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Peter the eater

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Everything posted by Peter the eater

  1. Doddie, memory and food go hand in hand.
  2. Christian, can you post an image of your peppers? My backyard greenhouse is suddenly teeming with various banana-like peppers, some hot, some mild. I put them up in vinegar or oil and I always run out in by May. Not this time. Here's some from last year, from left to right, Hungarian Yellows in olive oil, Orange Bananas in vinegar, pickled chicken eggs with chives.
  3. This weekend's seafood specials at my Fisherman's Market show $4.49 CAD for canners and $7.99CAD/lb for 2-3 lb. with 2-claws. Last week it was a buck higher.
  4. I love Sideways. "Are you chewing gum" is a classic line which I try to use as often as possible. Haven't seen Spanglish but I think I should. Evidently, Keller's cameo in Ratatouille is done by Guy Savoy in the French language release, and by Ferran Adrià in the Spanish one.
  5. Nice looking veggies. I always stop in at Hennigar's. I have heard the pasta primavera theory, who knows, someone here probably. In case anyone missed it, there's some good discussion upthread regarding the word hodge podge.
  6. I was planning on making Julia's tripe recipe from an old black and white episode of The French Chef. I got to the butcher shop, asked for tripe, and he produced a giant clear plastic bag containing "unwashed stomach parts from a cow". Mine for five bucks. I bought a fresh duck instead. I'm thinking of doing the Designer Duck from The Way to Cook on page 178.
  7. Years ago I had an outdoor fireside meal in Albuquerque with some Navajo guys who did all the cooking and fixing. We ate rattlesnake on a stick, with green chilies, pine nuts and other stuff. If that's traditional New Mexico Cooking then I'm a fan.
  8. Domestic Goddess, in your opinion does this dish benefit from being so fresh with all that wiggling on the plate, or is that a restaurant gimmick?
  9. I made a batch of hollow pickles two years ago, by accident. They were fully delicious and the cuke vendor suggested they were harvested a few days too late. Whatever. Slicing them first would give you a heads up.
  10. If I'm trying something new, I like recipes that are formulas. Proportions, sequence, heat, etc. But if it's also a classic dish from a long time ago, far far away, I like the all the weird details.
  11. I have a dedicated olive plate for serving olives as appetizers. It's round and flat with a curly-cue ridge that spirals from the center outwards - like a nautilus shell. It can accommodate many different sizes of olives which is good since I often buy the eight olive mixture. I'll try to post a picture when or if I get home.
  12. Thanks for the input you all. Are these little grapes readily available in California? What do cooks/chefs do with them?
  13. Thanks Holly, fascinating.
  14. They look like regular grape vines. You know that these are the grapes that currents are made from? "Current" is a contraction of "Raisin of Corinth" (or "Raisins de Corauntz" in Anglo-French). ← The things I don't know could fill a very large container. Are currents the same as currants? I'm familiar with red, black and white currants in preserved jam-like form. Same things?
  15. I love it when I try an ingredient for the first time and all expectations are exceeded. I had some black mini grapes last night for desert -- wow. These things are very small, as in 1 concord equals 100 corinths. The petite dark cluster on my white plate looked like a small mammal's lung engorged with venous blood. Each tiny fruit was silky purple and loaded with concentrated grape flavor. I felt like a Friendly Giant vampire after his first kill. Who grows them? What does a mini vineyard look like?
  16. I've come across another example of extreme seafood that tests my comfort zone. served up in a restaurant in Busan, South Korea.Has anyone encountered a dish like this?
  17. What's a funnel cake? I'm not going to look it up because I believe I'll get a better answer right here. ← A country fair classic. Essentially it is a fried dough. Batter poured through a funnel like device (or a funnel) and drizzled into a deep fat fryer. Round and round and round - the circles overlap. To soak up the grease, some powdered sugar on top. ← Oooo . . . like a 3D beaver tail? Or elephant ear, I think may be similar?
  18. What's a funnel cake? I'm not going to look it up because I believe I'll get a better answer right here.
  19. Food is not my job, which I think helps with the focus, but I'll weigh in. Sometimes, I ask my lovely wife Sandra to hit me with a bold-faced word from the Food Lover's Companion and I respond with the definition. Lots of fun, like Balderdash.
  20. Can you fast for a while? Do the bread and water thing for a few days, don't cook or serve anybody. Avoid all culinary media, log off eGullet, go camping by yourself, hit the reset button. That's what I'd do.
  21. Let me add a testimonial. These are both fine mugs -- handsome, practical and of good capacity.
  22. August 15th is a Saturday, count me in! Thanks jgm for digging up this thread. I've recently watched Volumes 1 and 2 of The French Chef on DVD. Now, what to make . . . .
  23. My grocery stores are very liberal with the pork label adjective "seasoned". I get a different answer from each butcher I ask. When I do they say things like cured, soaked, preserved, or treated. The shrink-wrapped trays don't include the comprehensive list of ingredients.
  24. How are they cut? I've made battered leek rings at home and found that 1" tall cylinders works well. If they're cut too short they come apart and you get a zillion little leek rings.
  25. Bread dough, and rye gluten specifically, contains amino acids and sugars in the form of protein and starch. Add some heat and you get the Maillard reaction. When your bread is done and you toast a slice, it's Maillard again. Grilled meat or toasted bread, it's pretty much the same tasty process.
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