Peter the eater
-
Posts
2,616 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Peter the eater
-
-
Wow, Peter, I've never seen a red quince. Those are beautiful.
I made membrillo today and it's drying in the oven right now. I also started a quince liqueur. I've really no idea how it's going to turn out, but soaking fruit in alcohol and then sweetening it almost always produces something wonderful.
The side of the quince that faces the sun goes red by early October, the ones on the north side of the tree stay totally green. I tend to pick the redder ones but it doesn't seem to affect the colour of the mash, the way red skin apples do for applesauce.
I replaced the HP camera with a $150 Canon Powershot and I'm likin' it!
BTW just checked out FRENCH LETTERS - very nice. It reminded me I keep not-visiting my cousin in Aix. Now that I've seen your blog I think I'll float the idea for a one-month home-swap.
-
I get the odd thing from restaurant suppliers, things I can't find elsewhere. I like to browse the clearance shelves with no sense of urgency, there's not much worse than being in a time crunch and getting hosed at the register with a full retail price tag.
-
Lamb is especially under-appreciated around here, thank goodness for the Greek and Lebanese communities for contributing to the demand. I think goats could have a great future, as food for people that is.
We do have access to some fairly "exotic" mammalian meats like boar, venison, goat and bison. I don't know the number's but I'd bet dollars-to-donuts that beef and pork are over 95% of the mammal meat market.
-
My father gave me his "carbonator" back in the early 1990's. It dissolves co2 in whatever liquid you have. I went nuts, unfortunately I took no food & drink pictures in those pre-digital days. The device is long gone (you have to buy their co2 cartridges) but I have some fond memories:
1. carbonated ruby porto with Spanish blue cheese - this was the best! My personal tribute to Iberia.
2. carbonated hot chocolate and amaretto with peanut butter cookies - a close second.
3. carbonated prune juice and vodka with a bran muffin - it will clean anyone out.
-
I never use fresh eggs. Its to much trouble to peel them. I always let the eggs set in the refrigerator for at least 5 days, 7 days is even better.
What Jack said is correct. When boiling eggs, it's the one time where fresh eggs are not the best thing to use.
As for the blue garlic, it's still edible.
Here's a previous discussion on the phenomenon:
Thanks for that.
Now I'm dreaming up some creepy Halloween food featuring blue garlic.
-
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?
-
-
-
Winter squash. If you get a huge hubbard squash, the per pound price is next to nothing, and the flesh is delicious. You could make a soup (the really simple one from the Bittman/Vongerichten cookbook always gets raves) or use it to stuff pasta or just roast it.
Like this one?
-
Wow, missed that one. Thanks.
-
don't you mean the floor's the limit?
Oops, how did I miss that one . . . an aspic of floor sweepings? Broom soup?
-
Some excellent ideas, thank you.
Baby zucchini, at our farmers' markets, in season.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.
How are your molecular gastronomy skills?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!
Wal-Mart has individually frozen small sized birds that I find to be tastier than the double packaged larger ones from Tyson and one per person is perfect. And they are cheap.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.
You can use a pork loin and do a rouladeThat is a good idea. Rolling and slicing is very attractive, like brociola or nori.
Salads with exotic leavesDandelions! Now there's some cheap if not free. Next February there should still be some caked to the underside of my lawnmower!
RisottoHow 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.
-
If you do a finger-food event, shot glasses of squash soup work brilliantly -- if you have enough shot glasses (demitasse cups work too). Pretty much any dish layered in a shot glass seems fancy.
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.
-
There is just something so........."klingonesque".about that noodle dish
Klingonesque!?! That is a very special nerd word - you have exposed yourself! Take two Romulan ales and go to bed.
-
Here is yesterday birthday dinner for my daughter
Beef ribs
pulled pork butt
eggplant parm
baked ziti
tossed salad with balsamic dressing
cole slaw
macaroni salad
soft rolls and garlic bread
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!
-
Winter squash. If you get a huge hubbard squash, the per pound price is next to nothing, and the flesh is delicious. You could make a soup (the really simple one from the Bittman/Vongerichten cookbook always gets raves) or use it to stuff pasta or just roast it.
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.
-
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.
-
Hi,
Any suggestions for unsticking unsauced clumped together cooked pasta that's been stored for a while in the fridge? Any suggestions for preventing cooked pasta from clumping if it's not used right away? I tried adding oil to the warm pasta, but after it cooled down the macaroni still clumped together. Maybe I didn't use enough oil?
Shel
hot water works well.
-
I'm always amazed at how cheap mussels are, for the amount of flavor they pack. I also find skate an interesting, inexpensive fish that may be more unique than serving yet another piece of salmon.
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!
-
So I think the trick, when catering on a budget, is to find cheap stuff that's not perceived as cheap, and to use noticeably cheap stuff in combinations that minimize it.
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.
Pickled eggs
in Cooking
Posted
Now that is interesting. I maintain that most pickled eggs are only pickly-tasting on the outside. I'll bet the albumen pin-prick technique mentioned earlier would help quite a lot.
I have always associated pickled eggs with English pubs. I wonder what the story there is . . . how they came to be on a rack at the bar . . . anybody?