Peter the eater
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Posts posted by Peter the eater
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Thank you, Claudia Greco!
That's one strange dude. Now I've got to check my pants to see if they're 11-wale corduroy.
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May I be Lady K, please?
Yes! Even though it sounds like a high-end breakfast cereal. Funny story, thanks, I wonder if somebody will elaborate further. . .
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I'd like a summer job wandering around the Himalayas looking for pink rock salt.
Tri2Cook, I like "pastry mullet" -- did you invent this expression?
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A candied rhubarb tepee. Who knew?
My version looked like this:
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I've made candied rhubarb from a recipe in Charlie Trotter's Vegetables. Without getting up and actually finding the book, I recall it involves slicing long strips with a peeler then simmering them in simple syrup followed by an oven drying process. You wind up with these beautiful translucent sticks of red and pink. CT stands them up and makes a tepee with them, highly photogenic. My rhubarb is a small nub in the dirt just waiting to bolt up, and when it does, I'm making some more candied rhubarb.
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What a feast -- all Seven of the Deadly Sins are somehow in play. Thanks for the coverage, johnnyd.
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For me, it was at Charlie Trotter's, when our captain asked, "How are we feeling?"
That's a fair question when a guest is first seated, and eager to discuss choices.
After a three-hour fifteen-course meal it's different. The one and only night I ate there it was a parade of bizarre -- to me, at that time -- and I enjoyed every bit.
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thinnish Idaho steak fries
abooja, can you describe these a little further? I want to achieve french fry nirvana and it seems God is in the details.
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If the soup was as warm as the wine, if the wine was as old as the turkey, if the turkey had breasts like the maid, it would have been a fine dinner
If I ever order soup, wine, and turkey breasts, and they're below par, I'll try to remember this excellent line.
<edited to remove lame sentence structure>
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It's a good thing they did find this , it's a slow way to go...
Ethyl carbamate
Studies with rats, mice, and hamsters has shown that urethane will cause cancer when it is administered orally, injected, or applied to the skin, but no adequate studies of urethane-caused cancer in humans has been reported (IARC,1974). The International Agency for Research on Cancer has stated that urethane can be “reasonably anticipated to be a human carcinogen based on sufficient evidence of carcinogenicity in experimental animals.” (NTP 2005). This evaluation has led to the following US regulatory actions:Is this problem a function of the drink itself, or because the makers are producing large quantities of inexpensive product? There are plenty of $50+ fortified wines out there -- are they equally susceptible?
Or do you simply get what you pay for?
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But it's got me thinking about something stuck in my mind, a nagging quote from a chef/fisherman/some-other-kind-of-expert saying the flesh isn't as good from fish that are fat with roe. Has anybody else heard of this? The theory is that the flesh is leaner or less succulent because the fish's metabolism is geared towards egg production.Twenty-five years?
I've heard that said for salmon that's swimming upstream to spawn. Those creatures can hardly be called "fat from roe" as they near the end -- they undergo a dramatic transformation. The bears don't seem to mind.
I've purchased flatfish with and without eggs and can't them apart taste-wise.
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Do you have a go-to recipe? Any other thoughts for pasta/noodle dishes that incorporate our springtime harvests?
It's still a few weeks away but I'm looking forward to fresh pasta, steamed fiddleheads, blend cream (10% mf) and cracked black pepper/sea salt.
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Has anyone found a good Obama Burger? I saw one at Dulles that looked promising.
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So that's what hooch really means.
I like fortified wines for a lot of reasons -- taste, tradition, value, etc. I've never had one from a can and I don't recognize the ones in the Examiner article except for Bright's Dry Sherry. There was a recall a few years ago.
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Plus, nobody else in my family would go near it so I'd get to eat it all.
My family was somewhat disturbed by the big tongue in a pot. Cubing the meat lessens the impact but I quite like the remarkable cross section of sliced tongue -- it's a unique part of the animal.
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Today I cooked my first tongue. It was purchased fresh a few weeks ago and cryovac-ed by me. I love seeing the "freeze or consume within 48 hours" sticker indicating half price. It's half a beef tongue -- 784 grams for $4.31. Considering the unpopularity of tongue around here, $11/kg is rather pricey. I believe the pork and lamb tongues are a bit cheaper.
I simmered the tongue for an hour and a half with celery, onion, garlic and bay leaves. The broth is delicious -- I was expecting more scum.
I peeled it after cooling then diced the meat. There's some strange anatomy inside a beef tongue but I managed to get around 60%. I'll likely make a soup with barley tomorrow.
There's an issue with simmering a half tongue -- the cut side was down for the first hour and cooked differently since it was in contact with the bottom of the pot. It looked a bit gray and well-done compared to the insides.
I like the lean beefy flavor and the fine texture. Tongue would be a good candidate for a sous vide approach.
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1 satisfied smile
That obscene sandwich actually appears to be smiling.
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I agree, if they stink or remain ajar I wouldn't eat them.
Are you making Oysters Diana?
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They were $24.99 a pound...Whew!
A hundred grams cost $5.50? Ouch, that's more than Roquefort.
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Today, my friend came down to the lab looking a little more excited than usual. A friend had spotted a fresh roadkill deer on the way to work! We agreed that if she saw the deer on the way home we would rush over to the scene and salvage what we could (of course, documenting everything for educational purposes). A quick scan of Ontario hunting boards revealed the unlikeliness of this situation: apparently, the Ontario Provincial Police actually keep a phone list of people they can call to salvage deer and moose that get reported! Sure enough, it was gone on the way home...
What does the OPP or their operatives do in this case? Can you describe a deer salvage? Death by SUV is different from a shooting.
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I have zero experience with black garlic but I'm pretty sure I'm going to enjoy it when I find some. It seems to be a red-hot commodity these days which I'm sure the Korean cooks out there find amusing and pleasing.
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Thanks MexChef, I think I would enjoy one of those.
It would be an expensive sandwich to make given I have neither the beef nor the Egg.
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I think this one qualifies:
Sliced rare flank steak, sweet and sour onion sauce with scotch bonnet peppers, topped with asparagus and cracked black pepper, served open-face on toasted Wonder bread . . .
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Ramp pesto sounds like a very good idea. When the veggies become the garnish or the herbs become the base, good things happen.
DIY Chai
in Coffee & Tea
Posted
Great topic -- I've often wondered what defines a real Chai tea, and when it becomes something else.
I love making a mug of something new using hot water or dairy, plus spices. Recently, it's been microwaved 2% milk plus cinnamon, nutmeg and cardamom from the microplane, frapped with the Braun stick blender. Yum.