Food

[bu11itt]

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Elementary to lots of you I'm sure, and frankly pitiful to you hunters who kill and eat your own, but for a city boy... Despite being a foodie I buy my prawns prepared and precooked, then I just heat them. Easier to find them that way than raw. But today I bought some (alas not from the fishmonger who had none but the supermarket), they were already sans head but we shelled, deveined and de...legged them, made em into a curry and it was devine. So un-fishy tasting, and far more tender than usual (we barely cooked them). Takes a bit longer but I have plenty of time.

Living in southern Louisiana an hour from the Gulf fresh shrimp are ridiculously easy to come by. If you like shrimp I might have to amend the Bob gift box just a little...

[Henry Krinkle]

Living in southern Louisiana an hour from the Gulf fresh shrimp are ridiculously easy to come by. If you like shrimp I might have to amend the Bob gift box just a little...

Send some crawfish.

[Henry Krinkle]

Don't discount what it can do to pork also. I will sometimes brine top loin in apple juice (1 tbsp kosher salt per cup).

I use unfiltered soft cider.

[bu11itt]

Send some crawfish.

Might not make the trip too well, not to mention they're out of season by a few months.

I use unfiltered soft cider.

That sounds good. I'll have to try that.

[Henry Krinkle]

In amongst all the artwork it was a busy food day. I processed another thirty pounds of tomatoes ( the second last batch), and smoked another pound of jalapenos. The last batch of chipotle was made using hickory smoke but this time I used mesquite. Head to head challenge will ensue.

I have been casually pursuing some sort of cloche type thing and bumped into a batard shaped one this weekend. First try in it was a simple Italian loaf.



Also the market had lovey fresh mussels. Try getting those when you live 4200 km from the source. One of my absolute favourite home cooked meals- cioppino, this time with a really nice piece of halibut and garden tomatoes and herbs.

[Henry Krinkle]

Might not make the trip too well, not to mention they're out of season by a few months.



That sounds good. I'll have to try that.

Yeah, you could always send them some Zapp's.

[skywatch]

In amongst all the artwork it was a busy food day....

Alright, this is getting silly. We need to find a way to meet up one of these days. Too many things in common. I made sourdough flatbread yesterday and I am currently cooking down 5 kilos of tomatoes so they don't spoil.

[Henry Krinkle]

Alright, this is getting silly. We need to find a way to meet up one of these days. Too many things in common. I made sourdough flatbread yesterday and I am currently cooking down 5 kilos of tomatoes so they don't spoil.

Well, I've never been to your part of the US but do have an interest in portions of your state so it is not out of the question. How much longer van you expect to grow things yet? Every day here is a gamble. I am playing fast and loose with my mustard greens.

[skywatch]

Well, I've never been to your part of the US but do have an interest in portions of your state so it is not out of the question. How much longer van you expect to grow things yet? Every day here is a gamble. I am playing fast and loose with my mustard greens.

Well, let me know if you ever plan to visit the San Francisco area, I'll be happy to act as tour guide or even host! Our seasons are mild here. It usually doesn't freeze until December-February, and then only at night occasionally. However, in our microclimate at the south edge of SF Bay, many summer days are not very hot, and we often get marine layer on summer mornings. Best for pit-fruit trees and cooler weather summer varieties. It's historically famous for fruit trees, but barely warm enough for more demanding tomato varieties. We often get squash and tomatoes all the way through November, and I have picked wine grapes as late as November on some years (usually September-October for the wine harvest.) Like most living things, it changes year to year.

[Henry Krinkle]

Well, let me know if you ever plan to visit the San Francisco area, I'll be happy to act as tour guide or even host! Our seasons are mild here. It usually doesn't freeze until December-February, and then only at night occasionally. However, in our microclimate at the south edge of SF Bay, many summer days are not very hot, and we often get marine layer on summer mornings. Best for pit-fruit trees and cooler weather summer varieties. It's historically famous for fruit trees, but barely warm enough for more demanding tomato varieties. We often get squash and tomatoes all the way through November, and I have picked wine grapes as late as November on some years (usually September-October for the wine harvest.) Like most living things, it changes year to year.

San Fransisco is on my list of places to visit. We probably won't go now until the dollar is not quite so high. The exchange rate right now is dreadful.