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TicTac

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  1. TicTac

    Dinner 2024

    @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. Southern Ontario Though I do love each of our coasts!
  3. 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.
  4. 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!
  5. 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
  6. TicTac

    Lunch 2024

    Looks awesome. Just a quick shout-out to @Shelby - these are what we call "Fries that are not lonely!" 😛
  7. What water/vinegar ratio do you use? How much salt? Do you salt the fish prior? Very cool!
  8. 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
  9. TicTac

    Dinner 2024

    I feel like your fries are sad. They want more friends. Let them have friends! 😛
  10. TicTac

    Dinner 2024

    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
  11. TicTac

    Dinner 2024

    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…
  12. TicTac

    Dinner 2024

    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!
  13. TicTac

    Dinner 2024

    @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
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