Peter the eater
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Posts posted by Peter the eater
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Gull eggs are a seasonal delight, generally Mid April to early May.
They are collected in the season by collectors. In the UK they must be licenced by DEFRA, the government Department of the Environment, Food and Rural Affairs. If taken in the season, and provided the nest is not emptied, the gull obligingly lays another egg as a replacement.
They are traditionally eaten soft boiled, with toast soldiers as a starter
As its says in http://blogs.independent.co.uk/independent...go-to-work.html
"they are generally only [served] at the more traditional British restaurants and clubs." About £3.50 each.
Seasonal, pricey and traditional -- I want some!
How does it work when you're collecting wild nest eggs? In a hen house, you can always tell what's fresh and unfertilized.
What species are harvested? My neighborhood is overrun with gulls, there's a dozen on my roof right now. Herring, Ring-billed, Glaucous, they're all there. Probably some uber-hybrids that will ultimately inherit the earth, along with cockroaches and rats. Extermination is not my motivation, I'm just practical.
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There is a mountain of egg info in the eGullet forums, but only one topic mentioning gull eggs specifically.
Who's using gull eggs?
What do you do with them?
How do you get them?
How do they compare to other egg types?
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There's a classic beef stew from Brazil that uses coffee, but I've never had it nor can I remember its Portuguese name. If you searched for traditional dishes from coffee-producing countries you'll likely get some ideas.
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June bugs three ways? Well I didn't see that coming. At a glance I thought maybe they were honey dates (from Maine?) being called june bugs -- but of course they're real insects.
So how does someone come up with a dish like that? Sitting around the porch listening to the rat-a-tat-tat of june bugs on the lamp, and then thinking yum? Why not dig up the larvae -- harder to clean, but no crunchy exoskeleton to slow you down.
Maybe I'm not the omnivore I'd like to think I am, I believe I would've passed on the june bugs.
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This year I used a lot of cranberries in with the apples. Nice and tart, plus extra redness.
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Somebody needs to write a book called "Cooking With Coniferous Trees".
There's an old French tradition of preparing seafood with pine needles, but my understanding is that they combust and flavor the food with smoke.
Here's 2 recipes for spruce beer from Nova Scotia’s Traditional Foods:
"Take 7 pounds of good spruce and boil it until the bark comes off. Take the wood out and add 3 gallons of molasses and boil again scumming frequently. Cool, then add a pint of yeast and mix well. Put it in a barrel and let it work for three days, keep filling it up as it works out. Bung with a tent peg to give it a vent now and then. Use in 2 or 3 days."- paraphrased T.H. Raddall's 1949 work "Halifax, Warden of the North".
A more practical approach from Marie Nightingale's 1970 book "Out of Old Nova Scotia's Kitchens" :
"Dissolve 1.5 c sugar in a 1 qt of boiling water. Add 3 qt cold water and 1 tsp vanilla. Sprinkle on 5 packages of dry yeast and combine. Lastly add 2-3 tbsp spruce extract. Cover and set in a warm place to ferment for 12-16 hrs. Remove scum and bottle. Keep in a cool place."
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Aren't Canadian and Maine lobsters the same (Homarus americanus)? What specifically makes them different?
Yes, they're the same. There was a bit of a discussion on this topic: Lobster Prices Tank. Some say cold nutrient-rich seawater makes for a better lobster. The Northumberland Strait (which separates Prince Edward Island from Nova Scotia and New Brunswick) has the warmest waters north of the Carolinas. Good for swimming, not so good for lobsters.
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I despise KFC. The problem is consistency from restaurant to restaurant. Years ago I enjoyed the chicken and side salads, but I've had one too many negative experiences to ever set foot in a KFC again.
I like Swiss Chalet.
St. Hubert's not bad.
I've never been to Popeye's. I think there's still one on Yonge Street in Toronto near where I used to live -- not a very inviting place.
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I like their bold slogan on the homepage: "Get a whiff of the best smelling museum ever created". I remember The Prado having an agreeable scent.. . . . I must say, the more interesting aspect of the museum, other than explaining how flour particles are combustible, is how Minneapolis harnessed the Mississippi River for hydropower to power the mills. -
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I saw a commercial on TV last night for individual frozen salmon "Wellingtons." Normally not the sort of thing I'd buy, but my partner has fond memories of the full-sized version. More importantly, they're made with Marine Stewardship Council-certified salmon, and I'm happy to support that, so we might pick some up.
Yes. . . I saw that enticing ad. Weston Corp. knows what buttons to push and when -- more power to them. I want to try them, and I'm pro-farm when it comes to Atlantic salmon. In my experience, for every excellent PC product there are one or two disasters. Still, the proof is in the pudding.
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What makes a potato salad Japanese-style?. . . . Potato salad sandwiches are good, although it must be made with Japanese-style potato salad.I'm with you about cold previously deep fried food -- yuck -- unless it's good chicken with a still-crunchy crust.
I associate tangy tonkatsu with grilled pork. Is that normal?
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A chip butty dipped in the runny yolk of a fried egg is a glorious thing. As are fried potatoes in the same role. It's not quite the same with US-style French fries, though
Are chip butties associated with football (Gaelic or soccer) in Ireland? I'm thinking it might be like baseball's ballpark frank in the US, or strawberries at Wimbledon, etc.
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I do have to say, honestly, that I literally flinched, and my insides folded up on themselves, upon reading the title of this post. Cheers, because it takes a lot to get that reaction from me.
Lilija, I'm glad it struck a chord with you. Read, chew, discuss, right? Well maybe not chew in this case.
I can take anything a good sashimi chef can throw at me, and a blue Beefeater steak brings out my inner vampire, but raw chicken in my mouth just doesn't cut it. I wonder why that is.
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Fake french fries? Phony freedom fries? False frites? Phew.
They look a little yellow and blistered. Have you tried one?
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How about Julia Child's Kitchen at the Smithsonian? - here is the link
That amazing! And the museum reopens in just four days (Nov.21, 2008) after major renos by SOM architects. Next time I'm in DC . . .
Who here wouldn't recognize that kitchen? I've always wondered about those famous pegboard walls with the tools outlined in blackline, like a high school shop class. I could never do that. Teflon pans last a year or two in my kitchen -- I'd have to find exactly the same shape of pan to fill the silhouette.
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The perfect Belgian treat - chocolate frites!
Is that really what I think it is?
A cold french fry entombed in chocolate?
White chocolate?
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growing up i remember the local farmers butchering the fall hog by hoisting it aloft by it's hind feet then slitting it's throat. i can't totally remember what they did with the front feet but then they would slit down and remove the guts.
This website could be useful.
That's a great document, suzilightning.
I've also seen a homemade platform for hog slaughtering on a small family farm. It was a dedicated structure made of 2X4's and plywood. I didn't see it in action but instead of hanging or hoisting, it had a trough for containing the vic while being stuck. Everything was elevated off the ground with various large plastic containers around.
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I have had great success with root vegetable chips. Beets are particularly good. You have to slice them very thin, and hit them with salt right out of the oil.
Your chips sound and look better than mine. What kind of oil do you use?
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Only so much ants-on-a-log (the celery with peanut butter, plus raisins) I can swallow.
I didn't know it had a name -- vivid, but not very appetizing. I guess that makes my suggestion simply a "log".
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Oooh, I have another idea:
Make stalk stock -- concentrated celery broth has amazing flavour when reduced to a green syrup.
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Fill the groove with peanut butter -- my kids love it.
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The original (and still available most places) po-boy was french fries and roast beef gravy on french bread.
Interesting.
There's a restaurant in my town that will "poutinize" your roast beef sandwich by loading it with french fries, cheese curds and gravy. Yikes.
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That doesn't sound very good.. . . . a favourite beer snack in Laos (at least back in the early 90s) was fresh chicken blood.
Eating Uncooked Poultry
in Food Traditions & Culture
Posted
I found some ostrich jerky at the market -- it's pretty good. The maker says it's essentially raw, but it's marinaded and dried using very low heat. She also makes turkey jerky but not chicken jerky because "it's too bland".
Foods like pemmican or bitlong can be also be made with bird meat, according to traditional recipes that I've seen. Still, it's a far cry from biting into a plump raw chicken breast.