Food

[Henry Krinkle]

You do your pudding in muffin wrappers? Is that what I'm seeing?

I don't know that technique, but they look great.

Mrs. K does them in silicone muffin holders. They work great.

[geoffbot]

[Raza]

Onion rings?

[geoffbot]

Yup

[Henry Krinkle]

My favourite cold water fish- (crispy skin) Arctic char.



The lettuce came out of the garden today. To be picking fresh greens from the garden in Saskatchewan in mid-November is unheard of.



Also, fresh mustard greens too!

[Raza]

Yup

Nice.

[geoffbot]

[geoffbot]

[Henry Krinkle]

We went to a thing at the local culinary school last night. The chef instructor has worked for Glen Achatz, the late Charlie Trotter and Thomas Keller. The chef selected five Charlie Trotter recipes and then gave them to teams of his final year students. They were tasked with turning them into local dishes.

No photos but I had:

Crispy polenta with smoked portabello mushrooms, pickled onions, greens and pomegranate vinaigrette

Scallop ceviche with sea vegetables and coriander foam

Sous vide duck breast with ginger chile and pineapple glaze, braised bok choy, mango gastrique, crackling shallot petals and garlic confit gel.

Sous vide beef tenderloin with vegetable pave, aerated tomato sponge, basil emulsion pine nut crumble and tempura anchovy.

Pound cake french toast with grapefruit and ginger sorbet, honey infused grapefruit, gin and juice gel and candied pecans.

My least favourite element of any of the dishes was the sorbet. It was unnaturally bitter. Some of my favourite elements were the combination of smoked mushroom and pickled onion and the bok choy and ginger chile pineapple glaze. I could have eaten a plate of the bok choy. All of the meats were perfectly cooked and served.


Also, liquor was super cheap.

[geoffbot]

Sounds like fun Hank. Bitter is a bad taste, no matter how you cut it.