TicTac

Nice box 'o Morels, mm - curious your source and what those ran you.

Tapas style tasting menu last night: - Roasted Almonds w Rosemary and sea salt - Young Peccorino w/ Smoked tomato and arugula pesto 'melted spoon' - Halibut Cheeks w Potato Crisps & Smoked Citrus reduction - Chorizo raviolo w/ red wine reduction - Assortment of cheeses Along w/ some nice crusty breads from Black Bird Baking Co. Paired with 2x 2007 Williams Selyem Pinots 1x Russian River Valley, 1x Bucher Vineyard and 1x 2001 Andrea Oberto Barolo

I think I might have answered my own question by reading this, but I got a whack load of heirloom seeds at a seed exchange last week and was wondering when to get them started? I was told by a organic farmer I buy from to start them in a base of peat, plant seed, then top with vermiculite to keep them healthy. I dont have a green house, can I put them in a South facing window (bathroom)? Cheers

Not only that, but I would like to hear more about this 'little one' drinking wine w/ Casis...lol.

Host's note: this post and the responses were moved from the Peeled garlic topic. Thank you huiray - wary indeed. If you have not done so already, I would suggest you (or anyone interested for that matter) do a bit of reading on the % of agriculture goods imported from China that are rejected by Canada and the US vs. other countries of origin and what they find in products grown there. Quite scary, actually.

My local farmer gets in all sorts of interesting organic goodies each week for his market - he has been getting fresh Turmeric for a while now. I decided to make a quick pickle with thinly sliced turmeric, onions and mustard seeds; upon eating it, I noticed not long after my tongue started to tingle, thinking a possible reaction of sorts, Dr Google told me that it can cause a tingling tongue sensation and was wondering if this is common or others have experienced this as well. I sort of strangely, enjoy it.... Also interested to hear how others use (besides dying ones hands and chopping board) this fantastic spice (perhaps root, in this form)

Be very weary of Chinese grown Garlic - or any non organic (yes I know, organic is very loosly governed and one can BUY an organic certification these days), look at the size of the bulbs vs. Organic, the shape, and compare, then ask yourself, what's wrong with this picture... Like weinoo, I too only buy organic garlic from 1 farmer that I know quite well, besides that we grow our own in warmer months.

Good idea with the bone marrow, BK. I am not a fan of Costco's meat tenderizing process, so as you mentioned, on the rare occasions we do eat beef, I prefer to purchase unadulterated aged beef, preferably local - my go to spot is a place called Cumbrae's - awesome product much of it produced by themselves.

Thanks. Sadly up here in the Great White North (Ontario, specifically), while we may we have the largest liquor buying consortium in the world, the selection they offer; is the pits! I will look into Ed's suggestions as well as Oliver and Oliver, as mentioned.

An associate of mine is in DR for a month and is willing to be my liquor mule. I am somewhat uneducated as to the 'best' that this island has to offer, so suggestions would be greatly appreciated. Sante.

Love that idea for a website, Paul. Basically brings the concept of a 'pop-up' and combines it with accessible home cooking. I didn't look at the site, but I wonder if it is limited to France.

All you will get are guesses given the number of variables which could have caused this, such as: - The shape/type of burner you have - Excessive heat under the pot (I never crank my range above med/high when using my LC) - Lack of proper washing - Excessive scrubbing with an inappropriate tool/solution Take a couple shots and email them, that's what I would probably do....

I wouldn't eat the ones you posted, however....I recently learned from an elderly Italian gentleman how to identify 'Oak Oyster' mushrooms, which solely grow on Manitoba Maple trees. One of the most enjoyable activities/hobbies ever - it's like being a kid again and going on a massive scavenger hunt. Not to mention you get to eat the most amazing mushrooms as a reward (nothing like fresh picked mushrooms!) I also learned how to take some of the smaller less favorable specimens and 'inoculate' (mushing a piece into a 'groove/notch' in the wood or simply putting a cap on a step to shed its spores in the wind). Proof will be next fall.

No recipe, apologies - something I was taught at age 10 and have made since. It is sweet (though not overly) - typical souffle approach, for the pistachio, I get fresh pistachios, remove the 'husk' as it can sometimes be bitter, crush them, and cook in milk and a bit of cream (not too much liquid as you want a strong flavour), low simmer, then puree into a paste and season with a bit of honey. That is the flavour base. I also roast some, and lightly crush, which is folded into the souffle to add texture.

Few additions to the menu (or smorgasbord if you will): Parm Reg. Frico's w/ Thyme (saw these on a cooking show, thought they would be a great crunchy addition to the table) Pistachio Souffles

I don't think any fish *needs* SV (let alone any food for that matter), simply a want/desire.

The green pans (clearly IMO) are garbage...you get what you pay for, which is about 6 months of non stick cooking, then it all goes down the drain. First I've heard of Swiss Diamond, will look into these further, curious what others suggest as well for a high quality non stick pan that can deal with high temps (Wolf ranges get mighty feisty)

House cured gravlax Black Truffle / Foie Pate Selection of cheeses from Quebec/Italy/France 3-4 types of local Breads (blackbird baking co.) 5 Spice smoked duck breast toasts w/ green onion and soy reduction Roasted garlic white bean spread The most amazing fresh churned butter (recently found at Cumbrae's - a local butcher) Smoked oysters Puff Pastry Provencal tart Wild mushrooms (for the breads) Selection of chocolates And wine...lots of lovingly aged wine.

Those short ribs do look rather excellent. Curious to hear more about your method of execution.

Lube your knife with some Olive Oil

Boudin Noir. I searched and couldn't find any threads that discuss the best method to prepare this sausage (not the mixed with rice variety, this one is mostly blood with some extra fat added). I recently purchased some from my butcher and neglected to ask how he suggested to cook the beasts and though I have enjoyed it many times, this will be my first time preparing it. Initial thought was to cut them into discs and saute. Many thanks.

Sterling butter - great choice. Very limited good butter options here in Ontario....

On an expense account (or any account for that matter) I would suggest Scaramouche. Still the most reliably excellent restaurant in the city.