TicTac

I was debating whether this forum would be an appropriate place to post this. However after further reflection, the fact that this disease comes down to food and requires an alteration to ones diet, I felt it would be beneficial, perhaps for many people, as this disease gains more awareness, etc. With that being said... My 3 year old son was unfortunately diagnosed with Celiac very recently. I am curious to hear others experience with this disease, specifically regarding cross contact within the kitchen. I have made a decision to join him in a Gluten Free diet, for support, as well as I have had IBS all my life and from my limited research, the change should have a positive effect (4 days in, improvements notice already). Quite frankly, it hasn't been too difficult as we shop on the outer isles of the market. I am however saddened by the loss of Pizza... I would be curious to hear if anyone has come across a decent GF Pizza crust...besides that, I can handle the loss of bread, and its relatives. It is an unfortunate disease, but fortunately with caution and monitoring, one can lead a relatively normal life. Would love to hear others experiences and any great GF recipes!

This made me laugh. Thanks - I needed that!

So awesome, Shelby...thank you again. Fishing for turtles...that's a new one to me....very interested to see how that transpires! You have a beautiful piece of land there...and active water to boot...oh boy! 😍

No need to find a recipe - just sear the little beaut (thickly sliced) in a mix of EVOO and Butter till brown on both sides, S&P - a little thyme, perhaps - crust bread if you desire. Enjoy.

Slightly off topic - sorry - this pic appears to be a Wolf range (like mine!) - however I am curious what that metal plate your pot is sitting on (and what value it offers)?

Honey is a magical thing. The only food that never spoils. A little heat will bring it back to its liquid form. Perhaps try an unpasteurized creamed honey - might have a longer life before it crystallizes.

and I am sure they were fantastic... Nice color you got on them (critical, imo, in most mushroom preps). I adore mushrooms, and love foraging for them almost as much as I enjoy eating them. Elm Oyster season begins soon - with some rain in the forecast today and cooler temps, I will soon be in adult-scavenger hunt dream land!

Ronnie is a smart man, I too am horrified by the concept of Can'O'Meat! Looking forward to this installment, always tremendously enjoy following along in your adventures.

To further investigate, you would need to do a spore print. If you are not familiar with how - take a white piece of paper and leave the cap of the mushroom sitting on the paper overnight, remove the next day and ta-da - then the research actually begins!

Looks like a shroom from the Boletus family, though hard to tell without seeing the gills.

I quite enjoy, dare I say even prefer the bonus commentary! (and I would venture to say that I am not alone in that!! 😊)

If you ever want some fresh Shiso, come by my place - I was given some seeds from the owner of a Japanese fish store years back and have grown them (easily!) ever since. You can also try any PATs supermarket ( Koreans use a lot of Shiso as well ).

At some point one must be satisfied with ones results and simply ENJOY. scott's endless obsession with neapolitan pizza and reducing baking times aside.... What is the big deal if it takes 5 minutes vs 3 to achieve an excellent result!? I purchased a MC steel (cost about $120 after tax and conversion) about 6 months ago and am slowly perfecting my pies. A 1h heat at 550, top rack, and 10 minutes of broil before putting in the pizza, with 2 minutes of broil during cooking and 3-4 (Depending on ingredients) of no broil cooking produces a fantastic crumb with a nice little bit of char on the crust. Besides the bit of smoke, I can produce a pizza that most wood ovens would be proud to offer.

Awesome posts and thank you for taking us along with you on your journey... You mentioned in another thread you cannot get pecorino back home, and yet while in Italy, you are eating brie!? Surely there are some ancient local laws for such egregious offenses!

US Customs and Border Protection does not include an IQ test in their hiring process.... When you say 'strip search' - as in the literal meaning, or rather a 'pat down'??? Either way, sounds exciting!!

Looks great Anna. What are your Teriyaki sauce ratios?

So long as the shape is accurate, anything can go on a 'pizza'! Some unique (but excellent) ingredients I have used: Fried potatoes (so good on pizza - some excellent pepperoni and smoked cheese make for a tasty trio!) Garlic Scape Paste Garlic Scapes Asparagus paste Fava paste Bacon jam Zuccini flowers The list goes on.....

Wasn't Jo the one cooing over a Mountain Magic breed of tomato that they grow!? Maybe it's the 3rd Mai Tai talking!!

There really is nothing better (and more rewarding) than eating what you forage. I believe it is an eve greater reward than eating what you grow (I do both, for comparison!). Must be ingrained in us from our hunter/gatherer days, something primal awakens and everything tastes that much better! Clams look fantastic!

A simple pizza steel will be more than sufficient to achieving excellent results. Takes up far less space, costs a fraction of the price and is easily portable between oven and BBQ (for high heat).

Agreed!!! Unless of course one enjoys eating foam...then, they might be akin to a pig in you know what....

As are Shiitake and Oyster!

Re: Morels - me neither! As far as mushroom hunting goes - if you pick (and eat) one that you are not sure about....well, perhaps that is nature's way of thinning the herd, or at least teaching you a lesson.....lol. I *only* pick mushrooms I am certain of. The one I mainly pick (Elm Oyster) only grows on a specific tree (Manitoba Maple) and I have researched sufficiently to ensure there are no deadly 'look a like's' in our province.

They do not get crispy at all. But they do caramelize gorgeously and take on a very sweet / tart flavour. I also tend to cook garlic and onions with the greenies and the olive oil when all is said and is great with bread. Put all those items on a nice hunk of crusty bread (zucchini flowers often find their way into this dish too) - happy times. Edit - I have also added all those items to a blender and made a fantastic spread.

Peeled the tomatoes!? LOL 😂 Those fried greenies look great. Have you ever tried doing them without batter and letting the natural sugars caramelize? I am trying to limit my BLT consumption this year, not because I do not love them (I do, and I have 6 varieties of tomatoes asking to be part of one!), but simply because bacon, as darn delicious as it might be, is really bad for us and I am mindful to not eat too much of the stuff!