TicTac

Heh...looks more like har gow folds than a roll So long as it tasted good!

Sounds to me like a 'munchies mission'

@Shelby - did the snow pea leaves come like that or did you de-stem them? Love snow pea shoots, but have never seen just the leaves like that!

Hence why the Japanese use it for making 'glue'! I love Tadig - never tried making it, however. Lucky for us there is a huge Persian community in the GTA and finding excellent Tadig is not hard.

Gorgeous! The house looks like it has so much charm and character. And the land....stunning! Can't wait to hear/see more.

Very cool. I often think about what it would be like to live in a old house in the country (France couldn't be a better backdrop!). Would love to see some shots of your property and locales. Welcome!

So many to list. I am a big fan of gastriques - so many variations one can do, and so easy to make (and quite the wow factor when tasted!) I make a variation of yours as well, I also add heavily reduced stock and often Sage (though I do not use a roux, but rather reduce the heck out of it to thicken). I make that sauce for many red meats and always for venison!

You mean you don't bathe in Moose and Beaver gravy!?

Forget Nutella - If you can get your hands on some "Crema Spalmabile Alle Nocciole - Tonde E Gentili" - do so! Italy's FAR superior offering to Nutella - produced by Baratti & Milano. I split a case of it with family members annually. Good stuff!

We do the exact same thing (with chicken as well!) It amazes me the number of people who throw bones out without making a basic stock. Then again I also save all my veg trimmings for stock too... Oh, and re: the gnawed on bones, we do that as well! After all, they are boiled, and opening up the bones just gets that much more flavour into the soup.

If anything constitutes adventurous eating, it would be tackling that beast of a sandwich!

With 3 kids under 5, we no longer (and thankfully so) brave the elements nor the crowds but rather have an open house for other friends/families with little ones and celebrate the 'new year' around 8:30 or so! But that does not mean us adults cannot enjoy some good eats...over the last 5 years I have evolved to simply want to put out a big spread and let people graze at their leisure (I used to do 5-10 course tasting menus which were very involved and did not allow me much time to relax). This year on the table will be: - Home made smoked mackerel spread - House cured gravlax - 'Pinwheels' (rolled and sliced puff pastry variations) - BlackBird Baking Co Breads - Selection of cheeses including: Reblochon, Tomme De Savoie, Grey Owl, St. Agur & a few mini unpasteurized goat cheeses - Prosciutto di Parma, smoked duck breast - Seared Foie Gras toasts w Cherry gastrique - Hearts of Palm salad - Meyer lemon Ice as a palate cleanser somewhere between all the fat! A few good bottles of wine to accompany and any other items friends bring by.

Shain should chime in here - but I will offer a few thoughts... Try to get your hands on Smoked Dried Chickpeas. We have brought them back a number of times from trips to Israel and they make the ULTIMATE hummus! Besides that, garlic confit instead of raw makes a big difference, as does high quality olive oil. Other than that, I am a bit of a purist; though sometimes I will add some roasted hot peppers to it.

That's some expensive pasta!

Nothing wrong with that combo! It's the glass of milk that throws me off

@Anna N - after seeing your posts with herring and Akvavit, I ventured to Bayview Village LCBO and picked up a bottle. I asked the vintages rep if she had tried it, which she said she hadn't, but commented it had a 'cult like following'. Mother nature clearly is cooperating as I just left the bottle outside all afternoon and sampled it now, as I prep Latkas for tonight (which I thought it would go well with). I have a high level of respect for anyone who can drink this straight! It is hot! I figured it would be a good cure for this nasty cold/sore throat, and it just might be that! While I will have to try it again on cured taste buds, caraway is quite prevalent with a bit of citrus notes. Curious to see what my taste buds share when I can breath. Very dangerous (but interestingly tasty) stuff!

Thank you for that detailed response! Very helpful. That's true re: year round ice cream, but much of the world doesn't endure Canadian winters, but it takes a certain type of individual (*raises hand*) to want to make popsicles in -20 degree temps!

Thanks BD - So essentially it is a Simple syrup / pureed fruit concoction... Question - do you strain seeds/pulp out? I also read up-thread that people roast fruit, is that simply to reduce water content? Very excited! I must be an oddball, wanting popsicles in this frigid Canadian (not even) winter....lol

After seeing everyone's unreal creations I finally succumb and bought a popsicle mold - ended up with this one: https://www.amazon.ca/gp/product/B075J9VHGV/ref=ox_sc_act_title_2?smid=A1NWLVZ5JUI6X6&psc=1 Of all times, I pulled the trigger during the coldest day of the year so far....go figure. Curious if anyone has a suggestion to a website which gives basic overview of popsicle making techniques which I can then innovate from?

The color of those yolks....!!!!

As long as there is no plastic! Glass we use for storage (I have a full 20x30 drawer filled with various glass jars I keep - many Bon Maman and Canning ones to be found.) Steel we use for mixing. I enjoy Le Creuset for bake ware but I do often use 2 small square pyrex's as well.

Actually regardless of the marketing ploy, it is a great brew!

Interesting! Different distributors as well....very odd. Tomorrow, I shall acquire one!

Nothing wrong with a glass of wine! I am curious, perhaps Anna can chime in - I note on the Vintages website 2 Aalborg Akvavit's, one from Denmark, the other from Sweden - both "Taffel"...which would be the superior choice (based on price, Sweden wins, by $5).

A rare glimpse into cultures not seen by many in North America. Many thanks. Truly enjoyable.