Don't know if Tefal and T-Fal are actually the same or not. The T-Fal pan I have in front of me has what appears to be a ceramic hybrid coating. The way it wears is totally different than conventional PTFE- rather than scratching or flaking off, it just eventually loses its non-stick quality while looking exactly the same.
Yes, Pork blood curd is quite common in our asian markets.
This is what I found with mine also.
Curdled pork blood aka black pudding is an essential part of a full english breakfast.
I use it to thicken my feijoada.
PS: 99% certain that T-Fal and Tefal are one and the same. They share a website and I get the same result when I type either into my search engine.
I use it to thicken my feijoada.
PS: 99% certain that T-Fal and Tefal are one and the same. They share a website and I get the same result when I type either into my search engine.
I can't wait Sunday is my first trip for genuine Pho and checkout of our Vietnamese community.
Let's make that 100%. Tefal is a French brand, subsidiary of SEB. T-fal had to be used in the US because Tefal sounded too much like teflon and Dupont requested the change.
And according to Tefal's own FAQ: "All non-stick coatings contain PTFE, the abbreviation for polytetrafluorethylene, a plastic polymer. It is a slippery ingredient, made up of molecules of tetra fluoro ethylene that only contain carbon and fluorine. The non-stick coating is not attacked by acid or alkaline bases and remains stable on cooking."
But they also have ceramic and plain stainless steel pans. So Tefal doesn't tell us much, the particular line of products would be more useful.
The only good way to do that is with a tank and I got rid of the tank mainly to save space in the basement 😉 It does save on gas, too! I used to use around 7 therms/person/month in the summer (only water heating) and now only 1 therm. That is about a $7/month savings - it will have to last a long time to pay that back, as the price and installation were at least $700 more than a mid efficiency tank style. 160,000BTU/hr (47kW equivalent) when running...
Excellent, glad to hear it. Like any culture there are good and bad restaurants but luckily we have literally hundreds to choose from. Some of the more local ones are the best.
I seem to do the same thing every time.
Regular broth
Tendon
Omasum or honeycomb
Raw beef
Basil leaf
Mung bean sprout
Fish Sauce
Hoisin
Lime
Chili oil
Success.
I made the clam nectar by simmering a 340 gram bag of frozen clams for about 15 minutes. Chilled the mixture and then blended it for about 10 seconds. Ran it through a sieve and added water to total 40 oz of nectar.
48 oz can Tomato Juice 1.36 l
10 oz of Clam Nectar 300 ml
2 oz of Lemon Juice 60 ml
3 tbs Sucrella 45 ml dry measure
1 tbs Hot Sauce 15 ml dry measure
1 tbs Worcestershire 15 ml dry measure
1 tbs Seasoned Salt 15 ml dry measure
Total 61 oz. or 1.8 l
Cost
$2.30
Clamato
$3.50 - $4.00
I made the clam nectar by simmering a 340 gram bag of frozen clams for about 15 minutes. Chilled the mixture and then blended it for about 10 seconds. Ran it through a sieve and added water to total 40 oz of nectar.
48 oz can Tomato Juice 1.36 l
10 oz of Clam Nectar 300 ml
2 oz of Lemon Juice 60 ml
3 tbs Sucrella 45 ml dry measure
1 tbs Hot Sauce 15 ml dry measure
1 tbs Worcestershire 15 ml dry measure
1 tbs Seasoned Salt 15 ml dry measure
Total 61 oz. or 1.8 l
Cost
$2.30
Clamato
$3.50 - $4.00
One country, two different worlds. My skin is at near mid-summer colour from the awesome weather we've been having and I walk into the market today to discover - Fiddleheads. They are from the east coast.
That looks very interesting!
After googling around, why have I never seen these is Europe?
Is it just a "God's country" thing?
Yup they are just coming on here now. I know some patches in Cape Breton which won't be ready until near the end of this month, but that's like a 5 hour drive.
They are truly a treat. They are second only to tomatoes on my favourite list, but they are pricey. It's just hard to fathom that I can buy Pork loin roast for as little as $2 a pound yet I have to pay $10 a pound for a vegetable.
Also, you must heed the warnings about the preparation or your next 3 days are not going to fun. Tonight, after the mandatory boiling to reduce the toxins, I quick fried them with some pre-cooked cured pork belly crumble. OMG, I was in heaven. If I'm still alive in the morning, I know I boiled them enough, unlike last time.
I've seen Fiddleheads up on the Appalachian Trail about 30 miles from where I live. I've never picked any.
Fiddleheads (Ostrich Fern) are widely available here in woodlands and parks but you're not supposed to pick them so my conscience gets the best of my even though my wallet is screaming blue murder. They have to shipped a few thousand kilometers so along with my wallet, I tend to shy away from more than a couple times a year.