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I recently bought 3kg of Seville Oranges for marmalade and I fell in love with the fragrance as I was preparing them. I was thinking buying more and using just the zest to make a syrup. Has anyone ever tried this? The smell is much stronger than the standard oranges I can buy here in Japan. If a syrup can capture that fragrance and flavor, there's a whole I can do with it. If you have done this, does any of the bitterness transfer to the syrup?

Marmalade with Seville Oranges, 30:70. Very nice flavor. That took four. I made a syrup with just the zests of all but one that was left, and made candied bergamot peel with that for garnish. The juice didn't have a particular flavor, just sourness. It's in a bottle in the fridge. I'll maybe use it as the acid next time I make jam. :)

First up on our 35+ hour journey home.... Same budget airline, same 1 hour flight, same sweet roll stuffed with chocolate paste.

Yeah, I've long since stopped posting those. But hey, for the first time in a while, we have a change of pace. Si Ji Mei brand Wuhan Egg Sheets with Glutinous Rice (that's a mouthful) are being recalled in BC and Alberta for salmonella. https://recalls-rappels.canada.ca/en/alert-recall/si-ji-mei-brand-wuhan-egg-sheets-glutinous-rice-recalled-due-salmonella

Whitetail deer backstrap, mushrooms, butternut squash, potatoes and gravy.

Mais, bien sur!

Not too crazy - just 112 grams, with about 10 grams of truffle. But it's good butter from France!

If there were any leftovers, I'd humbly request that you send them to me via FedEx....

Either that's a shit load of truffle butter or a really small plate!

Sticky pork belly. It’s simmered in shaoxin wine, star anise, ginger slices and soy. Served on a bed of rice with steamed bok choy and topped with fresh chilli, green onions and toasted sesame seeds. Episode #38 in the series “things in a bowl”.

What else but dumpling soup at the start of the year for lunch.

Haha! Then you know exactly how I feel. And yet, we continue! Wait till the grandbaby arrives!! 😍

Kenji’s Pork Chile Verde and pickled onions. Trader Joe’s Spanish rice, cabbage salad and avocado. Margarita too.

I hear you. I am still shuffling and recovering after our week of hosting, cleaning, cooking, cleaning up from cooking... ad infinitum!

Pavlova again, this time with passionfruit crème, raspberries, blackberries, passion fruit curd and backberrry coulis.

Thank you! If you saw me shuffling around the day after, you would be less impressed. 😳😁 Black eyed peas are most commonly eaten in the southern US, the Caribbean, and West Africa. Originally introduced to the Americas by enslaved people. I don’t know how to describe the taste except as earthy and good. Often cooked with smoked pork products. I was naively unaware of their limited use until more recent years!

The most prized wild mushroom in Catalonia is the rovellon (lactarius deliciosus). I snatched up a batch at the market - and while they always look a bit “rotten”, be assured they do taste great … I fried them simply with garlic & parsley as a most welcome mid-day snack. The rest … … went into estofat de vedella (Catalan beef stew) … … served with buttery mashed potatoes (with tiny bit of saffron). The family demolished the whole lot 🥳

House-made made truffle butter.

What a delicious looking meal. I have never had black eyed peas - don't know that I've ever seen them in a grocery store eitiher. While your meals all look amazing, I'm blown away by your stamina!

Scrambled eggs with roasted chile Poblano, sauteed onion and garlic, and feta cheese. Seasonings included cumin, cayenne, and Mexican oregano Used the Tramontina non-stick pans that @rotuts kindly suggested and they worked a treat. Thank you!

@weinoo Nice What is @ 3 o'clock ? An omelette ? pasta dough not yet rolled out and cut ?

Continuing the use of Perigord truffles... Mise for the dish. Linguini with Perigord truffles. Even easier, and certainly quicker, than the risotto above. Sautéed a clove of garlic in olive oil and butter while pasta is cooking, added cooked pasta to the sauté pan with a hunk of the truffle butter and Parmigiano, toss and toss with some pasta water till consistency is correct, top with a bit more Parmigiano, minced parsley and chives, and freshly sliced black truffle.

Thank you! It’s just called fried cabbage, although with the volume I cooked, it pretty much became smothered cabbage. Fried cabbage usually starts with bacon, but with the amount I was doing, I also used sausage since I only had two pounds of bacon. I cooked the sausage in a separate skillet and added in. Cabbage had to be added in batches and after a little chicken stock was added, it needed to be covered, which is more like a smothered dish. Definitely scale downable! 😂 And with a smaller version, less cook time and you can end up with something tender/crisp. I like it with a little heat and a little sweet. An aside. I’ve never made collard greens and didn’t grow up eating them. When I taste them now, sometimes I love them and sometimes not, which shows me it’s not easy to do them right. I wouldn’t want to insult people who know what they’re doing with an attempt. Therefore, I cooked cabbage. I often see big beautiful cabbages around here! Unfortunately, what was available at shopping time were smallish to medium ones, which made it harder for me to decide how many to get.

Moe's breakfast. Grilled top sirloin cap (Picanha) steak with scrambled eggs and toasted sourdough.

Me too. I love cooked cabbage. Added some shredded cabbage to our New Year's Eve extravaganza of steamed broccoli. Cabbages are just SO big! And they can last for half of forever!