TicTac

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!

Thanks. Flexible when dry? Haven't seen such a beast around here (I am well familiar with the 'pliable when wet variety')...though I will be at an Asian grocery store today so will keep my eyes peeled.

Curious. Does anyone use a wrapper that is gluten free? I wonder how rice paper wrappers react to frying....or baking even, for that matter...

$1500?! 😂 Not that I am an IP fan, but one could purchase an IP for each day of the week (and blenders) and still have money to spare, for that price tag!

Wouldn't curl up like that if it was raw.

Looks awesome @Shelby - only change (for me at least) is swapping the cheese till the end of the meal! 😛 I would happily depart from sweets for a nice variety of (mostly) aged cheeses!

Re: Trench system - what are the benefits??? (Had to watch the video without sound!)

Avocado soup is also excellent. It can also be used in baked goods to create a far richer/moister texture.

Correct. Thanks. I probably should proof my posts before hitting submit...oh well, least I have my very own Editor in Chief(s)

I believe it is fair to say that the Avocado has already found popularity in the kitchen! One interesting application - substituting Mayo for Avocados (to increase the health and flavour factor) in tuna salads. Same concept with an egg salad. Equally so, chicken salad. I also often use it as a thickening agent in salad dressings.

Typically - Oregano, Garlic, Lemon, Olive Oil.

Awesome. It's a treat to see some green on the ground rather than all this wet white stuff!! Curious to hear what you do with the dandelion and mustard greens...