The other half of that side shows a couple pieces of eel, with
garnish(es) and a fork...

Not a pair of chopsticks? Now you know what side the
bread of the Chinese is buttered.

Interestingly, the writing on the can is mostly in Chinese characters,
except for instructions for the pull-top lid (English and Chinese), the
words Roast Eel with the picture of the eel, small type OLD FISHERMAN
below the picture of the fisherman, and the stickers at either end of
the can giving the Nutrition Facts and the ingredients list which gives
a little more info such as the producer, etc...

The stickers are no doubt mandated by the USDA or
somebody. The rest of it, who knows. Probably the
marketers have figured out that foreign characters
on the can signifies authenticity.

Turns out they also have a yellow peach tree - we
later had a compote that had both colors, mixed.

That sounds pretty, and, I trust, also very tasty... :)

Since she makes her compote out of drops, it was less
pretty than tasty, and the fruit were very soft.

Still sounds rather nice... :)

Well perfumed, not oversweet. Pretty balanced.
Squishy though.

Ehh, my idea was to make life easier for the girl,
who seemed to have enough to do.

True, it was a fairly busy night at the restaurant, too... :)

If it had been a low night, I'd have asked for at least
some of the dishes to have been made natively hot and
possibly with some additional hottener on the side.

That wouldn't happen on a picnic night out... unless it was a week-long one... :) Maybe some visit, we can go back there and you can get yours hotter... ;)

Sure thing.

Always a good thing in my book to make recipes less fussy... :)

If the difference is negligible. My issue with most
semi-homemade things is that they are almost never as good.
This recipe seemed to be an attempt to get sort of Thai
flavors but use less oil. I think the result was not as
good, and the procedure was irritatingly complicated.

That sort of modification doesn't generally sit well with me, either....

What's the point of them?

It wasn't the ordering but the presentation that I
thought would have been better otherwise. As the
table was a long one and the platters unwieldy,
lots of smaller dishes always passed in the same
direction would have facilitated things.

Possibly.

The way it was was fine but not conducive to examining
each dish on its own..

I certainly wouldn't put it past your capabilities... :) That could be
a picnic deal... :)

You're planning picnics for the next forty years,
seems like - or at least beyond my lifespan.

Just getting into the spirit of the thing... ;)

My tendency is to plan a few weeks in advance. The
choice of location might like to be set a bit in
advance to allow people to do their travel and
accommodations at a favorable rate, but what to do,
nah, that's open until much later.

Gored gored I could do, once I figure out how to
make a rancid but not too rancid niter kibbe.

That could be a fun experiment... even just for a visit... ;)

There would be enough range burners for it.

Slow cooked duck leg confit
categories: Canadian, side, main, poultry
servings: 4 or 8

8 duck legs
1 L duck fat (sub oil)
h - rub
100 mL coarse salt
15 mL rosemary leaves
15 mL crushed black pepper
6 bay leaves

Trim excess fat from duck legs and place in a bowl
with rub ingredients. Work rub into skin of duck.
Refrigerate 30 min.

In a large pot, heat the fat for 5 min over medium
heat. Reduce heat to low and add duck legs, making
sure they are completely submerged. Cook 2 hr,
keeping the oil hot but not bubbling. Duck is done
when tender and almost falling off the bone.

Remove the duck and drain and cool on a rack. Duck
may be kept refrigerated, submerged in fat, up to a
week. To serve, warm in a 350F/180C oven for 5 to 10
min. Serve as desired or on a wild rice pancake.

M's note: thisn't a proper confit.

after Terry Multhauf, Rex Rotisserie and Grill,
Vancouver, via Recipes from Granville Island
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Quoting Michael Loo to Nancy Backus on 10-10-18 11:52 <=-

The other half of that side shows a couple pieces of eel, with garnish(es) and a fork...

Not a pair of chopsticks? Now you know what side the
bread of the Chinese is buttered.

Interestingly, the writing on the can is mostly in Chinese characters, except for instructions for the pull-top lid (English and Chinese), the words Roast Eel with the picture of the eel, small type OLD FISHERMAN
below the picture of the fisherman, and the stickers at either end of
the can giving the Nutrition Facts and the ingredients list which gives
a little more info such as the producer, etc...

The stickers are no doubt mandated by the USDA or
somebody. The rest of it, who knows. Probably the
marketers have figured out that foreign characters
on the can signifies authenticity.

I'm sure the stickers are so that the food can be legally sold in the
US... As to the rest, I'd be more likely to think that the can is
designed mostly to be sold to the Asian population here, with a sop to
the round eyes that might be enticed into also buying the product....

Turns out they also have a yellow peach tree - we
later had a compote that had both colors, mixed.

That sounds pretty, and, I trust, also very tasty... :)

Since she makes her compote out of drops, it was less
pretty than tasty, and the fruit were very soft.

Still sounds rather nice... :)

Well perfumed, not oversweet. Pretty balanced.
Squishy though.

Mostly wonderful, then... ;)

Ehh, my idea was to make life easier for the girl,
who seemed to have enough to do.

True, it was a fairly busy night at the restaurant, too... :)

If it had been a low night, I'd have asked for at least
some of the dishes to have been made natively hot and
possibly with some additional hottener on the side.

That wouldn't happen on a picnic night out... unless it was a week-long one... :) Maybe some visit, we can go back there and you can get yours hotter... ;)

Sure thing.

OK, we'll try to keep that in mind... :)

Always a good thing in my book to make recipes less fussy... :)

If the difference is negligible. My issue with most
semi-homemade things is that they are almost never as good.
This recipe seemed to be an attempt to get sort of Thai
flavors but use less oil. I think the result was not as
good, and the procedure was irritatingly complicated.

That sort of modification doesn't generally sit well with me, either....

What's the point of them?

Exactly.

It wasn't the ordering but the presentation that I
thought would have been better otherwise. As the
table was a long one and the platters unwieldy,
lots of smaller dishes always passed in the same
direction would have facilitated things.

Possibly.

The way it was was fine but not conducive to examining
each dish on its own..

I suppose....

Gored gored I could do, once I figure out how to
make a rancid but not too rancid niter kibbe.

That could be a fun experiment... even just for a visit... ;)

There would be enough range burners for it.

Sounds like a good idea then... ;)

ttyl neb

... No need to worry, apparently it's only prices going up, not inflation

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