I don't like Miracle Whip either, but it does lend a bit of vinegary goodness, I leave my chicky salad sit overnight so it looses that weird tang and everything mingles much better.Going to college in midtown Atlanta is an exercise in torment. You're surrounded by awesome restaurants, but stuck on a campus where the dining hall is known as The Dumpster. So I said fuck a bunch of that and started cooking for myself. It became like fun science experiments you could eat, then Good Eats started airing, and then I bought a smoker ... its been downhill ever since.
I'll see what I can do when I get home. I'm finally moving away from hard and fast recipes and starting to think more about ingredients and how they interact and trying to incorporate things I've learned from other recipes. That and someone left a bottle of Bailey's at my house.
The lobster was on sale at Publix. It was actually cheaper than some of the cuts of steak, pound for pound.
That sounds good, minus the miracle whip. I make something similiar, except there's a dash of curry powder in it.
You had me on the cookies up until the Milky Way. Maybe a Snickers, but there's something about that much nougat in one place ...
It was frozen, but before you crinkle your nose, consider this. Unless you catch it, see it moving, or really know your fishmonger, it was frozen at some point in the transportation process. Even most of the stuff sold in big chain grocery stores in port towns, like Tampa. The "fresh" stuff in the seafood case has been thawed at least once, possibly multiple times (ew). If you get flash frozen fish processed at sea or at the farm with no additives, you'll end up with more consistent and higher quality seafood than "fresh". I used to not be a believer, but now I am after a side by side comparison someone ran for me proved me wrong.So wait... you did not mention if you bought the lobster live or frozen...
Yep, 100% true.If you get flash frozen fish processed at sea or at the farm with no additives, you'll end up with more consistent and higher quality seafood than "fresh".
It was frozen, but before you crinkle your nose, consider this. Unless you catch it, see it moving, or really know your fishmonger, it was frozen at some point in the transportation process. Even most of the stuff sold in big chain grocery stores in port towns, like Tampa. The "fresh" stuff in the seafood case has been thawed at least once, possibly multiple times (ew). If you get flash frozen fish processed at sea or at the farm with no additives, you'll end up with more consistent and higher quality seafood than "fresh". I used to not be a believer, but now I am after a side by side comparison someone ran for me proved me wrong.
Also remember that seafood is delicious and we want to enjoy it for a long time, so be sure to buy the right seafood and avoid the crap that isn't fished responsibly.
I find lobster tastes best when it's been scared to death.I was more curious about the fact that if you bought it live how did you... end its life.
I find lobster tastes best when it's been scared to death.
Do you get him drunk first?
Hmmm, they don't scare as easy when drunk - but you may be on to something....
Marinating it while it's still alive...
Hmmmm......
The most humane way to kill a lobster is to put it in the freezer for 90 - 120 minutes until it stops moving entirely. It should not respond to being picked up or anything. Then take a sharp knife and plunge it in the cross area that is right behind the helmet.I was more curious about the fact that if you bought it live how did you... end its life.
But yes, I agree with the last statement. Its hard to buy from responsible fisherman...how do you tell? (I guess I need to read the link) It is important because the waters are being over fished.
The most humane way to kill a lobster is to put it in the freezer for 90 - 120 minutes until it stops moving entirely. It should not respond to being picked up or anything. Then take a sharp knife and plunge it in the cross area that is right behind the helmet.
The most humane way to kill a lobster is to put it in the freezer for 90 - 120 minutes until it stops moving entirely. It should not respond to being picked up or anything. Then take a sharp knife and plunge it in the cross area that is right behind the helmet.
Or just throw it into a boiling pot of water.
The tail curls regardless if it was fresh or killed fresh. Non-curling tails are usually a sign of rot.or flip it over and rub its tummy. it puts it to sleep. plus when you throw it in the pot of boiling water, the tail doesn't curl because the muscles are relaxed.
The tail curls regardless if it was fresh or killed fresh. Non-curling tails are usually a sign of rot.
nyet. i've done this enough times.
Whatever, if someone brought me a flat tailed lobster in a restaurant that hadn't been cut, I'd send it back.
Edit : BTW - you realize I have Alton on my side for this one, right?