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Everything posted by johnnyd
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Sounds great, Ellie. I love it when chef Tak finds something new. Remember the Tsubu Gai (sea conch sashimi) from this post? Awesome. If I was a little more financially able, I would tour all the Portland sushi bars so everyone gets a fair shake. But I doubt I could top this visit to Miyake by the Portland Food Coma Posse back in April. Speaking of sushi bar rumors, the Siam Restaurant on Fore Street appears closed and might possibly be hooking up with the aborted Wasabi Sushi place slated for 7 Exchange. But as usual I don't really know anything... ETA: The New York Times' Julia Moskin writes about Portland restaurants on September 2. Watch this space.
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Hey there, Stranger I have not been in there but I know where it is. It's a damned fine website, I must say. I seem to remember seeing Chef Geo somewhere before...
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National Public Radio aired a short piece this morning on how top restaurants are handling recession-weary customers, featuring Portland's own Sam Hayward. Instead of Cod he uses haddock, poached, then folded into a russet potato and egg emulsion. Locally grown beans (The Beanery - Exeter, Maine - are available at Jordan's Farm, Cape Elizabeth) are simmered in caramelized onions. Story - Podcast - Recipes / NPR.org The recipes are quite comprehensive. I am definitely doing this this week.
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That's a little over $5/lb. Probably came from Mass. since Maine does not allow harvesting lobsters that big. I paid $16.00 PER pound, so the 3 pounder was over $50.00! ← Holy Hannah! Now THAT'S a freight charge! Something addled my math when I read your post. Might have been killer bisque I've been making lately.
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That's a little over $5/lb. Probably came from Mass. since Maine does not allow harvesting lobsters that big. Today's Harbor Fish Market signboard on Portland Maine's Custom House Wharf: $3.79/lb for pound and a quarters. $3.49/lb if you buy OVER TEN LOBSTERS - that's about $45. I think it's time to revisit freezing methodology. Wasn't milk a good medium?
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Interesting. And exactly what prices are you seeing there, doc? Anyone else are welcome to chime in. We can see what forces the middlemen are exerting on the national/international retail side of this fishery, if any. Shipping is an important factor, and adds mightily to the final price, but if folks in other states and beyond see no change/drop in prices then someone is making a killing. Or are they?
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I paid $12 for two pound and a halfs this sunday. I feel I'm helping out but I also feel guilty for the price. Today's Boston.com frames the current situation in the Maine lobster industry in an eloquent report here.
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Restaurant Evangeline made it into Saveur editor James Oseland's top ten French Restaurants in the USA. USA Today article here.
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Another great study is The Lobster Gangs of Maine by James Acheson - fascinating read. Also, The Lobster Coast by Colin Woodard Latest news here is that the State Police has decided to get involved in the matter. Historically, a guy gets pissed and cuts another guys bouys - maybe the mooring line, so the boat floats ashore. Big deal. Boys dissing each other. But three boats in one night is major. Stay tuned. Buy lobsters.
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Three Lobster boats sank in Owl's Head harbor as tensions show no sign of abating in Maine's top fishery. MPBN Story here NECN Video here Retail lobster prices here in Portland are at historic lows, $3.99 to $3.49 per pound for 1 1/4lb, $4.99 for 1 1/2lb.
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The Diner is still open and only needs $5k to cover debts by August 28th. Do drop by if you are in the area.
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Local 188 owner/chef Jay Villani has signed a lease on the space formerly occupied by O'Natural's at 83 Exchange Street. He plans to overhaul the kitchen and install a bar.
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Portland Press Herald - Lobsterman Shooting Show Industry Tensions Rising
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Lobstermen consider work stoppage to boost prices
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October to March is the best time to buy uni at sushi bars. Browne Trading is a retail purchase opton. Ankimo is also best in winter.
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Doesn't count. The blade has to go through the webbed part there. Gotta work on your aim.
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You're not a real oyster shucker until you get a ragged scar or two in your palm. Steven has clearly made the grade. If you are lucky to have it nearby, rockweed is the best medium to nestle a rack of freshly shucked oysters. Those look devine.
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Does More Songs About Buildings And Food ring any bells?!
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What Are You Having for US Independence Day?
johnnyd replied to a topic in Food Traditions & Culture
Friend came by Friday with fresh caught cod so I wrapped it in prosciutto and poached it in butter - served with fresh local peas (salmon next year). Saturday saw baby back ribs with the latest rub experiment, fennel/carrot slaw, potato salad and boston backed beans - lots of T&T's and beer and ice cream Sunday's menu was an endless parade of mini lobster rolls, vichyssoise with sorrel, salad extravaganza, watermelon and more T&Ts and beer. Why does it have to end today? -
This morning, Harbor Fish on Customs House Wharf had fresh sardines, branzini and baby polpo flown in from Portugal - all for $7.99/lb They also had fresh peas from Alewife farm, Cape Elizabeth, for $4.99/lb King and Sockeye salmon from the Pacific coast; farm-raised "antibiotic-free" scottish salmon, and Atlantic salmon were on sale, plus the usual good looking fish in the case. Lot's of flounder too.
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What Are You Having for US Independence Day?
johnnyd replied to a topic in Food Traditions & Culture
I hear ya VF. The jet stream has built a wall of water around New England. We've had ten straight days of fog in Portland harbor. Camping sounds GREAT to me as long as I have plenty of polypropylene and there's a big fire burning at all times... and beer. I worry that we won't see fresh peas until at least mid month, and they will be expensive. Last year I saw a basket-full at a small grocery store and piled handfulls into a bag to purchase. I ended up paying ELEVEN DOLLARS!!! What am I supposed to do? "Honey! The peas are in season! All eight of them!" ---------- Taboni: Good luck on the 25th. Smoke 'em if you got 'em! -
Wonderful report - Thank You UC. Forgot to tell you about Miyake - 1st class sushi. Forgot to tell you about J's Oyster too - a pub-style hangout. Good thing you saved yourself from the oysters, I've never had a good oyster there. No surprises elsewhere - Arrows is over-hyped but it could have been a bad day. Evangeline does a prix-fixe meal on Mondays - did you make it to both there and Fore St?
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Here in Maine, a traditional July Fourth meal includes Salmon and Peas. A True Fish Story - Portland Press herald 7.1.09 - A Maine tradition for over 100 years. Interestingly, the area chefs are working this theme hard and coming up with some terrific menus. *Earl Morse of Eve's at The Portland Harbor Hotel (formerly at White Barn Inn in K'Port) plans a nifty micro-plate of Atlantic salmon nestled on baby spinach with Maine pea puree and turned buttered potatoes. *Chef Larry Matthews Jr. at Back Bay Grill in Portland is serving Scottish salmon, hand-rolled fettucine, chanterelles, English peas and pea puree. *Joel Frantzman of Sullivan Harbor Farm in Hancock Village does a hot-smoked salmon toast on bitter greens with chilled pea soup. Mere mortals poach a whole fish and serve with a bernaise or white sauce with dill & mustard, serve with fresh flash-boiled peas and new potatoes, then cap it off with a strawberry shortcake. What's happening in your neck of the woods this weekend?
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Lots and lots of rain has shut down clam harvesting along the entire Maine coast. Clams are therefore shipped in from Maritime Canada (as are mussels). Prices might be a little crazy and freshness could be an issue. Drier weather MIGHT arrive in time for US Independence Day holiday.
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Lobstermen Take On New Role: Salesman - Portland Press Herald 6.21.09 features data recently compiled by The Moseley Group. Another summer of low lobster prices is ahead of us. Or is it?