TicTac

@CatIsHungry - Sweet potatoes are a staple in our house. Never made an actual sweet potato pie myself...*shrug*! Luckily he has no other food intolerance's - Almond flour is a staple in our house, as is coconut. I will have to look into Coconut Aminos, never heard of it before. Great thoughts, appreciate the input! @&roid - if you have any good Indian recipes, would love to hear. Indian is a big hit in my house, as is Chinese food, Thai, etc. Lately I have been turning zucchinis into noodles and making pasta - did a great tuna/tomato sauce the other day with it, with capers, black olives and goat cheese. Kids loved it.

Fantastic! Love vacationing (and eating) vicariously through your (and others) posts!

I find it curious that there is such aversion to sending food back when it is not up to ones standards. After all, you are spending your heard earned money and you have some level of expectation established. When I send food back: - It is not as advertised, essentially setting you up for disappointment! - There are bones in my fish, sinew in my sushi, etc. Particularly at high end restaurants. - Something is overcooked, improperly executed, etc. I am probably on the opposite end of the spectrum as I will not hesitate to communicate my concerns and if necessary, send food back; if I believe the quality is not in line with the cost.

Doc - I need some of those morels, sent here - pronto! 😛

While it might work well, it is a totally different beast! Sorrel is one of springs heralds, it is up in my garden already and a batch of sorrel sauce will be made soon. While arugula has a very nutty taste, sorrel has an extremely lemony flavour and is a perfect accompaniment for salmon. Some young spring garlic, good olive oil, sorrel and a bit of water is all that is needed! Plant some in your garden and let it go to seed, it spreads really well and can also be eaten raw in salads (a fantastic bright fresh note).

Oddly enough, I detest cooked salmon in all forms, but raw, cured or minimally seared, I quite enjoy it. Gravlax is at least a once a year (typically New Years) occurrence in our house. Typically made in a Scandinavian style, served with a balsamic/caper/dill sauce. Over the weekend I got some organic Irish salmon that I seared quickly, sliced sashimi style and served with a ponzu/spring garlic/ramp sauce - it was very well received. Edit - Darienne - if you ever want something shipped from Toronto, let me know (I am guessing City Fish Vodka Smoked Salmon!? )

Thanks for the feedback - perhaps have 2 size options, a smaller 100-150ml and a larger 500ml for those passionate about it. We have made our own (from their ramps) and have had their oils for years now - never an issue. It will last years in the freezer and weeks in the fridge, easily. And yes, hand ground means mortar and pestle - it is a far superior product than destroying the cell walls and adding air with a blender.

A friend of mine has access to a very large patch of Ramps in their forest and is considering making some Ramp Oil (using only sustainable harvesting techniques - aka leaving the roots in ground) for sale. What would you folks pay for a 500ml jar of hand ground ramp oil (using good quality EVOO)? I was thinking in the $20-30 range (for context, a small handful of ramps sell for $5 at markets here and a jar would take at least 3-4 times that much) but wanted to get feedback from others. This stuff is gold, I have jars still in my freezer and it goes on almost everything!

Thanks Ken. The peppers we are growing are Aurora and Poblano - will look into that a bit. I am curious whether these stunted little guys will get some more legs and be able to produce any sizeable fruit.

Sigh. Those look fantastic! Almost as much as Pizza, another thing I miss (naan with Indian...) after removing gluten from the diet.

Love seeing nature come to life through everyone's posts. Up here in Southern Ontario, we are starting to see wild garlic mustard, dandelions (though I have yet to figure out a way to prepare these which agree with me!), chives of various varieties, ramps (my little patch in the back is up), fiddle heads, spring garlic, to name a few... My indoor seed experiment is doing quite well, at least the tomatoes are. I think my 18/6 light cycle for the peppers threw them into flower and might have fu$*eD them up and stunted their growth - its on 12/12 now and while the tomatoes are thriving, the peppers are healthy, but still trying to pop out flowers (which I keep picking off). Arugula, snap peas, and lettuce seeds are all planted outdoors and starting to come out.

I have heard the same thing is happening with wine (which quite frankly excites me far more). They are able to take a $1000 bottle of say, Chateaux Margaux and identify the flavour profiles which make it, well, a Margaux - and replicate it for a small fraction of the cost.

Wish they would include a bit more information on some of each chef's unique dishes... Just watched the India episode - those Chaat dishes looked fantastic!!! Going to try to (re)-create one tonight. Loved the episode on Japan - though seeing elderly men cry always gets me!

Was taught by my grandmother about the joys of chicken backs. Even at 95 she still eats a chicken back CLEAN of any remnants of meat, and just loves every second of it!

I would eat it as a lettuce - I love cilantro, though. Cilantro+shredded coconut+chili pepper Cilantro chutney (sugar/vinegar/spices) Pickle the stems.

I must say, the only thing I truly miss after going Gluten Free are my pizza's. Seeing these fantastic pizza shots does not help matters! I need a 'Pizza filter', mods! Re: the Basil Glut - I have used Italian basil many times as a substitute for Holy Basil in the famous (and equally delicious) Thai dish - Pad Kra Pao. Very easy to make and it is absolutely delicious!

That I cannot comment on, unfortunately. My guess however is that might have been part of the culprit. Question for @dcarch (saw him doing it) and others who use this method - I would think that after using a seedling tray (36) the next step might be some plastic cups (perhaps their final place of rest prior to being put outside). Are you putting any material at the bottom to provide some drainage, or all soil? Just put 9 varieties of tomato seeds (all but 2 we saved ourselves) into another 36 cell trey, so far a much better germination rate than the preserved pepper seeds. 1.25 CY of high % earthworm castings organic mix arrived today for the newly expanded 9x16 bed. Now the real fun (manual soil integration) begins!

Aurora peppers are about 4 inches from seed Poblano the same Oddly enough, NONE of the pepper seeds we saved on our own (Padron, Shisito) sprouted... Tomatoes have just popped and gone under the light.

@mm84321 - some nice photos, but one will have little to no clue what he/she is looking at and enjoying without some sort of a (even basic) description!

Wife's birthday dinner - her request: Smoked Duck deconstructed poutine (aka gravy on the side). Smoked porcini sauce Wild mushrooms Oven baked Yukon fries Young black truffle pecorino '07 Arista Pinot

Love the snorkeling shots. I successfully hooked my 6 year old on it during our trip a few months back to Jamaica. A favorite past time. That plus great food...awesome.

Just keep cooking at medium heat until all the moisture is gone - crisp bacon is inevitable, just gotta keep cooking the stuff!

Often (at least in my house) the old adage 'necessity is the mother of all invention' rears it's head and presents opportunities to create! Lately I have been thinking far more out of the box with the recent Celiac diagnosis of my 3 y/o son. I have always loved cooking and creating, but given newly imposed restrictions, the need to be creative has multiplied! I thought this might be a nice thread to share things we create (which we have perhaps not heard of elsewhere) either intentionally, or not! I will offer last night's innovation: Lately I have enjoyed creating zucchini purees (an extremely healthy and often overlooked veg) - essentially searing diced zucchini, typically with onions and garlic and some other flavour profile (have done Indian, Thai, Italian iterations, to name a few). Last night's was the leftovers of an Italian/Japanese fusion iteration with the combination of garlic/onion/tomato puree and I used a fresh made Dashi as the braising liquid. Everything was reduced and the contents pureed, consumed as is (great way to get veggies into kids!). The smokeyness from the Dashi really worked nicely. Last night a bowl of said puree was leftover and I was in a creative mood and got to tinkering! In went some soft goat cheese, a bit of S&P and some Gluten Free flour (regular flour would certainly suffice). Some butter in a pan on med-high heat and my newly minted 'zucchini goat cheese pancakes' were born. The texture was fantastic, flavour was excellent (the additional caramelization of the tomato paste and goat cheese worked really well) and before I knew it they were all gone with my 3 y/o asking 'Daddy, you make more of these!?' A keeper concept/recipe for sure. I bet a number of other veggies would work really well in this application - creating a very healthy (and fun to eat) side offering.

No disrespect to the Yorkies... Just give me those onion rings!!! 🤤

Not in the least. Oh, and if you can find me a Robot Coupe at $300, I will take 5!