Peter the eater

How about North American reds? The big seller in Canada is Rickard's Red, not too bad. Even better is my fave Irish Red from Garrison's -- so malty and colourful.

Here are the hot peppers and tomatoes from my greenhouse. After sorting and washing, I'm making a base hot sauce with: 5 lbs yellow tomatoes 1/2 lb habaneros 3 medium onions 2 bulbs garlic 1/4 cup olive oil From this primal sauce I can mess around with other fruits and veg to see what I like. I've added no acid, no sweet and no salt. I suppose I could find a few small jars and can the best results for Christmas gifts. Does anyone have good advice/links for canning hot sauce? I can't imagine any life form thriving in my concoction -- maybe I should add vinegar to the base sauce.

So the habaneros are going well with mangoes and apricots . . . I've got a bumper crop of hot peppers including habaneros, and a basket of peaches from the market. I'm all salsa-ed out from the tomatoes and considering a hot sauce. Vinegar, garlic, onion, maybe some citrus.

I wonder if a blanch-and-freeze would work.

You could try doing a Herbe Salée. The traditional Acadian way involves filling a mason jar with alternating layers of herbs and salt. Some plants take to this treatment better than others but in the end you get a preserved flavour and colour combo, albeit a salty one.

Culinary Delights From Prospect Communities Neighbours of mine down the Bay Road have described some wonderful foodstuffs here which are both local and traditional. A sampling:

I would enjoy that meal very much. Reminded me of the cattails we ate on canoe trips in Algonquin Park, Ontario. I've got a weird little book from the 1970's that explains how to forage here in Nova Scotia, but I can't find it. I think its got a section on milkweed.

Chicken Barbecued There’s nothing terribly regional about a barbecued chicken -- it’s a widespread phenomenon. This bird belongs here because it hatched, grew and got processed on the family farm in Cape Breton, Nova Scotia. I used the large BBQ shallow and round with lump hardwood charcoal. The chicken got rinsed, spatchcocked and lightly oiled. The supporting cast of new potatoes, chioggia beets, tiny tim tomatoes and scarlet runner beans are all from my garden.

No, but I would like to know what advantage/effect there might be on the final product. Is this about speed?

I like the actor but have no opinion on the food personality. Why Goop? Is Olive Oil her middle name (like the Popeye chick) and GOOP are her initials?

Earlier this summer I did a set of design drawings for a 40' houseboat. I learned that when you choose to live on a boat, every inch and every watt counts. This particular barge/boat relies heavily on photovoltaic cells and storage batteries so the appliances are all 12V, including the 2' x 2' x 5' fridge/freezer. My point is, there are innovative and efficient appliances out there for the RV and marine people.

My ideal home kitchen has a full upright freezer on the left and the same-sized fridge on the right. The kind of pair you'd need a six-foot wingspan to open. Fifty cubic feet total, with no stairs, no icy drawers, no trip to the out building or cellar.

My box says 50ml of butter or margarine, which is almost 3 1/2 tablespoons to the 225g of pasta. For me, one tablespoon is enough and four is over the top. I've had substandard experiences with Kraft M&C products that deviate from the original. I'm encouraged to revisit and give the CC Explosion a shot.

My greenhouse is busting with peppers. My plan is to eat as many fresh as possible, freeze lots of small hot ones, dry a few, and make a ton of hot sauce with the rest. Last year I grew too many mild peppers and wound up pickling them without eventually eating them. So to answer your question about storing dried peppers, I think I've got enough to tie and hang for a rista. Never made one before, but it would look great in my kitchen. I've also tried the Ronco Dehydrator on peppers with no good results.

Only thing wrong with the slap chop is the commercials. Does it work?

Crikey what a fungus. Looks like an unreliable bowling ball. What will you do with it?

Never met a pepper I didn't like. In my world green bells are the most common and cheapest, as a result they suffer from over-exposure. Cooked > raw. Has anyone heard them called "mangoes"? I spent some time in Indiana where people called them mangoes or green mangoes, as opposed to mango fruit. How localized is this phenomena?

Bob, you've sold me on the chicken feet. I wish I could magically add a Jewish, Italian and Chinese Grandma to my family tree.

Great question. Hmmm, rosemary wafting from the oven makes me weak in the knees.

Agreed. How do feel about the fat from older sheep, compared to the meat? That wouldn't have been my 1st choice -- can you elaborate?

Are the steaks a manageable size (like mine below) approx. the cross-section of a bread loaf? I like a gentle poach for pure alabaster halibut flavour, or coating them with dry herbs, etc. for blackening in a hot iron pan. Can't go wrong if they're fresh.

Slap Chop.

Zima.

The Ten Second Rule is Metric.

Chocoholic Candy Lady Dessert Girl Kill Ed Lady Mother Hubbard Gourmet The Meat Cook Salad Woman Wholesale Salad Lady Too The Mimic aka The Assimilator The Tweaker Meat Queen The Hoover Lady The Gravy Maker I love it. Sounds like a Tarantino cast of superheroes, pornstars, and psychos – throw in a few appliances.