TicTac

Just put it aside or back in the fridge for later use. Case in point, when I made roasted poblano oil in my mortar and pestle , after scraping it out with a spatula (it's that damn good) I did not wash the mortar, but instead put it aside for the next day, to which I squeezed lemon juice into it for the start of a salad dressing.

FINE then!!! Pepper it is! I put that shit on everything!!! 😆

If we are removing black pepper, I will go with Coriander.

Some recent food… into: with: super fresh mullet faux sorrel sauce w roasted poblanos good luck to you folks south of the 49th….we got lots of space up north if you need to flee 😜

Since when? Alligator is delicious and I have known some evil chickens who would come for our ankles and are voracious insect predators that taste superb!

Add a bit of lemon to extend the life. Or make smaller portions and freeze (with EVOO on top to prevent oxidization)

Gluten free bread? Many good options available out there...Not sure what brands are available south of the border, but surely many more than what we have up here in the Great White North! Because you want something that is going to create a fluffy texture and absorb fats/moisture, there are not many alternatives...perhaps GF Panko, but I would stick with GF Bread...

The list was penned by Norm. Not sure if the snarky/rude comment was intended or not, but certainly not necessary.

My bet is carm. onions.

A particularly good batch of gravlax -

Grind the egg shells down into as fine a powder as possible, takes a while for them to release minerals - regardless. Coffee grinds not as much, but the other things I add are banana peels and epson salts - the latter prevents blossom end rot and the former is amazing for most plants. Lastly, if you have stinging nettle near you, pick a bunch, put it in a bucket with water and let it sit for a week in the sun. It will smell like absolute ass, but is one of the best natural fertilizers for tomatoes and most plants. Dilute to 1:10 with water and your plants will thank you.

I appreciate that Neely. Risotto is a dish that while it looks simple, I have cooked it for 30 years and still yet to master (though I get close, sometimes!) - one key I find is adding an extra spoon of liquid towards the end, even though you think you might not need it (as you should be letting the risotto rest for a few minutes before serving and it will absorb liquid during that time) and with this rendition, good quality mozz and parm are added off the heat.

Some recent meals/dishes lobster fried rice with tamale/tobiko sauce baked pasta with meatballs and herbed ricotta pre cook shot of eventually broiled kampachi collars and seared belly deconstructed marg pizza risotto maters from the garden

Amazing. We would get along well! My 11 year old son spent most of our week at the cottage on the end of the dock, caught about a dozen small mouth. Beat his old man, that's for sure!

Gotta get me a vac pack machine at some point....that and a sous vide - cannot believe I still have not fell down that rabbit hole! Have you ever tried slicing thin and drying out to make jerky? Great haul, all caught yourself!?