Peter the eater

This past weekend was thanksgiving here in Canada. I think this is a fairly traditional meal: roast turkey, stuffing, brussel sprouts, sweet potatoes, bread sauce, mashed potatoes, green beans, cranberry sauce and gravy.

Hah! I knew there would be a thread - one just has to look. I have pickled my first batch of eggs. These are the providers: And these are the eggs, plus a few jars of hot peppers: Won't taste them for a few weeks. Two issues so far: 1. Peeling the superfresh hard boiled eggs was a mess, chunks of white came off with the shell. Any suggestions? 2. My whole garlic has turned blue. WTF?

Well the rabbit wound up getting frozen for a month or so. We roasted him yesterday, whole with cipollini onions, garlic and fennel. The kids liked it. I think it was a little bit dry and overdone. I think I'll chop it up next time as many suggested, thanks again.

Here are some quinces from my tree: They are very hard and very tart but nothing an hour of simmering and lots of sugar can't fix. I cranked the soften fruit through a hand mill and froze small amount in plastic containers for future fun.

Like this one?

Wow, missed that one. Thanks.

Oops, how did I miss that one . . . an aspic of floor sweepings? Broom soup?

Some excellent ideas, thank you. Its looking like my event is in February so not too much fresh local greens. I love zukes best when they are only a few inches long, flowers attached. Maybe I should get one of those "professional chia pets" so I can get some nice sprouts going. Well, there's no sodium alginate in my pantry - or at least not in pure form. I have read and seen lots but have yet to taste or make. I love the fundamental ideas, and I must confess my undergraduate degree is biochemistry (B.Sc.Hons. Queen's '88) so I see myself as having potential. Once, I did make peanut butter in a pharmaceutical laboratory using only pressure. It was a machine for testing the hardness of a pill - if you put enough pressure on a peanut it undergoes liquefaction - the ultimate smooth! Your WalMart has Cornish hens?!? And they are cheap (cheep?!?) They're $8.80/kg frozen here, and they don't look so good. Guess I better get one and try - we do a lot more pheasant and even more quail. I think I have previously posted evidence here. That is a good idea. Rolling and slicing is very attractive, like brociola or nori. Dandelions! Now there's some cheap if not free. Next February there should still be some caked to the underside of my lawnmower! How could one deliver risotto in bite-sized portions at a buffet? Make ahead, roll and encrust with bread (panko? wonder?) then flash-fry? Time to go make another mess in the kitchen.

I have 144 shot glasses, tall and slender, all clean and in a box. I love the shot glass concept for the same reason I always pour my coffee (in the morning, at home) into a clear glass mug - you can see the colours! I used them earlier this year for a St. George's Day Feast (which you all know from your palmberry is April 23). Its just like St. Patrick's Day, only a lot more English. I served venison on a stick with Cumberland sauce in the glass. It was not a big hit but I think that's because of a combination of issues, specifically colour and temperature (too gray and too cool). Live and learn! It was an inexpensive flop because the deer meat was free from a friend.

Klingonesque!?! That is a very special nerd word - you have exposed yourself! Take two Romulan ales and go to bed.

Very, very nice. Although, pulled pork butt sounds a bit like an injury to me. My daughter won't be 21 for another 18+ years, please tell me it gets easier. I am inspired to download the camera and share some pix, thanks!

Ooooo I love the squashes, not familiar with the hubbard though. This forthcoming event should be early spring or late winter so using squashes would be appropriate. Puree in fresh pasta? It may be a "finger food" affair altogether, no utensils, nothing bigger than a bite, just glorious nuggets everywhere.

why pig potato? do pigs eat them? i'm lost.................. ← Yes, thats it exactly. The local tradition has been to see the larger potatoes as bigger and better, while others that are smaller or maybe a bit green (exposed to daylight) go to the pigs.

hot water works well.

You are right, mussels are cheap and delicious, but I am always disappointed if I take away the shells and see the paltry mound of actual meat from a 10lb bag. I guess they could be on the half shell. Skate and shark are really cheap here, could be a winner. I agree salmon is ubiquitous. I poached 8 big ones for a wedding last year, served it as a cold buffet, but the best part was the leftover broth from the steaming - pink gold! I'll have to post a few trials later on this thread - so many qualified eJudges here!

Absolutely. And the 'money food' should up front and recognizable to the eye and tongue. So part of the battle must be gaging the crowd's perception of what is cheap food. I think my group will go for just about anything provided there is enough choice. Some things (flank steak, lamb shanks, marrow bones) are seen as cheap but have become quite pricey. On the other hand, I saw fantastic tiny new potatoes at the market being sold as "pig potatoes" for a very low price. Whole duck is a great idea. Pork loin or belly, too. Pork in general is severely underpriced here - in the last few years the number of pig farming operations in Nova Scotia has gone from over 200 to about 30. Quinoa is a good choice as well - its a good price at the bulk food store, and its still seen as quite exotic.

I have agreed to cater an event for friends, which is something I don't do very often. The details are pretty vague as the event is months away but I have begun scheming. I'm expecting a rather modest budget but will have creative carte blanche. So I got to thinking about really good ingredients that don't cost much. I realize it depends a lot on where you are (what's local) and when you are (what's in season) as well as supply and demand, quantity of purchase, etc. Sometimes its just a matter of liking something the vendor wants to get rid off. For example, I consider the following year round protein items to be excellent value: pork tenderloin ($4/lb), farmed Atlantic salmon ($5/lb), chicken thighs ($3/lb). Fresh ginger always seams to be a steal. Corn on the cob in season. So I am interested in hearing about peoples go-to groceries, those ingredients that have a high bang to buck ratio. Can you dazzle a crowd with pork tongues? Beef kidneys? Some under-appreciated bean?

Here's on I could do without: Yummo!

I am very excited to see some Montreal this week, thanks in advance! I lived there for a few years back in the day - I look forward to seeing it through your "food eyes". Its a unique place and will always be important to me - many relatives in the Mount Royal Cemetery (and a few in Estonia). I still cannot get over your plate of eggs - how often do you have it? It seems like a breakfast for someone who is at least seven feet tall and very angry. This is a good sign.

I have known (heard?) people to become flatulent from water. I'm no gastroenterologist but . . . I'm sure there are some out there who would say "yes, almost anything could send forth the flatus". Its all about the bacteria.

I working on a risotto machine, and you all have to buy it. Well, not really, but I wonder if anybody has tried. I want the option of finishing by hand unlike my ice cream maker.

I realize BaconFat's comment is from 20 months ago but I am compelled to respond with a link from Canada's Fisheries & Oceans. Its true they have mismanaged resources in the past (especially cod) but I am convinced, after a long period of reading and vacillating, that farmed Atlantic salmon is a good thing. And it makes excellent gravlax.

Wow, twenty minutes later and I have my answer! Thanks gfron1, monavano, menon1971 and CaliPoutine. I had heard about the soup but was skeptical, now I'll give it a try. BTW the rind fragments are quite thin, maybe 5mm and very dense so I don't think I scored any of the "undisputed king of cheeses". Calipoutine, I thought of you guys in Exeter the other day when someone was explaining to me their stew made from squirrels! He said he has never seen a white one, thank goodness.

I was overcome with desire when I saw these at the store: Two bucks later I am looking at them without a clue as to what is next? Microplane them? Deep fry? Help . . .

This has excellent merit Peter. I also thought of a terrine, but this is easier. Air, land and sea. Hmmm. I am thinking about pureeing and seasoning the chicken along with spinach as the divider. Thank you very much for allowing me to shamefully steal this idea. The lamb is a piece of rolled roast and will work perfectly. You da man. ← Well alright then - take a picture for us. And thanks, I can't remember the last time I was da man.