"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Food and Kitchen Safety
Click Here to Login
Thread Tools Display Modes
Old 07-30-2015, 10:44 PM   #11
Chef Extraordinaire
Addie's Avatar
Join Date: Nov 2011
Location: East Boston, MA
Posts: 21,179
I am in seventh heaven. Today there opened The Boston Public Market. It is a year round farmers market. And one of the stall makes fresh smoked fish. Including Finnan Haddie! I am ecstatic! It is very seldom seen in this part of the world. Known to the rest of world as smoked Haddock. Right now it is a crazy place. The place just opened today and it is a crazy place to be. I will wait until it calms down. Right now there are 30 stalls and all the stalls have products that are grown here in Mass. or throughout New England.

Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 07-31-2015, 06:06 AM   #12
Master Chef
CraigC's Avatar
Join Date: Jan 2011
Posts: 5,899
Originally Posted by CWS4322 View Post
I have the same problem with pickled her ring (could explain the fork in the glove box), pickled salmon, and squeaky fresh cheese curds.
Oh, I'd get it home, but it wouldn't last the day/evening. You can imagine the looks I got in Elementary School when I opened my Wolfman lunch box and pulled out pickled onions (the ones you could buy in gallon jars from Maryland), pickled herring and leftover steamed shrimp. My grandmother would put a Tupperware container with ice cubes to keep things cool. Wasn't an everyday thing, but when I had it, the other kids were grossed out.

Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote

cook, cooking, food

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:54 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.