TicTac

I wonder how accurate my Wolf range is and whether I would benefit from one of those....I like the idea though.

Talk about some fantastic looking seafood! Drinks look very nice too - would be curious to hear what all those fancy concoctions are.

Looks excellent! Thank you for sharing.

Canada's - as I grow my own! Lately I have been enjoying a concoction of Lemon Grass, Mint, Ginger (non local) and Cilantro. Really tasty. This morning, it's Chaga, Lemon Grass and Mint. Far more benefits than traditional tea, no caffeine, and (in my opinion at least) far tastier. Though I do enjoy a nice Chinese White (White peony) or (red) Oolong every now and then.

It is a specialized food grade rubber. Really fantastic surface. Much more enjoyable to work on than wood, I find.

What's utter nonsense is how quickly the US Government approved the buy-out. This should not have been allowed.

Recently bought an Asahi cutting board after seeing how large and nice it looked at one of my local Japanese haunts. Not cheap by any means, but tons of real estate - really enjoyable prepping large meals on it. http://www.korin.com/TK-203-03-100?sc=28&category=286082

If I may suggest, somehow try to get under your carpet and get the fans blowing under it. Years ago my folks had a flood in their basement which was carpeted - only thing that saved them from mold & mildew was getting some industrial fans pumping air under the carpet. Oh, and back on topic - things these days, sadly, are built to break! Too many plastic parts, too many electronics, etc.

Finally something to share! Far better than the bounty was harvesting them with my 4 year old son. He was quite amused by the odd shapes of the cukes, to which I responded 'Welcome to Mother Nature and what real food looks like!'

I was going to say....perhaps it was just a bit tight. From what I can see, it does appear to be slightly compressed. I would also distribute the filling more evenly and perhaps in greater quantity so that there is even distribution between layers. You are adventurous in your double roll technique! I typically just roll up the entire sheet and slice 'em up!

This has been a lot of fun. Thank you, ladies.

Thanks for sharing. Was lots of fun.

Send it down our way, it is smoking hot in the city.

Sounds delicious.

Just from your recent haul, I can already picture the makings of an awesome savory 'pinwheel' - or tart - depends if you feel like rolling and slicing or not Caramelized leeks and corn with some reduced tomatoes, pimenton and a touch of goat cheese....making myself hungry.....

Glad it worked. As you experiment with the amount of water and where you place it, you will eventually achieve YOUR perfect version of 'fresh out of oven' toast. This also works well on whole loaves, bagels, etc.

How big are the mini's? In our house 'wraps' of all ethnicities (cant believe the plural is not a word!?) are often enjoyed - with many bowls of various fillings to be customized at ones delight. Be it traditional Mexican, Greek, Thai, Chinese, etc. We often will get some nice big lettuce (preferably red leaf or red bib) and use it as another base layer in the wrap to give a nice crunch. If you want any further ideas pertaining to the various ethnic incarnations, let me know.

Little baker's tip I learned with bread when toasting/reheating... Wet your hand with water and then wipe it over the bread, then toast. The moisture will help revitalize the bread and produce a great (near fresh, out of oven-like) product. I do this with frozen Rahier baguettes and (fresh and frozen) Blackbird breads and it works great.

Yes - I know those concoctions well. We do many variations with the savory pinwheels, very versatile. Interesting - I did not notice they changed their formulation. It has been a while since I bought any, will have to take another look next time. I hate margarine and all its cousins!

Nice Tart. PC has a really good puff pastry in the freezer which we keep on hand for various applications. Many tarts - but we also like to make pinwheels. Take a slab of pastry & roll it out thin - put some toppings (our go-to is black olive paste, carm onions, parm, and thyme) and then roll everything into a log. Slice 1/2 inch rolls and place them flat down on a tray and bake. Puffy Pin wheels - great with a cocktail (or 3)

Curious as to why you roasted the veg in the oven vs just saving on cleanup and caramelizing them in the soup pan...? Also, for me - nothing beats blistering mushrooms in a pan with some butter and finishing with salt and pepper (and occasionally shallots/herbs/wine). But those do look delicious.

The seafood selection is unreal. Something we rarely, if ever, see in Canada.

I couldn't help but laugh at the need for interpretation of our fine Dr's scratch!

If you want a bit of a splurge meal, Coi was very good when I was there 4 years ago.

Indeed. Which is why it is our responsibility to be mindful of such things and endeavor to each do our part in lessening the environmental impact. I have yet to throw out a cloth napkin. Once they are no longer suitable, they get turned into 'shmatas' to clean with. Don't get me started on the paper plates and plastic utensils!