaded pork tenderloin left over from lunch on a bed of wheat berries and various inclusions.

Wow, @ninagluck, so nice to see you’re back with your incredibly inspiring dishes.

Pork tenderloin slathered with mustard, dried thyme, garlic powder and pepper then dredged in fresh breadcrumbs before being roasted and served on wilted spinach. A tomato petal and basil salad on the side. (I was overcome by an attack of chefiness. No worries. I’m pretty sure it has passed.)

@Duvel Great story. Your son is lucky boy.

Canned sockeye salmon flavoured with lemon juice and pepper, Campari tomato halves and Triscuit crackers.

Burrito. Ancient grains tortilla, scrambled egg, scallion, sharp cheddar and salsa.

I was given a dozen beautiful farm fresh eggs. Apparently the chickens are better at laying eggs then I am at making a burrito. Too much “in” not enough “out”.

It didn’t taste like eggplant.

Today @Kerry Beal and I made a return visit to Montforts. I enjoyed a Nickelback dark while Kerry, as usual, enjoyed some tea. Tea alongside assorted dips and sauces. Calamari. Bathenjane (eggplant) salad. Even this eggplant hater found it quite palatable. Montfort chicken for Kerry. Lamb shashlik for me. We both knew it was Valentine’s Day but usually one is quite safe at lunchtime. Not so today. We barely escaped without a long stemmed red rose for each of us despite Kerry’s attempt to head them off at the pass.

Or a clean chin.

Someone who used to be a member recommended this to me click. I mention it only for those who would like to try laksa but don’t want to go to the trouble of making their own.

Store- bought Jamaican patty with home-made blue cheese coleslaw.

Tomorrow’s offering is the batch of snickerdoodles that got sidetracked last week when I had no cream of tartar. As an aside, the Oatmeal Scotchies seem to have shot to the top of my granddaughter’s list of favourite cookies. They went over very well grownups also.

Or you could go this route.

You shouldn’t have any issue with air in the cavity. If you vacuum seal them the vacuum will remove any air regardless of where it is. It’s not as if the cavity is anything like airtight. I have frequently vacuum packed whole chickens with no issues at all. Edited to add: I would treat them as I would any food that you were trying to freeze quickly which would mean spreading them out in the freezer. Depending on how much room you have in the freezer, you might want to consider keeping a couple in the fridge and freezing a couple and then when those are frozen putting the ones from the fridge in there.

Ethiopian doro wat and injera, Thai beef laarb, Japanese tamoyaki, Jamaican jerk chicken ... I would tell you we are a country of diverse cultures and cusines. I want to celebrate our diversity and would want to show that to you. I might also show you some regional foods from Newfoundland and British Columbia and Quebec but always I would be trying to show you that we cannot be boxed in or tied to any one cuisine. To paraphrase the American poet, Walt Whitman, “we are large, we contain multitudes”.

If there is such thing as a typical Canadian meal I have no idea what it is. One can easily resort to clichés – – fresh seal liver, blubber, poutine, buttertarts, maple syrup. The list goes on but certainly none of them would show up on my typical lunch menu.

Spam musubi?

Sous vide lamb chops on pea and mint purée. (55°C x 60 mins from frozen).

This is a very reliable site that might give you some help.

Yes having dismissed it initially I came around to the idea that for $.99 it would be cheap amusement. It is more than that.

You can buy at Asian stores and there are number of recipes on Google to make your own. You need to look for unagi sauce. This is one version that I purchased.

Thanks so much, @Ann_T. I am adding all your data to my notes on using the Cuisinart steam oven. Might be a while before I spring for a rack of lamb but at least I’ll know when I do I can cook it using the CSO. Mine just does not seem to get as much use as it probably should. I am habituated to using the Breville Smart Oven

Looks perfect! Do give us more details. Time/Temperature/Function. Please.