Peter the eater

Really fascinating, Erin. I was actually in Cole Harbour last week end I have to say, their loss is Suzhou's gain. I'd like to point out that in addition to Nakji, it's the birthplace of Sidney Crosby and The Trailer Park Boys.

I favour a rampant stance, though some things taste better on all fours.

Salty black licorice from Scandinavia. <Edited to spell Scandinavia correctly>

I don't like the idea of eating live animals. Fresh and raw, yes, but I feel strangely compelled to perform some kind of humane sacrifice beforehand, like a fast knife through a lobster's brain, or death by Tabasco for an oyster. Wild animals eat other wild animals as is, aren't humans different? For the record I eat live plants.

Frozen yogurt can be a good way to get seeds and grains.

I had an egg like that years ago in Montreal. All I can remember is that it was Old School and somehow precooked before the hot oil, and it tasted very good. I think of oil poaching as a gentle low-temp way to get moist fish, and deep fryers as 400+F cauldrons.

The definitive Liberace database., of course. The toilet-shaped nut warmers were made in 1975 when Liberace was the main show in Vegas. I don't own one -- I discovered it while researching a chocolate factory in Dartmouth NS who recently closed their plant after 75 years. Liberace did TV ads for Moirs Pot of Gold Chocolates.

The electric Liberace Nut Warmer.

My thoughts exactly. I enjoyed being reminded of James Beard's profound effect. That's a biopic I would like to see.

Very impressive. It looks like a delicious hybrid of Pocky and Foosball.

I'm with the brick people. No need to drop a hundred bucks on a panini press.

I love Technology Transfer to the kitchen. The first thing I thought of are the sharp metal woodworking pieces I use such as microplanes, a lathe gouge and my own invention -- the squash adze. Andie, how do you use that deadly draw shave? Wouldn't you need a special bench or some kind of catcher's vest?

That's a good point -- canned seafood is nowhere near as versatile as the fresh protein. That's one reason I started this topic. I enjoy tuna or salmon salad from a can, but I can only take so much.

Same here. My bush yields a large quantity of medium quality fruit. Tough as nails to work with but the flavour is there. In my mind, quince plants are like apples in that there are an almost infinite number of varieties and cultivars. Some you can bite into of the right off the tree while others are inedible red golf balls. For the record, I've never seen fresh quince for sale. These ones are from my tree . . .

For fish cakes in general, salt cod is hard to beat. For a recent family wedding I poached six large salmon for the reception, then made chowder and cakes for brunch the next day. The cakes were potato-based with butter, egg, flour, s & p, and dill.

I like that Table of Contents, thanks for the link. I also like her other book.

I'd like to know what goes on inside the can to make some stuff taste better. I recall seeing a Spanish restaurant on TV, maybe it was Anthony Bourdain on his way to El Bulli, and I think all they served was canned seafood. They looked like they were cracking open vintage bottles at a vinyard.

You are not alone. My can of smoked 12 oysters in the yellow box above cost 99 cents. I smear them on toast, or even use them on a Beef Wellington instead of the pâté and mushrooms.

Here's what I have on hand -- oysters, mussels, clams, crab and tuna. There's also a jar of pink lumpfish roe aka mock caviar in the fridge. What I didn't realize until now is that all of these cans came from SE Asia.

I don't think I've ever had mackerel from a can. The bay where I live gets two runs of mackerel each year, and people go down to the wharf with their jigs. This is the same time it shows up at the market and on menus. Canned herring is much more popular around here.

Fresh seafood is at the top of my list. However, getting it to the table more than once or twice a week is a challenge -- and I live across the street from the Atlantic Ocean. The nearest market is at least ten miles away although I do have neighbors who fish for a living and they're often willing to sell or barter or give samples. Frozen seafood usually works for me depending on the species and the amount of time spent in the freezer, and whether it's IQF at sea or by me. Smoked or salt fish is something I'll buy a few times per year. Lately I've been enjoying quite a bit of canned seafood and figured a devoted topic was in order. What canned seafood is in your pantry? What do you like to do with it?

Any luck with a microwave? I have this idea that it must be possible to mike a perfect poached egg. I can't do it.

A friend of mine who caters weddings and things wears a bandoleer and holster. She does it mostly for show but it appears quite practical.

Chicken from a can sounds interesting. How does it compare to other forms of chicken? Surely it's moist and flavourful as well as handy. Canning sometimes affects seafood in wonderful ways -- why not bird protein? ETA: I've enjoyed homegrown chicken in a jar from a family farm, it was exquisite, it's the grocery store tin that's an unknown.

Which one travels better? The grilled/toasted cheese is a midday sandwich.