TicTac

Chorizo tacos St paddy’s day nip (got some work to do to catch up to @Duvel!)

Well done lad - that's quite the dent for 2 hours work!

paneer curry - caramelized corn, coconut and mango chutney.

As mentioned, my dad switched from a large Nikon DSLR to the above mentioned Sony a year or so ago, primarily because he found the Nikon + accompanying lenses too heavy/bulky. While he is still getting used to the technology (it is very unique, when you look through the lens finder, you see a digital screen, as opposed to traditionally seeing the image through the lens) he is quite happy with his purchase. I have seen some amazing shots from it. It's solid technology, you can't go wrong with it.

Foraged mushrooms, dried porcini, black truffle vino

I am a Nikon guy - I have a D600 that I love with 4 different lenses based on what I am shooting. My dad, who was also a Nikon guy recently switched to the Sony Alpha a7 and really likes it. Never been a huge fan of Canon, but at the higher end levels, it's all personal preference.

Inspired by @shain’s recent soup - Vietnamese style shrimp, glass noodles and baby bok choy (Vastly overcooked but I kind of like soft bok choy in soups...)

Looks awesome @shain - I would happily pay for a bowl and plate of the above!

Noticed this thread and as I am on the look-out for a few new pots, I was curious to your thoughts... I have a number of All Clad copper core pans, but want to upgrade my pot selection. Stick with AC or perhaps Sitram or Fissler? (or another high quality brand?)

I was just giving you a hard time rotuts! Typed with a smile on my face! 😏

Hello Oxymoron! Fresh toast .... at room temp!? Unfathomable!

So jam is a less chunky preserve? Why is marmalade not considered orange preserves then? Who dubbed it special that it got its own designation!? 😛 Curious to hear everyone's top 5 Jams/Preserves... In no particular order - Fig - Seville Orange (titles be damned!) - Raspberry - Cherry - Wild strawberry

Fish fish and a bit more fish fresh Steamed Spigola While I prefer nigiri I just don’t find it travels nearly as well, and the rug rats love their rolls - plus I can support a local Japanese run joint

Did you dance in front of the oven and stream it online while you baked the pasta?

We now make corn tortillas about once a week at home. We ended up buying a tortilla press from Mexico (via Amazon) after trying to do it by hand many times. It is just so much easier and efficient with a press. Especially when you have to make 20-30 of them at a time. I have tried putting salt into the masa mix, but have yet to attempt experiments with lard. I have seem on various Mexican cooking documentaries ladies making corn ones by hand and them rising (a bit) - curious if that is because they are not pressing them, or they are adding some other element. Either way, home made tortillas can't be beat!

Those too! And Grouper 'fingers' One year we got a really good deal at the Atlantis and not far from there (a 20 minute cab) we went to one of my family's favourite local 'shack' - I say shack in the kindest word, and most shacks would look luxurious next to this place (think of a 10x15 plywood hut with a hanging light bulb) - the lady there makes the best conch salad, grouper in every way, and an unreal coleslaw!

If you can get your hands on King Fish - that is the authentic (and one of the better tasting) fish of many Caribbean ceviche's. Between that and Conch - you can't go wrong. Any FRESH fish will do though! Mmmm - now we just have to get this COVID shit over and done with so I can get back to the Bahamas! Fried grouper cheeks, ceviche and coleslaw are calling my name!

Looks can be deceiving! Toona Sinensis has larger veins in the leaves, more spaced, and larger leaves. This as mentioned, is a Curry Tree (ok, little stubby one) - Murraya koenigii

Watch out for those pike! My dad told me a story when he was a Yout skinny dipping in Northern Ontario during a tree planting expedition - the pike thought there was a worm to be had, needless to say - last time he went skinny dipping in a lake!

I believe it is called "Societe Orignal" Looking at their site, I cannot seem to find the butter, however! Touch base with them, worth a shot.

In fact I can find Sterling often for around $6 When I feel like a splurge and am down at Cumbrae's (local butcher) I get some of their fresh churned butter from Quebec. Now that stuff is unreal. Around $8 for a container. My guess is around 500-750g...

That's the same price as I pay for Sterling butter - insane! (which BTW is excellent!)

I haven't, but I do water them at least every 2-3 days or so it seems (find empty wine bottle, fill it up, and glug glug glug! 😛) They seem to enjoy dryer soil, so we get along just fine!

Us as well. I also read somewhere that if you freeze them prior to baking you get a superior end product (if you do it whole) - have not tried yet, but will at some point. Agreed, far superior to the 'orange' sweet potato, IMO. I have tried the Mexican pickled carrots in cans, what we can get always seem softer than is my preference (though I am sure your selection is far greater in LA) - plus it's a great way to play with some of my frozen chili's.

The itch continues - plotting my layout this year - thought I would share one new wintering girl and one old stalwart - curry leaf & bay leaf - enjoying the southern exposure and heat vent by the front door... Cathy curry leaf was shipped as a single twig with maybe 10 leaves to her measly stalk, she has surprised and rebounded quite nicely