Peter the eater

That is exactly what I was hoping to learn. It would seem unthinkable to pass up those little yellow orbs especially in times when food was scarce. Does that word also exist in Hebrew? I get nothing for ayerlach using the common search engines. Would your Baba stir them into the soup so they break up, or do the yolks stay whole?

I beleive you are refering to post #16 on this thread. I opted not to take pictures this time, it was one of those scenarios where close up photography would be questionable. Like when someone's having a baby or something, I suppose some artful black & whites could work. Ovary soup might not sound like it would fly off the menu, but I'd try it. I regret not doing something with the 48 chicken feet plus 8 turkey feet. Now I'm beginning to feel I really let my flock down . . . oh well. Again, it was cold and I was bleeding.

I forgot to mention the combs or crests! My birds were small year-old egg-layers and had very minimal combs and wattles. Although they were an inviting red colour, I figured it would be a lot of effort, and it was snowing and my finger was still hurting. What would one do to with a coxcomb and wattle? Was HB watching an Italian chef prepare cibreo?

I recently butchered two dozen live chickens, still a relatively new and rewarding experience for me. As I drained, plucked and eviscerated these creatures I started to think about the quality of their life and how they fit into the big picture . . . and then I nicked my finger and said to myself "Ouch! Focus you MORON". In the spirit of more fully utilizing a creature that has been whacked to feed me and my family, I wondered about all the bits people (around here) usually overlook. How can I be a better "beak to tail feather" kinda guy? From eG and elsewhere, I have found good ideas for the feet, the gizzard, the heart and the liver. What I have really been wondering about are those eggs that are still in the oviduct at the time of slaughter. Some of the birds had several "proto-eggs" coming down the pipe and I must say they looked very appealing. Some were on the verge of being laid complete with a soft shell while upstream they looked like plump golden yolks without any albumen. Are there any established culinary traditions for these freshest of eggs? And while we're at it, are there any other gems inside? Lungs? Pancreas? Head? edited for spellling

Sad news indeed. I met him just once at a book signing in Toronto ten years ago. A gracious man who leaves behind a substantial body of work - he'll be missed.

PG you are the opposite of useless - I am on tenter hooks in anticipation of your next family outing . . .

Oh yeah, that guy. I admit, a man going around the country with an appetite and a camera crew . . . not such a bad idea. But the title suggests so much more. I guess it was a food show, in Canada, but it was never remotely close to great. He may be a good comedic actor who belongs in and contributes to a unique sitcom (Little Mosque on the Prairie) but man alive he was unbearable in that food show. It was soooo clear he was not a qualified chef or critic or anything . . .

If I am a client, I want quality more than I want originality.

This is such an entertaining thread to read, so much energy, so much anger, not so much love. . . I just watched Anthony Bourdain No Reservations in Hong Kong last night and I must say his food shows are the very best I have ever seen. Maybe I'll change my mind in the future but I always learn a lot and laugh out loud. His ability to put total knobs in their place while acknowledging the importance of everyday people and their great food is always impressive. Also likes: Jacques Pepin, Charlie Trotter, Alton Brown, Mario Batalia, Heston Blumenthal, and those crazy kids making cakes in Baltimore.

This doesn't quite fit the question exactly, but . . . I once drove 25 km to work with an apple danish on my roof. I had forgotten all about it until getting back in the car to go home 8 hours later.

That's really clever . . . its just like the Eddie Bauer clearance rack rolled up to the front of the store. I love that rack.

I have come up with a use for Parmigiano-Reggiano rinds which is new to me. Odds are some of the food geniuses out there in eG land will find this old hat, but for now I'm quite pleased with myself: Microplane a bunch of dry old rind into a shot glass, add a tablespoon of evoo and some crunchy salt. In a few minutes you have a wonderfully chewy nest of golden filaments - perfect for a point of toast or atop soup or pasta. BTW I tried this with warm water too. The first shavings that went into the water dissolved on contact, adding more led to a gooey substance with the look of molten mozzarella and the taste of Parmesan. There's some potential here but the oil version was much more exciting.

I went to buy red curry paste at the big grocery store a week ago and the shelf was bare. Isn't this how rumors get started?

We wind up with lots of crazy crap that never gets used. And I hate throwing stuff out, I must've had a prior life during a famine or depression. We have a similar method of pantry purging known as "read my lips . . . no new ingredients" or "just say no to groceries". After a week of unorthodox meals we're left with some rock-hard galangal slices and half a bottle of Rose's lime cordial. Then the cycle repeats . . .

Throw a towel over it before turning it on? Step outside with it?

I'm quite sure mold could grow on mushrooms (both are fungi) but they never last that long around here. Also pretty sure I have seen "brown buttons" for sale that were really creminis. What I often wonder about are the gills - the dark fins under the cap. I've heard many say how important it is to get rid of them for flavour reasons. I'm not sure I buy into that. I agree a big portobello complete with gills can turn a white sauce into a brown-gray mess, but ruin the taste?

That sounds like a creative and potentially delicious item. Personally, I don't think I could bring myself to puree a fiddlehead - that tight green juicy spiral is spring IMO. I suppose since they are off season and frozen the deed would be easier. May I ask where approximately your pickerel lake is located? Be vague, of course, its just that I've fished all over Ontario (even James Bay) and miss it terribly since moving out east.

Sounds like fun! I recently solicited some eG input for a similarly sized catering endeavour on this thread. Unlike your gig, mine will not be a big budget affair but I did get some great ideas. Have you got any more details ironed out? Is it sit and serve, buffet, fingerfoods only? Is their a regional/cultural dimension?

I have developed a taste for the mushrooms that have been rolling around in the crisper for several weeks. The ones that are on their way to dessication but still have some moisture. They're darker, chewier and more flavourful than the bright white turgid mushrooms fresh from the market. Based on the talk here I'm thinking they work so well in the skillet because the reduced water content means less steaming from within.

Well, I was in the middle of typing a mediocre response to the "KC sunflower lady" ( there she is: dividend) when the thread vanished! A merging of topics occurred behind my back right under my nose. Now I'm reading about many expecting parents who are wondering what to stock in the freezer prior to B-day. Although some of your kids are probably in school by now, congrats and mazal tov to JohnRov, Malawry, bavila, daniellewiley and 22tango. Back to freezer food . . . I like to get one of these: and then chop, fillet, season and vacuum bag: Its true frozen seafood is rarely as good as fresh. I find this way to be cost-effective and I can control portion sizes, bonelessness, seasoning, etc. I have tried freezing cooked salmon - not so good. The more I cook, the more I realize its almost always preferable to get your groceries as unprocessed as possible. edit to add: dividend Jen, I really enjoyed your blog this past summer.

Great stuff, so glad you persevered. Great pies, great sausages! Who hasn't done that at one time or another? Have your breakfast before you go to bed, it becomes tomorrow-guy's problem, not hungry-tonight-guy's problem. BTW, If Bedford-Stuyvesant can be "Bed-Stuy" I think goat roti can be "goti".

Your plan sounds reasonable. At a glance, here are a few thoughts: -the pantry looks to be about 5 ft across, a tight fit for a fridge and combo stove unless you want to move one of the side walls too. You could appropriate some sf from the living room. -moving the stove/oven means moving the big 220V wire which means an electrician, but it sounds like you'll get one anyways, usually a good idea. -personally, I like to have a bit of counter on both sides of the stove. Idea: fridge and pantry stays as is, your micro/convection oven above where the stove is now and put your induction cooktop on the peninsula. You get a nice and tight work triangle this way, but you'd want a stand-alone hood above it (as opposed to a built-in one under the micro) It could be made into a real feature! Brass, copper, stainless steel . . . travertine marble with gold foil accents . . . go nuts! -also, if you lose the peninsula in favour of an island you'd eliminate one of the two corner cabinets. Looks like there's room for 4'x6' island, that's 12' of under-counter cabinets, plus 3' more where the peninsula was attached. I find the "L" with an island to be one of the most ideal configurations. You know, you are now obliged to post pics of the final product!

Here's a few things off the top of my head (OTTOMH?) that I do for healthier meals: Steam your veggies. Roast/grill your meats. Season with fresh herbs or spices just prior to eating. Use more fruit and fruit juices for flavouring savory meals. Thicken/create sauces and soups with yogurt or mashed potatoes. Sous-vide mains for complete control of flavour, texture and calories. French fries are not an everyday food, and don't drink from the gravy boat.

Interesting thread . . . who doesn't like a good mushroom? I especially endorse what rlibkind says about combining fresh and dried varieties. I used to balk at the prices of dried chanterelles, lobsters, trumpets, etc. until I compared the reconstituted to the fresh on a $ per gram basis. Often close if not better to buy dry. Now I love rehydrating them in different liquids, particularly when they are way out of season. Morels in November? Behold:

I finally saw a show from Heston Blumenthal on FTVC and it was fascinating. Now I have a talking face to go with all those words I've read. This is a man worthy of a show. I don't get a chance to see much of the channel but for each good bit I do catch, I see a stupid bit that cancels it out. I recently saw the second half of a show called "Fink" and was surprised to see an old acquaintance from my undergrad days as the leading man - Paul, if you are out there send me a PM! You look like you are having a lot of fun out there in southern Ontario.