Peter the eater
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Posts posted by Peter the eater
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Dig a 36" diameter hole in the yard, line with rocks, have a nice hardwood fire until it's all embers, insert foil-wrapped cast iron bean pot, cover and let cook overnight. In the pot have pre-soaked soldier beans, onion, garlic, pork, maple syrup and/or molasses, water and salt pork. Outdoor breakfast at sunrise.
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Some of the things I look forward to enjoying for the first time:
1. Fresh foie gras from Quebec
2. Fugu
3. Seal flipper pie
4. Golden Ossetra caviar
The foie will be hard to beat. Next up, flipper pie.
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Acadian and Quebecois herbes salées are an excellent way to combine and preserve herbs.
. . .
Peter, can you describe how you would use these herbs? Have googled but don't get much in the way of an explanation. My herb garden is going nuts this year and would love a different way to preserve some for the winter.
My herb garden looks like it may go nuts any day. There was some talk of Acadian salted herbs here starting at #86 post. Basically, it's a way of adding salt and herb seasoning to pork pies when the winter is getting long. It's tastier than the dry herbs I get from the Ronco Dehydraer, but also much saltier. Herbes salées is very much old school. You can buy them in jars, with stuff like celery and grated carrot as well. I'll see if I can find some helpful links.
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Venison
Venison, in my world, means deer meat.
If it's not from a whitetail deer, it really needs to have another adjective such as moose, caribou, elk, hare, boar, etc. Venison is never sold at conventional grocery stores, but you can buy it from a licensed and inspected farmer-butcher, or you can be a hunter with your own weapons and paperwork, or better still you can barter with friends who hunt.
Venison is very much a traditional food in Nova Scotia in that it's been hunted and enjoyed for thousands of years, like most of North America. I'm a fan of wild and farmed venison. The farmed stuff isn't too pricey, it's lean and flavorful, and you know where it's been. It can also taste more mild which isn't a problem for me.
For Father's Day today, we all tucked into some venison shanks from Oulton's Farm in nearby Windsor, NS. They were browned on the gas grill and then spent the next six hours in the slow cooker with chicken stock, garlic, onion, carrot and celeriac. Served with herbed new potatoes, a shooter of purple cabbage slaw and an Alexander Keith's Pale Ale.
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ChefCrash, those items are spectacular, thanks.
About the LLSS kit, is there much chopping away, srcaping or soaking? I don't see a trachea cooking but the stuff on the skewer looks fairly as-is.
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Acadian and Quebecois herbes salées are an excellent way to combine and preserve herbs.
Typically, one gets a mason jar and starts laying down various fresh herbs, layer by layer, with a coarse salt layer in between, pressing lightly every time. When one's jar is almost full, add cold water and let sit (laisser macérer) for several days.
A garden variety
herbes salées would likely have chives, parsley, savory, and onion. -
Crickets and meal worms and scorpions?
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I've got a small acrylic container for marinating with a special feature: once the meat and marinade is sealed in the clear rigid container, you pull up a plunger and lock it in place with a twist. The idea is to increase the volume of the container thereby lowering the air pressure inside. You can see the meat expand a bit which allows the marinade to penetrate better, or so the instructions say. I haven't used it enough to know if it really works.
It looks like this:
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Now that's a good egg. I think I know what I'll be doing this summer.
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Wonderful stories about old kitchen stuff, thanks.
There's a carving set in my family that comes out each Thanksgiving and Christmas. It's from 19th century New England somewhere, and its got a weird patina that comes from sporadic use over such a long time. My knife wouldn't fetch much at auction, but it always reminds me of an episode from "The West Wing" called "Shibboleth" where US President Bartlett gives his young assistant Charlie a silver turkey knife with the initials P.R. which, as it turns out, stands for Paul Revere.
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Jenc, those images are excellent. Would those be calf brains, like cervelle?
Sorry man offal should be consumed in mass quantities.Perhaps, but wouldn't a 22oz rib-eye would go down more easily than a 22oz kidney? Love those tacos.
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This is very simple but maybe roasted bone marrow on toast with sea salt and black pepper
Love it, great example. Made it a few weeks ago with roasted veggies:
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I'll eat just about anything once.
I generally enjoy the unusual textures and flavors of the various organ meats and neglected bits from our food animals. Many of these items, I suspect, are best served in small portions.
Below is what I brought to my Darts League Year-end Potluck on the weekend: lamb tongue and sweetbreads on a toothpick with a half grape tomato and home-made mint sauce. It didn't go over very well, although I thought it was rather awesome.
Any good examples out there?
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salami & arugula
Cooked? I just sauteed arugula then added cooked bacon and cheese. The Gruyere or the bacon could have been left out and still have been delicious.
I have some pepperoni...
Just asking, since part of the OP's premise was that heat was available.
Eating uncooked food is easy. The OP came about from steaming and poaching seafood without salt or veg or dairy, etc. The variables are "doneness" and concentration.
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My guess is that petstore animals aren't very good eating. They haven't really been bred or raised for that. But that's just a guess. I'd be up for a blind comparative tasting.
You first.
But we did sort of brush this topic at The Daily Gullet a few years ago: Um, puppies,,,
I don't think I'll ever forget that great story.
What's the difference between produce and pet? Geography? Need?
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Or a McDonald's McChicken sandwich placed inside a Double Cheeseburger.
Now that's an obscene sandwich.
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You'd have to buy all the fish in the store to feed one person a tiny serving.
My Petcetera stocks a carp-like fish that appears to be a good 3/4 lbs.
And they've got rabbits.
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An old friend from high school recently shared with me her travel piece about eating in Peru. I never heard of cuy -- aka Guinea pig -- or how popular it is in South America. Since I'm not likely to fly to Lima any time soon, I began to wonder how I could experience such a delicacy. Turns out, there are people raising "meat cavies" in Montreal and New York City, to name just two.
As I was browsing critters with the kids at Petcetera -- the cleverly named Canadian retail chain for pets and pet supplies -- I began to think of the possibilities . . .
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White Basmati rice, and fresh peas.
I could live solely on that..
That's a winner combo.
Reminds me of a story from adventure writer Jon Krakauer. He was in Borneo, I think, where the local folks rely a tree where you pound the woody fibers and ground it up to get the mushy carbs, and nobody enjoys eating it. He fed them Basmati rice, and they cried.
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Here is what I am having tonight--a big bowl of freshly shelled peas with a lump of butter. I eat them with a spoon so I don't miss a morsel.
That sounds exquisite, my peas are a long ways off. The sign near my airport says "Halfway to the North Pole" which pretty much sums it up for the Growing Zone in which I live.
Cooking Without Seasoning or a Pantry, I was thinking, is about relying on unadulterated pure flavors. No finishing with salt, sugar, acid, etc.
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I've found another way NOT to tenderize an inexpensive steak -- put it through a pasta roller. What a mess! The rollers are too smooth to get a good grip on the meat, but once it grabs, the innards fill up with meat juices and you need to disassemble the machine to get the steak out.
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Forget the lobster. Oysters and lemon juice. No need for a heat source and the oysters come with their own built in salt broth.
True, fresh oysters and lemon juice is killer. Poaching them in lobster broth is a new twist for me. I'm amazed when a couple of ingredients get deliciously gestalt. Aside from living in the ocean, and ending with -ster, the two don't really have much in common.
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fresh Oysters and eggs
Oysters are what got me thinking about this challenge in the first place. Oysters + lobster, actually.
Steam a small lobster in minimal water, remove meat and strain the steaming broth. Add a few fresh oyster and their juice to the broth and warm through with a bain-marie. Slightly sweet and salty with a pure and rich marine flavor.
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Three ingredient dinner tonight: sopa de ajo
garlic, olive oil, water, bread.
add a poached egg and you're in business.
Pix in the dinner thread later.
yes I know it's 3 ingredients -- rules are made to be broken.
That's the spirit. Three's a good number.
Seal Flipper Pie and Other Gems
in Eastern Canada: Cooking & Baking
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My lovely wife brought back some unusual foodstuffs from her recent trip to St. John's, Newfoundland. I have great affinity for this place, it's people and the way they do just about everything. It's rocky, foggy, and cold with an amazing array of culinary flora and fauna, in addition to the outrageous seafood.
First up, the notorious seal flipper pie. I was expecting something strong and stinky, and frig-bye, was I ever wrong. The one I had, recently assembled at Bidgood's Country Cupboard in Goulds, was a rich and delicate meat pie that would fit right in at a swanky Anglophile Gastropub.