TicTac

Thank you sir. I did not grow these fine specimens, but rather my local organic farmer (whom I have purchase from for the last 10 years). He knows his shit. Indeed. That is probably the most popular Chinese style to finish steamed fish. Green onions and cilantro placed on steamed fish; heat oil, ginger added, then more green onions, mix of soys, sugar, pepper bit of stock - little oil at the end, heated to blistering temps and poured on. I also like a little bit of lime in there to create a better balance. Not typical.

Fresh steamed sea bass finished Chinese style. Baby bok Choi. Haiga rice not shown (cuz who wants to look at rice!?)

It is a novel idea! I did not infer nor suspect you disproved whatsoever - who in their right mind would!? Perhaps those same ghastly people who only eat the muffin tops!!!

I actually really like @Anna N's method of consuming the pie upside down (the pie, not Anna N!) I have one beef pot pie from Maid's Cottage in the freezer which I might bring out one of these days, so I can play in this sandbox too! Only thing is, it is larger than 1 serving (serves about me and a kid)...but I really want to flip it!

Besides the one at the forefront who got a little burnt! 😠 It was a combination of a little too much rub (perhaps a pinch that had extra sugar) and some especially hot grill real estate (even though I did them on the upper rack!). Having grilled wings a bunch of times now this summer, I might just prefer them to my crispy oven baked wings (which come out very nice, but these seem to be a bit more juicy!)

Really like the idea of sausages simmered in kraut and mustard....doubtful it will make a pie appearance here (gluten free house), but I can see how it might be very good baked with a cornbread crust of sorts....

Somewhat pedestrian following shrimps and scallops - but hey, sometimes the simple things in life bring the most joy! Grilled wings w dry rub Served with dill sauce, fries and veggie sticks. When you can’t go to the bistro pub, you bring the bistro to you!

While I cannot comment on the science behind it, I can tell you that I recall my contractor commenting on how large the ducts and exhaust holes were. I can also tell you that on the highest setting, this thing roars like a jet engine and no smoke is going anywhere but OUTSIDE! The only downside of this setup is that believe it or not, these fans are so strong they are pulling the oil/fat onto the fans themselves and past the industrial grade grates. Kind of scares me, eventually the build-up will be too much, no idea where to begin with cleaning those beasts....

If you have a strong range, do not skimp on the hood! Though I am not sure the brand (the logo is a cool looking 'S') ours has 2 fans (I believe they are either 6" or 8") and it is an absolute BEAST. If you can, find one with more than one fan and as big as you can fit/afford!

Must have been a bad batch or not properly ripened. Usually the Kesar's are so fragrant and delicious. Certainly in my top 10. And yes, you are spoiled from having them at the source...so it might be tougher (only source of mangoes I have been lucky enough to have was in Hawaii - those Hayden mangoes, the size of your head - and at around $6 a piece! were unreal). Their passion fruit at $.25 were a bargooon!

You guys need a better mango hook-up! In late spring/early summer we go to the local Indian grocery stores for cases of their Alphonso's, Kesar and Neelam mangoes. Pricey, but sooooo worth it! Strange that you find them stringy, as I would say the complete opposite - really good Indian mangoes are far from stringy (unlike say, the Hayden mango from Hawaii - which was unreal, BTW - but a totally different mango) but far more creamy (and perfume'y!)

A few observations on the ripening topic... Many times have I pulled tomatoes, even from a green stage, and they have 'ripened' on the counter (turned a darker color, lost acidity, gained sugars, etc). Avocados as noted above ripen beautifully in a brown paper bag under a window. As an aside, green tomatoes are fantastic 'marinaded' - a very Italian method - slice them, salt heavily, pat off, then add oregano, vinegar and olive oil - sometimes garlic - enjoy.

Anyone paying $400 for a kettle...... I got a bridge over some swamp land in FL to sell ya as well! Honestly, your Le Creuset is a solid choice. I have had mine for going on 12 years now, only issue has ever been to need to tighten the handle.

Oven roasted Garden ratatouille

One of the local Chinese markets that has more exotic ingredients always has fresh Galangal. Sadly I have not experienced it FRESH (from the source - with knowledge of what it should aspire to!) so I find it difficult to tell what the quality is like. Bought some once, smelled and tasted really funky, almost off - tossed it.

Neither. But rather to stop the tree rats (aka squirrels) from digging in the pot!

Came as literally one lone twig, the ‘little engine curry leaf plant that could’ came roaring back to life. Methinks it enjoys this rather hot summer.

Odd season for tomatoes - other crops, basil (from seed into the ground) in this case, booming!

Rarely do I make an appearance in the lunch thread - not because I do not consume the meal, but rather it is typically not that exciting but equally, I rarely recall in time to capture the moment! Not so yesterday as I thought some of you would like this one ( @Anna N in particular!) cherry tomatoes, st agur blue, pickled onions, baby lettuce, cracked pepper.

2 taco nights in one week....don’t have to ask me twice!! pork carnitas, picked onion, cabbage, cherry tomato salsa - what really elevated the dish was the roasted poblano / garlic / oil mix that I mortared. Liquid gold.

🙄 .....I figured as much. It's still relatively early for a Saturday; so I will give you that pass! 😄

On a bike the tables would pose a bit of a challenge, but would make for a nice slalom course. In a car, I can understand the cursing that might ensue.

Had a bottle of this tonight - so I guess I can play as well! Got a really good write up, so I bought a few bottles. Really tasty.

My 7 year olds buddy ended up staying with us for an outdoor dinner, easily extended, luckily. Seared mixed veg, eggs scrambled and seared on caramelized onions - not pictured - hash browns. Nice new acquisition (the wine, not the little munchkin)

steamed sea bass