116 replies to this topic

[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 . . .

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.

I used a few inches of tap water in the bottom of a big pot with a few scoops of sea salt. There will be photos and and explation soon, when I get my camera working again.

I cherish the slimy bits. Green tomalley and the crumbly pink stuff -- it's all good. Like most, the tail is my overall favorite part.

[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.

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?

I saw some bluefin boats the other day but there was nobody around for a Q&A. As you can see in the "tuna wall" photo upthread the industry is thriving. A single fish can means tens of thousands of dollars to the catcher.

[sadistick]

My sister went to camp in NS when she was younger and I have fond memories of our trip out there to tour and visit her.

Great blog so far Pete!

[Peter the eater]

While my comprehensive photoshoot from last night's lobster boil is unavailable, I can jump ahead to the lobster rolls we had for lunch today. Nice and simple. Mayo, a scallion, fresh white top-loading hotdog buns, and plenty of meat.

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[Peter the eater]

My sister went to camp in NS when she was younger and I have fond memories of our trip out there to tour and visit her.

Great blog so far Pete!

Do you remember where it was or what you ate?

[Peter the eater]

And for tonight's dinner we got into the oysters. This a 2 pound bag of Malpeques which is the name of the bay just down the road. Apparently they can last for weeks in your fridge if you store them right.

We enjoyed a few of them raw and some with a splash of the hot sauce on hand. The rest went on the upper deck of the barbecue until they were nice and dry and slightly ajar.

I suppose fresh, raw and unadulterated is the best way to enjoy these wierd little creatures. The barbecue method is good because they open themselves and they taste great warmed through. The downside is that you lose a lot of the delicious juices aka liquor.

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[Peter the eater]

I promised extreme cheese. I don't think I could handle that Mediteranean cheese with the insect larvae (name escapes me) but I can share with you . . . drum roll please . . . the Stilton mushroom cap:

<edit because there's apparently no spell check on this computer>

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Edited by Peter the eater, 15 July 2011 - 03:19 PM.

[Peter the eater]

Along with the oysters we grilled some local boneless pork loins and an assortment of vegetables. I'm prepared to call it Surf'n'turf.

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[ScottyBoy]

Lobster roll.....want.

[heidih]

Lobster rolls are lustworthy - did you butter and toast them or are they in their soft state?

Anxiously await the lobster boil pics- sorry you are having camera woes.

That Stilton mushroom is gorgeous- I fear I would have scalded my mouth due to not being able to let it cool down before I chomped in.

[CaliPoutine]

Oh YAY ! Your wonderful food AND your adorable children. There was one shot of the 2 of them in your last blog that is still seared into my memory as one of the best pictures I've ever seen, anywhere, let alone on a foodie forum.

This is gunna be great !

Ohhhh, I'm late to the party. Ive had the pleasure of experiencing both Peter's cooking( yummy lobster rolls) and his cute kids!!( and some vomit, but we wont talk about that......)This is kinda making me nostaglic for the east coast. What are those cookies called that I loved? Oat cakes?

Edited by CaliPoutine, 15 July 2011 - 11:27 PM.

[Peter the eater]

Lobster rolls are lustworthy - did you butter and toast them or are they in their soft state?

Anxiously await the lobster boil pics- sorry you are having camera woes.

That Stilton mushroom is gorgeous- I fear I would have scalded my mouth due to not being able to let it cool down before I chomped in.

I find it really hard to toast buns that load from the top. There was more than enough butter consumed the night before.

[Peter the eater]

Oh YAY ! Your wonderful food AND your adorable children. There was one shot of the 2 of them in your last blog that is still seared into my memory as one of the best pictures I've ever seen, anywhere, let alone on a foodie forum.

This is gunna be great !

Ohhhh, I'm late to the party. Ive had the pleasure of experiencing both Peter's cooking( yummy lobster rolls) and his cute kids!!( and some vomit, but we wont talk about that......)This is kinda making me nostaglic for the east coast. What are those cookies called that I loved? Oat cakes?

Hi Randi, glad you could make it. Maybe you're thinking about fat archies? Could be oatcakes though -- they are not hard to find.

[kayb]

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

Down here, we'd call that a fish cooker, and it'd do double duty to boil crawfish or shrimp in.

Great blog. I want that Stilton mushroom cap, and a lobster roll, and half a dozen grilled Malpeques, please!

Edited by kayb, 16 July 2011 - 10:31 AM.

[Panaderia Canadiense]

Ok, I'm officially drooling. Peter, I'm super-envious!

Those of you who are American and wondering about Saskatoons - you call them Serviceberries south of the border. They're hands down better than blueberries in pies and sweet pierogies, and they make the best jam ever. Not to mention the wonders of eating them fresh off the bushes. BTW - the city of Saskatoon is named for the berries. I wasn't aware that there were large enough plantations out east for them to appear at market, though!

[Peter the eater]

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

Down here, we'd call that a fish cooker, and it'd do double duty to boil crawfish or shrimp in.

Great blog. I want that Stilton mushroom cap, and a lobster roll, and half a dozen grilled Malpeques, please!

It is a nice set up for doing a whack of seafood outside. I guess I'll to make another topic to share my PEI lobster boil photo essay, and step aside for a new eg Foodblogger.

[Peter the eater]

Ok, I'm officially drooling. Peter, I'm super-envious!

Those of you who are American and wondering about Saskatoons - you call them Serviceberries south of the border. They're hands down better than blueberries in pies and sweet pierogies, and they make the best jam ever. Not to mention the wonders of eating them fresh off the bushes. BTW - the city of Saskatoon is named for the berries. I wasn't aware that there were large enough plantations out east for them to appear at market, though!

Fascinating. I wonder how Saskatchewan, Saskatoon's Province, got it's name. Could it be an entire Province got named after a berry?

[Peter the eater]

I finally got the chance to try this interesting food product created on PEI. It's a small hexagonal candy made almost exclusively from honey. Somebody figured out how to make such a thing stable and tasty and packaged it up for distribution. I recall seeing the pitch on Dragon's Den -- a Canadian reality show for entrepreneurs to pitch their clever ideas to investor/judges. They are a pricey but tasty.

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[Peter the eater]

Yesterday was National Parks Day in Canada and they were all open for free from coast to coast to coast. We took a walk through Green Gables where Lucy Maude Montgomery set much of her Anne stories more than a hundred years ago. I figured a few images of the Late Victorian kitchen would be an interesting thing to share. Lots of cast iron forms for baking, wooden utensils and contraptions, a pantry full of ceramic jars and glass containers, and a handsome wood stove.

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[Peter the eater]

When you cross the Confederation Bridge to New Brunswick there is an excellent Natural History Centre which, among other things, explains the traditional way of harvesting seafood. The text is a bit hard to read but the drawings give a general idea.

Clams, oysters, scallops, lobsters, smelt, mackerel, herring and crab.

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[Peter the eater]

This week I can promise you a lot of seafood, extreme cheese, fine port and good whisky.

Seafood, check.

I was hoping for more cheese chat but our wedding guest from Madison forgot to bring his suitcase full of Wisconsin's best. I almost cried. There is a guy in PEI who does award-wining cloth-bound cheddar that is not be missed if you're ever out this way.

Next time I'm in Cape Breton I'll stop by Glenora where they make North America's 1st Single Malt Whisky.

[Peter the eater]

I'm glad to be home after two weeks of cooking and eating on the road. Thank you all for reading and posting -- there should be a little more time for any comments.

[Darienne]

I finally got the chance to try this interesting food product created on PEI. It's a small hexagonal candy made almost exclusively from honey. Somebody figured out how to make such a thing stable and tasty and packaged it up for distribution. I recall seeing the pitch on Dragon's Den -- a Canadian reality show for entrepreneurs to pitch their clever ideas to investor/judges. They are a pricey but tasty.

Thanks Peter. Looked Honibe up online and see that I can buy them at our local bulk food store. Will get some this week to try.

They might well make a nice little gift for American friends who are saying...well, what can you bring that's Canadian?

Edited by Darienne, 17 July 2011 - 10:11 AM.

[Panaderia Canadiense]

Peter, Saskatchewan comes from the Cree for "swift flowing river" - which is fairly evocative, given the North and South Saskatchewan rivers do flow through it, and that both are pretty fast at that point.

Incidentally "Saskatoon" translated literally simply means "sweet berries."

[Kim Shook]

Those oysters look absolutely pristine! Just gorgeous. And the lobster rolls sent me over the edge!

I am in awe of you for blogging on the road and working! It's been wonderful and mouthwatering! And the 8 year old in me says 'thank you' for all of the 'Anne' stuff!

Now go relax and have a drink! Well done!

[Kerry Beal]

Thanks Peter - very enjoyable week.

[Pam R]

Thanks for a wonderful week, Pete! I've never been east of Toronto and PEI is one of the places in your part of our country I've always wanted to visit. This just makes me want to get out there even more. Thanks for showing it off. ;)