ahh okay, that makes sense. iirc glazing is used to prevent fruit from drying out, so ig that wasn’t a concern for you.
I personally find fresh raspberries irritating bc the seeds get stuck in my teeth
It presumably would affect the experience of eating the tart
This wouldn’t necessarily be “fresh” but cute little raspberry jelly cubes (juice+ gelatin, minimal sugar added) on top could be interesting
No shit, I fully agree. My method is to put them through a juicer, reduce the juice and add everything for the coulis, then take the dry pulp and seeds from the juicing process, dehydrate it, then put it through a coffee grinder to make a powder.
Although I could wash the pulp, separate the seeds, and make raspberry seed flour.
Dammit, I know it’s a stupid idea, but I have to know.
do raspberry seeds have any flavour?
seems like you’d need a shite tonne of fruit to get a very very very tiny amount of seed flour
I doubt it. But it could be a selling point. Maybe put them in the tartlet shells instead.
Theres a finishing house nearby that does batches of smoked chops & whatnot. Very very good!
So all they really need is heated up.
With coleslaw & bolthouse honey mustard dressing. @EmilyQ
Cabbage. Like lettuce, but for real men! 
Those chops look SO GOOD!
And excellent veggie-ing!
The combo of coleslaw & the honey mustard dressing has massive staying power. Like, it has become a regular (multiple x per week) part of my repertoire.
I can’t thank you enough for introducing me to Bolthouse Farms stuff. 
We do wedge salads occasionally with Bolthouse blue cheese. Slab of iceberg lettuce, some diced tomato, a slice of Oscar Mayer precooked bacon, which I keep around for this and to add to roasted brussels sprouts, and some blue cheese crumbles. It’s yummy!
I haven’t explored much further.
I see this and raise you braised romain on the grill with olive oil and lemon juice.
Bolthouse blue cheese drizzled over with bacon!!
Oh! You’ve certainly caught my attention! LOL
Somebody mentioned steak sammiches today, ( @T3hPwnisher ).
No cheese! I didn’t plan it right. Cooking hungry is never a great idea for me.
Black pepper & a generous squirt of lemon.
I’m not sure where to post this, so here we go.
Orange Creamsicle Baked Protein Oatmeal
Whisk all wet ingredients together. Add Dry ingredients and whisk. Pop in a 8x8 pan and bake at 350 for 35-45 minutes. I went with 35 minutes and it was slightly gooey in the middle and the protein powder settled to the bottom for a custard-like layer.
Mix all topping ingredients. Cool oatmeal for 10 minutes then spread on top. I may have doubled the topping last time. It was awesome.
My first food porn, porn, I think.
New York strip ( air grilled, not the same), Inglehoffer horseradish cream, a salad mix w/ avocado and Gorgonzola dressing, and a La Croix Beach Plum drink. (can).
That seems convenient. I always end up leaning against the edge of the pan and trying to keep them from falling.
Thats how it came about. I don’t like gummy fat, and I’m always doing 3 or 4 of them. I used to stack them side by side, then one day this occurred to me!
Another thing that just occured to me while typing- season them up and slap a couple of thin lemon slices between each one. 
.
Now it needs to be done.
*also need to plant sage this year.
You guys don’t grill them? ~blink~
