TicTac

I have noticed the price of beef has gone up substantially over the last 6-10 months - as in, 20-30%+. Interestingly enough (perhaps due to the ease of slaughter/butchering?) chicken has remained fairly flat. Pork has not moved too much either. Just put in a big Cumbrae's order (my local butcher) for 20lbs of chicken legs (they are fantastic about vac packing it into whatever size portions are requested) and about 10lbs of various ground meats. Something comforting about having a freezer full of meat in these 'messed up' (being a good boy and not using my 'French'!) times.

Look what happened to the spider. Proceed with caution.

I take no credit - but I do thank the cow and the farmer! Usually I try to get to my local butchers (who sources within 150KM) as they age their beef for 8 weeks (if you ask) and it is divine (has a funky old cheese element to it) This one was a USDA Prime NY Strip from Pusateri's - I prefer ribeye, but this was good - and the leftovers made for some great steak sandwiches!

a few recent dinners Steak octopus and kampachi collar fried rice greek'ish

Are you using any grow lights? Would love to see your setup. Sadly - I do not have a lot of South facing windows - but I have considered using my little 2x4 grow tent to produce some....food.

@shelby is the hunting's world's Italian nonna who can simply touch the pasta dough and tell if it has enough water/flour. She just slapped the buck on the ass as it was hanging and said, you are going to be one tough fellow, aren't ya!? 😆

Just poured my wife and I a glass and came to enjoy this thread while the oven heats up. I will echo the thanks from all for taking the time to share with us. Cheers!

Some really interesting characters in this doc. Highly enjoyable.

Have you tried putting the duck skin side down in a cold pan and starting from that point to render - only keeping it on medium till the end, then high to crisp?

I detest social media and believe it to be one of the bane's of our society. That being said, every now and then a proverbial diamond from said rough appears. How I did not know about this documentary before, is beyond me (hangs head in shame)! I searched but could not find anything on these boards...so I wanted to share. I am half way though; the cinematography is stunning, characters so enjoyable and ultimately it just takes one away to another world. Enjoy.

Not sure why, but when I see this pic (great shot) - I hear: Cheese: "Quickly, everyone to the center, the crust is upon us!" lol...oh boy, I need a drink.

Save some to drink as well P.S. - thank you as always for taking the time to share @Shelby - especially with everything on your plate, taking us along for the ride - c'est très gentil!

Skilled bird (and so helpful).

foraged 'elm oyster' mushrooms with fresh garden herbs.

there was also a baguette and some wine might have been consumed.

Someone got a room upgrade!!!

Thanks for sharing, Duvel. Interesting combo - Viet/Sushi - dare I say, the sushi offerings looked better than the Viet stuff...!

Grilled squid Thai noodle salad

Us Canucks and our crazy accents, eh!? It's alright, when in doubt, we just apologize our way out of anything

Interesting. Admittedly I do not eat much catfish. Thanks for taking the time to share all of this with us; Mother Nature never ceases to amaze!

One of the tastiest fish out there! Our local Chinese fish market often has these, sometimes fresher than others...

What's all the yellow? Bile? I hate when my fishmonger accidentally nicks it open and that uber-bitter yellow stuff taints a bit of the flesh (typically around the collar, my favourite bit!) Straight to the bin that part goes.

Freezer dive dinner - Asian duck cold rolls

Just to show I am not going crazy....found the video! Great recipe, btw;

I watched a video with a (I believe 1* Michelin) chef from India doing his home made daal recipe. He toasted whole spices at the beginning of the cook, but added the garam masala (which is ground and pre-toasted) towards the end. Finishing touch was ground and sieved fenugreek leaves.