TicTac

There is nothing wrong with adding garlic at the end of the cooking process. Many french techniques, mushrooms for example, where a really high heat sear is required (which would destroy garlic) initially, but in the last 15-20 seconds, garlic and any other aromatics may be added for additional layers of flavour.

Sell them to a stall at a farmers market at a discounted rate and stop torturing yourself. Or donate them. I too enjoy them, but cannot eat them (similarly to Artichokes) so I simply abstain.

Looks great dude And with a name like Mekelburg's, it is imperative you are serving every form of pork (and shellfish)

You are not supposed to chew as you would usually do when eating prickly pears, just enough to gnaw the fruit to slide down, otherwise as you said, those stones can be nasty on the enamel.

Greek is by far the most flavorful I have found thus far (besides my own home grown Italian varietal - not your usual 'round shaped leaf oregano' mind you, more so a rosemary shaped leaf).

You mean Greek Oregano!

The paleo diet is nonsense. Early humans were hunters (true, paleo focuses a lot on meat and greens) but were also GATHERERS - nuts, grains, seeds, etc. It is another fad, that is all.

Your daughter is spot on. In fact, I like to salt zucc's on the cutting board for 10-15 mins w/ coarse sea salt and then get rid of accumulated moisture prior to cooking - this also intensifies the flavour.

I was going to suggest stone - though perhaps not pebbles... I would rather go a slate route - you actually dont want soft floors for the health of your feet (and back) but rather a harder (and textured) surface.

Re: Jalapeño surplus - Roast them, peel, de-seed - get yourself a good large mortar and pestle, find high quality grape seed oil, add a chunk of rough sea salt, and pound to a paste, add further oil - jar - freeze or refrigerate - frozen it will last for 6-10 months easily, in the fridge, 2-3. I find it far superior to simply frozen ones.

One thing I learned from our recent kitchen reno is next time, no wood floors - most likely heated slate of some sort. Not only does wood wear over time, it is not nearly as good for your feet or back when standing for long periods, unlike something firmer (and with texture), like stone. We have been very pleased with our Wolf range, make sure you get a killer exhaust for that beast

Looks good Elise. I had a Thai Coconut curry soup at Vong many years ago that we now re-create. Making a first attempt at ramen tonight.

BlackBird Bakery - best breads in the city!

Welcome Elsie We have a spot for you on the ON boards already warm

Very cool. Looking forward to more of this. If only there was taste-o-puter!

As we continue discussions about food around town - I recently have had an opportunity to try some fare truly downtown (as I have a client down at King and Spadina, otherwise rarely would I be in this are). A few times have we been to Khao San Road, and we recently tried Pai to compare - Though both good, we all found the Bangkok pad thai at KSR far superior to the version at Pai. It was excellent. Enjoy the Brickworks event.

Hey Prima - SS here. I have not been to Alo yet, though have heard great things. Once my 8 week old kiddo gets on some type of schedule and his mom becomes more comfortable leaving him alone, it will be on our hit list! Though I cannot comment on if this is a 'find' (shall we now dub it an EGcellentFind?) as I have yet to dine there, I have noticed a 'noodle shop' (no other English name notable) at the bottom of one of the condo buildings on Yonge St South of Finch on the east side. Very few tables, some stools, but ALWAYS packed. Must check it out at some point.

I remember a time that this forum was hopping, then it seemed it slowed down and many moved to CH - Perhaps with the nonsense that is their new site and the fascist regime in power, EG may once again flourish and offer a place where we can easily have friendly discourse about the great food our province has to offer?!

Love raw arugula tossed on a pizza, post bake. At the very least we always save a corner (we bake our pizzas in a baking tray - get an amazing crust that way) sans cheese to do this with. Its my version of salad Another great variation is crisp pancetta, goat cheese, wood oven smoked cherry tomatoes - arugula w evoo tossed on at the end - often folded and eaten like a sandwich (I like a TON of arugula, so much easier that way as well).

Please explain the purpose of these grates.... When I do chicken (I have a Napoleon BBQ) I just get it high, then a few minutes before putting the birds on, reduce to nearly low and cook low and slow - 95% no flare ups.

Adequate supply would typically suggest there is at least an option, NO supply (least that I can find) is more like it! Sad but true. Our monopolized liquor system is a joke. Indeed I will have to keep an eye out next time I head elsewhere (though with a 2.5 and 6 week old bambinos, that ain't happening anytime soon!) Will check out Small Hands next round, though the store I ordered this one from is all out (as it was my original target, after reading some good reviews here on it).

Thank you ElainaA - I am going to try the former recipe and attempt it with some Marzipan (lessening the sugar a bit) in lieu of slivered nuts, as I really want the almond flavour to shine.

Can you tell me a bit more about Rhum Clement - is from a certain geography? A white rum? The LCBO is very limited (sadly) with its selection, even if it is the biggest liquor buying power in the world.... The orgeat I got is this one: http://cocktailemporium.ca/collections/orgeat-syrups/products/le-lab-sirop-d-orgeade I too opted for more orgeat and no simple.

I just started getting into Mai Tai's I am using 1.5oz each of S&C and El Dorado 12 y/o (or is it 15?) rum, Pierre Fernand Curacao, A Montreal based Co Ogreat, and lime juice. Are those the appropriate rums to use? Tastes great, regardless - but I am curious!

Any suggestions on non PLASTIC molds? I cannot bring myself to freeze things in direct contact with that devil material and then consume then.