TicTac

You may have just exceeded your monthly quota of fries @Shelby 😛

But it is used to make stock? When you said you kept it next to your marmite, I was wondering if you spread this on toast as well...lol.

Is this akin to a stock cube in paste form?

Maybe I missed it - negative press around gas ranges!? I would not trade in my gas range (wolf in this iteration) for all the ranges in China!

Nailed it.

Agreed. Ready to cook - perhaps....ready to eat; doubtful! Save it for stock.

My grandfather always told me stories of a buddy of his at hunt camp that would put ketchup in his coffee. Not sure if it was true, or if he was just trying to gross me out - either way, he sure got a kick out of our reactions. Garlic bread with pasta....oy.

I am not scientist (though @Duvel appears to be!) - but this logic does equate. Does ice that is perfectly round and clear make for a tastier drink (because that is what all the cool kids are doing these days!) 😛

We were invited to a restaurant by a client of mine to celebrate a very large project last summer. It was during a lull in COVID and we were under the impression it was outdoors on a patio - not so for a 'large' party of 6. After much grumbling and deliberation we decided to chance it and ate indoors (there were maybe 15-20 other diners many feet away and they had a large overhead door open to the patio). Everything was fine, but have not ventured out since. With a 4 year old who cannot get her vax yet and a 97 year old grandmother, I am just not willing to chance it. We do order in every couple weeks but that to me at least, is fairly low risk given the airborne transitive nature of the beast. COVID anxiety is a real thing though.

Love community gardens. I have seen a few pop up under the electrical tower fields here (do they benefit from the constant buzz/hum!?) as well as a local one behind a church. At one point I thought about joining the local one (our back yard faces North and has tons of trees due to the ravine) - but then I just said fuck it and built a huge garden on my front lawn (plan is to get rid of all the grass eventually - devilish creation!). The neighbors seem to like to pause on their walks and converse while observing it evolve. I simply love being able to share produce (especially seeds!) with interested parties.

Second attempt at a frittata spinach/mushroom/leftover corn/potato filling - bit of aged white cheddar and crushed crunchy leftover taco shells. Great platform for dumping leftovers into; evidently

Great photos - especially those waterfalls (I am a sucker for flowing water!) - unreal, those rock formations behind them!! Thank you again for sharing.

Sounds like we bake similar pita's.....

Beef bourg; topped with fantastic maitake and organic shiitakes; from Costco of all places…! nice burgundy

Thank you for sharing and welcome! Would love to see more photos of the property and gardens. Chocolate is nice and all, but let's have at those tomatoes!!!

I thought one of the 'perks' of condo-living was not having to shovel!?

As usual - looks excellent. Can you share the spices you used in your mutter paneer? Tomatoes? Is there cream as well or cashew paste?

Either that or she un-hinges her jaw like a python!

My 6 year old has Celiac so no gluten in this house, hence why I am forced to go straight cornstarch/rice flour. Produced a great crust though, paired that with some GF Panko crumbs for the schnitzel we had the other day. Quite good.

And then sub out the rest of the flour for rice flour!

ocean trout / Meyer lemon tartar w crisp chicken skin dark meat chicken “schnitzel” / slap yo mamma crispy potatoes / braised romaine

Amazing. A good friend has enjoyed her food and praised it as well. You can see the wok-hay oozing from that dish. Unreal. But with a volcano like that powering things, not surprising!

My Japanese fish guy called me yesterday to tell me they were getting some really nice ocean trout in…so that’s what was for dinner (grilled kampachi collar for good measure). Seared the belly for 36 seconds per side.

Really long (cooking) chopsticks!

Very interesting. I had assumed, like radicchio or endive that each specimen may vary in terms of bitterness, but that chart and the cringe factor kind of scared me away. Perhaps one day if someone else makes it, I will try it out. Not sure it would go over well if I cooked it up for my 8, 6 or 4 year olds...sure would be interesting to see their reaction, though!