Peter the eater
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Posts posted by Peter the eater
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Thanks, yes I've heard a few variations since I first wrote that part. Depends on the bayman your talking with.FWIW, Peter, the Newfoundland side of my family does in fact pronounce it "bruise." Of course, each part of Newfoundland is somewhat different, too. . . .
Without the fish, I presume?. . . . Leftover brewis would become dessert with a drizzle of molasses. . . . -
Sounds like fun. 26 consecutive days is a challenge -- I'll just start at A, and the next time I feel uninspired I'll but a B on the calendar.
Without shopping I can come up with amaranth and frozen abalone. Now what?
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Tomorrow it bakes for an hour. . .
Four days later and we still have coq au vin leftovers!
It was good, but I wasn't blown away. Overnighting in the fridge makes for flavorful and tender meat. One should use two smaller birds rather than a big 8 pounder.
I still have a problem cooking with wine. I would rather drink a $15 pinot than pour it on a chicken. And then simmer off the alcohol? One of the recipes called for a cup of cognac. I think not.
The other problem for me is the color -- red wine makes meat look gray and purple. I suspect tomato paste could improve this.
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Any ideas about making fresh food for bad times, with variety?
I think about this a lot.
Some of the very best foods are the least expensive. Bon Appetit Magazine dedicated the January 2009 edition to this theme: The Value Issue, Eat Better For Less.
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We took a trip to Nova Scotia in July for a family reunion. We brought back about 1.5lbs of lobster meat. I froze it while we were at the hotel, and its been sitting in my deep freeze ever since.
What can I make that will be edible? I was originally thinking of a lobster pot pie, but I dont want anything that heavy. Could I use it for a lighter pasta? A pizza maybe? Lobster is on sale this week for 8.99lb so if I needed more, I could get it.
Like 6ppc says, leftover lobster is an excellent sub for crab cakes. Or Chowder.
Frankly, leftover lobster is unusual for me. You must've had your fill of lobster on that trip.
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Well if the people at the CBC have taken the eGullet resolution challenge, I had better do the same.
I will eat_________________ more things near the bottom of the food chain
I will make_______________ Foie gras au torchon
I will find________________ ramps
I will learn_______________ some MG techniques
I will teach_______________ my kids to make pancakes
I will read________________ Hervé This
The Canadian Broadcasting Corporation has taken up the eGullet resolution challenge here: -
Lentil Soup Linsensuppe
I have seen lovage in other people's gardens, but that lentil soup is the first time I've ever seen it in a recipe.
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note: This topic was a bit tricky to find. The Search Function needs words of four or more letters, so "Coq au vin" doesn't work. I went to the France: Cooking & Baking forum, searched for "classic chicken" and bingo.
So, t's going to be Coq au Vin for New Year's Eve at the Eater's. I've been watching DVDs of The French Chef television series from 1962 and beyond so it seems like a natural choice to revisit Julia Child and such a notoriously famous dish. I've recently read a dozen recipes and finally settled down with The Silver Palate.
I've prepped the veg, quartered and browned the chicken (a 10 lb. Meat King raised by me) sauteed everything in wine, and left the assembly to mellow in the fridge. This dish really is the poultry version of Boeuf Bourguignonne -- hearty and versatile. Tomorrow it bakes for an hour. . .
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Lots of trucks around selling lobsters for NYE. At the Kent Hardware store parking lot the going price is $5/lb.
I would be interested to see how much total consumption has increased compared to last year.
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. . . . i like butter, expensive stuff and i like to challenge myself. three or four courses!
No red meat? Bummer, but a worthy challenge. Your line above resonates for me, I've been watching the box set of Julia Child's The French Chef. This NYE I'm going with butter and a challenge, but not very expensive. Lots of Pinot noir from France , French onion soup, coq au vin, crème brûlée, and Kir royale. A retro classic.
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We have our lutefisk ordered and dream of eating our yearly portion.
Being of Swedish heritage, we prefer a white sauce; adding rustic mustard, wasabi or some other ingredient to give some flavor to our fish.
What condiments to you serve with your Christmas Eve lutefisk?
I've never tasted lutefisk. My college roommate from Manitoba first told me about it -- his mom was from Oslo, I think. I've been reading a little bit about lutefisk for an upcoming party. For me, it's an unusual and totally interesting way to prepare cod.
Could you say something about the Christmas ritual, and what lutefisk actually tastes like?
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Acadian Meat Pie or Pâté à la Viande
Who doesn't love a meat pie? I've made such things as chicken pot pie and steak N kidney pie, but until now I'd never made an authentic Acadian meat pie.
What makes a meat pie Acadian? I'm not sure I know -- most old recipes call for a flaky lard crust and salted herbs. In New Brunswick you might get diced potatoes in the filling. As for the meat you can use pork, chicken, beef, venison, rabbit or something else handy.
I decided to follow the recipe as best I could from the best I know (note the meat pie at five and six o'clock):
I'm pretty sure there's an English language version of this book out there but I rather enjoy fumbling through the French. I've lived and worked in both Quebec and France -- and partied in Saint-Pierre & Miquelon -- yet I'm still far from bilingual. Besides, it's not hard to translate "1 gros oignon haché".
I suppose I could have just used some boneless pork chops. Instead I decided to attack the giant pig shoulder in the freezer. These last few years I've been lucky enough to help raise a pig on my in-law's farm in Cape Breton as I've posted here. I didn't weigh the cut, but the aluminum sheet is almost two feet long and just barely fits in my oven:
The meat sans bones:
The bone sans meat:
The bones were gently simmered for an hour and yielded enough pulled pork to fill the pie:
The big onion was hatchet-ed and softened in butter, then flour was sprinkled in and allowed to brown a bit, then the stock was used to make a thick porky sauce. Thyme from my garden was salted, bagged and frozen months ago for this very purpose. I tasted the hot filling and then snuck in vinegar and sugar, a tablespoon of each. You can probably tell from the photo that I don't do much pastry baking. The bottom crust was blind baked to perfection but I allowed the top crust to dry out while I finished the filling:
Served with mashed potatoes and maple carrots:
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A hog will be butchered soon and half of it is coming my way. I am getting the belly for bacon and I will be making sausage. And the shoulder? That I know what to do with. Smoke it and pull it.
What else do you all think I should do? I am thinking of doing one of the hams, but am leery of a dry cure method. I don't really have the space. How about a wet cure and a good smoking? That I can do.
This pig is coming down the pike soon and I need to be ready
Congrats on your new acquisition.
This year and last I got a half pig, in fact I processed a shoulder this afternoon (I think it was the left).
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Well its not lobster and beef filet but...
Roast Beef and brie with roasted cherry toms, onion and dijon mayo
That looks delicious, Mr. Delicious! I've been seeing great looking tomatoes in the stores. I don't know where they come from, but it must be a happy place.
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Slender porcini stems?
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Viking fast food? The possibilities are endless.
In "The Princess Bride", Billy Crystal orders an MLT: Mutton, lettuce and tomato sandwich.
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Hi All-
I have a recipe which calls for cooked lobster and lobster stock. My plan was to steam the lobster in 2 inches of water, remove the meat, return the shells and body to the water, and a celery stick, lemon slice, sufficient water to make the amoutn of stock required and continue on. when its done, I will strain and use as directed.
Is there a problem with this plan?
That's an excellent plan, as the others have said.
When I cook lobster - which is more than ever these days - I steam them for that very reason. The steaming broth is almost the best part.
15 minutes for a 1-1/2lb chick.
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I like creamed horseradish and teriyaki on a baked potato.
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As an aside... I always thought that the logo and name came from the common Mexican mission church bells. But nope. It's named after the man that started the chain. A Mr. Bell.
That's the kind of info that just shatters my belief system. I would've wagered heavily that "Taco Bell" was the product of a careful focus group analysis.
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95% of deer flavor is in the care and preparation BEFORE butchering. . . .
. . . applies to so many things.
That's some very handsome venison carpaccio. Has it been warmed beyond room temps while drying?
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So Peter... what did the other half say about your obscene sandwich?
I don't have an obscene sandwich to share, but I am sure it would be wonderful on this delicious loaf of cheddar, potato, and chive sourdough bread I made recently.
http://i285.photobucket.com/albums/ll57/da...ng/100_0277.jpg
DanM, that is a crazy beautiful piece of bread -- my knee jerk reaction was "Easter Island Zombie". What did you eat it with? Please don't say "brains".
To answer your question, we both loved it.
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Some great gifts. I'm specifically envious of:
peterm2's Excalibur dehydrator
lcdm's Fagor 8qt. Pressure Cooker
scubadoo97's Masterbuilt 30" electric smoker
whatsaMcGee's MAC bread knife
tsquare's fruitfull lemon tree
I got a big shiny meat slicer, some large bowls, lots of exotic ingredients in weird jars, and a bunch of books. And some copper from the FIL's recent trip to Istanbul.
We'll be back home for a NY's Eve feast involving some of the above.
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A cookie, a carrot, a chunk of blue cheese and a glass of port.
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Make chowder, and freeze it if you have to.
When oysters drop below 25 cents I buy lots and experiment. They're quite versatile.
Eating by the Alphabet
in Food Traditions & Culture
Posted
Xanthan gum!