johnnyd

...and to further confuse things, there is always the Cashew...

More support to treat alcoholic beverages as a food group rather than a drug - which except for muslim countries, is unique to the USA, no?

Check out eGmember chrisamirault's fabulous amuse bouche: Maine shrimp with cucumber noodles and Thai gremolata. See here for his Xmas Meal Odyssey. Wow!

Thanks Mr. GRider. I couldn't find the Forecaster article but I did find the Phoenix Article. I'm not about to do that recipe either. And I don't see a resemblance to a Maine shrimp in that photograph.

Premiere is January 24th 10/9c

Greetings from your old corner of the world. Welcome to blogland. I have become increasingly fascinated with Vietnamese cuisine and look forward to your reports during the first week of the year. ....Pig.... mmmm!

Interesting! I've yet to go but that's important to hear from Margaret. I'll enter with that tidbit in mind. Cheers!

Just open last week: The SNUG - 223 Congress St - (That's up the hill towards the Eastern Promenade and Munjoy Hill) A little Irish bar owned by former Acoustic Coffee proprietor Margaret Lyons. Sunday nights go see eGullet barman extraordinaire fatdeko. Speaking of Acoustic Cofee, new owner (1yr.) Mike O'Connor is re-naming the place "Goat's Head Soup" starting 1st of January. He plans upward of four soup offerings on weekdays. Live music is no longer just acoustic after that day as well.

The venerable Barbara's Kitchen on Cottage road in South Portland has closed. Chef/owner Barbara Winthrop, who has operated the eight-table restaurant and catering biz for many years is very sick with cancer. Famous for her tomato/brandy soup among many other dishes, Barbara's featured jazz every Wednesday night with the MarcChelemi trio. The last night of business was host to every guest musician Marc and the band had drop in over the four+ years, and apparently the revelry spilled out onto the street that night. David Turin of David's Restaurant has purchased Barbara's Kitchen. Apparently, the Marc Chelemi band will continue to perform some evenings when it re-opens.

I just did a Christmas dinner for eight using three pork tenderloins, butterflied and re-rolled with prosciutto slices inside. Once tied, I dredged in fresh-ground cumin, coriander, s & p, cinnamon - seared, then finished in a 350 oven for 40 minutes. Made a sauce with pomegranate paste, brown sugar, good sherry, chix stock and cloves. Found most of that knockin' around here. It was a hit.

If it's in Portland Maine, "Edible Coastal Maine" better think about issuing that Autumn '06 issue pretty soon...

Portland Fish Exchange Shrimp Auction - December 15, 2006: BOATS: 1 3912 lbs consigned 3912 lbs sold $0.38 - low bid $0.38 - average $0.38 - high bid Portland Fish Exchange Shrimp Auction - December 16, 2006: BOATS: 1 7279 lbs consigned 7279 lbs sold $0.38 - low bid $0.38 - average $0.38 - high bid Where are the shrimp being sold and to whom?

erikd, et al, Someone has to get with John at Rosemont and review why the PGG stopped selling fresh produce. I know there was a delivery-access issue with the expansion behind the building, but I also thought that the fresh produce section was a money-loser and was there basically to encourage the purchase of wines and imported foodstuffs that had a higher margin. I didn't run the place so I'm just speculating. I just got a gift certificate to Vignola from a friend - what shall I and my charming wife have???

hey now, those look pretty cool. We are awash in fresh shrimp over here in Maine. I am looking for different ways to prepare them. Have you made shumai before?

Outstanding! Now you have me thinking that we could airlift Maine Shrimp to the other side of "the pond" if there are willing buyers rather than kill ourselves making state-side wholesalers and restaurants see the light. Xiaoling, I take all the shell off before freezing. They pack just fine but lose a bit of flavour upon thawing. They are welcome all the same in summertime. Thanks for your Maine Shrimp topic over in the China forum. Looking forward to seeing some traditional recipes for whole shrimp there. You will probably not see the heads-on shrimp where you are as they don't travel very well. Take a drive up here and buy some instead! I thought I saw 10 pounds for $10 on a sign by the side of the road this week. Here is a PDF article about North Atlantic Shrimp from WildCatch magazine.

rlibkind, below is a pic of a shrimper off-loading his catch from this thread. That's around forty feet long. The captain had two helpers I think, and I'd say they get paid a stipend of $100/day plus a small cut of the catch. The boat also has to pay for ice and other overhead. So let's say that takes costs up to $500 - and you're right, the boat is probably not owned so there's that expense too. I hear the magic number is a buck a pound. If a couple days out nets 4000 pounds, that is a day's pay for this venture. But to answer your question, it's going to have to be asked of the captain: Is it worth it to you to shrimp in this market? Some captains will tell you they will go out no matter what because it's what they do and you never know what the nets will bring on board. It's early in the season and boats are working out the kinks in the fishing process - and there haven't been enough days yet when the boat gets paid below expectations so the frustration level is reasonably low. I don't feel a vibe for this fishery yet. Ten years ago when the coast was on fire about sea urchins, there was a kinetic energy. The market was very hot. Things were rolling so fast, the State of Maine couldn't write regulations in time before tens of millions of pounds were harvested and five divers drowned. If people figured out how to romanticize this critter a little, then develop a (no doubt, expensive) way to transport them in a zero-decay fashion without freezing, demand goes up, the market price would rise, and another unique (and sustainable) seafood item hits the tables with a built-in wow factor. I meet a lot of people who don't think they are worth the trouble, but I disagree. besides, some of the planets' most interesting taste experiences can only happen with a little extra work.

Welcome Roger. No, I don't steam them - I drop at least a pound into a 5gal pot of water at a rolling boil, then drain after 30 sec. TIMH: If you get a chance, I'd love to see your bisque recipe. Portland Fish Exchange Shrimp Auction - December 11, 2006: BOATS: 1 TRUCKS: 1 6801 lbs consigned 6801 lbs sold $0.37 - low bid $0.37 - average $0.37 - high bid

Forgot to add a shot of a crazy ceviche I made with some fresh maine shrimp the first week it was available. It's crazy because my lime juice, garlic, thai chili, cilantro sauce turned pink when I added my shrimp. I couldn't wait very long. Looks weird but tastes incredible! Had I been patient, or in better skilled hands, this could become a thing of beauty.

Correction: Had brunch there today (awesome as usual) and chatted with Karl. He has gone totally organic and buys from other sources now. Still makes sure there is a sufficient amount of duckfat in the reach-in but it's from a supplier down-coast. He has also added maine shrimp to his menu now that the season has started.

I visit Karl, chef/owner of Cafe At Pat's above Pat's Meat Market on Stevens avenue often. He seems to have duckfat rendering all the time. When I commented on it he said he gets his duck "from downstairs" at a reasonable price. Pat's Meat Market: 772-3961. Erik, that's pretty exciting news. Best of luck and do keep us posted.

Myers, you are a nut I'll polish my cocktail shaker in anticipation of your visit! Ben, the owner of Harbor Fish Market would definitely go for it, and probably add others to the mix - I think we should corral a couple restaurants too. Frankly, I can see a Annual Shrimp Festival being born as I type this... maybe in five years, DiMillo's will have a gigantic shrimp balloon floating above the wharf! A competition for best recipes, peeling contests (I'm takin' that one home), kids in costumes... all as the wind and snow swirl around Longfellow's Statue... Dale won't listen to me since I made him order a bottle of Pitu Cachaca when the Brazilians came to watch the World Cup at Brian Boru in June. It's still sitting behind the bar! He won't serve caipirinhas unless I'm there - he just hands me the muddler I gave him and a handful of limes, then says, "You do it!"

Portland Fish Exchange Shrimp Auction - December 4, 2006: BOATS: 1 3659 lbs consigned 3659 lbs sold $0.39 - low bid $0.39 - average $0.39 - high bid Portland Fish Exchange Shrimp Auction - December 6, 2006: BOATS: 1 4387 lbs consigned 4387 lbs sold $0.35 - low bid $0.35 - average $0.35 - high bid

Hey I saw that yellow molded oyster knife in the New York Times Magazine on 12/3, dude. I couldn't believe it! Some nice comments about your shindig and the globe-trotting shuckers were included. Can't find the pic of the knife at nyt.com tho...

Depending on where we are in the season, 40 to 60 count per pound, Mr. Fiend. Sometimes I pick out the really small ones to cook whole, in-shell. See this thread from last year's shrimp season for more pics and information. That they are Timh. I'd guess the water temperature, salinity and bacteria-count have something to do with the distinctive flavor difference - but I like to think it's the funny accents. I'm thinking of organizing a demo at Harbor Fish and the other stores in town so I can show some of my tricks - It will have to wait for January. But eG members are eligible for the VIP tour at my place. Bring your favorite champagne!

Thank you Mr. Crash - more tiny shrimp love here, and here (last year). It's part of a journal-effort to expose these tasty things to the masses. When I first had a few ten or so years ago, I couldn't believe how good and how unknown they were... and then the low price. The boil ingredients are very simple, one bayleaf and about ten or so black peppercorns. I let it boil for a while so the water develops a bit of color, then add my shrimp. 30 seconds - tops. Since I know how fresh these were, I had a few dipped in ponzu and made a little ceviche as well