TicTac

Relief is on it's way. Here in S. ON we have had much nicer temps yesterday and today in the low to mid 20's. Gorgeous and perfect for my liking. How long did you cure the salmon for? Weighted down?

Got my popcorn! Love those indoor gardens. Nothing better than the rain forest!

https://www.bbc.com/travel/article/20240715-gond-katira-a-natural-way-to-cool-down-in-indias-scorching-summers After reading the above article recently and delving down the rabbit hole that is Gond Katira, I found myself intrigued and poised to click "place order" on my amazon cart. Prior to doing so I thought I would share this with you fine folks to see if anyone has ever heard of this stuff, let alone used it - and if so; your thoughts? Seems pretty interesting....

Busy summer driving around to baseball tournaments, not as much time to cook - but a few random meals of late: fish monger had some super fresh porgy - shallow fried - amazing. garden salad - cukes and a few tomatoes; pickled ginger, black vinegar, lime. my “Chinese master stock” going on about 10 years now. This time chicken legs, with a fresh batch of aromatics.

100% ok to eat!

Also to add onto the onion topic - I grow Welsch onions, red bunching onions and green onions and leave them all in the ground and only ever cut off the above ground parts. I also let them flower every year as they are one of the BEST pollinator flowers out there.

Thanks for taking the time to take us along and share in your adventures. I am in for all that cheese. I can only imagine what trouble you are about to get up to at some distilleries!

@Paul Bacino - curious to hear what you think of the Dryads Saddle - and how you prepare them.

Gardening season is so exciting. And this year it seems as if we are at least 1-2 weeks ahead of schedule (it was 33 here yesterday and feeling like 35 today!) which is ..... great (and a bit scary). All tomatoes are in ground (I think about 18 plants) as are my mix of Fish peppers and sweet reds - sugar snap peas, bush beans and 4-5 types of spinach have been in ground for weeks now and are rolling along. Confetti cilantro and tuscan basil are finally sprouting - ton of rain last night, so next few days things should explode.

Disgusting. ETA till they start eating from a communal troft!?

Some meals recently enjoyed… cod cakes turned into (I don’t claim to be able to know how to roll sushi! lol) the making of cloud cake (yes that’s a big ass merengue) crossed bbq ribs and lasagna all the hard work makes you thirsty

Looking good. I made the mistake of putting my seedlings under 24h straight light, which unlike another fine plant I have grown in years past, is not required during the vegetative state. The 6h daily break now has done wonders and they are rebounding nicely. Oddly enough, the genetics I have saved myself seem to have some issues as the leaves are curling upwards, the rest of the strains (newly purchased) seem fine. Maybe too much backstock/inbreeding and needs fresh blood. Ground cherries after almost 10 days finally sprouted. @Senior Sea Kayaker what hot peppers are you running? Got some Fish peppers along with my favored serranos to play with this year.

Curious to hear more about this salad!

Thanks for taking us along. Agreed, the fruit and seafood in Hawaii was top notch. I still recall the unreal (though pricey!) Hayden mangos. It's been 15 years since we were last in Hawaii and we stuck to Kauai (what I call paradise on earth) because I have an aversion to too many people / concrete!

Honestly, non-competes are bullshit. A company cannot prevent you from making a living. Plain and simple. Also keep in mind, it would cost them a lot of money to come after you - to what end? Here in Ontario (Canada) within the last year or two the gov has put an end to them as these clauses are immoral and unjust. Unless you are in a high profile job with access to industry 'secrets' I would not worry too much about it and just go for it.

Love this idea. My uncle is actually writing a book on a similar vein, but the concept of 'doubling up' or making a bit extra for future use is such a great, efficient and ecological method to practice.

You got it. Out in your neck of the woods, years ago there was a place (not sure if it still exists) in NYC called the Caviartaria and besides the namesake, they sold the most amazing varieties of gravlax. My attempts try to emulate their products. Great stuff.

Equal amounts of good quality salt and brown sugar - I eye it out, basically coat the entire fish (don't bother with the skin) and then crack a sh!t load of black pepper (I prefer it coarse). In this case I left it there. Typically I would add some herb (dill, preferably) and possibly a shot of gin or aquavit. Cover in plastic wrap, put a weight on it and into the fridge. 48-72h ideally. This one was done in 6. Oh, and get that skin crispy for a chefs treat (or in my case, split amongst 5 because my kids caught a glimpse and know whats good!)

The seeds have sprouted! much has also been direct sowed now; snap peas, beans, spinach, snow peas etc

Like @rotuts, my kids really enjoyed the first course from last weeks birthday tasting menu and who am I to turn down a food request from my mini-me’s…. bit different - quick cured salmon with sweet soy and lemon; seared tuna tartar with smoked soy, tobiko and avocado. new to me (have had but never made) Japanese salad - Goma-ae served w sushi rice

Appreciate that. As fresh and awesome as the king salmon was, the star was the tuna, IMO. I highly recommend seeping some bonito in a good quality soy (you can also add things like sliced garlic or chives, which I used in this case) and then strain and apply. Great flavor. I think the VW might net you a few extra portions....

Did a short tasting menu for my birthday celebrations for some family and friends - my grandmother taught me a great lesson on her birthdays of giving to others vs expecting things - so this is a small way I give love back and channel her spirit. king salmon belly seared with lemon and garden sorrel - tuna with smoked soy sauce, baby chives and tobiko. crispy smoked sweetbreads with lemon juice - simple but amazing! 8 week dry aged local ribeye with truffle mash and a mushroom sauce (only element of the night I wasn’t thrilled with was the sauce, not punchy enough for my tastes; but I’m my toughest critic) dairy cloud cake and cookie cake - only thing I didn’t create a worthy bottle was killed

Dude....just light a match or two afterwards, open a window - hour later - all gone...

Any diff between this and sheppards pie?

Foraged morels....? And as awesome as the food looks - that pan is calling me. Can you share more about it? Looks wicked!