chromedome

There's a scene in the movie "Never Cry Wolf" where one of the native hunters grins a gap-toothed grin at the main character, points to his nearly-toothless mouth, and says, "This is what happens when a meat-eater starts eating sugar." (may or may not be verbatim, it's a lot of years since I saw the movie)

My confession is even more shameful. After a week away, I'll sometimes...(blushes)..."mark as read" and promise myself to catch up at some indefinite point in the future.

Yeah...a good choucroute garnie, like Iggy, is worth a million in prizes...

Western fiddleheads and eastern fiddleheads are from different ferns, and the west-coast version is apparently rather rougher on the digestion. The ones we get here are perfectly safe, as long as you're not an unreasoning devotee of vegetables cooked "tender-crisp." Just cook 'em all the way, and you're good to go. Comparisons to fugu are pretty over-the-top. Reflect that cassava is downright lethal in its raw state, but when properly handled is one of the world's major staples. Fiddleheads are nowhere close to playing in that league, as toxicity goes.

Public Toilet Stress Disorder: the struggle is real.

I popped in last night to taste the microbrews and buy a growler. I'm working now, but I'll post some pics and give some initial impressions later on today.

I've bookmarked that one for future use. I do love me some lemon curd, and since I lucked into a (vintage) Vitamix at the thrift store for $25 I've been looking for reasons to use it (I prefer a stick blender for soups, and I don't do smoothies, so it hasn't seen a lot of play so far).

Seen today on Facebook:

Basically regular foil, but one side is treated with (I believe) silicone, making it a sort of metallic parchment. Seems to work, though I've only used it a couple of times.

IIRC Moosehead was the best-selling import beer in the US for...I dunno, about 15 minutes back in the 90s. I'm not a lager drinker either, so I don't drink either their flagship brand or Alpine (their top brand here in the local market, launched decades ago by the current owner's father). I'll certainly check out their microbrews, though, and give my opinion on them FWIW.

LOL But what is a lobster except a vehicle for butter?

LOL

I feel that way too, as I get older. (I know it was a typo, but it was a good one.)

No, but there's lobster. I think that'd work for most people.

This is literally three blocks up the street from where I live. I'd wondered what the construction was all about. They'll be offering five microbrews at a time, and although they don't say so I suspect the most popular will make it into the regular line if demand warrants it. http://huddle.today/moosehead-opens-its-small-batch-brewery-and-taproom-in-saint-john/

Saint John is a blue-collar industrial town, and (frankly) something of a backwater, but it still seemed strange to me that there hadn't been a vegetarian restaurant here in ages. The proprietors are well-established in the local community, wife Sarah as a vendor of vegetarian food at a local farmer's market, and Keith as the sous-chef at the popular Saint John Alehouse, where he's been doing vegetarian nights for years. The new place will be called Vegolution, and it's opening next week. Disclosure: Though I'm a dedicated omnivore, I contributed to their crowdfunding campaign because...geez, no vegetarian restaurant, nearly two decades into the 21st century? Oy. Besides, now I'll have a place to take my sister when she's here from Vancouver.

His back-and-forth banter with Ruhlman was one of the most entertaining things on eG back when I was a newbie. I never see a walrus without thinking of him.

Perhaps line individual cheesecake molds with bacon? I have a vague recollection of doing bacon-wrapped savory cheesecakes that way once, but it was during a spate of 110-hour weeks so I recall little of how it turned out.

It looks like a Rational to me as well, but I'm guessing the image is reversed. The controls should be on the left.

It's delicate, so it needs gentle handling. Preparing it whole, as shown by Liuzhou, certainly helps. If you'd rather not deal with the skin and bones at the time of service, you can fillet it like any other flat fish (four smaller portions, rather than two larger ones). Simmer the rack and skin for a nice little bit of fish broth, which you may then use to make a sauce if you wish. Steaming is a good choice, or cooking it en papillote. You might also poach it or bake it in some kind of sauce, though with the latter two there's a bit of difficulty in getting it onto your plate in one attractive piece.

I'll ask her. There are any number of similar-sounding recipes online, but of course it's the little details that make the difference between "a" recipe and "her" recipe. Also, in her generation of her family she is the acknowledged inheritor of her mom's genius in the kitchen.

I didn't grow up with it as such, but it somehow became my standard hangover breakfast back in the days when that was a regular requirement. I haven't purchased it as often since then, largely because I've so often been on a tight budget and would have been the only one in the house who ate it. Thinking back, I believe my "ground zero" dish for herring might have been a herring salad made by my best friend's mother. She was German, and the salad contained apples and onions and had some kind of creamy dressing. I haven't thought of that in years...I really should ask her for the recipe while she's around to relay it.

If you're okay with pandering to stereotypes, you could work bacon in there somewhere. Also, a belated welcome from a fellow Maritimer.

Imagine an O Henry without the chocolate (-ish) coating, and a thicker layer of peanuts instead. That's not it exactly, but it'll put you in the right neighbourhood. I used to buy myself one any time I ran across to Calais.

@Nicolai That's a glorious post, and reading the phrase "stuffed intestine bonbons" will keep me in a good mood all day.