TicTac
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Posts posted by TicTac
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I have no idea what that is, I had a few bean burritos from Taco Hell perhaps 30 years ago, but I learned my lesson (the white porcelain throne teaches you much!) quickly.
If I were to guess, we create a similar experience at home - often taking a crunchy taco shell (guilty pleasure!) filling it with whatever taco night ingredients, then wrapping it in a home made tortilla - usually with a layer of crema / guac in between.
Great textural contrast!
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10 hours ago, FauxPas said:
I looked up Fish Peppers, they sound interesting. Caribbean origin and a serrano variety, if what I read is correct.
https://www.incredibleseeds.ca/products/fish-hot-pepper-seeds
As for picking green peppers, I just kept sampling until they started to get nice and hot. In our climate, it's tricky to get fully ripe peppers without a greenhouse, so I only had a few here and there that turned red.
They are not only gorgeous to look at, but absolutely delicious, just the right balance of heat and flavor.
The other issue one runs into when you let them get fully ripe is rot. And (not in Ken's case) bugs, of course.
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9 minutes ago, KennethT said:
For those growing chillies, how does one know when they are ripe and ready to be picked? By feel? Also, if looking to pick them green, how do you know when they're ready since they stay green for quite a while before ripening?
Different colors will provide different flavour profiles (I am sure I do not have to tell you that).
Also experience is the answer, knowing the chili itself and when it is at its 'fullest' color will allow you to pick it at its peak.
They often will go from a bright red to a darker hue and that is when I will pick.
If I want to pick them green, I will do so at an early stage and right as it is starting to turn. See what heat level you prefer.
Just doing Fish peppers this year, would have done Serrano's as well but could not find my seeds. Love fish peppers though! Highly recommended.
Enjoy!
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3 hours ago, YvetteMT said:
@TicTac those ribs look perfect.
Very kind of you.
Those are my Cheat Smoke ribs made on a propane grill (3h top rack at 250 w a log of cherry on the burner) - most people will never tell the difference!
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Great meals all - enjoying from the wings….
Various dishes from a number of meals over the last few weeks…
broiled kampachi collars, seared belly - tuna tar tar
best Tom yum and pad Thai I’ve had in decades - each made to order.
Smoked ribs w marmalade glaze
the makings of smoked nettle soup
another tuna tar tar - home made ponzu
marrow a la Fat Duck
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On 5/13/2025 at 5:18 AM, Duvel said:
Ribeye with garlic & rosemary and a salad made from roasted carrot, onion, mozzarella & fresh herbs …
As good as I am sure the food is, the tablecloth is the real star of this show!
🤣
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14 hours ago, YvetteMT said:
Already looking promising- fish firmed up a great deal. Fingers crossed!
Another 18ish hours for the pellicle and then, smoke.
Cool rack system!
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49 minutes ago, YvetteMT said:
Back here I shared my smoked salmon technique. I've got another batch started today with all of the FTPeck kings, no alaskan fish. With that, I'm trying a dry brine as was suggested in hopes of a firmer fish. Fingers crossed.
I'll give them a shake every few hours. In 6 hours or so, I'll pull them out and set them up on racks in the fridge to dry overnight. Tomorrow, smoke.
If I may offer one observation/suggestion based on my experience making gravlax - the salt and sugar exudes a lot of liquid from the fish. Only concern is that the ones on the bottom will soon be swimming (sorry, had to!) - so perhaps consider a single layer or better yet, a rack.
I am sure it will be great, regardless!
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broiled kampachi collars, seared belly, tuna tar tar w some fat tobiko.
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Too many good options out there.
Top of the list (or at least my brain):
Unpasteurized French Goat Cheese (so many great producers)
Vacherin Mont D'Or
Tallegio
St Agur Blue
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Just when you thought you were in the clear....BAM!
-10, snow, and 50KM/H Winds!
Mother nature is having a laugh.....
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Seeds have sprouted and are under the big 300W LED in the tent (turned down to 150).
Mostly Tomatoes, some hot peppers and ground cherries.
Everything else will be direct sow.
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Agreed. Grand Marnier works so well in a souffle. Fig tree - very jealous. Enjoy. Oh, add some walnuts to the fig creation for a bit of awesome texture and the flavours work great together.
Anything from Mauviel is top notch, but those are too small for my liking - I much prefer a larger dish and serve everyone individually. Personal preference, I suppose.
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Will check out the copper one.
If you can find a larger glass (it has to be thin) souffle dish, grab it! They really produce a great end product.
Curious as to your favourite flavours -
Ours had to be, in no particular order:
- Grand Marnier
- Fig
- Chocolate
- Marzipan
Need to get a new glass souffle dish now!
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@Ann_T - Agreed! Local producers and manufacturers are smartening up and realizing the power of the movement given the current climate to ‘buy Canadian’, and how a little maple leaf can help the effort!
I find myself even asking where proteins are sourced from. Luckily my Japanese fish monger is also disgusted by the current political climate and is solely importing from Japan and EU.
They had some amazing Japanese tuna -
simply dressed with v good olive oil, Meyer lemon and some minced fish pepper and chives. Tobiko.
Not sure if anyone else is a fan - but the spine/blood line from certain fish when fried crisp are a great app to munch on - and dirt cheap!
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The souffle looks on point, perhaps a bit over for my liking ( I prefer my souffle a bit softer! ).
Curious, what vessel did you bake it in? We always used super thin (and sadly, breakable) glass souffle baking 'pots' - wider than yours - and have been on the lookout for a replacement since the last one broke eons ago.
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On 3/10/2025 at 11:28 AM, Shel_B said:
I started with what was handy and have evolved, and am continuing to evolve. You know nothing of the BBQ sauce I used, so to comment that it was "probably about 50% sugar!" was disingenuous and hyperbolic.
Thanks for your sauce suggestion. It's appreciated.
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.
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18 hours ago, Shel_B said:
Once or twice a month I make dinner for a neighbor's children. My neighbor sometimes gets called to work on short notice, so I keep a few items handy to cover these sometimes surprise dinner guests. There is an assortment of frozen veggies and rice in the freezer along with a big package of Costco chicken nuggets. Dinner can be thrown together in just a few minutes. The nuggets are a treat for the girls and I like 'em also.
I'm looking for some recipes or ideas for a kid-friendly sauce for the chicken. I'd like to keep the sugar at zero, or at least very low, and the sauce can be flavorful but not hot. I've been using a very mild, commercial BBQ sauce, but it's time for more variety.
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.
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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!?)
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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! 💌
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19 hours ago, Paul Bacino said:
The Bite
Great blend.
I see no nibbles, but if you took that all in one bite - I commend your unhinged jaw!
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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!
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On 1/21/2025 at 9:21 AM, Smithy said:
Is that in the Cook-off topic somewhere? (I'm not finding it.) Regardless of where it is, do you have a link?
Edited to add: or do you have a general recipe you can share?
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....
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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.... 🫣
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Unexpected Food Gifts
in Food Traditions & Culture
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