Anna N

Doubt that you will get any definitive answers. I grew up in the Midlands and the pancakes I enjoyed on Shrove Tuesday were about as thin as a crêpe, as large as a dinner plate, and were served with a sprinkling of sugar and a squeeze of juice from a fresh orange. I have no idea what a flapjack is. Nor do I know what other people in the Midlands might’ve had. I never saw pancakes served in my house except on Shrove Tuesday. They were served for tea, not breakfast.

Thanks. I suspected the bird itself would account. Mind you at $19 it’s appealing to a quite different audience than the loss-leader supermarket and Costco chickens. Some of these are marketed below cost I understand. ($7.99 vs $25+ would be the difference for me.)

You might be right. We will have to wait for the poster to respond, but given the number of duck dishes available through the app, why would this one stand out? I wonder why the reference to the ginger? It certainly can be read as an aversion to the idea of duck with ginger. Let’s hope you are more perceptive than I.

Wow! Should it be that difficult to properly cook a frozen chicken pot pie?

I just don’t understand this. There are so many recipes from very reliable sources that combine ginger and duck.

Cheese toasties.

Guessing that you are familiar with the usual supermarket, rotisserie chicken or something similar how did this differ? Is it the quality of the bird? The cooking method? Seasoning? All of the above or something else? Thanks.

Thanks so much.

This looks so very different from what we see as commercial beef jerky (which is much too close to shoe leather). If anything, it looks closer to South African biltong but the cut looks much thicker. That maybe my eyesight. I would love to try it. Thanks.

This, perhaps of all the things you have told us about foreign food in China is the most revealing. To me it’s the most logical explanation as to why foreign restaurants fail. I really puzzled over this and tried to understand why it should be so. I take it there are no enclaves of foreigners. In the UK, US, Canada and elsewhere alternate cuisines emerged to feed a growing community and so we have a Little Italys, Chinatowns, Koreatowns, etc. Restaurants could establish themselves without needing to appeal to the mainstream culture. Soon enough, they began to attract that same culture. Nothing like this appears to be the case in China.

I know I got compliments on my doctored packaged gravy. This was the way I did the potatoes. https://www.dadcooksdinner.com/pressure-cooker-champ-irish-mashed-potatoes-with-green-onions/ If you scroll down, it shows just plain mashed potatoes.

In the past, I have done both even slopping just a little cognac into the packaged gravy with a little heavy cream and the Insta pot recipe I used for the potatoes had everything in it right from the start.

I gather this is a hybrid. Can you say anything more? Google is not very helpful except in suggesting that it a fault of ordinary cauliflower growth. 😳

This sounds as if you are familiar with it when well-made. Just out of curiosity, how should it have been prepared? (You seem to be relatively lucky in only dealing with a few disappointing meals.)

I watched the video and although there was no visual of the eggs, before she added the dry ingredients, she said she was adding them to the sugar, butter and egg mixture that she had creamed.

Here is her recipe.

Thank heaven you did not get the memo about camp food. I might have camped more than twice if I thought I might be fed like this.

My husband was exactly the same! He never even tasted a Thai curry, which is so different from an Indian curry. It is worth a try, but I suspect you would not persuade him at least not with the Indian food. They detect something in the air that warns them!

Or some ideas that you’ve never even considered if you’re feeling ready for a change. Great make ahead that you can reheat on the day of. Danish red cabbage

I think we did.

Pure “cupboard love” I would say!😂

Provenance is highly overrated except perhaps, for truffles, caviar and Rioja. Perhaps if you moved in next-door to me, you could point to the other name on the package “crûtes à tarte”.

Love it. That’s my boy.

North Americans on the other hand… Supermarket meat is now trimmed to the point where very little flavour remains anywhere. What most of us forget is that we are still paying for that fat (and flavour), which we no longer have!

That is really too bad, but I understand the aggravation of returning things and the loss of faith in quality control.