Funny pic…it’s a reflection of the flan. For some reason, the silver in the rest of the spoon looks dark grey rather than shiny. I’ve noticed that previously where the silver is dark rather than light.
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Daughter 3’s lunch. I needed to use some tomatoes so I roasted them with onion and garlic to make soup, and she asked if I could make her a grilled cheese sandwich to go with it.
The only thing notable is that this is homemade gluten free sandwich bread. This is the 3rd loaf I’ve made and each time I’m getting a bit better rise out of it, although it’s still not as tall as regular gluten-containing commercial sliced sandwich bread.
It’s about half the cost of Canyon’s GF bread, on an amount basis(*), plus she likes it better.
The sandwich was cojack with Badia’s Complete seasoning, black pepper, and very thinly sliced Vidalia onion.
(*) I got 22 fairly thin slices and it’s a 28 ounce loaf (yes it’s pretty dense), whereas Canyon is $8 for a pretty small, 15 ounce loaf.
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Leftover catfish + leftover pilaf + asparagus + snap peas + egg + vadouvan + sesame oil = fried rice for lunch.
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This was my first sit-down lunch at a restaurant since returning from my tainted European food crawl!
The captioned, incredibly delicious wok-hay stir-fry dishes at " Wei’s Kitchen, First Markham Place ", served ’ piping hot ’ should minimize the chance of follow up food poisoning?! Ha! 
I ordered the following:
- " Stir-Fry Sliced beef with Black bean sauce with fresh, rice-noodle Ho-Fun " ( Amazing ‘wok’ stir fry skill! The smokiness and aroma from the process was mesmerizing! The savory, with a touch-of-sweetness, sauce well balanced and well seasoned. The beef was tender and nicely marinated. The use of ‘fresh’ Ho-Fun over reconstituted dry noodles made a lot of difference to the overall texture and enjoyment. IMO, the end product, one of the best renditions in town! )
- " Stirred fry house cured salted pork with garlic stems and preserved Chinese mustard greens " ( Wow!! What a taste bomb!! Not conventional but Nuclear! The slightly charred and caramelized sliced pork is so addictively good! Amazing broad-spectrum taste profile! A winner in my book! )
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That bread looks wonderful! I am venturing into gluten free starches; not because of the gluten, but because of the wheat carb complex. Can you recommend your recipe?
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I’m kind of a neophyte, but I started with the basic King Arthur bread flour, gluten free (but big note, this one has wheat starch in it but they say is certified gluten free). In two of the 4 KA “GF” flour blends that we buy, the “bread flour” and the “pizza dough flour”, both have the wheat starch as a major ingredients So if you want to move away from wheat carbs, this may not be helpful.
I’ve been slowly going down on the hydration level (their reco is extremely wet, like 130+ %) and also adding some additional GF flours that are more rice-based. My main problem is that I’ve moved more than 1 needle at a time - played with different flours and water levels both at the same time, and also with rising times. So I’m being a bad scientist.
If you’re wanting to move away from wheat/carb entirely, and I am also interested in this, there are a bunch of really interesting recipes that @Shellybean and @Saregama have linked from time to time that I’ve bookmarked, hoping to try some time. Rice flour breads, leftover rice “tortillas”, others. Here’s one of the threads. where they talk about those and give links to YT vid/recipes.
I’ve also just gotten some teff flour (also non-wheat and gluten free) from a local Indian shop and am hoping to getting around to trying to make Injera in the next week. And there’s some chatter on the internets that has reached my daughter (and downhill, me) that using older forms of wheat (see https://www.breadbeckers.com/) might be beneficial. But I have not done any vetting on them yet and they might be full of crap, but my daughter wants me to check it out.
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My PIC was able to skip out of his boring conference early yesterday & was starving, so we went back to Torvehallerne. A fish stand with an incredible array of seafood salads, ceviche & tartare had a few different combo plates to choose from, and we picked the 3 fish plate : salmon tartare with green apple & mint, North Sea shrimp salad lightly dressed with mayo, and octopus with olives and sun-dried tomatoes – a really great combination of flavors.
The salmon tartare was probably the weakest, even though I thought the addition of green apple & mint were a great idea – it just needed more seasoning. As I like to say about Danish cuisine: mild food for a mild people 
Because we are gluttons, we also shared a couple of smørrebrøds - I got the shrimp salad again, my PIC the chicken salad with bacon sculpture.
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Thank you! I’ve been told that certain ‘wheat’ products for example, wheat dextrin in prebiotics, etc. are okay on a wheat free diet. I don’t believe it. I’m curious as to what % of wheat and wheat family are actually labeled ‘wheat free’ in the GF nomenclature. I suppose wheat dextrin is better than psyllium for some people and better than tree bark fiber. I am working on this crazy low-fermentable regimen. 
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Brunch.
French toast made with my sister’s homemade tsureki, bacon, blueberries, table syrup and some leftover egg.
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So crisp! Both the bacon and the pic 
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No Fuzzies here 
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This Sunday’s omelet had my new favorite mushrooms, maitaki/hen of the woods, asparagus, havarti, and ramen.
Despite the breakage, I managed to get a good fold.
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Maitake are truly wonderful. So flavorful, so much umami 
Homemade ham&egg McMuffin with a crispy hash brown. They haven’t had any “2 can dine for?” in ages, so I said fk it
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Lunch of champions: 3 “Kinderkugeln” aka smaller scoops of ice cream from the best ice cream parlor in Berlin.
Café noir aka 70% Valrhona chocolate, sherry & espresso, marzipan poppy seed, and vegan crunchy peanut. Can’t complain 
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