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Peter the eater

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Posts posted by Peter the eater

    Let's talk freshwater fish

    in Cooking

    Posted

    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.

    A Taste of Walmart

    in Kitchen Consumer

    Posted

    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.

    I Can't Believe X Costs More Than Y

    in Kitchen Consumer

    Posted

    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?

    Nova Scotia’s Traditional Foods

    in Eastern Canada: Cooking & Baking

    Posted

    Question... I'm finding 2 schools of thought on the eggs. Do you boil them so that they are cooked completely like you would for any other boiled egg, or do you just boil them enough for the white to set so that the yolk isn't completely cooked?

    Thanks!

    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.

    Nova Scotia’s Traditional Foods

    in Eastern Canada: Cooking & Baking

    Posted

    Those are the salmon scotch eggs from whoever's it was, somewhere on the Devon or Cornwall coast, are they ? They look great. That's an idea I stole too, just haven't gotten round to actually making any yet :biggrin:

    Mind you, another eG thread in the last day or so has inspired yet another scotch egg idea...

    That's right.

    Paul Ainsworth's No6 restaurant in Padstow, Cornwall

    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.

    Nova Scotia’s Traditional Foods

    in Eastern Canada: Cooking & Baking

    Posted

    I live in the south end and find the Barrington Superstore to be awful. I've repeatedly been to the Clearwater and Fishermans Market and find both to be disappointing. The Fish Shop at the Halifax Farmers Market is fine but I think fish should be cut to order and served on ice. Peter, where can we get really good fish? And where do you think has the best fish and chips?

    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.

    Obscene Sandwich

    in Cooking

    Posted

    It says in the dropheader to share our personal best, and while I have made a more obscene sandwich, this one is clearly some sort of crime against nature. I give you the Hotburger Hamdog.

    Hotburger Hamdog 01.jpg

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

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