tag:blogger.com,1999:blog-5190698551624574472.post7134317086349377445..comments2024-03-06T15:41:15.077-08:00Comments on Trout Caviar: Grilling the MarketTrout Caviarhttp://www.blogger.com/profile/11236671377889601457noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5190698551624574472.post-6471012537114449642010-07-06T12:35:10.920-07:002010-07-06T12:35:10.920-07:00You said it, Sylvie. The more I've gotten int...You said it, Sylvie. The more I've gotten into growing, foraging, fishing for my own food, the simpler--and better--my cooking has become. Using the freshest and the best, that's the "secret," yes?<br /><br />Thanks for the tip on the mache. I still have quite a few seeds from a packet I bought in Brittany years ago--wonder if they're still viable. I'll plant a little patch when the weather starts to cool.<br /><br />Best~ BrettTrout Caviarhttps://www.blogger.com/profile/11236671377889601457noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-3140466524996378712010-06-30T13:16:09.772-07:002010-06-30T13:16:09.772-07:00I agree - the simpler thinggs can be very hard sin...I agree - the simpler thinggs can be very hard since one can't hide mistakes - or inferior ingredients. The flip side, of course, is that with top-quality ingredients (like those just pulled out of the earth darling carrots) one can keep things simple and have fantastic meals. AT least 50% of the meal is the marketing - i.e. the know-how in what to buy (or the growing... or the fishing....).<br /><br />On another note - going through some old posts of mine, I realized I never answered your questions about why you can't grow mache. It's probably because you are sowing in the spring. Mache is cool grower (a TRUE cool grower) and must be sown in the fall. See this post for the hows, whys etc etc<br /><br />http://www.laughingduckgardens.com/ldblog.php/2009/01/25/enamored-of-mache/<br /><br />Desolee!!!!Sylvie in Rappahannockhttp://www.LaughingDuckGardens.com/ldblog.php/noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-85000307911147525032010-06-30T07:13:48.109-07:002010-06-30T07:13:48.109-07:00Tom, I like where your inspiration took you. See ...Tom, I like where your inspiration took you. See marthaandtom.com, folks.<br /><br />Fred, Tom's sausage source, Clancey's Meats and Seafood, carries espelette pepper, I think. Closer to the chez vous, you might try Penzey's or Golden Fig. Or Cook's.<br /><br />Dear Nina, thank you. Simplicity in garden design I also find very appealing. We've done a lot at Bide-A-Wee with recycled boards and gravel! But fly fishing is inherently wonderful--and many are my betters in the world of fishin' lit.<br /><br />Cheers, all~ BrettTrout Caviarhttps://www.blogger.com/profile/11236671377889601457noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-38121493475293419632010-06-30T07:03:00.999-07:002010-06-30T07:03:00.999-07:00Brett, I agree with Nina – the photo's are won...Brett, I agree with Nina – the photo's are wonderful. Those carrots look o so good. Not to mention everything else. Simple cooking is awfully rewarding. Question, do you know of a local source for piment d'espelette? Local being Saint Paul or possibly West Saint Paul, er ah, Minneapolis?Fredhttps://www.blogger.com/profile/03573174785858814035noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-67558185104073651182010-06-29T18:24:39.711-07:002010-06-29T18:24:39.711-07:00Brett,
Your photos are beautiful as usual. I espec...Brett,<br />Your photos are beautiful as usual. I especially like the one of the steps going down to the café<br />table. Saw your article in MOQ today. Bravo! Only you could make fly tying and fishing sound wonderful.<br />Ninaninahttps://www.blogger.com/profile/17409821050739470025noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-8176066954255955742010-06-28T14:14:37.104-07:002010-06-28T14:14:37.104-07:00Ah to have a grill, or rather, a space to grill! L...Ah to have a grill, or rather, a space to grill! Looks wonderful, and you've completely rerouted my dinner plans. For the best I think.Tomhttp://www.marthaandtom.comnoreply@blogger.com