TicTac

I am signing up for 3rd Party QC duties. Surely there is a need for such a role....

Lailey is quite a nice winery. I recall having enjoyed a number of their wines over the years. For Ontario, they are in the top 20%. Enjoy, folks. Oh, and if NCT has their Meritage (they do not often make it) grab a case!

Is that for CDN customers as well?

Many thanks. Will give this a go next time and report back!

Ann_T - great result. I recently purchased a Pizza Steel (http://modernistcuisine.com/shop/baking-steel/). Haven't had an opportunity to try it outdoors yet, but the indoor results (gas oven) have been good - but not as good as what you posted. I am wondering if convection might be a good idea next time..I have also yet to try putting it flat on the bottom of the oven....

Great crumb. What surface do you bake on/in?

You just have to find the right market! My beloved Japanese supplier 'Yu Seafood' closed its doors last year, so lately I have been buying from Sunny Supermarket ( Leslie and Finch ). The Chinese sure do know their food, and are nearly as stringent as I am when it comes to quality/freshness and variety. He pulls in not only the typical EU (stripped bass, bream, etc) but also some nice stuff from Florida (Grouper, lots of live offerings - geoduck, lobsters, various clams - razorback, etc among other oddities - like live eels which chances are I will never buy!) And to ensure I am staying on topic - from said market, I procured both a nice piece of salmon for the wife and little ones, and I picked up some fresh Boston squid for Calamari!

Fantastic. Thanks for taking us along. I would have picked both the sweet breads (how were they? hopefully not overdone!) and the red fish as well! Love the shots of the menus - gives not only a greater perspective but also a creative blast to us living vicariously through your efforts.

Oh - but we do! I give you SUMILICIOUS! (5631 Steeles Ave E) (the most recent, and arguably strongest contender on the 'scene'). Gives Montreal a huge run for their money. Huge portions of fantastic smoked brisket with tons of fat....oh man.....

I would avoid picking any for 2-3 years. Let them strengthen and spread naturally. I transplanted some I dug up last year and have about 2 dozen shoots this year, will transplant some more this year for future years to come.

No, but perhaps 'environmentally destructive'? I always bite my lip (or perhaps in this case, fingers) when I see all the paper plates on this site, but I realize some people have accessibility issues so I cannot presume anything.

I like my hosta's too much to eat them!! Lots of wild edibles popping up, as you said, ramps, asparagus along with dandelion, garlic mustard, fiddle heads, wild celery, etc - least for us N. E. Coasters!

Tacos al Pastor

The GTA is the most culturally diverse city in the world. Something many do not know. We have many of the worlds cuisines within a 40 minute drive!

There is a great salad that I make around this time of year that includes: - Roasted Beets - Avocados - Ramps - Roasted Garlic - Some form of acid

Joel clearly knows his food - but as you said, even that is a bit extreme. Fresh cut spears into cool water do the job nicely for a few days, at least.

So jealous of those fresh Asspergass (sorry, it's what this household - aka the rugrats - refers to them as...!) They are one of the veggies that truly degrades the moment you pick them - hence why keeping them in water is advised. Then again if it is a 2 minute walk to the kitchen, who needs water!?

You have no idea! With the most diverse population in the world, comes some great cuisine!!

This one's easy.... It's used to scratch all those hard to reach places!

I wish I could do more of this. Part of my plan for retirement is moving north, on water, to be able to hunt and fish for what we eat. It is how life was meant to be lived, which humans have sadly strayed too far from. The only 'hunting' I do is for wild edibles (black raspberries, mushrooms, various edible greens, etc). Would love to see more so I can live vicariously through pics, for now; at least

Though we do not eat a ton of pasta, lately in the rotation have been: Carbonara (always in the rotation!) Cacio e Pepe Tomato reduction with good quality tinned tuna Porcini/Truffle Pecorino Very soon however... Ramp/Asparagus (get your rear end in gear, Mother Nature!!!)

Corn Husk Scraper!

Perhaps to scrape the meat/fat off of a (small) hide?

I bet if you fed your patients this stuff instead of the gruel hospitals pass off as food these days, recovery times would be halved!! That bread....!

Any chance on getting the recipe for your potato dumplings? They look great and I think my kids might just love them!