TicTac

I like to pan fry 1/4" thick cut in olive oil with a chili pepper or two depending on heat preference. Med-high flipping regularly till a caramelized golden brown and near breaking apart transpires. Towards the end of the cook you can add whatever alliums you prefer to caramelize as well. Now the fun part - you can take it whichever direction you want as far as flavour goes. I have done a number of iterations. KISS is just puree the contents of the pan, along with some acid, be it lemon juice or some vinegar of your choosing. Herbs are also welcome, be it independent or a mix of cilantro, dill, rosemary etc - Is a great pasta sauce base, pizza base, crust dip, salad dressing, and the list goes on! Freezes well too.

@Kerry Beal - as long as they are enclosed together so the ethylene they emit stimulates ripening, you are fine. A bannana peel or apple will help speed things up. Or fried green tomato chutney!

Cloyingly sweet for my tastes. Hope they have the purple variety. Tart and near perfection!

Decent first day o the season pick with my 9 year old. About 8-10lbs in an hour or so. Elm oysters

KISS is the key. Assuming your veggies are of good quality, let them shine. Par cook in a flavourful broth. Save said broth for future cooks. This step can be left out, especially for harder dense veg like carrots and parsnips which reduce nicely. Potatoes however should be par-boiled and tossed around a bit. A far better crust will form. A mix of Rosemary, Thyme, Bay Leaf, peppercorns, garlic and onion is your best starting point. You can make an herb/garlic oil ahead of time or just mix thoroughly. Many approaches to this straight forward 'roast'!

King's look like a good ID for them. Lucky duck. Still looking for the elusive king; should see some slippery jack's pop up in the next 1-2 weeks. Elm Oyster season is about to boom - will head into the woods with my oldest guy on the weekend and report back.

I was not sure if you had the knowledge you sought as I was a bit late to the party. It was years ago that we met the authors, a lovely duo and the book is really nicely done. Happy to help if you need anything further from it.

This one? Happy to help out, if I can...I own about 10 cookbooks, so luck was on your side, in this case.

@Marlene that bird looks fantastic. Good to see you back. Must just about be porcini season out your way?! Still trying to find a king in my area - though we found a good patch of slippery jack's last season (bolete family, at least!).

It might have been their version of. We went back twice and I had two iterations of a chestnut dessert, one puree, one extruded into noodle like shapes. Both equally delicious.

Just call it a SLAP sammy and start your own trend!

Still have fond memories of visiting La Duree in Paris about 20 years back with my grandmother. Their macarons were good - but their chestnut 'noodles' on chestnut cream was far superior!

Great photos as usual. I guess with a setting like that they can choose to charge whatever they fancy...but $22 for pork dumplings....!

Then she would just end up with some drunk bees getting into all sorts of debauchery!

Trip to my local Japanese fish monger for tonight’s dinner - Big eye had this prep in Vancouver years ago and we still love it - bonito soy with chives. ocean trout fried greenies

Not surprising given his desire to be a public figure and adored by many. Sadly, humanity never ceases to disappoint. There is such a lack of empathy for others. Far too much narcissism abound. This Asia tool sounds like a real gem...

I could not help but laugh out loud at this one. 😄 We are having soft corn tacos tonight - Does it still work if its a Thursday!?

It is amazing in tea. Love to combine it with lemon grass. Sometimes mint. It also dries out quite nice and stores long term.

Gorgeous space. Trying to figure out that caged in area...is that where that cat resides on the catio!? 😛

Almost equally comical. If only said customers did some research on the environmental costs (energy use from super processing, bi-product waste, etc) associated with production... I would not touch these things with a 10' pole, but rather in your case, use beans or other binders in lieu.

It always amused me when people tried to convince themselves that this super processed patty 'o crap was somehow healthier than a piece of meat.

Lemon verbena have little teeth - think of a cats tongue - all over the flat of the leaf. Can't imagine that would be fun in the digestive tract!

Never heard of eating lemon verbena. I have grown it many years and solely used it for tea. The leaves are very tough - I would think you would have to strain it first.

I ate there. Broth was good. Nothing amazing. Pretty big dick move if he just dumped the guy after 10 years of dedication.

I will go out on a limb and say - roast said carrot, toast said bun - insert said carrot into said bun and top with whatever tickles your fancy. 😛