Anna N

Cannot get my head around gritty scallops.

I would have thought otherwise.

Well apparently it’s been out since 2018! I think the press release was misleading.

Thanks. One can only hope that the language of the book itself rises above the level in its promotional material. “The Devil's Dinner is the first authoritative history of chili peppers. There are countless books on cooking with chilies, but no book goes into depth about the biological, gastronomical, and cultural impact this forbidden fruit has had upon people all over the world. The story has been too hot to handle.”

It’s been quite a while and I no longer have the appliance. Perhaps @Shelbycan offer some ideas.

Yes I do know that but the Air Fryer is a unique appliance. Its capacity is limited by its design. .

Yes but it’s an oven. I think we were talking about Air Fryers.

I can only say that the one that I enjoyed for a brief while didn’t strike me as capable of feeding more two very light eaters. It seemed perfect for one order of chicken wings or one order of fries but not much more than that.

Yeah but you could control it with a tissue while most of the rest of us would need a couple of buckets.😋😂

Exactly. How and why are complementary not antagonistic.

Then we must agree to disagree. It keeps conversations lively.

I’ve always thought that nailing the theory as well as the practice is the most efficient way to mastery of most things.

This was the lunch we had planned last week Covid and the need to vaccinate got in the way! From one of our all-time favourite restaurants, Lemongrass. Both of our plates were too similar to necessitate separate photographs. Summer roll, spring roll, rice, crispy duck and dipping sauces. I enjoyed some leftovers for dinner.

I don’t mean to sound flippant but I don’t know any other way to say it. Until it is done to my satisfaction. It depends very much on how hot the broiler is, how close the lettuce is to the heat source, how much char you enjoy…. It’s just lettuce. Try it.

If the past is any indication the cost of producing these books exceeds the selling price. Nathan Myhrvold underwrites much of the cost of developing these amazing books. They are certainly not for everyone but if your aim in life is to master the art of making pizza you will consider the cost well worth it. As I said, your mileage may vary.

Lightly brush it with olive oil. I have not run into the issue of it becoming so limp that it is hard to handle as mentioned by @gfweb. I like mine still crisp but with char.

Grilled romaine is a revelation. Not always an easy sell but I have managed a few converts.

Thanks. Was same price except in Canadian dollars on amazon.ca

Even as I was reading I was wondering how much was tongue-in-cheek. However it sent me off on a wonderful journey down multiple rabbit holes exploring the latest on umami.

I could not resist the urge to Google this phrase! “Based on measurement of umami compounds in champagnes and oysters we suggest that a reason why champagne and oysters are considered good companions may be the presence of free glutamate in champagne, and free glutamate and 5′-nucleotides in oysters.” So for those who are interested in following me down the rabbit hole https://www.nature.com/articles/s41598-020-77107-w Full disclosure – – I don’t like oysters nor champagne.😂

I am not familiar with spirit vinegar, however, Mr. Google seems to think it’s the same as white vinegar. Here ordinary white vinegar is 5% acetic acid and pickling vinegar is 7%. Malt vinegar is available here but it is often labelled Fish and Chip vinegar! It is bottled in very small quantities not terribly suitable for pickling use. When I needed pickled beets and getting fresh ones was going to be a challenge, I would sometimes cheat and use canned (unpickled) beets. They were never quite as good but served the purpose. I hope your fresh ones arrive and meet your expectations.

There’s a funny thing about beets. Although it seems you can can them or jar them, they have a limited shelflife. I bought canned beets from my local variety store and they were almost white having bled while sitting on the shelf I’m assuming. They might’ve been there for a year or century. It was before cans were stamped with Best by dates. So I just wonder if they had lost all their flavour by the time you bought them. It’s just a thought.

I was hoping this was so.

I was avoiding this topic for the same reason that you mention. I have no wish to start World War III. But eventually I felt that I had to listen to this podcast and the big question that leaps out from it is not whether or not MSG causes a bunch of symptoms but whether or not its use is responsible for the consumption of food which is not naturally nutritious, i.e., junk food. And that is a question deserving of further study in my opinion. If it were not for the use of MSG would I really be consuming Funions? Lay’s sour cream and onion potato chips? In other words how much is MSG disrupting our diets in general by making things taste good that are really empty calories?

Thank you so very much.