Anna N

But I thought the goal was vegetarian/vegan.

I listened to the news this morning which included a report about lineups at various stores. Shortly thereafter the radio had a call-in show. Listeners were asked what was the pandemic purchase that they most regretted. From enormous commercial size patio heaters to hanging chairs to a mother-of-the-bride dress, I found myself even less inclined to log on and explore Black Friday so-called sales.

I hate, hate grocery shopping online. Almost certainly I will be missing three or more things that I am positive I have ordered and I will be figuring out how to deal with things that are over abundant. This week it was ginormous onions. Fortunately I love onions prepared any way. This one I peeled and then sectioned down through the untrimmed root. I de-knuckled a chicken Maryland (Australian for chicken leg quarter) and cut up a medium Yukon gold potato. Everything was tossed in oil and salt and pepper and strewn with fresh thyme sprigs. (I just love how that drumstick plumps up.)

There is something embarrassingly familiar about this.

Wow. Can you imagine typing it never mind cooking it?

Too early for dinner and too late for lunch! Another tray bake/sheet pan meal. Potatoes, frozen green beans and pork tenderloin. The tenderloin was doused with a mixture of soy sauce, balsamic vinegar, smoked paprika, minced garlic and oil. I fitted a small roasting pan inside a slightly larger roasting pan so tenderloin could bathe while the potatoes and beans stayed dry. Plating is not my forte.

How do you determine which is which? I would argue that a typo, a typographical error, is any error in typeset material. A typo I would argue is the end result and may be caused by a slip of the fingers or by poor spelling skills.

Roasted baby potatoes and mushrooms with some blue cheese (St. Agur).

I dictated a fairly long response to this but then recovered my senses and deleted it. Hard to know what valid conclusions you can possibly draw from studying the diets of 212 Brits over 3 days. (I am a Brit so don’t start throwing stones!). thanks for posting it. I am sure you had some thoughts that could not be shared on a family channel.

Driven by the need to conserve energy (mine) I made a rice bowl. Japanese rice that I had made and frozen, whole leaf frozen spinach, cooked and drained, and a frozen pork burger cooked and chopped up. The hole was seasoned with butter and soy sauce.

I am quite taken with the idea. When eating soup and a sandwich and I am fairly certain I am alone, I dunk. Doesn’t much matter what the sandwich or what the soup! If some of the bread or some of the filling should “accidentally” fall into the soup, all the better.

Ha ha. I didn’t catch that one. What about the poinsettia salad? Apparently it was a “thing” at some point. I had never heard of it. I could only think that it sounded a bit risky. Salad

Typos aside, and I think I spot one, the lamb chops on toast fascinate me. I don’t think I’ve ever seen such a thing on a restaurant menu.

I was thinking exactly the same thing.

I had to go look! But I see that they are AA/USDA Select grade so they might be somewhat disappointing if you are a custom to buying AAA.

Perhaps the best way to explain it is to point you to this link Bhuna chicken point you to this link

I am wondering which brand of frozen vegetables you are using. While I find the peas that I buy are perfect the carrots are never flavourful and often have a very strange texture.

Once the weather turns cold, @Kerry Bealand I are happy to enjoy some Indian dishes. We are still not dining out but it works very well as takeout food. Since both plates looked almost identical I will only post Kerry’s. From upper left - bhuna chicken , lamb tikka, paneer fritters, onion bhaji. .Basmati rice, mint raita, salad, naan, tamarind dipping sauce.

It would seem that many are jumping on this bandwagon! Nagual and Lomi are names that come up. I think both are crowd funded.

Tray bake/sheet pan dinner. Drumsticks, tiny potatoes and onions with garlic, olive oil and fresh thyme.

It can prove quite challenging in a diner! If hashbrowns are on the menu will they be loose or will they be like a poor excuse for a latke? Similarly with home fries. You are never quite sure what you’re going to get until they arrive on your plate.

For anyone who is interested here is a PDF of the user manual for the FoodCycler. (Includes power consumption numbers). Click Strikes me as being very high maintenance in terms of what you can and cannot put in the unit. If you follow the Atkins diet you might be better off than those who do not follow the Atkins diet! I’m just saying.

I will never forget the first time I discovered that flour does not have a never ending shelflife and nor does canned evaporated milk! I am sure the canned milk was safe to consume but the colour was quite disgusting.

In the good old days when a visit to a restaurant didn’t seem as risky as a visit to Chernobyl, if liver was on the menu I would order it. The only time I might hesitate was if lamb was on the same menu. I don’t think that ever happened!

I don’t mean to butt in and I hope @Dejah answers you. But speaking as a Canadian I have to say that I have never seen anything other than beef/calves liver or chicken livers for sale in our supermarkets.