TicTac

“Dinner in progress”

Very interesting thread. Thank you for taking the time to share with us!

Also great if you remove the pith, in tea.

Crispy gnocchi - oyster/lions mane mushroom reduction - pancetta - parm Nice white Salad not shown - though a really nice dill/caper/balsamic vinaigrette

Looks great @Shelby And talk about a splurge - *7* French fries!!! 😉

Everything above looks delicious. Great stuff, @shain

Grilled Kampachi collars not much to look at but I would argue the best piece of the fish! Honkin Lions mane dry seared finished with butter and salt ocean trout ‘nigiri’

My mushroom guy spoils me - unreal Lions mane specimen. It WILL be (part of) dinner!

Perhaps just a heightened sensitivity to cold then - like I said, mine never last as long as some of my other 'heartier' herbs do. Then again, I do live in the Great White North

I find they certainly have a 'lifespan' - one of the first herbs in my garden to start to show its age - no matter how I prune and trim, it is one of the first to go. On a side note, I got my seed catalogue this year and boy, oh boy - am I going to go nuts and order (probably) far too many seeds and new (and very exciting) plants - like this 'Green Pepper Basil' from Mexico, which I know many on this board would be a huge fan of.... 🤣

Far from health food - some comfort was needed... Poutine; while not totally authentic (no cheese curds or packet gravy, but rather chicken gravy - Oaxacan cheese and mozzarella) certainly tasty. Baked beans. Roasted fennel tops and shaved fennel salad to balance the healthy factor (a bit... 😁)

Potato Taco (almost) Tuesday

Perfect! Makes sense, similar to what I do when slow grilling on a charcoal BBQ - moisture and capture. I like the idea of rosemary to add a bit to the smoke. Looks great.

@Duvel - That is very ambitious of you (then again, clearly you are a rotisserie pro) as I have never even played with my rotisserie setting on my Napoleon. Were the 2 sheet pans to diffuse the heat on the thinner parts of Thumper? And if you ever are in need of additional hare, just swing by my back yard, load up your BB gun of choice and have at 'em! (just not the one nestled beside my deck under its snow lodge, my kids love that little guy!)

extremely fresh spigola steamed - finished with hot oil / soy / sake and aromatics

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?