Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.
Where can I get a calf's foot?
Fairway, sometimes. Probably if you call a butcher that sells a good amount of veal, they could get you one (probably frozen, but probably not that big of a deal).
My butcher can't seem to get them for some reason. Can't get cheeks either, unfortunately.
...I just found a small farm that I can get them from. Cheeks, too...
What are slipper lobsters good for, and should they be treated the same as regular lobsters?
What? I've got slipper lobsters that I don't know what to do with.
Live or frozen? No idea what to do with them, I've only ever eaten them on the Riviera.
Alive! You're no help.
Wikipedia implies that they're similar to spinys, so maybe as sashimi?
Never seen one so I can only guess.
The only way I've ever used them is as lobster potstickers, for which I could post the recipe if you'd like. It's not bad. Other than that, I've never worked with or seen slippers. They're technically not lobsters, like AEK said they're similar to spiny.
Plan to sous vide some eggs and cook some home made bacon as the basis for dinner tonight. Thinking maybe poaching some asparagus to go with...open to suggestions on easy (Piob level) prep or even a different veggie. So wine? Champs?
Just don't cook the eggs at such a high temp. And don't let Kyle see you eating asparagus in January.
Made ravioli tonight. Naturally I made much more filling than I had pasta to fill. I now have a decent chunk of borlotti bean-kalamata olive-ricotta mixture left and I don't really feel like making ravioli a second day. Any ideas?
Saute some spinach and put it in the bottom of a baking dish. Then make mounds of your mixture over the spinach, press them down in the shape of egg whites with little indentations in the center and bake for five minutes. Then take out, place egg yolks in the indentations and bake a few more minutes until the yolks are barely warm but not cooked firm.
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