Peter the eater

When it comes to food, I'll take good over new any day. There aren't many truly new ideas in the kitchen, I don't think. New ingredients are rare; show me a plant or animal nobody has tried to eat! That leaves equipment and technique. Electricity, plastics, refrigeration, lasers . . . thats what leads to a food revolution. I feel a new thread coming on . . . BTW FoodMan, your pork and veal terrine looks delicious. I love the cross section, with leek on the outside. I made this duck liver pate last week:

During after-the-party clean-up or even the next morning when I go to warm up my coffee in the microwave. There it is! The damn asparagus that I forgot all about. I'll say this is a once per year thing.

free range organic duck liver pate: Normally I wouldn't count this as a dinner but since it was sooooo good and I ate a jar and a half between 5pm and 7pm . . . it counts.

Are you considering a new flooring material? If so how much area, and what's the budget? Just re-read your post, sorry I get excited when I think there's a reno afoot! My thing is to keep a big old beach towel behind the basement door. I have no dog, but I do have twins who are 2 1/2 yrs old so theres a lot of spilling. The towel can out-suck-up paper towels and sponges any day!

How about making Earl Grey tea ice cream? Bomber fans can put blueberries and golden caramel sauce on top, while the Rider fans can . . . . . . who cares! I hear Lenny Kravitz is playing at halftime. useless factoid: the Grey Cup is named after Albert the 4th Earl whereas the tea is named after Charles the 2nd Earl Grey. Pretty sure Albert also gave his name to the Street in Toronto's east end and the town of Earl Grey near Regina.

Good hacking vids here But watch out, I think they're anarchists!

That looks really great . . . but shouldn't a soup have at least some liquid? Maybe you could elaborate?

I assume that is a reference to Rocky the Flying Squirrel of Bullwinkle fame? That name might work even better if one used a raccoon (because of the Beatles song)

I don't have quite 20 yrs but I agree breasting out is a practical way to go for small and lean wild birds, especially if you have lots of them. No plucking, no gutting. I consider plucking ducks to be about twice as hard as plucking chickens. If you like the fat, and I do, get a farm bird. But if you want to do the "beak to tail feather" thing then good on you. One day I'd like to see how far a single duck could go - dim sum the feet, make arrow flights, tie some flies for fishing, etc.

Thank you, sir! I read, I laughed, I winced, I drooled.

I can relate to your situation, Alex the cook. I have had no formal training and don't plan to, maybe the odd class for fun might be in the cards (rural Italy sounds good). AFAIC, if you want to cook like a classic French chef you pretty much need to train like one. I beleive the more one does something, the better one gets at it. But, no offense to the highly skilled and educated chefs out there, its just food. . . it's not neurosurgery. By this I mean some of the greatest chefs of all time are self-taught and have rose through the ranks by doing not studying. One can chef a restaurant with a very limited breadth of technique or virtually no knowledge of other cultures and traditions. Why not get some used cooking school textbooks, or watch some of the videos online for free or for sale?

Sounds like fun. May I ask what your recipe for ham is? And do the front legs go in too or are they ground up? Have you done tongue, cheeks or ears? And do I recall correctly from elsewhere on eG you made some outstanding pork belly confit?

Well, I can't really complain. All I did was build the pig a modest shed and some fencing plus feed him a few times. I might adds that pig lived on my wife's family farm 4 hours away. My father-in-law (hereafter referred to as FIL) bought all the feed and lugged it along with water to the pen, all summer. And FIL lined up the butcher who does things his own way. I needed to be there in person to collect the things no one else cared to collect. So be it . . . next year we may get a Berkshire. I have a few pix to upload . . . I'll be back . . .

My freezer is finally full of pig! Here's what I wound up getting: -both shoulders -lots of belly -all the ribs -four hocks -a dozen or so chops -one giant ham -a ten pound frozen bag labeled "MISC" The shoulders were frozen in fairly inconvenient 30 lb chunks. I tried sawing by hand but it was too much work. My band saw is way too small. When I'm ready I think I'll thaw a whole shoulder out and butcher it for roasts and sausages. The ham is curing in brine, as was the belly which I got as frozen thick cut bacon. I'm pretty sure the misc. bag is just irregular cuts from the chops, as opposed to tongue, liver, etc. I figure I have around 130 lb of pork which should last quite a while. My ambition is to share pix as I work my way through the freezer, if there is interest. As always, suggestions are much appreciated. Oink.

I have never had squirrel but would be keen to try it. I have developed a real liking for rabbit, I image there would be similarities since both are mid-sized rodents. I think resourceful people across North America catch and eat their own squirrels. I'll bet rural acorn-fed beats urban dumpster-fed. BTW I had rattlesnake only once and loved it, over an open fire with Navajo fry bread in the Painted Desert no less. I'll never forget that meal.

Let me be the first to say: Um . . . Central Park? Someone there will surely have a gun. Just kidding - I saw fresh squirrels for sale near Saranac, NY about four years ago. Can't remember anymore details than that. Good luck!

Great idea Kerry Beal! I'll take a shot at the traditional figgy duff from Newfoundland and Labrador - not to be confused with Figgy Duff the folk music group from Newfoundland and Labrador. No need to take a shot at them.

Ouch, mojoman! Thanksgiving is not just about the food, although it should be a highlight. I'm guessing you're the only eGulleter in your family?

I missed your location before - be sure to share a photo of your bird of choice.

Sounds like some serious research going on at your place. I like my chocolate bars in shooter form. If I can't get the whole thing in my mouth at once, forget it. I don't know why the Halloween-sized bars aren't available year round. A Snickers Bar sliced up (on an angle, of course) is also acceptable.

Thanks for this story, Johnnyd. That's my kinda dinner party. I have been trading with local hunters - my own farm-raised poultry and pork for venison. The dishes you've shown here are inspiring me to say the least.

Was today the day you cooked your goose? I can never remember when American Thanksgiving is . . . I love goose and try to do it a few times each year. We have local suppliers who raise fantastic "free range organic birds" which are a bit pricey but deee-lish! Like farmed duck these guys are a lot fattier than their wild cousins. I do the Julia Child thing - prick the skin all over and steam it breast side up prior to roasting. A big goose will yield litres of fat - pure liquid gold!

The smelt are running! Here's pesce intero al forno in crosta di sale (whole fish baked in salt) from Jamie Oliver's Italy:

Excellent. I plan to make some this week for posting here.

Thanks for that, what would you call it with raisins instead of currants?