TicTac

Thank you. That is I am assuming $30USD - so let's say nearly $40CDN. I would hazard a rough estimate that I might be able to purchase the same volume of organic veg (I shop at either a Saturday Organic farmers market or a local chain called 'Organic Garage' and 'Ambrosia') for nearly the same price, if not albeit slightly less. Though I do like their modus operandi and the EASY factor.

Not sure if they were 'past the point of no return' but often for salad greens that are past their prime, I will tear or slice them and soak in ice cold water. Seems to crisp them back up most of the time, quite nicely. Great haul. If you don't mind my asking, what does a box with said contents cost?

Looks good. Scrap the spoon. Just use your finger!

I will admit having had (and don't tell too many - enjoyed!) Caldo Verde prepared by a Spanish lady who used to work for me. I suppose if you cook any green long enough in liquid to break it down, accompanied by some sort of pork - it too can taste good! Though I am not rushing out to horde the Kale to prepare it myself.

Happy & Healthy new year to all! Our traditional spread with a couple nice bottles.

Amen sister! Kale has no place in my kitchen. Speak its marketed praises all you will, that horrid green shant grace my plates!

Thanks @Shelby - stuff looks great. Love the concept. Doubt they deliver to Canada though....

Some crispy pancetta or fried up prosciutto ends (our local Italian shop sells parma prosciutto ends so cheap, such a great thing to have on hand!) might work nicely to add some texture and salt to excite the dish a bit. Had to lookup Misfit market - really cool idea.

I have had similar experiences. I find that most white fish do not freeze as well as something more fatty, like say - salmon. I freeze whole fish (portioned out) as my family loves cooked salmon (I - do not!) and it comes out great on the grill or broiled. In the past when I have tried freezing things like haddock or their cousins, as you mentioned, there is a water issue, its as if it holds a lot of the water from freezing (less fat to protect the meat) and makes binding far more difficult. You also have to cook out that additional retained water more so, so the end product is never as good as when fresh.

Keeps the big ones he catches for himself and delivers only the runts?

Not sure there are pickerel farms...from the minimal knowledge I have on the matter. Not a huge market for them. From what I gather, hatcheries that do work with them, but then are release back into the wild.

Very interesting trick with the vodka. I have done similar things with vinegar. Never thought of vodka...

I like this idea, but I do not see it as a scalable business. Unless you plan on training store employees to become hydro growers. Yes IoT can help with sensor technology etc, but there is still a required human element. Indeed @dcarch! I have a great little 80watt LED strip bar light that not only sprouts seeds beautifully but also produces some great lettuce. My outdoor Bay Leaf and Curry leaf plant are near a South facing window almost on a heat return - so far, they are content! I run no-till organic living soil. Curious as to what veggies you grow during the cold months and your setup?

Though certainly not visually appealing - live little neck clams turned into some Asian inspired concoction with baby bok choi. Had a very enjoyable socially distanced visit with this guy today. He hung out for a good 20 minutes eyeing my kids (they were just a bit too big on the prey scale) through the window as he hunted for mice (I have seen him before swoop down and catch one and go on to eat it for the next 4 hours)

Lamb shoulder Rogan Josh w beet greens and a nice sancerre Been having fun experimenting with a hard to, but newly sourced variety of mushroom - lion’s mane. Really delicious.

Not trying to 'one up you', BUT....if they are fresh (live spot prawns being a great example) I would either make a reduction similar to your suggestion, or - better yet - deep fry them and eat the whole damn things!

I did not top it as per usual, but topped one of the branches to see how it reacts. Must have been the full sun spot I put it in, but this little twig has grown into a nice little bush in about 7 months! Such a pretty little plant. And the fresh curry leaves are so superior to dried, just like its neighbour, Mr. Bay Leaf plant (maybe there is an unknown symbiosis between the two!?)

I am coming to love them as well, but I love the plant itself! It is a gorgeous little thing, and I have a fondness for this one in particular as when it was shipped to me it was literally, no more than a barren twig. She clearly is hearty and has come a long way. For the most part I have not picked off leaves, besides a few from the bottom early on just to smell and taste them! Now I have been experimenting with pinching stems part way down the branch. Curious to see if it splits (ala topping methods) or how the rest of it reacts. I will also try from the stem to compare. Thanks!

I like his videos as well. Not sure if @Tom Thomas is still around, as I love experimenting with Indian cuisine and have all of those ingredients on hand (and a beautiful little curry leaf plant which is one of my new found loves!) but I am curious....What are 'no.' as a unit of measurement for the Kokum and Curry leaves? Pieces? I have been wanting to experiment with the Kokum but have seen very few uses for it, so this will be fun.

Not sure how I missed this... Saute onions till fully caramelized. Remove then sear livers in butter - I take it to about a medium rare then deglaze with port and typically sage or rosemary - add back in the onions, cook off the alcohol and add butter. Blitz and you can push through a sieve if you wish. Bourbon and apples sound like a good combo too.

I think yukon golds might result in a better latkeh than russets...perhaps I will experiment more, though I will admit to hating frying foods.... The ice water soak after shredding, pre-ringing out/air drying, seemed to be an improvement in the overall process.

A couple recent meals new vendor at my weekly organic farmers market sourcing and growing some unreal shrooms (2 types of chanterelle, oysters, Piopino, cauliflower, lobster) - these are heavily seared oysters and Piopino excuse the cheat on salsa - it wasn’t planned (doesn’t necessarily match with conchinita pibil) bit the kiddies requested it.

This is awesome, and timely! There is this great Netflix show called 'Flavourful Origins' that has 12minute segments on various Chinese foods/ingredients, often VERY unique. The last episode I saw was about potatoes and how the Chinese have created potato starch noodles, which looked delicious! I now must try this. Thank you!

While I do not have 'caviar' per say - I do have frozen Tobiko - bet that would be tasty on the latkes!

Is shoe-lice just long noodle like strands? I think it's an Israeli thing. My mom (from Tel Aviv) also is not a fan of apple sauce, but then again does not like sour cream (where I got my aversion from!) - I will have to ask her if they ever did the brown sugar/salt thing. Can't be bad!