JoNorvelleWalker

Samuels says shad season is underway and they deliver anywhere. But shad is not on their product list and the website has no shipping or delivery information that I can find.

Hopkins did not say anything about shipping shad unfortunately.

Problem is on a good day I could probably walk the four miles. I doubt I could walk the four miles back. I'm sure I've told the story of making it to the store in Princeton only to be told: "We sold our last shad last night." At my age I have a reliable food radius of about two miles.

Picking up where last year I left off... https://forums.egullet.org/topic/160640-buying-online-fishfrozen-fish-shellfish/?do=findComment&comment=2247810 As I've said, shad is my favorite fish. Sadly shad has not passed my lips for years. I live seventeen miles east of a commercial shad fishery. I live about five miles north of a noted shadmonger. I live four miles from a fancy grocery that has most wonderful fish and meats on offer, including lovely shad in season. In my circumstance they might as well all be on Mars. Who knows how long any of us may live? I'd love to taste shad again before I die. Two years ago @Katie Meadow suggested Citarella as a shad supplier. Last spring with much hope and trepidation I ordered shad from Citarella. The Citarella website accepted my shad order but Citarella could not supply the shad. Does anyone know of a reliable New York/New Jersey/Pennsylvania fishmonger who can actually, really, really deliver exceptional fresh shad expertly boned? Not just those who talk the talk. Price is not (much) a consideration.

Forgive me, I'm just a visitor to this topic: last cherry season I dehydrated a bunch of cherries* and if I were putting them in ice cream I would add them dried. Maybe chopped up a bit. *a bunch of cherries dehydrated is not that much.

Two out of three.

I should ask for my new pan.

I had a granola dream last night. Aren't what are typically sold as currants really just small raisins? There is now a box of Familia in my Whole Foods shopping cart but I may yet try to make my own.

APO roast duck. One of the finest things I have eaten. Served with David Libovitz’s haricots tarbais and good bread. Beans were merely OK. Duck was exceptional. I spilled the duck fat on the floor.

And what was it?

What does the olive oil add? I was half afraid you were going to specify dried anchovies. My dentation does not do coconut. What else do you think might work? I have a case of Bob's Red Mill farro and several pounds of red walnuts I'd love to use up. For the oil, what about coconut or walnut oil? Or I could just buy a box of Familia.

My (pressure) skillet with the oil lives on the blast freezer in the living room. No space in the oven.

That is a gorgeous photograph. About how much did the piece weigh before cooking?

What eats iguanas?

Hsiao-Ching Chou -- Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More http://amzn.com/1632171236

Many thanks. It is the same walnut end grain block on which I've been photographing my loaves for years. The difference is the much lower noise of the new Sony camera compared to my beloved iPad.

Once again I craved roast duck with Tarbais beans. Bread was baked early enough this evening, but first a dead camera battery and then downhill from there. How I envy my Neanderthal sisters who only had to paint their dinners on cave walls.

\ What are the three besides chicken and peas?

Enough brandy and you'd never notice.

I now know why the thingy the camera used to hang from was called a BOOM. Tonight’s new camera photograph was hand held. Cheese and fruit awaiting. Not to mention wine, once the much needed mai tai is finished.

A spicy dried fruit dessert pie that traditionally contains beef suet. But usually does not.

Mincemeat pie?

Progresso clam chowder, apotheosis of canned soup. Well, except that it’s too salty. Dinner was supposed to have been roast duck with tarbais beans, but it is past 3:00am and tomorrow is the same day.

Batch 6, double batch. Begun around 3:00pm, finished about midnight. 240g almonds 120g apricot kernels 600g water 500g sugar 50ml orange flower water Some notes: recipe was about at the capacity of my largest blender jar. The nut slurry was more like a paste and it processed poorly in the Kuvings. No problem with the quality of the effluent, however the yield was not what it possibly could have been. Cleaning the crevices of the Kuvings was not fun. I heated the resulting almond milk with sugar to 103C or thereabouts. After it cooled a bit I homogenized the mix and went off to enjoy a much needed shampoo. When I returned from my ablutions there was a thick raft of congealed fat over a still warm liquid phase. Pretty gross. Now that the mix was somewhat cooler I re-homogenized it to oblivion. This time it looks like the orgeat will stay homogenized. Forever or until next month, whichever comes sooner. As much as I prefer my own orgeat I can see how @feste has a business model.

Medium large chocolate egg.