TicTac

If it's the variety of mushrooms - then perhaps they are Slippery Jacks's (just picked a bunch - delish!) Or - more likely; the caramelizing of them with sugars, etc.

Been making fried green tomato jam and chutney lately. Our tomato crop sucked this year, no idea why - needs new soil, me thinks. Oddly enough the one spot that has a ton of sand underneath, the Cherry tomato is about 8' long (i just let it go this year due to frustration!) and still fruiting. Oh, and hot sauce - bumper crop for hot peppers. Very strange times indeed. I blame COVID (why not, everyone else is!)

George Brown has some excellent culinary programs. Perhaps one day when I retire I will try my hand at cheese making. I seem to recall some members years ago posting their journals of cheese making journeys and they produced some amazing varieties!

Hopefully everybody’s foraging season has been bountiful. Up here in southern Ontario thanks to the autumn rains we have had an unreal season for mushrooms… finally found Boletes! and did you know there were female boletes too?! LOL

You sure you don't want to just join me on the QC team!? 😛

Welcome to the forum. If you ever need any local 'QC testers' for your cheeses, there are a number of us locals who I am sure would be willing to be your guinea pigs 😛

Perhaps try a different knife? Sometimes a bread knife will slice easier through coated items and ones with skin on.

I suppose you could do it after - but mostly it is used to remove the gunk left over from manufacturing, prior to seasoning.

Cooking on a wok that has not been properly cleaned from manufacturing greases/coatings is not a wise move. The salt/potatoe skin method mentioned above was instructed to me when I purchase my carbon steel pans from Matfer Bourgeat. You could see the grime coming off of the steel onto the mixture. From there, it's up to you if you want to start cooking on it. Certainly you will not see the desired results you might expect form a wok - but that depends on how much time you want to invest in properly seasoning it. I have seem many Chinese chefs swear about an initial seasoning process - however with access to 5,000,000,000+ BTU burners, they just roast it openly on the flame - metal turns all shades of black/blue/red and it's done.

Save the sandpaper for your wood projects - no use here. Wash down well. I did potato skins, lots of salt and fried that for a while to remove the baked on crap leftover from the factory. Super high heat, tiniest amount of flax oil on a cloth - rub, heat up, cool down - repeat that about 10x or so.

Great photos as usual. $34 for a pizza, lobster or no lobster....Oy!

Fish Rib cap? AKA the collar? Curious to hear more about that sauce.

One of your more creative plating's of late. Awesome! Edit - we are still getting lots of cherry tomatoes here in Ontario, as well as hot peppers finishing up. Re-seeded lettuce also doing it's thing nicely. Tons of ground cherries this year!

Perhaps it's the name that just throws you off. Call it Roasted Heirloom Tomato risotto finished with fresh grated cheese if it helps sell it to yourself 😛 As mentioned earlier, artichoke risotto works really well, especially if you make a puree and add it at the end. Same goes for asparagus. And if you want to splurge, you can never go wrong with white truffles and young pecorino.

Risotto is one thing I can say that I know quite well. When I was 12 my uncle and I even entered a local risotto competition and beat out one of the city's top chefs! I seem to recall it was artichoke risotto. Hilarity aside. Wild mushroom risotto is classic, preferably porcini's. The key, IMO - is your liquid. Taking the time to make an intense mushroom stock will pay off big time. Also I will saute some mushrooms, add butter, wine, mushroom stock - and reduce. Add that towards the end of cooking for a flavour boost. If you want to branch out, lately a big hit at my place is 'deconstructed pizza' risotto - basically take garden tomatoes, make a sauce - strain - there's your liquid. Add basil and Parm/Mozz at the end of cooking. Enjoy. So many more iterations. The key though, is your liquid!

Lighter coloured is organic Scottish salmon belly. I seared those for about 20 seconds per side. Goes to show how deep an orange the trout is!

When your Japanese fish guy calls you to tell you he has wild ocean trout in…(and a piece of blue fin calls your name)

Very interesting, thanks for sharing. Found these 3 off the path behind my place today…

not your typical mushroom growing environment/process. very curious about these though....

Condolences to his family & friends. Very sad indeed.

Always enjoy your hunting blogs. Thank you for taking the time to share with us, as always @Shelby!

You 'gonna be full of something else in the next oh.....8-14 hours?!

I would maybe even make a pea stock and cook your rice in that as well to boost the flavour profile. Bet it would be awesome with a bit of crispy pork product at the end to top

Leftovers chorizo, mayo, Oven roasted cherry tomatoes, cilantro salsa, fire roasted chilies pounded in evoo

Someone is having fun with their new Sony!