johnnyd

Hi Susan, how's the beach down there? Fuggles is Shipyards only IPA, but I have to say I prefer Chamberlain and the Prelude (available Xmastime only). It's a bit dicey up here, beer-wise, in that there a LOT of great micros and the competition is fierce. I thought nothing would pry me away from D.L. Gearys Pale ale and his Hampshire Special, but what a difference a couple years makes. I'll report back when I perform rigorous testing of all contestants! Johnnyd

You say tomayto and I say tomahto, You say adductor, and I say abductor! adductor! abductor!! grocery! convenience!! Let's call the whole thing good! Let's Eat!

Omigawd!!! That was delicious GGirl, thanks! I'll have to drive down and eat there soon. Is there real fado sung there at night sometimes?

The little chewy thing is a tendon that attaches the abd-muscle to the shell. Both sides (top/bottom) also grow onto the shells. These things actually cause the scallop to "swim" through the water. It's really quite cool watching them clap the shells together as they dart along, then they stop and settle on the bottom wherever they land. As they lie on the sand, the shells separate about a half inch and a membrane stretches between them. This is a filter for tasty bits they eat. When they sense little food, off they go. Dry scallops freeze well! Buy 'em quick! They must be canadian, I bought four huge scallops at $13/lb Sunday for ceviche but this purveyor deals locally as a strict rule.

You can ask your local fish counter-person for "dry" scallops which are untreated with tripolyphosphate. They run twice the price, but really worth it. If you ask enough times, they might get around to getting some. MANY purveyors claim all their scallops are "dry" vs "wet" but you can tell wet scallops by the milky watery stuff that develops in their container. Dry scallops freeze beautifully. I tried my hand at diving for scallops here on the maine coast and was told the only part of the scallop allowed on-shore was the abductor muscle. We had to shuck our catch and throw the roesac, shells etc. over the side while we made for port. Deviation from this meant a loss of license... if caught! A friend who visited from Europe was horrified, so we smuggled a few live ones in a cooler so she could prepare them her way. Dee-lish!

If anyone can book a room in Maine around August I'd be impressed! We'll see what happens. Are you threatening to leave that sticky city and come slurp a few Damiriscotta Oysters with me? As you know, I'm an expert on 'em!

Fantabulous! You guys look great! The food looks delicious! What a blast! I suppose I should start planning the 1st Annual eGullet New England Lobster Bake for us all NOW!!! Maine is indeed the only habitable place in the country come August so start riding your bikes now so you'll be here in time... besides, I've noticed a few posters betraying their proxemity so WE can at least hoist a Gearys Pale Ale and tear into some steamers together. Great pix HValley! I have to try the oyster dish at top. They are very good here in the Gulf of Maine. Do I spy bean sprouts in that bowl as well?

I wonder where the old sidekick was? I thought Alton was great but without that guy interrupting with "SQUISHY-SAN!" all the time kinda disappointed us! (Yep, we had a party...) Looking forward to tonight...

I recall that this particular 13th was a Friday! To your fellow eGulleteers pay you pennance for so lucky a choice! Blog on! PS: No clamming? Any oysters from the Sound yet?

Does this mean I get my sleep rhythms back to normal???

I recommend Lucy send a pound of that Alpine Coffee from 4/17 (page 2) to the next bloguer along with Loic's exlicit directions for brewing! I have a feeling that stuff had something to do with 1) setting the tone, 2) sparking creativity, 3) staging appetite and, of course, getting her out of bed to perform the miracle that was this blog! In fact... Send some to all of us!!!

Battle Durian, anyone? run away! aaaaurgh!

... and look in today's NYT for the HUGE half-page color ad in section A, same graphic. That couldn't have been cheap! OOooo, those guys mean business! Also noticed from FN schedule posted above that this program is occupying TEN CONTINUOUS HOURS of programming on 4/25 - 4/26, from 6pm to 4am!!!! I'll be curious about who the ads are for... y'know, so we know who to hit up when eGullet-TV is launched...

Local Fish Market just received FRESH sardines from RI. Doesn't happen often. I'm a big fan from when I lived in Portugal in my teens where they grill 'em on the beach and serve with a "salsa" of diced tomato and onion. So I bought six fresh sardines for $1.35, cut the heads off, cleaned out the tiny stomachs, then sprinkled seasalt and fresh pepper all over. The dressing/salsa had slightly sugared juarez vinegar, fresh thyme, hydro-tomatos small vidalia salad onions, parsley and evoo. Fried to a crisp, slathered with salsa, served with sliced baguette and Sancerre. It was so good I rushed back to the market and bought another dozen before they closed... for $1.99! PS: also at the market: shad roe appearing for it's annual 2 week window. Hmm!

W-Wh-Wha- WHAT??? A day or two???? We've all been following the set-up for this fabulous dinner including the legendary Oyster Casserole, we've all wished we could be there, we've just found out you guys had jellyfish on the table, now we have to WAIT?!?! Sigh! HV! Imagine yourself on the line after a brutal Friday night and a flustered hostess has just seated a four-top a half-minute before closing... y'can't back down! Fire aps! Set salads! PULL TOGETHER FOR THE TEEEEEAM!!! WeWantPix! WeWantPix!! WeWantPix!!! PS: Request Void If Hangover Prohibits Posting... in which case, hell, take the weekend off!

I know the type, thanks! Good luck in your venture!

Outstanding. Thank you B! You've succeeded in making me weep at sunrise before a busy day. I'll carry Chez Pierre at the back of my noggin for comfort. Please, somebody start arranging publishing details... many have written how unique this blog has been, describing it as a pinnacle of their internet experience. I concur. A Hardcover copy would be nice. Paul, who on earth would name a place La Poubelle??? Isn't that "trashcan"?!?

CambyRat, Your first post posted loud and clear. You couldn't have picked a better bunch to begin exploring this marvelous medium. Enjoy yourself and don't be shy. Nice marination for tofu BTW (By The Way) Johnnyd

When I saw the tartiflette pix I realized how famished I was, so I ran upstairs and whipped up a version using smoked virginia ham and grated basque fromage du pays. Delicious! We had a dish like this on a regular basis when I lived in Vaud, Suisse. Bleu, you are most kind to let us all peek in on your semaine typique(sp?) and your pictures are luscious. I've been a member only a month and I am thrilled daily seeing what everyone has been up to, explore the Culinary Institute, sample such fabulous writing, and share experiences. Not only is my job in peril, but my wife is thinking about starting an eGullet Widow's thread...

Dude, That stuff is totally toxic!!!! No, really, If it bothers you don't look at it when you eat 'em, but that stuff is just fine. I have a couple pals who operate an aquaculture raft growing mussels on ropes - they couldn't tell me exactly what part of the animal that is, just that it's tasty. Chow down!

Miguel, I can't believe that price! The whole list was eye-opening. I remember whole fleets fishing for lulas at night off the Algarve each July. Their lights were quite a sight. What has happened to THAT fishery? I can't imagine not seeing Lulas em su tinto on a menu in P. How about tuna? Joaozinho

On a whim, I made the following for a guest this easter sunday: 1oz Smirnoff 1oz Lillet blanc 1oz Italian Lemon Soda Mint Leaf within minutes, all hands held one and I was out of lillet. A big hit with no name. The lemon soda needs tweaking though. Bitter lemon? Lime-Seltzer? This is destined to be my hot summer-drink. Suggestions?

By the sounds of it, you have at least three pounds in the freezer? Don't be afraid to freeze them, they keep really well. ... or perhaps, you wouldn't mind any of us dropping by and relieving you of those bothersome scallops taking up all that space in your fridge????

Monkfish Liver is gently poached whole after careful seasoning. Haven't a clue with what. Then it is frozen whole. There is no other preparation if served as ANKIMO sashimi/sushi other than ponzu dressing w/ sliced scallion. It's in my top 3 sashimi items, kind of like the creamcheese of the sea!

Hi AnneW! Cataplana is hard to pull off if you don't have the tool to make it in (usually 14" copper wok shaped deal that clamps shut). Something I made the other day that is close is a Mussel dish w/typical portuguese ingredients: EVOOil 1/2 sliced vidalha onion one diced chorizo sausage one diced tomato (or half a can diced w/juice) one or two clove garlic one bay leaf a sprig each oregano and thyme 1 & 1/2 cup decent WWine 2 lbs mussels Use a stock pot with a tight lid. Get all but wine and mussels to a fragrant simmer, dump in your wine, swirl and stir, then dump in your mussels and close tight. By the time you slice up a baguette, your mussels are probably open. SHAKE POT, give it a good stir, serve in pretty, deep bowls with lots of broth. If you find some "Vinho Verde" (Casal or Almeida is only $6 up here in NewEng.) you'll be a hero. I found a very involved website with a Caldeirada recipe: http://www.honestcuisine.com/archives/cooking/000668.html ...but your friend, who is no doubt familiar with the simple approach to fresh ingredients the Portuguese are fond of, might prefer the mussels. Your Call