TicTac

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

Korean Sweet potatoes, my mistake. White fleshed variety - absolutely amazing roasted. And yes, I did! Typically used for tacos, but I needed a heat element and these called out to me.

Whacky Wednesday concoction - avocado, celery, spicy pickled carrots, picked ginger, lemon/evoo, sweet soy and roasted sesame oil. Roasted cauliflower, Korean and russet potatoes, zucchini corn flour patties w/ tahini and pomegranate sauce - accompanied by aforementioned whacky concoction. Hot sauce not pictured.

X2! - If only I had the time to bust out the D600 prior to feeding the horde. But the horde is hungry, and one must satisfy said hunger lest you feel ( aka; hear) their wrath!

Check out Aurora peppers when you do. One of my favourites and they look really neat too (little white things that turn purple, then red) and have a fantastic flavor profile. Those and Serrano's are my go-to's I have one Aurora plant under burlap and a plastic tub over winter, read somewhere that they can, potentially - continue growing next year - we shall see. If not, I got seeds!

I would be too nervous to try other things in mine! Quite frankly we use it multiple times a week for Haiga rice (with a little one who has Celiac, we have moved from channeling our Italian roots and onto our Asian heritage....if there is any!) and I would be hesitate to muck it up. Given you are off grains completely (good for you, whatever reason is prompting it!) perhaps its time to experiment with it (and report back)!

Another well timed execution! Happy birthday!! We continued celebrations (seems more like Greek wedding celebrations than an 8 year olds birthday!) with requested (similar tastes scuba!?) cheese burgers. Ground ribeye and chuck - For me however if I’m consuming red meat, I’ll take a true ribeye please! This one is an 8 week aged from Cumbraes; deckle end. Fantastic Zinfandel

Happy birthday to you and your little one! Good timing on different continents- my ‘big’ man turns 8 tomorrow so this weekend was all his request - sadly in Canada still under lockdown no parties so we try to make him feel as special as we can by obliging to his special requests... chicken tinga home made tacos w fixin’s He loves sushi rolls - supporting a local Japanese joint (marinated calamari salad in the forefront) And while not food related...a new member of the family soon to arrive - a present for all...

Some seriously excellent execution going on here! @Shelby - that foie is on point! @Eatmywords - same with the fillets! @curls - and with the duck breast....! People bringing their 'A' game!

The lime is obviously flourishing and the lemon grass is doing well too. I am trying an 'insulation' technique on my outdoor lemon grass over winter, have it covered with burlap and some other containers to try to manage temps, see if it rebounds in the spring. Same thing with my Aurora peppers as I have heard there *might* be a chance they could survive the winter if properly treated. We shall see. My slew of new seeds are coming soon, quite interested to see what this Lemon Bottlebrush does, sounds very interesting - amongst others. Now to source some soil-less seed starter, another month or so and its about sproutin time!

@jimb0 - Looks very cool! Almost like a living wall type of setup. Ken - tent is looking good, especially that sawtooth coriander!