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What Else Can You Do with Green Papaya?

I also remember soaking the peppery seeds in water and then straining it off and making a drink out of it, but for the life of me I can't remember the taste except that it was mild; it was so long ago and, being young, I was too lazy to bother most times. If anyone else remembers having done this it would be nice to see a recreation, photos, quantities, description of the taste, etc.

Aug 14, 2014
Pat50 in Features

What Else Can You Do with Green Papaya?

Hi Keysellynart: Obviously you (and your grandfather) must come from a different place than I and my family do. Sometimes the same word/name in place B can mean something completely different from what it means in place A. Where I come from pawpaw is definitely papaya and it is definitely NOT poisonous and I have definitely been using green pawpaw/papaya to eat for my whole life. (It took me awhile when I came back to North America to learn to call it papaya as they do here but I, and all my family and friends always have and probably always will continue to refer to this fruit/papaya as pawpaw because that is the name everyone knew it by as children growing up, going to the market, etc.) What would be interesting is to see a picture of the thing you call pawpaw so we can all make sure we are all reading off the same page, as it were.

Aug 14, 2014
Pat50 in Features

How to cook burmese python?

Sounds like you really know what you are doing here. Especially about the sinew. Would like to come eat at your house. Sounds delicious.

Aug 11, 2014
Pat50 in Home Cooking

How to cook burmese python?

Yes, many, many years ago, when I lived in a village near the Amazon, a 20-30 ft anaconda (head in the grass on one side of a road [one lane each way], tail in the grass on the other side) killed by a lorry was quickly divided up by villagers, tenderized in pressure cookers and curried. But then most things were curried and pressured there, or pressured and boiled for days and days in cassareep to make pepperpot which is dark, black syrup made from bitter cassava - boiling destroys the poison (cyanide I think? ) and with scotch bonnet peppers, clove and cinnamon that is lovely; my favourite though, I think was the iguana which was quite nice; definitely wild and flavourful and tastier than any beef I ever ate.

As for why anyone would want to eat wild meat? Like Everest, because it's there, and, so long as it is not endangered (at that time the anaconda and iguanas were not, at least that we knew of - obviously many years ago), they have a much lighter carbon footprint then factory farmed beef or chicken or pork and taste way, way better. Besides, if the animal is dead anyway, like the snake was, why waste the protein?

Aug 11, 2014
Pat50 in Home Cooking

Won Ton Soup Broth, a second try

Yes, if I don't have shrimp shells I may use shrimp paste, "trasi" which is Indonesian I guess? a fermented shrimp paste, really, really good, though a little over the top for wonton soup; but anything is better than the plain water with ginger I have endured at a few restaurants.

Jul 06, 2014
Pat50 in Home Cooking

Won Ton Soup Broth, a second try

Thanks to both you and Vicki_Vale for mentioning the fish/shrimp stock. After some investigation and experimentation we discovered that the only thing that tasted "authentic" was a fish based stock with shrimp shells; we now use fish-heads and shrimp shells and create a wonton soup which is truly "shiver worthy" (as when you get shivers of delight from something exquisite). Fish-heads are even better than bonito flakes because they add the necessary body which turns an "OK" wonton broth into a masterpiece and the shrimp shells give it the wonderful aroma and distinctive taste.

Jul 06, 2014
Pat50 in Home Cooking

The Red Howler Hot Sauce

Nope, I've made my own hot sauce and fresh peppers have a lovely fragrance and that should come through in the final product.

Jan 23, 2014
Pat50 in Recipes

Foodie Angst about East Coast Canada Move

Yes, I've made quite a few moves in my life too, including the "drop everything" type, but this move will the the last move of our lives and being less resilient and having less stamina and muscle power in the last few years, it is important that it be done right. So, thanks to all of you, this gives me a lot of good places to start. See you on the streets of Halifax then someday!

Nov 26, 2013
Pat50 in Atlantic Canada

Foodie Angst about East Coast Canada Move

Yes, you're probably right. Not to mention that we are starting to plan for renovations required before we can sell here. I think there must be a reno brain syndrome and possibly a large move syndrome as well. The bigger part of the renos soon, then a trip out next summer to see the lay of the land and meet up with a relative out there, then next fall/winter the cosmetic finish part of the renos and then in the spring, selling and moving ,... yeah, I guess flipping would be a good word. Thanks for your patience.

Nov 25, 2013
Pat50 in Atlantic Canada

Foodie Angst about East Coast Canada Move

Just curious; are the fish from trucks safe to eat? They sell them from the side of the road out west here too but I never thought they would be safe enough to eat. If I want fresh I go to the wharf in Maple Ridge.

While I'm here might as well ask another question. Just went today to order my fresh pork leg which I cure every year for my Xmas ham. It started me wondering about a few other ingredients I like to have around, or at least be able to get for special occasions, so here goes: where on the east coast (halifax but am also willing to travel now and then for special items) can one get: fishheads, pork feet, fresh pork legs? Given the East Coast reputation for fish, I suppose fishheads are available in lots of places? But can I get my pork feet and fresh leg of pork every Xmas at some meat market or store, or is that something one can only get at a farm? If the latter does anyone know which farms would sell the feet and a leg without asking you to buy the whole, or even a half pig because even with a dedicated freezer I doubt that I would have room for that. Which reminds me - I don't anticipate transporting my upright freezer from west to east, so, given all the good restaurants everyone has talked about here, I assume that there is somewhere one can buy a dedicated upright freezer? You have all been so helpful I hope I am not overdoing these questions.

Nov 24, 2013
Pat50 in Atlantic Canada

Foodie angst about East Coast Canada move

Yes, CanadaGirl, thanks to you and to many others who were generous with their time and advice. Now the only thing I have to be anxious about is the cold and snow. Thanks to all who responded to my query. Maybe I should wear a Pat50 button ;) when I first move to the East Coast so you can all say hello in the "ethnic" grocery stores and restaurants you have directed me to and I can invite you all to a party where you can all sample the fruits of your assistance. ;)

Nov 20, 2013
Pat50 in B.C. (inc. Vancouver)
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Jackfruit in the Triangle

If you get some, have you ever considered making chips - fried or perhaps baked - from the green fruit? If you do, let me know how you like it - or not.

Nov 19, 2013
Pat50 in Southeast

Jackfruit in the Triangle

I'm so sorry Tom that you don't like durian. It, and jackfruit are both so good, but especially the durian that my mouth waters just thinking about it. Admittedly the aroma is pretty horrible but if you can hold your nose until it is in front of you and then just dig in, the wonderful taste will soon have you learning to tolerate the smell in order to get to the great taste. Ah, well, though, to each his own of course. My mother-in-law loved bitter melon/corilla but I can't stand it no matter how she cooked it.

Nov 19, 2013
Pat50 in Southeast

Foodie Angst about East Coast Canada Move

Now that is one thing that definitely excites me about the east coast. I remember as a child going to the cottage for the summer and having an outdoor meal with lots of lobster my grandfather caught (he wasn't a fisher/lobsterman by profession but somehow I remember him having some lobster pots the uncles helped him with? how that all worked is now lost in the mists of time), rather like the modern day equivalent of hamburgers and hotdogs on the grill but way tastier. we get some shellfish out here in the west but I have memories of way better shellfish down east. Lobster, oysters, mussels, oh yes. Looking forward to that.

Nov 19, 2013
Pat50 in Atlantic Canada
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Foodie Angst about East Coast Canada Move

Sounds like the informal, spontaneous weekend parties we used to have in Suriname; Saturday afternoon on the patio, good music, enough good food, perhaps being cooked as we partied; something good to drink, lots of dancing,(not too sure about the jig thing?) .... I could live with that. And give me the occasional visit to a really good restaurant for variety. Maybe a theatre or play now and then. Yeah, sounds doable.

Nov 19, 2013
Pat50 in Atlantic Canada

Looking for wild smoked salmon in Halifax area

I'm really curious about this "bland, watery and just not very 'salmony'" tasting non-farmed salmon; just to see it, and taste it to find out what it is and where it comes from and how it got like this. The wild salmon I eat is darkly coloured, rich and meaty tasting (by that I mean firm, compact and very strongly salmon flavoured). I am so curious to know what you bought and why it tasted so awful. (On the other hand, I could just wish such an abomination would simply disappear.) But I still wouldn't eat farmed salmon as a substitute. To me, farmed salmon is just plain nasty. I'd just have to give up eating salmon at all.

Hey, if we all live another 50 years - which I definitely won't - we wouldn't have to worry about this anyway; all the shellfish will die off as the seas get more acid and probably a lot of the fish will die off too as the waters heat up.

Nov 18, 2013
Pat50 in Atlantic Canada

What specifically about a dishwasher is damaging to cookware?

Based on that kind of advice I switched to Cascade Complete pillows and the problem immediately got much, much worse. I changed to another detergent and the problem returned to being the odd stainless implement and the black plastic implements only. I won't go back to Cascade. It made the problem worse for me.

Nov 15, 2013
Pat50 in Cookware

Foodie Angst about East Coast Canada Move

No idea yet. I haven't been to Halifax in over 60 years. We'll have to come out next summer and look around.

I did the bars/pubs/restaurant scene in my 20s and that is still enjoyable now and then but not exclusively; then in my 30s and 40s when we lived in the tropics, I discovered a talent for throwing really fabulous parties on the larger side; later we moved back to North America and the city and I've enjoyed the grocers etc but felt constrained by the lack of space for entertaining. Parties with less than 10 people just don't seem to be as much fun. Guess it was a bit of a pipe dream from the sounds of things but I was hoping in retirement I could combine the great food resources with the space for entertaining. (Now my sister, who thinks black pepper is too spicy, is considering retiring in Costa Rica. Go figure!)

Nov 14, 2013
Pat50 in Atlantic Canada

Foodie Angst about East Coast Canada Move

Nope, I'm not into winter sports per se. I was thinking more of the long cold winter months and everyone being cooped up inside, when and where do people down east manage to get together in groups of more than four, to share good food and drink? Unless everyone has huge homes where they can often entertain 10-20 people easily. And everyone lives really, really close to each other so there are no snowy, bad roads to keep people away? After all, one of the best things about good food is sharing the experiences, isn't it?

Nov 13, 2013
Pat50 in Atlantic Canada

Foodie Angst about East Coast Canada Move

No, am not at all into snow mobiles. My memories were more of toboggans and skating on the Rideau Canal. Ah, well. But, yes, I have definitely realised that, if I want to eat well in retirement it needs to be somewhere in, or very near to Halifax, say, not more than 45 minutes drive - whatever communities that would take you to. I am judging by my distance here to Vancouver, which is the farthest I am willing to travel for special items. Mostly I like to shop within 10 mins of home and about once per month I go to the T&T which is about 30 mins away, so that is the distance I feel comfortable with. Then trips to Vancouver are maybe 3-6 months apart if there is something really special there. So I guess that is where we will be looking. Odd maybe (maybe not so odd?) but while I thought I was one of the only ones braving the move from west to east I now find that there are a fair number of former westcoast foodie types who have moved east, all of which gives me more confidence. Where there is demand, after all, ....

Nov 13, 2013
Pat50 in Atlantic Canada

Foodie Angst about East Coast Canada Move

Too bad about the NO to parties in the snow. I remember as a teenager living in Ontario at that time, having a toboggan party in the snow with hot drinks in flasks/thermos and hot food - I think it was chili? - in some sort of keep hot arrangement. We were 16 at the time of course, which makes a difference, but I do know a fabulous time was had by all. Now that I'm older the news that Halifax and Southwestern Nova Scotia have the mildest climates outside of the west coast is probably more practical good news.

Nov 13, 2013
Pat50 in Atlantic Canada

Foodie Angst about East Coast Canada Move

Thanks to you too Halifax Retales, especially about the up-to-date info like the Japanese on Barrington. That I must admit was a concern; all these small mom&pop type venues; especially those with very cheap prices, will they still be there by the time I get there? Still, good to know. I like the idea that Pelley Foods can, will order for you. That gives me a great idea. I will try to collect as much info as I can about the foods I like by jotting down any info on packages, not only name and brand but also distributors, and then maybe some place like Pelley's would be willing to try and get it? Sounds hopeful. As for Superstore and T&T, I looked up the Halifax Superstore online and it was quite a surprise! So tiny! So mom&pop-ish! SS here in the west is HUGE and about 2 years ago they bought out T&T and so now the T&T stuff has filtered through, which is a good thing. It saves me a half hour drive to get to T&T, although I still have to go there to get things like fish-heads for soup stock. Long beans are a treat there, and their large packages of dried mushrooms are so great for everything. But after getting some names here in this forum it gave me a place to start for online research and it seems that there are places in Halifax where mushrooms and even some fresh produce like bok choi can be obtained. Everyone has been so very helpful. When I get there I shall have to throw a very large party and invite all of you. (I hadn't asked but I am assuming that ordinary items like fresh ginger-root and fresh garlic are easily available everywhere?) With all the snow there, does anyone ever do outdoor winter parties or does everyone just hibernate inside all winter?

Nov 13, 2013
Pat50 in Atlantic Canada

Online site for buying wild salmon? (moved from Ontario board)

Try www.theseafoodclub.com. They are in BC, catching and shipping wild Canadian salmon and shipping it to Cagary and Toronto.

Nov 12, 2013
Pat50 in General Topics

Looking for wild smoked salmon in Halifax area

As someone who has been following the fight on the west coast to save the wild salmon there I was afraid that what I am hearing in this forum was what I would find when I move back to Atlantic Canada. It's a crying shame because there is a world of difference between wild and farmed. I love fresh wild salmon but prefer to eat the frozen wild or order the gravalax/lox made from wild salmon rather than eat farmed salmon, no matter how fresh it is. Yuck! Sorry, but it is the same as eating chicken produced on a factory farm. I'm sure there must be a source for wild gravalax somewhere online so I better start looking for it now. If I find a source I'll post it here.

Nov 12, 2013
Pat50 in Atlantic Canada

Foodie Angst about East Coast Canada Move

Thank you CanadaGirl. This is obviously a great start on the idea that people will be happy to help. For now, I am going to copy and save your ideas and those from "existential_crisis" in an email I will send to myself and save under my "Relocation" folder. When I get there I'll buy a map and try to mark down the locations you have both mentioned and keep that as my starting points on my first map for exploring.

Nov 12, 2013
Pat50 in Atlantic Canada

Foodie Angst about East Coast Canada Move

Oh yes! Thank you sooo much. That is exactly what I need. So, Halifax it is - which is lucky in a way because that is where I was born and I'm sure there are still relatives on both sides of the family kicking around the area somewhere, from Sydney to the Annapolis Valley. Where I live right now in BC we are known to the neighbours as "the house with the fabulous smells" and neighbours regularly ask for samples, so maybe we can start a trend there too. And the information you have kindly supplied will keep us trucking into a wonderful retirement.

Nov 11, 2013
Pat50 in Atlantic Canada

Foodie angst about East Coast Canada move

Ooooh! Riches! Thank you for the links. I shall try them all in advance of the move. I've looked at one already and can see that food on the East Coast, whatever awaits me there, will be definitely doable with these resources. And, of course, there is that Chef Michael person the Georgia Strait mentioned. If we can find out where he shops then we can, I'm sure, rest easy about moving out there. Thanks to all for your help on this.

Nov 09, 2013
Pat50 in B.C. (inc. Vancouver)

Foodie Angst about East Coast Canada Move

I was advised that a query I had posted elsewhere might be more appropriate in this forum. http://chowhound.chow.com/topics/9236... - I like the Maritimes, having been born there, but since apples and maple syrup and potatoes are not things we can eat except on rare occasions I would like to get an idea of what we can find when we move there. Where I currently live on the West Coast we like Vietnamese, Indonesian, Portuguese, East Indian, West Indian, and Japanese foods, though we are always open to experimenting with other types like Persian foods etc etc. I am anxious to know whether I can go to a grocery store in say, Moncton or Halifax or Charlottetown and buy things like: masala, quality curry powders, various types of hot peppers, Trassi, and other ingredients of that sort, or not. I understand the major store down there is Sobey's but does anyone know if they have as good a selection of imported ingredients as say T&T or Superstore has out here in the West? Or are there any small mom & pop groceries in those down-east towns that would sell ingredients from other countries?

Nov 09, 2013
Pat50 in Atlantic Canada

Foodie angst about East Coast Canada move

Thanks for the link Anne M. I'll give that a try. As for the suggestions from Georgia Strait, maple syrup and potatoes and apples, yes, I was aware of those and since I also believe in the "when in Rome" approach we do plan to make as much use of local produce as possible but, with a diabetic husband - not using insulin - who is nevertheless a (restricted) foodie type, those sweet, sugary, starchy foodstuffs have to be severely limited in quantity and even the hours/time of day he can eat them so they can't play a major role in our food plans. I think the one thing mentioned that has already relieved some anxiety is the idea that New York and Montreal are not that far away. And maybe with an internet connection we can do more online ordering of non-perishables. Thanks to both posters.

Nov 09, 2013
Pat50 in B.C. (inc. Vancouver)

Mouth-Blistering Habanero-Carrot Hot Sauce

I'm cutting down on the vinegar and omitting the sugar but I like the fact that it is not cooked which gives it a really fresh taste. But it seems a little grainy, perhaps because of the fact that it is not cooked. I'm wondering if maybe cooking the carrots and leaving the peppers uncooked would fix that?

Nov 09, 2013
Pat50 in Recipes