TicTac

From an antioxidant perspective. And in that order.

Enoki, Shiitake and Oyster mushrooms are some of the healthiest mushrooms readily found. Just keep the button/portobello mushrooms....yuck!

It's possible, I suppose - however this was even detected when the head chef at Zen took a blow torch to a piece of Toro - as nice as it might have been I could still detect that hit of butane/propane - whatever it is those devices use.

I have yet to taste any food cooked 'by torch' that I do not get at the very least, a background propane nuance to it. It's disgusting. I know I have sensitive taste buds, but seriously people, this is a bad hack cooking technique!

Love it - learned something new - warrigal greens! Sadly at a balmy -14 prior to the windchill, there is no outdoor gardening at the moment, besides visually planning a new addition to my front yard veg garden transformation, evolution; extraordinaire.

They used to have a place near Yonge and Eglinton that I would sometimes walk to from the office... From what I recall, their Tom Yum soup was very good!

Wow!!! I can only imagine (see; hope) for your sake that it is a blip on the proverbial pricing radar and that once they have their supply under control prices will level out. Certainly being closer to Japan than I, you should be able to source imported wasabi for less than that...? edit to add - if that fails, I could probably ship you some at a cheaper rate!?

Nothing like fresh wasabi. A tingling heat that slowly creeps along your taste buds. None of the harshness associated with typical horseradish 'wasabi'. As mentioned, you want to grate it just before you use it as oxidization certainly lessens the nuances and impact of it. The nice thing is that it will last for a couple weeks if properly stored.

Curious as to where you are and what you pay for a fresh wasabi root. There are very few places around here (oddly enough, the most ethnically diverse city in the world) that sell them, and the one fairly 'local' Japanese place sells them at $26 CDN a piece!

I have a dill patch in the garden that I freeze large batches of - it freezes fantastically and is far superior to the dried stuff! So in winter, that's what I use for the sauce! Re: the avocados - little trick I have learned to hasten the ripening process is to put them into a paper bag and seal it up well. Check daily, as soon as you can push your thumb into the top of the avocado, put it in the fridge! It will last in the fridge for over a week.

If you want to get fancy, how about a red wine/demi reduction? Or a similar port reduction?

You don't have to convince me. I put pickled onions on sandwiches, salads, in soups...you name it!

Grab yourself (or have your secret connection acquire) a piece of 8 week aged Rib-Eye from Cumbrae's - ask for closest to the deckle, if possible. Slice a few pieces of that deckle off (this is the secretly preferred cut of most butchers - the outer extra fatty/tender ring of the Rib-Eye) and drizzle. Perhaps a tiny bit of sea salt. Enjoy!

Solid selection of toppings, @Norm Matthews! @lindag - pickled onions work really well to contrast a rich chili. I always have a jar of home made Mexican pickled red onions in the fridge.

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.