Peter the eater

In Canada it is illegal for fishermen to land a berried lobster. These females with eggs attached get a v-shaped notch in a tail fin before returning to the ocean. This practice identifies the lobster as a breeder and will protect it next time it's caught wether there's eggs or not.

I thought it was a fancy-ass spurtle.

To paraphrase J. K. Rowling, "Blimey Harry, that's one big bird". Sorry to hear you missed the tasting and consumption. The drumsticks must be inedible. The drumettes must be another story.

That's as impressive as it is creepy. I think I'm on the same page -- give me a whole critter with all the bits intact. I love the kitchen tasks of dispatching, plucking, skinning, filleting, shelling, etc. Shrink-wrapped styrene trays have their place but they're just not as much fun.

That's a whole new topic. Peace, love and potatoes!

I missed that one -- did it work? Thirty years ago my father poached a salmon in the dishwasher. Didn't go so well.

Snadra, I love that idea. I also lack the courage to float it with my in-law hosts this xmas.So how much does the roast weigh? Spatchcockable? How about a brine & bard?

Despite the groovy handlebars and overall shininess, I'll pass on this $400 Gas-Powered Drink Blender.

Check out the 2010 topic. What are we all hoping for this holiday season?

We've had quite a few pheasant this fall. The last one was probably the best because it was never frozen and I took the time to brine it overnight. The breast meat was plump, juicy, dark and tasty. Roasting low and slow like a small chicken works for me. The legs are always a bit chewy unless you go the confit route. I love these birds with cranberry, rosemary and gin flavours. Not very detailed, sorry Mjx. There's something about cooking wild game -- maybe proven recipes are too civilized?

I ponder this question every time I roast a chunk of meat, which I have learned to do in a separate pan. I want my root veg firm, moist and colourful with a roasty flavour. Oil, salt and pepper helps. Low and slow is good. I usually start uncovered and finish covered.

I hadn't considered that benefit, thanks David. The tin alloy lining I have is less sticky when it's been well cleaned.

I found my set of copper cookware in a similar way. Thirteen pieces from Ruffoni all unused wedding gifts at a fraction of the retail. The tin alloy lining is a bit soft so I would go with stainless steel on the inside. They're a bit heavy but they perform so very well, and they're easy on the eyes.

I don't eat brains anymore but you must keep the jowls and the ears. Fresh double-thick chops are my favouritepart of a farm fresh pig, along with the belly.

Hmmm. A Midwestern city?

Happy Diwali to you Percyn, your foodblog is breathtaking. That great view with the ring-shaped stone (post#67) is a bench with herbs? Something else?

That is exactly my understanding. And the surface bacteria goes throughout if the meat is ground up. My fish guy/ichthyology PhD says almost every adult fish in the Atlantic Ocean has some amount of parasites. Fortunately, most are harmless to humans and easily removed with light and tweezers.

Easy . . . it's a roasted bird breast, or a baked tuber, or possibly a strange fish.

Another question from cold North America: Is that glass full of the juice that simply gets squeezed out of the cane?

This is fascinating. Can you elaborate on the "Bombay fresh duck"? How does it taste, and how is it prepared typically? I'm wondering the same thing. In Eastern Canada we have "Digby Chicken" which is actually smoked herring. Do tell . . .

I don't believe in one Great Salad. There are at least ten.

Another admirer of that handsome loaf. It looks like the perfect amount of chewy white and a deep golden Maillard-y crust . . . mmmm.

I very much like Peter's Rabbitry, thanks. I had zero rabbit growing up and now regard it as healthy, delicious and environmentally sound protein. Their website products are impressive -- what would one do with a pound of frozen rabbit ears?

SkoopKW, that's really very impressive. I put out two 75L bags of trash a month and often remind my neighbors now how easy it is (without being a knob, I think). I'm considering a low-tech old-school root cellar in the yard where I'm pretty sure I can maintain 5-10C year round. As Dave the Cook pointed out, refrigeration can be costly. Are there things like this in the desert?

Tonight, I would say . . . Samuel de Champlain, Josephine Baker and Fergus Henderson. All foodies in their own way.