Anna N

Thank you so much. I was wondering if you would try the world famous Icelandic hot dog! I’m so glad you did so I could learn a little bit more about it.

I was surprised to find that I could get these from amazon.ca. I was about to do a happy dance until I discovered that I would be paying $5+ for a serving!

It has definitely migrated to the kitchen.

Those ribs look mouthwateringly good and I love the chips served in what I take is a tin mug. Ribs that are tender but still with a little chew are heavenly.

For coring and seeding fruit and vegetables.

Kim, I have done corn this way for three days in a row without any issues. I think the secret is a) to make sure you have cut off the end above where it tapers and b) push rather than shake the cob out of the cut end (use a thick towel so you don’t burn your hands). Sometimes I’m only able to get a couple of rows to show and I hold these with a knife while I push the rest of the cob out. Rarely there are one or two silks to worry about. Hope this is of some help.

Looking forward to hearing about your experiments.

I would need to ditch the provolone or replace it but otherwise it looks like a fabulous sandwich.

@liamsaunt Thank you so much and I look forward to your reappearance in the dinner thread.

I am probably misremembering but looking at the photograph of the fruit I seem to recall something very similar shown by @liuzhou

This is what I wanted to hear. We cannot afford to lose any more members and especially not to carelessness.

I would not have thought it took much cheek to serve A5 steak.

Today’s lunch was much more successful. @Kerry BealPicked it up from Montfort in Burlington and brought it to my house as usual. since both plates looked almost the same except for the salad I’m going to just show you one photograph. We shared the deluxe grilled platter for two and added a salad each. Kerry had the Fattoush salad and I had the garden salad. Lots and lots of leftovers for me!

I can almost taste the beefiness. Loverly!

@blue_dolphinwhat a lovely story. Thank you so much for sharing. But it is magical moments such as that that may become rarer as truffles become more abundant. As you note that could be many years in the future. I just get philosophical about such things occasionally.

I think it’s a bit of overkill but if you do try it it would be lovely if you could report it.

Given the challenges you were facing I am glad it all worked out although I never had very much doubt. Kudos.

Thanks. I don’t know how I feel about this. I have never had a shaving of truffle and never wish to (the smell of truffle oil makes me quite ill and I do know it’s not the same thing). But when something that was once rare becomes readily available there is a fundamental shift no less disturbing than when it goes the other way and we lose access to something previously abundant. Just saying.

Another relatively recent photograph.

Don’t see any reason for that. @Keralamay have his own take on that and I apologize for jumping in when I should’ve had some manners and allowed him to answer.

Now you can render that beef fat and make some amazing french fries! Maybe just one or two though.

It is quite amazing what a difference this simple technique can make. And considering that drumsticks still remain one of the cheapest proteins available…(at least here in Canada) I wish I knew who to credit with this idea because it certainly was not me!

The neatest way and the one that will avoid bone splinters is to run a sharp knife around the bone of the drumstick at the narrow end. This will release the tendons which will retract when cooked and you will have a nice plump piece of meat. The quick and dirty method is to simply lop off the end of the bone. It works but you do risk bone splinters.

Now if only I could persuade people to serve salad in a bun so I didn’t have to chase the lettuce around the plate!

I think your grammar is just fine.