Peter the eater
-
Posts
2,616 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Peter the eater
-
-
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.
-
It's been a great blog. Thank you so much for doing it and thank you so much for bringing it back!
My thoughts exactly.
I enjoyed being reminded of James Beard's profound effect. That's a biopic I would like to see.
-
An old plastic milk crate, large clamps, a couple of metal rods and some plastic clothes pegs for our first attempt at dipping pretzels in caramel and chocolate.
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?
-
You can only do so much with canned seafood, and fish in a can like salmon.... /shudder.
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.
-
I realise this is of no use to you, but I have a quince bush in the back garden.
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 . . .
-
And speaking of salmon cakes/patties, they seem to mentioned a few times on this thread. How do you do yours, and what do you serve them with?
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.
-
Here's a little cookbook that might serve some of you well: Tin Fish Gourmet. Simple but good recipes.
I like that Table of Contents, thanks for the link. I also like her other book.
-
Even when I was living in Japan with an abundance of cheap, delicious fish available, I still bought canned fish on occasion instead, so this has me thinking: is canned just convenience? I admit to using (and loving) canned anchovies and sardines, and can't help but wonder if it's specifically for that slightly dried out texture that most canned fish have... You know, the better to soak up flavorful liquids or dressings with.
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.
-
Not sure if this belongs in the hall of shame as well, but I always have a few tins of smoked oysters in my pantry ... to eat alone, nothing but me and a fork.
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?
-
I've been doing a lot of work on poached eggs lately. In the past few months I've probably poached 500 of them, using most every method and variation.
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 do you prefer: grilled cheese or toasted cheese?
Which one travels better? The grilled/toasted cheese is a midday sandwich.
Toasted
in The Daily Gullet
Posted
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.