TicTac

Too funny And I thought I was bad taking tissue paper to a chicken thigh when it flames up on the BBQ and gets all that black nasty soot all over the lovely crisp (now tainted) skin.

I know I have sensitive taste buds, but I can literally taste the gas. Surely I am not alone here.

I don't get the whole torching food thing. Perhaps it is just me, but all I taste is the torch and that sure isn't enjoyable. A very high end Sushi place near me will slightly torch a piece of toro to create a bit of Maillard effect, after a few times I told him I will pass and just give it to me aux natural.

Looking forward to this. The SE Pacific is a region I know I wont get to with my wife's shellfish allergies, so I can live vicariously through fantastic posts like these!

Gorgeous salads, all. Being lettuce season, we have been enjoying 6-8 varieties of young lettuce which totally destroys anything that one might get at the supermarket (makes it very hard to eat lettuce in winter!) Lately I have also been adding Purple and Green Shiso leaves to my salads, which gives it a really nice and unique flavour and some added health benefits. Last night, I made a grilled chicken salad with a home made Cesar dressing (then again all dressing at Casa Tac are home made). It was nice, but took over the tender sweet lettuce. I find to enjoy the lettuce, simply some excellent EVOO and a touch of salt and lemon are more than enough. But that gets boring after a while!

Curious about this cut now. I am a huge fan of Rib Eye, and my favourite cut is mostly deckle at the end of the Rib Eye. I wonder how this cut compares. Might have to ask my guy at Cumbrae's

This. One of the main reasons why I don't get salmon at Japanese restaurants (or anywhere, for that matter). I have had some great wild salmon sushi in Vancouver @ Tojo's, but rarely do you see it far from home and when you do it is very seasonal. On the flip side, the other week I had a sublime piece of Ocean Trout sushi (far cousin of Salmon!) which he grated some yuzu on top of - so rich and unctuous. Why bother with Salmon when there is Blue Fin Tuna / Toro!

Ah, so perhaps it was not touted as naan to begin with, but rather some flat Afghani bread of sorts.

It appeared to have a pizza type crust - not the soft nature a naan should be!

I have never heard of any Japanese (see; Japanese owned/run - unlike - sadly - most 'sushi' places out there) place which brines their salmon. Then again I typically do not get Salmon when out for sushi...

Heck, I wont even touch something if I have not had a 'mushroom master' present showing me the proper growing environment and confirming its validity before picking. There are times I am hunting Elm Oyster Mushrooms and have seen some that I thought (and was near certain) were 'normal' oysters (many gills, far more than the Elm) but still left them alone as I wasn't certain. Same to be said for what appeared to be Chantrelles but the cap and stem separation seemed slightly off. Regardless - if someone hasn't shown you (whom you trust!), leave it alone!

'Nada' is slang for the word 'Nothing'

Scary. But then again, as the old saying goes, if you are not 100% sure what it is, don't touch it! Just from the picture alone and what very little I know: - Mushrooms on the ground are typically more suspect - Mushrooms with a little 'frill' around the stem are far more suspect I'll stick to species that have no known 'look-alike killers'.

I hadn't bothered to check to be honest. They better not mess with my green zebras!!

Great looking gardens all. One person mentioned morning times and cultivation - one thing I learned fairly recently is that mornings are the best time to harvest as well - especially things like lettuces and tomatoes, they are at their crispest/juiciest then. So far, our little humble front yard garden has (and will only have this year, due to space limitations - though this front yard bed is a bit of a test....): 9 Tomatoes (variety of heirlooms) 2 Jalapeno 2 Poblano 2 Serrano 2 types of Cukes 2 types of beans Random leeks thrown in to use up space We also have lettuces and arugula (and herbs) in pots. Nothing like fresh picked lettuce and spring garlic dressing.

Curious as well - These prices are dirt cheap. Might have to get one to compare to my Matfer.

Only once you are done sucking them out though

Boiled mushrooms? Steamed mushrooms? I don't get it.

So far this season we have foraged for - (Sustain-ably harvested) Ramps Wild Celery Garlic Mustard Morel Mushrooms Spruce Needle Tips Lettuces and Arugula are starting to produce from a self started perspective.

I am a fan of Williams Selyem Pinot's with seared tuna (assuming some accompanying flavours and not just a high quality piece of seared tuna - solo). It has also worked in some scenarios with a full flavored ceviche (similar to a mango salad....sort of), but ultimately I would prefer a white for that pairing. A fruity Pinot might fit your bill.

Sounds like a very similar experience, Barry. I am contemplating contacting the manufacturer as I cannot say I am impressed by the pan, given the glorious reviews by Cooks Illustrated (perhaps some 'pans' exchanged hands to ascertain said marketing....).

In the midst of preparing: 6 Week Aged Cumbrae's Ribeye (thank you to those whom put me onto the multiple flip method - truly superior results!) Baked Yukon gold w Truffle Butter Fresh ASSpergas (as my dad used to call them) Enjoyed with a bottle of 2010 Williams Selyem Precious Mountain Sante!

Olive oil??? Is that not far too low a smoke point?

While I appreciate the concern about my sourcing/cost of said oil, with that aside, I was simply curious what others who own a Matfer have successfully used.

Thanks for getting back so quick, Jo. I would like to keep it under $100 USD - would those fall under that category or are there others that might now be preferable with said budget? Cheers