Food

[Henry Krinkle]

I've been promising Mrs. K this meal for a while. Crispy skin Arctic char, Homemade spinach pasta with garlic, parsley and lemon zest and grilled wax beans with a lemon drizzle.

[Henry Krinkle]

This might be the last meal cooked on Tex. He had a hard time starting up, but once he did... 3 hours of hot smoke at 200F then a bit of a sear at 450F. A different version of jerk chicken with pumpkin rice and bananas pickled in Scotch bonnet brine. On their own the bananas were exactly what you'd expect. Eaten all together with the jerk and the rice they were the dude's rug. They tied the meal together. If this was Tex's last hurrah, it was pretty epic.

[Henry Krinkle]

Hot Sauce #3- A late surprise entry in the Hotsauce Parade. 4 overripe peaches. Just enough to make a batch of peach habanero hot sauce. Except...they weren't peachy enough and they got overpowered by the garlic and onion. Well, mangoes go well with both the main ingredients and mango habanero or Scotch bonnet sauce was always on the cards anyway.. 5 cups worth in the end and some good fruit flavour with the heat. Need to let them cool before I pass final judgement on it.

[geoffbot]

I need to start making my own hot sauces

[Henry Krinkle]

I concur.

It's an enjoyable AND delicious.

[Henry Krinkle]

My favourite meal of all starts with one pound of chanterelles for two people. That meal is today.

[geoffbot]

My favourite mea of all starts with one pound of chanterelles for two people. That meal is today.

Oh yes. Is it mushrooms on toast?

[Henry Krinkle]

Oh yes. Is it mushrooms on toast?

Yes it is!

[geoffbot]

Yes it is!

Snap!

[Henry Krinkle]

Snap!

And it was sooo good. I think I may need a nap.