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Possibly next year but maybe more likely to be the year after? It's a Violette de Bordeaux (this one is actually called Little Miss Figgy but I think they are the same thing). Our friend said to give it a few years to get any real production.

In 1969 I spent time living and working in Chinook, and spent time in other towns along the high line, and had the opportunity to learn how to cook venison. If memory serves me, I posted about that experience here. Additionally, over the years I've had occasion to cook ground bison meat which I've always understood should be cooked in a fashion similar to venison. In any case, right or wrong, I've always cooked it low and slow and on the rare side. I was actually taught how to cook venison steaks and meat (nothing ground, though) and developed my bison cooking technique by reading about it and by trial and error. Your comment about "cursing all venison" suggests that venison includes more than just deer meat, and includes elk, antelope, and similar species. Is that correct? In any case, my original post about how to cook ground elk and goat was more directed to getting some recipe ideas rather than just how to cook an elk or goat burger. Somewhere in the dusty corners of my mind there's an echo of blueberry sauce being a nice complement to certain game meat. Suggestions?

Cream of coconut is sweetened coconut puree: (eG-friendly Amazon.com link) Coconut cream is simply coconut puree. I find if I use all cream of coconut the drink is far too sweet. I might try omitting the coconut cream and using just a small amount of cream of coconut, so that pineapple flavor would be more prominent. I'd cut down on the rum too I'd think.

Interesting.

Nice! How long before it will produce figs?

USDA has strict definitions for butter.

that would be my treatment as well if you are wanting the elk flavor to stand out. Keep in mind that elk is quite lean so I'd be careful not to get much past Med-rare or you will be chewing a hockey puck and cursing all venison.

Beautiful!

As I mentioned above : A birthday is coming up . Ill pass up on Pressure , just this time . \and the FlatTop 5 Cup induction price has dropped Bang ! Happy Birthday ! and that broccoli thing is going to earn its keep . Ha Ha .

@JeanneCake get this right now : https://www.amazon.com/exec/obidos/ASIN/B0BXZ72MTM/egulletsociety-20?th=1 the price has dropped ! it has an insert for steaming : when that comes out of the Birthday Box : you say : ' Look at this : you're broccoli will love it !

I'm not sure if this belongs in the "cultured meat" thread or not. It almost sounds like the next layer of abstraction, not this one. But Bill Gates is involved in a venture to produce "butter" that never involves a cow. And how this is butter, not margarine? I cannot say. https://www.cbsnews.com/chicago/news/butter-carbon-bill-gates-batavia-illinois

@liamsaunt details on your corn fricassee? Looks delicious and might be right up my alley!

Oh yes, we are going to find the right home for our new fig tree! Our little yard is getting a bit full so we have to think about where to plant it. He actually gave us the cutting last Fall and then gave us some figs this year to show us what we might expect. Here is the cutting now:

What is the difference between cream of coconut and coconut cream?

@FauxPas what thoughtful gifts . I hope you can plant that rooted cutting.

A fairly new friend gifted us with some figs, all beautifully nestled in among fig leaves. He also gave us a rooted cutting from one of his fig trees, a gift that will indeed keep on giving. 🙂 The same man keeps bees and has given us some delicious honey.

@JeanneCake Id get the 5 cup Induction . there is some room after cooking 2 cups of rice , to add ' mix-ins ' after you fluff up the rice. have a 10 cup fuzzy , and used to use it frequently when taking a ' dish ' to a pot-luck 2 - 3 cups rice , and plenty of mix-ins to make ' Not Fried Rice ' I got the 3 cup induction , as the rice was just for me , MC is no fan , and I love the feel of the bowl that cooks the rice vs a plain fuzzy. its thicker. unless you have a Trust-Fund , or want to go with Pressure . get the 5 cup , dome or flat top , induction . you will love it.

@JoNorvelleWalker Make your flavoured concoction, and add a bit of booze - put in the freezer, before it freezes completely, take a fork and break it all up, do this a few times as it starts to harden. It should be close to what you are looking for.....perhaps!?

牛肉炒粉 (niú ròu chǎo fěn), Beef Fried Rice Noodles.

Chinese fish and chips. Well, not really. The discs on skewers were described on the menu as 土豆片 (tǔ dòu piān) which does translate as 'chips' or 'crisps' but also just means 'potato slices''. They weren't crisp but were soft although a touch undercooked grilled potato slathered in a good chilli sauce. The fish was grilled saury which, for some reason they cut up as if I am a baby. If they'd just left it on the skewer they cooked it on, I would have been happier. But I enjoyed it nonetheless.

I made a batch of Ottolenghi's hummus from the Jerusalem cookbook, and topped it with grilled zucchini, summer squash, eggplant, peppers, and red onions. Plus some added feta, tomatoes, cucumbers, and olives. I also made some flatbread to soak up all the juices and extra hummus. Everyone liked it.

Hehe. It's Massala. Marsala is a fortified wine from Sicily. Never seen that in Chicken Tikka.

I general, I try to avoid plastic as much as possible but unfortunately due to my mobility issues, I am forced to use delivery people, who all use plastic. One of these examples I have kept (actually two of the same). They originally contained wontons in soup, but it wasn't delivered 'in' soup. The plastic containers have two internal sections. The one on the right sits inside the top of the larger one. The soup was in a plastic bag inside the lower chamber and the wontons separately in the top, allowing you to mix them yourself. I use them on those occasions when I need to put two items in the fridge but don't want to mix them. Very useful and saves precious fridge real estate.

... and the contents. Well, three of them. The other 17 are safely in the fridge. These three are sitting on my kitchen counter where they need a couple of days to fully ripen.

Lamb and Chickpea Stew from a Milk Street recipe - diced lamb leg is braised with carrots, chickpeas, spinach, onions, tomato paste, paprika, cumin, cardamom and cinnamon. You also braise a cut off garlic head and squeeze the braised cloves into the stew at the end. Finished with some lemon juice and cilantro and served with some yogurt