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Gotten any fun stuff lately?

Kim Shook

By Kim Shook
in Kitchen Consumer

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liuzhou

liuzhou

Posted
Posted (edited)
2 hours ago, Shelby said:

Or filled with caviar

 

 

Ok, yes, I want caviar.

 

great minds ...

I just ordered 10g of Kaluga Queen caviar. The equivalent of $21 USD inc. delivery.

 

caviar.thumb.jpg.0f783e4f064bb7e9e008468b436489b0.jpg

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

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liuzhou

liuzhou

Posted
Posted (edited)

Today's scant delivery brought these Portuguese sardines which I've been looking forward to. However, I guess they're not much fun, really.

 

What amused me was that they came with a "free" gift of a can of Filipino fried sardine escabeche (why?) and a plastic fan advertising a load of stuff they also sell. Nothing I want there, except I always wanted a fishy, plastic fan!

 

251206021__20210810130556.thumb.jpg.9132dc86b38ac14ca6c1f9a33fa17a5d.jpg

 

fan.thumb.jpg.ae3e6b5175f743c1ae25a7b19d67bca5.jpg

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
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The Kitchen Scale Manifesto

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liuzhou

liuzhou

Posted
Posted
7 minutes ago, Duvel said:


As much as I am intrigued by “Coco Mama”, the “unMeat” would frighten me to use the fan in public …

 

Indeed!

https://centurypacific.com.ph/brands/unmeat-2/

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
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  • 2 weeks later...
liuzhou

liuzhou

Posted
Posted

This could be fun. A few days ago, a friend in China sent me some pictures of her daughter. Included for some reason was this.

 

1996676350__20210819135233.thumb.jpg.5252bba8de8d3f5c238508970e47efac.jpg

 

What grabbed my attention was the Nairn's oat biscuits on the left. I was in shock. Scottish oat cakes in China. I know the brand - they are Edinburgh-based.

I leapt onto the main online shopping portal I use and sure enough I found them - out-of-stock! I established that the company do have an office in Shanghai.

This morning, I was in the local over-priced foreign food store in town looking for some Dijon mustard and on the way out passed the biscuit / cookie aisle. Not something I usually pay any attention to. And there in front of me were these.

 

755538903__20210819133616.thumb.jpg.be76775df7b58efd60f12d87d686e9de.jpg

 

425701668__20210819133608.thumb.jpg.37d8e83b385c0ab45b55f61b0ddbf6ac.jpg

 

1869280551__20210819133624.thumb.jpg.faf05519236b100bf6cb102e24cffa43.jpg

 

2010984982__20210819133557.thumb.jpg.871caa68a2a45502cb0b88d781c549cb.jpg

 

They also had the same company's 'oats and syrup biscuits', 'coconut and chia oat biscuits' and 'dark chocolate chip oat biscuits'. I ignored all that nonsense and went straight for a packet of the plain ones. I know it makes sense.

They aren't the best Scottish oatcakes in the world, but better than none. Now I am just waiting for the goats cheese I have ordered to arrive.

P.S. The damn store was out-of-stock on the Dijon mustard.

 

P.P.S. 'Biscuits' here refers, of course, to the British meaning.

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
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liuzhou

liuzhou

Posted
Posted

Wow! 50 grams of curry leaves seems to be a lot; a lifetime supply! Just arrived chez moi this afternoon. I'm going to have fun freezing half and drying the rest. I'll hold a stalk back for some dhal tomorrow.

 

1012923215_curryleaves.thumb.jpg.d6f3f2538f13001c192b12213d17e196.jpg

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
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KennethT

KennethT

Posted
Posted
3 hours ago, liuzhou said:

Wow! 50 grams of curry leaves seems to be a lot; a lifetime supply! Just arrived chez moi this afternoon. I'm going to have fun freezing half and drying the rest. I'll hold a stalk back for some dhal tomorrow.

 

1012923215_curryleaves.thumb.jpg.d6f3f2538f13001c192b12213d17e196.jpg

What do you do with the dried curry leaves?  I've only used them fresh

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liuzhou

liuzhou

Posted
Posted (edited)
17 minutes ago, KennethT said:

What do you do with the dried curry leaves?  I've only used them fresh

 

The same as with any other dried leaf herb. Add them to stews and curries, where they do not require rehydrating first. it is best to use about 1½ times as much as you would use fresh. They can, of course, be rehydrated if you wish. About ten minutes in warmish water is enough.

 

Of course, fresh is best, but there is no way I'm going to get through that lot without some kind of preservation. I don't use them that often.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
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KennethT

KennethT

Posted
Posted
25 minutes ago, liuzhou said:

 

The same as with any other dried leaf herb. Add them to stews and curries, where they do not require rehydrating first. it is best to use about 1½ times as much as you would use fresh. They can, of course, be rehydrated if you wish. About ten minutes in warmish water is enough.

 

Of course, fresh is best, but there is no way I'm going to get through that lot without some kind of preservation. I don't use them that often.

ah! I had originally thought there might have been uses that specifically called for the dried version...  In the past, in the pre-tree days, I used to freeze what I didn't use right away after purchase - I thought they froze well.  I'm curious as to why you would freeze some and dry others.

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liuzhou

liuzhou

Posted
Posted (edited)
32 minutes ago, KennethT said:

I'm curious as to why you would freeze some and dry others.

 

So am I!

 

Just a test, really to see which I prefer. Today is the first time I ever found them here. It's over 25 years since I used them. I did some research, but opinion seems divided.

 

When I was in London I grew them, so only ever used them fresh.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
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Kerry Beal

Kerry Beal

Posted
Posted

 

 

 

 

 

 

 

 

 

IMG_3699.JPG.76845645ec68349180ebddca25b71c44.JPGIMG_3700.JPG.03441ae9cdd6226c97807405d837c8f1.JPG

 

Grabbed a couple of portioners from the restaurant supply - one 2 ounce the other 3. Perfect for spreading tomato sauce on pizza. 

 

65145620031__1C3D3FA5-5282-40CA-B79B-FBBEC4567942.fullsizerender.JPG.a0bef8e18a3a8bf4d246c55a54670656.JPG

 

The two ounce portioner seems to be perfect for this size dough. 

 

 

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Anna N

Anna N

Posted
Posted
37 minutes ago, Kerry Beal said:

The two ounce portioner seems to be perfect for this size dough

I teased her most cruelly about these gadgets.  But they have brought her so much pleasure that I have something to expiate:

A pettiness (With apologies to D.H. Lawrence). 

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Anna Nielsen aka "Anna N"

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liuzhou

liuzhou

Posted
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My caviar turned up (after delay caused by me filling out the order form then failing to send it!). It was accompanied by 'gifts'.  A pack of hot smoked sturgeon, a small tin containing a shell spoon - caviar for the eating with, and a metal key for opening the caviar can. There was also a beautifully illustrated, 36 page booklet containing information, serving suggestions and recipes.

 

144448546_booklet1.thumb.jpg.8efa0984a551b35ea79864a96c64ee4e.jpg

 

1446485839_booklet2.thumb.jpg.e5f8476f41dc60e2cb4a50640653b048.jpg

 

347201435_caviar11024.thumb.jpg.bbd024261dafa249b638c25e107cc183.jpg

 

494042041_caviar21024.thumb.jpg.873460e020a5ce6206e186bbd310dcaf.jpg

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
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The Kitchen Scale Manifesto

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liuzhou

liuzhou

Posted
Posted (edited)

This arrived today. I only bought it for a bit of fun.  A can / drink chiller.

 

I tested it with a warm can of tonic water (35℃ / 95℉ ambient temperature in kitchen). Took a lot longer to chill to a decent temperature than it would by my usual method - chucking the can in a freezer for 15-20 minutes.

 

However, I can see it being useful to keep already cooled cans or other drinks in that cool state as I work at my desk, sipping away. It might also be useful for people in offices with no other cooling devices, but I work from home (a little) and have two freezers.

 

I need my cold beer.

 

1858369331_cooler1.thumb.jpg.7d532f8bb82093d818369e3f97d3ff46.jpg

 

1763731124_cooler2.thumb.jpg.2bc5eb4eded43a1c8da5a936bd1ec500.jpg

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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liuzhou

liuzhou

Posted
Posted (edited)

Today, I took possession of these.

 

2092291307_buttercutter.thumb.jpg.ccd42af0db9879e145424d07715d78a2.jpg

 

Three butter cutters. Now, you may be asking why I have three of the things. Well, I thought I'd take up butter cutting as a fetish, just to see how that works out. Or I bought them online and there was a minimum order of three.

 

Some lucky souls will be getting one each for Christmas.

 

Now I just need some butter! I'm right out and it's too hot to to risk it taking three days or longer to get here.

I think I just failed the butter cutting fetishist's entrance exam!

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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Anna N

Anna N

Posted
Posted
On 9/2/2021 at 5:27 AM, liuzhou said:

I need my cold beer.

I did my very best to convince myself that I needed one of these. It is not happening! :smile:  Shame really. Mind you they are 45+ dollars here even if they are only Canadian dollars. 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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Anna N

Anna N

Posted
Posted
4 hours ago, liuzhou said:

I think I just failed the butter cutting fetishist's entrance exam!

I failed the “Why do I need a butter cutter?“ exam. Time to do some googling before everybody lands on me with answers!

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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liuzhou

liuzhou

Posted
Posted
4 minutes ago, Anna N said:

I did my very best to convince myself that I needed one of these. It is not happening! :smile:  Shame really. Mind you they are 45+ dollars here even if they are only Canadian dollars. 

 

It was the equivalent of $33 CND here, inc delivery.

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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