Noodles with ginger scallion sauce with broccolini and a fried egg
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Thanks - if you like mashed potatoes and you like lamb chops, there’s not much not to like there!
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Do you think cane vinegar would likely be sold at Indian grocery stores in Canada? I haven’t seen it or tried it before.
Malt vinegar is a decent substitute
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Okay, thank you!
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Your noodz always look #faceplant worthy 
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I absolutely adore smoked duck breast.We still have a Nueske’s smoked duck breast in the freezer from a lil holiday splurge. I’ll have to make a point to have it before we leave for Berlin!
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(Browned?) Butter topping then for everyone, with Parmesan and hot marinara added tableside for those who want.
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I have seen Cane Vinegar in Asian Stores especially ones with a large Pinoy Clientele There is a light one and a dark one. If memory serves me the darker kind is what you want for Goan Cooking (Saregama?).
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Just out of curiosity, I was told that a good Substitute for Toddy Vinegar was Cane Vinegar, and a good Sub for Cane is Malt(as you said).
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Good to know. I have a nice little shop with Filipino ingredients nearby .
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The only pasta I’ve seen that much off for cooking time - Colavita bucatini. Bag says 6 min, and I find it’s only al dente at 12. Really wild quality control. I’ve not strayed from pasta minutes otherwise, except that kraft blue box says 8 min and I usually find 6 enough.
I almost always take the pasta out a minute earlier than the package indicates to finish it in whatever sauce I am making, but learned the hard way to taste the pasta first. These ondini rigate still had a pronounced raw flour taste to them, and were more than al dente. I despise mushy pasta, and you can’t un-cook it once it’s overdone, so I tend to err on the al dentier side of the spectrum… if the noodz need a few minutes longer in the sauce? No harm done.
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Another day, another lamb chop — or a few 
My other favorite lamb chop dish tonight, which I referred to as “egg chops” as a kid. Turns out they are floured and egg-coated, and apparently sometimes crumb-coated. (This I learned because I ended up making them myself as other people went down and out with stress headaches 
.)
Anyway, they were very tasty. Not mom-tasty, but still good-first-time-effort tasty.
I also made truffled mushroom ravioli for mom and sis, because I have been super lazy about making them anything interesting this trip. Must have hit their pasta spot, because the extras I threw in got finished too.
Almost done with this visit (and almost as anxious about leaving as last time). But first they’ll stuff me with the 17 things they “forgot” to feed me… and all of them tomorrow
.
ETA: Tadgola / Ice apples for dessert. Love love love. Have never seen them fresh anywhere else, sadly.
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It’s a gorgeous, almost summery day today with just a tiny hint of a chill – perfect weather to clean the windows and glass doors so the chonkster can leave nose prints all over them again 
As for WFD @casa lingua, it looks like we’ll be taking the Weber for its first spin in 2024 for a Turkish meal: Adana kebabs (from our Turkish grocer’s freezer), baba ghanoush, and grilled zuke planks with feta, chopped pistachios, fresh parsley and sumac, which may just be one of my favorite zuke preps. A preview of many summer meals I look forward to in Berlin
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I have never had frozen mussels. How do they compare to fresh?
They’re not as… fresh. These are also already cooked, so only require a quick reheating.
Dees be dem:
Expectation is everything. Mine was low.
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It occurs to me that I have had them, in Trader Joe’s mixed frozen seafood, which is a terrible idea that should vanish from the earth without a trace.
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These were fine 
My dipping sauces helped us choke them down.
