Manitoulin test kitchen

[Anna N]

I agree with you on the lentils. I never could understand why people like them as much as they do.

I agree with you on the lentils. I never could understand why people like them as much as they do.

Glad I am not entirely alone on my lentil hatred. I want to like them but I think I must simply accept that I don't and that I am not too likely to change my mind.

[ElsieD]

I just got my copy of The Banh Mi Handbook today and have been looking at the recipe for the buns. I plan on making them but first need to get some vitamin C. I look forward to hearing your report on what they are like.

[Kerry Beal]

 

Lunch today at work - grilled cheese.  A classic - of course with ketchup.

 

 

 

[Kerry Beal]

 

 

My Banh mi - mayo, chicken, fried onions, cucumber, pickled ginger, spicy carrots, pickled pear, hoisin and sriracha.  A sandwich that bites back just a little.  

[ElsieD]

DSCN2990.jpg

 

Lunch today at work - grilled cheese.  A classic - of course with ketchup.

In my little world, ketchup is a must with four things - scrambled eggs, home fries, tourtière and Mac and cheese. they aren't the same with out it. Oh, and sometimes a smidge with meat loaf.

[Anna N]

I just got my copy of The Banh Mi Handbook today and have been looking at the recipe for the buns. I plan on making them but first need to get some vitamin C. I look forward to hearing your report on what they are like.

Won't happen until we can get VWG. Health food store wonders why anyone would want gluten in this gluten-fee world.

[Porthos]

... and sometimes a smidge with meat loaf.

Making meatloaf tonight. It WILL be topped with ketchup. Heinz to be exact. I don't really do ketchup in general but meatloaf requires it.

[Anna N]

DSCN2991.jpg

 

DSCN2993.jpg

 

My Banh mi - mayo, chicken, fried onions, cucumber, pickled ginger, spicy carrots, pickled pear, hoisin and sriracha.  A sandwich that bites back just a little.

Kerry was too nice. She should have told you that the bun was yucky! Too dense by far. My first attempt and I remind myself daily this is a test kitchen. She is a damned good sport about it all.

[rotuts]

A Bit OT:  meatloaf, any kind requires bacon.  as much as you can over layer on the loaf.

 

think your Siding on the House : each layer is 50 % under the previous one.

 

just saying.

[Anna N]

In my little world, ketchup is a must with four things - scrambled eggs, home fries, tourtière and Mac and cheese. they aren't the same with out it. Oh, and sometimes a smidge with meat loaf.

Ketchup on toast and very rarely ketchup and mayonnaise combined on a burger. But if ketchup disappeared I doubt I would mourn its passing. HP sauce is another matter entirely.

[Beth Wilson]

Won't happen until we can get VWG. Health food store wonders why anyone would want gluten in this gluten-fee world.

 

Try Foodland in Mindemoya.  I once sent DH for some Bob's Mill Gluten Free Flour mix for making pancakes for the Inlaws who were coming to visit.  I had seen it at Foodland once, but all he got was Bob's Mill Gluten Wheat Flour.  I learned to make more specific grocery lists after that :-)   It was a couple of years back so no guarantees they still stock it.

[Kerry Beal]

Actually just texted the hubby - got him to look in the drawer at home where I knew it was hiding - added to the pile that Anna's son is bringing up on Saturday when he comes to stay at Freer Point.

[Kerry Beal]

 

Too lazy to turn on the lights before taking the picture of the cheese biscuits I made to take to work this morning.   Used tikidoc's cream scone recipe as the base.  

 

 

Semolina bread, chicken and pickles pears with a slather of mayo.  Breakfast doesn't get any better than this!

[Anna N]

Good morning. Breakfast this morning was last night's leftover chicken plus some braunschweiger on a hollowed out roll with some pickled pears.

If I ever stop shivering I intend to make some walnut raisin bread today. I can't believe I am sitting with a blanket around me in July!

[suzilightning]

 

If I ever stop shivering I intend to make some walnut raisin bread today. I can't believe I am sitting with a blanket around me in July!

 

It's the return of the polar vortex...

I so look forward to this thread every year.

[Anna N]

It's the return of the polar vortex...

I so look forward to this thread every year.

I'm finally warm but my muscles ache from shivering so much! Damn these polar vortices. Thanks for your support about our shenanigans. When all is silent we wonder if we have become boring.

I did finally manage to mix together the dough for the walnut raisin bread. It's a Delia Smith recipe which can easily be found on line. I found the amount of fruit and nuts to be almost more than the dough could take and I did in fact cut back a little.

While it bakes I am munching on a cheese biscuit that Kerry left me this morning.

[Porthos]

When all is silent we wonder if we have become boring.

 

Never worry about being boring - the postings that you and Kerry put up are far from that. I look forward to your trip each year. I get more of a sense of community from this annual thread than any other postings on eGullet. And each year I learn something new.

 

ETA: If I could I would send you some of the early summer heat we are having in southern California.

Edited July 11, 2014 by Porthos (log)

[Shelby]

Never boring!  I am pouring over old zucchini threads here for some new ideas (I have a bazillion of them already--zukes, not ideas) and while I do that, I eagerly await new posts on this thread 

Edited July 11, 2014 by Shelby (log)

[AnneN]

Never boring! I love this thread each year!

[Darienne]

Ditto the above three threads!

[Anna N]

Thank you to all of you for your support!

Suspect that the walnut raisin bread is a failure. It feels more like a bowling ball than a loaf of bread. I know my yeast is good as it is brand-new. The dough passed the finger poke test to suggest that it was fully proofed. Yet from the beginning I had my doubts. It may turn out to be tolerable. One cannot expect a light, airy loaf with all that fruit in it I suppose. Will have to wait and see when it cools.

[Shelby]

Well, it looks pretty!  You could always make a bread pudding out of it......

[Smithy]

Perhaps it isn't intended to be a light, airy loaf, but rather a good, dense chewy bread instead? At least, that can be your claim. ;-) It sounds like the perfect accompaniment to some good cheese, spread atop like cream cheese or eaten on the side.

This was the perfect opening for me to add my voice the chorus that says, "keep on posting!" You two have my rapt attention, and it's clear I'm not alone. Blog on!

[Katie Meadow]

I wish I could come for a visit! I love this thread. How you get so much baking, cooking, shopping, eating out and working at the hospital done on a daily basis amazes me. It's time for you to invent a cocktail called The Manitoulin, to celebrate the fact that cocktail hour must be very long in the late daylight hours. That way we can all follow along in spirit and in spirits.

[Anna N]

Well, it looks pretty!  You could always make a bread pudding out of it......

Might end up doing that but bread puddings are Kerry's forte so might have to hand it over!