TicTac

@Annie_H - are you pre-cooking your potato base crust? Is it simply sliced taters? White or Yukon? Love the idea. Doing a potato 'risotto' tomorrow with wild shrooms.

Sounds like such an awesome adventure you are on @Senior Sea Kayaker. Love foraging myself. Just getting ready for elm oyster and bolete season here in southern ON. Welcome to the forum!

I would think that if one is willing to pay the costs of what I recall Mac's seeing - it should more than cover a smidgen of real wasabi root. I would also hope that if one appreciates Toro (and orders it!) they would hope for real wasabi as well. Could be wishful thinking - who knows....

That toro sushi roll looks awesome. Too bad they don't splurge on some real wasabi root to accompany that awesome cut.

I let them scale it. I attempted to remove most of the ones I could find, but there are always some small ones usually around the gill areas that sneak in and find their way into my mouth (hate that!). You can keep your steamed fish skin, I prefer mine crispy! 😛

Good catch. I steamed it with skin on, but I like to remove the skin right after steaming (it comes off so easily) prior to placing the ginger and green onion on. The fish monger does not always get all of the scales off and this way I can create a far more enjoyable eating experience. And yes - green onions are alliums, but the green portion is apparently somewhat more tolerable to those who are impacted by alliums. I gave up garlic, I cannot totally give up onions as well....oy. Your steamed halibut looks great. What is in the liquid? Edit - see chicken stock, love that idea - did you steam it in/with the stock? Also, love the punchy flavours of rau ram. Such an improved version of coriander (imo!)

Thank you sir. High praise given your exposure/experience in that genre! I agree, while they do not have the lock on it, I have to give them props for the concept (unless I am missing something, surely our resident food historian @liuzhou can chime in and clarify!). When I was still eating alliums, I would be right there with you. But since I started this FODMAP'ish diet, garlic will beat me up days later - so I will stick to ginger and a bit of green onion 😛

Seabass was so fresh at the market it had the clearest eyes and bright red gills - had to grab some. Certainly the healthiest, arguably the tastiest way to prep fish (the Chinese got this one right!) - steamed & hot flash sauced

You can actually re-steam har gao (along with any steamed dim sum) the next day and it holds up quite nicely.

Thanks for the suggestion - the 2 Kiwi knives arrived and are wicked sharp. Very thin blades, great for veg prep. Certainly not super high quality, so I am curious to see how the edge holds up, but for $10/knife - a bargooon!

Wonderful shots as usual - thank you for taking the time to share! You folks are down there so often, perhaps it's time to pitch a permanent tent!? Oh - and I hate QR code menus. I refuse to get data on my cell phone (gasp - the horror!) and usually get some really odd looks when I have to explain that I still prefer to live in the Flinstone days.

If you want to avoid the butter taste being too strong, sear in a dry pan with salt and then add some fat at the end (the butter possibly burnt in the cooking process and you got a lot of nutty notes from it) to avoid it burning. Chicken fat would be good to keep it neutral but also flavorful (you can go with grapeseed or avocado, but I do not like either of those!)

The prices were not bad, about $6 for a large pack of baby artichokes. They were nice and tight and squeaky, so I bought some! A bit of work for sure, but I love them.

Some recent dishes from dinners - corn/cherry/fresh mozz steamed/grilled Asian marinated chokes locally foraged shrooms Tunato sashimi truth be told I peeled some heirloom tomatoes and not wanting to waste I shaved the skins further…tasted awesome - great texture when some salt pulls a bit of water out first

Someone has a knife fetish Oh, and from a legality perspective, one can carry a pocket knife (in Canada, at least) as long as the blade is not wider than your hand and its clipped on your pocket (visible, not a concealed weapon).

Knife in your handbag? My kinda gal!

Just bought a couple of the Kiwi's (the ones @btbyrd posted above). Love me a good knife!

Will have to check that out then, thank you. Every once in a while a family member will send out a group text and venture to Ikea taking food orders. My usual go-to's are their fish roe paste in a tube, various flavoured pickled herring (I prefer the Dill and Mustard ones) and lingonberry jam. Cloudberry is now on the next list!

Never tried one, but they sound divine! What would you compare them to?

Thank you @liamsaunt for taking the shots of the fish counter - love seeing local fish mongers/butchers. You can see the glisten from the fish's flesh, that's how fresh it looks! You might be right with the state regulations, I have a feeling it is a $ topic in the end. Too bad, as cutting out the middle man would make the fisherman a lot more money and probably save you a chunk too!

Do you ever head down to the boats themselves to buy straight from the fisherman? We did that while staying in Aruba and it was an absolute riot...

Her inner Queen!?

That is when I tend to water. Typically evenings. I have seen the electric toothbrush suggested as well; those whom have utilized that approach also often suggest the tapping method and thus far it seems to be working for me. *knocks on wood* I recall reading somewhere about pruning only whether they are determinate or indeterminate and given the fact that, I have no fucking clue......I rolled the dice and picked some to cage up and let go aux natural; and some I am pruning (I know the cherries and grapes prefer to be pruned and go long and lanky). On another bright note, I have noticed a lot of monarch's lately and am transplanting some milkweed soon!

I have been trying the hand vibration pollination technique this year for my 'maters.... Basically while watering (or just prior), give the plant a little shake/vibrate, near the flowers, to imitate the vibration of a bee. Out of the 15 plants I put in (all from seed) only one has yet to produce any fruit - all flower. Far better than my 2021 batting average. Some of the plants that are ripening slower (I have a large red cherry varietal) I am pruning all suckers and lower leaves to drive more energy to fruit maturation. Seems to be helping.

Do you strain the pickle in the Soave, or just let the chunky veg bits float around, like a garnish? 😁