Artichokes

Pretty things. Steamed tender, and served with a sweetened rice vinegar-mayonnaise dip. Simple, but pretty and worth the attention.

super aged cheddar

Old cheddar, that any sane person (those who eat fugu are stupid; those who do not eat fugu are also stupid) probably would have thrown away. It had nearly crystallized, like good parmesan. Very sharp. Crumbled and melted on toast.

Salmon and Avocado Maki

You don't need to know every time I throw down a maki roll, but these are pretty enough to share. Except for that bloody looking travesty on the wooden platter, somewhere near the bottom. It's a spicy tuna roll gone badly awry, and I was horrified enough to give it a name: the Lizzie Borden roll.
I get my accessories, nori and wasabi and rice and whatnot, in the Chinatown markets mostly, because they are cheaper. The crab stick is from Intershell, and I get my tuna and salmon from the nice folks at Connelly's seafood here in Gloucester. If I call first thing in the morning, Brad will cut a fresh piece and set it aside. Awesome. Then I get to use my knives, also awesome.

Comfort Food For A Rainy Day

I had to drive past Chinatown on 93 this morning, not enough time to stop, and I needed my noodle fix in this wet weather.

The noodles: thin hong-kong style par-cooked noodles, a freezer staple for me. I go to Chinatown when I run out. Running out of noodles is like running out of bread. Anyway, boiled al dente and -- this is important -- rinsed well in cold water. Starch is what makes your noodles stick, so wash off the extra. Plus, you don't want it to cook any further until it hits

The Broth: totally off the cuff, and off the shelf. Start with -- sigh -- chicken and vegetable bouillions and canned broth. Bring on the Asian backbone with star anise, fresh ginger and garlic off the microplane, dried abalone mushrooms (another shelf staple), fried shallots, palm sugar syrup and a spoonful of black bean and oil chili (pictured), for the glutamates (soy and yes, the msg).

Nu, put your cooled al dente noodles in a bowl with shredded greens and scallion, and top with broth. Add more oil chili or a squirt lime for bite, or more shredded ginger if you have a cold.

Like Buttahfish!

I saw my good neighbor Paul nosing through a 5 gallon bucket, so of course I came over to check it out and lo, a bunch of butterfish fresh from the trawler and due for lobster bait. He kindly gave me four of the largest. Cleaned, lined up the cast iron, and eaten as god intended: with the fingers, fresh from the sea that morning, a little salt and lemon.

Spiral Pancake

Trying to keep one step ahead of the boys.

Bubble Milk Dessert

Yep. Bought my own tapioca balls in chinatown, and made this for dessert at a chinese style meal. Served with soy milk, palm sugar, and crushed ice.