Peter the eater
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Posts posted by Peter the eater
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An email I received from the organizers:
Hello Peter,
It has been a real whirlwind experience to have countries from all over the globe becoming involved and we are so glad that you helped us to make this one of the biggest celebrations ever.
You may already have noticed our Worldwide Toast Table which can be accessed via the web-site home page and you will see that Canada is well in the lead with regard to glasses raised!
Also, if you know of any other events which have taken place, please do encourage them to log and register their numbers. So long as they have a total of the numbers, any toasts raised between 16th January and 7th February will count towards the worldwide total.
Slainte Mhath! (SLAWN cha va, Gaelic for "good health to you")
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I now declare The Letter B!
Tonight the Eaters will have burgers (on broiled buns) with broccoli and beet chips.
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Many of the responses above are so true for me as well. I have nothing original to add except:
I confess: my X chromosome's instructions to safely gather nutrients . . .
isn't as good as Y chromosome's instructions to hunt them down and burn them.
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I love fried rice partly because it's never the same thing twice when I make it.
I know both of you, Susan and Chris, have spent some quality time in SE Asia which would seriously affect your concept of what fried rice should be or could be, and rightly so. Until I visit that part of the world first hand, fried rice is for me the Asian version of bubble & squeak.
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Have you cooked your shoulder steak yet?
Those are good suggestions above -- pork shoulder is versatile and flavorful, even if it's not the most tender part. You can probably tell by looking at it if it'll be a bit chewy and sinewy (which is something I don't really mind as it elongates the experience). I say spice it up and throw it on the gas grill or barbecue if weather permits.
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Good stuff, Steven. My summer of 2005 also had some food-related hijinks as my wife and I had twins that July. Grapes, eh? They seem so ancient and fertile -- maybe this family phenomenon goes back thousands of years.
I'd never heard of César Chávez until a month ago. In the weeks leading up to the Obama inauguration I felt compelled to learn more about big Democrat moments in history, so I finally saw "Bobby" and learned of two great Americans.
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What's a spider steak?
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Today's the day, but "any toast taking place between 16th January and 7th February will be recorded towards our worldwide total". Click.
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At somebody's house I was served the PC Rosemary Leg of Lamb from a box. It's frozen, seasoned, partially boned, from New Zealand and around $25.
The experience was good, but you can get a lot more lamb if you just buy a frozen NZ leg. And I really, really, really hate tossing those strong waxy boxes.
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That's good info, can't believe I missed the eG Potato Primer.
I'm reminded of the time I first lived alone (Sudbury, Ontario, Canada, 1988) when food was just another bothersome necessity. I made "mashed" potatoes in the food processor that I got for Christmas. It poured like white glue.
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. . . . When ready to serve, I ladle the soup into all the bowls, float the toast on top then melt the cheese with
Works great and very rapidly.
I though I was alone using a heat gun in the kitchen!
It started with a gingerbread house that needed some gentle melting. I went from the hair dryer to the butane torch to the heat gun.
I love it when wood shop tools make it to the kitchen. Except for cutting frozen fish on the 9" band saw, I won't do that again.
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It may not be fair, but I admit laughing out loud when I heard what W had done. An amusing end to an non-amusing Presidency.
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I still find it amusing that importation of different cheese types into the USA is controlled (permitted or banned) under the Bioterrorism Act.
http://www.agobservatory.org/headlines.cfm?refID=31428
Maybe some legislators do have a sense of humour!
Great article from the Ag Observatory, and that one's from five years ago.
My blue cheese stash is in the fridge inside Ziploc bags inside a Tupperware container. My wife would agree that it has bioterrorism potential.
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It may not be fair, but I admit laughing out loud when I heard what W had done. An amusing end to an non-amusing Presidency.
I applaud the French makers of Roquefort for sending Obama a big wheel of the stuff.
For the record, I consider Roquefort to be the best blue cheese in the universe. Stilton is a close second.
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What are your preferences, habits, rituals with wooden spoons.
Great idea for a dedicated topic -- wooden spoons seem so ancient and important, like a mortar and pestle, or a ceramic bowl. Right now, there's probably 6 or 8 in my kitchen. There's one that's three feet long which I've yet to really use, a bunch of well-used medium ones, and a bright yellow curry spoon.
When cooking and serving oatmeal, it's got to be a wooden spoon. And it can also be a weapon in the hands of an angry grandmother.
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I like my bamboo tongs -- no hinges or moving parts. You can stir and lift small bits of food without damaging a non-stick or tinned pot (or the food) and they're usually around three dollars.
I have a worst tongs nomination!
They came with a cheap camping charcoal grill. I don't have a picture because they got chucked soon after the trial run. Built like scissors, it's made of bent wire as thick as a bamboo skewer. The handles are at a right angle to the business end, which instead of the expected pair of triangular grips, it's only one grip opposite a mini sheet metal spatula. A useless abomination.
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We have a rule: if a new mug comes to the kitchen, and old mug must go. There's a box in the attic full of mugs that are out of the kitchen, but not really gone.
At home I always use a glass mug for coffee. It's important to see the color when adding cream, or when getting a partial refill.
Tea's another story.
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I've got two cleavers, a European one and a Chinese one. I sharpen them with a dry stone just like my other knives. The cleavers are the easiest to sharpen because the blade is so deep -- you'll easily see if you drift away from the correct angle. The hardest one is the fish knife -- long, narrow, curved and flexible.
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Celery sticks with cream cheese was considered an appropriate appetizer.
It still is at my house, half the family is under four years old.
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When serving, I'm stupid.
When cooking, I dash around the kitchen collecting ingredients like a caffeinated Boy Scout scrounging firewood.
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. . . . An aunt of mine used to make su tamago. Me? I hate it!
Uh, oh -- does your aunt know?
Not that I want to revisit unpleasant memories, but what was it like? Anything at all like a raw egg cured in salt?
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Pretty sure there's a Chinese deep fried bun that's like a puff-pastry dough, not yeasty like a donut. In the "bing" family?
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I've seen s.v. snow crab on a restaurant - that was a year ago, and I didn't order it.
Not all will agree, but I don't really see the need to s.v. delicate seafood that can be enjoyed virtually raw, except that it's fun to experiment.
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. . . people smoked in restaurants?
Serrated knife v. regular knife for cutting bread
in Kitchen Consumer
Posted
OK, that was unexpected -- coffee is in my nose from laughter.
It could be a Jacques Cousteau knife for sawing/prying open oysters.
As far as serrated knives are concerned, I have two long ones -- one coarse and the other fine -- and I use them all the time. Sure, I could live without them but they do a damn fine job.