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prasantrin

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About prasantrin

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  1. Normal People. I wasn't sure what to expect, but I enjoyed it more than I thought I would even though I'm old.
  2. I am not a fan of practical jokes, but that's hilarious! Maybe you can get Daniel to have some stuffed toads with Kevin Costner's face made. And send one to your former colleague.
  3. In my neck of the woods, we were down to 1 active infection and 13 days of no new infections when some folks from a Hutterite colony decided to go to a neighboring province for a funeral. Now we have 6 active infections, 5 of which are from the Hutterite colony. Even with the increase in infections, maybe 50% or fewer people wear masks when they go out. I wear one sometimes, but sometimes not. My mother has been in hospital since yesterday, and the hospital is not enforcing mask wearing among visitors, patients, or staff. Eta- we actually have 11 active cases, 6 of which are from the Hutterite colony. And most of the rest are truckers or their family members. I guess i must have missed a few announcements.
  4. Mmmmmmmm cinnamon certs were I one of my favorites, along with lime and grape lifesavers. Too bad it is so hard to find them nowadays.
  5. Currently only 1 active case and no new infections for 13 days. Hopefully this lasts long enough for some of the businesses to recoup some losses, and make a bit of a cushion to get them through the next wave.
  6. prasantrin

    Madrid

    If anyone manages to make it to Madrid this summer (maybe not those who are American and who are prohibited from entering the EU for the time being), can you take one for the team and visit the new Costco? There are already a couple in Spain, one near Sevilla and the other also outside Madrid. But new Costcos are often bigger and better. I am imagining jamon iberico in bulk.
  7. My province started opening up ~June 1st to indoor and patio dining, no more than 50% capacity, social distancing in place, servers have to wear masks, etc. I've eaten indoors at restaurants twice since then (including today) and haven't felt unsafe at all. This past week, restaurants were allowed to open to 100% capacity but with all the same restrictions as before, which really means restaurants will still only be open to 50%. I've also been going to the gym several times a week. And my mother goes to mass (they only allow a maximum of 50 people at larger churches, 25 at smaller ones, appropriately distanced from each other, no singing, definitely no handshaking which is great for my mother since she a germaphobe at the best of times, plus you have to make a reservation and you also have to disinfect your pew after mass is finished). But where I live, the entire province only has 1.4 million people and only 15 people are currently infected. In my city of 700,000, there are 7 infected people (possibly up to 11 as they announced 4 more infected people today, but not where they were located). So the curve was flattened relatively quickly here, and despite the recent increase in cases, I think it will stay flat until the predicted second wave. As long as we keep the Americans and Ontarians out, anyway, since at least 5 of the current cases are truckers who traveled through Ontario and/or the US.
  8. My not-ossobuco is even tastier today than it was yesterday. I know that's to be expected, but I didn't realize just how much tastier it would be.
  9. It's actually pretty good even if it's not really ossobuco. Every ossobuco I've ever eaten has been made with beef (remember, I live in the Canadian prairies. We don't get out much here), and I think my version is comparable to the restaurant versions I've had. But now I'm curious about how veal changes the dish. I think that will be an October project for me, and then I'll make risotto milanese, too. May as well try it all! My mashed potatoes are really good, though. I haven't had them in years, and had forgotten how good they could be.
  10. I very very rarely say, "Eh?" I can't even remember the last time I might have said it. But I'm not part of the demographic that uses it most frequently. Re: high rising terminal, I think it's around to stay, at least among women when used as a hedge.
  11. I can't afford veal shanks! I managed to find some, but they were $40/kg but my beef shanks were only $15.38/kg. I only got 4 pieces, and it was 2kg, so veal shanks would have bankrupted me (ironically, given my profession)! I think if this is somewhat successful, I will try again with veal shanks and a better-quality wine. I ended up using the serious eats recipe, although with only a small can of tomatoes and with chicken stock instead of beef. I also realized much too late that my Dutch oven is in storage, and I do not own a brazier, so I had to use a stock pot. It's been simmering for 45 minutes, and despite all the troubles I've been having (I also set off the smoke alarm but luckily was able to get the alarm company to stop the fire department from coming), I'm hoping for the best!
  12. High rising terminal is unfortunately still very common in Canada. I hear it a lot during teleconferences and Teams meetings and it annoys the shit out of me.
  13. I did a little more research and crisp=dry, so I went to my provincial liquor store and asked for a crisp white, preferably from Italy, and something like a Langhe. And I told him I was making ossobuco with it. He suggested a pinot grigio. And I ended up with a bottle described as: "The Gabbiano Pinot Grigio is a sunny straw-yellow color. Floral notes caress the nose, with nuances of pear and honeydew melon. Citrus flavors are evident on the palate delivering complex flavors of green apple, orange and faint lemon. The mouth feel is lively and full in structure created by the excellent harmony of fruit and acid. The wine is light-bodied, with a long finish that reveals hints of citrus and almonds." It has a nice label, but aside from that, is that flavor profile going to ruin my ossobuco? I managed to get some beef shanks today, so tomorrow is to be ossobuco-making day. Seems ok, but what do I know?
  14. I feel the same way sometimes, especially given the quality of most of the produce found in the Canadian prairies.
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