116 replies to this topic

[Peter the eater]

Strawberry shortcake for breakfast?

This one was made with a homemade biscuit and frozen vanilla yogurt in lieu of whipped cream. And strawberries from the roadside stand.

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[Peter the eater]

Malpeque Bay Seafood Seasoning is a new discovery for me. It's a rusty red powder with visible dried herb fragments. It reminds me of something you would throw into a Cajun crab boil, like Zatarain's.

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[Peter the eater]

This photo would make a good Foodblog teaser. Any guesses?

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[Peter the eater]

Saskatoon berries are wonderful for pies or sweet perogies. I never knew they grew out east - thought they were more of a prairie thing.

I wonder if they exist here naturally or if somebody transplanted them and they just took off. Pretty sure they grow wild but I'll ask around.

Mmmmmm . . . perogies.

[Peter the eater]

I saw some locally canned meat at the general store yesterday. Comes in beef, chicken and ham. I'm not sure if a factory tour would be of culinary interest or turn me into a vegetarian.

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[Peter the eater]

Raspberry cordial in a bottle is available just about everywhere around here. It's carbonated raspberry juice and I imagine goes very well with vodka.

I just love the slogan.

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[Peter the eater]

Some more preserves from the general store's Buy Local section.

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[Peter the eater]

Potato chips are available in regular, lobster or chocolate.

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[Peter the eater]

Incidentally, the chocolate potato chips are surprisingly good. They are thick and ruffled, I suspect to survive the coating process.

I wonder if anybody has tried chocolate-covered hash browns to go with chocolate-covered bacon.

[toolprincess]

PEI - I love Anne of GG! Nice blog, enjoying it.

[Peter the eater]

Up on the North Cape one can watch the horses on the beach collecting Irish Moss the old fashioned way. It's a red algae that's 50% carrageenan -- an important food thickener and stabilizer. Commonly used in beer, wine, ice cream, jelly, etc.

[Peter the eater]

PEI - I love Anne of GG! Nice blog, enjoying it.

Anne is everywhere. As a student years ago I rented an apartment that, according to the owner, was occupied by Lucy Maude Montgomery when she attended Dalhousie University a century ago.

[mkayahara]

This photo would make a good Foodblog teaser. Any guesses?

Looks to me like the beginnings of a lobster boil!

[Zeemanb]

Strawberry shortcake for breakfast?

This one was made with a homemade biscuit and frozen vanilla yogurt in lieu of whipped cream. And strawberries from the roadside stand.

Making it with a homemade biscuit, now that is the stuff. Compared to giant Belgian waffles and the stuffed French toast craze, it's practically a bowl of nonfat yogurt! Wise breakfast choice, thumbs up.

[juliajohnston]

Have you tried Lick-a-Chick between the Baddeck and Sydney? If you're still around in August we're happy to buy you lunch.

[Darienne]

Have you tried Lick-a-Chick between the Baddeck and Sydney? If you're still around in August we're happy to buy you lunch.

Now that is a name that only a Mother could love. Lick-a-Chick. It's positively...unnerving is the second word that comes to mind.

[Genkinaonna]

I'm almost afraid to ask what they sell there...

[Peter the eater]

This photo would make a good Foodblog teaser. Any guesses?

Looks to me like the beginnings of a lobster boil!

We have a winner! Tonight's the night.

[Peter the eater]

Have you tried Lick-a-Chick between the Baddeck and Sydney? If you're still around in August we're happy to buy you lunch.

I'm a t-shirt owner and facebook friend. Sadly, we won't be back for a few months but I appreciate the kind offer. Another time!

[Peter the eater]

The lobster boil was a raging success. Six pound-and-a-halfers for a smallish crowd and there's nothing left. Photos to follow . . .

[annabelle]

Peter, can you tell us a little more about PEI vs Halifax vs the Mainland or whatever you call it of Canada? I know next to nothing about it. I see that most of the labels on the items you have photographed are in French and English. Are there many French speakers outside of Quebec? Are there aboriginal peoples/Inuits or what have you? You spoke of wearing a kilt earlier at the wedding. Are there a great many Scots in NS?

[Peter the eater]

Peter, can you tell us a little more about PEI vs Halifax vs the Mainland or whatever you call it of Canada? I know next to nothing about it. I see that most of the labels on the items you have photographed are in French and English. Are there many French speakers outside of Quebec? Are there aboriginal peoples/Inuits or what have you? You spoke of wearing a kilt earlier at the wedding. Are there a great many Scots in NS?

How long have you got?

There are no more proud Canucks than me but many are more eloquent. In my estimation, Canada's culinary tradition is a product of England, France and those who came before and after.

My Latin may be vulgar but Nova Scotia means New Scotland.

[annabelle]

I've got all the time in the world. I knew that Nova Scotia meant New Scotland, so I'm not all bad. And I love hice hockey.

[Peter the eater]

I've got all the time in the world. I knew that Nova Scotia meant New Scotland, so I'm not all bad. And I love hice hockey.

Annabelle, I am grateful for your questions. There are many French speakers outside of Quebec. Prince Edward Island was known earlier as L'Île Saint Jean. Acadian communities on the Island define the music and food heritage.

Come to my kitchen.

[maggiethecat]

OK, now I know: LMM and Anne Shirley went to Dalhousie. I'm rapt, Peter. (What tartan is your kilt?) Are you gonna be anywhere near Dalhousie NB in your travels?

[Peter the eater]

I like to wear the MacIntosh, same as the Nairn, my daughter's second and maternal name. This eGFoodblog I wore the Black Watch, pix to follow.

[Peter the eater]

Ready Aye ready.

[haresfur]

The lobster boil was a raging success. Six pound-and-a-halfers for a smallish crowd and there's nothing left. Photos to follow . . .

So are you cheap like my parents were and only buy the culls with one claw? I can't remember if I asked in your Nova Scotia food thread if you use sea water or not. Where do you stand on eating the various slimy bits?

Great blog. Thanks.

[haresfur]

I like to wear the MacIntosh, same as the Nairn, my daughter's second and maternal name. This eGFoodblog I wore the Black Watch, pix to follow.

I don't think there is a nicer tartan than the Nova Scotia Provincial one, though. My NS tartan tie is almost enough to make the choking feeling bearable.

Does PEI bluefin tuna still contain a lot of mercury? Do they still ship it to Japan for sushi?

[Peter the eater]

OK, now I know: LMM and Anne Shirley went to Dalhousie. I'm rapt, Peter. (What tartan is your kilt?) Are you gonna be anywhere near Dalhousie NB in your travels?

Just came from Green Gables. LMM attended a college in PEI, not Dalhousie U in Halifax, she was working for a publishing company in NS. Not going to NB this trip, although that would be an excellent Province for an eG Foodblog.