johnnyd

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

The bowl is 10" across. They are about 40 shrimp per pound at this point in the season. I like to get them whole this close to the harvester, but I'd buy them peeled if your in a metropolitan area.

Fresh off the boat, Freshly steamed, ...and peeled,

Didn't do it for me either, but in a chowder it adds an interesting tone. Most processed food makes me gag - that frozen pizza is just not food. @Big Mike: Uni has a short shelf life. Metropolitan sushi bars just don't have it fresh enough no matter what they claim. If you are ever up here in Maine, the season is October through February - try 'em then.

Local news outlet Village Soup features Port Clyde Fresh Catch who are co-ordinating shrimp fisherman to supply a healthy local market. This article has a picture of a loaded drag net FULL of fresh shrimp. This year's harvest is particularly good. Please report Gulf of Maine shrimp sightings in your local market here!

Depends how old the Maine shrimp is if you find them at your market. The boats are fishing heavily starting y'day so I wouldn't buy any until tonight and tomorrow

Bangor Daily News - Maine Shrimp Season In Full Swing Includes some good looking recipes. Here are occasional real-time facebook reports from Captain Libby on the S/V Skipper. He reports larger shrimp in this morning's haul: Port Clyde Fresh Catch

Shrimp season started December 1st. The weather was crappy but a few boats made it in for the first retail day in Portland's Old Port. I bought about 2lbs whole shrimp for $3.83. Headless shrimp sells for $4.99 and peeled shrimp sells for $5.99/lb at Harbor Fish Market. Yesterday's article in Village Soup HERE

Outstanding foodblog!

Indeed. Food blogs are a major strength of eGullet, as are Q&As, and the forum is poorer without them. Bravo, Stephen, for bringing back an important tradition. Coco Helado = iced coconut -or- coconut ice

I am pleased and flattered to report that my 3-minute audio/slide show on an unusual 15-course meal was picked up by SustainableFoodNews.com. Sustainable Food News .com It is being tweeted to 2000 subscribers worldwide! Woohooo!

I'm a big fan of fish for breakfast. Fresh cod and garden peppers/onions/Heirloom tomato/basil today: baguette on the side

Tough to gauge their size from this but I'd say these are less than two inches. They were my wife's favorite course of the dinner because they... wait for it... taste like chicken.

Gee whiz, everybody! Thanks for taking a look. I am very proud of this. I am trying to take foodblogging to a new level using tools I have gathered in my broadcasting career. This was produced on a Pro Tools LE audio workstation that I built myself. The field audio was captured on a Marantz 620pro, a hand-held solid state recorder that CNN takes(took) into Baghdad. Photos were taken by the same Canon A85 that I used in my eG foodblogs. Subscribe here for future productions: http://portlandcooks.net/ @Chris: As soon as milk weed pods get silk, they are done - ie: inedible - so you have to get at them early. This took place mid-July so there's your target window. PS: they were barely 2" across, most were smaller. I have a photo of them sauteeing that I will find. @PTE: I'll ask my pals at http://www.rabelaisbooks.com/ if they've heard/seen that. They are in the antique food/cookbook racket. @djyee: I don't know about that, but I'll pass on your request to Stephen. Stay tuned. @janeer: The TTable was a great touch. the two jazz ditties (especially the flourish over the end credits) was the actual player's output captured on the field recorder. There was a lot of superimposed audio (six tracks - 600 edits) in order to condense 4 hours into 3 minutes! I am currently editing audio and slides of a lobster bake I attended a couple weeks ago on Long Island in Casco Bay, catered by http://www.cascobaylobsterbake.com/ It's going to be swell.

I couldn't believe that either, "Have you read any of my freakin' books, woman??"

Hilarious!

Thoroughly enjoyed last night's 100th episode. The pace was actually exciting for a bunch of respected chefs chatting about the state of food affairs at the moment. Tony posed a question, held back and let these guys take over. The venues were wonderful, the food - stunning. For me, it was engaging television in spite of the absence of Tony on a zipline or some such enjoyable lunacy. He's probably decided to take better care of his knees.

Red's, the famous lobster shack in Wiscasset, Maine was featured in the August issue of "Working Waterfront". This nugget of knowledge stands out for me: Article Here

According to this post on beernews.org a Belgian Beer maker/pub has blended a special beer for this party -AND- there are apparently seats available after all.

I came across news of an extraordinary event taking place in the-middle-of-nowhere, Maine, on Thursday, August 19th. Chris Lively, proprietor of Ebenezer's Pub in Lovell, Maine has been collecting rare beers for his Pub for a long time. Last year, he extinguished a couple remaining specimens at this apparently fabulous dinner, held at his establishment. Here is this year's menu (w/pairings). DEFINITELY check this out! Seating is limited to 100, costs $295, and has been sold out for a while. Folks camp out back and keep the party going. In fact, the next day kicks off The 6th Annual Belgian Beer Festival also held at Ebenezer's. I've read some fantastic reports about the camaraderie, the food, the amazingly rare and delicious beer, the mosquitoes, and think hard about how I'm going to make it next year. More info is at http://beernews.org/

Harris Interactive Poll - 8/13/10 - The article features the top ten cooking shows, a survey of adults on watching habits and purchasing habits as a result of watching. Predictably, baby boomers score high. Oh, and Rachel Ray is the most watched cooking show.

I attended a dinner last month composed entirely of foraged plants, seafood and some Maine venison. I took pictures and recorded some audio of the event which I mixed together here:

I recently saw a corn soup - possibly chowder - with a little adobo sauce pool in the middle. This has to happen when the local corn starts going bonkers. Who can say no to an adobo kick?