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Things that are pissing you off- Food & Drink Edition - Page 188

post #2806 of 2864
congrats impolyt. i was wondering what was going on. start a facebook group that i can share with people in korea!
post #2807 of 2864
I'll come if you have Lobmeyr salt shakers
post #2808 of 2864
That's great. Let me know if you ever need someone to dot your plates. smile.gif
post #2809 of 2864
Congrats, good luck with the new venture.
post #2810 of 2864

At the moment, the only thing that makes me feel a bit peeved is that I don't know where to find impolyt's restaurant. Any chance of a website link, or even just an address/directions for those of us in and around Seoul? Definitely sounds like something worth checking out. Thanks!

post #2811 of 2864
Congrats and good luck
post #2812 of 2864
Bought a lobster at a local supermarket. A terrible supermarket, but one from which I'd bought live lobsters in the past. The (new?) guy behind the seafood counter told me he's afraid of lobsters as he tried for several minutes to get one into a plastic bag without touching it. Upon cooking my lobster, I realized it'd been in the tank so long that it had completely atrophied. Probably paid for something like twenty ounces of shell, three ounces of meat.
post #2813 of 2864
Ew.
post #2814 of 2864
Quote:
Originally Posted by erictheobscure View Post

Bought a lobster at a local supermarket. A terrible supermarket, but one from which I'd bought live lobsters in the past. The (new?) guy behind the seafood counter told me he's afraid of lobsters as he tried for several minutes to get one into a plastic bag without touching it. Upon cooking my lobster, I realized it'd been in the tank so long that it had completely atrophied. Probably paid for something like twenty ounces of shell, three ounces of meat.

Was it soft shelled? Lobsters molt during the summertime, so they are really not at their peak, and what you get at the supermarket has most likely been in a tank for far too long, as you know, which starves their flesh. You should try to find a distributor by you that will let you buy wholesale. Less money and better quality is a nice thing.
post #2815 of 2864
Quote:
Originally Posted by mgm9128 View Post

That's great. Let me know if you ever need someone to dot your plates. smile.gif

I've been putting in 12-16 hr days of cooking; setting up a mise for you would require 26 hours per day, I think.

Already need a night porter to come degrease my kitchen once a week at least, don't know if they exist here. I felt like a small victory was had when I got my first shipment of wild arugula in. I had to ask a japanese chef i know, in japanese and italian, on facebook, but it was so worth it. More to come.
post #2816 of 2864
Quote:
Originally Posted by mgm9128 View Post

Was it soft shelled? Lobsters molt during the summertime, so they are really not at their peak, and what you get at the supermarket has most likely been in a tank for far too long, as you know, which starves their flesh. You should try to find a distributor by you that will let you buy wholesale. Less money and better quality is a nice thing.

I talked to two lobstemen in maine and they said soft shell is very rarely exported because they can only survive a day or two in tank
post #2817 of 2864
I've seen them at the wholesaler I go to. I don't buy them because there is usually very little meat inside, and the claws can sometime be full of nothing but fluid.
post #2818 of 2864
Quote:
Originally Posted by impolyt_one View Post

I've been putting in 12-16 hr days of cooking; setting up a mise for you would require 26 hours per day, I think.

If you have a spare couch, I would come cook with you for a week or so. If nothing else but to enjoy the selection of physically agreeable Korean women. mwink[1].gif
post #2819 of 2864
I've had both side by side quite a bit and IMO the soft shell ones have sweeter meat and the texture is less rubbery
post #2820 of 2864
Quote:
Originally Posted by mgm9128 View Post

physically agreeable Korean women.

Quote:
Originally Posted by indesertum View Post

I've had both side by side quite a bit and IMO the soft shell ones have sweeter meat and the texture is less rubbery

confused.gif
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