Peter the eater
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Posts posted by Peter the eater
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Congrats! All the best arguments have been made. I VacSeal food for canoe trips and general camping to keep the weather out and the freshness in. How about wrapping presents? Practical jokes?
Marinating foods on steroidsCan you explain?
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Cervelle de veau in Aix-en-Provence, summer 1988. Bicycles, red wine and romance.
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What are your secret weapons in this regard?
Shop in New Hampshire.
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Thanks for the coffee lesliec, it is appreciated. Here in frozen Atlantic Canada we're just now into a fortnight of school break and I've already made my family watch all three LOTR films plus bonus discs. That path was a dead giveaway.
Compared to other land proteins like beef, pork and chicken how common is lamb for supper? Leg roasts mostly? Does mutton make it to the table?
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The first image made me wonder if it was Sherilyn Fenn in Twin Peaks, but now I have to (disappointedly) agree with Peter; a kiwi, from Wellywood.
lesliec is the only one I definitely know of.
I hope it is lesliec.
A Twin Peaks foodblog could be a freakishly good consolation with the damn fine coffee and pie and so on.
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Here's a few - any guesses?
A Kiwi?
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Bummer, that Experimental Kit Artistre says "Shipping for this item is only available within the Continental U.S."
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I miss the shows that I liked on Food TV in the '90s.
John Ash, Curtis Aikens, David Rosengarten, Two Hot Tamales.
And I really miss Julia.
You just reminded me how much I enjoyed Two Fat Ladies.
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I don't miss Zima.
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Clear the track for Eddie Shack! I miss the Pop Shoppe.
I also miss walking to The Hot Stove Lounge at Maple Leaf Gardens for a giant steak before the Hockey Game.
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Extra crunch can come from uncooked noodles such as crumbled ramen on a salad.
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For those who may have missed it, check out Chad Ward`s An Edge in the Kitchen over in the Daily Gullet.
Since reading the book, I use a two-sided dry stone on my kitchen knives and wood chisels.
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$6 for the partridge
Wow. My guy sells a single partridge or a six pack of quail for $15-20.
Flavorwise, I'll take the quail. Roasted whole, with bacon.
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Bacon bits.
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I've really enjoyed following along as we welcome Chinese Year 4708, but it will be weeks before I stop writing 4707 on my cheques.
We had a snow day yesterday so the kids and I made a ton of food inspired by the Chinese New Year. Their lunches today include 18" green beans and winter melon.
Can you find actual rabbit on menus this time of year?
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That mackerel looks identical to the ones I get in my bay. And that Garoupa is exquisitely reticulted, never heard of them.
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I take acid reflux meds for dental reasons, and to avoid the occasional burn. Constant low-level acidity was eroding my teeth enamel from the back like you might see with a bulimic, which I certainly am not. Rabeprazole works for me.
<Edit to add Rabeprazole = Aciphex as in Paul Bacino's link above>
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Watching the starch molecules unwind in a warm wet environment before screaming for more stock.
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Most prized kitchen possessions are often revealed as avatars.
I apologize if that sounded like a fortune cookie.
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Wipe daily, scour weekly.
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I'm going with my copper pot set. 13 pieces from Ruffoni in Italy which I bought secondhand and unused. In fact, those pots are how I found eGullet 6 years ago. They are as functional as they are beautiful.
I'm surprised its not your big Butcher Block that you found on the street.
Good memory Randi! I can still put that one in the other topic Great kitchen gear you've found in the trash.
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I'm going with my copper pot set. 13 pieces from Ruffoni in Italy which I bought secondhand and unused. In fact, those pots are how I found eGullet 6 years ago. They are as functional as they are beautiful.
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What a great topic. Show me more photos.
Okay.
- outside the shack
- the shack ceiling with rods
- woodstove in shack
- cabin kitchen with big propane stove
- outside the shack
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My wife keeps Bon Appetit and I keep Fine Cooking. Everything else gets chucked or goes the way of the garret.
Food Epiphanies
in Food Traditions & Culture
Posted
Great question. One of my oldest and greatest food epiphanies came in 1984 when I was hitchhiking around Italy. I was at the Ponte Vecchio feeling tired, hungry, hot and thirsty. I bought a plump deep-red tomato warm from the sun and ate on the spot like an apple. I almost cried it was so far beyond ant tomato I'd ever had. I can still taste it.