Peter the eater
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Posts posted by Peter the eater
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Peter - It's too bad that the dog on the croissant wasn't good, it really did look like something worth trying! Thanks for starting the thread!
I'm not going to give up -- the chicken wiener is the problem. A thin dry charcuterie product and sharp cheese would be much better.
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HowardLi, thanks for that obscene sandwich link. I could hear the plaque forming in that guy's aorta. His mom must be real proud.
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Not really a sandwich but definitely obscene on a number of levels.
The grilled chicken wiener with ketchup, relish and yellow mustard on a croissant. . .
Wow what a great idea! My hubby would love that. Thanks now I have Wednesdays dinner planned. Italian sausage w/ peppers and onions on croissants.
It didn't live up to my misplaced anticipation. The buttery croissant and the oily hot dog are not exactly a match made in heaven.
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Thanks for taking the time to blog. Sounds like you've got some powerful traditions to tap this week.
See the picture of the farm above? We're surrounded by them, but there's not a single farmers market here.So what's growing out there?
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Not really a sandwich but definitely obscene on a number of levels.
The grilled chicken wiener with ketchup, relish and yellow mustard on a croissant. . .
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I love cheap duck legs. Below are some pix of my orange s.v. approach. I shoot them up with oil and orange juice then reseal the vac bag for a 2 hr 60C bath. Sear and serve with rice and veg.
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Why thank you, I will see what else we can come up with, this has been fun!
Clark
Exquisite stuff Clark D, and the shoulder photos are inspirational.
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The chive with a flower is often stiff enough to be used as a skewer much like a rosemary twig. I've done this with small scallops and posted an image somewhere in the eG forums.
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I recall learning that it would take an absurdly huge quantity of rhubarb leaves to make an adult sick. Still, we don't put them in the compost. Probably overkill but that's what people do around here.
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I reuse Tetley Orange Pekoe bags two or three times with very little drop in flavor although the first cup has the best color. One bag makes a pot for four cups.
Remember poor old Donald Pleasence in The Great Escape? He reused those tea leaves for months.
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Great topic. I'm afraid to make fish sticks because cakes are so much easier than logs. Maybe I just haven't tried hard enough.
With the seasonings that sounds more like a fish cake than what I think of as a "fish stick" (silly name, isn't it?). Fish sticks, to me, are pieces of fish with a crispy breaded coating, like mini fish'n'chips without the chips.FoodMuse, what's your definition?
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Thanks for a great week of left coast adventures. How does the Greenbeans place work? I've tried grinding and brewing my beans immediately after roasting with harsh results.
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What piece of kitchen equipment have you bought that has really changed your cooking behaviour?
Not high tech but I'll go with copper pots, old school with the tin lining. Heats fast and responds on demand. Very different from contemporary non-stick.
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A friend of mine snares rabbits and eats some of the giblets. I've seen a bag of frozen livers in his freezer which I think get treated like chicken livers - fried up with onions, etc. I've not tried them.
I did have Arkansas rabbit kidneys at a nice restaurant in Chicago a while back. I remember seeing the sous fussing over these tiny organs.
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Corn husks are also a great wrap for Mexican grilled meats and fish.
And they work well for grilling corn. Soak and sear.
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Breakfast cereal in boxes. A resealable inner bag would be nice.
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Iron Chef with William Shatner.
I
How did I miss that one? I will now seek out that episode and boldly watch where no old man should go on TV.
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I can't believe this thread has made it to 8 pages without a single mention of Nova Scotia Black Fruitcake!
I don't bake much. But you're right, it's a handsome regional classic.
Can you point me toward a recipe?From Marie Nightingale's Out of Old Nova Scotia Kitchens:
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Farm-fresh Speckled Trout and fiddleheads for dinner tonight.
The fish will likely be baked with herbs and citrus. Steam the ferns, make some rice, bob's your uncle.
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Fois gras and lobster - lots of lobster with a cup of butter.
That's hard to top.
Dry martinis and raw oysters until I pass out.
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Interesting comments.
Many talk about sneaking in some added savoriness with some form of umami hit.
I don't tell when I add refined white sugar or white vinegar.
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So, should we teach? What are the principles, and what are the principal techniques we should teach?
My local library system has been very reliable at acquiring books that I suggest. Just chat with the people and fill out the forms. I'm currently pitching Modernist Cuisine for the Reference Section and frankly, it's not going very well. The issues are #1 cost and #2 what the hell is modernist cuisine? and #3 who's going to use it?
So I guess I'm asking some similar questions.
(I wish I could take your course)
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Has anyone cooked with dried ghost chiles before? Any suggestions?
Not yet, but I've got a bunch growing from seed in the backyard greenhouse. If they take of like last years habaneros I'll be overrun, followed by a lot freezing and drying. I've got to think they are way, way deadly hot. I advise caution!
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I'm looking forward to this episode.
I was served horse meat at a restaurant in Havana but it was so long ago I don't remember what it was like. I wish I knew where to buy some. Do the primal cuts break down like beef? Is a colt more like veal than lamb?
So many questions . . .
<edit for punctuation>
Fat Guy losing weight, still obese
in Food Traditions & Culture
Posted
Agreed, the BMI is essentially meaningless for a lot of people including me. Years ago I biked 100 miles almost everyday for 3 months going from Boston to San Diego. At 6'-1" and 230 lbs my BMI told me I was obese -- absolute nonsense. A better calculation should include age, frame type, certain dimensions, etc. I haven't weighed 144 lbs since grade nine.