Ashen

please tell me there is maple syrup on that squash because that would make it a perfect meal

omg.. I can't stop watching those episodes.. the my drunk chicken episode is my fav so far

when I saw the MC video I thought it was the buttery biscuit base remix . for those that havn't seen it.

using cinnamon in meat sauce/sugo is actually a pretty traditional thing around Venice/veneto. The use of it in Greek meat sauce dishes can arguably be traced back to Venetian control of parts of what is now Greece, when Venice as a city state controled the mediteranian spice trade. My nona would occasionally slip a small stick of cinnamon into her sugo , she was from the venteto about 30 kms from venice. This was more common with meat sauce using game meat though.

this time of year is what I like best. very end of summer into the start of fall. My wife and I went to the St. Jacobs farmers market thursday morn and the mix of produce at this time of year is awesome. There were many varieties of Squash, concord grapes, on the stalk brussel sprouts, new crop apples, pears , plums ,potatoes, sweet corn, onions, parsley root, parsnips,carrots, melons, late season peaches (baby golds) to list just a small portion.

Beautiful dishes dcarch.. I only recently discovered Calamansi/Calamondin while visiting family in florida. I love the flavour, in fact I like sour flavours so much I was eating them like grapes. Question about the shrimp. Did you brine them before cooking?

Some countries have banned the practice but there is a thriving business of treating tuna with carbon monoxide to set the bright colour of the myoglobin. Generally even when it is still considered fresh, tuna can start to turn brownish as it is exposed to oxygen . treated with carbon monoxide it will keep its pink or red colour well past the point that it should be eaten.

I use waterstones. I have a combo 250 /1000 and a 4000. I only need to use them about once a year, regular maintainance with a ceramic stick. I didn't feel like spending on a stone holder system , so came up with this homemade kludge. It is basically a stepstool made out of cedar with drainage holes straddling an old rubbermaid container. I want to pick up a nagura stone for the 4000 king stone , right now I am using the 1000 to help with initial slurry setup but a 4000 nagura would be better and help keep it true.

kiwi fruit and roquefort. I also like it with other blues to varying degrees.

simple breakfast today.. S Cookies (essi) and coffee.. This never fails to remind me of my father, sitting at the dinning room table dipping his biscuits in coffee. corrected of course. I like to imagine that it reminded him of his childhood in italy watching his family doing the same thing.

Google books search often will show more & or different pages than the amazon preview.

I am not sure if he is still involved with the restaurant but I know that Adam Perry Lang set up the beef sourcing and dry aging operation at CarneVino, also at Robert's Steakhouse at the Penthouse Executive Club . Last I heard he was pretty busy with Barbecoa in London, partnered with Jamie Oliver. http://www.adamperrylang.com/restaurants

patrickamory- thankyou for the link. when it calls for tamarind paste , do you know if it is regular tamarind or fish tamarind aka kodampuli?

dcarch- I love those tiny fairy tale eggplant. I havn't seen any this year at the farmers market unfortunately. patrickamory - would you be willing to share the recipe for your Malabar shrimp curry?

now that is a breakfast of champions..

maple bacon cupcakes my wife made this past saturday for a bbq party.. We only learned after the fact that Saturday , also happened to be International Bacon Day.. Recipe is from southern living mag although she changed up a bit and maple syrup candied the bacon.

that is freakin awesome.

I've been waiting for this one! Ashen, why coffee? I've got a friend in her 70s who always has coffee at lunch and I'm mystified by it.I am not sure how interesting my reason is.. I didn't grow up in a household that drank coffee except for breakfast and maybe after meals on special occassions. The reason I drink it when going out is that I work off shifts. Often when we are going out for lunch or supper I havn't been awake for very long and may not have gotten a chance to have a cup yet. secondary to that reason is that I know our standard go to restaurant serves a really good Canadian coffee . ( This is what they call regular bunn drip as opposed to Greek coffee which they also serve )

downtown St. Jacobs will still have Hamel Brooms. the farmers market is actually a few kilometers away, on the edge of northern waterloo my wife and I were at the market last thursday.. I heard on the news tonight that they are definitely rebuilding , and that the open air portion and other buildings will be open for this thursdays market. For those that will be missing the inside vendors , most have stalls at the kitchener farmers market , downtown kitchener. both markets are owned and operated by the same company and have many of the same vendors

That's interesting. There is no purer water than distilled water. I used distilled water and the ice cubes were still cloudy. Ice is always crystal clear. The cloudiness are caused by tiny air bubbles, not so much impurities. dcarch actually there are ultrapure waters used in scientific applications purer than distilled.. google type 1 water or milli Q ... From what I understand there are processes now that produce ultra pure water that even surpasses those standards.

the first harvest of a few trinidad 7pots/pods I have been growing.. hopefully will get enough to make a decent batch of sauce soon..

Lump charchoal grilled shoulder lamb chop with a tomato feta salad.

eating at home, water with a slice of lemon . In fact it is my go to drink at home at any time of day. At dinner beer occasionally and at extended family gatherings there is always wine. When eating out it is usually a toss up between water and coffee with the occasional beer if the resto is licensed to serve

I don't think jacques is too concerned with the knives he uses these days. When you get new ones for just about every show from your sponsors you can do things like this without really caring. http://youtu.be/ORBdSog-ecM?t=13m8s I shuddered when I first saw him cutting that tarte tatin on the plate with that shun .

1+ on the black forest cake Idea. finding a decent recipe might be a challenge though.. I personally would stay away from any that use maraschino cherries or pie filling. Just my opinion but those things should never come near a real black forest cake and run if there is any mention of boxed cake mix. lol