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Peter the eater

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Everything posted by Peter the eater

  1. Congrats and more thanks, for your vision and dedication to this most excellent group of food people.
  2. Thanks for the ideas. Twenty or so kids, and I would like to go the messy machine-less way. Judging that book by the cover, Sugar Baby looks spot on.
  3. Recklessly, I volunteered to make cotton candy floss (from scratch) for my kids' birthday party next week. Who needs the $50/hr rental machine? My twins will be 7 and, by the way, where does that time go?
  4. That's pretty much what we do with soft shell clams. Overnight with some cornmeal to cleanse the filtre, steam and serve. Then drink the beer whilst eating the chewy siphons.
  5. There are a number of good Dow's for $20 and under. I found a Lagrima Blanco for $16 last week -- very different from ruby or tawny.
  6. I believe French mirepoix generally delivers. For me, making stock is more about extracting value from stuff on hand as opposed to arriving at some Classic destination. Stocks in my freezer are purely a product of meat, bones and water.
  7. Peter the eater

    Game Cookery

    Compelling photos Martin, thanks. I need help with the porcupine in my freezer.
  8. This is an eye of round slab cooked in a bag with a water bath. I don't recall the exact time and temp -- it was probably around 4 hours @ 60C. Obviously not the greatest cut but if kept rare and sliced thinly across the grain it's fine for sandwiches, etc.
  9. Thanks for adding the smelt to our Cook-Off. I remember the annual runs of smelt on the Columbia River. We could get them by the bucketful. I only remember frying them or smoking them. Tell us about the recipe for the pickling brine. Those smelt were salted overnight in the refrigerator. Pickling brine was poured onto them whilst in the jar, basically apple cider vinegar with thyme. After a few days we ate them on rye toast with cream cheese. I think the recipe comes from a friend's Ukranian Babooshka.
  10. Beautiful fish, David. This is my kinda Cook-Off. I'll add some easily pickled smelt from last month:
  11. Pickled quail eggs are a nice treat, you could try something like that.
  12. ScottyBoy, that photo is outrageous. What's the cut?
  13. Thanks for the great read this week Rich. I learned today that the Texas Rangers will be serving up The Great Dane of Hot Dogs next week at the home opener. Twenty-six bucks for a two-foot hot dog. Maybe you could give us a report some time?
  14. Rich, your tomatoes are inspiring. I'm way North and just setting up the trays and lamps. Can you say something about your plans for them?
  15. No, actually: my house is a single level (no basement, even). That sloping part of your kitchen ceiling made me think it upstairs. I'm all for barrier-free kitchens. Stopped making my own cutting boards when kiln-dried anything hardwood became much, much more expensive than the HomeSense clearance bin. I do like some unadulterated wood slabs for chopping and cooking. Your photos are quite amazing, thanks. No basement? Where do you go in a tornado?
  16. Great stuff Chris. I'm catching up on a few amazing eG foodblogs . . . You have an upstairs kitchen? What are the pros and cons?
  17. Glorious. Smitty, what structure keeps that egg aloft?
  18. What a lovely strange thing. So, could you make a rectilinear deviled egg? And congrats on the kitchen and home.
  19. Good point. But, if you wanted an oyster shucking spectacle complete with woodworking and design that does the job and wows the crowd . . .
  20. Percyn, I cannot decide which is more obscene . . . the lusty ochre yolk puddle or the timid Chicago dog. Well done sir.
  21. That guy is fast and tidy -- and wears no gloves. His knife appears to be stubby enough to pry the shells open and slender enough to get under and release the meat. I have zero experience with oyster boards but I do like the thought. A raised pedestal seems like a good idea. You can flick away (and down) debris such as dirt and shell flakes.
  22. well at least I hope you peel them... I'd rather eat tomato seeds than tomato skin. The food processor makes short work of both. Last week I watched Jamie Oliver make a festive green salad. With a knife he chopped a bunch of apples then threw them in claiming all the best flavour's in the seeds and core. Count me out.
  23. Oooh, that's cool. I suspect he's worthy of the love.
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