TicTac

I blame you all for my recent obsession with searching Kijiji for vintage Pyrex or heavy duty steel bowls!

Indeed she does!! My 6 y/o likes pickled chile's now and even tries a tiny bit of hot sauce every now and then. Very interesting about not toasting - I may try that this time and see if I can tell a difference.

Thanks Mike. I was taught that with dried chile's to toast them before submerging in water to 'bloom' prior to blending - thoughts? I love chile sauces, just have to make sure I tame the heat so my little 2 y/o doesn't blow smoke out of her ears!

Pick me up on the way, rotuts; I'll bring the Linzer Torte (my grandmother is from Austria and makes/taught me the secrets!)

This looks great, Mike. Can you share more about the sauce? I have leftover pulled pork from Taco night last night and this looks like an ideal usage for a dinner this week...

Looks great, @Duvel - Happy bday to the little man. (everything looks fantastic minus that scary Philadelphia berry 'stuff'!) 😱

Hope you plan on eating that bone marrow!! Lucy wont miss it as long as you give her the exterior casing

That's why you use a bubble tea straw

Forget the spoon, grab your straw!

If you need a good HVAC guy (which it sounds like you just might!)....let me know.

Can you elaborate more on the spinach and chickpea dish? Sounds like a great combo!

While doable, as many people have noted, certainly not easily replicated with the required pickled ramps... I would modify a number of things in it and most assuredly produce a far more flavorful end product! Pickling ramps removes much of the beauty of the ramp - the sweetness and to some extent, garlic notes are much removed. It basically ends up tasting like a pickled onion.

My guess (and based on my experience with ramps) is that if you used a combination of fresh and pickled ramps, this dressing would be significantly improved. As @Margaret Pilgrim eluded to, there is much hype over this, quite frankly, because it has Chang's name linked to it. From the looks of it, it is certainly not groundbreaking stuff!

Yogurt is also on my no fly list...What's the taste difference between regular buttermilk and 'whole'? The ramps I have covered! I still have at least 3-4 jars of pickled ones (not to mention the 3-4lbs of frozen whole ones) from this past spring. Kefir is somewhat tolerable, so I suppose that could work. What about a rich Greek yogurt? Is the mayo specifically Kewpie, or would any mayo suffice? From what I seem to recall Kewpie mayo is slightly fattier with some sweetness added in, no?

That does it! This spring I am going to start mass producing pickled ramps, not for sale - just for trade'sies 😛

If one had an aversion to buttermilk - given the taste of the final product per the original recipe, what would you substitute? I am thinking maybe just a little lime and/or lemon and a bit of water?

An extended 5 hour dinner party tonight! I contributed a dish consisting of Joel Robuchon's mashed potatoes, porcini reduction, seared king oyster mushrooms with ramp oil, and smoked speck. Other noteworthy contributions included a fresh white truffle risotto and porterhouse/usda NY prime strip dueling steaks with tarragon butter.

I would like to hear more about this interesting looking pan!

Love this photo for so many reasons. His expression, the Fabio'esque hair and the wristband...awesome! Oh and the cake aint too shabby either

This is what you would call - Form over Function. Of little value to me, at least.

Sadly no picture, though not that this lunch was a beauty to begin with... But a total mish-mash of 'odds and sodds' as my mother used to call it. I put together what I thought would work, and indeed it did! Crispy fried Haiga rice, leftover paste from last night's clams (green onion, chili, garlic, ginger) and finished with leftover chopped smoked sprats...a squeeze of lime....very strong enjoyable flavours!!! My 4 year old asked for extra.

$18!? USD I bet to boot! Wow! I need to consider peddling my pickled ramps.... 🤔

Good idea as well. Pat them dry really well before searing. Wonder if a bit of salt while sitting uncovered would help by removing a bit of moisture and condensing flavour....

It's all about how hot your pan is. If your pan is screaming hot, add a bit of either clarified butter or my preference, rice bran oil and butter mix - and you should achieve your desired browning. Ensure not to overcrowd the pan, and if you have a thick heavy pan - even better.

Do they throw the eggs into the pasture after the chickens lay them? 😋