TicTac

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!

Great looking meals …. Weather was great on Sunday so I fired up the Weber and threw a couple racks and some wings on. Dry rub. mix of Argentinian hardwood and cherry.

Thanks for taking the time to share your terrific travels with us! And since no one else mentioned it - under 5L/100km! That is impressive...clearly not flying at mach 1 down the Autobahn! 😛

'Soda' is certainly one of the larger contributing factors to many health issues in the United States. Unreal that people have still not caught on. Scary that governments still allow it. But then again, big pharma would not have it any other way! Only 'soda' I ever have these days (see; once or twice a year) is Ting or Brio - and the mood must really strike!

Morels are somewhat boring to begin with (my opinion - clearly), drying certainly does not help the poor shroom. Reconstituting in hot water, saving said liquid for a risotto, broth, sauce, etc is critical (most of the flavour ends up in there) - the resulting mushroom is somewhat worse for ware. Fresh morels are far superior. Does not do as well as say a porcini, when dried.

Love the idea of some bacon in the grind - bet it imparted a great smokey flavour and added fat for moisture!

Obviously the 'fat-less' part! The more fat, more flavour/moisture. Bring on the lard!!

Can you share more about the mushroom dish? Looks very interesting!

Yes - the Japanese fish monger that I get all my (to be consumed raw) fish from has it fairly regularly (I cannot get too adventurous due to the 'slowly' evolving palates of my kiddies - but they have some really cool and unique varieties of fish, will ask if I can take pics next time I am in store!).

As long as you don't mind sharing a bunk bed with your new sister....and hopefully you don't mind the top!

4 year old daughter requested sushi for her birthday dinner - who am I to say no to that?! King salmon belly (later seared for 10 seconds a side), king salmon and organic Scottish salmon - grilled kampachi collar, baby bok, tobiko - sauce added and mixed - fresh wasabi not pictured

OoOoh - fried oregano blossoms you say!? I must try those, as I have many in full flower mode. Thanks! The stuffed ones I coat in a slurry of cornstarch/rice flour. The ones sauteed with the queso fresco are nekkid. All flowers remain unadulterated - as you said, nice contrast in texture and very sweet in flavor!

Zucchini flower abundance this year (no complaints!) … stuffed with fresh ricotta, mozzarella, sliced prosciutto (Excuse the un-plated photo but it’s the best you’re going to get as these went straight to the mouth!) sauteed with a Mexican queso fresco and eaten with tacos

Good suggestion. Also Plantation Single Cask just dropped some new releases which are supposed to be excellent. @scubadoo97 - seems like you have access to a nice bourbon selection down in FL...seen the new Sam Houston 15 yet? Wish we could get that up here in Canada....damn LCkgBO!

Glass half full!

While I am not sure of Ann's favourite prep - I used to have a client in BC who ran a fishing outfit and would often ship me lovely packages of goodies. Halibut cheeks were often among them. They require but 3 simple ingredients - Butter. Salt. Lemon Juice. Enjoy!