TicTac

Sorry to have missed this. I enjoyed a number of interactions with John over the years. May his memory warm the hearts of those he loved and be a blessing forevermore.

Downloading or Offloading, more like it

I have no idea what that is, I had a few bean burritos from Taco Hell perhaps 30 years ago, but I learned my lesson (the white porcelain throne teaches you much!) quickly. If I were to guess, we create a similar experience at home - often taking a crunchy taco shell (guilty pleasure!) filling it with whatever taco night ingredients, then wrapping it in a home made tortilla - usually with a layer of crema / guac in between. Great textural contrast!

They are not only gorgeous to look at, but absolutely delicious, just the right balance of heat and flavor. The other issue one runs into when you let them get fully ripe is rot. And (not in Ken's case) bugs, of course.

Different colors will provide different flavour profiles (I am sure I do not have to tell you that). Also experience is the answer, knowing the chili itself and when it is at its 'fullest' color will allow you to pick it at its peak. They often will go from a bright red to a darker hue and that is when I will pick. If I want to pick them green, I will do so at an early stage and right as it is starting to turn. See what heat level you prefer. Just doing Fish peppers this year, would have done Serrano's as well but could not find my seeds. Love fish peppers though! Highly recommended. Enjoy!

Very kind of you. Those are my Cheat Smoke ribs made on a propane grill (3h top rack at 250 w a log of cherry on the burner) - most people will never tell the difference!

Great meals all - enjoying from the wings…. Various dishes from a number of meals over the last few weeks… broiled kampachi collars, seared belly - tuna tar tar best Tom yum and pad Thai I’ve had in decades - each made to order. Smoked ribs w marmalade glaze the makings of smoked nettle soup another tuna tar tar - home made ponzu marrow a la Fat Duck

As good as I am sure the food is, the tablecloth is the real star of this show! 🤣

Cool rack system!

If I may offer one observation/suggestion based on my experience making gravlax - the salt and sugar exudes a lot of liquid from the fish. Only concern is that the ones on the bottom will soon be swimming (sorry, had to!) - so perhaps consider a single layer or better yet, a rack. I am sure it will be great, regardless!

broiled kampachi collars, seared belly, tuna tar tar w some fat tobiko.

Too many good options out there. Top of the list (or at least my brain): Unpasteurized French Goat Cheese (so many great producers) Vacherin Mont D'Or Tallegio St Agur Blue

Just when you thought you were in the clear....BAM! -10, snow, and 50KM/H Winds! Mother nature is having a laugh.....

Seeds have sprouted and are under the big 300W LED in the tent (turned down to 150). Mostly Tomatoes, some hot peppers and ground cherries. Everything else will be direct sow.

Agreed. Grand Marnier works so well in a souffle. Fig tree - very jealous. Enjoy. Oh, add some walnuts to the fig creation for a bit of awesome texture and the flavours work great together. Anything from Mauviel is top notch, but those are too small for my liking - I much prefer a larger dish and serve everyone individually. Personal preference, I suppose.