It's always strange to me when people use terms like "American-ism" in a negative way. All countries and cultures have their food traditions. I've always thought that British beans for breakfast is odd (yet delicious). By the way, couldn't eggs for breakfast be a "British-ism"? A currywurst in Germany doesn't make much sense to me at any time. And a wonderfully simple French omelette with chives and a side salad certainly makes a nice light dinner. I'm sure each of those countries would find certain foods inappropriate at certain times too.

But I agree, there's no shame in eggs for dinner or a currywurst for breakfast...eating what I want when I want is my favorite American-ism! :)

Cherry naan sounds peculiar and unappetizing. How was it?

Agreed! It's the artificial limitation of what's proper that bothers me.

I have loved Cherry naan since a friend introduced it to me in 2002. So great. I love these flavored naans. I don’t eat much naan because I prefer rice.

HOW?
I only know to make scrambled eggs in my muji omelette pan after first whisking the eggs and milk. Then I’ll use a silicon spatula to scramble them on the pan. I don’t use the whisk in the pan. Actually it’s a half-whisk.

I've never heard of it before. Is it eaten with your entree or is it dessert?

I improvise a double boiler with a metal mixing bowl seated snugly over a saucepan. In the saucepan, I place boiling water from an electric kettle to save time, then I take down the gas so its at a simmer before placing the mixing bowl on top. Wait till the mixing bowl is warm--I always use an oven mitt--and then lightly coat the bottom 1/3 of the mixing bowl with butter. Separately, gently mix the eggs (2-3) with a pinch salt and incorporate ~teaspoon of creme fraiche. Add the egg mixture to the warmed mixing bowl. Stir occasionally with a wooden spoon. When eggs show the *first sign* of setting (4-5 minutes) begin to stir the eggs continuously for 2 minutes to 'fight' the setting. Plate and add pepper or parsley or, for added protein, fingernail-sized bits of lox. Serve hot.

To clean, immediately after plating the eggs remove the mixing bowl and fill it to the brim with hot tap water. If you let the mixing bowl remain over the saucepan while you eat, it'll be a pain to clean.

I eat it with the entree. I doubt it’s intended to be dessert.

I love this. Thank you!

A modification of what can be found in Paul Bocuse's Simply Delicious.

https://cimg6.ibsrv.net/gimg/www.fly...b211d5260.jpeg
https://cimg7.ibsrv.net/gimg/www.fly...083211851.jpeg
Brick & Barrel restaurant for dinner. I had a blackened mahi-mahi sandwich with fries and 2 beers: the Show Pigeon and the Jon Boat Coastal Ale (pictured). Mrs BV had mahi tacos and Cabernet and her dad ordered a NY strip and a Tanqueray martini (straight up, dry, twist, glass of ice chips on the side). Happy hour prices: wine $3, martini $7.50. I wouldn’t touch their happy hour beer (domestic draft).

You made me google IBU.

Thanks. I know exactly what it is but have long forgotten about it. Just haven't lived in the part of the world for decades so it's something I have long forgotten about (and the Chinese community where I am is decidedly not Hokkien). Sad to say too is that kueh of any sort can be exceedingly hard to find in Malaysia unless you know where to look. I watched a Martin Yan show about food in Malaysia and learned about Babar Charlie's in Meleka/Malacca but it a trek off the highway.

Lamb lamb and more lamb for the next few days. Earlier in the week I got pork back ribs and dry-rubbed and smoked it with some wood chips I got from Home Depot cheap years ago, with a Luhr-Jensen Li'l Chief smoker a neighbour recently gave to me after finding it in the local scrap metal bin. Not smoked long enough (the fancy grill that would have costed way too much new but I got cheap at a thrift shop smokes at too high a temperature) given the ribs had been brined, they were delicious and tender after cooking in a dutch oven. Wife said it was the first time she didn't even think of BBQ sauce.

Last night was a modified beef straccetti. Instead of sautéing the beef (organic short dated strip loin) that's been cut into strips, I just pan seared them and wilted the arugula in the juice. For the primo, I had spaghetti with basil pesto my wife made last year with all the home-grown basil we had. Needed the calories as I rode 6.6 Km to the local park, swam in the relatively-cold lake for ~500m, and rode back (with a ~100m vertical climb total in the last ~1.6Km).

Found short-dated domestic ground lamb today (~ 750g's worth) so more lamb burgers. Also found 3 racks of short-dated Australian lamb so that's the meal plan for the weekend.

Also made a pizza on Sunday, and first time the dough has been soft and not overworked so it didn't spring back when pulled.


https://cimg6.ibsrv.net/gimg/www.fly...eeaf1a3a52.jpg

Tried it with honey I had extracted from 4 of my bee hives the week before but it wasn't piquanted. Can't say the honey does it for me.

https://cimg6.ibsrv.net/gimg/www.fly...2403762fdf.jpg

Clearly not a hoppy beer fan!

We have a sushi restaurant that we often eat at before concerts at United Center and City Winery, and we were there tonight for the first time in 23 months. And indoors for a concert! Woo hoo!

My wife prepared the 3rd Sunbasket meal last night. Beef with fresh ramen. Came out pretty nicely. It’s nice having some different meal variety. I don’t think I’d pay the full $20+ price for a two person serving, though.

https://cimg0.ibsrv.net/gimg/www.fly...898b075b5.jpeg

Assuming the chinese community you're speaking of is in YVR, I'm guessing it's leaning heavily towards the mainland type. While it might be hard to find, I'm pretty sure there are quite a few over there. Finding good SEA food might be a challenge though.

We've got quite a mix on this side of the mountains. That said, I get a kick out of hearing hokkien/teochew in the supermarkets when the speakers don't think the chinese people around them understand the dialect.

It used to be almost all Cantonese or TaIShan around YVR. I don't think I've heard anything other than those, Mandarin and the odd ShangHai (I'll know Hokkein when hear it, just don't understand it). Yes, SE Asian chinese food is very far and few between around YVR, even worst (non-existent to the point I think I can claim that I may serve the only HaiNan chicken rice in my parts) where I currently am (YYJ)..