JoNorvelleWalker

Dinner tonight was prepared with several Canadian herbs and spices with which I had not been familiar. Google helped with some. Could any kind Canadians enlighten me? Dulse: seaweed that tastes like bacon. Contains all trace elements needed by humans. Sounds OK by me. Sweet Fern: resinous bitter plant that is not a fern. Wild Gaspésian Pepper: no clue. Why is wild better than not wild? Labrador Tea: favored by Inuit and First Nations people. Wikipedia questions the toxicity. Formerly added to beer to make beer more intoxicating. Contains ledol used to invoke delirium in shamanistic rituals. Also grayanotoxin, employed by Persians as a chemical weapon against Roman troops. Edit: and as a recreational drug in Nepal and Turkey.

Picture taken before parsley and olive oil. Much olive oil. In seriousness one of my finest dinners in some while. King salmon grilled with Gaspesian salmon rub.

Despite the Veronese green glow, I shall never again refill my Soave glass* with extra virgin olive oil. *who are we kidding, Soave goblet.

Each so lovely. Sad, it looks like they don't get along.

Was this crepe maker manufactured by Krampouz? Mine came with a black plastic pie shaped wedge that fits in a groove around the outside edge. I've never tried to make a crepe in my life. Though I am told there is a first time for everything.

Look in the India cooking forum: https://forums.egullet.org/forum/324-india-cooking-amp-baking/ I hope you find your cooking adventure enjoyable and that you will reach out beyond your comfort foods. The dinner thread has all sorts of cookery, including Indian: https://forums.egullet.org/topic/157787-dinner-2019/ I am fortunate to live in a town in the US with a wide range of cultures and cuisines. Our current mayor (the head of government) is Indian. A former mayor was Chinese. One of my projects is to figure out how to make dosa.

What are you wanting to cook? Regional Indian foods or international? There is a lot of information here, and probably people who can help no matter what your cooking interest.

Spicetrekkers order came as promised. Not that I read French. In my haste to get the package open I shredded the invoice. Too tired tonight to investigate, but it appears there is a lagniappe.

Welcome. Ask here before buying books. How did you find eGullet?

What island?

If I had a grain mill (two of which I could have traded for a root canal) I'd start off with commercial yeast.

Never having been in the cookie biz but having been in business, I feel it is unethical to talk to a competitor without identifying oneself as a possible competitor. Besides, you may then find the competitor even more interested to talk to you. Simply ordering product from your competitors is something else again.

Around here polenta comes in all sorts of different grinds. For my polenta I use white corn meal, as it is said they prefer in Venice. But I am not a cornbread person so carry on.

Amazon says Kindle prices are set by the publishers.

I shan't be doing much chewing for a while. Thankfully mai tai's do not require mastication.

Other than pizza delivery in college* I've never used food delivery service. Last time the deliveryman was holding a gun on the thief who had poached a piece from my pie. And, no, I did not get a discount. *and once long ago steamed clams for an event.

Yes.

Would that I could wait till Prime Day.

I will never again -- unless in pain, drunk, or on pills -- drain a stockpot of pasta into my pan of pasta sauce rather than the sink. I have cleaned up the stove.

Oh dear. I'm more confused, running a fever, in pain, and facing a root canal at high noon. That was the Philly one. Which I thought we were talking about. For the custard recipe I did as Lebovitz said: milk and cream. Everything is better with cream.

Sorry for the confusion. That was the custard ice cream.

Does amazon discount root canals?

No, I made the all cream version: https://forums.egullet.org/topic/158219-using-commercial-stabilizer-in-home-made-ice-cream/?do=findComment&comment=2201493 I hadn't measured my freezer temperature in a while. I checked this evening and it's only getting down to -13C/8.6F. My recollection is it used to be colder.

It was a moment ago...I just bought it.

Update: dinner was mashed potatoes, Bell's chicken gravy is not half bad. Following my mai tai I was almost normal. Whole 'nother meaning to "feeling no pain". Made a mistake. I pushed it. In addition to the mashed potatoes I tried some little green peas. So delicious. Each pea a paroxysm of pain. Waiting for the pills to take effect before I head to bed.