johnnyd

I think it's more a function of harvest location. The clams you had were part of a harvest on a particular flat that has probably been "hit ha-ahd" for a while and only the "smalls" are left. I've seen some monsters here in Portland, well, 3 inches anyway, that we bought a couple pounds of lately. They were a bit tough but that's fine with me. Incidently, I soaked them in salted water with a cup of corn meal and ice cubes for a couple hours and they still had grit. Too short a soak? Clams too big? Anyone?

Outstanding party! What a finale to a week away. Killer BartonG menu, I must say. I'm still wraping my brain around the fact that a drink is getting stronger as the "ice" melts. Thank you FG! As the first-ever foodblogger on eGullet (what was that one? three days? one and a half pages? no photos??) this was a classic edition. Cheers

Great storytelling FG. The Bob's Sub & Cone episode was heroic. And this nugget: Sounds a lot like my crew.

Now that's what I'm talkin' about - hoo, boy that's a plate of New England right there. Your Lobster dinner is just a couple days shy of exactly one year since I featured a Downeast Dinnah in my August '05 foodblog! Finestkind, Family Shaw!

Steven, Glad to see you've escaped the city for the New England coast. Looks like everyone is enjoying themselves too! Pics please, if you go. We're pretty passionate about our fried clams up he-yah, don't-cha know!

News item on TV says four PPM vendors will have the new Portland Public Market on Monument square open to the public in three weeks. Posting later on which four and exact address. edit to add merchants: Maine Beer and Beverage, K. Horton’s Specialty Foods, A Country Bouquet and Big Sky Bread Company.

I've a friend who buys only RAIN Vodka from Illinois. Nice bottle. Insufferable website. Found this page: "Martini go Greeny" which adds to our discussion and has a couple recipes, one with coriander seeds.

The Front Room is great for breakfast. I had poached eggs on house corned beef hash which had a hint of mustard - outstanding. By "the Market", I hope you don't mean the Portland Public Market - 90% of it has closed. Your best bets are: Rosemont Market & Bakery at 559 Brighton Ave., Portland Maxwells Farm out on Cape Elizabeth

Lovely photographs. Looks delicious. Must make plov... today!

Wow, what a fight! That's a brilliant move on Jason's part - no wonder the others complained! I was looking at the PEI championship webpage and noticed penalty seconds awarded to all contestants. It seems that perfect presentation just takes too much time, yes? It seems better to forfeit the occaisional grit/shell penalty and accrue the average best time. Fantastic that you took the time and expense to go in the first place. Bravo! I wish I could have been there!

Is this place way out by the lighthouse or the newer, converted gas station closer to town? 555 sounds really, really good. I suppose I'll have to break down and visit someday soon!

I've never been to Moscow. How fascinating! Thank you for foodblogging this week Alina. Johnnyd

The New York Times did a road trip up to Maine: "On a Roll, for Lobster" in today's issue. Nice pics too. My favorite line:

In what are the oysters nestled? Ice? Rock salt? Nothing?

Portland Spice & Trading 34 Vannah Avenue, Portland Maine

If I recall, this item is baited to attract sea urchins up in Hokkaido. The net is pulled up after 5(?) days and re-set. I found a photo of a fellow taking scallops with one.

I'd say this calls for photographs! Will you have clean hands long enough to snap a few Mr. O-Guy? Perhaps during a regional heat in which you won't be participating? If you prefer to protect cameras from flying bits of shell and oyster-spooge I totally understand! Good Luck!

I have to echo russ here. When I was running my oyster bar I drove up to Mook Sea Farm Damariscotta, Maine to pick up a bushel or two of their delicious oysters. The guys gave me a tour of the facility, which had an industrial look and feel. Lots of square vats with hoses and compressors that maintained the proper environment for oyster spat and juveniles before they were placed in underwater trays out in the river nearby. We walked down a gangway to the dock where a couple skiffs were unloading some dive gear and a few buckets of oysters. We shucked a couple, proclaimed their undeniable superiority of the species and that was pretty much it. They have a farm stand cooler down a dirt road where you can buy some of their harvest. Hours are flexible and I think you have to ring a bell for some help. No shop, no wine pairings. Their sign on Route 129, Walpole, is on the small side so look carefully if you plan to stop in..

Maine Takes Aim at "Imposter" Lobsters - August 1, 2006 - WCSH6.com, Portland, Maine ...and covering the same story is MaineToday.com - includes spirited commentary from readers.

How about a lemon or lime sorbet with a "cherry bomb" or two on top/the side?

The Greek Corner at 90 Exchange Street opened last week. The website has a PDF of their menu, which looks worth checking out. Interestingly enough, the owners are Nepalese. They had a Greek place on Cape Cod and then one in Boston. Here's a review on MaineToday.com.

Dulce de leite (or, sweet milk) is really milk and sugar cooked down into a spreadable goo. It's very popular in latin america. The version I have has coconut in it. Here is a Wikipedia description that goes into detail. I know some people are fans of puting their pork in milk overnight (or less) before cooking and I thought "what the hell?" Never mind that my braising liquid had OJ and rum as well! It came out really well - a tad gooier but I still haven't crisped it up yet - we end up just heating it up and filling up our tacos as soon as we can.

Exagerated marketing gilt really bugs me. Even works against the product and it's provider if I can figure out the ruse or just know better. This article in the NYTimes yesterday put the Kobe beef problem to bed: My first heirloom tomato was gravity-defying. The flavor is truly incredible so I expect an epiphany every time and usually get one. If I don't I put the provider, market or restaurant, in my "bogus" column. Maine Lobster is tougher because Canadian harvesters fill the void if the season is sucking in Maine. (Fortunately this year, the Maine Lobster catch is way, way up and the prices are lower than in the past three years). There doesn't seem to be much glamour in offering "butter-poached Cape Breton Lobster special!"... yet. The debate on "grass-fed" is heating up as well:

Recent review of Portland Spice & Trading in MaineToday.com. Stopped by for morning coffee the other day. The occaisional klatch is quite friendly and neighbourly!

Okay, this could be bordering on over-kill, so somebody stop me, BUT THIS TIME I added dulce de leite (about two tablespoons to 5lbs Butt) and I have to say that mixture simmered down to quite the sauce! Tasted fantastic at this point! We are doing the final reduction and crisping tonight or tomorrow.