Anna N

It had to have been either Fortinos or Superstore but I can’t remember which.

Not so much here. A frozen (fresh is occasionally available but it’s always more expensive) whole duck, give or take 5 pounds, goes for $20-$25. Whole fresh chicken (very ordinary supermarket type) is $3.99 a pound at the moment. I can almost always get fresh duck breasts and legs. The breasts which are very tiny are around $10 each and the legs around $5 each

I am pretty sure that raw duck wings are available in the Asian grocery stores. What surprised me was that I was able to purchase frozen, fully cooked and sauced duck wings online from a regular Supermart. Apparently duck is gaining a larger market share.

So? I watched from the 13 minute mark. There is no doubt that the MRI proves that the yoghurt did something to the chicken but nobody seems to know exactly what that something is. I am no wiser.

It is always possible that when somebody first decided to use buttermilk as a marinade for chicken, the chicken could use a little tenderizing. They have not always been raised so quickly and killed so young. Samin Nosrat has a recipe for a whole chicken marinated in buttermilk and then roasted and it seems to have quite a fan club. There is nothing scientific about that though. I have a suspicion that chicken marinated in yoghurt is an improvement over the same chicken not given that treatment but I can’t prove it. So there’s nothing scientific about this either. but it’s fun to research the question!

Looking at the food you produce, I would have to say that science is overrated! Keep on keeping on.

One solution might be to wrap a stack of paper towels in foil and put that between the loaf pan and the baking sheet. That should serve as insulation.

Ya just couldn’t resist a little Asian with your Peruvian could ya? 😂

Many Indian dishes call for a yoghurt marinade for the meat. I’m guessing the underlying theory is the same whether or not the theory is scientifically valid.

I’d leap at such a bargain! $6.99/lb here!

Maybe it’s not the chicken! “Deep frying: A batter made with a thickened liquid requires less flour, making for a more tender fried crust.

On the brighter side – – sake is now readily available in Ontario from the LCBO. Quite a selection even. There was a time when sake was just as scarce.

I suspect you will have much trouble finding it. Since it has an alcohol content it cannot be sold in grocery stores whether they be Canadian or otherwise. They can sell the salted variety. The last time I checked the LCBO did not carry it either. I searched for years when I was doing a lot of cooking. Good luck

Good Danish bread such as rugbrød, lots of butter, a very generous layer of Braun Schweiger, some crispy bacon. Or skip the bacon and add pickled beets. Serve open face with a glass of aquavit and a good beer chaser.

My son-in-law used to make wonderful crispy wings and then dump them into buffalo wing sauce (Anchor Bar, Buffalo, N.Y.). The hotter the sauce the better the wings were judged to be. I despised them! One day I asked him to take out my share before everything got dumped in the hot sauce. Wonderful. I never looked back. A Chinese restaurant we used to visit also made amazing wings. They were seasoned but not sauced. If there must be a sauce let it be as @blue_dolphinsuggests – – served on the side. .

I have had no trouble buying distilled water at grocery stores. I use it in my steam mop.

Thanks for this and most especially for being very specific about the title! There are only a couple that I would like to scroll through: The Half Baked Harvest one (I seem to recall that @liamsauntis a fan), the Anna Jones offering and I would even want to scroll through the Kenji book.

All those lemons and all this butter. Imagine the hollandaise you could make.

Well I would take some grape or cherry tomatoes (even the ones out of season which most tomatoes are in this hemisphere) and slow roast them. I would drizzle them with the olive oil, add a little grated garlic and a good sprinkling of the salt/herb mixture. I would toss them around in this in a baking tray where they would lie in a single layer and then bake them at two hundred degrees Fahrenheit for at least two hours and up to four hours. When they are beautifully collapsed, fragrant and tasty I would either use them or freeze them.

Can’t think of anyone better qualified to carry on the tradition than @Duvel

Great fun. Thanks.

Well if you Google parsnip purée with vanilla is a thing!

And may I add that pressure cookers (not the instant pot) are widely used in India.

@JohnT pops in occasionally. Not sure where he is now but I believe he is South African.

So very sad.