Peter the eater
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Posts posted by Peter the eater
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Does anyone find it strange that in all our 'celebrations' of culture we nevertheles ban the eating today of many of these foodstuffs? I'm not advocating the wide slaughter of these 'protected (?)' animals but we don't allow most of these to be sold anywhere; yet others are permitted. Why are ducks permitted to be sold, but moose, beaver etc., outright banned (and caribou is allowed but only if supplied by a "First Nations" merchant)? And venison can be sold only if 'farmed'.
Aren't they all equally valid (theoretically) as part of our 'culture'?
That's a good point. These things tend to be overly complicated, at least in my experience.
Living in Vancouver years ago I learned of two issues: people in the East End didn't have enough food while the people in the West End were complaining of a Canada Goose infestation. I unwisely phoned in the obvious solution to a talk radio show and was totally shot down.
There have been clashes between Native and Non-Native hunters and fishermen here in Eastern Canada. It's a tough one -- there will always be problems when people aren't all treated the same.
I think the market for gull eggs needs to be developed.
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. . . . The lamb had a texture similar to Proscuitto.
That sounds very appealing to me.
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A pleasant view to you, Rachel.
There's an official chain that's used today by the Province. It looks like something a Mayor would wear to work, or like a successful Olympian displays on the podium but with a dozen more medals making up the strap.I've been wondering what that chain looked like, and if it were big enough and strong enough to have been used as more than encouragement to a friendly rivalry. Perhaps if it were strong enough to be thrown across a cross-beam, as a deterrent to the next-in-line's coming home empty-handed. . .You're quite right to identify the duality it must have embodied for the men -- accolade or noose?
It really was a matter of surviving the winter -- the other six to eight months were spent exploring the Gulf of Maine, Cape Cod and beyond. Several ships from France would arrive during the summer but from November through to April it was damn bleak. The native Mi'kmaq were allies and quite literally saved their bacon. Chief Membertou was the leader who shared the local medicine with the French, and he was the first Indian to be baptized in New France.Salt would have been near to hand, so preserving would have been an option, especially since nearly every man save the Indians would have come by ship, captive to hardtack and salt beef on a long voyage, and they would have been accustomed to the put-by fare.
I would've welcomed him!If the hunter-of-the-day had come back dragging a limb full of beehive, or a coatful of apples, would he have been welcomed sans venison? -
I remember watching something before (maybe globetrekker?) where the tv host went to some scandinavian country for an authentic viking feast. The highlight of the meal (and the only thing I remember) was a whole sheep's head.
try that out for size
My butcher Mike had fresh heads for sale last weekend - $5 for a pig, boar or goat. Tempting, but I'm afraid I'd traumatize the kids if I brought a sack o' mammal noggins home.
I've got a pig on the in-laws' farm which I have head plans for in a month or so. On the farm I can process the animal without wide-eyed witnesses. We just tell the kids "pig moved to Fort McMurray" . . . which is funny because . . . all the young people in Cape Breton go to Alberta to work in the oil sands.
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Tourburg Gold from a horn?
Nah- lagers weren't around back then. There are beers available today that are made with a nod towards ancient history. Unfortunately I don't know of any available continental examples, though there is something from Scotland that should be close enough: Fraoch Heather Ale. And it's really good to boot!
I like Faxe from Denmark.
It's a big seller at my local store, in part because it's $5/litre and 10% ethanol. It's strong and crisp - one 500 ml can of it at room temperature lasts me an entire NHL hockey game.
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Ewwwwwwww.....they "evacuate" when you cook them??
I think that's a reasonable thing for a creature to do given the circumstances.
Having also just read the Wiki bio, I've gone from "what the hell's a mantis shrimp?" to "ahh, yes, the remarkable mantis shrimp . . . they are neither shrimp nor mantids . . . in Cantonese cuisine they're known as pissing shrimp . . . they can break through aquarium glass with a single strike from powerful claws that they use to attack and kill prey by spearing, stunning or dismemberment . . . mantis shrimp are the only known animals with hyperspectral colour vision - considered to be the most complex eyes in the animal kingdom."
So what do they taste like as sashimi?
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Thanks for the ideas, Bob.
I often buy the irregular salmon trimmings for a salt/sugar/dill cure with great results. Got a 1 lb bag today for $3.Rather than smoked salmon, I'd suggest gravad lax (gravlox); easy to make yourself and can be done with cheap farmed salmon (since cost is an issue) to good effect.
That one's new to me, sounds like a nice change from the green pea soup I know. I found a recipe for Norse spelt porridge. It wasn't totally disgusting.Although not strictly a Viking dish, a Scandinavian classic would be yellow pea soup. Basically, it's porridge made from legume instead of cereal grain.
I took a picture, maybe I'll post it before I retire/expire tonight.
As good a New England chowder?If you have the inclination, Bergen (Norway) Fish Soup would be quite tasty. It's the best example I know of a dairy-based fish soup. -
This won't be remotely helpful, but this thread made me think of Shrinklits, a series of highly condensed versions of classic literature that I came across in high school. The first line of the distillation of Beowulf was,
"Monster Grendel's tastes were plainish. Breakfast? Just a couple Danish."
Still makes me laugh 25 years later.
I love it . . . and it rhymes!
I'll put a platter of danishes on the buffet and see if anyone connects "eating a danish" with "eating the Danish". Plum or cherry would be appropriate.
(In this movie, Grendel is a CGI monster from the guy who created Predator)
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salt fish of some sort I'm guessing.
Absolutely salt fish.
I've read that Vikings regarded fresh food as bad for one's health and that salty smoky meats were more prized.
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. . . . If there are fine restaurants serving the classic dishes I don’t know where they’re located.
After receiving some not-so-anonymous tips, it seems there are good places serving up real Acadian fare.
Here are some specialties from Co-op Artisanale in Cheticamp, Cape Breton.
Haddock or Cod Dinner
Lightly breaded and pan-fried to perfection, served with vegetable, roll, tea or coffee.
Cod Fish Cakes
A delightful mixture of cod and mashed potatoes pan-fried to a golden brown, served with vegetables, coleslaw, roll, tea or coffee.
Stewed Potatoes with Meat and Vegetables
A hearty meal with green beans, coleslaw, roll, tea or coffee.
Fish Chowder
Very unique. Our blend is cooked in a broth of haddock (no milk or cream added) and served with dinner roll and crackers. Bowl or Cup
Chicken Fricot
Dices of potatoes and chicken, cooked in its own broth and served with dinner roll and crackers.
Homestyle Baked Beans
Served with two dinner rolls.
Blood Pudding
A House Specialty. Old fashioned custard with pork meat.
Meat Pie
An Acadian favourite, prepared with shredded beef and pork, under a golden tea biscuit crust, served with cranberry sauce. With Tossed Salad.
Potato Pancakes
Grated potato pan-fried to a golden brown, with molasses, apple sauce or sour cream
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Unfortunately, I don't think that the poem Beowulf mentions any food. The warriors seem to spend on all of their time in Heorot drinking mead/beer/wine and getting feasted upon by Grendel.
This is a web page that lists food found at archeological digs of Viking sites: Viking Age Foodstuffs
King Hrothgar's people were Danes, so perhaps Danish recipes would be a place to start.
April
I find The Great Poem much too taxing to actually read - I'd rather go see a movie based on Beowulf and there's plenty of those around. This latest one has John Hurt as Rothgar and the setting is Norway, 709 AD.
We did a feast scene in the great hall that showed the tables full of food props - plastic animal parts, salted fish, cheeses, breads, etc. There were wine barrels and jugs of mead everywhere. I wish I'd snuck a few snapshots.
ETA: Thanks for the link April, it's a good one.
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A nonstick pan is probably the worst choice for searing a big piece of meat. The coating is an insulator and slows the transfer of heat. Also, this is the one application where you really risk heating the pan up so much that the teflon breaks down. Not only will it kill the pan, but the gasses that it liberates are not good for anyone.
You don't need nonstick. Properly seared tuna will release from any metal.
If you have a high BTU stove, any pan with a plain metal surface will work. If you have a typical home stove, you want to use a pan that has enough heat capacity to store a lot of energy. In other words, it should be heavy. The idea is that it should stay hot enough to brown the meat even after the initial loss of heat from the cold meat going into the pan.
Cast iron works well, as does heavy aluminum or copper.
On a home stove, you want to preheat the pan on highest heat for a good five minutes. With something as heavy and non-conductive as cast iron, you might need to go longer. Water splashed into the pan should leap out of it, or form little beads that skitter around on the surface. If the water just hisses and turns to steam the pan isn't hot enough.
I agree with the above although I've not tried aluminium, and I'd go further to say copper lined with tin is my favourite way to sear tuna.
I used a teflon skillet for the yellowtail and egg shown above - I just keep the pan in motion.
The downside with those ways is the absence of grill marks:
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How about Icelandic Vikings? I remember Carlos Rota's Great Canadian Food Show did a show in Gimli, home to a large Icelandic community. According to foodtv.ca, they made rulla pylsa and mysoustur on the show, but no information about what they are. Maybe a search will come up with some recipes.
I still say you can get away with lutefisk, or some nice smoked fish instead.\
eta : found a recipe for rullapylsa here.
Thanks for that recipe Pam, looks like my kinda food. I wonder if the lamb winds up looking a bit pink, since there's KNO3 in the dry mix.
Unfortunately, I missed the Gimli episode. I became very fond of Icelandic culture when I worked in Northwestern Ontario years ago. First time I saw Carlo Rota was the GCFS episode he did here in Halifax - he was doing a James Bond thing at the casino and came off as a total moron. He was good in Othello and 24 though.
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Lutefisk and lefse. The last (ok, only) time I was at the Norsk Hostfest, they were both plentiful. Smoked salmon.
You've been to the Norsk Høstfest in North Dakota? I'm envious.
Apparently lutefish is actually a Post-Viking Age Scandinavian dish that the Christians made in the Middle Ages, according to the Viking Answer Lady. There is evidence that the Viking ate flatbread cakes just like today's lefse.
Looks like Kenny Rogers and The Beach Boys are playing the Høstfest later this month!
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What are some good party foods that scream Norway, circa 700 AD?
A Viking movie was shot in Nova Scotia and Newfoundland that will finally hit the big screen this fall so we’re having a party. Many months ago I got rounded up along with all the other bearded blue-eyed men in Halifax to be a background performer in an action-scifi flick based on Beowulf. It was a lot fun.
Instead of a potluck party for three dozen friends, there was a vote to give me $10 per head and total creative control. We’ll probably nibble and drink from 5 to 7pm and then go see the early show, mead and discussion to follow.
There’s been no official North American release date set but it’s looking like November. The film was shown at Cannes and at some other screens in Germany, Switzerland and Latvia. If anyone’s actually seen Outlander, please feel free to PM and tell me it doesn’t suck.
It looks like we’ll be having a náttmál or "night meal", as opposed to a dagmál or "day-meal". We won’t have an open fire pit or hollowed reindeer horns to drink from. Here are some appropriate ingredients I can easily get:
Mackerel, herring, cod, eel
Mutton, elk, boar
Cabbage, turnip, leek, angelica
Apples, plums, blackberries, blueberries
Honey, dill, salt
Obviously, these guys were survivors who likely would’ve eaten anything to survive. I’m not interested in an academic feast, just a good time.
Any suggestions for a wannabe Viking method actor slash caterer?
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. . . . If you have rear antelope legs from a youngish antelope don't cut them up or use the meat for burger meat - you can roast it whole. We were gifted with a leg once and it was delicious roasted after being seasoned by poking holes in it and stuffing in small chunks of garlic, marinated it in a bit of wine and rosemary for an hour or so, rubbed with salt and pepper and then roasted.
Sounds good.
When you say antelope are you referring to wild pronghorn?
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I've had wonderful success with the pepper garden this year, and have already produced some beautiful salsa with Cayenne and an early Habanero or two. However, the Habaneros are really hitting their stride and I won't be able to make enough salsa to contain that heat and still be edible. so I was thinking a hot sauce would be the way to go. I'm open to playing around with all kinds of bases, I just don't want these things to go to waste. Any suggestions?
And, Oh, BTW, blenderless suggestions would be great, since that's what I am.
I've found a great base for hot sauce:
1. cherry bomb hybrids
2. onions
3. garlic
4. Allen's Vegetable Cocktail
The alliums were softened over low heat with a little canola, in go the peppers until all is mushy. Add the juice then sugar and salt to taste. I used a submersion blender. Fast and yummy, finished product in the mason jar:
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Today we had farmed elk from Prince Edward Island. Here's what you can get for $10:
I'm not sure what to properly call the cut - it was very lean and tender with no visible marbling. I removed the gristly bits and made 3" strips to be shallow poached in butter/olive oil until blue rare in the centre. Made a pan sauce (flour, ruby port, salt, molasses, parsely) and cranberry sauce from fresh berries, mashed new potatoes and corn-off-the-cob:
It was very tender and flavourful - like a nice bit of venison. It was also finely grained and quite dark, reminding me of a calf's liver. It didn't taste the same as wild elk (wapiti) like you get out west, this farmed variety seemed more mild. Thumbs up!
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I like seared tuna for brunch with a soft-poached egg:
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I have large quantities of sage in my herb garden that I would like to dry for my Thanksgiving stuffing. I tried letting it air dry last year on paper towels and the aroma/ scent just was not there. Any suggestions would be appreciated.
I use a Ronco food dehydrator that someone gave me years ago. It looks like this. A few hours of warm air flow over any herb from my garden does the trick.
Frozen thyme is good - try it with lemon juice and an ice cube tray.
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Mmmmmm . . . carrots.
Thanks for that link.
There's a potato museum in O'Leary, Prince Edward Island - it's an actual physical shrine to tubers. Click.
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Goat meat is tremendous value, at least where I live. Canadian lamb shanks are typically $11/kg while local goat shanks are often a mere $5/kg.
A co-worker from way back (Rita Henry from Kingston, Jamaica) once fed me her famous jerk stew. No dry rubs or grilling - just allspice, hot peppers, garlic, yams and goat meat. I still make it sometimes with corn, carrots, beans and potatoes:
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My all time fave is Lagavulin, but unless I'm flying between countries it's rarely in the budget.
So in the spirit of buying local . . . I like Glen Breton Rare Canadian Single Malt Whisky - it's the only single malt whisky produced in Canada. Click.
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There is a Canadian cooking show called Foodies that makes the argument for smaller more energy efficient kitchen devices. It's essentially an infomercial for Oster Brand appliances, but that said it's not a bad show. They actually offer numbers such as "a small convection oven uses one quarter the electricity to do the same thing as a standard oven".
My biggest problem is the goal to sell large numbers of specialized devices that nobody really needs.
Bonavista Social Club
in The Daily Gullet
Posted
It's one of those truly international songs like "The Lion Sleeps Tonight" or "Happy Birthday". Dozens of countries have adopted "This Land" to suit their own language and geography.
Personally, I'd like to hear a version for Cuba performed by Ry Cooder, Juan de Marcos González, and the rest of the Buena Vista gang.