Peter the eater
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Posts posted by Peter the eater
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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.
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Anyone else are welcome to chime in.
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.
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ratatouille is an awesome film. gets my vote.
waiting is goodish though the follow is the typical follow up and has crushed my opinion of the first one.
sideways is a wine film but got to love it, its quality stuff.
i cant believe no ones mentioned spanglish food done by Thomas Keller (same with ratatouille) really good film. well i enjoyed it anyway.
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.
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Speaking of Hodge Podge...
I was in the Annapolis Valley the other day, and stopped in at Hennigar's Farmstand in Wolfville. They had all sorts of new vegetables in, and a recipe posted for making Hodge Podge, so I thought I'd give it a try.
Basically, the recipe is meant to use a variety of vegetables fresh from the garden. It makes sense in Nova Scotia, where you can't always count on having a huge bounty out of your garden all at once, to try to make use of small amounts of different vegetables. It's hardly a recipe at all - just a pot f boiling water, to which you add potatoes, then carrots, then beans, then peas, in declining cooking order. When the peas are right and ready, drain the lot,and add generous amounts of cream, butter, salt and pepper. How can you go wrong?
I've heard some tales that suggest this dish is part of the origin of pasta primavera, although Wikipedia suggests differently. Does anyone else recall hearing about this?
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.
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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.
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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.
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Peter, I have. But I waited until the tentacles stopped moving. It was plain raw squid tasting, with a hint of sweetness. I wish they had soysauce and wasabi in the restaurant. I thought it was a better pair to the fresh tentacles rather than the staple red pepper paste.
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?
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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.
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Often I will see instructions in a recipe and wonder if I really have to do things the way it says.
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.
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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.
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Thanks for the input you all.
Are these little grapes readily available in California?
What do cooks/chefs do with them?
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Thanks Holly, fascinating.
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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?
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?
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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?
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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?
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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?
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Funnel cakes make me a very happy girl.
What's a funnel cake?
I'm not going to look it up because I believe I'll get a better answer right here.
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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.
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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.
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Let me add a testimonial. These are both fine mugs -- handsome, practical and of good capacity.
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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 . . . .
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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.
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A hot dog place in Columbus OH, Dirty Franks Hot Dog Palace, is deep fat frying battered leeks.
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.
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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.
Pickling banana peppers
in Cooking
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Doddie, memory and food go hand in hand.