johnnyd

The season starts January 2, 2012. :angry: This completely ruins my traditional December menu - pulls all my maine shrimp dishes out of the equation, and raises the budget - Maine shrimp costs only a dollar a pound,

Yo quero enchuchar con Guayusa durante sus proxima cafecito, por favor. So the artesanal classification allows for home-based production? That is most logical in a country with deep culinary tradition and trust in it's home cooks. Laws regarding the selling of home-prepared foods are finally relaxing here in North Eastern USA. Looking forward excitedly to this SA foodblog!

This blog is the bomb, SB. Really enjoying your cheffing, markets and repasts at cool local spots. I wish I had the knees to be by your side doing it too. Tokyo Fish prices look pretty decent. Curious about the East Coast Halibut because they run around here in Spring. Yours must be from off Labrador or somewhere. Hold on while I dig out my monster Maine scallop pic...

Beer Advocate Magazine rated Ebenzer's Pub in Lovell, Maine, the number one beer bar in America and the world for the last five years in a row. The 7th annual Belgian beer festival runs from August 18th to the 27th and features an incredible meal as a finale: Moules Escargot Prince Edward Island Mussels baked with Trappist cheese, butter Ebenezers grown Garlic 2004 Drie Fontenein Oude Gueuze Magnums Charcuterie Plate Traditional Belgian Head Cheese - Earthmonk infused Sour Cherries, Duck Confit and Fois Gras Terrine with 2009 OerBier Reserva Reduction Smoked Pork Tenderloin – Au Poivre Pickled fiddleheads, Spicy Pickled Green Beans and variuos relishes. 1972 Rodenbach Grand Cru, 2011 Rodenbach Grand Cru Cream of Tsjeeses Chicken Stock, Mirepoix, and Jansel Farm Leeks with Tsjeeses Tripel and Sherman Farm Cream Served with Locally Baked Trappist Bread Fantome La Gourmande Smeus Butter Poached Lobster Tail, Poached Egg, Green Thumb Pureed Potatoes served with Caviar and Tsjeeses Hollandaise Sauce. Val Dieu Triple 6liter Belgian Frites White Truffle Oil, Garlic, Parmesan, red pepper and malt vinegar Stillwater Special Beer Venison Aux Poivrons Vert a la Moutarde Served with green peppercorn mustard sauce. Tsmije 2009 BBB Cask Framboos Sorbet Exhibition Course made with Eggs Whites, Fruit, 1983 Drie Fontienen Framboos and Liquid Nitrogen Saddle of Rabbit With Watou Cheese, Ruccola and dried tomatoes in Tripel Karmeliet, accompanied by crayfish in their gravy and mashed celeriac. Allagash Special Beer Country Salad Veal Kidneys, Applewood Smoked Bacon, Quail Egg and St Louis Kriek 1997 Cantillon Kriek Cheese Selection Ruth Miller’s handpicked selection of World Class Cheese! Orval/Saison Dupont Chocolate Selection Truffles by three of the world’s greatest Chocolatier’s: Pierre Marcolinni, Jospeh Blondeel, and Valentino! Jolly Pumpkin Madrugada/Pannepot Reserva 2008 Goat Cheese White Chocolate Mousse Served with Sugar Glass Sculpture 1997 Rose De Grambinus I hear this event is amazing. Camping is encouraged. Ebenezer's Pub Info Host Note: Click here for the terms under which this event is listed in eG Forums.

Considering all the culinary action in town, it may seem unfair to mention Masa Miyake's new place again, but a revelatory article in today's local paper describes Masa's new farm in Freeport where he is raising fowl, pigs and japanese vegetables for his two restaurants. He has employed Chad Conley - formerly of Hugo's - to manage the farm: "Farm To Table - The Miyake Way" Portland Press Herald

Tons of uses. They are entirely edible. Think of them as basil concentrate. Works in tomato sauces, Asian noodle soups, egg dishes... I've had good luck in my microdish experiments but my everyday use is usually as edible garnish.

Masa Mayake has moved his tiny sushi bar into a more elegant space at 468 Fore Street. This is not your average sushi bar so go if you are in town. Full review on Downeast.com 8-3-11 Reservations are recommended.

There comes a point in a man's life when he must contemplate selling all possessions so he can purchase a one-way ticket to Sydney.

Love your blog, zeemanb. Engaging writing, compelling life story, abundant dry wit and necessarily appropriate culinary obsessions. I'm on board. I'm screwed.

We have an open floor plan with a kitchen island as well. My tools, condiments, vinegars etc are all within reach of the main prep area so when things are just right, I feel like a drummer on stage that's hitting all the cymbals and toms.

One of my favorite meals, hands down. Lovely blog FP

What kitchen lets a "batch" of bad mussels get in the door? You can smell 'em a mile away. Too much hashish in the morning, I suspect.

Maine's elver season saw a jump in violations due to a spike in prices. Little Eels - Big Bucks

I helped a pal with his elver weirs one late night in '95. The price was about $400/lb. There was a lot of shooting and yelling in the dark at one point so I thought best to decline the invitation for another go at it.

Say, what flavor are your light bulbs?

That's magnificent, andrew. And talk about fresh. Finally found the NYC restaurant with the killer scrambled eggs: Elaine's. Her Recipe Here - NYT.

@andiesenji - that is a revelation. Thank you!

It's crazy how eG makes me kill an hour looking for the name of a NYC restaurant in the 1950's that regularly served Audrey Hepburn, Peter Lawford and friends scrambled eggs at 3am. When the Matriarch of this place died, it eventually closed. The NYT magazine ran an anniversary article at some point and that scrambled eggs recipe made it in. I remember a double boiler, 1/4lb butter, 10 eggs, constant whisking for 25 minutes, cream, caviar garnish, maybe. My date at the time (now my wife) made it all that winter, and occasionally make it late at night for auld tymes sake.

These were fresh not frozen. I see mostly cleaned octopus in the Asian market freezers. I bought four - probably 4 to 5 inches across. The counter guys said to make an incision from leg to tip of the head and scrape out the insides, making sure you find the beak. I made a complete and utter hash out of the first one - severing ink sac and whatever encased the gross brown stuff - a big mess (good thing they were small). I was smarter with each one after - most importantly: don't cut through the beast, just in enough to be able to unfold the head cavity, leaving guts intact which you can then scrape off (you'll see you can pull it all off eventually). Eyes and beak next. The first pic above is actually an inside-out polpo. Drop into boiling water and reduce to simmer - the polpo will shrink to half-size. I chilled them for a couple days then seared them in a hot pan w/EVOO, only because I didn't have the grill going at that moment, my first choice. They were so small they ended up super crispy - drizzled EVOO, lemon and S&P and that was lunch today with a salad and poached egg. I'd call myself ready to take on the big boys now so I can slap it on the grill as a course in a Greek-style meal. ETA: Make sure to flush out any dirt in the suction cups

A lot of baby polpo has landed at my favorite fishmonger here in Portland, Maine Simmered these with a cork for 45mins, then seared them at high heat in olive oil, added kosher salt.

I am proud to report my Deathmatch colleague and new Mom, Krista Kern Desjarlais is the only Woman Finalist for Best Chef Northeast this year. Her innovative restaurant, Bresca, here in Portland Maine.

...you mean the guy who USED to dive until he came to his senses? Nope, not me, and that style of boat ain't from around heeyah. The name on the boat is in English, so that narrows down the planet somewhat.

Saw the roasted grapes n' sausages and had to stop and read the whole blog. Loving your cooking, forages, local pics and 'tude, P! I know how one amps up the cooking during foodblog week too, but the sense of mass-sharing with the eG tribe for a week is a great feeling. I've picked up a LOT of tips from your play-by-plays which I really appreciate, and it's about time for a pot of short ribs - sure would take the chill off a late winter Maine weekend.

Port Clyde based harvesters distribute local shrimp to the following locations outside Maine: Fiddleheads Natural Foods, CT City Market Food Coop, VT Healthy Living Market, VT Putney Food Coop, VT Wild Oats Coop, MA River Valley Market, MA Marlow and Daughter, NY Park Slope Food Coop, NY HURRY: Season ends Friday!! Correction: Maine DMR says season ends February 23rd if stock assessment and fishing quota is as predicted.

Video: Marine regulators may shut down shrimp fishery early