Anna N

Because I could, I plugged the search term “mince tarts” into my online grocery store. It returned something called Farmers Market Minced Fruit Tarts. They looked right and the ingredient list could pass for a modern version of mince meat without the meat. Don’t think I will be ordering them though. My sister who lives in England will be making dozens of them soon. I will just enjoy the memory.

Well, well, well. I thought it was worth plugging “chicken hearts” into my online store, Fortino’s. And lo and behold there they are. Fresh chicken hearts! Not sure I’m up to actually cleaning and cooking them but it’s nice to know I could.

I have never actually eaten chicken hearts, but I suspect I would enjoy them. They are certainly not readily available, but I’m sure they would be in one of the Asian stores. I see there are those who claim they do not require any preparation prior to cooking, and those who are horrified by this idea. I take it that you are of the latter persuasion.

Wondering if anyone has an opinion on Food 52 Simply Genius. @blue_dolphinmentioned a recipe from the book in the breakfast thread.

This looks so very good so of course I have to follow the links and check out the recipes. It’s been ages since I even thought about Mandy! But now I have to ask you what you what thought of the scrambled eggs with starch, and if you have any opinion of the Simply Genius Food 52 book. I don’t want to take this off topic so I will repeat my question about the book in one of the book topics. Thanks.

Thank you. I must say that I am surprised about the use of pressure cookers but that probably just reflects my ignorance of the scope of the cuisine.

Yesterday- Spam ‘n’ Egg Today-cheese toastie with a dusting of chaat masala

Fair enough. But out of curiosity, are they at all popular in China? I couldn’t imagine they would be given the nature of their cuisine.

After staring at the photograph of this utensil for some time and attempting to research cake serving accessories, I have concluded that your explanation is the only logical one.

First, and most importantly, thank you for this link. It is a very interesting analysis of the ways in which cookbooks lie on a spectrum in terms of their approach to presenting recipes. I appreciate both the minimalist style of Ali Slagle and the in-depth approach of Molly Stevens (and just about everything in between). I was about to jump on that Molly Stevens book until I saw the price of the Kindle edition! And then I was so disappointed to discover that the author’s own book is not available as an e-book. Damn.

Haha. Can’t wait for the Fryer Tuck version. The problem there is that the people who are most likely to buy and use an air fryer wouldn’t know Friar Tuck from Pope Francis. I like my air fryer. Like every kitchen appliance I own, it has its limitations.

Don’t you want to know what he is offering in exchange? I do.

Do you know why some are tough and others not? Is it age? Thanks so much for doing the blog. It’s always fun to play along.

Cast-iron is cast-iron. Enamel is enamel. But where the rubber meets the road is how you bond them together. In my experience the cheaper ones soon chip and flake. Le Creuset will tolerate a fair amount of abuse but will last and last with care.

@gfron1, I am proud to say you were always my hero. After the Curious Kumquat I knew without question that cooking was about so much more than fancy gear or PhD level science. Thanks for being such an inspiration.

I can buy Brome Lake frozen duck for $4.49/lb. No brine. Used to be closer to $2.99/lb.

It was sweet and spicy, but the spicy was barely there. I’m not complaining. I quite liked it but yes, the banchan was very disappointing. Kerry noted that inside the restaurant each table was being served 3 bowls!

Here are a few recipes from the book.

There is an older book by James Peterson which is well worth chasing down. It was published in 2003 and is called The Duck Cookbook. You might be lucky enough to find it in a thrift store. It’s a bit pricey on amazon.ca.

It seems to have been ages since @Kerry Bealand I enjoyed lunch together. So today was very welcome. We tried a new Korean place in Hamilton Click I could not find the menu when I was trying to order some thing, but I desperately wanted to try Korean fried chicken, so I didn’t worry too much about the menu. The Korean chicken as it arrived. Kerry’s seafood, pancake as it arrived. Kerry’s plate. They were a bit mean with the banchan for sure. My plate with fried chicken, a taste of Kerry’s pancake and the very stingy banchan. I loved the chicken I would definitely order it again. Lots of leftovers.

Came across this at the supermarket where I usually place my online food orders. I couldn’t resist posting it although I managed to resist ordering it.

Breaded cod with sweet chili sauce.

Never!

Can you tell how you roast a Cornish hen in the air fryer, please?

And then go on to open not one but two award-winning restaurants. That’s @gfron1. I tried to find a photograph of the range he used at The Curious Kumquat in Silver City, New Mexico. Knocked any ideas that great cooking was dependent on great equipment from my mind. He now owns Bulrush in St. Louis and I’m sure has better equipment. But his creativity is intact. That is not to downplay great equipment. I was just as guilty as anyone hoping for top of the line equipment, I just knew that no matter how much I spent on equipment I was not going to become a better cook because of it.