TicTac

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.

I recall hearing about a cornbread recipe which uses creamed corn in the recipe, which supposedly generated a fantastic CB.

Love this thread. I enjoy Japanese food, perhaps too much - so this allows me (and many others, I am sure) to live vicariously through your valiant gallivanting efforts.

Curious... I know you moved recently yet you already have Morel spots?! Or are you scouting for places you think they might grow? Would like to learn more about what you look for (I know they like pines and places w recent 'burn') and how you make out. Apparently there are tons of them in Southern Ontario, I have only found a few. Elm Oysters on the other hand, I've got on lock down!

I will join Ana in her liver endeavors; Iron makes you strong! Speaking of which, I had some excellent calfs liver from Cumbrae's not long ago, as well I found one of the merchants at the organic farmers market I frequent sells big bags of the most amazing chicken livers for $4! Port and carm. onion pate worked out quite nicely!

Most likely a marketing gimmick.

The issue as I see it is they started a business model built on a media platform that is going nowhere good. At a premium no less (gimmicks or not). I don't have a lot of experience with their publication, from what I can recall though there wasn't a ton of Ad space either, which obviously will impact the bottom line. Certainly created/run with passion and love for the craft, but perhaps not the best business mindset. My bet is they will move to an online only publication, perhaps with some occasional 'special' printed material.

Print Magazines - going the way of the Dodo bird. Never bought one as they were vastly overpriced. From what I glanced through and have seen online, some good content none the less.

Forget all the sweet stuff, just give me the passion fruit! (looks great none the less).

What is the method of identifying passion fruit's (preferred) level of ripeness?

I can only dream of having a passion fruit abundance; sadly this climate will not allow it's cultivation. We gorged on them on our honeymoon in Kauai at $.25 each!

One of the things I miss most from my grandparents place in Scottsdale was their citrus fruit trees - Oranges and Grapefruits...mmmmm; it's amazing how foods can trigger such strong memories.

Ontarian's united in fruitless abundance! Still local apples to be had at certain markets from last years crop. As Darienne mentioned, I too have about 8L of organic unpasteurized cider. Not local but delicious none the less - recently acquired (from Costco - a rare occurrence) organic blueberries from Chile, Pears as well. My local organic market also has the most amazing Jumbo Raisins (a few varieties) and dried apricots from California.

I don't disagree that a Pinot would work with that salmon dinner, but my first pick would most likely be a Chablis. But then again that is simply my opinion At the end of the day, go with what tastes best to you!

As I said, it is a rule of thumb to go by that many sommeliers at 2 and 3* restaurants will echo. I surely would not venture with a Cab Sauv for a fish dish - perhaps that is just me, but that blend is a big wine and would overpower the fish. Perhaps a Pinot Noir or something else lighter might work (potentially nicely even!), but typically I would go the white route.

More often than not, fish and red wine do not pair well. I would have gone for something a bit acidic to cut through the sweetness of your maple glaze and the beets, perhaps a Sauv Blanc or a Chablis.

You cook the beans once, taste them - freeze them - thaw them and then try them a second time - clearly! ....sorry, couldn't help myself

Aren't ya just a ray of sunshine on a dark stormy day! Great deal OP; still curious as to the source...

Curious where you picked it up from...

I don't drink pop so no worries on my end. Though I will have a Brio once or twice a year!

With Ducasse's medium cooking method, a large gradient is not an issue. Results in an amazing steak with a great crust. Much more even cooking IMO.

medium-high heat - butter - a sprig of thyme or two, perhaps a clove of garlic - no pre-salt or pepper. cast iron or carbon steel. 5-6ish minutes per side (I say 'ish' as I typically prefer 1-1.5 inch steaks) No need for fussing around tossing it back and forth, just baste with butter salt and pepper at the end. Let it rest 5-10 minutes tented on a rack in a warm'ish place. This provides the best results from my deckle end Rib Eyes from Cumbrae's.

Well considering MSG is naturally occurring in Tomatoes, there is some in it, whether they add more or not.... Back on topic, my favorite rendition of Tomato soup contains garden fresh (or garden frozen - typically heirloom) tomatoes, onion, garlic, some chili, and at the end - home made sauerkraut! The contrast between the sweet tomatoes, heat from chili and tang from the kraut is awesome!