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    Canada Avalon Member DeDukshyn's Avatar
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    Default Re: What’s Cooking?

    Ginger beer!

    The one on the right also has a couple turmeric roots in it, hence the colour.

    When you are one step ahead of the crowd, you are a genius.
    Two steps ahead, and you are deemed a crackpot.

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    Default Re: What’s Cooking?

    Quote Posted by DeDukshyn (here)
    Ginger beer!

    The one on the right also has a couple turmeric roots in it, hence the colour.

    Update ...

    Didn't taste great. But had 6-7% alcohol so it worked as a "drink". Was soapy tasting and bitter at bottling time, but added more sugar then for a further fermentation ... a week later, better - soapiness was gone but still bitter. It did carbonate,and become more "dry".

    But tasted like lemon peel (I didn't peel the lemons). Next time I'll cut back on lemon (or none). I have some mango and blackberry brew going now ... hopefully it'll be better Mom has pineapple rhubarb strawberry brewing - smells amazing.
    Last edited by DeDukshyn; 8th May 2021 at 07:28.
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    UK Avalon Member Matthew's Avatar
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    Default Re: What’s Cooking?

    Quote Posted by DeDukshyn (here)
    ...
    But tasted like lemon peel (I didn't peel the lemons). Next time I'll cut back on lemon (or none). I have some mango and blackberry brew going now ... hopefully it'll be better Mom has pineapple rhubarb strawberry brewing - smells amazing.
    So cool... good luck!

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    Canada Avalon Member DeDukshyn's Avatar
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    Default Re: What’s Cooking?

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    Quote Posted by DeDukshyn (here)
    Quote Posted by DeDukshyn (here)
    Ginger beer!

    The one on the right also has a couple turmeric roots in it, hence the colour.

    Update ...

    Didn't taste great. But had 6-7% alcohol so it worked as a "drink". Was soapy tasting and bitter at bottling time, but added more sugar then for a further fermentation ... a week later, better - soapiness was gone but still bitter. It did carbonate,and become more "dry".

    But tasted like lemon peel (I didn't peel the lemons). Next time I'll cut back on lemon (or none). I have some mango and blackberry brew going now ... hopefully it'll be better Mom has pineapple rhubarb strawberry brewing - smells amazing.
    So ... fruit wine turned out way better than ginger beer .. really good in fact!!

    Bottled it today, ready now to scale up!
    Last edited by DeDukshyn; 18th May 2021 at 05:32.
    When you are one step ahead of the crowd, you are a genius.
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    Canada Avalon Member DeDukshyn's Avatar
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    Default Re: What’s Cooking?

    Ramen from scratch. Broth with chicken bones and prawn shells and homemade black garlic (done in an instant pot over a month), noodles made from scratch, won-tons made from scratch, parsley and scallions from the greenhouse. Toppings included fake crab, seared garlic prawns and seared marinated pork, crispy fried onion and garlic chips, broccoli, carrot, daikon radish, and farm fresh local soft boiled eggs.



    It was incredible ... took hours to throw together but worth every minute.

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    Last edited by DeDukshyn; 11th June 2022 at 01:47.
    When you are one step ahead of the crowd, you are a genius.
    Two steps ahead, and you are deemed a crackpot.

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    Default Re: What’s Cooking?

    That looks amazing!
    Today is victory over yourself of yesterday. Tomorrow is your victory over lesser men.

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  13. Link to Post #167
    Canada Avalon Member DeDukshyn's Avatar
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    Default Re: What’s Cooking?

    There's a fish truck that goes through my town once a month from the Quadra Island fisheries, off north east side of Vancouver island, and the are always advertising "spot prawns". I had never heard of these type of prawns before - and they were selling them for $40 a lb (just tails). I thought that was a ridiculous price for prawns, but I really hate that in the grocery stores (except on the coasts perhaps) there are no local (Canadian) seafood, ever, yet Canada is adjacent to three oceans. So I decided to pony up the $40 and try these out.

    Let's just say I have never had prawns in my whole life that come anywhere near to how these are. The best comparison I can make would be to lobster - and not "just lobster", but I'm imagining the very best lobster I have ever eaten in my life, and I still think these prawns may have been better tasting - so sweet with the most amazing firm texture. I think these are my new favourite seafood, up there with Alaskan King crab and Atlantic lobster tails. I'm pretty poor right now, but I think when you can eat food like this, it makes you feel rich inside.

    Chances are you've never had these or even heard of them, they live only in the north pacific ocean off the west coast of America, and have restrictions on them for fishing methods due to required sustainability - which I can understand how they could easily be fished into extinction if they didn't

    To boot, after we picked up the prawns from the truck, someone had set up a mushroom depot across the street and were selling fresh picked morels! So we grabbed a lb of those as well - also expensive at $13 a lb, but if you've ever had fresh morels you know they are worth it.

    So me and my mother ate like kings for two days, and I think we'll grab another pound or two of the mushrooms, to freeze or dry later today, if the stand is still set up when I go back into town.

    The prawns were just lightly pan seared in butter, oil and garlic, and the morels were sauteed with butter and fresh green onions from the greenhouse.

    Click image for larger version

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    Last edited by DeDukshyn; 30th June 2022 at 18:43. Reason: corrected prawn location
    When you are one step ahead of the crowd, you are a genius.
    Two steps ahead, and you are deemed a crackpot.

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    Default Re: What’s Cooking?

    They look like a very meaty prawn and you're right, I've never heard of them nor seen anything like that. I can fully appreciate what you're saying about texture and taste though, kinda making me hungry now. And how good is it when you have proper fresh organic food like that? With no need to go overboard adding extra ingredients and seasoning etc to dishes because it is full of flavour just the way it is. Nice job! bon apetit!
    To the mind that is still, the whole universe surrenders. -Lao Tzu

    I must not fear. Fear is the mind-killer.

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    Default Re: What’s Cooking?

    Quote Posted by DeDukshyn (here)
    There's a fish truck that goes through my town once a month from the Quadra Island fisheries, off north east side of Vancouver island, and the are always advertising "spot prawns". I had never heard of these type of prawns before - and they were selling them for $40 a lb (just tails). I thought that was a ridiculous price for prawns, but I really hate that in the grocery stores (except on the coasts perhaps) there are no local (Canadian) seafood, ever, yet Canada is adjacent to three oceans. So I decided to pony up the $40 and try these out.

    Let's just say I have never had prawns in my whole life that come anywhere near to how these are. The best comparison I can make would be to lobster - and not "just lobster", but I'm imagining the very best lobster I have ever eaten in my life, and I still think these prawns may have been better tasting - so sweet with the most amazing firm texture. I think these are my new favourite seafood, up there with Alaskan King crab and Atlantic lobster tails. I'm pretty poor right now, but I think when you can eat food like this, it makes you feel rich inside.

    Chances are you've never had these or even heard of them, they live only in the north west pacific ocean, and have restrictions on them for fishing methods due to required sustainability - which I can understand how they could easily be fished into extinction if they didn't

    To boot, after we picked up the prawns from the truck, someone had set up a mushroom depot across the street and were selling fresh picked morels! So we grabbed a lb of those as well - also expensive at $13 a lb, but if you've ever had fresh morels you know they are worth it.

    So me and my mother ate like kings for two days, and I think we'll grab another pound or two of the mushrooms, to freeze or dry later today, if the stand is still set up when I go back into town.

    The prawns were just lightly pan seared in butter, oil and garlic, and the morels were sauteed with butter and fresh green onions from the greenhouse.

    Attachment 49204
    They do look delicious, however...

    Call me a conspiracy nut or a kook, but ever since Fukushima I have stopped buying
    any seafood/fish from the Pacific coast.

    Not that the poisoning hasn't made its way all around the world, but concentrations
    would be higher in the Pacific ocean.

    There have been nasty mutations and deaths discovered in all kinds of fish in the Pacific since the nuclear accident.
    And the situation is still far from under control.

    There probably has been more danger from Fukushima to this day than Covid ever posed. But there's no money to be made from Fukushima.

  18. Link to Post #170
    Canada Avalon Member DeDukshyn's Avatar
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    Default Re: What’s Cooking?

    Quote Posted by DaveToo (here)
    Quote Posted by DeDukshyn (here)
    There's a fish truck that goes through my town once a month from the Quadra Island fisheries, off north east side of Vancouver island, and the are always advertising "spot prawns". I had never heard of these type of prawns before - and they were selling them for $40 a lb (just tails). I thought that was a ridiculous price for prawns, but I really hate that in the grocery stores (except on the coasts perhaps) there are no local (Canadian) seafood, ever, yet Canada is adjacent to three oceans. So I decided to pony up the $40 and try these out.

    Let's just say I have never had prawns in my whole life that come anywhere near to how these are. The best comparison I can make would be to lobster - and not "just lobster", but I'm imagining the very best lobster I have ever eaten in my life, and I still think these prawns may have been better tasting - so sweet with the most amazing firm texture. I think these are my new favourite seafood, up there with Alaskan King crab and Atlantic lobster tails. I'm pretty poor right now, but I think when you can eat food like this, it makes you feel rich inside.

    Chances are you've never had these or even heard of them, they live only in the north west pacific ocean, and have restrictions on them for fishing methods due to required sustainability - which I can understand how they could easily be fished into extinction if they didn't

    To boot, after we picked up the prawns from the truck, someone had set up a mushroom depot across the street and were selling fresh picked morels! So we grabbed a lb of those as well - also expensive at $13 a lb, but if you've ever had fresh morels you know they are worth it.

    So me and my mother ate like kings for two days, and I think we'll grab another pound or two of the mushrooms, to freeze or dry later today, if the stand is still set up when I go back into town.

    The prawns were just lightly pan seared in butter, oil and garlic, and the morels were sauteed with butter and fresh green onions from the greenhouse.

    Attachment 49204
    They do look delicious, however...

    Call me a conspiracy nut or a kook, but ever since Fukushima I have stopped buying
    any seafood/fish from the Pacific coast.

    Not that the poisoning hasn't made its way all around the world, but concentrations
    would be higher in the Pacific ocean.

    There have been nasty mutations and deaths discovered in all kinds of fish in the Pacific since the nuclear accident.
    And the situation is still far from under control.

    There probably has been more danger from Fukushima to this day than Covid ever posed. But there's no money to be made from Fukushima.
    Yes you can easily see and taste the mutation ... MMMM ... mutation ... lol.
    When you are one step ahead of the crowd, you are a genius.
    Two steps ahead, and you are deemed a crackpot.

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  20. Link to Post #171
    Canada Avalon Member DeDukshyn's Avatar
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    Default Re: What’s Cooking?

    Made Jambalaya tonight for supper. Turned out spectacular - can hardly believe I'm not from the south. Also had a glass of my homemade strawberry-ginger wine, that somehow brewed in about 10 days. Not sure how it got so good so fast, but I'll be making more. Had a hell of a kick too.
    Click image for larger version

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    Mom made some beet borscht the other day with all veggies from the garden. This was so good. Dollop of sour cream and a wad of butter is the only way to have it.
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    I made this a while back ... Malaysian style seafood laksa with octopus and King crab.
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    Last edited by DeDukshyn; 26th July 2022 at 04:35.
    When you are one step ahead of the crowd, you are a genius.
    Two steps ahead, and you are deemed a crackpot.

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