What have U never made that U shoulda got round to by now?

[Jenise]

That's two more than I've made! I have ideas though; I always have ideas.

That's two more than I've made! I have ideas though; I always have ideas.

I know you do - that's why I have to keep in practice!

[Jenise]

I was showing my brother in law pictures of my various terrines over the years. It's actually an impressive body of work. Only one loser, a cold lamb ballotine, but I plated it with slices of a saffron-scented carrot terrine as a side dish which everybody loved, so even then my course wasn't a total loss.

Yeah - we've maintained an amazingly high level over many years. Been a lot of fun!

[Jenise]

How many years now? 18?

Think it is 16 - first one was in 2004 and last one was in 2019 (but I didn't get around to posting the notes).
https://www.rhodoworld.com/food-and-wine.html

[Jenise]

So our next one will be Terrine XVII. Can't wait!!!

Me too! Hopefully we won't be doing it in December......hmmm - plum pudding galantine?

Me too! Hopefully we won't be doing it in December......hmmm - plum pudding galantine?

Goose. Far preferable to an undigested bit of boiled beef.

Lobster! While I love lobster and have enjoyed it at many homes, I have yet to cook it myself. Scares me to death. Had it at a friend's home in Hillsboro, OR done on the bbq and it was amazing. My good friend and neighbor cooked it in butter and it came out so succulent. Still, I cannot bring myself to do it. Crazy!
I cook a lot and will try almost anything, as long as I have a recipe to follow for the first time around with something new.

Me too! Hopefully we won't be doing it in December......hmmm - plum pudding galantine?

Goose. Far preferable to an undigested bit of boiled beef.

The problem with goose is that despite being a large bird, it has remarkably little meat on it. You can feed four on a average goose and I do like the flavour, but for 6-8 people I lack the room to cook two of them. Well, that and an unfortunate little colloquy when I misunderstood a guest's answer when I asked if they'd like a little goose......

Lobster! While I love lobster and have enjoyed it at many homes, I have yet to cook it myself. Scares me to death.

I too have an issue with dropping the beasts in boiling water and then slamming a lid on them. Has something to do with them banging on the lid to get out with swiftly decreasing vigour. Unsettling to the point that I have only done it once.

[Jenise]

Why Bill, I never suspected you of having that kind of sensitivity!

Ah yes, now that you mention that, I do believe that is the reason I have not done it. Cannot imagine putting a live creature into a vessel of boiling water. Shivers. Actually, your comment opened up some memories...now I recall calling our local meat shop and asking them if I were to buy lobster tails, would they cook them for me....NOPE. They do so many wonderful things for customers, but that was not one they had started yet. Many places will cook lobster for customers. Maybe I should ask again since now they have a huge bbq on Saturdays and sell all sorts of yummy things. Why not throw in a few lobsters...

Lobsters get boiled. Don't anthropomorphize them... that way leads to... veganism.

If you like, you can drive the point of a knife into the body right behind the head to kill them instantly.

My monger sells frozen lobster tails (in three sizes!) and it's just a chunk of food, no neurons involved.

--

I trust everyone here has seen "Annie Hall" ?

And you know "The World's Worst Recipe" ?

If you like, you can drive the point of a knife into the body right behind the head to kill them instantly.

But I expect that they would be pithed off.....

[Jenise]

I'm kinda with Jeff. Not that I'm willing to go put a bullet in a cow's head, but to some extent maybe we should all take more responsibility for taking the lives of what we eat. We go through this every summer when we catch crabs. Bob apologizes to them before he lowers that ball-peen hammer.

True story: my best friend was the PR rep for one of the BC First Nation bands (aka Native American tribes in the U.S.). She travelled with them to some event sponsored by RFK Jr back east (she even got to visit the Kennedy compound!), and there was a celebratory dinner at a seafood restaurant wherein you walk through a lobby with a giant lobster tank in its center. At some point the bandmembers started disappearing and didn't return. Sensing a problem, my friend went to check things out and found the men surrounding the lobster tank, holding hands and chanting.

One of my most memorable vacations was Whole Hog Week at La Villa Bonita in Topazland,Mexico. We went to a farm out in the hinterlands where an American was living off the grid and raising her food and animals. We had Chef Dom Domingo with us. The owner insisted on killing the animal she was selling to us herself, which she did with and electric shock between the eyes on the forehead after which Chef Dom and his guys strung it up by her hind legs, and you can imagine the rest. I was the only female in the group who watched (and filmed) it from beginning to end. The next day the tour group (8 of us) butchered the animal into commercial parts and cooked it all different parts and ways the entire week. One of the most fascinating things I’ve ever seen/done in my life. Not sure I could boil a lobster live though. Though I have done so with many Dungeness crabs.

“Stunning the crustacean by chilling it in cold air or an ice slurry - saltwater or freshwater, according to the species - for at least 20 minutes.
Once the lobster is stunned, it should be mechanically killed as quickly as possible, says the RSPCA, by splitting it along the longitudinal midline on its underside. This can be done without first stunning the animal, but it cannot be considered as entirely humane as it takes even the most experienced person several seconds to carry out”

This came up on a quick search. I’ve generally placed in the freezer for 20 minutes and then into the pot.

This came up on a quick search. I’ve generally placed in the freezer for 20 minutes and then into the pot.

And headfirst.

I'm going to pretend I answered this one a couple of weeks ago, because I knocked two off my list last week.

I made ratatouille for the first time. Really tasty, but a bit of a problem with the eggplant. The recipe called for leaving the skin on. I was using porch-grown ichibans; there was a lot of skin for the volume of eggplant, and I wonder if the ichibans have tougher skin than European cousins.

And I picked 23 pounds of blueberries, and canned 10 pints and 20 half-pints of them. Unbelievably good. I like the French Bonne Maman (sp?) blueberry preserves we've been buy for a few years, but the ones I picked and canned were vastly superior.

Does anyone know why it is not called jarring?

From Quora:

Why is canning called canning and not jarring?

Canning was short for putting foodstuff up in Canisters, whether they be made of wood, clay, or tin. When glass jars came into being, food was put into glass jars, then put in a Canister to keep light from ruining the food stored in glass. The term Canning just hung around as packaging methods improved.

Larry, do you see some irony in the earliest sort of container used to preserve food/drink, the amphora, now being the darling of winery ad men and winemakers. In tastings of amphora aged wine vs same wine made conventionally I remain unconvinced that there is anything to it - there seems to be as much or more variation between different barrel treatments.

Larry, do you see some irony in the earliest sort of container used to preserve food/drink, the amphora, now being the darling of winery ad men and winemakers. In tastings of amphora aged wine vs same wine made conventionally I remain unconvinced that there is anything to it - there seems to be as much or more variation between different barrel treatments.

Actually, I haven't heard anything about that. But I would tend to agree with you.