Peter the eater

Cool site, thanks GlorifiedRice. I think a lot of cooks and non-cooks ask the question: "here's what I got, what can I do?" The supercook site includes goat milk and goat cheese but not goat meat?!?! What's that all about? A million years ago in my first year of college I wrote a bad program to do a similar task - lets just say the programming language was Pascal. My version involved quantities of food but was very unpleasant to use and spat out amusing and erroneous results. I did not pursue a career in IT.

Just because we can doesn't mean we should. I'm all for enhancing natural products if it's shown to be safe and useful . . . but no-cry onions? Why bother? Just stick the onions in the fridge for a while before chopping, or even better get someone else to do it. Maybe this one belongs with the "string-less celery" or "cube tomato".

Danf, that is a thing of great beauty. Thanks for sharing. We have done the turducken thing here a few times but never with whole birds, just the breasts, so strictly speaking probably not a legitimate turducken. We pound the breast meat flat and stack them with stuffing in between. This can be baked flat or rolled up - the former looks like a weird bird lasagna and the latter a big bird roulade (not the Sesame Street one).

I'll add that skate is very nice off the gas grill. I love the darkened crunch on the exterior and the moist and mild shark-like texture on the inside. This discussion has got me wondering about varieties of skates, small versus big (and they can get very big), warm water versus cold water, etc. I'll have to grill my fishmonger next time we meet, so to speak.

Here's how I would score the silicone items in my kitchen, out of score to a perfcet ten: 9 spatula 8 whisk 9 muffin liner 7 rolling pin 5 pot holder sheet/trivet 7 clam style mitt (mine has a frog's face) 8 baking sheets and pans

Alright, I must know, what on earth is a sammie? And I agree with Kim Shook, gastronaut sounds a bit too endoscopy for my liking.

Pop again! Its that time of year and I for one am going to celebrate the easy way: The label reads: water, lamb hearts, oats, pork fat, lamb liver, pork, salt, flavours, dehydrated onion. No artificial colours, flavours or preservatives. Yum! Sounds like offal spam. For a product of the US there are a lot of "u's" in those ingredient words. The label also suggests "this dish should be washed down with a glass of Scotch whiskey". I can do that. It also says it can be "used as a stuffing for poultry or game" and "makes an interesting base for canapes". The latter sounds like an understatement to me. Anyone else celebrating?

Sounds like a great deal of fun. Hopefully somebody will go and fill us all in. At a glance, I'm wondering if this a service/product that's already been established in other cities. I suspect there would be a market in many places across the country; add an element of learning to the dining experience.

Sorry Dave, I didn't notice there is an actual question. Off the top of my head, how about: grubster ingestronator caloreaper gastronob cake-holer gobblin groceratrix (all but two contain the letter g, weird)

I object to a lot of things but I do not object to being called a foodie. I object to people's objection. What's the big deal? In fact, I may change my handle to "Fu-D".

I saw the movie last year and I don't have anything particularly good or bad to say about it. An nremarkable film if you ask me, and not worthy of the best food movie list.

Vancouver, eh? Can't wait. I rely on this thread to keep me up to date on AB:NR. So please, all of you, keep the discussions coming!

The last time had a bugle was in 1975 plus or minus. My newly retired grandparents in Victoria, British Columbia always had a bowl of them on the table for card games. Bugles are a strong memory food for me and having read this thread I am inspired to get a bag and take the plunge. Naturally, I'll report back.

You are one fortunate Doodad! I have never heard of a bistro medallion. Do they look naturally round like a Beefeater or tenderloin medallion? The good people at the University of Nebraska in Lincoln have a marvelous site devoted to bovine myology: click. It is just about the coolest thing I have ever seen when it comes to beef. Its been referred to before in at least one other topic but certainly warrants another reference.

That is an interesting question Channie, and welcome. I have only seen turmeric available in three forms: whole, Indian and Chinese. These are simply the names that I have seen on the packaging and may not reflect where they actually come from. The whole kind I know looks like a piece of ginger root, the Indian kind is a bright yellow powder, and the Chinese kind is more of a brown powder. I see it as one of those ancient spices that probably has numerous names, colours and medicinal uses. Let's wait and hear from the turmeric experts . . .

I've not heard that one either. We made our own cakes in 1999 and I would recommend doing so if at all possible. I wanted to make all the food as well but I was forbidden, and in retrospect that was a good thing.

Great article lala, thanks for pointing it out. I rarely read the NY Times. Can you elaborate on your experience at the "Sacraficio"? I'd have gone if it weren't 3000 miles west of here.

Some excellent sugestions! We eat mussels a lot around here. They look good and taste good plus they are usually not too expensive. A sack the size of a small loaf of bread can be had for a few bucks, although once you lose the shells I find there's not so much meat after all. My way: 1. Dump mussels into sink/bowl cover with cold fresh water. 2. Rinse shells and pull off any beards, chuck the cracked ones. 3. Steam until open and flesh is orange/pink (around 10 minutes), chuck the unopened ones. 4. Serve on rice or noodles. One could simply steam with water, perhaps celery, many use white wine and shallots. Those are fine but . . . my way is to use a creamy dark stout, a bulb of garlic and a chopped leek. Use mashed potatoes as the white starchy bed. If you have a Cheiftans CD that helps too. This is one of the few cases where I actually prefer an overdone bit of seafood to an underdone piece. They toughen up if left to cook too long, but a semi-raw mussel is not my cup of tea. The steaming juice becomes very delicious, scoop some out and pour over the plated shells.

Thanks for the update. Farmed sturgeon sounds very interesting, I have no knowledge of that product. As a kid in the 1970's I caught a few in the Ottawa and St. Lawrence Rivers, they were big, bony and ugly I remember thinking. And rare. The Fundy Food festival sounds like fun. Let us know how much you get auctioned off for!

That's hysterical Abra! I see from the French Letters link you've hit your annual limit - and it's only mid-January (unless you posted 3 weeks ago, then I can understand). How about a big party with lots of people to eat your problem? I witnessed a foie gras festival in rural Quebec last summer. Those were some shiny happy people. I can't add any suggestions that haven't already been made . . . make candles!

Thanks for starting the topic jumanggy, you beat me to it. I like the new look and the corresponding adjustments to content. They were overdue for an update, it's a viciously competitive market out there and I wouldn't think an editorial board should just sit around getting obsolete. The photos are the most noticeable improvement. Less of the "fancy parties with well-heeled white people standing around" and more contemporary food photography. So yes, I'm a fan of the mag and I am extremely blessed to have a spouse who makes the cover recipe each month. Oh yes, that's every month! Behold Jan 08's chocolate pudding pie and Feb 08's blueberry pancakes: Note: I was very, very disappointed with the pancake recipe. It calls for a mix! Are you kidding me?!?! Kodiak Cakes Brand - never had it, never plan to. If I ever had the bad sense to come home from the grocery store with a cake mix of any kind I would be sent back for a refund.

Sounds like fun. The kids here like: 1. tomatoes 2. zucchini/squash 3. potatoes 4. chard/spinach 5. herbs - all kinds

For the first half of my life I despised anchovies, to me they were the salty brown spots on a bad pizza. Then I had the kind in a glass jar from Italy, the little fish stored vertically in oil. Night and day. So now I must know what these salt-packed anchovies are like - I see the Agostino can - are they better/worse/same?

Hey, that was interesting even though I manage about 4 or 5 visits to NYC per decade. I agree that Vancouver is a dim sum destination, best dim sum I've ever had. Finally, an actual voice to go with all the written words - the two are a good match.

I agree salmon skin can be delicious and it can also look fine on a plate, for example steaks with a crispy golden skin. I'll bet most restaurants serve skinless fillets, which is also fine. I wouldn't always eat all the skin for health reasons - the skin and fatty tissues tend to accumulate POP's (persistent organic pollutants) and IMS mercury, too. If you've got wild Pacific salmon you're better off than with farmed Atlantic salmon or Great Lakes salmon from, lets say, the Shores of Gary, IN or Hamilton, ON. WRT buying fish with the skin on, I've heard there are some gov't rules in place to assist the consumer with the identification of species . . . I can't recall the details.