johnnyd

Grrrrrrrr! ...lucky bastard! Busboy, I hope you have time to keep up your posts. I speak for all those stuck stateside when I say you provide us with the greatest "inside scoop" to a city in Olympic thrall, and what better city than Athens? Thank you ever so much! Feast well, JohnnyD

I had my oyster bar on a restored Lobsterboat built in '55. The marina I berthed at attracted some pretty amazing watercraft as it lay accross the river from the city and a killer sunset, the perfect spot. Whenever these Teak and Brass monsters tied up, the helpful dock staff would point out my fluttering flags and soon I'd be busy shucking a couple hundred $$ worth of oysters or carefully laying out 21/25's (shrimp) in a spiral with a few different kinds of cocktail sauces on the side. Sometimes the owners, their guests and the crew would make a meal of it right at my little vessel, other times it was a jumping off point for the old port restaurants here in Portland. But whenever a dozen of anything was ordered, I'd put an extra one on to make a bakers dozen. The tips were astounding sometimes. I knew it was safe to do that for the out of towners, but I never did it for the local yachtsmen. Some of my more regular customers got the end of the weekend scraps for free or in exchange for a few beers but that was it. Edited to add: Sometimes I got tipped in Cayman or Jamaican dollars, which was cool at first, but then I collected so many I started using 'em to tip the bars downtown!

You know, after almost a year of shucking oysters as a college student the manager confessed to me while we enjoyed a beer after a particularly busy night that oysters were, by themselves, one of the biggest losers on the menu. By then I had an outsized passion for the damn things and was horrified. He explained that their primary purpose was to boost liquor sales, which they did, and that was why I still had a job. Since then, I've heard the same strategy from bar owners mostly, but the quality of the shellfish suffers mightily. The seafood restaurants that offer oysters are a notch better, but I hate being handed a half-dozen mangled oysters on their side, swimming in bits of shell. If a place is going to offer oysters, don't hand the order to a dishwasher because the garde manger doesn't have time. So as an app in a seafood place of reasonable repute, I can see a margin on the plus side. In a busy outdoor bar by a marina or downtown: you better watch out!

*Blink!* Yes, a lightbulb... Your Valencia got me thinking. What if we used a blood orange??? Hmmm !!!

Pictures! Pictures!! Pictures!!! Have a safe trip!

...So at 2oz Vodka, that would be about a tablespoon and a smidge of Lagavullin (which I love), and an eyedropper full of Pernod. Can't wait to try the Smokey! I thought that was your kitchen through the curtained opening Sam, I thought I saw pots and pans hanging, but I remember how space is at a premium in NYC. A reflection perhaps? The shaker and spoon is awesome. I'm sure future generations will benefit mightily!

There is a Beale St BBQ within a mile of my home in South Portland, right over the Bridge from Portland. I, uhh... go there a lot...

Uffa used to have a habit of closing whenever they wanted but I think there is a new owner now. If it is closed, I had a great "tapas" meal at Local 188 last year, which is next door to Uffa. There is a website called food in portland that has some reviews of other places but it is a bit out of date FYI.

Hear, Hear! I started this little operation because I was dismayed at the lack of local respect for some damn fine indigenous oysters, so something had to be done. Believe me, I went to great lengths to keep my oysters as fresh as possible. My un-sullied reputation as a purveyor of quality shellfish depended on it. I fitted special trays in my coolers to keep them flat on beds of rock-weed. As I mentioned earlier, oysters in some parts of the world are more fragile, but Gulf of Maine cold-water oysters are quite hardy. The Aquaculturists assured me they would last two weeks but I ordered twice a week and usually sold out (if I ordered right) before the next pick-up. If I didn't sell out I made oyster stew and froze it for personal use. My menu board always had the date of harvest from the ticket next to the price. I experimented above cuz I was curious. Even though this particular cove was not ideal for this particular species, the Belon oyster grows wild in and around the rocks nearby. The area is flushed by a nine foot tide twice daily and lobsters and scallops are harvested in the exact same spot. I know this because I used to dive for scallops right there and I know the underwater landscape well. I also invited the State health inspector down to the boat at the beginning of each season for a look. She was surprised that anyone would actually call her in to inspect their facility but I knew a certificate from the State would boost customer confidence. She also likes oysters, and brought the family down to the marina I was berthed to slurp a few cold ones. Is that testimony or what?!

They would lose market share because the costs involved in providing actual flavour would raise the price of the beer. Not a problem if all the players do it, "cartel" style, otherwise the Keystones and Schlitzes would win out IMHO.

Peels are essential. Muddling extracts the oils and adds to the flavour. I like the abrasion theory, and when I was in Brasil super-fine sugar was nowhere to be seen. This might explain why the mixture must sit for a few minutes after a good muddling so the sugar dissolves entirely and the proper blend is achieved. This is another reason Caipirinhas ordered in busy bars are a waste of money. I've been using the "little Susies" key limes that come about a dozen per bag for around $3. I think they are from Texas or Florida or Mexico. They are no bigger than a ping pong ball, have a bunch of seeds, but an excellent flavour. I made a couple caipirinhas using meyer lemons that were really good but they appear to be out of season now. I had three brands, Ypioca, Flor do Brasil and Pitu until Saturday night. Now I'm out of 'em all! Pitu is all I can get here in Maine, que pena, gente!

My point exactly...

Ohhh... Poor Chef Shogun! He's mixed Cachaca with Yukon Jack!!! Holy Hannah, you are going to suffer... I don't expect to hear from you for a day or two, but when you come to, keep to the lime/sugar regimen for your caipirinhas (to get the authentic deal) before you try other components. Good luck!

Before the area got out of hand (70's), we used to go to Joe's Stone Crab. It's been there since 1913 and they have their own crab harvesting boats. It's definitely old-school Florida. One of my favourite restaurants in the world.

I cut a half lime into tiny dice, put superfine sugar and a splash of water. Muddle and let sit for a few minutes. This allows a good blend of flavors. Bust a couple ice cubes in a towell, add and stir, then fill (rocks glass) with cachaca. They used to say in Brasil that the best caipirinhas are given a final stir by the finger of a big, black bartender. I guess you could say that back in the sixties... Cachaca infusions? Hmmm! At any rate, it's friday and I'm making one of these delicious caipirinhas right now!

A dessert in Brasil that I loved as a kid there was "Creme de Abacate". Basically, Avocado pureed with lime juice and sugar, served in a stemmed glass. Sounds crazy, but avocados were the size of your head down there, and resemble the lighter flavour of the Florida variety, so it definitely worked. Different, eh?

Pitu works fine for me. It lacks that certain aroma I could only describe as sugar cane husk that comes from the smaller batches. Kind of Agave-like but more subtle. Go buy it next time your close to that place and have a shot right out of the bottle. If you can still type, post a review!

The Thai Sweet Chili sauce I use is MAE PLOY. We go through a bottle a month! Tommy: I should send YOU a 10spot for not realizing you make your own sriracha, dee-yam!

Don't worry! You're among friends... BTW: I'll see your canned tuna/vegies/beans, but pickles and pecan pie rule...

It depends on... A) ...their host environment, whether it was calm water flats or active tidal water, which determine the muscle's ability to keep the shell tight. B) Post-harvest abuse. Wide temperature swings freak them out during transportation and they will spoil faster. Oysters are very resilient however. I did some experimenting as a full-time oyster shucker. I wanted to see how long they really did last and how flavor deteriorates. Among my findings: - If they are kept away from freshwater, and flat, they hold on to their liqour for over a week. After about eight or nine days the flavour falls off and they start to dry up. - The less one moves them, the longer they last. - Keep temperature constant. 35 to 40*F is fine Sometimes business was slow and I couldn't sell out my weekly inventory so I put a mess of them in 3 net bags and dropped them in a cove out here in Casco Bay to see how long they would last. I was aware that the salt/fresh water ratio was very different than the rafts they grew on in the Damariscotta River, but I was curious anyway (BTW: I never offered these for sale and continued buying weekly from my certified supplier). I checked on them every couple of days and the next weekend opened a few. They were pretty good but saltier. Might make a good stew I thought. The next week I returned to my stash and found all the oysters in the big bag had died because I didn't leave them enough room to open their shells and "breathe". $100 down the drain... I left quickly because I had customers back at the marina (this is a mobile oyster bar on a lobsterboat) and when I returned next day, all three bags were gone, freakin' stolen! In their place was a string of lobster traps so I put together the chain of events in a hurry and moved on.

I've made it this way for 35 years. I have been known to use some tobasco. I'm on my 2nd wooden bowl,but my original fork and spoon that is curved past the factory specs,by me,on purpose still survives. I take 2 large garlic clove,2 anchovi fillets and a few pinches of sea salt and grind to a paste with my fork and spoon....one handed operation....one crushes the other cuts, works well.Add an egg yolk,dry mustard and work into the mass.Equal parts lemon and red wine vinegar,some worchestershire and drizzle in the olive oil and grated parm.Tumble in some romaine hearts,homemade croutons,more parm......for 2 people. The difference still is that my method sees the romaine in the bowl with egg only, then toss to coat. The reasoning was that if the romaine was properly coated with egg yolk, everything you put in afterwards sticks to the coated greens better. The dressing is deconstructed into stages per ingredient, or, in effect, one makes the dressing around the greens instead of puting the greens in a finished mixture. It's crazy I guess. I like your ingredients - trying it soon.

Welcome Dejah. Soo's looked like it was a joy to have, but I detect relief in your retirement. The menus on the website made me hungry! Your pictures are terrific. What camera are you using? Is that a dollop of black bean paste in the middle of that amazing wonton soup? Thank you for sharing the week ahead with your friends at eGullet. Johnnyd

From these posts I can't tell if the method I learned is old hat or new to the crowd: When I was Garde Manger many years ago I was told to whisk up an eggyolk in one of those giant steel bowls, put half a head of torn romaine in and toss until coated. Add a dash or three of Worcestershire, the juice of half a lemon, grate a reasonable amount of parm (probably an ounce) from this huge brick we had, throw in small handful of house-made croutons. Toss again til coated. Plate at once, apply three anchovy in a star pattern on top, fresh ground pepper at table. I might have missed something but I think that was it. the one-minute caeser. Anyone?

You just like that crazy pharting sound that nozzle makes on the rebound, dontcha?! But seriously folks, I'm with naguere: the fresher the better. I've been grinding my own barbecue spices lately and the difference is humongous.

The cost to produce a reasonable "Poire" will keep it north of forty bucks to be sure, as well as the other eaux-de-vie. Some producers in Suisse also attach a bottle to a pear tree branch so the fruit grows inside the bottle. These novelties sell for about $75. I see the Mt. Hood operation does it too. Kirsch is a must to reproduce authentic cheese fondue. Just a deciliter in the mixture seems to pull it altogether. It adds to certain desserts as well. Pfumliwasser (Plum eau-de-vie) is my favorite and ended many a meal with coffee and dessert. It is also sold in tiny bottles slope-side in ski resorts so you can "warm-up" on the lift. It's delicious. Framboise gives me a headache, but a tiny sip with coffee and chocolate dessert is irresistable.