Anna N

@Duvel , I am puzzled why people are objecting to you making a fish sandwich Bremen style and using ketchup. According to what I understand the ketchup is usually a given. It’s a bit like saying I like your Manhattan-style clam chowder but I’m puzzled by the tomatoes. Anyway I would happily eat it.

Here is a previous discussion. There was also an EGCI course on cooking by the handicapped.

I was the lucky recipient of some carrots, parsnips and small sweet potatoes from the farmers’ market in nearby Dunnville. I roasted them early today. Near dinner time I cooked a chicken leg in some Dashi seasoned with soy sauce. After the chicken leg was done I stripped its meat, returned it to the cooking liquid along with some of the vegetables and the outside leaves of a small radicchio. I have always felt those little globules of fat define a good chicken soup.

No, but I can hum Silent Night. What a beautiful photograph.

Given the number of antlers, I doubt there is a single thing we could teach @Shelbyabout what to do was wild game.

Thanks. It is probably good that Covid is keeping me out of the supermarket because I wonder just how long I would last poking the meat.

@Shelby Long before you cooked any part of this deer you knew the meat would be tough. Can you tell us how you knew that? Is there something we could watch for in the meat we buy to avoid those tough chops and roasts? Was is it a lack of fat marbling or something else?

No. No. Say it isn’t so. Thanks so very much again!

Looks good. You must let us know what you think.

You could be very correct, of course. But such measurements were not based on any standard cup size such as are in use today. And commercially available corn flour also suggests more modern recipe to me. The very best shortbread I ever enjoyed was made by my Japanese friend’s mother. Her mother used rice flour where other recipes might use cornstarch. I am really sorry that I did not ask for the recipe.

I am guessing that the recipe has been adapted since “Irish” and volume (cup) measurements is an unlikely combination.

If in doubt throw it out.

Scrambled eggs with nori, soy sauce, toasted sesame oil over rice.

Trust me, you are not the only one! Even though I rarely do any serious cooking anymore I own this book!

You just have to be my favourite curmudgeon. I watched a video where Chang used a microwaveable bowl to hold some raw chicken which he then stashed in the freezer ready for instant use. I’m sure he’s not the first person to come up with this concept but it was the first time I had ever seen it. It is a bit impractical unless you have unlimited freezer space for all these bpwls. But stuff like that always sets me off on thought experiments about how the idea might be adapted.

Thanks very much for your feedback. I was not aware that he had a line of microwaveable kitchenware. These days instead of looking for cooking challenges I look for kitchen hacks! Anything to get food on the table quickly so I was quite interested in the promise of more use of the microwave and the incorporation of frozen vegetables into his dishes.

I think if it’s an Irish recipe and it calls for corn flour then corn starch would be perfect They are the same thing with a different name. However, I also learned that there is such a thing as corn flour which is neither the corn starch nor corn flour as it’s generally assumed. It is a specialized flour called for in at least one recipe in Modernist Bread. Very unlikely that this specialized flour would be called for in shortbread.

I have the Brevell smart oven Pro and it broils just fine with the door closed. But it is limited to 10 minutes on the broil function. Not sure what would need more than 10 minutes to broil. I am certain that the first breville that I had had a notch in the door opening mechanism which kept the door open just a little for the broil function.

Well as if Sam Sifton writing a no-recipe recipe book isn’t bad enough, I just discovered that David Chang has done the same thing! Here. Does anyone own it? What do you think of it?

Once again I was tasked with the job of deciding what we would have for lunch today. I thought I had it nailed and was ready to give @Kerry Bealmy decision when I thought to check on the hours. My first choice is not open for lunch on Saturday. Damn. We batted ideas back-and-forth and settled on a Filipino restaurant in Mississauga. Kerry ordered our lunch by pointing at what she wanted from the selections so I do not have any proper names of the dishes to offer you. I will spare you two photographs of pretty much the same food and hope that this one is not too blurry! That is a giant lumpia in the back (by itself it was a whole meal). The server said regardless of the size it was still lumpia. In front of that is some crispy pork. Over on the far right are some noodles and the skewer in front is marinated, glazed and grilled pork. The dipping sauces are both vinegar based. Damn, but this was tasty food.

Can I assume that you will need to hang them and dry them at home? How long does that take?

Rye toast with herb and garlic cream cheese and tomatoes. I had such hope for these tomatoes when I opened the clamshell. They were on the vine and smelled of summer. But now I think they have been sprayed with tomato odour because they sure didn’t have any taste of summer or anything else!

I think they should have asked you to illustrate the book! That is a beautiful plate of food.

You are correct, of course, in saying that dark skin is much thinner than pork skin. I should have clarified that I meant it is thicker than chicken skin. Which I still think it’s true although I do not have the means to prove it one way or another. I might be tempted to try your method if I were dealing with more than one very small duck breast but that is too little ROI given my current ability to remain upright! But thanks very much for sharing that. I bet it is delicious.

And I think this is critical to the final product. I was hoping that other people would come forward and discuss expectations with regard to duck breast skin versus pork crackling versus chicken skin.