Peter the eater
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Posts posted by Peter the eater
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Thank you, Steven. May you rest in piece.
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Ten pounds of ground moose I got last night from my hunter buddy. Tourtière tomorrow. The meat is lean and tough - lots of pork fat and spices will help.
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What kind of caviar are you buying?
Swedish lumpfish caviar
We buy lumpfish eggs and find them exquisite. Don't like the phony red colour.
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Thanks Kerry. When you have the ingredients, the people, a little time and a place like that. Perfect storm.
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Great idea for a Cook-Off, David. I live on a North Atlantic bay where squid are showing up in big numbers for the first time in a long time. Kids jig and catch them easily with barbless hooks. Count me in.
I'm still holding out for my local squid. Very nice photos liuzhou.
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Great idea for a Cook-Off, David. I live on a North Atlantic bay where squid are showing up in big numbers for the first time in a long time. Kids jig and catch them easily with barbless hooks. Count me in.
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I'm not fond of the anise/sambuca/kümmel/caraway/licourice family of flavours. I hope it's not genetic.
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Percyn, lobster thermidor and marrow parsley salad will be my next surf'n'turf project.
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Local shrimp doesn't make the news in Halifax. Sad but true.
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Amazing food, thanks Beth. Cooking under the Southern Cross is on my list.
"Planes, trains and automobiles'' is a beauty adverb.
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Two happy guys and a fish?
Large water body, perciform cought with a hand line, volcanic-looking rocks. I have no idea.
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Great stuff you two. Will there be any wild game on the menu given the time of year?
I didn't know Barrie had a Fran's Diner. I get the (original) banquet burger when we're downtown Toronto.
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I've been purchasing lamb directly from a local farmer for years now. All-in-all I pay $6/lb regardless of cut. Obviously, from a 50lb lamb I don't get 50lb of meat, bones and offal, but the price is still fantastic. Plus I'm supporting the local economy.
That's the best way to buy lamb. $13/kg is the price here in Nova Scotia.
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Inspiring, thanks. Where did the offal go?
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Just picking the last of the little plums. Managed to get a few peaches and nectarines before the squirrels (!!!!) decimated the crop. Apples are early - trying to stay ahead of the critters. Lots of young pears on the trees so I hope the varmints concentrate on something softer like the upcoming figs in the neighboring yards. -------------
Ain't no body is going to mess with my maters!
dcarch
Uh-oh. What was the official cause of death?
My giant pumpkins have teeth marks in them. Possibly raccoons.
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I make fairly small batches of hot sauce for fun and sharing. Extra sauce gets frozen in plastic, which I believe can make it hotter. I don't know if there's any science to explain this observation.
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While I won't give the recipe, here is a photo of some of the ingredients.
I respect your recipe secrecy. I see habs, bonnets, jalapenos, fingers, 3 big bowls, garlic, green herbs of some kind and 2 mysterious piles of tiny peppers.
My garden has exploded with peppers and I'm in hot sauce production mode. We got a bunch of Bhut Jolokias this year which are off the charts heatwise.
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Michaela, thanks for all the informative words, gorgeous photos and exquisite seafood.
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Encrust red meat with it before hitting the grill. Lots of antioxidents are good for you.
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Actually, it looks like the Tempio Maggiore in Florence.
And so it is. Who's in Tuscany?
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Short round vaults a cross-shaped plan, copper domes, lancet windows, striated masonry . . . an old Orthodox church in southeast Europe?
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My recent home GE dishwasher came with gizmos to wash stemware. No good. Hot soapy water and a bottle brush are more efficient in every way.
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I'm back.
Kenneth, your place must smell exquisite.
My greenhouse is a steel frame car port with 6mil poly, gabled with 2x3's. Inside it's mostly tomatoes, herbs and peppers. The bright red specimen is a Bhut Joloka aka the Ghost Pepper of Bangladesh. Outside there are chives, radishes, beans, garlic, potatoes, etc. Also a Howard Dill varietal pumpkin with, hopefully, the genes and environment to become very big. Hundreds of pounds big, maybe.
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Lovely homegrown produce all around. I'm on my way out to snap some pixs - I'm that inspired.
Elizabeth, how does the high altitude affect your garden? Is there any "winter" at the equator?
My growing dilemma - a Nova Scotian food 'desert'
in Eastern Canada: Cooking & Baking
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Hi Deryn, I'm here. I think this might be my first eG post since Steven passed. Guysborough County is the one corner of Nova Scotia I haven't explored. Each summer I almost go to the Stan Rogers Festival and that great gastropub. Buying seafood at the docks directly from the boats is common and legal - and Canso is one of the oldest fishing ports in North America.