TicTac

30+ years of eating the buggers and no bitter ones yet. Pretty sure mother nature had no intention of having her flying friends hearts fried - at any point 😛 I have had them grilled; from a raw state ( @ many Japanese izakaya joints ) but believe they are best treated braised/boiled first, and then grilled - similar to octopus.

Not having experience with duck hearts, I can only imagine chicken hearts are similar - I have never 'cleaned' (besides a wash in cold water a few times) chicken hearts prior to cooking. Granted 90% of the time they just go into chicken stock and get the crap simmered out of them, they are delicious, no trace of any bitter taste or stringy'ness. Seems like a waste of time to me!

Credit to you for turning me onto Rice Bran oil many years ago. It has been our go-to for frying (though hard to find as of late...) for a while. Lower temp cooking, I will use Olive Oil. Also experimenting with Avocado oil for higher temp frying, but I do not like the taste it leaves.

I'll send you some fish, you send us some smiles in that fancy new tie dye shirt of yours! Or slap some wasabi on you and take a bite!?

I am no marine biologist but I believe it is in the same family as rainbow trout; this is just the ocean faring cousin. Very creamy/smooth mouth feel; fairly mild and truly delicious. One of our favourites. And at $33/kg a relative bargain compared to say tuna (all sushi quality) at about $55/kg. ($CDN).

I’ve posted similar dinners before, but the fat marbling on a few of the cuts of yesterdays super fresh ocean trout sushi/sashimi was pretty special…

Wish I did - would save us a lot of money! lol The brand is 'Aiden's' - local company - https://aidansglutenfree.com/ Really nice product.

Really nice gluten free baguette - soaked in great fresh Italian evoo - pecorino, havarti, mortadella

tacos Al pastor hot sauce, chipotle crema runt taco of the litter; if they are not kept moist they dry out fast and get brittle pre-cooking. Still tasted darn good.

How on earth did I miss this thread until now!? Beautiful photos as usual, @BonVivant. I was going to guess a wild form of Oregano as well when seeing the first pic. I grow a Greek variety that flowers exactly like that. Very pungent.

Wish I had a driving factor to build a pizza oven. Sadly, having to switch to gluten free years back, our home made pizzas are no longer (I tried many times to work that sticky glob of a mess they call dough, not happening). So now I have shifted gears and am planning on building a Argentinian style wood grill, with adjustable height grill and a side section to burn wood/create embers to transfer.

Couple meals…. ” ain’t gone nothing on me Mickey D’s fillet o fish” was requested by the youngins, and who am I to disappoint?! gratuitous bite shot - Scharr makes a pretty darn decent gluten free ciabatta bun - not a bad crumb at all. True Sunday gravy - this version with pork ribs and pork/beef/pecorino polpette buried under all that unctuous sauce.

Pickle flavoured vodka!? Now I have seen it all! Those teal are perfectly pink inside....taste similar to quail?

Munster does not do much for me. Admittedly I have not had Pont l'Eveque. Not sure I have seen it here in Toronto...

Awesome! Add to your shopping list, if you like strong, soft cheeses - Taleggio. Oh, and the king of soft stink - Reblochon.

Love the ingenuity of those who are cold! Thank you - once again - for taking the time and making the effort in sharing all this fun stuff with us. My grandfather used to hunt ducks and moose. One of my few regrets in life is never being able to have gone hunting with him.

Hunting time blog! A most enjoyable journey to join along again with - indeed. I can only guess that is your plate, Shelby - given the exorbitant volume of fries! 😛

Often it prompts further discussion, regardless; it is certainly not a bad interview tactic. If I am hiring for a revenue generating role (which was mentioned above) and they tell me that a title is more important (responsibility, etc) then chances are they are not the right fit.

All great choices. And I agree, higher aged statements can really impact that MSRP. Sometimes however you will run into really great deals to be found - recently picked up a 21 Glenfarclas for about $200 CDN from Alberta. Heard great things about Benromach - never tried. The Edradour is also elusive as it is not seemingly available here in Ontario. Enjoy, they should last you a couple months, at least

Whenever I interview people, one question I like to ask them is "what's more important to you, a title or making more money" (more often than not, revenue generating roles). 99% of the time, if the person says title - they are not the right fit. At the end of the day, if someone is caught up in job titles, they are more concerned about their ego than they are in helping the company succeed. In your vertical, you could come up with something totally creative and unconventional; which is what I would most likely do.

Worth noting; that either you showed some extreme self restraint or the distillery's had meager offerings with older age statements

Always enjoyable to tag along for the ride

I detest social media platforms in most; if not all forms. Twitter (or twatter, as I have fondly dubbed it) is at the top of the list, right beside instasham. I have however said for years, an EG chat would be pretty cool. Even a egullet discord server.....

Everyone was happy because you were practicing advanced voodoo for beginners...... dare they say a thing against that meal, in fear of a counter curse or you pulling out their sock puppet look-alike and start jabbing needles in every orifice! 😆

Heard great things about Benromach - have yet to try them. I do like the region though. Currently open are a 15 year old Glenfarclas and Glenallachie.