johnnyd

Hi Darcie, I recently came across some fresh flounder roe, the adventures with which I bet you will find entertaining. Check it out here. Johnnyd

It was brought to Reading where my wife's family gathered over the weekend. I was told where it was bought but tried to find it in a net directory for Saugus this morning and didn't recognize any on the list. I want to think it was "Troy's" [Pastries? Bakery?]; maybe Tony's??. If you can help out, t'would be a bonus. As soon as I saw it I said "Hold it right there!", and scrambled for the camera. My father-in-law instantly saw the utility in a nearby tape measure, otherwise it wouldn't have cut so striking a pose. This beast fed a dozen people!

Behold the world's largest cinnamon swirl... clocking in at a massive 9 inches in diameter. Purchased in Saugus, Mass. USA

Pretty ridiculous quote considering she never spoke with Alicia and I would never say that but, its at least a mention.. I think the real quote was, "we went to the best restaurants in the world and thought they all sucked" ← I like the real quote better.

Three cheers for the Shire!

"Chicken Zataar in thirty minutes! Ready to eat by the end of evening prayer! Deeelish! Allah akbar, everybody! Woohoo!!" - Rachael Ray in a potentially lucrative new gig

Fresh Mediterranean anchovies for $8.99/lb at Harbor Fish Market, delivered this morning. Whole squid from Rhode Island - tons of it - $2.99/lb Matunuck - RI. Oysters were all a perfect two inches long with a deepish cup, $1.20ea

Evangeline on Longfellow Square was written up in the Boston Globe the other day, I've been bringing Erik some sorrel and horseradish greens from my garden a couple days a week. Last week, the ever-changing menu featured "Tartlette JohnnyD" with sorrel and horseradish greens in a tiny tart pastry shell.

Topnecks to my eye are in between littlenecks and countnecks (the smallest). Cherry stones seem to have gotten "bigger" since I first discovered them as a kid on the Vinyard. Topnecks make a great chowder - less chewy than Quahogs, the largest hard-shell clam sold in New England. Harbor had Razor Clams all March and April for $5.99/lb. No sign of Arctic Surf Clam or Snow Crab, but we have tons of Jonah Crab. They come picked in pints for about $7 and quarts for $14.

Checked in at Harbor Fish Market, #9 Custom House Wharf this morning to see what was in stock. For those with an interest in seafood for Memorial Day weekend, here is what I found: Oysters: $1.10 to $1.30 each Source: Damariscotta Winterpoint Blue Point - Conn. Matunuck - RI Malpeque - CAN Clams: Topneck - RI $.70ea; Steamers - Scarborough - $1.99/lb Soft Shell Crab - MD: Primes - $3.99ea; Whales - $4.99ea (they will clean for you) Scallops - Dry: 20-40 count - $13.99; 10-15 count - $15.99 Haddock: Medium - $7.99; Large - $10.99 Striped Bass (farmed): $5.99 (they will clean for you) Black Sea Bass (wild): $6.99 (they will clean for you) Arctic Char: $9.99/lb Shad Roe: $9.99 pair Cod - bone in: fresh/salted - $9.99/lb Casco Bay Mackerel - $1.99/lb (they will clean for you) Fiddleheads - $3.99/lb I never bothered to look at the lobster price. Call Harbor Fish for price checks. I paid $3.14 for two cleaned Mackerel, a fast, tasty lunch for today. edit to add: I should also mention that Harbor carries Halibut, Salmon, Monkfish, Flounder, Rainbow Trout, Sole, Swordfish and of course, Tuna, but I just zero in on offerings I find unique and interesting - a shameless bias, I guess, but there you are.

The Grill Room & Bar, 84 Exchange Street, opens this Friday, May 23rd at 5pm. Barkeep John Myers told me he and chef/owner Harding Lee Smith shared an admiration for Boston's Eastern Standard and so kept it in mind for Grill Room's bar plan and inventory. Space is at a premium, but count on these talented guys for a smooth operation. As for the comprehensive menu, check out the Entrees section: Also served: copious appetizers, wood-fired pizza, wood-grilled meat and fish with mix and match veg, starch and sauce options. It all looks quite delicious. See their complete Dinner Menu here.

Dude! I saw those too! How about those "organic" chickens for $20?!! The chorizo for $8? I actually might buy those just to gauge the quality, but D'Artagnan hasn't impressed me that much in the past - but they have andouille that I bet might rival those made by the sausage guy at Fresh Approach (if you haven't purchased his work before, run - don't walk - to FA and try 'em). Goat meat is available at a couple halal spots in town. This is exactly the topic to explore which are reliable. Thanks for that and the Knightville Market launch, Ellie!

Actually, I was thinking more along the lines of a sauce for this roe-stuffed chicken. The vermouth worked really well here but there's room for something else. So far, I'm thinking about: 1) Parsley pesto w/lemon, vermouth, maybe a touch of garlic 2) Balsamic vinegar and dijon mustard, with a crispy shallot garnish 3) Some sort of bechamel with something acidic? Sorrel? Pink peppercorn dust? There are opportunities to bathe the dish or just dribble an accent on the plate - because it was great all by itself with a squirt of lemon and salt.

It's really gratifying to find this in the New Yorker magazine: Complete (and fascinating) article HERE.

The Chicken and The Egg Picked up another pound and a half of flounder roe last night. I sauteed a roe sac and some chicken breast, pounded thin, in bacon fat then rolled it up tight. Finished for another few minutes then deglazed the pan with white vermouth. I was impatient so I had it a tiny bit rawish - but warm - in the middle. There is a lot that can happen sauce-wise here. Mustard comes to mind. More lemon too. Maybe a parsley, lemon and Noilly Prat combo? What else?

Ham Sandwich... with pineapple! Smoked ham, domestic swiss, grilled fresh pineapple ring, red onion, dijon mustard. Hey, why not?!

So this batch is in the books. Conveniently, the flounder mentaiko (I really have to find out what to officially call this stuff) fits one small roe sac per one 2oz. take-out condiment container. I froze the rest. I extracted roe from the larger sacs and rolled it into a log like compound butter, wrapped it in plastic and into a freezer bag. Per sanresho's suggestion I put the remaining five or so roe sacs un-shucked into a freezer bag with a cup or so of red pepper marinade. Froze into a nice brick: My fishmonger is already feeling the heat for more flounder roe - not just from me but the Cambodians down the street who buy it in ten pound bags. Call me crazy but I am good and ready to make some more of this. edit to add: "hirame" is flounder; "ko" seem to be babies or eggs so what we have here is hirameko.

The Portland Food Map has added an Events Calender to the website, further fleshing out this extraordinary resource for Portland Maine food lovers. Other features include the Under Construction list of restaurants in development, and a list of Unreviewed Restaurants that have no reviews available online. Those who check in daily get a wrap-up of local food-related news from all local media from a neutral perspective. Those who plan to visit Portland can consider this the de-facto aggregate of restaurant information and market availability. Links to reviews are in plain view, easy to use and actually work. Worth a bookmark in your "Food" folder.

The Oxford Hills Food Cooperative is kicking into gear for 2008. Oxford Hills Food Cooperative website Ten Southern Maine farms are growing typical and specialty vegetables without the use of chemical pesticides, herbicides or fertilizers. Members subscribe to receive a weekly delivery for fifteen weeks. The shares will contain on average seven to twelve items portioned for two people. A Vegetable share will cost $450.00. This share will have vegetables, fresh eggs, baked goods and products from local producers of items such as maple syrup, honey, pastries and preserves. A Bouquet share for the season will include the Vegetable Share plus a bouquet of flowers for an additional cost of $10.00 per week and a total cost for the season of $600.00. Direct order is also available. Starting on June 13th each Friday a weekly list of products available from farms and producers will be published. The shopping window to direct order will be from Friday to Tuesday at 12:00 pm. The minimum order amount is $20.00, all orders under this amount will have a $2.50 delivery charge. Orders will be delivered on Friday afternoons directly to your home or workplace within a 15 mile radius of Norway. All other orders may be picked up at The Progress Center, 35 Cottage Street, Norway Maine. Phone - 743-8049 Fax - 743-6110 E-mail - coopcoord@megalink.net Mail - 35 Cottage Street, Norway, Maine 04268 Contact: Mike Twitchell-Co-Op Operations Manager

Each Sea Urchin has five roe sacs so I would augment your stunning dish to reflect that.

Yep..pairing well with the RS fine play as of late *grumbling* That said..I love the sound of your pirinha and cachaca , and when I run into some nice littlenecks (my fav for ceviche), I think I just may give it a shot (no pun intended). I especially like the addition of the orange juice to your ceviche, and was thinking of using blood orange for a more reddish-pinkish hue. I'll post photos when I get to it. Thanks for the ideas, and your dishes looks scrumptious! ← A local chef takes fresh lime juice, splash of orange juice, a capfull of rice wine vinegar for his gulf of Maine shrimp ceviche base. Garlic, thai pepper and cilantro rounds it out. Quite delicious. Daniel: That is a killer dinner. Muy auténtico!

Our local sushi places get fresh product Tuesday and Thursday. They average 100 covers a night.

Outstanding report! My impending visit to NYC has just been reconfigured.

Thanks for the Tsujiki visit - I'm a seafood nut and that market is the holy grail, dude. This is a terrific topic. A highlight for eGullet. Thank you!