FauxPas

Wow, these last comments make me wonder: when do you folks think something from the freezer is too old to be cooked? Or is it only based on freezer burn? I admit I have thrown things out that are over a couple of years old, but maybe I am being overly careful? 🙂

I buy pork shoulder steaks just so I can make Filipino Pork Adobo. I trim some of the fat and serve it with rice and steamed veggies, it doesn't have to be too unhealthy. 🙂 I pretty much do mine this way, but only add a bit of brown sugar at the end. https://thewoksoflife.com/pork-adobo/

Well, my short ribs went back into the freezer before they had really even started to thawed. Had to go to grocery store and saw some lovely chuck patties at the grocery store for a song, bought them and husband says he's been hankering for a grill night since weather is so lovely now. So we'll invite some friends and do a burger and beer night. We'll do a toast to Russ, @Smithy! 💕 🍺🍔💕

Ha, I have some beef short ribs in the freezer also. Thanks to you and @Smithyfor the reminder. 🙂 Just went and go them out. They are nice meaty-looking ones but were marked down to half-price. A great deal because they tend to be quite pricey these days. I'll let them thaw in the fridge overnight and cook them for dinner tomorrow. Probably braise in a red wine sauce.

I wonder if oiling your hands a bit might have helped?

Do you watch Top Chef Canada? I see Top Chef (US or Canada or the other international shows) as more than just a cooking competition. It's absolutely about diversity and inclusion and about exploration of food cultures. We're a beautiful mix of things in this country and I love exploring it through food! https://windsorstar.com/news/local-news/cooking-causing-friction-windsor-born-chanthy-yen-on-fire-after-top-chef-canada-win

We had Easter dinner on Friday due to the work schedule of one of our guests, but it worked out well and allowed us to relax and have leftovers for the remainder of the weekend. 🙂 We had a simple salad with mixed greens, tomatoes and Persian cukes (all from local farms or greenhouses) topped with a Spring fave - dressing made with some green garlic I picked up at a nearby farm stand, yum. Turkey breast roast with a stovetop-style dressing with lots of celery, onion and mushrooms, gravy and mashed potatoes. A cranberry sauce I made from frozen cranberries with orange zest/juice and a touch of Grand Marnier. I also made some Saumon en Papillote for stepdaughter who doesn't eat turkey and for anyone who wanted something different. Other veggies were a corn, red pepper and edamame blend, baked sweet potatoes/yams and a lovely batch of honey garlic and brown butter roasted carrots. We had a few bottles of La Frenz Viognier, a really lovely wine from the BC Okanagan (Naramata). I bought a carrot cake for dessert though my first plan was to make a rhubarb pie. I rather wish I'd gone with the pie, but the cake was still very good. I was the only cook so I didn't have much of a chance to take any photos! Happy Easter! ☺️🐰

I have never watched the two shows you mentioned being 'over', except for maybe 2 mins of that Grocery Store horror. 🙂 (I think the Canadian Wall of Chefs is not a bad show, though. ) Do you ever watch Top Chef or Top Chef Canada? I would never put them in the same category as those other shows. There is absolutely no comparison. There's a reason that Top Chef has stuck around for 20 years, it's hardly a novelty show. And Top Chef Canada is usually almost as good, occasionally better. It's been around for 11 seasons. I can appreciate a detailed recipe and cooking instructions at times, but I love seeing how up-and-coming chefs are working with food and all their creativity and how quickly they can pivot.

I think this article in GQ summed up some of my feelings about the first few episodes. Definitely felt disappointed in how little of the country they were showing. And although the more recent episodes have been a bit better, they only touched on the incredible diversity of Toronto. And by the way, why are we calling this season Destination: Canada when it's really Destination: Tiny Bits of Toronto? 😆 I am confused. Top Chef Canada knows how to do this so well. Still hoping for more improvement in this season! Still really enjoying Last Chance Kitchen and Dish with Kish though.

I just "discovered" xanthan gum fairly recently. I used it to emulsify my hot pepper sauces so they were more attractive as gifts and then realized there was no reason to fear it! It's pretty amazing, but you really need a light hand with it, yes? 🙂

I should try adding gin next time I make jam, I have more berries in the freezer. Thanks for mentioning this! 🙂

My dental hygienist was telling me that her husband planted at least 65 tomato plants last year and she was freezing, canning and dehydrating them up until November. She said she BEGGED him to plant less this year, she took a peek and he's started about 60. So I guess that is less, but still.... 🙂

I was curious and looked it up. I found a few different possibilities, here is the Wiki attempt at explanation. The name tuna may come from French roi de Thunes,[1] [king of Tunis], a title used by leaders of vagabonds. But there is also a legend of a real King of Tunis, known for his love to music and party that usually liked to walk around the streets at night playing and singing. That explains why the term roi de Thunes was applied.

Fajitas? (Or maybe help out a poor starving doggie with a few bites?) I think PJ learned how to type. 🙂

I do! There are other variations but this is the one I started from. I don't bother with the onions, I just use a chunky commercial salsa like Pace and I usually up the salsa amount a tiny bit. Sometimes I make a batch and freeze it so that I have it on hand when a craving hits. 🙂 https://www.pressurecookingtoday.com/quick-and-easy-spanish-rice/

Our neighbour dropped off some fresh-caught salmon and we enjoyed it for a couple of dinners and also a couple of lunches as salmon salad sandwiches. A dinner we have quite often, but we still enjoy it. Simple teriyaki-type marinade, with steamed broccoli and carrots and Instant Pot Spanish rice. Crappy photo, but tasty food! I love our generous fisher friends and neighbours!

No, it's the online store! 🙂

I am not a very sophisticated coffee drinker at all. But I do like a latté every now and then and decided to finally get a heated milk frother. I like quite a bit of milk in my coffee and this saves me from having to reheat in the microwave, ha. Also, it's fun. It's the Keurig frother, as I had a store credit there.

It was fun to check out his singing: https://stevesando.bandcamp.com/

Here you go. 🙂 https://www.splendidtable.org/story/2022/11/18/little-green-dress

... and you're sure you don't have any sugar in the "belly of the beast"? 😄😄😄

Just made a small batch of blackberry jam from local wild berries which were picked and frozen last summer. Another low sugar version, added a splash of Campari to this one. I was thinking of some ruby port or gin but had neither on hand.

@Smithy, I'm with @Shelby, I think the almond (oops 😁) pecan crust sounds lovely. 🙂 I love a bit of nutty flavour in crusts, I think it would be nice with the lemon bars.

I used to order from Sandia Seeds when I was living in US as they have a good selection of hot peppers. The Lemon Drop peppers are there for $3.99 USD for 10 seeds or $3.39 if you buy them in an assortment that includes Orange Scotch Bonnets and Chile de Arbol seeds. 🙂 I hope they do germinate well and that you let us know how they grow! 🌱

I've read this over a couple of times but I am at a loss - why would you care about the former if you don't care about the latter two items?