Peter the eater
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Posts posted by Peter the eater
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What's on the menu you ask?
Here's my first draft -- the theme is "protein orgy".
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So what's on your menu for New Year's Eve? What are you cooking, or what are you making to take to a potluck?
I spent the better part of yesterday driving and walking around with the kids getting stuff for a New Year's Eve at my place. We'll get a few droppers-by early, all on their way to late night parties. After 7pm, it's just the family eating well in flannel pajamas and going to bed early with content smiles.
I haven't figured out what to do yet, but my ingredients on hand include: a fresh pheasant, a rabbit, live lobster, duck breasts, and a lamb rack. Lots of nice veggies and other tasty thing also in the fridge. Should be fun.
Alright, now I know what I'm doing. For Christmas I got wee little plates and bowls in all shapes -- perfect for a tasting menu. Lots of ingredients in small quantities. One of them has three compartments, so I'm going land-air-sea with crusty lamb-roast pheasant-lobster gnocchi. The rabbit is taking the form of a cawl, jury's out on the duck. Lots of pictures.
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So what's on your menu for New Year's Eve? What are you cooking, or what are you making to take to a potluck?
I spent the better part of yesterday driving and walking around with the kids getting stuff for a New Year's Eve at my place. We'll get a few droppers-by early, all on their way to late night parties. After 7pm, it's just the family eating well in flannel pajamas and going to bed early with content smiles.
I haven't figured out what to do yet, but my ingredients on hand include: a fresh pheasant, a rabbit, live lobster, duck breasts, and a lamb rack. Lots of nice veggies and other tasty thing also in the fridge. Should be fun.
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Jeff, my favourite new taste in 2009 was Saint Agur Blue, hands down.
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It's an important question. I don't think about cooking fuel unless I'm on a long camping trip, and then the question is how much is left, not how much does it cost.
Blether, the formula should also include cost of refrigeration.
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It's almost that time of year again. New year, new knowledge, new ideas, new ingredients . . .
The eGullet Society has a solid tradition of sharing culinary resolutions for the upcoming year.
I ask you to fill in the following blanks (which I have swiped from 2 (now 3) years ago with permission from Pontormo) . . .
In 2010,
I will eat_________________
I will make_______________
I will find________________
I will learn_______________
I will teach_______________
I will read________________
As always, please feel free to ignore or add blanks.
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Bought a large cryopack of beef today, 3 kg of prime rib for 20 dollars. Doesn't look like a regular boneless rib, but it looks good, think I'll dry-age it in the fridge for a few days.
The label says "federally inspected ungraded beef". Maybe it's from dairy cattle? I'll get back to you-all.
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Excellent topic.
When I declare a deadline to be a more of a mushy lifeless-line, it's time for soup. Grab a frozen fryer from the freezer and let that bad bird slowly simmer while I scrounge for aromatic veggie bits. If I find a heel of sherry or port you can add another hour. I'm comfortable calling this slow food.
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I like weird kitchen antiques, functional or otherwise. Big old jars, iron pans, copper bits, etc.
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Watching foodie shows, reading the mags, and participating in eG forums has made me seek out things I wouldn't have considered ten years ago. I freely admit that before joining this Society, I thought a mole was a furry little critter, or an Avogadro's Constant of particles.
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I wonder, what the are reasons for putting something on the list? Cost? Rarity? Notoriety? Bragging rights? All of the above?
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I watched the finale last night and wasn't at all surprised who won. This season was the most enjoyable so far -- I like seeing more of the creative cooking and less of the Survivor reality show stuff. I don't imagine any of these contestants are losers, even the ones sent home early. There's so much competition out there that it must be worth something to say "Top Chef Contestant" on the cv.
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Arctic surf clams are available through Clearwater. They come from 200 - 300 km off the coast in deep cold water. These ones were later cooked but I think the best way to enjoy the mild-tasting bright pink clam foot is in raw, hokkigai sushi style.
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Sjemac, nice mollusks. How long did it take to collect that bunch -- I assume you had at least two helpers? I find digging razors very challenging. Did you snorkel off a boat?
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A brilliant pair of snipe, thanks sjemac. So many lovely little birds, so little time.
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I've got a small bottle of liquid smoke which I add to soups and things -- you could try that. Marmite also adds depth, it's mostly glutamate.
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Chicken, and eggs - or should that be Eggs, and chicken?
Funny, and profound.
When we think of eggs for breakfast they're accompanied by bacon, sausage, ham, maybe a beef steak, but NEVER chicken. Why's that so in the diner world?
Were you talking about breakfast? Or was I influenced by the words Special K?
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What a question.
Don't most Society members spill some if not all of those beans when they join?
I'm with Wholemeal Crank in that cooking is both creative and necessary. Actually, I like all the answers so far -- cooking with an eye for geography, history, adventure, ecology, etc. Even Uzbeki/Uraguayan fusion sounds unimaginably delicious.
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Salted herbs are a great way to get rustic all winter long, but now I see you're talking bar service, so maybe that won't help. Or will it?
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Pizza on the gas grill. In fact, any home made pizza will usually be as good or better than the sum of their parts.
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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
One down, three to go.
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nbaines, that's a nice sandwich. Collier's Cheddar, given the name and package, could be a big hit here in Nova Scotia with all the old coal mines and communities. What does Powerful Welsh taste like? There's been a resurgence of traditional cheddar here in Atlantic Canada, the standout is Prince Edward Island's Avonlea Clothbound Cheddar.
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I did an image search for taralli col pepe and it looks like a good place for scungilli.
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The beauty of a sandwich is in the spontaneity and adaptability. It doesn't need to be over-sized to be good or obscene. It's lunch, there's not much time, throw some stuff together between slabs of bread.
This one had merit, I'll do it differently next time. A split baguette, rare grilled flank steak with honey comb and dried horseradish shavings on one side. Scallions, mayo and brie on the other. Rich and chewy.
New Year's Eve: What are You Eating or Serving?
in Cooking
Posted
Our tasting menu went well on NY's Eve. I really enjoy messing around with lots of ingredients, techniques and tiny plates.
Baby greens pomegranate salad, lobster tail marjoram gnocchi, braised rabbit saddle, rare beefeater steak with artichoke & foie, and grapefruit blueberry granita. No pics of the pheasant, cheese, pink champagne or Propeller Porter Ale.