TicTac

Here I can get the little purple (more tart) passion fruit at the Asian grocery store for $1 a piece. Alternatively when friends/family head to some tropical destination (the latest being Panama) I bribe them to bring me back a jar or water bottle filled with the fruit innards. Travels very well, no issues at customs (ever - so long as you declare it, which is totally legit as they do not grow in Canada) and I can get dozens of them for a buck or two!

Love zucchini bread, as I do it's cousin, zucchini cake! Slightly off topic, but I am curious if anyone has had issues with their squash/zucchini plants this year - all of a sudden all of mine (different varietals) within the span of 2 weeks, went form vigorous large plants to wilted and dead. Zucrona Virus!?

I was going to say...I will send a self addressed stamped return package to you, place said fruit in package and drop in mailbox. Profit! If you do not want to eat them (which is clearly what I would do!) strain the seeds out add a bit of honey, mix with water and make the best juice ever. Just like the Jamaican's do it!

They are working on the marketing of these beauties - I am sure one day they will be the next local 'Acai' berry. One of the more nutritious berries that grow in this climate; they are an excellent source of vitamin's A, C and B-1, B-2 and B-3. Also a great source of Withanolides.

Indeed! It has been a very strange year. My zucchini (all 3, different lineage) all pumped out about 4-6 big zucc's a piece, tons of flours, then just wilted and died. My mothers ground cherry did very little - though it did germinate. Though I did see a lot of bee's this season (perhaps more than last) - I think we are starting to see the impacts of a lower bee population on our food production.

Panama berries!? Unreal - never even heard of them - yet another reason I love this forum. And I love exotic fruit. Speaking of semi-exotic (especially for Canadian's!) - ground cherries! This beast of a twin plant is pumping out about 1cup of berries per day: (stock photo for those unaware of what the actual fruit looks like)

I was nearly worried that my newly purchased organic red onions would have to be tossed; luckily it seems I am safe... https://www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-07-30/eng/1596169910818/1596169916854

The result of my zucchini cross breeding project! I present - the Zuash!

That is precisely what I did in this experiment.

They need her everywhere!

Love turnip cakes at Dim Sum restaurants - would be very curious to hear your process to create those lovely morsels!

Luckily I pick mushrooms every fall, so I often have a stash of frozen ones. Oddly enough my local Longo's sells dried porcini at $5 for around 150 or 200g - so that's also a (decent) option!

Pork AND Lobster...now that would make my Bubbie roll over...Oy Vey! Next time I would add an additional source of umami to this dish to give it another layer of flavour and a bit more body - one thought would be some nice wild mushrooms...we shall see.

Hailing from my shrimp and lobster sauce thread.... the rendition, attempting to live up to its namesake: While Canada is still working on evolving it’s wine production prowess; ice wine being the first real success - we also produce some fantastic whites...this is one of the better Reisling’s I have had in a while...

Cooking taters from cold makes for a more even and gentle cook - a trick I learned from our late friend Mr. Bocuse. the parsley was superfluous, but the rest of the dish was quite tasty albeit mild...

Fair do's Admittedly I did not it want to detract from the subtle nuances of the lobster stock so I only put about 1/4 of a fresh leaf in. Potatoes turned out very nice, certainly can taste the lobster stock. I started them in it from an ice cold stock - makes for nice even tater cooking. Just waiting for the rest of the crew to return from the pool then I will begin execution!

Looks like one happy dude to be spending time in the garden with his grandma! Simple pleasures of life.

Sadly, no. Not a typical item found in my house, as my wife is allergic to shellfish - only recently have I carefully prepared clams (then frozen for future use) and bought frozen Argentine shrimp for outdoor grilling. Oddly enough, she is fine with the smell of steamed lobster (score for me!!). So far, additions to the dish include garlic scapes, some fresh Egyptian onions and fresh bay leaf. We will see where we travel down the flavor path from there....

Interesting roots of the dish! Makes sense. This is not by any means meant to be an 'authenticity' discussion, rather - how can I make this dish, that sounds so good by name, into an actual reality! lol. It will happen, whether it will taste good is to be seen....but how can it not, given the players involved!!!

It's because you are Canadian! I can say that, as a fellow Canucklehead.

I read all those recipes which led me to the post above - Very strange (and misleading) dish names! Fish Fragrant eggplant, to me at least, sounds like a bit of a turn-off (I have had the dish and enjoyed it). Was curious if anyone ever tried to create a 'real' version of the named dish!

A quick query of the boards did not return any results on the topic (apologies if I missed it!). After doing a bit of research on this recipe which I have enjoyed a few times in the past at restaurants, I realized what I had suspected all along - there is no trace of lobster anywhere to be found! Wonder why they would call it that then... Anyhoooo...loving both shrimp and lobster, and having both some Argentinian shrimp and lobster stock in the freezer, I thought I might take a stab at making this dish, well; legit! I have some fresh dug from the garden baby potatoes that I am contemplating cooking in the lobster stock as I reduce it by half, I think that might be nice. Also toying with the herbs for this dish, traditionally its just green onion, but I am thinking a bay leaf, some parsley and chives would work as well...might have to sub white wine for shaoxing... Would love to hear any experiences with this recipe and any brainstorming as to how to elevate it even further!

Can't believe this thread isn't bigger! Very impressive work. Now when are you going to start producing these for sales to Canada?!

Do report back, but I am nearly certain you will tell the difference. To me, the lime pickled onions are far more 'fresh' and citrus-y tasting. The ideal accompaniment to a taco, as lime is a per-requisite most of the time anyways!

Looks tasty no doubt, but I am surprised that Bayless would publish what appears to be a unauthentic Mexican recipe... Typically pickled red onions are made by salting the onions heavily, let sweat, perhaps rinse. Then cover with lime juice and sometimes chili's thrown in for heat. That's it.