Anna N

I have been enjoying some store-bought flatbreads. They have all been of one particular brand. This week a different brand was on offer so I thought I would try it. It was considerably more expensive. Sounded good. Mushroom, caramelized onions, figs, and cheese. Crust resembled thick cardboard with about as much taste and the selection of toppings just doesn’t work together. Damn. Couldn’t even force it down.

Sorry if it came across as judgmental. I certainly didn’t mean it to. It was a knee-jerk reaction on my part.

Very much my late husband’s food of choice when he was under the weather. Eaten with a spoon from his favourite mug.

OK so we cross posted. That sounds much better than no cover for the breasts.

I just worry about the splashes! I can be quite anal about such things. Others may have no issue.

Not to be a downer, but are you putting plastic wrap on top of the breasts?

Just a personal dislike of chickpeas. Nothing sinister.

https://www.davidlebovitz.com/panisses-1/ David has a recipe that looks good. Though you will not get me eating them. 😂

That is much more exciting than the slow moving rotisseries that I am a accustomed to. Thanks.

Perhaps you could enlighten me?

I can certainly purchase shelf stable, udon noodles at most supermarkets.

Caldo verde?

Wonder why they called it a precision oven.

Yes, I did notice but decided to let it stand rather than make any kind of edit. Sounds like a challenging but interesting project you had. it will be interesting to see what is coming in the future for Jell-O.

The decline and fall of Jell-O. “Desserts with gelatin, which is basically purified glue, have an expensive historical past. During the Victorian period in Europe, decorative gelatin molds had been a logo of glue had been for the elite who had cooks and servants to labor by way of the frilly and time-consuming course of of constructing gelatin, typically extracted from the ft of calves or different animal components.” It’s going to be harder to enjoy a bowl of Jell-O now I’ve heard it called purified glue. I always knew its origin, but never quite thought of it in that way.

I think you should do what will bring you the most joy and share otheri things with us.

Don’t think I have ever seen such appetizing looking corned beef. And thanks for sharing so many ways to enjoy it.

It just tickled my funny bone.

As I suspected. A further search failed to find any even in our Asian supermarkets. Perhaps a wander through Chinatown in Toronto might unearth some.

Which format is that date? August? November? Mexican? USA?

Not sure if you are specifically hoping to trace the Guilin variety but search on the term fermented tofu returned these from amazon.ca:

The Costco chickens are the better choice. They make a handy and fast meal and are extremely economical. There’s lots of reasons to think we shouldn’t be buying them. But I have no wish to argue ethics from an uneven playing field.

I cannot confirm either way. I didn’t make them. I just enjoyed them.

Oh, but what do you mean by pancakes?

Different strokes for different folks as they say.😂