Peter the eater

More chairs scraping up, Rhonda. I love those old photos and maps and, of course, all the food. I went and looked up something eGullet member shellfishfiend posted in 2007 when I eG foodblogged about my area: I tell that story all the time.

That's a good question. I wonder if the fact that so many of us had lousy-cook forbears acted as an incentive to learning how to cook well and eat well. A different attitude about life balance might contribute as well. And a different socio-economic status. That's a very good question. I'm also from an incinerate and limpify pedigree. Maybe it's like shedding some form of oppression or misunderstanding.

Hot dogs from scratch -- they were good but not worth the effort. And it worked out to around nine dollars per dog.

And buying them is also less dangerous.

That sounds like a perfect outdoor surf & turf feast. How often do you do such combos?

A good smoothie? I like the dairy-berry-citrus triad thing. Have not tried an avocado, nor tasty vinegar, but will for sure.

I can think of no greater expression of love, dedication and hunger.

I buy 15kg pails for $8 and use them for just about everything once the litter is gone. There must be 2 dozen in the wood shop and a bunch in the kitchen -- organics disposal, paper recycle, blue bin recycle, trash, dirty laundry, etc. I have a couple of sterile pales for defrosting/brining big birds.

Who wants Guinness Cupcakes With Bailey's Frosting?

Pizza Texas style?

The global population is supposed to hit 7 million next year so I think bugs-as-food is inevitable. So far, I've only had them by accident and I'm still a long, long way from embracing them as a yummy meal replacement.

Do you have "Beyond Nose to Tail"? If you can find one more ear, you could make the "Pressed Pig's Ear." There's a sequel? Good to know. I'm not sure if Mike the Butcher lost an ear along the way or if I got a baker's dozen. Does the Pressed Pig's Ear involve a terrine?

If I freeze the chicken stock in manageable 1 cup containers it gets used up faster. My freezer clean-out problem is "what do I do with 13 frozen pig ears?".

Scotch Broth with barley, carrots etc. Kay Or mulligatawny soup.

What dishes need dried mint? Tea.

I bought one at the market last year mostly for the shell. I dremelled a hole in each end and blew out the innards largely intact and poached it. The yolk is so large it was borderline off-putting, but still very tasty. I painted the shell and gave it to my wife for Christmas.

If people are watching I do what I saw Jamie Oliver do ten or so years ago. Hold your egg in a loose fist wide end down and slightly exposed. Slam egg down onto counter with enough force to startle the audience and fracture the shell without an albumen spill. Remove hand and leave your egg freestanding and erect until ready for use.

Then there's the subset of chalkboard menus with certain letters rubbed out. "Grass-fed Red An us Steak". ETA this was at a motel with "Nightly Rat s and Heated Poo ".

Those are hysterical! I've seen "Lucky Family Human Beef".

Not me. That place looks warmer than where I live. Maybe Florida?

Yes you are correct Kerry and Rona. My appliance shows Hunky Bill, not Dave.

Great stuff Roberta, and for what it's worth, I write in cookbooks all the time. My school buddy from Dauphin, Manitoba made the best pierogies I've ever tasted. He used a form that said "Hunky Dave" made of red plastic. Sour cream and sweet memories.

They're so versatile and sustaining. A large chicken egg has 75 calories, 5g of fat, a little iron and 10% of a day's vitamin A. Twenty-five cents for all that, what a deal.

It's hard to beat pork for value and versatility. It's a better deal than poultry, seafood, beef and other red meat. Better still if you like those bits between the nose and tail more than your neighbor with the hog does.

I can make a gallon of excellent seafood chowder for around $25. This time of year a 4 lb. jumbo lobster can be had for $3.99/lb. Add some fresh salmon trimmings for the same price, a small tray of bay scallops, maybe some frozen shrimp. The rest is celery, onion, potato and cream. The key is to extract ALL the lobster flavor without overcooking by busting it up raw and simmer/steaming the chunks in minimal water. That broth combined with cream is manna nirvana.