TicTac

@Smithy - My pleasure. Lots of interesting options you can do with grilled scapes. The grilling tones down the raw garlic flavour (as with any cooking of the scapes) and brings out a natural sweetness which is really nice. I have used this paste as a pizza base, a pasta sauce, a sandwich spread, dressings, etc etc. I find with the mortar you get a creamier end result than with the blender - also given the crushing vs. slicing motion, the cells are treated different and turn into a totally unique beast. You may even want to try a small amount in your mortar to see the difference. It is significant. Lastly, re: pickles - if you do them from a raw state they will retain a lot of the raw sharp garlic notes - if you blanch or treat them first, they will not only absorb the flavours better but also not be as harsh.

@Kim ShookThose blackberries are amazing. Re: Scapes - I would suggest grilling them and then use a mortar and pestle to turn into a paste (forget the food processor, diff end result), often with other options (varying between parm, chili, citrus, roasted veg, etc) and olive oil.

You know why they call them HASSLEback potatoes!? Because they are just one massive PITA! No gadget will make me waste further time with them. If I want thick potato chips, I will just use the bloody mandolin (not my blood, I use no cut gloves on that beast!) and cut the entire damn disc off!

I tried eating one, it was pleasant enough with a mild curry flavour and underlying sweet tones. I bet they would be a nice salad garnish. Will save seeds and experiment with them later Sorry to hear that. What was the purported logic behind that genius decision? These ones work well and as they are made from 100% BPA free recycled water bottles. Very thick (I have used a few types) and great drainage. In my eyes, far superior to other alternatives and supporting this type of initiative moves the proverbial needle that much further to try and support our worsening ecosystems.

I’m slowly being converted to ‘container’ gardening as well (no matter if your container is 1 litre or 100!) Part of my goal in working with these fabric pots was to create an organic living soil. Things are coming along nicely and I was psyched to see this sight today… first time in many years my curry leaf is flowering

Think Thai pomello salad but with finger limes - added to salads, salsas, guac...lots of interesting potentials.

After a birthday party for our little ones, I threw together a meal that perhaps even our resident schnitzel master @Duvelmight approve.. chicken schnitzel new potato salad tossed in fresh mayo and Dijon sautéed romain and peas or as my grandmother calls it ‘cocch salad’

Would love to hear more about the prep and spices used on your new favourite squid prep! Looks awesome.

Thank you for sharing this. This is fascinating and unique from what I have experienced (and we have quite a diverse Indian population in the Toronto area). Those rice flour dumplings and the rice flour/coconut concoction are very intriguing flavour vessels...

How this has not been glorified until now....come on people....Potato and stuffed flower pizza......!?!?!? *mic drop* 💓

Lobster season when they sell smaller lobsters - typically 250-400 grams (the sweet spot for the sweet meat!) I could not turn it down when I saw they were $7 a piece! (that's like $5 for you Yanks!)

it’s Canner season! Got these two lively ones for $15. butter/chive - roe/tamale - fried rice.

A steam is much preferred, efficiency aside. Blanch/boil will pull nutrients into the water and out of your veg (surely you do not eat them just for their great taste alone!?). Steam will retain a far higher %. Or we can just be rabbits and eat everything raw.....or not.

This is the best way to do any type of risotto IMO. Not only can you create a flavour base via the stock but you can then add a big boost of flavour by reducing the main component separately and adding it at the end of the cook or off the heat completely. I do this with mushroom risotto as well.

Cool shot. The muted colors on the mountain sides remind me of the Group of Seven....

Beer nuts. A once in a while treat, but oh so good...

pea and manchego sauce, bacon, garden asparagus and snap peas. Parsley, chives - parm.

Hope you brought your hiking boots!

I was unsure if you had a line of Icelandic blood coursing through you.... And how will you know if it's tasty or not if you don't bite the bull ......😜

Thanks for taking us along with you @KennethT! The question is, how brave are you / will you be trying fermented shark!? 😛

Ssssssssssee....it clearly does

😆 You would love Dario, Anna. His passion and love for beef is palpable and he is a true joy to be around. He would convert you - forever and a day; and you will thank him for it as well 😛

I will wade into this one (albeit late to the party). In my eyes there is no comparison to a 8-12 week aged piece of beautifully raised local 'organic' beef - the amount of flavour from the meat alone is unreal. Pork cannot compete with that! Go have a meal at my buddy's Cecchini's place. He will convert you; forever.

Had you seen it in the GTA? If so let me know where, I will go grab us each a bottle!

Northern Catalpa - you got it. Thanks for the reminder. Love the leaves as well, great for mulch!