Anna N
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Posts posted by Anna N
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3 hours ago, haresfur said:
Freezing chilies works pretty well if you are going to cook with them.
Absolutely. I just wash them, dry them and throw them into a plastic bag and into the freezer. They are easy to seed and chop up while frozen.
Edited to add
and then there is @Shelby's Cowboy Candy.
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8 hours ago, liuzhou said:
Recently found a reliable source for these.
It even looks meaty and delicious if that's possible.
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6 hours ago, liuzhou said:
Smoked duck breast, matsutake and culantro.
Like @KennethTI would like to know if (and how) you reheat it. If you do reheat, do you manage to crisp it. Thanks.
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So I received an email this morning suggesting that my replacement might possibly be on its way. It is vague and it tells me the tracking number might not be updated for seven days and then if I want to track it I need to install another app on my device. Sheesh. This is an air fryer we are replacing not a nuclear generating station.
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8 minutes ago, blue_dolphin said:
Fried garlic noodles from Cook Real Hawai'i with asparagus and egg
That looks so good.
Leftover salad from yesterday's takeout lunch.
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1 hour ago, Smithy said:
That looks more like something rolled than something layered. Am I looking at it correctly? If so, could you tell a difference between having layers vs. having everything rolled up? What was the pastry like?
I ask out of curiosity. The whole meal looks delicious!
I struggle to see most of what I eat so I can only tell you that it had the taste and texture of baklava. Perhaps @Kerry Bealcan offer a better explanation.
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I forgot to post about our lunch two weeks ago.
From Montfort, a well known middle eastern restaurant in Burlington, @Kerry Bealhad the mixed grill and a salad.
I had the lamb shashlik with a tomato salad and some onion rings.
This week our lunch came from the same restaurant.
For Kerry chicken soup and Caesar salad.
For me beef goulash soup and garden salad.
I also enjoyed some baklava.
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18 minutes ago, Shelby said:
Yes, here is a picture from the website I ordered them from (the mussels)
I find this astounding.
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Aloo gobi from a local Indian restaurant (delivered). Spicy but good and there is enough left for another meal. I also enjoyed some methi roti with it.
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3 minutes ago, Shelby said:
LOL one of my favorite movies.
I like it--it's just NOT real asparagus. It's like.....spaghetti o's....those aren't real pasta lol.
Or canned mushrooms. They are just a different fungi!
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Wow. Some of those prices are outrageous. I know I was shocked by the price of cauliflower at my online grocery, $7.99 each but I don't think my meat prices come close to those.
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28 minutes ago, AlaMoi said:
Cedro lemon
I believe you will find that is a citron.
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7 minutes ago, blue_dolphin said:
All the recipe links are for citron
David Lebovitz has a recipe for candied citron that shows a Buddha's hand. He also mentioned the ugly lemon variety.
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30 minutes ago, Smithy said:
a can of coconut milk
This made me do a double take! I know there are many, many ways of making butter chicken but I have never thought of one with coconut milk. One of my granddaughter's favourite meals is butter chicken and she despises coconut. Not trying to start a war! To each their own. I'm just saying that it caught me off guard. I imagine it was very good.
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Cocktail or bartender's knife
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11 minutes ago, liuzhou said:
Indomie 'instant' mi goreng with smoked duck breast from the freezer.
Looks amazing and I even have all the ingredients! It never occurred to me to freeze smoked duck breast but since it is on reliably available that is very helpful.
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1 hour ago, blue_dolphin said:
I think it's still apt in the sense that eating veal remains controversial, though I believe husbandry has been improved.
Doing some serious soul-searching here. It is easy to give up chocolate for Lent if you don't like chocolate in the first place. I remember reading about the treatment of calves in order to produce veal and being appalled. (I had only a vague idea of how other farm animals were treated.) But I remember swearing off veal, a meat I never ate anyway. I felt very virtuous. Calves liver? Bring it on. It wasn't veal. Such cruelty to baby animals. Suckling pig? Bring it on. It wasn't veal. Such hypocrisy. I was young, naïve and in some strange way wanted also to be idealistic. Eschewing veal fit the bill.
I am older now but not necessarily wiser. I still refuse for the most part to eat veal
I have used it in only one dish that I know of and that is a soup with a romantic name. No logic to this either.
I just wonder how much my experience reflects my generation and my culture in my part of the world.
I think veal remains a controversial protein in my part of the world.
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11 minutes ago, Duvel said:
But does this imply that there is a real bias towards eating veal, or is it simply lack of customer demand ?
I am finding it very difficult to cite reliable sources that will answer your question. I do recall a time in Canada when consumers rejected veal on the basis of farming practises. It seems to me it was long before foie gras became problematic. On the other hand veal never made an appearance on my plate growing up in the Midlands of the UK. My suspicion is that veal is not as significant in some cultures as in others. But, as I said, this is just an opinion.
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59 minutes ago, lindag said:
My weekend plans changed so I didn't get to make my salmon and rice.
Last night I made it and it turned out good for the salmon (although I didn't use the pesto) but the rice was too dry. Next time I'll follow the directions on the bag instead of the recipe for the amount of water to use.
Rice was good enough that I'll make another pot of it tonight and try again.
Interesting that you found the rice dry while @mgaretzfound it too moist.
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23 minutes ago, mgaretz said:
Their normal ratio of 1 part rice to 2 parts water (for white rice) came out ok, but a little moist for my taste so I will try less water next time.
I look forward to seeing how you make out and good luck on your move. How much rice did you cook?
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4 hours ago, chromedome said:
Now there's a thing... Indian researchers have successfully created a seedless mango, it appears.
Not like you to miss the date line.
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17 minutes ago, Smithy said:
Interesting that with all the caveats they gave it 4 stars. From what you say, and what that review says, this one doesn't tempt me.
I cannot tell you how disappointed I was. I didn't even think it a good read. But at least I got enough of a sample that I did not want to spend money on it!
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On 4/20/2023 at 5:21 PM, blue_dolphin said:
I borrowed it from the library. I remember that I enjoyed the author's writing but never put it to use. Maybe I should give it another look.
I downloaded a Kindle sample which seems to be a very extensive chunk of the book and have to say from my point of view it is the least friendly cookbook I can ever remember seeing.
This review captures the essence of the book.
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3 hours ago, liuzhou said:
打包 (dǎ bāo, literally, 'pack bag') is a well established tradition in China. Every restaurant from hole-in-the wall shacks to fine restaurants has this service. It is expected. The restaurants supply suitable containers.
I've also noticed that very little food is wasted in domestic kitchens. It is very such seen as a 'sin' to wastefood. Famine is still a living memory. Wasting rice is particularly taboo.
The "doggie bag" is a well established custom in North America also. But it assumes the use of disposable containers. You can either allow the servers to package your leftovers or you can usually ask for the containers and package them yourself.
Cosori Air Fryer Recall - US, Canada, Mexico
in Kitchen Consumer
Posted
Well well well! My granddaughter just found my replacement air fryer on the front porch. No notification that it was arriving. Pure luck that she was looking for something else. Unbelievable.