Peter the eater
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Posts posted by Peter the eater
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For breakfast?
That's hardcore. I'd just call in sick and stay in my pajamas all day if I did that. I've never had one of those fancy green European oysters but when I do, it'll be raw. When oysters are plentiful and inexpensive, I can only handle so many raw. Next time I'd like to try and smoke a few.
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johnnyd, these oysters are usually a buck or more each. It was a promotion and I was happy to pounce. I think the price of food actually affects flavor -- if it's super pricey, one savors ever so slowly. On the other hand, if it's a steal, you get that nice feeling of being in the right place at the right time -- but somehow the stuff is less precious.
jsmeeker, I had Gulf oysters in Florida a few weeks ago and they were excellent. I'm not sure I could tell them apart from cold water Atlantic oysters.
I still think live is the best way to enjoy an oyster, but it's a lot of fun to tinker.
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Five months later . . .
Choice oysters were a mere three dollars for a dozen, a very low price and too hard to resist. So I baked a bunch.
1. Parmesan, s&p and Tabasco:
2. Pesto and Tabasco:
3. Lemon juice and herbs:
4. Teriyaki and cayenne pepper:
All were good, but no. 4 was the surprise winner with a nice balance of oyster flavour, umami, salt, sweet, and heat.
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The other day I experimented on a small sack of fingerling potatoes that I found for half price. With two cuts you can make four slender chips out of one potato. I quartered them lengthwise, soaked and dried them, tossed them in olive oil, then roasted them skin-side down on a sheet for 25 minutes at 390F:
They were quite good, but not great. The smallest ones hardened through and were more like crisp potato chips. The fatter ones were creamy inside.
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Here's how it looked on a plate with asparagus and calrose rice:
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We had "bone hole" last night, and I must say, it was the perfect slow-cooker meal for a cold Friday night.
The meat was dusted with seasoned flour, pan-browned in olive oil, then placed in the electric crock pot. The aromatics were soften a bit in the same pan, combined with chicken stock, then added to the crock. I defrosted stock from the freezer and just before dumping it in, I realized it was seafood stock -- oops. It amazes me how odorless frozen stock can be, I very briefly considered using it.
Instead of peeling and seeding tomatoes, I pureed three small romas in the blender. I didn't use wine, but I did make some awesome gremolata with the flat parsley, lemon zest, fresh garlic, cracked pepper and crunchy sea salt.
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My bags are packed, I'm ready to go........
This is going to be a long one. First, I have to change planes in Bangkok, and with about 16 hours between flights, there'll be some eating to do.
You go, Peter Green!
It's good to have Peter, Paul & Mary on the iPod -- if you forget where you've been, you won't know where you're going.
eta: Murray Head not so much
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I wonder what the value is of all the food being stored unnecessarily in Americans' homes.
Now there's a compelling question.
And what could it do if magically sent to the places that need it most?
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Rarely, but recently my pinky had a close encounter with a Microplane grater (no alcohol involved). It wasn't pretty. Three weeks later the band aid is finally off.
LindaK, get well soon.
Microplanes are a special case - I have two in my wood shop (where they were invented) and one in the kitchen (where the technology got transferred to). I have no injuries from the shop, but several minor ones from the kitchen because the tool is used differently on food. Holding a tiny nutmeg between your finger and thumb and dragging it across the blades is just not how it was meant to be.
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That's good to know, but these are all dried foods, and some are powdered. Some are freeze-dried survival foods, and some are vacuum-packed with oxygen absorbers. I have to think that they'd last longer than wet foods, low or high acid.
So you've made your way through all 15 cans with success?
Dried foods are a different matter. I've heard of people stranded in remote North America eating 50 year old pemmican and surviving.
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Good question.
I spent almost three intense minutes searching for an online account of canned haricot vert still unopened from Napoleon's Peninsular War of the early 1800's. Nothing.
MayoClinic.com says:
Commercially prepared canned food has a fairly long shelf life, as long as it's stored properly. How long you can safely keep canned food depends on the type of food. According to the Department of Agriculture:* High-acid foods — such as tomatoes, fruit and fruit juice — can be stored for up to 18 months
* Low-acid foods — such as vegetables and meat — can be stored for two to five years
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Christopher, it looks pretty good to me.
I'm surprised how much info is there for somebody who knows zero Norwegian and only a few Norwegians by reputation (without looking anything up: Dahlie, Nordbi, Ullman, Amundsden, Greig, Saarinen?). I'm sure there are some NHL hockey players I'm missing.
"Perfect flat oysters" look unusual to me, I was excited to see a really good Madeira, and the upright fisk on ice was interesting.
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Same goes for me, and people I've observed.
There must be some stats out there -- at 0.05% blood ethanol nobody in my group of cronies is stupid enough to drive a car or mow the lawn, but high-speed knifework or fearless barbecuing for a crowd is another story.
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My primary one was charcuterie. My current one is cheesemaking (there's a lack of it in Georgia and in the south).
Interesting how similar both of those activities really are -- preserving fresh proteins and fats.
I always go to the sausage and cheese guys at a new farmers' market. Usually there's nothing out of the ordinary to sample, but every once in a while you get a taste of artisan magic.
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Mine are daily....
Bring NYC pizza and bagels to small town Ontario, open a breakfast/lunch only cafe with everything homeade and huge portions, start some kind of lunchtime only delivery type gourmet sandwich business, host ( paid) dinners in my home.....
The list goes on and on. Then I remember how in the 6yrs that I've lived here every single restaurant that has opened is now out of business.
That does sound ominous.
A small town or a rural community will often lack good restaurant, but they'll have great church supper every few months where everyone eats out the same day. Homemade and huge portions mighty work better in an urban community.
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I'd be happy with low-rent chickens in my own Palais de Poulets, the chickies scrambling and pecking in the dirt and making me an Egg Empress.
Think of the spin-offs! Your own line of macramé egg cozies in the style of elegant Rococo, showy Baroque or austere Romanesque.
ETA: an accent to macramé
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Many times have I been impressed by the energy and talents of eGullet society members. People report here on all kinds of interesting food-related activities: cooking, traveling, writing, growing, collecting, researching, etc. My hat is off to those who get a venture off the ground, to anyone who's making a good go of it.
I'm not in the industry, but every once in a while I get these "crazy" ideas. They usually come after a long meeting with a misguided client, or as some absurd work deadline approaches. I begin to fantasize about starting my own subsistence farm, or maybe raising exotic rabbits for food and fur, or buying then converting an abandoned coal mine into a mushroom grow-op.
This morning I found myself coveting Bob Izumi's job as the host of a fishing show -- he caught an eleven pound largemouth bass -- in sunny Mexico!
Maybe there are a few more "crazy" ideas out there . . .
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horse, horseradish, sea horse
live oysters, oyster mushrooms, prairie oysters
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Very nice job, David. Thanks for sharing you perspective - many communities don't have a grassroots guy of your caliber. Keep doing what your doing.
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Amy D., thanks for the great suggestions. It makes me think about just how different a Victorian high tea is from the Elizabethan equivalent. What a difference two centuries make.
nakji, I like the sound of a groaning board from Ye Olde Country. I've always wanted to make a pie with four and twenty blackbirds. A bleeding dragon piece-montee may be beyond my skill set -- in my mind I can see it all going wrong like a blooper on a FoodTV Croquembouche Challenge. How about a jello dragon with a swizzle stick through it's heart?
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I saw that on CNN at the gym -- good for Ted!
To answer your question, I'm looking for something that fits the bill and will be fun to make and fun to eat. PoMo, techno-emotional, fusion ribald, roadhouse retro . . . Alright, I made up those last two, anything with dragons and a Globe Theatre would be helpful.
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As it turns out, Saint George The Patron Saint of England and William Shakespeare are celebrated on the same Sunday of April this year. I'd love some help in the way of food ideas for such an event -- I'll be catering for friends in a casual way:
The date: Noon on Sunday, April 26th, 2009
The venue: A quaint farmstead in rural Cape Breton, Nova Scotia
The theme: St. George's Day and Shakespeare's Birthday
The budget: $25 CAD per head, between 20 and 25 heads expected
The profit margin: The things we do for Queen and country . . .
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This is all very interesting to me, I've been complaining about imprecise meal labels for years. Maybe there's a metric meal nomenclature system, or something in Esperanto?
Here's some more confusion from where I sit:
Canadian English: breakfast, lunch, dinner
Maritime Canadian English: breakfast, dinner, supper
Canadian French: déjeuner, dîner, souper
European French: petit déjeuner, déjeuner, dîner
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Peter - I was going to google pictures of dulse. Thank you for posting the pictures. I think I can get that here in Korea. Tomorrow is street market day and there are always dried and wet seaweed being sold in stalls.
I know this kind of dulse can also be found in the Arctic and Pacific Oceans. It's a red alge, unlike kelp. I've wondered if it could be used like dashi or nori, or as a sub for other excellent Asian ingredients. It seems inevitable that people will be eating more and more veggies from the ocean, most of us North Americans are oblivious.
The Food Timeline
in Food Media & Arts
Posted
I've had that most excellent site bookmarked for over a year now and have referred to it many times.
I'd like to see the same thing created from a country other than the USA.