TicTac

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.

Will check out the copper one. If you can find a larger glass (it has to be thin) souffle dish, grab it! They really produce a great end product. Curious as to your favourite flavours - Ours had to be, in no particular order: - Grand Marnier - Fig - Chocolate - Marzipan Need to get a new glass souffle dish now!

@Ann_T - Agreed! Local producers and manufacturers are smartening up and realizing the power of the movement given the current climate to ‘buy Canadian’, and how a little maple leaf can help the effort! I find myself even asking where proteins are sourced from. Luckily my Japanese fish monger is also disgusted by the current political climate and is solely importing from Japan and EU. They had some amazing Japanese tuna - simply dressed with v good olive oil, Meyer lemon and some minced fish pepper and chives. Tobiko. Not sure if anyone else is a fan - but the spine/blood line from certain fish when fried crisp are a great app to munch on - and dirt cheap!

The souffle looks on point, perhaps a bit over for my liking ( I prefer my souffle a bit softer! ). Curious, what vessel did you bake it in? We always used super thin (and sadly, breakable) glass souffle baking 'pots' - wider than yours - and have been on the lookout for a replacement since the last one broke eons ago.

You are right, I do not know which EXACT BBQ sauce you used, but I do know you used a commercial product (which you announced), and I would dare you to show me the ingredients of said sauce. Top 3 (if not #1) ingredient will be 'Sugars'. So no, my comment was both logical and most likely; accurate.

I am confused, on one hand, you want to avoid any sugar, but on the other - you are currently giving them BBQ sauce (which is probably about 50% sugar!) Your post suggests variety is the driving factor behind the motivation, or is it to avoid current said sugar bomb? Though not diet friendly, I would suggest a combination of 2:1 mayo to yellow mustard, balance with some acid of choice, S&P and chunk up some pickles or capers - dill or cilantro will also work well.

Been looking for a Chamber Vac sealer for a while but they are all so big and clunky - Then this appeared. Surprised I have not seen it on the boards yet - curious if anyone has any experience with it (or who's going to take the plunge!?) https://anovaculinary.com/en-ca/products/anova-precision-chamber-vacuum-sealer?utm_placement=Facebook_Desktop_Feed&meta_aud=new&utm_id=6633334716240_v2_s02&campaign_id=6633334716240&ad_id=6634706825640

Love it. Got my Richter's seed catalogue in the mail last week. It's my favourite....*ahem*.....bathroom reading material. That, and Lee Valley catalogues! 💌