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johnnyd

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About johnnyd

  • Birthday 02/14/1958

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    Portland, ME

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  1. State of Maine Department of Marine Resources Moratorium on Northern Shrimp Commercial Fishing Maintained for 2018 Season Portland, ME – In response to the depleted condition of the northern shrimp resource, the Atlantic States Marine Fisheries Commission’s Northern Shrimp Section extended the moratorium on commercial fishing for the 2018 fishing season. The Section also approved a 13.3 metric ton (mt) research set aside (RSA) and tasked the Technical Committee to develop the RSA program design and report back to the Section for final approval by December 14. Industry members continued to express concern about the economic impacts of the fishery closure, especially in light of a lack of positive signals in terms of stock rebuilding. Based on these concerns, the Section agreed to include in future discussions the possibility of opening a directed fishery if improvements in stock condition (e.g., strong recruitment or biomass indices) are not realized. The 2017 Stock Status Report for Gulf of Maine (GOM) Northern Shrimp indicates abundance and biomass indices for 2012–2017 are the lowest on record of the 34 year time series, with 2017 being the lowest observed. Recruitment since 2011 has been poor and includes the four smallest year classes on record. The recruitment index in 2017 (2016 year class) was the second lowest observed. Current harvestable biomass is mainly comprised of females from the weak 2013 year class and some small, early-maturing females from the below-average 2015 year class. Recruitment of northern shrimp is related to both spawning biomass and ocean temperatures, with higher spawning biomass and colder temperatures producing stronger recruitment. Ocean temperatures in western Gulf of Maine shrimp habitat have increased over the past decade and reached unprecedented highs within the past several years. While 2014 and 2015 temperatures were cooler, 2016 and 2017 temperatures were again high, and temperature is predicted to continue rising as a result of climate change. This suggests an increasingly inhospitable environment for northern shrimp and the need for strong conservation efforts to help restore and maintain the stock. The Northern Shrimp Technical Committee considers the stock to be in poor condition with limited prospects for the near future.
  2. RIP Holly Moore

    We had great fun doing the New England Fried Clams: Shacks and Restaurants thread (5 pages) back in 2005. Perhaps we should do a memorial round this summer? He would love that!
  3. There are several cheeses from Corsica and the Pyrenees that have used ash covering for a long time. When we lived in Brazil, there were pure charcoal tablets for stomach aches. They totally work but I can never find any here.
  4. Chicken Stock

    What happens when you make ramen with your purple chicken stock....
  5. Chicken Stock

    What happens when you use heirloom carrot in your chicken stock:
  6. Feasting My Way Through Japan

    "..... because I'm hardcore." Indeed, Madam!
  7. St.Patrick and his Corned Beef

    I did the Ruhlman method as posted in the NYT last week, curing for six days. After much searching, I found a butcher who gave the exact amount needed for my 4.5lb point in one gallon of water - he gave me one and 1/4 tblspoon. With 2 cups kosher salt, that brine was mighty salty. The cut was maybe two inch thick. It was pink all the way through, and damned tasty. We are on our third day and hate to see it go!
  8. St.Patrick and his Corned Beef

    Wow, that's pink! Served with cabbage heart, rutabaga, carrot and balsamic red onion pickle. CB soaked for a 1/2hr in water and rinsed, then simmered in DL Geary's Wee Heavy and Eli's ginger beer for 4hrs. Horseradish sauce and mustards. Wicked, wicked good!
  9. St.Patrick and his Corned Beef

    It doesn't hold up as traditional types do, but it doesn't fall apart. We did that one year and loved it so much we did it 4yrs in a row. Lovely flavor. Don't worry about the time - do it as you would normally
  10. Feasting My Way Through Japan

    Absolutely stunning shots - I really have to have some sushi today....
  11. St.Patrick and his Corned Beef

    Found Ruhlman recipe in 3/8 NYT so here's my first ever CB brine w/allspice, mustard seed, coriander, bay, cinnamon, clove, peppercorns. Found a butcher who measured out exactly the amount of pink salt needed for this 4.5lb point. After reading this thread I guess I should cut the butcher string and unroll the sucker, no?
  12. Rancho Gordo in the NYT... again!!

    Depends on what you're after. I find the later you delay deploying salt, the more the beans remain front and center. I make feijoada every six or so weeks which get a couple smoked ham hocks for three hours, so I'll get this nice emulsion. Salt isn't necessary but the beans rule the dish. Feijoada also calls for salted beef - when I've used it, the beans brake down too much, but in Brazil, that's the traditional way to serve it. Toasted cassava is served as a side to mix with your black bean 'sauce' to bring back body. So in this way, black beans are used more as a medium instead of a star player. I'd rather there were beans on the plate after a three, four hour simmer, so no more salted beef, the hocks seem to do what I want instead.
  13. Who doesn't love it when your passion is recognized by the Old Grey Lady? https://www.nytimes.com/2017/02/28/dining/black-bean-soup-recipe-video.html?ref=dining “I believe you have to show the beans who’s boss,” he said. “Then they will obey you, and your recipe.” - Steve Sando
  14. ...which make a nice Shrimp Poke. Maine Shrimp Poke: pickled daikon and carrot, scallion, cilantro stem, hijiki, nori furikake, Togarashi, in house-made ponzu and sesame oil.
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