TicTac
-
Posts
2,206 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by TicTac
-
-
Did a short tasting menu for my birthday celebrations for some family and friends - my grandmother taught me a great lesson on her birthdays of giving to others vs expecting things - so this is a small way I give love back and channel her spirit.
king salmon belly seared with lemon and garden sorrel - tuna with smoked soy sauce, baby chives and tobiko.
crispy smoked sweetbreads with lemon juice - simple but amazing!
8 week dry aged local ribeye with truffle mash and a mushroom sauce (only element of the night I wasn’t thrilled with was the sauce, not punchy enough for my tastes; but I’m my toughest critic)
dairy
cloud cake and cookie cake - only thing I didn’t create
a worthy bottle was killed
-
7
-
1
-
9
-
-
Dude....just light a match or two afterwards, open a window - hour later - all gone...
-
1
-
-
2 hours ago, Senior Sea Kayaker said:
A retro recipe that will be recognized by anyone who has lived in Quebec or have French Canadian roots.
Pate Chinois.
I added to the rather bland standard recipe by using a beef/pork/mushroom/onion base with a good gravy and topped it with roasted garlic, aged cheddar and chive mash.
Served with a green salad.
Any diff between this and sheppards pie?
-
19 hours ago, Paul Bacino said:
Easter Weekend!!
Morels
Yellow Foot
Stuffed shells
Foraged morels....?
And as awesome as the food looks - that pan is calling me.
Can you share more about it? Looks wicked!
-
1
-
-
Unless this is some belated April Fools joke, I fail to see how Vogue identified a market that would be interested in reading about a .000000000000000000000001% of the population who might choose to eat that (as some have so aptly described) cardboard wannabe cracker throughout the year.
If anyone was in such an unfortunate circumstance whereby they had no choice but to sustain life from matzah....I would hope they have cases of Restoralax handy!
-
2
-
-
@Shelby - Echo'ing what others have already shared; it's a really shitty situation when something we take for granted (like our teeth/mouth) goes awry; especially for us folk who live to eat (not the other way around - mongrels!)
My mom has gone through the same thing, she has Sjogrens so that contributes to it, but I know how upsetting and frustrating it can be when major mouth issues occur.
Enjoy as much as you can pre-surgery, have a good plan (which clearly you are crafting) for what to eat post-op and then start to look forward to what you missed out most during said recovery.
I would say make as many soups as you can and freeze them, variety is amazing and the form will not impact the traditional enjoyment (vs. say, putting a steak into a blender....!)
Hang in there!
-
2
-
1
-
-
1 hour ago, chromedome said:
It may well be that they develop more sweetness in favorable climates (you're in BC, IIRC?).
Southern Ontario
Though I do love each of our coasts!
-
1
-
-
19 hours ago, chromedome said:
My father grew that in his garden for a while. The fruit taste like spinach, rather than strawberries, but that's fine... they're still a pretty cool salad garnish.
One thing to be aware of, whether you consider it a positive or a negative, is that it will self-seed and come back year after year. It's only modestly invasive in our climate, but it's worth knowing.Well that's a bummer! The blurb on their website says they taste sweet and almost mullberry like. If it tastes like spinach, only thing it will be good for is a gag joke! LOL
I believe this is in the wild spinach family, so from what I gather, super healthy - if it spreads, so be it!
Thanks for the heads up though.
-
Got my seed order from Incredible Seed Co out in NS - lovely owners to work with.
They have such a great and unique selection, could not help to grab a 'strawberry spinach' cross - Yes - berries, growing on a spinach plant!
Less than 2 weeks away from when I start my Pepper seeds
2 weeks after, tomatoes - then 3 weeks before planting, cukes - rest I will direct sow. (spinaches, lettuces, bush beans, snap peas, clatonia, and a few others).
It's spring and this -10 nonsense can piss off already!
-
1
-
-
On 1/13/2024 at 11:17 AM, blue_dolphin said:
I've got a lot of limes falling off my tree and am planning to try this dupe of Roses lime marmalade. I may have to do the chopping in stages but that should be fine. A few years ago, I made and very much enjoyed David Lebovitz's pink grapefruit marmalade and I should make another batch this year. There's a farmer at my local farmers market who grows Seville-type oranges and will bring them to market on request. Haven't been up to going to the market lately but I'll try to hit him up next week.
Later in the season, I'll go up to the Ojai farmers market some Sunday AM for some of the more speciality citrus varieties.
I know you've got this sorted out, or nearly so, but I'm curious about your comment that no matter what temp you use, it doesn't set. I always use David Lebovitz's guidelines of 218ºF/103ºC and haven't failed to get a good set. What's the top temp you've targeted?
I had it at a full roiling boil at some point(s) - I am assuming as hot as it can get...it was as high as my meat thermometer goes!
I think the issue was either not enough sugar, or I packed the seeds too dense in the cheese cloth and they did not sit in it long enough.
No science to jam making in my world....shit's a crap shoot each time! LOL
-
1
-
1
-
-
On 1/12/2024 at 9:50 PM, JoNorvelleWalker said:
DC?
Distribution Center
-
1
-
-
5 hours ago, OlyveOyl said:
Crab rolls and fries. The balance of the jumbo lump crab was made into a salad and piled into TJ’s French brioche top sliced buns. Buns were griddled with a little butter to brown the sides, a small layer of shredded lettuce was added, followed by the crab salad mixture. Mc Cain fries and a dipping sauce of mayo/seafood cocktail on the side. Delicious!
Looks awesome.
Just a quick shout-out to @Shelby - these are what we call "Fries that are not lonely!"
😛
-
2
-
6
-
-
7 hours ago, Baron d'Apcher said:
Preserving the harbinger of the cusp of late winter and spring. Pickled Long Island Sound herring courtesy Fresh Fish Crew.
What water/vinegar ratio do you use? How much salt? Do you salt the fish prior?
Very cool!
-
Been a 49'ers fan since the Montana/Young days - so glad to see them in it!
Just a good excuse to eat shitty (for you, not taste) food once a year....
- Loaded nachos
- Double baked potatoe skins
- Baked mozerella sticks
- Buffalo chicken wing dip
- Guac
Some raw veg in an attempt to balance
Oh, and I am making Pain Killers
-
6
-
-
-
Great tune & welcome!
-
2
-
-
Some really great looking meals…love this threat as a source of inspiration.
My 8 year old cooked dinner with me today and his extra special ingredient for the cabbage…pickles! Worked out, actually 😂
duck fat seared gnocchi, duck, sweet and sour cabbage/carrot/celery
-
14
-
3
-
-
While most Japanese recipes suggest you grill or broil collars; I think the ultimate prep is braising. The resulting collage and fat coupled with a reduced liquid makes for the perfect sauce to go with rice.
kampachi, tuna, and seared lions mane…
-
9
-
3
-
-
3 hours ago, rotuts said:
unusual technique. very clever .
Id bet very tasty.
is that on an outdoor BBQ
an indoor oven w a drip pan at the bottom ?
Ill be keeping that in mind.
Thank you.
Indeed, I cycle through a variety of veg at the bottom. This time it was steamed carrots/potatoes (otherwise they do not crisp up well enough) and some fennel.
It is just a large rack that I place over a pyrex then into the oven it goes.
The veg certainly benefit from the drippings. I then deglaze the pyrex and use the liquid as a stock booster.
This method works great with all types of chicken (especially whole), beef, pork - you name it!
-
2
-
2
-
-
@Ann_T - looks fantastic, cod is amazing and you are lucky to be on the coast with access to such fresh options!
I love keeping things simple and efficient. In this case, the wings are giving their goodness to the veg below…and cleanup is super easy.
and a slaw with a green goddess’esque dressing
-
11
-
3
-
-
Well, it did not fully set.
It is extremely viscous which is an improvement over the last batch, but it still moves around in the jar.
Oh well, it tastes fantastic! 10 year old son who helped me make it (his first time doing so, Gramps I am sure is beaming watching down with pride) gave his full approval.
And the jar with a splash of rum smells divine!
A side note, interestingly enough there is a small Persian grocery store that took over a local convenience store (in a very residential area) which was pretty cool, stopped in for the first time and started chatting with one of the owners. He is in the fruit/veg import business and uses the store as a first stop or even a DC for some of his clients, trying to bring in as much unique (and preferably organic) stuff as possible. He had cases of seville's. Huge stunning quince. And I bought what I thought were lemons, but when I got home to use one, found it was a 'sweet lime' - something new for me! Great little spot. Might have to bring him a jar of the marmalade...
-
3
-
-
I used cane sugar for this batch.
@FrogPrincesse - I can only imagine, living in CA with the access to amazing fresh citrus, the various preserves you concoct! I can still picture the farmers markets in San Fran years back and the abundance of unreal fruit.
I have been known to travel to destinations solely for food (and often tropical/amazing fruit) 😆
-
1
-
-
Welp, I just checked (my wife laughed that I woke up so early to check on my jam!) and the damn stuff still seems to move around in the jar. It's thicker than previous batches for sure, but still in a fluid state...
Ugh! The experiment continues, I guess!
Read somewhere that the set can take 24-48h, so hopefully I am surprised later today/tomorrow....not holding my breath though!
-
If you ever get bored or want a change in careers, I think Jam Consultant might be your new calling! You and @Kerry Beal should hook up to form a sweet tooth's dream team!
9 Jars have been poured, I splashed 2 of them with a tad of booze. One some Four Square rum (a rarity here in Canada, the stuff is unreal!) and one with a local port finished whisky.
I guess the results will be seen tomorrow!
Good night & I am sure I will be dreaming about swimming in vats of marmalade.
-
2
-
Dinner 2024
in Cooking
Posted
Appreciate that. As fresh and awesome as the king salmon was, the star was the tuna, IMO. I highly recommend seeping some bonito in a good quality soy (you can also add things like sliced garlic or chives, which I used in this case) and then strain and apply. Great flavor. I think the VW might net you a few extra portions....