Peter the eater
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Posts posted by Peter the eater
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I like the idea of this being "so last millennium." I wonder who decided that the turducken was no longer to be "done" after 2000. I can see how it doesn't really have that much glamour appeal but come on, look at it, its not supposed to be serious. Maybe if I had made with local birds, heirloom cornbread stuffing and cooked it sous vide? or some "molecular" turducken - chicken, duck and stuffing caviar surrounded by laser fried turkey skin?
That is an interesting observation. I think of turduken as a dish that went from regional delicacy to international oddity in the 1990's but I hadn't considered the skid back into retro kitch nor the fashionable ways to keep it relevant or hip or whatever.
I think it will be around for a long time in the most traditional forms. Plus, the farther you are from New Orleans (or wherever the beast was born) the fresher the idea is. I can tell you that there were many pre-assembled turduckens-in-a-box in the freezer section of my grocery store as recently as 2007.
And for the record I have been working on my own highly unglamorous seafood turducken. When the time is right . . .
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What a divisive topic! We call them garburators - and I don't really care for them. I spent last week at a place with one and was reminded just how loud and unnecessary they really are. I understand the convenience in an urban setting, and hooking one up with a dishwater is pretty nice. But for me it's a misuse of electricity and deprives the compost bin.
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I received some good ideas from Society members after posing a similar question.
Check out this thread.
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We have a nearby red abalone aquaculture operation and I think the demand for product is escalating. Whenever I see the vendors at the market they are sold out so I have yet to even get a sample. All I have is a business card - not too tasty! This thread has reminded me to phone in an order.
Needless to say I have zero experience handling abalone but look forward to doing so in the near future. The guys here say raw is best, like a fresh scallop. In my opinion, a little butter, garlic and heat will enhance just about anything.
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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.
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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".
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Wrigleyville Turducken Project Result:
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).
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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.
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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
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And before we toss "Foodie" into the river, can we also tie a cement block to "Sammie" while we're at it?
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.
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POP!
Just a reminder tonight is Burns Night
http://en.wikipedia.org/wiki/Burns_supper
The Immortal Memory!
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?
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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.
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Can we come up with a better term?
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)
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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".
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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.
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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!
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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.
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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.
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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 . . .
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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.
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Did anyone read the article in the NY Times on Chefs who have animals raised for slaughter?
http://www.nytimes.com/2008/01/16/dining/1...ing&oref=slogin
I attended a "Sacrificio" last Sunday, where the folks at Culinary Communion did the same with a pig they had raised. It was an amazing experience, very respectful and not sensationalized. I wish they'd been in this piece.
Did anyone else go on Sunday?
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.
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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.
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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!
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I know it sounds completely crazy, but I have too much foie gras in the house and I don't know what to do about it. I've given the details here, but basically I have 180 grams of mi-cuit that I need to use in a way that can keep in the freezer. What would you do in my situation? And please, don't say just eat it!
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!
St. Pete Beach
in Florida: Dining
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I drove through St. Pete's yesterday, it was very hot. I had a week of food exploration but I was a bit farther down in the Sarasota area. The fish market highlights for me were: blue crabs (pricey but worth it), stone crabs (sweet regenerating claws), grouper (becoming rare), shrimp (buy from the boat for major savings), mullet (always good) and conch (still looking for a home recipe). I'll add that alligator is nice but I don't know where you would buy it. Lets wait for the real Floridians native or otherwise to weigh in.