haresfur

Pork tenderloin with fennel and apples (and onion) I was going to sous vide the pork but found this recipe that roasted the tenderloin on top of the fennel and apple and decided to give it a go. Not too bad. They had you keep the root end on the onion to hold it together, but I don't think that works. I went a bit heavy with the rub on the pork, which was seared before roasting. Roasting the fennel tones down the anise flavour. Maybe would make again.

Finally named this drink and had a couple last night so decided to repost Viva Maria! 1.5 oz tequila - recently I've been using bianco but reposado should work 0.5 oz green walnut liqueur - made by a friend so I assume it is equivalent to nocino 2 tsp Benedictine 7 drops Xocolatl Mole bitters I serve over ice but you could stir and strain. A lemon twist wouldn't hurt. First was per spec with silver tequila and my friends homemade green walnut liqueur that I really need to use up. Nice but too sweet. My advice is to make your nocino less sweet if you are planning on mixing with it. Second was with reposado and my nocino. Balance was better but I think the silver tequila works better. A lime twist didn't really work, although it would be in keeping with the Mexican theme. Will have to try a lemon twist sometime. I am overly proud of the name because of the Benedictine, because, well you really should see the movie (incidentally is not as good as I thought as a teenager watching late night French-Canadian tv, which had much more liberal content policies than the English channels). Still worth a watch.

It looks like one of my cucumber plants might survive but I don't have my hopes up. My dill is getting rangy and flowering, so I decided to start fermenting some pickles using over-packaged, over-priced "Qukes." They are marketed as a snack for kids, which I suppose isn't a bad thing. It probably would have been cheaper to buy Polski Ogorkis. Started with a mix of black pepper, allspice berries, and brown mustard seeds along with a grape leaf and 6 small bay leaves. I mixed up a 4% brine including the cucumber weight. About 6 lightly smashed garlic cloves (not shown) And some dill Trimmed the blossom ends of the cukes. Hope I cut enough off to prevent the pickles turning to mush. Turns out they didn't pack into the 1 liter jar so I had to repack them into a 2 L, which was a bit of a mess. and I spooned out some floating spices, Added more brine and topped with a plastic bag full of brine as a weight. It's been hot and humid here so the house is warm so I tucked everything into an evaporative cooler to try and keep the fermentation temperature down. Now I wait.

Looks like you could have bought one for next year, too

I've had worse turkey than the 1 kg boneless breast thing that came in a foil baking tray and I've had worse gravy than the packaged chicken gravy heated in the microwave. Roasted carrots were decent, but the fennel fronds that were in with them were inedible and didn't really flavour the carrots. Mash with roasted garlic and jarred cranberry.

This is such a shame. I friend took me there a few years ago and the baked goods were a level above anything else I have experienced Customers 'heartbroken' after fire closes Sub Rosa Bakery for 'foreseeable future'

My vegetarian sister's tradition is to cook Indian for Christmas. I can get on board with that. Is making paneer difficult?

Beautiful bowl! Nicely filled.

Welp, I'm embarrassed to admit that I totally forgot that I had planted some white onions. No wonder most of the elephant garlic looked weird. Very nice on burgers tonight.

Pavlova is traditional Christmas dessert in Australia and New Zealand

I was actually thinking of starting a topic on how to break down a chicken because I do it quite differently from what's described in Ad Hoc at Home. I remember seeing an Italian cooking show where a housewife did it entirely with kitchen shears. I'm sure everyone has their own preferred method.

I have been keeping that on hand. Have made some decent soup with it and using Adam Liaw's microwave mushroom method. Microwave sliced mushrooms in a bowl and they release moisture leaving the chitin so it doesn't get slimy. Pour it all into the stock, spice to taste, heat.

I think that food would make up for a Blue Bombers loss, not that I keep track of them these days, so thanks for the update.

My theory is unencumbered by actual data but I think you want to have a small excess of acid over the baking soda. Not because of how it acts as leavening, but because a bit of acid usually tastes good while a bit of soda tastes chalky.

Do let us know what you decide