TicTac

A man who clearly knows what he is talking about!

It is my preference, huiray, especially as I can enjoy multiple 'sproutings' if I prune mindfully. In the past I have not been so fortunate to have access to such a bounty (until just these past couple years), perhaps now I can 'thin out' (in fact the lady who owns the land might even prefer and dare I say, embrace it) via transplanting, some of these beauties.

Great find Chris! I am interested to see how these transplanted ones fare. If successful, the lady who let me pick on her land will be more than pleased for me to find more bulbs new homes. Oh and you can eat the white, just dont pull/eat the roots. Lastly, another incarnation of a fantastic ramp instance - 'chutney' - a simple heating of ramps, chilli, good aged sherry vinegar, maple syrup, S&P - reduce. Served on some chickpea curry.

I am not sure which part of my statement requires clarity...where lies the confusion?

btbyrd - nice score! do you treat the ramps at all prior to making the butter? I have done so both ways and have found that if I do not remove some moisture (I like to chop up and put dry in a hot pan) from them the butter gains moisture content and 'weeps'....curious as to your method. huiray - that is a practice employed by some (see; educated), often when a bounty is to be had. More now than ever, sadly; people have caught wind and are solely in it for the money and yank entire patches dry. Nice score, so many uses for these beauties. A favourite of mine is in a soft scrambled egg.

Though perhaps a few weeks late (at least here up South Eastern, Ontario), Ramps have emerged and are in (almost) full form. Curious to hear if others cook with this fantastic wild treat - I make vast batches of (pounded; huge difference between zapped in the processor) olive oil, pickled ramps, and this year I want to make a ramp chutney. Besides mushrooms, one of my favourite things mother nature offers us that cannot be found in grocery stores.

This is a fantastic blog, Kenneth. Thank you for taking the time to share with us. Very interesting regarding the variety of herbs given when ordering Pho. Here in Toronto, you rarely see anything outside of sawtooth coriander, or vietnamese basil - though a few (and my favourite) place(s) also put chopped the coriander you picture, rau ram. Looking forward to future posts.

Anytime, Shelby Just bring your toque and mittens, its getting chilly in the Great White North!

As age and (subsequent) intelligence increased, years ago we (and friends) decided going out with throngs of intoxicated people, lining up and paying far too much money in the cold (and often snow) was lunacy. So instead I cook - this year's menu: Apps: House cured Gravlax w/ Dill/caper/balsamic sauce. Smoked Mackerel house 'mayo' Smoked Oysters Olives/Cured Meats 'Pinwheels' - puff pastry rolled out, various toppings (3 incarnations - prosciutto/goat cheese/oven smoked tomato - bacon/onion/thyme - black olive/ parm) spread, then rolled and sliced - and baked. Shaved fennel and orange salad palate cleanse House made egg noodle with self foraged wild mushroom sauce, chantrelles and black foots sauteed and topped - veal reduction. Canada Prime Fillet's with white asparagus w/ truffles Cheese board Something sweet. And wine - perhaps a Williams Selyem vertical.

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.