Anna N

Well it didn’t convert me! But @Kerry Bealenjoyed it.

Here sonme restaurants used to market beef ribs as dinosaur bones so I’m wondering if we can push ostrich wings by renaming them pterodactyl wings. You might at least get the Little one excited at the idea.

Thanks I will now wipe the egg off my face! @Kerry Bealsaid it was barley and I argued. After this many years you would think I would learn.

A dish that was ordered for lunch today was described as “accompanied by rice”. This is quite obviously not rice. The colour is of course provided by a sauce. This was takeout so it was not a matter of asking the server. Hoping somebody here can identify it. I am not a green eater.

Thank you. I did so enjoy! I am hoping one day soon I will overcome Covid anxiety!

Oh how we wanted dessert! I particularly had baklava in my mind although I had said nothing. But unfortunately since they are only doing takeout they did not make any desserts. I guess very few people who order takeout also order dessert. Damn. But I would order that entrée again. It was extremely good.

Hard to believe that these two ladies who lunch haven’t lunched since December 4! That is what omicron did to me. I even admit that when @Kerry Beal suggested lunch I had to hesitate for some hours before I thought I had worked up enough courage. How awful but you have to think even for a moment by the to accept such an invitation from your BFF. So Kerry picked up lunch from Rose in the Kitchen. Our restaurants will be allowed to open for indoor dining at 50% capacity at 12:01 AM tonight. We will not be rushing to take advantage of that I can assure you. Chicken kebab for Kerry. Iskander for me.

2-3 lbs per wing! Wow.

Well I just think you could do so much better. Even if you made them we couldn’t taste them. And if you were, by some miracle, to declare them the best wings ever we still couldn’t get them. But if you put your imagination to work you could teach us new wing flavours that we might be able to duplicate. Of course your curiosity might override all my considerations.

In a time of pandemic Canadians find a new obsession— documenting empty grocery store shelves. “Never mind hockey, maple syrup or Tim Hortons. Canadians seem to have found a new national obsession in recent weeks: Documenting the state of affairs at their local grocery stores, to try to gauge whether or not the country is in the midst of a food-supply crisis.” Here.

I guess what I am trying to point out is that chicken wings are not just a food item but part of a custom. That custom depends on ambience, casualness, appropriate accompaniments, shared values and so much more. It requires a certain mindset. Consuming boneless (floppy) meat appeals to a different mindset. But enough. Those who have the patience and inclination to remove the bones from chicken wings show an admirable level of skill and patience. But in doing so they have ripped the heart out of the whole experience.

I am completely incapable of wrapping my head around such a concept. Wings without bones bring to mind white tablecloths, knives and forks, (and little blue pills). Wings are meant to be enjoyed with family and close friends who will not tsk at gnawing and sucking sounds not usually tolerated at thea table. Where greasy, sticky, discoloured fingers offend no one and the growing mountain of wet-wipes becomes part of the table decor. De-boned wings? Oh please no.

So how is the turn to vegan going? Hasty google search suggests not quite what we had been led to believe? Just curious and would like to hear it from those who know best.

Oh Wow! Did you come up with that? I should have such an imagination.

OK I’m prepared to make a total fool of myself. Assuming no one chooses to eat snail shells what word does one use to describe the process of removing the shell?

No doubt it is a lovely gift but 5 kg of oranges for one person can pose quite a challenge! Some food gifts leave me with an incredibly guilty conscience. If I can share them I’m good with that but to waste them just seems even more problematic when they are a gift. But I don’t always feel up to processing them into something that will keep. What will you do with all those oranges?

Thanks. I meant it only as a lighthearted look at your favourite brew. My father was a publican and an alcoholic and used to bring up a case of Guinness in the early morning and stick it in front of the fire in the bar and work his way through it. Enough said.

Perhaps not Guinness by name but I do know that stout was recommended for nursing mothers in England. Everything you wanted to know about Guinness but were afraid to ask. Here.

Sometimes I practically live on kielbasa. I slice it and fry it. I cube it and make a hash with it. It often works as a protein in a large salad. I can make a sandwich with it. I love to have a chub in my fridge.

And just as the article notes Wikipedia insists that it existed in Victorian times. It gets around the difficulty by saying that it was not named until the 1920s! “Windsor soup or Brown Windsor soup is a British soup that was popular during the Victorian and Edwardian eras.[1][2][3] The practice of calling it 'Brown Windsor' did not emerge until at least the 1920s, and was usually associated with low-quality brown soup of uncertain ingredients.”

But they can’t hold a candle to yours.

Yes, Canadian dollars.

Definitely not. That is for Butter Chicken.

I have made a lot of chicken tikka masala following @Monica Bhide’s recipe. I have never used sugar or honey or any other sweetening. And the spice level is quite mild. Even when I have occasionally ordered it in a restaurant I don’t find it to have much heat. I expect that like most dishes there are just about as many versions as there are cooks who make it.

Interesting. I had wondered about this. I was quite prepared to up my game and buy chicken that might have had a better life. I cannot really find much other than store brand or unbranded chicken. Bear in mind that I cannot leave the house so my shopping is limited. But even when I was able to shop personally there was very little offered in terms of humanely raised chicken. I am quite sure it’s available at specialty butchers and perhaps some of the higher end supermarkets.