johnnyd

When local fishermen catch tuna, they lash it to the side of the boat for a while before bleeding it. The fish is dazed and eventually relaxes. They are carefully wrapped in special thermo-wrap for the voyage back to port. Years ago Japanese buyers instructed local fishermen on how and where to bleed and dress Giant Atlantic Bluefin Tuna. These two weigh about 700 pounds each and measure almost nine feet.

Stop fidgeting, elrap and get your ass to Belgrade Lakes as soon as we get drenched by a hurricane!

Thank You, Milla. It's not in any of the recipes I've unearthed either. I prefer to honour and respect techniques in place for many years so I'll stick to your advice.

Yet another use for my new bottle of pomegranate molasses. Wonderful. There is buffalo in one of the markets here that I could try that marinade on - close enough. I can't help but picture a posse of indian scouts on horses racing pell-mell along that river or out of those canyons with cavalry in close pursuit - or the other way around.

don't squeeze them out. its like milking a chicken. puree them with a little bit of water and then add to the sauce. a little sac never hurt anyone, put you can always strain them out if squeamish. ← Hmmm... so If I got four sacs and mixed them really well with water I could have a half a cup of black stuff that would turn a cup of clear veg/chix stock grey. That's a start.

Okay, I have to go in there and get something for all these heirloom tomatoes I got over the weekend. Thanks for the update, Ellie!

What a lucky guy! The odds of finding a site untouched for centuries in this day and age are long indeed. I found this recipe for Hopi Piki Bread which uses the considerably tamer sunflower oil for "greasing". I'm sure it's not nearly as interesting as the original "brain" food. --- Bonneville salt flats? That's 120 miles west of Salt Lake City.

Uhh, so anyway, I tried in vain to produce lulas com sua tinto this weekend and bought larger than usual fresh squid for the dish. I located the ink sacs without trouble but they were barely 3cm long. I carefully squeezed out the ink and had half a thimble-full, not nearly enough for the broth I planned for my squid. I suppose I have to stop being cheap and buy about four pounds of them next time...

My Belgrade Lakes friend had a half dozen "pickers" that inundated her with big, beautiful matsi that year and I found myself frantically googling around looking for knowledge. Indeed, I actually had to educate a few chefs about them in order to sell them at $30/lb. This Site was the most helpful (and entertaining) about the crew who lose themselves in the Oregon woods in search of matsutake. I did wrap a few grade A matsi in tissue and give them to the sushi chefs in town who, as you may imagine, were most grateful. They prepared them in a simple miso with scallion, and in a simple rice dish. Unforgetable flavor.

Flocko, I have been fascinated recently with the Fremont Culture, long-hidden in that box canyon near Range Creek, apparently north of you by 75 miles or so. Apparently, they hid grain in high caves, so I couldn't help but think of ancient dishes using long-lost types of local heirloom corn or beans. Have you ever looked into the indigenous foods of your part of Utah and what ancient cultures subsisted on?

You know you're an eGulleteer when ... ... you are spending the usual couple hours catching up on the latest foodblog when your wife appears, arms crossed and brow furrowed, to declare herself an "eGullet Widow".

That's right: $1.00! They just had too many that day. Crates and crates of brandywines and cherokee purples in all their deformed splendour. Just got back from today's Deering Farmers Market (the cold weather coming through tonight made me speculate that much harvest would be available) and the price for heirlooms averaged $2.50/lb. There was one yellow one that must have weighed three pounds on it's own - at least seven inches across - wow. Picked up some heirloom carrots too. Yellow and purple that are really cool. I also saw heirloom potatos for sale in quart baskets for $4. Not very many and no different coloring to speak of. I didn't buy them. I have seen a couple up-starts, Coastal Plantations in Easport and these guys among them, but I also bought a small bag of seaweed "pasta" that I'm going to try soon, and post on the Adventures in Eating forum. In general, there is new vigor in the seaweed produce arena up here. I'll post more when I find out. Mushrooms are prolific. I was contacted through friends by a picker/buyer in Belgrade Lakes who had many flats of choice chanterelles, black trumpet and Matsutake to "get rid of" and fast. Conditions that year were perfect. Ended up driving to top restarants around the coast in my jeep stuffed with very expensive mushrooms and making a little money. We always get in touch this time of year to survey the market and growing conditions just in case we can do it again. Today's farmer's market had a few flats of good looking local oyster-like shrooms for sale.

Their last day of operation is Sunday, October 22nd.

Portland Maine is a major working fishing town where waterfront condos and seafood buyers and processors co-exist within the same few acres. A decade or so ago, some of the wharves were being considered for development but a concerned constituency managed to attach mixed-use clauses to zoning rules that preserved a degree of "industrial" use on the town waterfront. The thinking was that taking the fishing out of the Old Port would kill off the history and appeal that makes living here so interesting. Oh, and our seafood still winks at you when you pay for it on the pier.

It's a town in Massachussets. Sorry! Couldn't resist. Carry On...

Charge your camera and start a thread about it. We want in! P.S. Always tip in cash - if it's really busy, I deliver it personally to the waitperson.

I just discovered BOYLAN BOTTLEWORKS pure cane-sugar soda myself. The Root Beer is tops!

Address? Name?

Hmm, I guess I was right! Okay, now it's time to try it. A fresh load comes in next week!

Practice indeed, and these guys catch a lot of squid so their technique is spot-on, I bet. My problem, which should be easy to remedy, is to figure out what, among all the sacs and viscera is the ink-sac itself. I think it's the long, silvery pouch but I'm not sure. Frankly, I'm just getting a technique down for gutting and cleaning the slimy things, let alone harvesting ink - but that's the next goal

I lived in the Algarve as a teenager where my dad had retired and built a small house. We used to go to a locals' place in Vale do Bispo where I had my first "Lulas em su tinto", served with potatos and slightly stew-like. It was a gastronomic revelation - the most delicious thing ever. We went there once a week just to have it. Here in Maine, we are currently getting fresh squid every day, uncleaned, for $3.99/lb. I've been trying, with limited success, to recreate my childhood comfort dish. The difficulty is securing the ink from the innards I pull out of the beast and I never seem to get enough of it. True, most of it spurts randomly in my sink and on my clothes. The other day someone suggested that you don't need that much anyway, so I will persevere. I obviously need a lesson or at least look at Snr. Andres recipe. I've heard others say the squid packets aren't any good and are loaded with salt. Squid Ink, apparently, is extremely perishable - shelf-life of a couple hours, some say. July in the Algarve sees the squid fishermen float along the coast at night, lanterns on either side of their small boats to attract their prey. You can hear them talking to one another from the clifftops as they drift by like a little floating city.

Invite Bill over for dinner! Say it's a pot-luck and see what he makes!

Bingo, Katie! I flash-boiled the three in front for a few seconds to remove skins and dig out scars, then roasted a green pepper, one onion and two cloves garlic. Added 3tbs each of EVOO and sherry vinegar, S&P in a blender with a cup or so of yesterdays bread to all the de-skinned veg and presto! A mighty tasty gazpacho.

Today's Farmers Market at Deering Oaks Park was chock full of produce picked before hurricane Ernesto falls apart over northern New England. Among them, these heirloom tomatos: The shocker: They sold for $1 per pound! This is six pounds, the largest at five inches across. Yeah, baby!

Try a teaspoon of black pepper with your cornmeal. It has work for me for 25 years. I soak them in cold tap water with no ice. The peper irratates the membranes and makes them spitout quite a bit. Any weak ones will float right away. It works for sea clams and quohogs too. ← What an awesome idea! Hell, it works for humans too! Welcome to eG m_y_a