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[Full Metal Junkie]

Behold a hearty dish that is fairly easy to make and fairly hard to screw up: the miso ramen

Broth: ground pork and portobello mushrooms stir-fried with fresh green onions, fresh red thai chili peppers, and plenty of finely grated ginger + garlic. Then simmered in beef stock, with a couple of spoons each: white miso, red miso, chili miso.

Ramen bowl: rice noodles and blanched bean sprouts with a couple of ladles of the broth poured over top.

Garnish: soy sauce marinated egg, canned corn, fresh green onions.

 

[Jonny5]

Behold a hearty dish that is fairly easy to make and fairly hard to screw up: the miso ramen

Broth: ground pork and portobello mushrooms stir-fried with fresh green onions, fresh red thai chili peppers, and plenty of finely grated ginger + garlic. Then simmered in beef stock, with a couple of spoons each: white miso, red miso, chili miso.

Ramen bowl: rice noodles and blanched bean sprouts with a couple of ladles of the broth poured over top.

Garnish: soy sauce marinated egg, canned corn, fresh green onions.

Oh, this is a perfect moment to share an article I stumbled upon recently in the Guardian.

Great introduction to miso for those like me who don't know much about the different varieties.

Miso mystery: red, white or yellow – how does each paste change your dish? | Kitchen aide

Our experts unpack the power of miso paste, and the unique flavour profiles you need for your home cooking

www.theguardian.com

 

[Northern Light]

Oh, this is a perfect moment to share an article I stumbled upon recently in the Guardian.

Great introduction to miso for those like me who don't know much about the different varieties.

Miso mystery: red, white or yellow – how does each paste change your dish? | Kitchen aide

Our experts unpack the power of miso paste, and the unique flavour profiles you need for your home cooking

www.theguardian.com

This is a very straight forward mushroom pasta with miso recipe that I quite like. I tweaked it slightly, I like some zing in things, so I added 1 Thai chili dice, I also thought it needed a fresh element, and I used a bit of parsley and some finely diced scallion.

Creamy Miso and Mushroom Pasta | RICARDO

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

www.ricardocuisine.com

 

[artyboy123]

This is a very straight forward mushroom pasta with miso recipe that I quite like. I tweaked it slightly, I like some zing in things, so I added 1 Thai chili dice, I also thought it needed a fresh element, and I used a bit of parsley and some finely diced scallion.

Creamy Miso and Mushroom Pasta | RICARDO

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

www.ricardocuisine.com

I am going to make this over the long weekend!

 

[Bayer]

My husband and I don't tend to do much on Valentine's Day, but as people around me are getting older and sicker and I'm about to be investigated for the big C, I think we deserve a good meal.

I've got beets roasting in the oven, and I will slice them, lightly dress them with olive oil and probably white balsamic or champagne vinegar, and serve them with a burrata and lightly roasted pine nuts and lemon zest. The main course will be seared scallops with just a bit of white pepper on a cauliflower purée with mascarpone and nutmeg, and chives on top. And then even more cheese: gorgonzola dolce and roquefort with roasted walnuts and grapes.

Drinks will be a Krug Grande Cuvée champagne with the appetizer and main dish, and a Château La Tour Blanche Sauternes with the cheese. No actual dessert - the Sauternes will be sweet enough!

 

[just east of the creek]

May I recommend braised rabbit in your Le Cruset (or similar) (with a little mustard) for any upcoming slow and relaxing meal, especially in these colder days. Serve with your favorite winter vegetables (roasted and optionally mashed), Potatoes (same -baked or mashed with garlic) and sliced, baked apple. Pair it with your opening glass of champagne (to lower the blood pressure), then a nice glass of Ricard (for your digestion) and then serve with a nice white (Sancerre would be my preference but there would be other choices both red and white) and enjoy. Dessert I leave up to you. Cheers all!

 

[just east of the creek]

Not sure where to stick this Note, but this thread seems to be close. So re the agricultural outlook for 2026 and projected impacts on food prices. Farm Credit Canada (FCC) has been releasing and posting a series of technical projections for 2026 - from egg production, protein prices and substitutes to herd sizes, the used tractor and equipment market etc etc

We are certainly growing enough, and in combination with trade issues, to see downward pressure on prices. But rising costs are an ongoing crucial issue which cannot be underestimated. Rates of farm debt continue to rise and are somewhat compensated by the continuing appreciation of farm land values. Smaller farm expansion and new farmer entrance are restricted by land and equipment price levels, while larger and much larger ‘corporate farm land holders’ have access to larger pools of investment funds and are expanding their holding throughout Ontario.

Go to outlooks. https://www.fcc-fac.ca/en/topic/outlooks