TicTac

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! 💌

Great blend. I see no nibbles, but if you took that all in one bite - I commend your unhinged jaw!

Toss them in a sieve and shake it for a good hour or so - hopefully you get rid of all the evil dirt and its cousin, grit!

Check out this recipe: http://recipespy.blogspot.com/2013/03/cheesecake-factory-famous-meatloaf_15.html My mom also adds quite a bit of cheddar cheese to the recipe. She does not follow it exact, but this is close enough....

Thanks again Ken. The setting of your final lodgings was absolutely spectacular. I picture myself in that jungle as I look out the window unto -25 degree snow laden forests.... 🫣

The 'Cheesesteak factory' meatloaf recipe is pretty solid. Mom has been making it for years, always a crowd fav.

I didn’t - I made my own (as most contain garlic…!). Consisted of…. fresh turmeric ginger green tops of scallions fish peppers lemongrass Cilantro stem paste toasted cumin also kefir lime leaves made an appearance. probably not authentic - but certainly delicious!

Hamachi collar and white shrimp Thai curry. Sometimes you make something that even you think tastes pretty awesome.

That jungle shot calls me - I would be looking for the closest path to the nearest waterfall and go veg out there for a few hours. Jungles and Waterfalls are my jam! Looks like an awesome adventure. Looking forward to the Scuba shots!

If you love salt, highly recommend getting some Celtic Sea Salt. Not only is it extremely high in various minerals etc but it has a far more subtle and pleasant taste than most other salts I have tried. Not cheap, but worth it.

Great photos and thanks for taking the time to take us along for the ride... I think I would have fallen in love with that tree as well - whimsically magical! Sadly I would never survive that part of the world with the abundance of Garlic seemingly everywhere!

Adding to the traditional new years spreads, our smorgasbord - highlights include the smoked trout spread, smokey potato soup w crispy smoked turkey and cabbage and an epic double cured gravlax - Double cure really firmed up and intensified the super fresh salmon - money shot:

Just put it aside or back in the fridge for later use. Case in point, when I made roasted poblano oil in my mortar and pestle , after scraping it out with a spatula (it's that damn good) I did not wash the mortar, but instead put it aside for the next day, to which I squeezed lemon juice into it for the start of a salad dressing.

FINE then!!! Pepper it is! I put that shit on everything!!! 😆

If we are removing black pepper, I will go with Coriander.

Some recent food… into: with: super fresh mullet faux sorrel sauce w roasted poblanos good luck to you folks south of the 49th….we got lots of space up north if you need to flee 😜

Since when? Alligator is delicious and I have known some evil chickens who would come for our ankles and are voracious insect predators that taste superb!

Add a bit of lemon to extend the life. Or make smaller portions and freeze (with EVOO on top to prevent oxidization)

Gluten free bread? Many good options available out there...Not sure what brands are available south of the border, but surely many more than what we have up here in the Great White North! Because you want something that is going to create a fluffy texture and absorb fats/moisture, there are not many alternatives...perhaps GF Panko, but I would stick with GF Bread...

The list was penned by Norm. Not sure if the snarky/rude comment was intended or not, but certainly not necessary.

My bet is carm. onions.

A particularly good batch of gravlax -