"Loosely" enforced ban, bags were available in any serious Chinatown. BTW here the authorities also look the other way at Chinese groceries selling Mao Tai and a few other very eccentric Chinese cooking "wines".
I've decided this is not my favourite time of the the year for food. There is so much of that earthy stuff. A dozen litres of Borscht, a dozen spaghetti squash, a dozen litres of turkey stock, a half dozen litres of ham stock, cabbage this and that, a couple dozen pound of onions and other foods that are apparently 'good for your soul.'
GD it, I'm getting tired of this stuff and it's only November. I wanna steak, I want an artichoke, asparagus, okra. I want crab, lobster, sashimi. I want some good food!
OK rant over, back to the stock pot. Mmm...beet soup. Yum yum.
Yeah over here we have every kind of squash imaginable coming out the wazoo. And cabbage like basketballs. Most of the more appetizing outdoor grown stuff is all but finished. I was getting asparagus that looked like tree trunks, and it wasn't tough. And things like berries were ridiculous this summer. Its great to have local Ontario grown produce when its in season. The flavor is all there and then some plus its 4x the size of the American stuff at 4 x less too. Excluding the import costs and availability. Standard growing practices are typically better here too.
DIY has some pretty serious chefs. Every time I open this thread I get hungry.
I don't, no. I find tamale (tomally?) repellent, and i always remove the GI tract from the tail. I was taught by my parents that the only bad thing in a lobster is the stuff the lobster ate, including the rotting fish that baits the trap, so as a precaution always remove the poop chute.
A local producer here is making shoulder bacon, which is a nice compromise, leaner than belly but fatter than back bacon.
Is because they score matching numbers on the allergy rollercoaster
(ratio of disassociated/associated rate constants, aka Kd)
Not that I know of. Steak sounds awesome ATM, medium well over fire. No spuds just a tall Guinness on the side.
Christmas shrimp
It is disappointing that we never see locally harvested shrimp around these parts any more, though I hope that the increased interest in local and sustainable fisheries will change that.
My wife and i used to have a Christmas Eve tradition: she would join her family for religious activities, and I would either go to a bar to see some old friends and/or go home and cook myself a steak or something. One Christmas Eve about 20 years ago i was on my way home and stopped by the supermarket to get ingredients for my supper and was surprised to see they had some fresh (never frozen) Gulf of Maine shrimps, at a good price, so i bought a few hundred grams. I peeled them (pain in the...) and put the shells in a pot with some water, onion, celery leaves, a piece of carrot, salt, peppercorns, cloves, cinnamon stick, a slice of ginger, garlic, some lemon rind, etc, and simmered for a while to make a nice spicy court bouillion. In another pot I sautéed some onions, garlic, ginger then added turmeric, chili, and garam masala (I was just getting into South Asian cooking around that time), then added the shrimp and cooked them just until they started to colour. I added some rice and the strained broth, and steamed until the rice was done. Amazing! I think I ate the whole dish!
It is disappointing that we never see locally harvested shrimp around these parts any more, though I hope that the increased interest in local and sustainable fisheries will change that.
My wife and i used to have a Christmas Eve tradition: she would join her family for religious activities, and I would either go to a bar to see some old friends and/or go home and cook myself a steak or something. One Christmas Eve about 20 years ago i was on my way home and stopped by the supermarket to get ingredients for my supper and was surprised to see they had some fresh (never frozen) Gulf of Maine shrimps, at a good price, so i bought a few hundred grams. I peeled them (pain in the...) and put the shells in a pot with some water, onion, celery leaves, a piece of carrot, salt, peppercorns, cloves, cinnamon stick, a slice of ginger, garlic, some lemon rind, etc, and simmered for a while to make a nice spicy court bouillion. In another pot I sautéed some onions, garlic, ginger then added turmeric, chili, and garam masala (I was just getting into South Asian cooking around that time), then added the shrimp and cooked them just until they started to colour. I added some rice and the strained broth, and steamed until the rice was done. Amazing! I think I ate the whole dish!
Moratorium on catch for now, something about non-existent climate change. We used to get these for $2 a lb.
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This sounds delicious. I need to get some garam masala again.
The dish you describe reminds me of a favorite in my family, Festive Shrimp. From what I know it's a Brazilian dish traditionally served at Easter Time. Very simple, sauté some bell pepper or pablano with onion until it begins to carmelize a little. Add a healthy amount of ground cumin, a can of Rotel diced tomato and chilis (putting the juice in the pan keeps it spicy, or strain if you want it mild). Add peeled shrimp, coconut milk, and serve over rice. I tend to dust the top with a very small handful of flour just before the coconut milk goes in.
Ciao,
Some things can't be translated straight from one language to another.
(comparable with whether or not to smoke a pipe or a cigar, or not, or one or the other, or both, or contemplating it, or...)
http://www.diyaudio.com/forums/lounge/271781-weed-music-16.html#post4296179
The French bloke who came up with the line, was born in Troyes. Andouillette from Troyes is an entirely different sausage to swallow/fill/blow.
Odd its my favourite time as I used to enjoy 'bringing in the harvest'. Especially when I had 14 apple trees to deal with the last of which was ready to pick about now and would keep till about february. But I think more than anything its linked to the british 'dig for victory' mentality. Also the colder weather (if it ever comes) make you want the stodgy high calorie stuff.
No this is cow country, never a shortage but I was brought up not to waste so I have to make it through these 'creations' before I can treat myself.