TicTac

The usual New Years spread Homemade gravlax & dill caper sauce, smoked trout pate, smoked mackerel pate (trout won), charcuterie, cheeses and some veg for good measure. baked A Camembert with some cranberry chutney choices Of wine or harder stuff for those inclined 😉 all the best in 2023!

Thank you kindly. Not sure of the variety, but my local farmer (local as in, he comes to the market from his place, so local to me!) has some really cool finger like variety of yellow flesh potatoes that worked well for this.

Tis the season - got a few lobsters from out @Senior Sea Kayaker’s neck of the woods but was more adventurous in my prep 😝 chicken fat toasted brioche buns, Meyer lemon aoli, “chips”

...or she just goes back for seconds and thirds and never shows/tells us!! Agreed - when we have fries (even though we bake 'em) I like to see very little white of the plate.

Now *that* is a proper serving of fries!! A girl after my own heart. *attention* @Shelby! 😛

Freeze and thaw. Do not use it enough to warrant the ongoing space on my range! Just be sure to introduce new aromatics and liquid every use or two; as I find freezing degrades some of the freshness.

I have a Chinese master stock that has been evolving for about 5-6 years now. Delicious.

Re: Duck - it must be a location topic, because here in Thornhill (just on the border of the "great" 'GTA') I can find fresh duck at Longos and many other markets. In fact I can get Magret or 'regular ol' King Cole (breasts, legs, whole duck) fresh, consistently. If anyone in ON wants, let me know - we can arrange a care package! @Anna N / @Marlene

This looks awesome. Curious as to what liquid you braise your beef ribs in?

And a hint of cinnamon, a touch of clove - and some smokey ginger/onion in the back for support. Pho is very hit or miss, some places have their stock locked down, others - a watery mess. If you/Kerry are ever in the Richmond Hill area, check out "The Pho Restaurant" - not only is their pho broth excellent, their Bun Bo Hue is even better!

Good for you Darienne! We have not been so adventurous yet with our GF life (and it's been 4+ years). I think the pizza dough experiment scarred me a bit (it was so damn sticky and unworkable!). Would love to see some pics of your bread. And totally agreed on toasted vs not. GF Bread really has to be toasted to be best enjoyed.

Assuming the duck is King Cole? Do you eat the skin on it? I find their duck skin's too tough/chewy (and that's saying something as I love fat!) - I tend to remove it before slicing and freeze/save for soups/stocks/sauces etc.

Might be a cultural thing, but chances are minimal to no prep will be required for our Canadian chicken hearts...must be all the fresh air and snow up north here, our birds hearts are just not bitter! Chuck a pack into your next batch of stock and enjoy. I like mine with horseradish!

Snow day - first chili of the season…this one heavy in the veg with some leftover pork thrown in. Scratch GF cornbread was a hit.

Wonder what the marrow is like on those bones.... Got a hack saw (or better yet, a band)!?

Be nice to sytrofoam. That's more akin to stale puffed rice crackers or shrimp chips. Saltines - more like, thin toasted cardboard with salt. 😛

Good luck maneuvering that down the isles. Typically people just bring a shopping cart, but then again - I know your propensity for putting back a few cold ones! 😛

Maybe your detector needs new batteries?! They certainly are not - Nor are any of their hearts worthy of dissection!

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.