TicTac

G'Mar Chatima Tova lekulam

When I first saw the picture I thought to myself....roasting pickles with a chicken....now that's interesting! Then I looked closer and saw they were taters incognito.

I might be mistaken, but I believe proximity is a big factor too - root intermingling aside...

Well, not exactly my garden (the poblanos are!) but rather Mother nature’s every giving forests and ravines - season has only begun - these are Elm Oyster mushrooms

I did not mean that they are growing in the same root system, but rather in close proximity. Some plants simply do not tolerate others as neighbors - for example, one should not plant tomatoes next to things such as broccoli or cabbage.

little neck clams from BC - smoked Canadian bacon, orange cherry tomatoes, leeks garlic and white wine - served on fried smashed potatoes

So I suppose in this method you are hoping that they come through those small holes? Curious about what their accuracy rate turns out to be! @KennethT - I wonder if your curry leaf plant was not happy because of how close it is to some other plants that may turn out to be 'not happy neighbor' plants? Not sure if you ever looked into that concept given the space limitation you have. I think (though that thought comes from you know where...) that was part of my problem this year outdoors with some tomato plants, still haven't investigated in depth, but my thought is the culprit is either one strain of arugula, the dill, or....Corona virus (everyone else blames that shit, so why not!?) I am actively hording cardboard in prep for my lasagna garden treatment in the next couple weeks, though I still do have orange cherry tomatoes turning and am waiting as long as I can to pull things out (still have green onions and purple welsh in the ground).

Thyme

If you have not already, try making your basil oil in a mortar and pestle next go round; it will be a revelation to your taste buds.

Taking a quick break from dinner preparations to enjoy a mai tai...had a dream last night that feste's orgeat came in 48 oz (think 1.5 liter) bottles and was now on sale. Too bad we *still* cannot get any decent agricole's up here!

Guess I need to bring mine in today then... We have been seeing temps drop to 5 degrees overnight...think it might be time to bring int he Curry Leaf and Bay Leaf plants...

That means you are doing it properly.

I can imagine! I have had to pull bushes nearly that size that self seeded as they were going to seed and further propagation is certainly not required!

I have so much shiso that has self seeded growing all over the place, I could stock the nearby Korean AND Japanese supermarkets! Nice specimen.

Heh....my front yard veggie garden does just that! This year it became even bigger (with the eventual plan to forego any 'lawn') and with a wildly growing ground cherry plant and 7' tall orange cherry tomatoes, it certainly is a conversation starter! I have (coronacautiously) given away many lettuce seeds this year as a result; which I get a huge kick out of. I will most likely put some stuff out as it's a lot of fun for my kids (and admittedly, this kid too!) Will certainly keep an eye out for that thread!

#1 - that is an amazing haul! I would certainly be proud of that... #2 - I love your Halloween decorations! The crows, the cat, and the white pumpkins in the back! Amazing! TOTALLY off topic, but I am really torn about whether to put out my usual yard this year, not planning on giving out candy, but do we still decorate (not looking to attract visitors either!)....?!

It's the cooking glut...I was there a couple months ago, still sometimes trip and fall back in... What I found helped was; - Documenting what we really like to eat, dishes we have made, and starting to schedule what I wanted to cook the following week. - At first, really bringing everything back to the basics; old standby's that everyone enjoyed and that were somewhat easy to prep. - From there, starting to branch out and looking into ethnic cuisines I enjoy cooking but wanted to evolve (my Indian, Thai and Chinese game are on point!) - Re-creating dishes we would have enjoyed eating out at restaurants and being OK if they do not turn out exactly as we might have remembered (gives a challenge to build from the next go-round). Looking on this site helped a lot, as did watching some interesting cooking and foraging Youtube videos. We tried ordering in (take-out) a few times during the pandemic, most food does not travel well and not to toot my own horn, but I can prepare better food than most of those places, so I would rather reduce the stress and anxiety (oh, anxiety, how you have reared your ugly head this last while!) and just spend the money on high quality ingredients and do it myself. Now the fun really begins, 'virtual school' for a 7 and 5 year old while my 3 year old darling angel plays 'quietly' in the background.

And so many damn scallops that your rolls cannot even contain them! Talk about rubbing it in....!

Rarely do I order sashimi as I prefer sushi - the execution of the rice is a key tell in the chef's caliber (and I like really good rice!). I seem to recall when I last ordered carashi, the rice was seasoned. I would hazard a guess that if you simply order a side of rice at a Japanese restaurant (to accompany your sashimi), it will be just plain steamed rice; though I am sure if asked the chef would oblige to give you seasoned rice.

Chances are you are not eating at a Japanese run sushi restaurant, otherwise you should taste that the rice is indeed slightly flavored. I would suggest a few things re: the above recommendations... Chances are you will need to rinse the rice more than 3x - my experience has been 5-8x. That is, until the water is totally clear. I would sub the sugar for maple syrup - a local Japanese chef taught me that trick, really nice. Also, if you have a wooden bowl, cool and fold the vinegar while the rice is in there, fanning to cool it down and let the mixture evaporate faster. If not, I have used a big wooden cutting board. The wood is key to help absorb some of the moisture/inevitable condensation from the rice.

Lobster stock and clam ramen vino

I wanted to like the site, I really did...(as I love this sort of topic)... It is just so poorly presented and organized - very tough to navigate (functions like their map do not work) and limited information. I think they are trying to cover far too large an expanse rather than focusing and specializing on something more local. I cross reference a few links typically.... https://northernbushcraft.com/ https://ontarionature.org/wp-content/uploads/2018/03/Ontario_Nature_Forest_Foraging_Guide_official.pdf Among a few others.

I can only imagine many of the beautiful shots are taken using DSLR's... I have yet to bust out my D600 for food pics, it is just too much of a process! Perhaps one day I will upgrade to a Nikon unit with built in wifi...but probably not....this thing is still a beast!

That certainly will impact the end result as you are removing starch and drying the tater. What type of spuds did you use? I tried making oven fries the other day out of some new (gold) potatoes from the farmers market, they stayed crisp on edges for all of 1 minute before going limp. Too much moisture in new potatoes, methinks....

I cannot imagine anyone who has had the fortune of tasting ramps in its various delectable forms to ever utter such blasphemy!