TicTac

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

So what fat/oil do you suggest?

Ok so *finally* I have found a darling individual willing to bring back a bottle of Agricole for me. He will be in Vegas and San Diego next week and was wondering what 1 bottle you knowledgeable folk would suggest as the 'best' Agricole which is somewhat available. Many thanks in advance. Very excited....!

I actually have had issues with my Matfer and seasoning. I did about 12 coats of flax oil, looked great when done - but after cooking a steak and a quick rinse with hot water and a brush of a cloth, some of it chipped away. Quite annoying.

I have made my own as well but in a pinch theirs is a great substitute. If you go to their sales office you can get breasts even cheaper (I have a half dozen frozen). You're right, they can certainly be stretched. A great recent rendition is smoked duck breast pasta with ramps and asparagus in a light cream sauce.

Guessing King Cole? Old client of mine - they do some excellent stuff. Try their Duck Confit legs, if you have not already.

I have an iphone 3, Anna, could we perhaps put our antiques together and offer local museums a traveling exhibit?!

I would pay to eat this dish!

Basically you are letting the batter set and adhere better to the protein. I am sure you could have achieved this in a lesser amount of time as well (a few hours in the fridge, per say - though I am sure someone more scientifically inclined than I has done some tests on the minimal amount of time to achieve said adhesion/result).

Preserves by definition are foods made with fruit preserved in sugar. So unless you have a tart component (like the aforementioned sour cherries) typically preserves will be predominantly sweet in nature. I too love contrasting tastes with cheese, whether a truffle honey with a Pecorino, or as you said, pear and Stilton (a classic) - it helps to elevate and bring different dimensions of the cheese out. What a kind thought! I would have happily brought along another bottle of some luscious white to compliment your lovely offering, because we dare not go thirsty with all that glorious cheese and bread about!

Cherry preserves typically wouldn't be tart (unless sour cherries) - though ultimately they would work just as well if not better than 'regular' Cherry preserves. Contrast to cut through the richness of the cheese. Looks awesome.

Beauty! Looks like you are in NY - I am a stone's throw across the border in Toronto. My guess is shipping will be about $20 or so. I will check it out. Shoot me a PM and let me know what type of Maple syrup you are interested in

Pappy.......under the radar....in Canada?! Hah! The LCBO has to put on a bloody lottery when they get their shipment. Last year I got a bottle of the 12, luckily. This year - nothing.

Too bad Despana only ships within the US - would love to have tried a bottle of the Montegrato Pedro Ximenez Sherry Vinegar 16 Years noted above. Perhaps someone has an interest in a Canadian maple syrup swap?

Have been drinking Chaga tea for years. Fantastic stuff. It has been used by Native Americans, Chinese and Russians for centuries for it's potent medicinal values.

Much appreciate you taking the time and making the effort to share your experiences with us all. Many fail to realize the amount of WORK it takes to upload all these photos and share your stories - so kudos to you. It was very enjoyable and quite frankly my local Japanese haunt have benefited (as a result of my recent increase in patronage) from your drool worthy sushi shots.

Those sugar sculptures are unreal. Edible 'glass' art.