TicTac

Late to the party, I would have suggested (and still do) a mix of both Dijon and Grainy (love combining mustards!!!)

You never know...... Sounds like a blast. I have also read that bunny poop is the BEST for the garden, as unlike (I believe) nearly all other manure; rabbit is not a 'hot' manure, so you can apply directly with immediate benefit (others take years to break down). Tons of great nitrogen and phosphorous in there. Also, sorry to hear about your plights with digging beds - glad you ran into raised beds, you should also consider, if you have not - the 'No Till' method of gardening (saves your shovel and back a whole lot of headache!).

Agreed. Not to mention it ruins the crisp exterior that they worked so hard to (hopefully) achieve!

Glad to hear that your method is not strangulation, but rather breaking the neck. Far more humane. It's how farmers have dispatched chickens for years in many places around the world. I have also seen some really cool full cycle systems that have multiple animals and components involved in said cycle - something like a live aquaponics setup that uses the waste from the animals as feed, etc. Perhaps for phase 2?!

Hmmm. I wonder if the dark neck region is due to the trauma caused when harvesting the rabbit. Chickens will bruise and the flesh turn reddish/darker when they experience trauma at the end of life. For me at least, strangulation seems somewhat cruel and unnecessary. Chop the poor things head off or put a .22 right at the back of its skull. Much faster, less stress and no discolored meat. Easier said than done, (especially from behind a screen!) I am sure!

$6.99/lb all around here lately. Bet I could vac pack and send you some!

On the east coast of Canada scallops are so cheap and often folks know others who are fisherman and get them nearly free (if not completely!). From what I gather from friends in NB and NS, scallops are plentiful and relatively affordable so they are often used in many ways us 'in-landers' would not typically consider. Great prep and execution. Bet they would work amazing with a citrusy gastrique.

Very kind of you. Soooo easy to make, and always a favourite.

Chefs treat lunch step 1- make gravlax step 2- slice it really thin off the skin and save said skin after the gravlax is done (use the skin to wrap your salmon that’s not sliced as a method of preservation) step 3- hot pan! step 4- slather with sorrel sauce!

Bit of a family secret - some details I have to leave out (you can figure them out fairly easily) in fear of being removed from various Wills.... Basically a soft meringue with a layer of chocolate ganache and a layer of whipped cream. We call it cloud cake because literally it melts in your mouth and has the feel of what a cloud might taste like! (we can hope, at least!) Thank you. That would be a truffled 18 month manchego. Quite sharp!

Cooked for a large family birthday dinner- home made gravlax / garden sorrel sauce - smoked trout mousse w pickled ramps i called this spring explosion- rarely do I make things that I think are amazing (some strange thing about your own food); but this was one of those rare occasions: the liquid at its base is acorn stock, which has been infused with multiple layers over a number of days, primarily with smoked duck skin, asparagus ends and foraged dried mushrooms. In it is foraged morels, asparagus, baby shiitake and smoked duck. Deconstructed pizza risotto forgot to take a pic before we hacked the manchego apart. to wash it down the ultimate dessert- cloud cake

If 'science' wasn't a good enough excuse to make a grilled cheese 'toastie' - I do not know what is!

Or you could have really thrown her for a loop and said "I want to warn you, in a few minutes I am going to start pumping; you see I donate to families whose mothers cannot produce milk and cannot afford formula, we ship it from the Island every morning at 7AM sharp and I am on a schedule, you see.....can't mess around with blocked ducts!" Great photos & our thanks, as usual.

Unfortunately no more pics (this time) but the chicken came out really nice and crisp, it stayed perched above the rice on the inverted bok choy. rich chicken stock flavored with ginger. Wraps = rice paper rolls, typically I pan fry them but was feeling lazy and the oven was on, so I thought I would give it a go. Brushed with oil. Tops came out nice and crispy, bottoms were a tad soggy, all the fat/liquid from the raw meat. Next time I will either pre-cook the meat or flip them part way through. Trial and error.

Food: (great single dish meal, albeit directionally challenged - there’s haiga rice in the liquid) took a stab at baking ‘pan fried dumplings’ - worth exploring further tis the season

Grated cheese is up there (though still behind) with pre-chopped garlic on the 'if you are too lazy to do it yourself, you get this shitty end product instead' list.

Staff note: to maintain topic focus, this post and the reponses to it have been moved from the My Deep-frying Journey, and Gluten-free Breading Issues discussion. Unless you wish to end up in the Cardiac ward, I am not sure a deep frying journey is well advised.... Save yourself the hassle, the mess and the dauntingly negative health implications and invest in an air fryer instead! Seriously though, I have enjoyed great results with one (I don't own one, but have had great wings pumped out from these beasts!).

Turned into this: so far my favourite prep for collars - stock (in this case double chicken), sweet and regular soy, smoked duck skin, green onion, last years dried boletes.

pics are high res'ish - zoom in (you can ID most of the fish that way), $65 CDN....so about $4.50 USD 😛 (or at least it feels like lately!!!) Kanpachi - my favourite! I have not had tuna collars myself - bet they are big! @Senior Sea Kayaker - awesome selection. Often changes.

Wasn’t sure where to put this and was too lazy to research the merits in starting a new thread (mods feel free to do so if you wish!) but I wanted to share some of the offerings from my favourite Japanese fish monger who recently opened a location not 10 minutes from my house! Figured you folks might enjoy…. (practice your hand stands) picked up collars and some king salmon and belly for tonight.

Absolutely. But for my Mexican application, I wanted solely tomatoes, onion, chili's, oil and a bit of lime at the end. My 10 year old could not get enough!

Did something similar'ish to what @Senior Sea Kayaker did with the roasted tomatoes, recently. I had a glut of cherry tomatoes that were starting to shrivel, so I sliced em up, cut up some green onions and tore a bunch of dried chili's up (various types) all that went into a pyrex with some olive oil and slow roasted at 300 for about 4-6h - caramelized goodness that absolutely shined on tacos.

French/Japanese style braised kanpachi - pulled and served with haiga rice and reduced braising liquid. Unctuous!

He's testing his metabolism rates, referenced above Purely for science, of course.

Kind of like my Oct-Jan Lee Valley Catalogue obsession