Peter the eater

It's finally here! The Sixth Annual World Naked Gardening Day.

I wash all mushrooms, cultivated or wild.

A blade grinder is excellent for drip coffee at home. If you buy a burr grinder, don't get this one. The reviews below the image explain why this kind of burr grinder is FAR inferior to a blade.

All things considered . . . don't, if you don't have to.

I grew up fishing fresh water rivers and lakes in Upper Canada. Now that I live on the ocean I try to get local seafood every week. For me, the biggest difference is variety. Salt water has WAY more biodiversity.

Heidi, your corner of the continent is fascinating. All that citrus and Pacific seafood is speaking to me. What do most folks do with the conch and urchin whole from the market?

Back to David's Quickfire Challenge "what can you do with the Walmart pantry?" I try my best to avoid Walmart yet wind up there probably once a month. My store has an atrocious collection of factory food, nothing fresh, and the cheapest milk in town -- even less than gasoline per gallon.

Nice arrangement, aggressive and compelling.

What time is the ceremony from where you're at? Coronation Chicken is a good suggestion. We're going with the strawberries and champagne because they work before bed AND while waking up.

I'm watching and enjoying Top Chef over my elongated Easter weekend. Overall, though, the food shows have become very much worse.

Three words . . . rare earth magnets.

Great food, great part of our world. Thanks for blogging and also for not cooking that stick insect. Can you say something about that last teapot -- with the unorthodox spout?

That is a controversial lobster dish on haresfur's cover. And for the record it's Peter THE eater.

That sums it up for me. This sortie feels like the culinary equivalent of catching the Beatles together for the last time ever, on that 1970 London studio rooftop. Thank you.

Bendigo sounds fascinating. I love a good food blog from halfway around the world -- I've just found my own actual antipodes off the Great Bite somewhere. So when I talk about food fossicking at my next cocktail party, just to be clear, it means searching and discovering as opposed to foraging? Lastly, do you have a veg or herb garden and does it ever get frost?

I do all the grocery shopping for my household and I'm always calculating the dollars per lb, kg, L, gallon, etc. Today, for the first time in my life, my gasoline ($1.30/L) costs more than my milk (1.25/L). What's it like in OPEC nations where the cows are few and far between? This got me thinking about the injustices on my grocery bill. Why does a kg of raw potatoes cost more than a kg of processed McCain's french fries?

I'm going to tip my butcher next time I go just to get a reaction. I predict refusal, laughter and polite shoving.

Most Scotch eggs I see are pub food served warm with draft beer. For some it's more of a cold picnic item that travels well. To serve a warm scotch egg with a perfectly soft yolk is no small feat, like a rare beef tenderloin cooked en croute. For my quail eggs in salmon above I boiled them to medium, cooled then shelled. It's cheaper to tinker with Scotch eggs than Beef Wellington.

That's right. I used quail eggs, farmed Atlantic salmon, plain breadcrumbs and maple syrup since I had no dill on hand. There a bit fussy but worth the effort.

I usually hit Clearwater and Fishermans Market on a Friday afternoon and can always find something super fresh at a good price. If you're out of the city, there are a few lobster pounds that sell seafood right off the boat. I like Ryer's down the road from my neighborhood. Best fish & chips? I've lost track there's so many. Phil's is good. I would have said Shaw's Landing but I haven't been back since the Swiss Chef went back to Switzerland.

The high caliber of recent eg Foodblogs compels me to share. A well-prepared scotch egg is a beautiful thing -- I stole this great idea from Prawncrackers.

Clark D, is that thermometer to get you to the perfect temp for panko? The result looks exquisite.

It's a beauty! My hat is off to your culinary chimera.

Great stuff! Thanks for being so informative and entertaining all week. In return, here's as sung by a friend of mine and his dad.

Interesting. I've got a pack those of seeds just starting to sprout under my lamps. I'll be making hot sauce not weapons.