Food

[Henry Krinkle]

[Henry Krinkle]

Roast chicken with herbes de provence, polenta with crispy oven roasted mushrooms. The polenta mushroom combo was fantastic.

[Henry Krinkle]

The Hanks and Habs have been fermenting for maybe two months now? They are still super active so as long as that is going on they will continue to ferment. The rest left to right; another batch of zucchini kraut, apple cider vinegar, Scotch bonnet hotsauce. I took this the other day and have started a batch of rosemary and apple cider vinegar since then. I just picked up the NOMA fermentation book and I think the Perry vinegar from there will be coming soon.

[boatme99]

This morning was apple cinnamon pancakes with cinnamon maple syrup, bacon, and black Kona coffee.
Grilled the apple rings in butter till slightly crisp on both sides, then poured the cinnamon batter over them.
Heated up some maple syrup (real, of course!) with a bit of butter and powdered cinnamon. Nice, almost butterscotch flavor but a bit more mellow.

[Henry Krinkle]

For no good reason having mussels around this time of year seems to have become a tradition for Mrs. K and I. It's usually a day long cioppino but this year we went Euro and made a bouillabaisse. I gotta say the addition of anchovies and oranges is fantastic. Also, the simplified rouille with home hot sauce was delicious.

[Henry Krinkle]

Taking another stab at gluten free breads for my niece in law. Made my own GFAP flour blend based on the America's Test Kitchen version. Then I substituted psyllium husk for the normal xanthan gum. This was not bad pizza, but I see why non-celiacs who pursue a gluten free lifestyle die young. They give up. What a ridiculous amount of work and time and money to make a pizza.

[Henry Krinkle]

Just came across this snippet of a conversation from a social media site. This was five years ago. I don't think I could eat all this anymore.

So far today I have had: smoked salmon, corned beef hash,festival, callaloo and some choy like thing stewed with fried plantain on the side, jerk sausage and spinach quiche, red bean and chicken and yam and dasheen soup, grilled Mahi Mahi over canellini beans and potatoes, grilled snapper tacos, sweet potato chips with pumpkin jalapeno dip, brown stew conch, curried goat, oxtail stew, a better festival, bami, rice and gunga beans, ackee and salt fish, escovitched snapper, jerk chicken, jerk pork, pepper and Red Stripe shrimp.

[skywatch]

I just spent most of the afternoon smoking a big fillet of wild Chinook salmon and four big pork end loins. One of the pork loins will be a 60 the birthday present for a friend on Saturday. Unfortunately I don't have any good pictures of the smoking or the pork, because it was a bit messy today. It turned out really good though. Some the salmon ended up in dinner though.

This looks kinda like a mud puddle, but it was delicious. The soup is caramelized onions and fennel root with Yukon gold potatoes and chicken stock. There are fresh peas mixed in (barely cooked) and chunks of the smoked salmon with cilantro on top.

[Henry Krinkle]

So, so many bears.





This years alcoholic gummy flavours; red-pomegranate with blood orange vodka, orange- pomello with Appleton's, yellow- limoncello with a hint of saffron, pale yellow- apple pie liquer. These are not cooked so they are in fact alcoholic, not just booze flavoured. I think you could eat these Geoff. I always use agar agar instead of gelatin, but I did use honey this year instead of agave. I don't know your feelings on honey.

[geoffbot]

So, so many bears.





This years alcoholic gummy flavours; red-pomegranate with blood orange vodka, orange- pomello with Appleton's, yellow- limoncello with a hint of saffron, pale yellow- apple pie liquer. These are not cooked so they are in fact alcoholic, not just booze flavoured. I think you could eat these Geoff. I always use agar agar instead of gelatin, but I did use honey this year instead of agave. I don't know your feelings on honey.

I avoid it where possible - I'm pretty hard-line actually! I'd give it a try though

It's bloody hard being 100% - loads of beers for example are finished with fish gut to clarify it - wtf! Only a few aren't.