Peter the eater
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Posts posted by Peter the eater
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I got wasabi peas in my xmas stocking last year -- love 'em. They're like decongestant lozenges that taste really good. I can imagine the sriracha variety are just as satisfying.
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Lindacakes, I think "Swimming and Communing with the Bivalves" could be major attraction at the New England Aquarium.
Chris, buttery is a choice adjective.
IowaDee, I was saddened to learn our lone local abalone guy went out of business months ago. It's still on my to-taste list.
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Janet, that's a fascinating account. My Anglo-Naval grandparents always had the Rose's Cordial bottle handy, as do their kids, but that tradition seems to have faded with my parents, aunts, and uncles. My generation, or maybe it's just me, puts a splash of Rose's Lime Cordial into a G&T made with Beefeater and ice.
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This pack of 100 grams was almost ten bucks, which I think is around $500 bucks per pound. Ouch.
Oops, that would be $50 bucks per pound.
Nice Ruben, scubadoo97.
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More sandwich obscenity!
These little sandwiches are fairly obscene, and definitely went over very well with the guests. I suppose you could call them miniature burgers . . . of decadence.
- Fresh ground venison patties made with raw egg and bread crumbs got grilled outside.
- Garlic, leeks and shallots got caramelized in butter on the stove.
- A hunk of duck foie gras was seared -- this foie comes to Halifax in a reefer truck from Charlesbourg, north of Quebec City.
- Small circles of white bread were toasted and smeared with pure Nova Scotian maple butter.
- Everything was assembled with sea salt, crushed pink peppercorns and fresh basil.
I would like to add that this was my first experience cooking with foie gras, and it really is an amazing substance. Too bad it's so damned expensive. This pack of 100 grams was almost ten bucks, which I think is around $500 bucks per pound. Ouch.
- Fresh ground venison patties made with raw egg and bread crumbs got grilled outside.
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Today’s food abundance has smothered self-restraint.
Steven, that's the message I got from the first Don't Shop Klatsch. I'm just lurking this time round, but enjoying the commentary immensely. Grocery shopping is therapeutic -- it's easy hunting and gathering. I wonder how many calories are stored in the fridges, freezers and pantries of the G-20.
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I hope that you had beer with your poutine. Someone should have mentioned that it's essential. I recommend Cheval Blanc.
Ah - that would have helped! Sadly, our server didn't mention it. Still, I'm just not a fan of that gravy.
So, note to self for future reference: try poutine again, with different gravy, and have a Cheval Blanc!
In my life, it's always been Laurentide with the poutine.
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I enjoy poutine from time to time, but it's no more "The Canadian Dish" than Quebec City is my National Capital.
My understanding is that this gravy-and-ketchup-on-curds-and-fries phenomenon started as "disco frites" somewhere in Montreal in the 1970's. I like the poutine at St-Hubert's BBQ, it's definitely not an everyday treat.
Speaking of National Capitals, George W. Bush once referred to the Prime Minister of Canada Jean Chrétien as Jean Poutine.
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I have an international teaware question for you all.
Years ago in grad school I had a friend from Brazil who made amazing tea in a hollowed-out gourd. Dry leaves and things went into the vessel, hot water poured on top, and the mug was passed around until all the tea was gone. I vaguely recall the tea being called "shee-ma-hown" or something similar.
Does this sound familiar to anyone?
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We didn't keep the "below the knees" part. On a deer, it's a lot of tendons for a tablespoon's worth of meat. I'm thinking that an animal that is as active as a deer (they just "bounce" and they prance, the below-the-kneed part is a lot of muscle and very little meat.
They are rather bouncy -- not like cows at all.
I shouldn't use words like knee and shins as it's not the same on us humans. I say this while looking at my "meat map" reference book. I think you should make venison trotters!
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Susan, that's not at all a stupid question. Rear legs are bigger, more powerful and meatier. From the knees down though, it's almost the same, in my experience.
I don't differentiate front and back pork hocks, or the shanks of lamb and goat. All four "shins" perform the same task so I don't think there would be much difference regarding preparation or taste.
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I made a really stunning muffaleta but can't seem to find any photos of it. The guts were about 4" thick. I thought I took pictures.... hmph.
I've recently gone from "what's a muffaleta" to "now that's an obscene sandwich".
Thank you, thank you, for your direction.
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Spanish Mackerel was $4.99/lb in Portland Maine, so I bought one and roasted it
That fish looks great roasted -- it's from the Gulf of Maine? I don't think they make up north to my place.
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Think of kippers as the bacon of the sea.
Bob, I'm going to use that line. I love smoked seafood and there's lots of it where I live, thank goodness. Some of it's very potent, hot-smoked mackerel comes to mind. I like to make a paste and use it like a condiment, like this:
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I had a dream where I was selling $10 gourmet franks on the street, and the sign on my cart read "The Dogfather".
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Small cuttlefish are 25 cents apiece this week at The Frootique, so it's hello mollusks and goodbye Klatsch. Now all I have to do is figure out what to do with them. They appear to be de-beaked and entrail-free which means, at least, I won't have an ink accident. Maybe some butter and fresh pasta?
The cuttlefish have been consumed!
Not very exciting, really, but not a disappointment. I'll have to find some of those famous Mediterranean recipes, or at least go to an appropriate restaurant. I cut them up and cooked them with bay scallops in butter and garlic, then we ate them as appetizers on a small mound of baby spinach.
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Pedantic note: barnacles aren't molluscs either. They're crustaceans, rather surprisingly.
How did barnacles get on that list? Thanks Dan Ryan.
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Small cuttlefish are 25 cents apiece this week at The Frootique, so it's hello mollusks and goodbye Klatsch. Now all I have to do is figure out what to do with them. They appear to be de-beaked and entrail-free which means, at least, I won't have an ink accident. Maybe some butter and fresh pasta?
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I started roasting my own a couple years ago with guidance from this very forum. I buy 2lb bags of fair-trade green arabica beans and roast them in my $10 hot air popcorn machine. Mixing different beans is great fun -- make your own Christmas blend.
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I'm new to Roobios and I'm loving to concept, history and geography. It's a special taste that reminds me of many things, I think, that aren't in the brew.
I've got the buzzer set for an hour before dawn, at which time I'll make the Roo and watch the Leonids meteor shower.
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Congrats. Anything near the spine is good. Belly and shoulders are totally versatile. I'm trying to like head and hocks more each year -- please share your discoveries!
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Who is sick of the going back and forth debate regarding the name of our new cuisine?
Besides Molecular Gastronomy and Progressive Cuisine, what else has your food been called?
Musicians get this kind of question all the time -- maybe the answer is to not get too worked up over a label. Just call yourself an innovator and get back to that impressive lab. Let the critics worry about labels.
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My favorite white trash-y potato casserole has Corn Flakes and Special K on top mixed with cheese and butter to make a yummy, gooey and crunchy topping.
Emily, you are SO inviting a tornado.
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Roasting a chicken, eh?
I've got one in the oven right now. We raised a couple dozen "meat kings" at the in-laws' farm this past summer so there's still a good number in the freezer. This variety of bird plumps up fast meaning I had to process them before the end of August. My M.O. is as follows: invert, decapitate, bleed, plunge in hot water, de-feather, eviscerate, chill and bag. Eat within a few days or freeze for later.
I find roasting a chicken to be therapeutic and really hard to screw up -- unlike expensive cuts of beef. There are zillions of recipes out there for which I'm grateful when I'm in need of inspiration. This merged topic could be a text book. There are no absolutes in poultry cookery as far as I'm concerned.
My current thinking:
- fresh is best
- defrost a whole bird in the fridge, not the microwave
- pat dry
- don't stuff
- start hot, finish low
Personally, I like to cut off the wing tips and remove the back for a flat even-cooking bird. These raw poultry bits are awesome in the stock pot. Tonight's chicken is probably seven or eight pounds so the breasts and legs cook fairly evenly in an unbutterflied/unfrogged bird. This chicken got the treatment above, with lemon and ginger in the cavity, and the skin got olive oil, dried herbs and salt.
- fresh is best
Montreal v. NY bagels in the New York Times
in Eastern Canada: Cooking & Baking
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I hope this rivalry never ends. Good bagels are a divine gift from someplace.