Anna N

I had little knowledge of KD until I had grandchildren. One of them still feels insecure without a few packages in the pantry.

Well I have returned the book. No way in hell can I read that fine print and zooming does not do it for me. It does not respond as kindle books normally do to increasing the font size throughout the publication. Anyway there was no issue returning it thank goodness but it was hardly going to break the bank. Thanks anyway. I was not likely to make the pikelets no matter what!

Dear God I remember pikelts and miss them like crazy.

Thanks. I should’ve explained myself.

Thanks I bought it just because I think it might make an interesting read. I was never a huge fan of the show and was definitely a late-comer, and so saw only episodes here and there. But having relatives in the big houses (yes, of course downstairs!) I am sure I will get something out of it.

Here. Kraft will rename its product mac & cheese. Sheesh why didn’t they go the whole route and change it to what we call it – – KD. Saves so much ink.

I tried @Kerry Beal’s burnt cream ice cream. It was very pleasant although it seemed to melt very quickly. I do have AC but I still wonder how much of it is the ice cream and how much is the temperature. I don’t know what I would’ve made of the flavour had I not known what it was. I thought it was quite subtle but still very pleasant. P.S. I also got to try the lime sorbet which was heavenly.

Yes but have you checked the price of smelling salts just lately? Use sparingly.

I have some trouble finding humour in paying that kind of price for lettuce when food costs are so high.

If you’re happy with the nutritional value of iceberg .lettuce (95% water) at a cost of $4.50 (~ conversion from Australian dollars) …. Nothing in the link suggests that the nutritional value is in any way different than what I spoke of. I like iceberg lettuce and when it’s reasonably priced I’m happy to buy it but I don’t kid myself that it’s got a nutritional punch.

I do not normally eat veal. On this occasion I did use veal and I do not believe you can substitute without compromising. I am rarely a stickler like this. But this soup seems to require that you stick closely to the ingredients and the preparation. YMMV I am sure it will still be good if you substitute beef but it won’t be this soup.

Flat-iron steak sous vided and seared. Served on a brioche bun with (home-made) horseradish mayo. The beef was a food gift! And, yes, it really was breakfast.

Looking at the nutritional value of iceberg lettuce that’s quite the price to pay for a bit of texture on your burger.

I am going to guess that you are joking all around.

I suppose the reason “Chinese food” and “Chinese restaurants” caught on over here in North America Is that despite its very narrow relationship to the real thing it was prepared by people from China. They were obviously limited by the availability of ingredients. Nevertheless they built thriving businesses and a whole new culture of Chinese American/Canadian food.

That is such a shame. Their recipes were always top notch. I just grabbed Soup of the Bakony Outlaws. Most amazing soup I have ever eaten or made. Their crispy or chewy chocolate chip cookie recipe is also a treasure. Here What recipes do others rely on Fine Cooking for?

And it is by no means the only book devoted to making meals from canned seafood.

I probably misunderstood your point. I read it as saying that the only canned seafood familiar to most people is sardines or anchovies. No argument there but I wanted to point out that other canned seafood is also consumed in large quantities in the western world.

I have no doubt you are right but there is this: “Canned salmon and herring was in high demand because it provided an inexpensive, ready to eat, high protein food that was easily transported and stored. During the Second World War, 80% of B.C.’s canned salmon pack was sent to England for Allied soldiers and civilians.” Here. So a lot of us ancient Brits know all too much about canned fish. And there is this.

Nope. Even the photograph makes me mentally check my supply of Gravol. Took me almost 40 years to get over my aversion to hotdogs after eating almost nothing else for two years. Although the thought of sharing a meal with you is heartwarming. It just couldn’t be a savoury pastry.

I remain savoury pastry averse!

That is such a great story. You know what they say it takes a friend to make a friend! But I won’t give you any marital advice. I know my limits.

You most certainly get some very interesting food gifts.

I’ll be right over! They do look delicious. One of my very favourite sweets.

This appealed to me no end. Of course it hasn’t made it north of the 49th parallel yet apparently! The things I’m willing to sacrifice just for ( not quite) universal healthcare.