After dinner on Wednesday. I ask Larry and Lucile how to do to get lobster for dinner. I do not want to go to Nova Scotia without food so delicious fruits of the sea which is also considered a delicacy. And after several recommendations where to look and how to do, I said it was advisable to ask the cook at the store where purchased for if not the smell stays in the house for a few days and ultimately end up eating the cold so much that did not change the cook in the store or not.
But we had not finished speaking when Larry tells me, I will get, you go and enjoy your day and I buy lobsters for dinner, and was also a recommendation of them do not prepare anything more than a salad, that's how to eat lobster. Only with melted butter and some bread.
So on Thursday I went to visit the western part of Nova Scotia, went to the part where are given the highest tides in the world, but I explained that it is high in depth, but is much higher in the water up or down, depending if you are up or down obviously.
On the way to the beach Bloomidon, and as near the sea, I found that the vast majority of the channels through which flow the rivers were moist but not more than a trickle of water flowing in the background. This is because due to tidal forces, when they are at their peak, flood the river channel to be true about current tracing the course of the river for several miles, reversing the real flow of water in the process. That was the first sign the power of the Atlantic tides.
also on the way to the beach, go for a tourist spot apparently located at the top of the "north mountain" but that is so old that training is not very high but like the rest of the province is so flat and it is so at sea level appears to come upstairs you can see Mount Everest and many miles around. Again I found the red earth that was seen on Prince Edward Island.
Views from the "view" in the mountains north
I went to the beach, having no idea of \u200b\u200bwhether the tide was rising or falling. But as soon as you reach the park the truck facing the ocean while still some distance away, I realized that the tide was going out, because in less than 2 minutes I saw a rock emerging from the water. It was as if someone had pulled the plug from the ocean and in the cartoons, even from a distance you could see the water retreat, and then I remembered a comment from Larry, who told me that if you walk rather slowly, or never get to the water never go out of the water. I thought I was exaggerating a bit but it was unchanged.
But I was not going to get without going into the water, so I start walking, I must easily have walked 1 km or more to finally reach the water, but when it comes, the tide was rising, and it's amazing how fast it goes, in addition to small depressions in the ground, sometimes it seems that the water has not past the line where you are, but when you see back you find yourself in a small island.
Traces into the Atlantic at low tide had to walk an extra mile!!
So after a little video to appreciate the speed of change, I turned to the sea, or rather turned to the only output was to the beach because the beach was only accessible by a staircase because the surrounding cliffs were too big to go otherwise.
Barrancas on the beach Bloomidon
After leaving the tides back, I went to another part of the coast, a little town called Northerville, small fishing village, where the port to be still low tide, it seemed that they had been built far from water by mistake, as the boats were tied up but they were buried in the mud at the bottom of the bay such as 4 meters or more below the level of the port.
Low tide at the port of Northerville
Views in Norhterville
After photographing the people, I went to a historical site called Grand Pre which is famous because at some point in Canadian history, threw out all the French who would not swear allegiance to the British crown, transporting them to the U.S. or France and forbidding el regreso, aunque muchos regresaron unos años después, otros nunca regresaron y algunos hasta lograron quedarse sin ser deportados.
Tras una visita rápida, porque no había mucho para ver ya que eran todas cosas arqueológicas cerradas al público y lo único que podías ver eran fotos y dibujos de cómo se supone era la vida en aquella época, lo único que había abierto al público es una iglesia que reconstruyeron basados en los documentos del sitio. En si un embole, menos mas que no pague entrada porque si no me iba a enojar jijijiji.
Estatua en Gran Pre
Y de then I returned to Dartmouth, but I went with a companion for on the way from Northville to Grand Pre had risen to a veteran who was hitchhiking on the road and leave it on the main road to go to Halifax when I went to Grand Pre, but I found it again not far from where I left off and bring it up near the exit to Halifax where I was able to find someone to take him because the poor veteran could not with the legs hehehe. To say that I like 1 minute into the truck and accommodated in the seat, luckily I had no trouble either.
Once the home of Larry and Lucile, came the big moment to savor a delicious lobster Atlantic. But with Larry decided to wait for Lucile came to work for dinner together. When the hour of dinner we prepare for the feast, because eating lobster is a science. First
precise tweezers to break the claws of the lobster, some little things that seem metal toothpick to remove every last piece of flesh from the shell, large plastic bag to put the remains, many napkins to wipe the enchastre hands of the dish with melted butter for dipping the meat as you're going to remove from the shell and of course the coveted lobsters.
The idea was to get some pictures of how to eat lobster but it was both enchastre that will have to be limited to a very basic description of such a delicious dinner.
lobsters for dinner for my birthday
First you start the tongs, then each of the other legs, having done that proceeds from the lobster in half. Once everything is in parts, removed the shell of the front and find some meat to what would be the ribs, although the size of the lobster is not too big not much to take from there, after Take the meat, it continues with the legs, to which you take out the flesh and sucking biting on the outside to make up the meat until the opening is left of where they were attached to the body, but very tasty little meat. After the biggest job for the least amount of meat, but with the aim of not wasting anything, proceeded with the tongs, more flesh here and there but be careful to break them with pliers or a nutcracker, otherwise care you got me you're like me to cut the big toe, meat tongs is larger and already gives to dip in melted butter adds a special flavor of the lobster. After eating each piece of meat from the body pass into the queue, which is where most of the meat and traditionally is left to the end, there are now two ways to extract the tail meat, one is with a fork, push the meat from the bottom after having removed a kind of fins that have lobster at the end of the tail, in the which is a bit of meat that is done the same way that girls legs, biting and sucking every ounce of meat. O, but using both hands to tighten the lobster on its own to break the bottom of the shell, after the creek from one end to another, you can lift and access to the delicious meat that is hidden and waiting to be released. And enjoying the last morsels and pleasant chat over dinner and I told Larry that night Lucile was also my birthday and that they had not wanted to say anything because I did not want to complicate a lot doing nothing special and they appreciated his hospitality.
The larger the mine, almost a kg
Video of crawfish and preparing to delight us, Lucile is melting the butter
The next morning after a delicious breakfast westbound left to return to Edmonton where I would take the plane to return to Inuvik.
But before leaving Nova Scotia ago I had two stops be done, the first was a handmade Gouda cheese, but had to settle for buying a cheese and continue hormita trip because there was nobody to give me a guided tour and the second stop was to a farm that produces honey Maple, Canada's flagship product, the detail is that the maple syrup is only produced in the spring to be the ideal conditions on a sunny day proceeded by a cold night that makes the strongest sweet sap flow allowed a greater amount the famous maple syrup. But even though time was not right the farm owner was very friendly and showed me the machines and I explained the whole process and how technology has made it easier and more accurate throughout the process. All thanks to Larry and Lucile have been buying products from this farm for the past 20 years and not just buy for personal use but they buy for friends and relatives.
The process of making maple syrup begins in late winter where drill holes about 2 inches deep in each of the 18000 trees that have, and every hole out a hose which in turn connects a storage tank, as the trees on this farm are on the hillside all works by gravity, and have several small storage tanks in warehouses where they store the sap out of trees. Depends heavily on the climate is the amount of sap they collect every day, also as the seasons progress the sugar content in the sap decreases, the average of the beginning of the spring between 2.4% and 2.7%.
So the sap collected every day and take it to the shed where it is processed within 24 hours of being harvested.
The extraction process has changed a bit with the technology, but basically follows the same principles today using a reverse osmosis machine to extract large amounts of water, giving pure water is then used to clean machines and tubes at the end of the day. Is the same machine used by large cruise ships to make drinking water from seawater and kept in a closed water could be sold as distilled water. Passing through the machine is at a concentration of between 20% to 25%, and the reason for not using the machine to further reduce the concentration of sugar is that the higher the concentration the longer it takes to process thousands of liters processing .
In reverse osmosis machine goes to a boiler cooking the sap to evaporate the water leaving the solution to a 66.7% sugar concentration that is ideal, but 66.6% to 66.8% is acceptable. To determine the concentration of sugar used thermometers and a barometer, because small differences in ambient pressure change the final temperature for the ideal concentration.
After reaching the ideal concentration, is passed through another filter and is then bottled and sold.
also get other products like maple butter, which is honey with a greater concentration of sugar for which it is placed in another smaller boiler and continue cooking, and if you get all the water evaporated sugar maple.
And that roughly the process that leads from the sap of maple tree to the famous maple syrup. Pity that were not working and all media was kept so I could not take pictures, maybe next spring ....
And so we leave Nova Scotia. Also passing through New Brunswick and reach the city of Quebec where I spent the night, the next day I went to find Evan in Montreal. But we'll leave for the next article because it's been a while since I upload anything. I hope to upload the rest of my return to Inuvik and Inuvik my early days soon.
Fall in Quebec City
Thanks for reading
Juan
