TicTac

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  1. Boiled mushrooms? Steamed mushrooms? I don't get it.
  2. So far this season we have foraged for - (Sustain-ably harvested) Ramps Wild Celery Garlic Mustard Morel Mushrooms Spruce Needle Tips Lettuces and Arugula are starting to produce from a self started perspective.
  3. Red wine suggestions needed

    I am a fan of Williams Selyem Pinot's with seared tuna (assuming some accompanying flavours and not just a high quality piece of seared tuna - solo). It has also worked in some scenarios with a full flavored ceviche (similar to a mango salad....sort of), but ultimately I would prefer a white for that pairing. A fruity Pinot might fit your bill.
  4. Sounds like a very similar experience, Barry. I am contemplating contacting the manufacturer as I cannot say I am impressed by the pan, given the glorious reviews by Cooks Illustrated (perhaps some 'pans' exchanged hands to ascertain said marketing....).
  5. Dinner 2017 (Part 4)

    In the midst of preparing: 6 Week Aged Cumbrae's Ribeye (thank you to those whom put me onto the multiple flip method - truly superior results!) Baked Yukon gold w Truffle Butter Fresh ASSpergas (as my dad used to call them) Enjoyed with a bottle of 2010 Williams Selyem Precious Mountain Sante!
  6. Olive oil??? Is that not far too low a smoke point?
  7. While I appreciate the concern about my sourcing/cost of said oil, with that aside, I was simply curious what others who own a Matfer have successfully used.
  8. Thanks for getting back so quick, Jo. I would like to keep it under $100 USD - would those fall under that category or are there others that might now be preferable with said budget? Cheers
  9. So what fat/oil do you suggest?
  10. Ok so *finally* I have found a darling individual willing to bring back a bottle of Agricole for me. He will be in Vegas and San Diego next week and was wondering what 1 bottle you knowledgeable folk would suggest as the 'best' Agricole which is somewhat available. Many thanks in advance. Very excited....!
  11. I actually have had issues with my Matfer and seasoning. I did about 12 coats of flax oil, looked great when done - but after cooking a steak and a quick rinse with hot water and a brush of a cloth, some of it chipped away. Quite annoying.
  12. Dinner 2017 (Part 4)

    I have made my own as well but in a pinch theirs is a great substitute. If you go to their sales office you can get breasts even cheaper (I have a half dozen frozen). You're right, they can certainly be stretched. A great recent rendition is smoked duck breast pasta with ramps and asparagus in a light cream sauce.
  13. Dinner 2017 (Part 4)

    Guessing King Cole? Old client of mine - they do some excellent stuff. Try their Duck Confit legs, if you have not already.
  14. I have an iphone 3, Anna, could we perhaps put our antiques together and offer local museums a traveling exhibit?!
  15. Dinner 2017 (Part 4)

    I would pay to eat this dish!