Peter the eater
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Posts posted by Peter the eater
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My homemade haggis is never as good as the restaurant stuff. I have until this weekend to remedy this.
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Meanwhile, bean cooking water has plenty of cooking applications. Using it to cook rice is a good idea. And it could be used as a base for any number of soups.
How about the bean "water" from a can of beans?
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I'm SURE you mean whisky and not whiskey. (shudder......)
susan
I proofread that post twice but didn't realize I was revealing my penchant for Jameson.
Since it's a Burns Night Toast, let's loose the misleading e.
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Take part in the annual Robert Burns toast celebrating the man, the poetry, the haggis and the Scotch Whisky.
Help set a new Guinness World Record for 'Largest Simultaneous Toast'.
*edited to remove the "e" as in emerald
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I'd buy homemade meat pies -- chicken, pork, sheppard's, steak & kidney, etc. I make them in ramekins and freeze for lunches at work.
Pierogi are pretty popular out your way, and they freeze well.
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I have to agree with steverino, it's hard to go wrong with King Crab Legs. Half a pound legs at very least.
I forget just how sweet king crab legs are -- until I see a cluster on sale. I've always assumed they came from the Pacific Ocean, but now I'm not so sure. We have plenty of snow crab (aka queen crab) here in Atlantic Canada, but I don't think there's a king crab fishery. I've never tasted American wagyu boneless ribeye, but all four of those words together is very enticing.
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I've got a bunch of these three which are good, and all under $12 CAD:
CONO SUR PINOT NOIR from Chile
PAINTED TURTLE MERLOT from Canada
ALIANCA BAIRRADA RESERVA from Portugal
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Wow, expensive milk. When we were in "the Hawk". I noticed milk was 7.49 @ the IGA.
Shoppers has a 4l bag of milk in Ontario for 3.99. Its usually the only thing I run in for. Its 1$ cheaper than the grocery store.
What really bugs me is that Atlantic Superstore (Loblaws) ranges from $5.50 to $7.50 depending on which one you go to -- and they're all within a few km of each other. It depends how close the competition is, according to the milk guy that fills the shelves.
Compared to Ontario, NS has expensive dairy, cheese, beef and fruit. Chicken and pork are similar, but the seafood here is excellent and affordable if it's local. In Newfoundland & Labrador, these trends are even more so. And gas is an extra $0.10/L in NL&L.
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The price for 4 litres of milk from a sampling of stores, all of them on my way home from work:
$5.19 The Real Canadian Wholesale Club
$5.49 Atlantic SuperStore - Bayer's Lake
$5.69 Shoppers Drug Mart
$5.99 Walmart - Bayer's Lake
$6.89 Atlantic SuperStore - Joe Howe
$7.29 Irving Gas Station/Couche-Tarde
$8.25 Prospect Foods Convenience
(I don't do Costco anymore, but they'd be top three.)
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Over the last few years we have been enjoying a combination that was dubbed (I can't remember by who) "Redneck surf n' turf"
Ribs and crab cakes, haven't had a complaint from any of the recipients!
Two more versions of redneck surf and turf:
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Wild Blueberries
Blueberries are a big deal here in Nova Scotia -- each year the Province exports over forty million pounds to Europe, Asia and the Americas. They're our number one fruit crop in acreage, export sales, and value -- according to Wild Blueberry Producers Association of Nova Scotia.
If you go to Oxford, NS you can find, among other things, a ten foot tall steel blueberry with a face and appendages. I know somewhere I've got one of those photos, the kind you take of a friend or family member who stops the car for a quick pose with a landmark or landscape oddity. I'll look.
Around here, blueberries traditionally show up with pancakes, inside pastries and muffins, or occasionally with more savory dishes. They're a natural accompaniment to fish like salmon, trout and char. For poultry it's often the cranberry alongside.
From the book and recipe pictured below, I felt inspired to try some blueberry chicken. The bird breasts and berries came from the inlaws' farm in Cape Breton, the wild rice is from Saskatchewan, and the peas and carrots are from Sobey's.
I was pleased with the results although I did omit the wine. As I've said in the Coq Au Vin topic, I would rather drink a $15 pinot than pour it on a chicken.
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My municipality does curbside "green box" collection every other week. The box is big enough to conceal a large adult. In it goes:
* Fruit & vegetable peelings
* Table scraps, meat, fish, bones
* Dairy products
* Cooking oil & fat
* Bread, rice, pasta,
* Coffee grounds, filters, tea bags
* Eggshells.
* Boxboard & Soiled Paper (cereal, shoe, cracker & cookie boxes)
* Paper towel rolls
* Food napkins
* Paper towels and soiled paper
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heidih and prasantrin, thanks for the tips. This was my first time with a hock and I've a bunch more in the freezer. I was reading about Zampone -- the Italian stuffed pork leg -- and deluded myself I could pull something like it off, on the fly. The only real problem was the skin, I imagined it would crisp up and keep its shape. Instead it shrunk dramatically and turned a sweaty pink-brown color. I even took my torch to piece, which only made things worse -- it smelt like there was a fire at the hair salon.
If you like pork hocks, you might also want to try an old French Canadian recipe: ragout de pattes de cochon. There's a recipe translated into English on that blog.
Since I didn't get two dishes from my one ingredient that cost three bucks, I'm going down to the freezer and trying again. An ingredient such as a pork hock has a lot to give. There's a great line from The Joy of Cooking, something like: "What's the definition of eternity? Two people and a ham bone."
Magictofu, a sincere thanks for that traditional québécois recipe. I'll do my best to channel my inner Madame Benoit.
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heidih and prasantrin, thanks for the tips. This was my first time with a hock and I've a bunch more in the freezer. I was reading about Zampone -- the Italian stuffed pork leg -- and deluded myself I could pull something like it off, on the fly. The only real problem was the skin, I imagined it would crisp up and keep its shape. Instead it shrunk dramatically and turned a sweaty pink-brown color. I even took my torch to piece, which only made things worse -- it smelt like there was a fire at the hair salon.
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For me it's steak and scallops
Here's my version of steak & scallops in appetizer form, they look like tiny 1" hamburgers to me:
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Red bull and Clamato with Everclear.
That's a stretch, if you're suggesting clam=surf and bull=turf. Although . . . a boozy energy drink is not without appeal.
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Here is a question. I have a package of pork tenderloin. They're 2 in a package and there are just two of us. If I defrost the package, I have to do something with both of them. What can I make?
We're doing weight watchers ( again) so I'd like it to be figure friendly. I'd probably like to freeze part of each recipe for future meals.
I hope it was a $3 pork tenderloin.
Roasting can be healthy. You could slit lengthwise and stuff with some virtuous veg like spinach or chard. The other one could be flattened and rolled roulade style, with a colorful and low-cal filling. PT is so lean and tender, a tasty protein with minimal fat.
If you were to go over to the dark side, I have a recipe for stuffing a PT with peanuts and bacon, then it gets battered and deep fried in peanut oil. Yikes.
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Clearwater is a good operation.
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That is something I've never seen before, thanks.
There is some controversy regarding the first use of "surf and turf" on a menu. Apparently it's either Buffalo, NY or Seattle, WA in the mid sixties.
To me, surf and turf seems like a retro 1970's kinda meal. A T-bone and scallops, or a rib eye and lobster tail. Smoking (mad)men in suits meeting at the steakhouse after work, drinking highballs or martinis. Driving home in an eight cylinder sports car and taking some Anacin before bed.
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The Philly Surf and Turf is a fish cake sort of mushed on top of a hot dog. I'm sure Holly Moore can tell you lots about this Philadelphia speciality.
That's quite a concept -- I'll bet it tastes great. Shouldn't cream cheese be involved somehow?
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Here's one:
Venison with Port morel sauce and Stilton
Malpeque oysters with FRANK'S® RedHot®
Roasted russets
Haricot vert
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According to Jane and Michael Stern's Encyclopedia of Bad Taste:
Surf 'n' Turf epitomizes culinary kitsch. The point is to maximize hedonistic extravagance by ordering the two most expensive things on the menu; that is, the menu is guided not by aesthetic concerns, but for the sake of vulgar display.
That may be true for some, but I make surf and turf at home because it can be really, really good. In fact, there are so many delicious combinations of red meat and seafood that it's worth creating a dedicated topic.
What are some winning combos?
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. . . .I used to fold and cut cartouches, but when Turkish cooks taught me that a moistened and crumbled piece of parchment paper does the same thing in half the prep time, I jumped for the change.
Is paper better than foil?
Drinking vinegar...new to me
in Elsewhere in Asia/Pacific: Cooking & Baking
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Some of those images are amazing to me, the eggs look translucent.
Are they cooked first?
Will regular 5% acetic acid vinegar dissolve the shell in just a few days?
Why have I been peeling my eggs before pickling?