johnnyd

With a bottle this old, it's curious that the contents hasn't seemed to age, like turn a gold color.

I spent a few years in Suisse and saw the bottles affixed to pear branches in Spring. I asked about them and everyone said it was a gimmick for tourists, and that the good stuff never has a pear in the bottle. So there's that, but if it tastes good, who am I to say.

Well, to be fair, we are in a 2k' 100yr old condo that had already been reno'd 20 yrs ago, so we were replacing cheap chipboard cabs with solid maple ones; pulled out an electric range on it's last gasp; put in a sink with a faucet that works, then capped the island with a stone slab. Cab guys were chums from my old life as a commercial water/fire damage restorer, so it all came together like old times. Nothing special, just fresh and functional. I'll make something and post soon - it's been a while.

Just finished our reno. New cabinets, new sink, new gas range with powerful hood fans, stamped tin backsplash, new stone island countertop, new range-side laminate countertop. Whole thing took two weeks - bought a new carbon-steel wok to celebrate!

This post demystified szechuan peppercorns in short order. After the ban was lifted I bought a 100g bag and it tasted like dirt so I threw it out. Now that I know how to use them I'm game to get some more. Coincidentally, I learned what 'mala' was just this week. Psyched!

Haresfur: Maine has strict size restrictions for harvestable lobster - 3.25" to 5" carapace to eye socket. Anything smaller stays in the water. Anything larger becomes breeding stock.

Yeah, the trade "deal" with China shut that market right down. China buys Canadian lobsters now.

Today's lobster price...

Blood orange scallop ceviche, avo, tomato, togarashi and chili oil

Thanks man! Juice of three limes, two blood oranges, a shot of Dole pineapple juice, minced garlic, poblano pepper. Probably hit it with togarashi and cilantro sprig for plating.

Blood Orange Scallop Ceviche

I still haven't opened it! I know!! Good to know it's not habanero-level hot though. Our regular rotation features Harissa, Sambal Oelek and a kind of piri-piri I brew myself using fresnos and whiskey.

Every year involves a quest to find something different. My wife clearly won this round with this stuff - Banana sauce. When tomato shipments evaporated in WWII, an enterprising Philipina started tinkering with bananas to find an alternative to catsup. It's still popular apparently. Can't wait to try it!

dcarch - those are great! We've used a SAVEUR recipe (issue #109) for years. A pinch of salt on the shredded russets releases more potato water - after a while we gather it in a kitchen rag and twist-squeeze the hell out of it and let liquid stand so starch sinks to the bottom, discard water, mix starch deposit with an egg and matzo flour - add potato and chopped scallion, then fry in duck or chicken fat at med/high in cast iron. Serve w/ apple sauce spiked w/horseradish. That's-a New Years breakfast!

Yesterday's grilled harissa chicken in some tom yum broth w/noodles, daikon a nd carrot. Mmmm...