Anna N

Can’t say as I have ever seen Australian beef!

Here in Canada I tend to think of chicken balls in a neon orange or an unnaturally red coloured sickly sauce. But I know of at least two people who will order nothing else from a “Chinese” menu.

Thanks. I am not a fan either but you did pique my curiosity. I was astounded at how much of the book is available in the “Look Inside” feature on Amazon. For a time I thought I was going to be able to read the whole book!

It looks like a bit of a dog’s dinner but it was tasty enough. Roasted vegetables over rice with some pickled ginger. The sauce did not work very well. I decided that I am not particularly fond of hoisin sauce no matter what. I am going to fool around with a few ingredients to see if I can make a sauce that I can enjoy over a rice bowl.

Currently I see prime rib priced at $22 a pound. Canadian and US prices are not comparable usually but that is an awful lot of money for a pound of beef in anybody’s currency.

won’t be buying a rack of lamb either!

Today I accidentally stumbled across the price of a shortcut leg of lamb. It was almost $50. That is almost double what I would have expected. I had no intention of buying it. I just happened to stumble across it as I looked at the price of shoulder chops. Even they will not be showing up on my table anytime soon.

You don’t need eight people to do that!

Is there a point in the interaction between staff and diners when the staff begin taking the Mickey?

Who books a table for eight in an extraordinarily expensive venue without having experienced it first? Unless of course it is of the calibre of the French Laundry or Noma? There really is something fishy here.

Gorgeous! And just the right amount of pepper.

How odd. I must go on a hunt for my sense of humour. I, too, had a hard time getting to the end but for the very opposite reason. I just could not find any humour in it and kept wishing that it had been handled by aJay Rayner. Perhaps had I read it at another time it might’ve struck me differently. Humour can be like that.

It is perfect for making This.

Skillet toast, sautéed tomatoes and sugar snaps and because I was lacking in the ambition needed to poach an egg, a fried one. All conveniently cooked on the A4 box. A4

I do not remember the details of the ranch dressing from Momofuku. These are the ingredients in this book for a ranch dressing: “In a medium bowl, combine around 12 ounces of grated cheddar cheese (just buy a bag of the pre-grated stuff),combine a couple of spoonfuls of Kewpie mayo, and a little less than that of cream cheese. Add a 4-ounce jar of pimentos, liquid and all, plus a few cracks of black pepper. …. Add a squeeze of a chile sauce like Sriracha and a little balancing hit of sugar/honey/agave syrup.”

I had to look twice and then read the description because I was quite sure these were lobster claws! Nice looking buffalo wings if only buffalo had wings. (Be careful what you wish for.)

Sautéed grape tomatoes, spinach and sliced mushrooms over seasoned rice.

Gorgeous photograph! Wondered if I was really on a food board or if somehow I’d stumbled into the Louvre!

I actually learned a lot myself. And I haven’t thought about Appenzeller in ages and I do like it so thank you.

Here. .

I am glad you like the book. Without waiting for a response though, I purchased the Kindle edition of the Chang book. I have been thinking about posting a review on here but I couldn’t quite find the words. Let us just say there were no sane adults in the room when this made it through the publishing process. This is not about misplaced commas or split infinitives. it’s about clear thinking. It’s about logical organization. It’s about fonts in so many sizes and so many colours that you feel as if you are reading in a kindergarten classroom. It’s about photographs that make me look good as a photographer. According to Chang, a nonstick wok is a necessary piece of kitchen equipment; three eggs and half a cup of liquid will make a silky custard (for chawanmushi) when cooked in the microwave. Even the photograph of this shows something approaching an over-cooked omelet! There is so much more that is wrong with this book in my opinion. YMMV.

I have been into many kitchens where you could eat off the floor and make a hearty soup using nothing but the oven mitts.

I have just bought her (kindle)book: Where Cooking Begins. It is a refreshing reality check after reading David Chang‘s: Cooking at Home. I must look for her videos. Thank you.

Here is a link to the EGCI course on cooking with disabilities.

“There’s nothing in the house to eat” is not going to fly anymore. If you have vegetable oil or butter, you have a replacement for olive oil. Crushed red pepper but no black pepper? You’re good. Vinegar or limes instead of lemons? Carry on! The only thing that will stop you is not having salt. If necessary, pinch a child—hard!—and collect his tears. Use those. You’re all set.” Carla Lalli Music