Peter the eater
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Posts posted by Peter the eater
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Nothing from parents, nothing from grandparents. I love 'em all to death, but... zero.
So what do you make of the fact that so many Society members had lousy-cook forebears?
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.
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Hot dogs from scratch -- they were good but not worth the effort. And it worked out to around nine dollars per dog.
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Potato chips. When I think about the inconvenience, expense and time spent cooking and cleaning, only to end up with a product that is more likely to be soggy and/or oil-laden than the commercial product, I put a second bag in the shopping cart.
And buying them is also less dangerous.
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We all loved them! They were cold water tails, from Sam's Club, taken out of their shells, sliced length-wise and cooked on a gas grill at my mom's home. While the tails were cooking, they were basted with a softened butter and granulated garlic mix. Along with the lobster, we had a boneless prime rib that was roasted in the oven, a salad of chopped romaine lettuce and croutons dressed with bottled Caesar dressing, and homemade rolls made by a friend in my mom's bridge club. We dined on the patio under the stars, again! We could not have asked for better weather for this family gathering.
That sounds like a perfect outdoor surf & turf feast. How often do you do such combos?
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A good smoothie? I like the dairy-berry-citrus triad thing. Have not tried an avocado, nor tasty vinegar, but will for sure.
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DH made the pizza steel for me last Saturday
I can think of no greater expression of love, dedication and hunger.
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If you have access to anyone who has cat litter, that is the size of the buckets/pails ,litter comes in, at least what we use.
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.
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Here's a teaser for what's for dinner tonight.
Pizza Texas style?
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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.
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My freezer clean-out problem is "what do I do with 13 frozen pig ears?".
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?
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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?".
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This is an excellent idea. I tend to be pretty disciplined about regular freezer cleaning (it helps that I only have a small freezer), but there are some items that have been in there for entirely too long.
Number one, lamb stock. Any suggestions?
Scotch Broth with barley, carrots etc.
Kay
Or mulligatawny soup.
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Quite a few herbs...fresh coriander (cilantro to most people here it seems!), curry leaves and fenugreek greens are probably the most important to me. Dried mint actually has a purpose to my mind, as it has a different flavour from the fresh kind and is absolutely necessary for some dishes e.g. cannot be replaced by fresh.
What dishes need dried mint?
Tea.
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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.
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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.
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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 ".
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#2 on the Together Menu. Or choose your own favourite.
Those are hysterical! I've seen "Lucky Family Human Beef".
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Boats. Fish. Coastline. Nova Scotia? Peter the Eater?
Not me. That place looks warmer than where I live. Maybe Florida?
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Yes you are correct Kerry and Rona. My appliance shows Hunky Bill, not Dave.
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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.
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Eggs! One of my favorite pasta dish is just cooked pasta of your choice, a little good olive oil, s & p to taste, and then top with a fried egg (runny yolk) and some toasted breadcrumbs. Break the yolk over the pasta and it's just gorgeous.
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.
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When my neighbors butcher a hog, I can do pretty well with some discount pork as well
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.
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excellence and frugality?
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.
eG Foodblog: PopsicleToze (2011) - Honeysuckles and Huckleberries... F
in Food Traditions & Culture
Posted
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.