TicTac
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Posts posted by TicTac
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Gardening season is so exciting. And this year it seems as if we are at least 1-2 weeks ahead of schedule (it was 33 here yesterday and feeling like 35 today!) which is ..... great (and a bit scary).
All tomatoes are in ground (I think about 18 plants) as are my mix of Fish peppers and sweet reds - sugar snap peas, bush beans and 4-5 types of spinach have been in ground for weeks now and are rolling along.
Confetti cilantro and tuscan basil are finally sprouting - ton of rain last night, so next few days things should explode.
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Disgusting.
ETA till they start eating from a communal troft!?
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Some meals recently enjoyed…
cod cakes
turned into
(I don’t claim to be able to know how to roll sushi! lol)
the making of cloud cake (yes that’s a big ass merengue)
crossed bbq ribs and lasagna
all the hard work makes you thirsty
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Looking good.
I made the mistake of putting my seedlings under 24h straight light, which unlike another fine plant I have grown in years past, is not required during the vegetative state.
The 6h daily break now has done wonders and they are rebounding nicely. Oddly enough, the genetics I have saved myself seem to have some issues as the leaves are curling upwards, the rest of the strains (newly purchased) seem fine. Maybe too much backstock/inbreeding and needs fresh blood.
Ground cherries after almost 10 days finally sprouted.
@Senior Sea Kayaker what hot peppers are you running? Got some Fish peppers along with my favored serranos to play with this year.
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On 4/30/2024 at 11:20 AM, Ann_T said:Last night's dinner.Grilled Sterling Silver New York Strip with a Vittorio salad.Not a big fan of salads, but have always loved the salad served at Vittorio's an Italian restaurant in Toronto that we use to go to back in the late 70's.
Curious to hear more about this salad!
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Thanks for taking us along. Agreed, the fruit and seafood in Hawaii was top notch. I still recall the unreal (though pricey!) Hayden mangos. It's been 15 years since we were last in Hawaii and we stuck to Kauai (what I call paradise on earth) because I have an aversion to too many people / concrete!
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Honestly, non-competes are bullshit.
A company cannot prevent you from making a living. Plain and simple. Also keep in mind, it would cost them a lot of money to come after you - to what end?
Here in Ontario (Canada) within the last year or two the gov has put an end to them as these clauses are immoral and unjust.
Unless you are in a high profile job with access to industry 'secrets' I would not worry too much about it and just go for it.
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2 hours ago, Senior Sea Kayaker said:
A quick supper, after a busy day, of shakshuka with toasted baguette. I usually have this for breakfast however I wanted something relatively quick and to use up some aging produce. Hit the spot.
Since I was making it I doubled the base for a near future breakfast.
Love this idea. My uncle is actually writing a book on a similar vein, but the concept of 'doubling up' or making a bit extra for future use is such a great, efficient and ecological method to practice.
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1 hour ago, KennethT said:
Got it. So it's like a traditional gravlax but truncated.... hehe.
You got it.
Out in your neck of the woods, years ago there was a place (not sure if it still exists) in NYC called the Caviartaria and besides the namesake, they sold the most amazing varieties of gravlax. My attempts try to emulate their products. Great stuff.
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4 hours ago, KennethT said:
What do you do for the quick cured salmon?
Equal amounts of good quality salt and brown sugar - I eye it out, basically coat the entire fish (don't bother with the skin) and then crack a sh!t load of black pepper (I prefer it coarse). In this case I left it there. Typically I would add some herb (dill, preferably) and possibly a shot of gin or aquavit.
Cover in plastic wrap, put a weight on it and into the fridge. 48-72h ideally. This one was done in 6.
Oh, and get that skin crispy for a chefs treat (or in my case, split amongst 5 because my kids caught a glimpse and know whats good!)
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The seeds have sprouted!
much has also been direct sowed now; snap peas, beans, spinach, snow peas etc
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Like @rotuts, my kids really enjoyed the first course from last weeks birthday tasting menu and who am I to turn down a food request from my mini-me’s….
bit different - quick cured salmon with sweet soy and lemon; seared tuna tartar with smoked soy, tobiko and avocado.
new to me (have had but never made) Japanese salad - Goma-ae
served w sushi rice
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On 4/22/2024 at 11:32 AM, rotuts said:
Your grandmother was correct.
Id trade the VW for an extra potion of that first pic.
Just saying.
looks delicious.
lucky family and friends.
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....
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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
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Dude....just light a match or two afterwards, open a window - hour later - all gone...
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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?
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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!
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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!
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@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!
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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!
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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.
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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!
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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
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On 1/12/2024 at 9:50 PM, JoNorvelleWalker said:
DC?
Distribution Center
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Dinner 2024
in Cooking
Posted
@Paul Bacino - curious to hear what you think of the Dryads Saddle - and how you prepare them.