Peter the eater
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Posts posted by Peter the eater
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. . . After dinner, Mrs. C improvised a tasty concoction of hard cider, applejack, and lime juice.
Pork riblets look fantastic. What's applejack?
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I thought this thread was going to be about molasses, and possibly rum.
Now I see I only imagined the letter L in backstrap.
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Klary,
This thread is a tremendous resource and I am really enjoying scrolling through it.
Do you have a book published yet? On-line info is good but its hard to beat a large and well-illustrated hardcover. Your words and photos are highly motivating, I am much more interested in real home style fare than the high fashion restaurant stuff.
I must admit I have very little prior knowledge of Dutch food despite all the people I have known here in Canada with Dutch roots (even my wife is half Van Nostrand) Most people know about the salty black licorice, the cheese, some pastries and cookies etc. and of course the famous clay Dutch oven. I hadn't considered the produce and seafood - maybe palingbroodjes is just what I need to overcome my aversion to eels (I swam through a school of them when I was a kid, yuck)
And I think I see sudderlapjes in my near future! I am a big fan of butter poaching as long as its not everyday.
Pete
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Wow the food looks good here.
doctortim: what did you do to that chicken prior to roasting? I'm curious to know what weight and what price, it looks brilliant.
Today I bought some salmon trimmings and a daikon radish. Some stuff from the fridge crisper drawer and some parchment paper resulted in this:
I liked it but no one else seemed too interested, maybe rice would have been good. I put green Thai peppers in my pouch, and everyone had lemon juice and soy sauce. It was nice to prepare individual meals ahead of time, but next time I'll add more punch.
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Hi Randi Calipoutine!
I'm really pleased you are going to share your food-life for the next while, and from my home province no less. What a week you have ahead. I have very fond summer memories of The Pinery Provincial Park, plus my godmother lives in London.
Spare no detail!
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Looking forward to David's foodblog! Guess that lets Dinner! readers out of the guessing, however... shhhh!
thx Priscilla, I was stumped by the teaser. I still don't know who David is or where he is - I think I saw "American Costco products" on the shelf, and perhaps a cold room for hanging beef? Or are those beef cattle? Whichever it is that kitchen looks like a place for some outstanding grub. Can't wait.
While looking around at earlier posts this picture really caught my attention:
It´s sheep! or let´s call it mature lamb.. anyway it´s delicious, very tender and even the layer of fat was delectable.
Chufi, I am a huge lamb fan but have never had mature sheep or mutton or whatever you might call it. It looks extremely inviting - I have no idea where I should find such meat. Do you find lamb vs. sheep at all like veal vs. beef?
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I agree the Canadian Living cookbooks are excellent, particularly The Canadian Living Entertaining Cookbook ISBN 0-394-22153-2.
I would also include something from Madame Benoit as well, she was a pioneer. Maybe The Canadiana Cookbook: A Complete Heritage of Canadian Cooking
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This is a great thread - I had no idea there were so many enticing images, and so often. I have been in withdrawal since me eG foodblog ended a week ago - now I have found a good place to share everyday meal photos.
Yesterday we had some frozen seafood (shrimp and scallops) battered and fried along with potato fries. This is the kind of thing you can get in the all pubs here and not something I would do very often at home. I'll call it a "frito misto":
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I'm guessing that is in the cellar of Trotters!
You got it!
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One more image, courtesy of stevarino. This is a monkfish with its head still attached, and it looks as though it has been skinned. It appears to be similar in size to the one I grilled and shared a few days ago.
Warning! The following is a crazy fish photo!
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A few more words and pictures!
As promised, here are some shots from the Lebanese food place:
And a few points to clear up:
- Pete's Frootique's other store is in Bedford, not Dartmouth.
- My mother-in-law is originally from Forest Hills, NY, not Flushing - sorry Pam.
- judiu: Beryl the cat is an affectionate female.
- heidih: that was actually my son Griffin pushing the pink pram, no worries, they share everything.
- MarketStEl: special thanks for your comprehensive comments.
- jumanggy, little ms foodie and Smithy: here's another kilt shot, can anyone identify this wine cellar? I have never seen such a collection.
Hint: it's in Chicago, been there 20 yrs.
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This week-long blog has been enourmously fun for me, I can't believe I have run out of days. Next time I'll have to get down to the Annapolis Valley, or maybe to Cape Breton.
In no particular order here are a few more words and images to tie up lose ends:
There are the carnivorous pitcher plants from down the road as seen last fall:
And a close-up showing how the lower leaves curl into little bowls for bugs to fall into then be digested:
These are last years lupins from our yard. They're usually shades of pink and purple and white, sometimes yellow.
Somebody asked to see my cat. This is Beryl, a polydactyl silver tabby aged 6 yrs.
This is delicious raw milk cheese from Prince Edward Island. Some may recognize the brand as a "high-end ice cream maker":
This is our collection of rolling pins. I have often thought that if I were a caterer I would get a pickup truck and a rear window gun rack to display them:
Over-sized kitchen equipment! A two foot potato masher and a 32" wooden spoon. Plus a few copper/brass implements I got at a yard sale yesterday (though I can't think of a practical use for them)
This is a stovetop coffee maker I use sometimes, it doesn't work very well or maybe I'm just not doing it right, but either way it seems photogenic:
I have uploaded a pile of photos from a Middle Eastern/Lebanese store in town to show the Mediterranean food that's available and popular here. I haven't heard back from the owners with permission so I'll just sit on them for a while and post somewhere else if there still is interest.
And that's about it - thanks for all the input and kind words! From Nova Scotia: Ciad mille failte!
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since you like stouts, do you like imperial stouts? Also, have you ever tried founder's breakfast stout?
I've never had a stout I didn't enjoy. I have heard of founder's breakfast stout but not tried it, is it the one with baby on the label? By imperial stout you mean those dark and higher proof beers? They're good. There is a micro brewery in downtown Halifax that makes outstanding London-style porter - its from the Propeller Brewery, next time I'll go for a tour.
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For dinner on a hot Saturday (it hit 30 Celsius, for the first time since August) we have some beer - the two on the left are from Quebec (I like seeing a griffin on the label) and the one on the right is a local Halifax stout, perfect for mussels:
Some asparagus, portabello caps, bag of mussels, salt herring, smoked herring:
That's blue cheese (called Canadian Danish, whatever that means) to go on the mushrooms (I scraped away the spore gills):
mussels are steamed on the stove - the broth is celery, onion, beer, water, and chunks of salt herring. I put the smoked stuff away for next time - it is so powerfully flavoured with smokiness it can easily overwhelm everything:
almost done, when the shells are open and the meat is pinkish orange, maybe 10 minutes. We removed the ones earlier which were cracked:
asparagus, onion, cheesy mushrooms are ready:
served with rustic bread and couscous underneath:
Friday we had some non-union child labour help with the rhubarb harvest:
almost a pound chopped up, added to some water and 3/4 cup sugar for poaching.
We have not had the rhubarb yet, but dinner was great.
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decorated lobster statues, they are everywhere! What variation on this theme does your city have?
Exeter is home of the White Squirrel!!
Albino rodents!
I love it! Are there decorated statues? BTW I have been to Exeter and I image its quite lovely this time of year.
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blueberry pancakes for breakfast:
We all went downtown. This is the gate to Public Gardens in Halifax:
inside the gardens:
decorated lobster statues, they are everywhere! What variation on this theme does your city have?
this places sells rum cakes:
down on the Halifax waterfront. This is where Canada's Naval Memorial The HMS Sackville docks in the summer. Its a WWII corvette, not the Chevrolet kind. I thought it would be there by now but it was not. If you ever get here and tour the ship, check out the ship's bell. My kids names have been engraved on it because they were christened aboard her.
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Tuna!
I got some yellowfin tuna steaks earlier this week. They are firm, dark and delicious. One got grilled indoors on an iron skillet and the other was cooked to medium on the BarBQ. Looked like this:
This rare piece is on horseradish mayo and a slice of baguette:
The next day I did the other piece outside (it stopped raining) and shared it with the kids. I cooked it a bit longer for them, although both ways are fine for me.
They liked it! That second piece almost looks like pork to me. The fish monger told me that the tuna was sashimi grade and caught locally. I know there have been some enormous bluefins caught nearby - there's a stuffed one hanging from the ceiling on cables at a B&B in Cape Breton where we stayed once. It was 1200 lbs when caught in the Canso Strait which separates mainland Nova Scotia from Cape Breton. These creatures are very impressive, like underwater missiles. Apparently they swim from one end of the ocean to the other each season.
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Donairs!
Warm up a pita, scrape some meat from a vertical spit into it, squirt with "sauce", add chopped onions and tomatoes. That's a donair - very popular here, also known as gyros (YEE-rows) in other places. The meat is spiced lamb, pork, and/or beef and the sauce is sweet and tangy. Tasty but very messy to eat. They are not exactly health food and I haven't had one in over a decade.
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I forgot to ask last time: Who's Mats Sundin?
Mats Sundin is the captain of the Toronto Maple Leafs hockey team. They didn't make it the playoffs this year (thats when I switch to the NBA Toronto Raptors) but their cross-province rivals (Ottawa Senators) are in the finals.
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QUOTE(Pam R @ May 26 2007, 11:26 AM)
QUOTE(MarketStEl @ May 26 2007, 06:39 AM)
I'm sure I'm not the only one who finds this (AFAICT) uniquely Canadian practice fascinating. Anyone know how plastic bags came to be the preferred way to package milk up North? What advantages do they offer over cartons or jugs?
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I'm not sure it's the preferred way . . . maybe it's regional. I don't think it's nearly as popular or available around here as it was when I was a kid.
Peter - is it all bags around there? Or do you have the option of plastic jugs, paper cartons or bags?
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Here are the dairy products from my fridge, plus two cartons I pulled out of the recycle bin.
As you can see there are many containers to choose from. I think the bags are fairly popular, probably not the most though.
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Coffee ice cream, wasn't it?
Was the Thai curry your recipe? I don't think I've ever had celery in any Thai dish. I'm sure I would have happily eaten the dish, though.
The Thai curry was more of a "use what you have" recipe. I find the red paste from the jar delicious and hard to replicate at home, like ketchup.
The ice cream was chocolate peanut butter cup at the request of our dinner guest. We just got the machine a few weeks ago, I can't wait to put some crazy flavours in it.
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We drove down the south shore to Lunenburg for lunch, it is a unique place with loads of history. It is a UNESCO World Heritage Site and, among other things, birthplace of the Bluenose schooner, the ship on the Canadian dime. There's loads of tradition here - settlers from Germany leave a legacy of boatbuilding, carpentry, food, etc. Here's what we did:
drove through Mahone Bay:
view from restaurant:
obligatory lobster tank:
deserts and drinks:
I had the seafood platter:
walking off lunch:
some of the street signs:
sauerkraut:
cranberry farm:
making ice cream:
much easier than the old way:
this is the old way:
finnished project:
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Maple Angel Food Cake
1 1/2 cups egg whites (from about 12 eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/4 cups sugar
1 1/8 cups cake flour, sifted
1 teaspoon pure vanilla extract
3 tablespoons pure maple syrup
Preheat the oven to 375 degrees F.
In a mixer fitted with the whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the granulated sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds more.
Sift the remaining 1/4-cup of granulated sugar with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup.
Spoon the batter into an ungreased angel food pan or 6 miniature ones. Smooth the top with the back of the spoon. Bake until light golden brown, 30 to 35 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate.
Serve with whipped cream flavoured with Maple Syrup
Maple Syrup Candy
1 cup maple syrup
Place maple in a small saucepan and bring up to 280 degrees F. Dip a spoon into the syrup and drizzle desired shapes onto a sheet pan sprayed with vegetable oil or lined with a silpat. Let cool completely so "candies" come off the sheet pan easily. Eat as is or use as a garnish.
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Her father is from Bristol, England and her mother is from New York City (Flushing), they moved up to Cape Breton in 1963. As far as "good Scottish recipes" go, she makes excellent oatcakes and scones, among other things. For Burns Day (Jan.25, birthday of Scottish poet Robert Burns) I try to make vegetarian haggis (a culinary oxymoron if there ever was one) but have not yet got it right.
Where you looking for anything in particular?
eG Foodblog: Calipoutine - Sparsley Settled Spaces w/ Hungry Faces
in Food Traditions & Culture
Posted
Those onion rings triggered my "salivation reaction". Its funny though because I never ever order them - unlike french fries. And I am a major consumer of onions and all their relatives (shallots, chives, leeks, garlic, scallions, ramps)
So what was wrong with them? What makes a ring?