TicTac

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

If there is anything noteworthy, please do share. With a 5 year old with Celiac disease, I have had to drastically change how and what I cook, so always open to new and interesting ideas!

Looks good. On the Hainanese chicken, from my limited exposure at local Malay restaurants, there is typically a sweet soy sauce which everything sits atop - makes for a nice balance to the scallion/ginger/chili/lime sauce. Did you have some chicken stock to enjoy with the dish as well? Simple, but if done right, a killer 'comfort food' dish.

LOL - When I initially scrolled down and saw the picture at very first glance, I thought it was sliced cow tongue! 😛

If you like mushrooms - you will love these... https://www.amazon.ca/Shiitake-Mushroom-Crisps-Lightly-Seasoned/dp/B07CY9GPN3 Addictive stuff. I get them at Costco in big bags!

Garlic Chives - make a compound butter with these bad boys, happy times. Marjoram - a fantastic, underappreciated herb. Fresh Curry Leaf (was mentioned earlier) - finally bought a plant this year, came back from near death and is thriving. Unreal flavour profiles. Fresh Bay Leaf - Another fantastic flavour profile, totally different than its dried form. Carrot Tops - Can be used in a salsa verde, many applications. Zucchini leaves - super tasty when sauteed at high heat, highly nutritious. 'Weeds' - I say this loosely, but there are a number of edible weeds which are not only delicious but extremely healthy - Wild Spinach and Purslane to name but two.

Well...you have managed to stump the largest alcohol buying power in the world, the LCBO - well done! A nonsense government run liquor control board, but apparently based on its search engine, '0 results' to be found for anything related to 'Sieggerebe', unfortunately. Sounded lovely, though.

They were really fresh (just came in this morning). I too love cheeks. Halibut are probably my favorite, but only available at a few locations around the city.

Ventured to my local Japanese fish monger...he had some gorgeous King salmon and wild ocean trout. with my favourite broiled hamachi collar King salmon tar tar served on

Gorgeous haul. Especially that Little Sunburst in the middle - save some of those seeds!

Love this photo!!! @chromedome - you are absolutely right, when you give the kids ownership in the planting and maintenance of the garden, their minds open up to the possibilities and often so do the taste buds! Case in point, my 2 year old (just turned 3) daughter loves watering with me every night, though I believe her real motivation are her 'snax'! She loves to pick off bits of cilantro (flowers, seeds, and all), dill, basil and munch on them - even more so, the ground cherries - finger candy for the kids. We were up at a cottage last week and I took the fishing rod, caught a few fish and my eldest (7) was thrilled to be able to reel it in, but more importantly, touch and hold it (I taught him about putting a thumb into the fishes mouth and holding it by the lip - he got a real kick out of that one)... Good times.