TicTac

Not the prettiest - but very tasty sheppards pie. Seasoning was a winner; tried to emulate something tortiere’esque; nutmeg, cinnamon, ground coriander and some chipotle powder. Kids devoured it. Served with chicken gravy and cochsalad (it’s what we call braised lettuce - well, kids can’t pronounce the throaty ‘ch’ so it turns into cocksalad….long standing family joke. European roots to the name; the original, that is).

Cool topic - thanks for sharing. But now I must find out if I share any relation to Kathleen - another Baker (from England - where we hail) and one who has ties to.....SUSHI!? Oh boy, this is exciting....a potential relative who paved the way for one of my favourite foods!

They make a world of difference when nosing your favourite tipple. Enjoy!

Least you now know. I find something similar with the wolf gas ranges - as they have a double circle flame setup - vs say a bluestar, that uses an X shape flame. Dead center of the pan is always cooler than if you go outward from said center.

Does that induction unit list what diameter pans it maxes out at? They just look too big for the unit, from this perspective. Great pots/pans though. I love my AC Masterchef series.

Sounds like an awesome experience. Do they use oil as a flavour carrier, or just lime? Spicy fish broth, sign me up!

The other 'starter'(s) I am doing (though I suppose with a tasting menu of small bites, each one can be considered a starter!) that I know of - Tuna tar tar - 2 ways in this case. 1, marinated in bonito infused soy (a prep we had at a great sushi spot in Vancouver) 2, avocado/lime/chili/sesame oil If I can find them, I will do a fava bean/ricotta gnocchi/porcini bite -

The combination of smoked oysters, wakame and pickled artichokes has to be one of the stranger amalgamations I have seen on these boards as of yet. Won't knock it till I try it though.....not sure when that might be, though....lol 🤣 For a upcoming 40th celebratory meal I am planning (a tasting menu) I am concocting a smoked duck bite - crisp toast, smoked duck breast slice, and a counter point - most likely a sweet and sour tomato/chili jam of some sort....though I am still playing with ideas.

I have in the past for a different salsa - usually in a dry pan - sometimes on the weber. Often I will char garden hot peppers and just pound it in the mortar with evoo and salt. Was going for something different with this one. I used Morita peppers which are smoked and add a great smokey note to it. Thanks!

That happens too. Other end of the spectrum. With you on the pancetta cook - I like to crisp the edges and most of the sides, but usually keep a bit of a chew and not nearly incinerate the poor things. Rarely do we eat bacon these days, save the rare treat for summer garden BLTs!

Been playing around with an oven roasted salsa - this starting point: has produced a few results based on cook length: both great; though v diff. was dinner last night big eye treated with a bonito infused light soy.

I tend to find it goes the other way around....9"....calls for PHO! 😛 Love soup after a good snowfall. Yours looks good!

If I may humbly offer two suggestions (as one who has made dozens if not hundreds of bowls of Carb...) 1, cool the pasta off a bit further before adding the egg/cheese mixture, it will avoid cooking the egg and create a smoother/creamier dish. 2, Crisp the pancetta and reserve it aside, add it as a topping to maintain a crisp texture (hard to tell if that was done here, you could have and then mixed it all together) I am sure it tasted great, regardless of my unsolicited feedback 😛

New spice rub of coriander, Thai chilli flakes, black peppercorn and salt.

Not technically today, but recently; do not drink often anymore; but it should be good to have on standby for the times that I do!

Unless you have the foresight (or much smaller ones) to put these on wheels (I have seen this done!), you ain't moving around a full 75 gallon pot 😛 Perhaps if you have a skid steer lying around....

Yeeeah - @Shelby is an absolute workhorse! Wish I had that much space to garden, but we do with what we have! I like to plant lettuce VERY densely, (i.e. I want a carpet of lettuce!) as we pick leaves from the plants as they grow and eventually pull it all when it starts to go bitter. I typically will sow seeds 2-3x/summer season. Love that idea!!! Grow bags are awesome. I especially like the root pouch as they make them from BPA free recycled water bottles.

Still tons of time @Shelby! This will be my second year of experimentation with the Root Pouch fabric pots. Some tomatoes fared better than others last year (cherries) and some things were an absolute puzzle to me (my Iranian cucumber grew about 500 flowers and produced only 3-4 fruit which I had to hand pollinate!). I think this year I want to try some sweet peppers in some, not going to bother with a zucchini in it again, I will dig a mound in the ground and chuck those in there. Have Richter's seed catalogue to go through and pick out some fun new items, but probably just tons of lettuces, herbs, tomatoes, some snap peas and zucchini...maybe ground cherries again. Too much white shit still on the ground to really think about it though - one can dream, however!

I have never figured out fenugreek seeds, always find them hard as stones - what do you do with them!? I cannot even bite through one... The leaves however; are awesome. I add finely sieved leaves at the end of many curries - it adds this beautiful sweet/maple syrup'esque flavour that really rounds the dish out nicely. Always added at the end, though.

It better be stellar after so many e.coli and other similar outbreaks due to their blade tenderizing practices 10 +/- years ago. And if supporting local farmers (or butchers who do) who raise animals in humane methods (see; Costco's roasted chickens) in (green) free pastures is not sufficiently valid grounds to feel groovy and righteous, I do not know what is!

Correct me if I am wrong, but doesn't Costco tenderize their meat? Certainly their beef products. Much prefer to support local farms vs. big multi-national conglomerates that don't really give a shit!

Smells like some marketing genius at work. Do half the dinners per year (or a fraction) - charge exponentially more to make up for lost covers, so essentially making the same revenue for a fraction of the actual costs. Bravo.

I just invented it (the name, at least!) lol Sliced potatoes in half, skin side down in seasoned water that comes up half way. 'Braised' on medium - removed, skin peeled. Used the back of my knife to make the ridge lines that resembled a turtle shell. Crispy on the outside and soft on the inside.

Turtle shell potatoes with the leftover beef bourg

Might indeed be a Canadian thing, but Heinz Sandwich Spread had a fond place in my heart as a child. Usually it was Salami and sandwich spread, sometimes with hard boiled eggs. I recently tried the Kraft variety and found it revolting - nowhere near as good as what the now defunct Heinz version was.