TicTac

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.

@Smithy - One of my favourite peppers, (along with Poblano's and Serrano's to give you a sense of my taste/heat tolerance) - these can be fairly hot, but certainly not overbearing and have a nice flavor to them. Last night I made tacos and ground one of these up with some salt, then added lime, Vietnamese coriander and green onion - made for a fantastic and tremendously beneficial (to the taco, and my taste buds) addition.

High Guy's often come up with the most delicious concoctions - random, but delicious. .....Not that I would know anything about any of that........

By in large the garden this year is doing fairly well, though oddly enough one of my zucchini plants along with one of my cucumber plants have decided to simply stop growing and begin wilting completely. Upon further queries with other local gardeners I’ve heard similar tales the season… Perhaps plants too can contract Covid?! On a more positive note my ground cherry plant is booming And an absolute bumper year for the aurora peppers

Pickles are an art form, nothing simple there! 😛 What ratio do you use of vinegar to water? Any sugar? I love middle eastern pickles, the spices are far more interesting than the typical 'dill pickle' we see in NA!

Smart Kid. Mushrooms and potatoes are perfect together...not to mention that I spied bacon bits and a cream sauce....he's onto something!

More info @shain! Looks great. Love pickled veg. I made Jaymes's squash recipe after @Shelby helped me out. Took her advice and omitted the sugar (would have most likely done that anyways, fresh veg is sweet enough!) - really nice dish. I can see truffles making their way into it on a special occasion!

Minus the mouse poop! 😛

I get the lack of appeal of that alien looking centerpiece, but trust me, it tastes just as good as the rest of the flower! Oddly enough one of my plants just started drooping all of its leaves in the last couple of days, no signs of disease or rot, just is not willing to perk back up or produce much of anything (a couple male flowers per day)...not really quite sure what to do. My farmer told me they most likely have no more energy left and to water less on the plant and circle some compost around the base, water around that. Bit of a finicky plant, this zucchini is!

I have been eating these for 30 years and never encountered a bitter pistol or stamen. When the flowers are less than 1-3 days fresh, the innards tend to begin to go south first, so one might check for that under certain circumstances. I would highly recommend crispy pancetta diced small, ramps or garlic scapes blended with ricotta and good olive oil - stuffed. Then dredge in a mix of rice flour and cornstarch slurry. Saute in a small amount of high temp smoking oil and enjoy!

Hard to tell from the photo, but are you removing the 'innards' of the flower?! If so, those are the best (and sweetest) parts! Lastly, if you are swimming in a glut, I would suggest sauteing them whole and then dress as a topping - you will be able to cram far more on that way!