Anna N

@Kerry Bealwas doing a little grocery shopping for me and spotted some baby leeks. I told her to grab a bunch. Here is half a bunch braised in Better than Boullion (Vegetable) and butter and then topped with buttered Panko and some excellent Parmesan cheese and broiled. Bonus is the remaining cooking liquid which I could drink straight out of its storage jar but which I will freeze for future use.

A tendon is a tendon!

Boy would I be happy to see something like that on my street. Ha ha. The suburbs are not welcoming venues for such wonders.

Just had a quick look at one of our supermarket online lists and they seem to be readily available so I wonder if it is perhaps a regional shortage?

No doubt that hunger is the best appetite stimulant. I’m not a stranger to hunger (perhaps you can surmise from this the likely cause of my often stated objection to anything that resembles a pulse) , nevertheless, I would have to be pretty close to desperation to find that any of these offerings actually made my mouth water these days. I am not being insensitive to those who had to get through the depression (and those who still face hunger every day). I am just stating a fact about my own reactions.

Scrambled egg on toast with Chaat masala.

Well the price is right. Not a great deal on there that makes my mouth water but I do wonder about raisin coffee.

I would say a definite yes unless yours is minuscule or you are both voraciously hungry.

Was supposed to be breakfast but I was moving very slowly this morning! Denver/ Western -style omelet — pancetta, scallion, red pepper. Drizzle of excellent balsamic on the tomato.

Ta da

there might have been more chocolate dipped ginger.

The video does a much better job of revealing the actual angle of the fork and its utilization than do the still photographs. Thanks.

But that would totally alter the technique wouldn’t it? You would now be pounding rather than whipping as it were.

It will be my Christmas present to myself not to mention my birthday present anniversary present Valentine’s Day of the dead etc. etc.

Remember when these were considered poor peoples’ food?

Did you grab it? Did you explain what it was? Or perhaps they knew what it was. I must tell you that if I was still mashing potatoes for more than one person I would be anxiously looking for one of those. There’s nothing nicer than a ricer but it’s a bitch to clean and store. A quick rinse under the tap and that fork is ready to be dried and put away.

Up here in the frozen north we call that a Barley Sandwich. A fine lunch.

Yep. And he seems to inspire you to keep your cooking game top notch.

I really enjoyed Prune. I just opened my Kindle edition and it fell on the braised rabbit legs recipe! Yes! Never made it but drooled a lot.

I accidentally purchased this (Kindle) book last night! I could have contacted Amazon and they would have taken it out of my library and refunded my money. But I was bored and needed something to amuse myself with so I kept it. in the Kindle book there are links to her demos however they load so slowly and hang up so often that they are pretty much useless. They are so basic that only a beginner would need them anyway. However, the book itself does not seem to be aimed at someone who has never been in the kitchen before.

Kitchen toys are kitchen toys!

Thanks. I do have some black vinegar because it’s crucial for the dipping sauce for potstickers! It would never win approval from @liuzhoubut you have to accept the limitations of lot is available. I find it quite adequate.

Thank you so very much. I did want to say, however, that my sauce was not just hoisin. it included sesame oil, soy sauce, garlic and ginger,and fish sauce. I spent some time trying to adjust it but the overwhelming ingredient was still the hoisin! I will definitely give your suggestions a try.

My four-legged roomie dumped my remaining grape tomatoes off the counter so, after rinsing them off, I threw them into a very low oven with some oil, garlic and salt and let them roast for a couple of hours. (They were reaching the end of their useful life anyway.) I scrambled a couple of eggs, toasted a slice of bread, sprinkled some furikaki over the eggs and enjoyed a umami rich breakfast.