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  1. All right, I'll bite... You mentioned that St V's bagels were too 'light and airy', are NY's more akin to what...red bricks?! I mean, Montreal bagels are already at the far end of the 'heavy' bagel spectrum, yet you complain that they are not dense enough?! I cannot admit to having a NY bagel, nor will I ever (having recently gone GF) but I will say that Montreal bagels are close enough to hockey puck density for me!
  2. In the hardest of times it is when you see peoples truest colors bloom and shine. Sounds like you are cut from some good quality cloth and have both your family and those around you in mind and in good hands. Best of luck during these trying circumstances & thank you for sharing with us!
  3. Would love to hear more about your process! Guessing you are salting them in that bowl? Anything else besides onions and chili? What are your next steps and is that oil being used to preserve? I have about 10lbs still on the plants waiting to be picked and am debating what to do with them...
  4. Question to those who forage for mushrooms... When you find mushrooms with little worms in them, what do you do with them? I am wondering, in situations where I find ones with just a few wigglies, whether the worms themselves pose any health danger. I am past the point of caring if I eat a few bugs that have been fried up to crispy golden deliciousness, but am more curious/concerned about any potential health risks.
  5. TicTac


    @KennethT $10 UDS /lb for mangosteen....That's nuts. That is $13/lb CDN, and over 2x what I pay (90 minute flight North of you)!
  6. We too did not enjoy brown rice (and it did not like some of us either)... It is a tough grain to digest (much of it is not digestible, and most of its 'health benefits' are lost in the process). I was told about Haiga by a Chinese friend being touted as the 'best of both world' - it has the flavour of white rice (with a touch of nuttiness) and some health benefits trickling over from its brown cousin. What did you not care for?
  7. What are you going to stuff the eggplant with? I picked up 2 mid-size ones from my local organic farmer and made a riff on a dish I saw on 'Somebody's gotta feed Phil' - middle eastern roasted eggplant, peppers, tomatoes, onion, chili - blended up and cooked down further. But I do like hearing what others do with their eggplants as well! Such a versatile veg!
  8. @rotuts - check out Haiga rice...it has been our new found favourite (and the best of both worlds between healthy and tasty) for a while now... https://www.epicurious.com/expert-advice/japanese-haiga-mai-rice-healthier-alternative-to-brown-rice-and-white-rice-article
  9. Roasted slow. Cooled. Sliced thing. Pan fried. Umami / contrasting sauce. I had this version at an Izakaya recently and they did some fantastic seaweed based sauce...revisiting soon for more tastes and further investigation. I would serve with seared (or grilled) shiitake mushrooms and perhaps a cherry gastrique.
  10. TicTac

    Dinner 2019

    Interesting! I never would have thought of clove, cinnamon or star anise - but I can see why it would work! Great ideas. I also enjoy goat cheese and pickled beets (classic combo, pickled or not) with some baby arugula and roasted pumpkin seeds. The remaining juices also make for a great salad dressing (I have also been known to take a shot glass of the stuff...)!
  11. TicTac

    Dinner 2019

    The latest flavour profile winner in our house for pickled beets is: - Roasted Cumin & Coriander seeds - ground w/ a mortar. - A couple cloves of thinly sliced garlic - Lots of fresh chopped cilantro - A mix of mostly balsamic, some rice wine vinegar, a splash of sherry vinegar - S&P My 2 year old gobbles them down. Would love to hear how others do theirs....
  12. TicTac

    Dinner 2019

    @FauxPas - Curious as to what flavour profile you use for your pickled beets....I have been making them for years and enjoy hearing how others season theirs!
  13. TicTac

    Dinner 2019

    Epic burger! Not sure I could open up wide enough to tackle that bad boy!!!
  14. TicTac

    All the Cheese Rinds

    Some of them - like Manchego, have a wax coating on the outside - so just make sure you shave it off before you cook with it! But yes - I save them all.
  15. There are a number of methods one can use to make a relish with them. My preference is to cook them, caramelize, along with onions garlic and a bit of chili - and blend that up. Makes a fantastic pasta sauce, pizza base, etc etc. In the past I have sliced them fairly thin, salted heavily and put vinegar and pressed them for a few hours. After that simply oregano, chili and olive oil - you can blend that to make a relish. This time around I took the advice of an Italian neighbor and sliced, blanched them in a mix of vinegar and water, and then put them still warm into a dressing of garlic, chili, oregano, red wine vinegar and olive oil. 3:1 oil:vinegar - at least, but to your tastes. Salt and Pepper. They are pretty tasty.
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