TicTac

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!

Squares are indeed the best because you get more filling and not so much of that nonsense crust (sorry crust fans, but butter tarts are all about the gooey filling!!!) Walnuts, pecans, raisins - all accepted and delicious in their own right. Anything else is blasphemy!

I think you might lose that bet

Raisins....walnuts.... All welcome to be embraced by that golden sugary gooey deliciousness!

I have been on the look-out for paw-paw trees near streams/rivers but have yet to locate one (Southern Ontario!)

@Darienne - Yes, I learned that the sour puckered face way Do you add a lot of sugar to the jelly or is it a sour jelly? You can thank the birds and their droppings for the sudden wild grape appearance! They can quickly take over (I keep fighting them off my Austrian Pine and Oak tree) and become an issue if left unchecked!

Would love to hear more about your usage for the wild grapes. I see tons of them around and have tried eating them but they are so tiny, with barely any flesh, a huge seed and super sour! Sorry I cannot be much help pertaining to your inquiry, but I would imagine like any stain, the longer you leave it, the harder it will be to remove.

It did sound that way from my post, but I am open to being convinced otherwise! Luckily this is not a hulking beast of a unit so it might be something one could store fairly easily. I do like the idea of the flexibility of the unit (given the nearest electrical outlet). That is certainly an attractive element.

I get the whole precise temperature control concept....but that has very limited applications (least in my world of cooking). Why else would I want one of these - especially if I have a brute of a gas cook-top?

I have only met him a few times, but I can certainly see that....lol. One of his grasshoppers opened up Duo (up in Markham) and it is just as good as Rahier without having to deal with the nonsense that is Bayview and Eglinton.

Dufflet's used to be decent - long before she went mass production/commercialized processing and cut back on quality in order to increase quantity and the bottom line. Now her pastries and desserts are cloyingly sweet and very one dimensional. I will stick to Rahier or Duo

Could be - I don't believe I soaked them at all. Perhaps a similar treatment to clams is in order....