johnnyd

Seeing how Tak is more energetic than most 60+ year-old people I know, every day is boys day for him. And many thanks for informing me of the origin of "Yosaku", I appreciate that. Domo!

I hear you, Bueno. I could eat sushi - all japanese cuisine, really - breakfast/lunch/dinner if I had the chance. I stashed the receipt somewhere in case someone asked this very question but I can't find it, so here goes: I think the toro cost $7 or $8 today - it fluctuates between $6 - $9 depending on supply and grade (chu - otoro, etc.). Tak is a broker for sushi-grade tuna on the East coast so you can bet it's top-shelf. The bincho is consistently good too - $6, I think today. Bonito and Kampachi $5 - $6. The Tsubu Gai was $12.50... that I remember. Mrs johnnyd and I have a favorite custom-designed sashimi sampler that includes Maguro, Toro, Bincho and Bonito. We call it The Tuna Plate. edit to add: I found the receipt! $7.50 - Toro sashimi $6.50 - Kampachi sashimi $5.00 - Katsuo sushi $4.50 - Bincho Maguro sushi With apps and a couple IchiBans, we spent $60.50 before tax and tip.

Hello Chufi! Papaya is one of those foods that puts nutrients into my blood right away and I can feel it pronto. I seek it out when I feel I need a vitamin boost - it's amazing. I suppose the molecular make-up of papaya flesh is easy for digestive enzymes to break down and make use of immediately. Papaya supplements have been promoted a lot lately - why not just have a real one? It goes to show yet again that the real deal out-classes anything "processed" in the food world.

Proper credit must go to the irrepressable chrisamirault who aptly chose Mr.T to offer due respect for one of New England's most popular foods - quoted here: More fried clam love can be found in the eG New England forum: The Best: Fried ClamsSpeaking of which, we had a hankering for a few after walking around the Old Port so we stopped into Gilbert's Chowder House, 92 Commercial St. Market price today was $17.95 for fried clams, fries, coleslaw and lemon. Service was cheerful as always, even in the face of a shift-change on a busy summer, Saturday afternoon. Now that's some grade-A fried clams. This link visits a popular Cape Elizabeth place called The Lobster Shack for a look at another famous seafood spot. Note the local gangmembers: a member of the Wharf Cats (mid-left side) patiently watching a member of the Sea Gulls, neither of which will think twice about stealing the clams off your paper plate.

An indigenous Maine cocktail contains: Cold River Vodka - uses potatoes from Freyburg, Maine. The distillery founders include a neurosurgeon from Freeport (who grew up in Presque Isle). Allen's Coffee Flavored Brandy - is actually made in Somerville, Mass but ranked #1, #2, #6 and #9 in the top-ten selling liquors in Maine last year. Why four times, you ask? Different sized bottles! 98,000 cases sold. Moxie - considered the USA's first mass-produced soft drink. It was designated on May 10, 2005, as the official state soft drink of Maine. First, myers (fatdeko) chills 2oz of Cold River, Then sinks an ounce or so of Allen's, Then, the Pièce de résistance... Moxie Foam! Myers reduced 2 litres of Moxie to about 14oz, then added eggwhite and a little orange gelatin, and charged it up in a soda siphon. Myers is not a foam man, but he said he had fun doing this one. Added at this point, Angostura Bitters, which, believe it or not, is marketed by World Harbors of Auburn, Maine. Finestkind! That's Nan'l. He's from Maine too. Myers christened this the Local Anesthetic because a) It was created at Local 188, where fatdeko tends bar, b) It uses local ingredients c) The main ingredient, Cold River Vodka, is owned by a, well... a neurosurgeon. How does it taste? Freakin' strong as a November gale, that's for sure. Sweet, cloying I'd say. Redeemed, however, by this fine vodka that comes out of the background once the sugar dissipates.

Hello Hiroyuki! I don't think they stay out long as the weather here is very fierce in the Wintertime. Is there an appropriate time of the season to take them down?

It's time to call on fatdeko! Founder and Chief Curator of the Casco Bay Institute for Applied Intoxicological Studies, indefatigable eGullet contributor in the Spirits and Cocktail forum, I sought his irrefutable guidance in the creation of a destinct cocktail from Maine. To do this, you'll need indigenous ingredients - we surmised.

The Eastern Promenade, the eastern edge of Portland's peninsula, sits high on a bluff. It's also called Munjoy Hill which is a kind of corruption of "Mount Joy", so named after the many brothels that operated there in the 18th and 19th centuries. "Munjoy" is best said out loud with half or more bottle of rum under your belt.

Outside of Yosaku is a statue of film Director, John Ford, who grew up in Portland, Maine. I thought he might help Carrot Top, Dejah and I think of a title for a movie with a giant, mutant lobster. Mr. Ford, looking out to sea from his bronze director's chair, surrounded by granite blocks representing his academy awards, offered no advice.

As we were leaving, Tak arrived and asked if everything was alright. He was decked out in his running gear and had been jogging around the Eastern Promenade. Well, of course everything was great, we said. He helped us with our little wedding reception on a busy Valentine's Day. He's a wonderful guy.

That's why I think those come from these new blueberry "trees" I see around here now. Bigger fruit, more pulp. The blueberry barrens downeast are like yours: small, scrubby buggers with stiff little branches and small, sweet berries growing all over the granite.

After the Market we went to our favorite sushi bar, YOSAKU, #1 Danforth Street. Chef Tak, Yosaku's owner, was a tuna buyer on the waterfront when I met him in the mid '90s. He liked it here so much he settled here, brokering sushi-grade seafood and running the sushi bar at Benkay restaurant, on India Street. Yosaku is three years old now, I think. Tak wasn't there this afternoon - probably beating one of his customers at tennis (hey, we're a small town!) - but his able staff prepared the usual sumptuous plates. Agedashi Tofu, Ohitashi, and some gyoza back there Bonito, Bincho-Maguro sushi - Toro, Kampachi Sashimi - Shitaki/Shiso maki roll And this item, new to the menu, is Tsubu Gai, sea conch sashimi. I think they flash boil it, pull it out, slice-y slice-y, and plate it spilling out of it's shell. Served with ponzu. Ve-r-ry tender, unlike some of the stuff in Florida I've had, and wonderful flavor. This inspired me to harvest those periwinkles tomorrow and see what happens.

Ahh! the broadbeans are here! I wait a little longer before I buy so they get bigger. I couldn't resist the baby yellow squash - we got a big handful. These blueberries are from Sanford, an hour or so southwest of Portland, by the New Hampshire border. Might be from those blueberry bushes that grow four or so feet tall. We ended up with a box of smaller ones from downeast. I think they're sweeter. There was also blueberry pie. I pity the fool who won't buy a slice of blueberry pie! We bought two. The top oval sign reads m.o.f.g.a which is the Maine Organic Farmers and Gardners Association, a non-profit group who endeavor to help growers in Maine.

Back home briefly to upload pictures of our doings this morning. Nice to have all day to play foodblog for a change! This is Deering Oaks Park in Portland, It is host to a steadily growing Farmers Market on Saturdays It was pretty busy today. We stocked up on some great fresh vegetables. The crowd was entertained by this accordian player, Have to run back out but lots more scenes to upload later today!

We have only a square yard for herbs at the house. It's been a great growing season this year, weatherwise - I just haven't had the chance to go out and look. We do have a farmer's market today - and I haven't been yet this year so there's a plan shaping up for today.

Maine Shrimp are truly legendary. Do take the time to read through the topics on Maine Shrimp in the New England forum and you'll get a sense of how great they really are. But to answer your question, the season when they are landed here in New England (and best for consumption) is mid-December to mid February. Within that time, many are bought and processed to a frozen product. Thus, they are available on restaurant menus in-state, and hopefully in coming years, out of state as well. Ask for them at your local seafood purveyor and your favorite restaurants!

By popular demand: Fridge Porn! When it comes to the fridge, I am a pack rat. I have two small jars of white wine remnants that will surely embellish a sauce - I just don't know where they are. Condiments are taking over and I am getting nervous. Mrs johnnyd is on an Indian food jag so the chutneys and eggplant pickles are vying for space against my sauce leftovers and marinade experiments. Any leftover meals are promptly saved in our armory of chinese soup containers. One day recently we were shocked to find all thirty (or so) were used up and in the fridge holding an ounce of something or other. Chaos ensued. The fridge door holds a lot of power ingredients. You have to be good to get a spot in there. Mostly because it commands easy access and you better have some killer flavor profile to get in (note Walkerswood Jamaican Jerk for example). Capers, Horseradish, fish sauce and green peppercorn in brine automatically gain fridge-door cred, of course. Freezer has five pounds of Gulf of Maine Shrimp, some feijoada and chicken stock. Lobster stock is on the menu, as noted earlier. Big bag on left is about fifteen pounds of local fresh cod. We try to stock up on fun ice cream thingies (Hoodsie Cups this week) for late night snacks.

As the lobster shells slowly transform into stock, destined to enrich my chowder empire, I made a simple lobster sandwich with the bagel from 158. It was a messy affair. Lobster juice dripped down my chin as I savored the chunks I had cut large and mixed with a smidge of celery and red onion. One grind of white pepper and I was in heaven. okay, okay - that was over the top! But it was pretty good.

Indeed Bryan! We could do one for each city. A great challenge.

No, there are gas stoves in many houses and apartments like anywhere else. Our landlady has a six-burner viking that I always threaten to steal by cutting a big hole in the wall and hauling it through. I don't think she uses it much so it's become a longstanding joke between us... but one day, I swear...

"Lobster Roll-your-Own" ?

Mrs. johnnyd and I went into Portland this morning for breakfast. This time, right on the water at the Porthole #20 Custom House Wharf. She had some blueberry pancakes with bacon and I had scrambled eggs with 3-potato homefry and bacon. Coffee, natch. These ferries go out to the islands on the hour. This place has potential... - Johnnyd's Fried Clams? - Casco Bay Sushi and Bait Supply?? - U Shuck 'em Oyster Bar?? - What else?

A world of specialty sugars awaits you. ← Thank you Kent. I'll have to study that topic further!

Thanks, G888. I'm having fun creating it. It's not as difficult as the first one as now I know to expect the unexpected and to just take it in stride.The blueberry barrens are Downeast about four hours by car (Maine is a big state - you could fit the rest of New England neatly within it's border). I was there in autumn and the blueberry barren foliage colors were spectacular. They looked like they were on fire. Picking blueberries is back-breaking work. They use hand-held, multi-tine scoops (see photos here). I've never understood why they didn't have long handles so you could stay upright while harvesting. There must be a reason since Mainers are smart and if there's a way to do things better they find it.

Someone has knocked the standing stone off the big boulder in the middle. It'll be back up this weekend, guaranteed. This is Settlers Cemetary which dates from 1658. Apparently, the local natives were tired of sharing and wiped everybody out a couple times. If anyone on this vessel is reading the foodblog, I cater an outstanding Raw Bar. eMail me by the end of the day! This is my friend Tim and his dog, Portia. Yesterday was a nice day for a boat ride.