TicTac

Epic burger! Not sure I could open up wide enough to tackle that bad boy!!!

Some of them - like Manchego, have a wax coating on the outside - so just make sure you shave it off before you cook with it! But yes - I save them all.

There are a number of methods one can use to make a relish with them. My preference is to cook them, caramelize, along with onions garlic and a bit of chili - and blend that up. Makes a fantastic pasta sauce, pizza base, etc etc. In the past I have sliced them fairly thin, salted heavily and put vinegar and pressed them for a few hours. After that simply oregano, chili and olive oil - you can blend that to make a relish. This time around I took the advice of an Italian neighbor and sliced, blanched them in a mix of vinegar and water, and then put them still warm into a dressing of garlic, chili, oregano, red wine vinegar and olive oil. 3:1 oil:vinegar - at least, but to your tastes. Salt and Pepper. They are pretty tasty.

I have seen Blue Dragon at Organic Garage - will try it next time (in fact, now!) I am in need of a resupply. Thanks.

The only curry paste I have used (and occasionally do when I do not feel like making my own) is a brand called "Thai Kitchen" - I prefer the red curry paste, but they also sell Yellow and Green. Intense stuff, very fragrant - quite good.

I like the ring of that.... 'Fried Green TicTac Tomatoes' - thought it might be off-putting to some 😛 Glad you attempted and enjoyed! I get the whole textural contrast topic. When I was still eating gluten, a really crunchy country bread along with the FGTTT's on top, with their oil, fried onions and garlic - was a beautiful thing! For me I prefer them to coated simply because of the caramelization and new flavours which emerge which their coated cousins simply cannot create. I did a batch of marinated pickled green tomatoes this weekend, while not fried - they are quite delicious!

Shorts?! 'Dem be some very short manly shorts! My guess is more like boxers (underwear)!

Been watching The Chef Show on Netflix - I like it! Though I fast forward some of the non food related stuff, it has some great moments and I have had a few ideas come from it - the one remembering Jonathan Gold was fantastic. I will be making that Green Curry - so interesting how differently she executes the dish than how I typically would.

You will know better than I - but is there a difference between preserved vs pickled bamboo? I local (and excellent!) Vietnamese place has one bowl which I simply cannot bring myself to try as the aroma is too off putting - it is a duck and preserved bamboo soup. I can smell it from tables away. No thank you. Love noodle soups, this is great stuff!

Save the skins as well. I like to shave the pith off and dry the skins. Fantastic in many Asian dishes and it makes excellent herbal tea too

@rotuts - agreed! It almost makes me want to market my 'umami bomb' bean burger. Sure it does not taste like beef (I did not attempt to make it so!), but it sure is delicious! Never ceases to scare me how susceptible most of the population is to marketing bull$h!t!

All I can hope for is people wake up and realize that replacing meat (in an attempt to eat healthier) with a highly processed 'meatless burger' is not the answer!

Sorry, but.... I hate to be the rain on the parade - however; with all of the knowledge around the inherent issues with plastic (and even more so with food and extreme hot or cold temps with said plastics) and the associated health risks, it begs the question..... Why!?

Believe it or not, I still saw elderberries (though on their way out) on my bike ride this morning! For context, I am in Southern Ontario.

*slap* *slap* Now off to your room, mister!

Awesome mushrooms. As you said, the key to unlocking their full flavour, browned and a bit crispy! Was taught this by a chef over 20 years ago and have not looked back since. No other mushroom execution comes close!

@Smithy - Just keep an eye on them as their sugars will burn if left alone - would love to hear your thoughts once you have a chance to try it out!

I must admit, I really do not get the whole breading of fried green tomatoes... To me at least, one of the main joys in fried green tomatoes is the caramelization of the tomatoes sugars. After a while, in some good olive oil, typically with garlic and onion hunks, often a chili pepper - the tomato turns dark brown and gets ooey and gooey. Absolutely delicious. This year I am going to make a batch and then turn it into a jam - should be pretty killer.

You sure you are not thinking about another Green plant and its sparkly little 'hairs'? Try pulling one out, Shelby. If it comes out easily then perhaps it is a seed (the round ended piece) that got attached to the tomato... If it seems attached, then perhaps you just have a mutant on your hands!

A new spin on Mexican night in our house - I tried my hand at making my own Mexican (I learned there is quite a difference between that and the Spanish version) chorizo spice blend today and it came out really nicely. It was certainly far spicier than it's Spanish cousin (and IMO far tastier) though my kids (all under 6) did not seem to mind and between gasps and gulps of water kept coming back for more!

Let's not forget that cold potatoes decline in textural quality as well! I like adding the dressing to the potatoes when still hot and then consume when warm/room temp.

I thought it was! I can imagine your pain in having to try to keep it clean. People always say how you see dirt on white surfaces or black very easily, but I can only imagine what happens when its reflected back at you!!! 😲

@Franci - Do mine eyes deceive me or is that a mirror as your stove backsplash!?!

Curious to hear about your attraction to them... We have grown around 4-5 Green varietals over the years and while they are enjoyable, I find them inferior to their Orange and Yellow fleshed cousins. Certainly enjoyable for variety, however.

Apple picking season! We are heading to Avalon Orchards in Innisfil in a couple weeks when their Liberty apples are ready (my absolute favourite varietal!). But the real reason I go there is for their fresh pressed unpasteurized cider....mmmmmmmmm! Hope you have an apple press handy!