TicTac

The best parts of the chicken wings are all the little crispy bits and skin...adding any liquid to that totally defeats the purpose! I like to make a thin mayo/dill/garlic sauce and a hot sauce and double dip!

Though I no longer have time to avidly watch football, I am a old school 9'ers fan from back in the Joe Montana/Steve Yong days.... So we will be watching - a rough menu indicates chicken wings (dry, with sauces to dip....who likes mushy wings!?), buffalo chicken dip, cheese nachos, and veggies to help balance things (sorta...)

I often take a BBQ sauce (purchased - like Baby Ray's - don't hate on me, Baby Ray lovers!) and add a bit of ketchup, yellow mustard, franks red hot sauce, and any other items which might help liven it up! In fact I just did that for some BBQ Chicken thighs tonight. Blasphemy you say? Nonsense! Outright Deliciousness!!

Sorry to hear. No Flu shot??

We always have room for another (fellow) Canadian! Welcome.

Hard to tell from the pic, but did you put any seasoning on it besides black pepper? Huge fan of dry aged steaks - a local butcher (Cumbrae's) that supplies most of the top restaurants in Toronto puts out some amazing beef and has an 8 week aged rib-eye that is out.of.this.world.

As mentioned, seems to be a lot of cross over between flavours and food - I will attempt a list of flavours: - Truffles (white or black, I am not picky!) - Mangoes - Raspberry - Caramelized Onion - Roasted Garlic - Lobster - Crab - Roasted Almond - Figs - Wok-hay-Veggies

Would love to hear more about your method! They look fantastic. I have tried a few times to do baked onion rings (fries I have down pat) but have had mixed results...

Pleasure. Though do not blame me for your new obsession or your lighter pocket book 😛 Oh, and that mustard rocks - obviously - it's Canadian! 😁

Be on the lookout for Reblochon - if you have not had it already.

It's funny how couples split things up... Total opposite in my house - I do all of the cooking (and shopping - what cook would let someone else shop for them!?) and my wife handles all of the cleaning and laundry.

Ended up making a late addition to our smorgasbord - Was gifted some beautifully large dried porcini, so I re-hydrated a few in hot water and dry seared some shiitake and oyster mushrooms - in went some shallots, young garlic and fresh picked thyme (there was snow on the ground!!!) along with some white wine and the porcini and liquid - reduced mostly, then blitzed with butter and schmeared on toasts. All was enjoyed with a fantastic 2011 Williams Selyem Drake Estate Chard.

NZ is certainly stunning. Great shots and thanks for taking the time to share with us, as always @KennethT

Now that our kids are a bit older (6/4/2) they enjoy sitting around and eating with us (and watching a movie of some sort) As such, the recent tradition continues of nibbles to pick on throughout the night... Made my annual gravlax which is curing away as we speak, along with the prerequisite balsamic/dill/caper sauce. Other nibbles will include: 6 or 7 different cheeses, prosciutto, smoked oysters, pate and (GF) breads and crackers. And good wine.

Does a bear shit in the woods!?

Absolutely. Take young spring garlic, place in a mortar and pestle with some coarse salt. Proceed to grind into a paste. Place in a small jar and cover with olive oil. Freeze immediately. Enjoy.

Wild Mushroom / Dried Porcini / Black Truffle paste risotto - topped with seared cauliflower mushrooms Followed by sauteed baby bok choy, spanish onions and napa cabbage - finished off heat with a little frozen spring garlic Dark chocolate covered orange peels for dessert

A stellar batch of Latkes were had last night. Russet potatoes, salt, pepper, a couple eggs - salt at the end before forming - that's it! Golden brown, crunchy goodness. Served with home made apple sauce, cranberry sauce and a whole smoked turkey.

I do not put anything that comes in contact with our food anywhere near products containing SLS or other nasty chemicals!

More like if you are using P&G products you are doing it the wrong way!

And unlike truffles, if you treat them right (aka ethical harvesting/not pulling the bulbs) they will return every....single....year! Speaking of which, I have about 4 months to use up a few freezer ziploc bags of the green gold! Soup might be in order.... And it is oh so fantastic cooked down slowly -

I have transplanted a few patches from my 'spot' into my backyard over the last couple of years. Have not noticed any spreading as of yet and we do not pick the bulbs, so we shall see. Come for a visit in late April/May and so long as you do not mind wearing a blindfold, I will take you to wide forest swaths with ramps on rolling hills as far as the eye can see!

This was my first attempt at making ramp powder, actually. Just low and slow in the dehydrator then blitzed in the blender. A glut of ramps this past spring led me to not only freeze but also dry them. A very unique (and different than other preservation techniques) flavour profile seems to get captured via the drying process.

I made a 'version of' a creamy ramp recipe; 3 tbsp of mayo Quarter lemon Pickled red onions minced Dried ramp powder Olive oil S&P Came out nice, I anticipate the longer it sits the better it will become esp with the dried ramps...

Looks pretty scary. I for one would have promptly returned that $14 abomination for something palatable!