Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
Yeah, replaced by fucking yucca.
You people are insane when it comes to lobster. The crunchiness of the texture is what is so appealing. You can, of course, also cook it to be super soft, or in between. It's really great. I actually can't believe I am defending lobster as a tasty foodstuff. People have gotten so jaded.
We have jicama fries here, of which people say baffling things like, "Oh, you gotta go to the place with the Jicama fries. They taste just like french fries but you get sick of them after the first 3 or 4. They're great."
At least in my case there is no reason to defend lobster. It can be really good stuff. I said "relative to" other shell fish. I like it, have had some that was very, very good..but on my list of shelf fish it ranks down the list.
Have you done a tail sous vide yet?
Yes. Lots of times. It is good, and it is a nice way of cooking lobster, but there are so many good ways. I love all shellfish, but if I had to choose one, I would choose langoustines. If I could choose two, the second would be lobster.
That's funny as I was going to say earlier I like the texture of both crayfish and langoustines the best. What is it they call crayfish in the South? Craw-dads? Had them first in Baltimore about 11-12 years ago. Now I use them for the protein every once in a while when I allow myself a pasta dish.
Do you have a Piob level recipe to sous vide lobster tail? I'll give it a try in the next few weeks.
I don't know that I've ever had langoustine.
berkshire pork rib chop, chanterelles cooked a pork jus, rainbow carrots, sorrel and heirloom baby tomato salad.
there was a recipe in the 'off duty' part of the WSJ today that had spicy lamb sausage and figs. I made it and it turned out wonderful, but I didn't take pics.
I know, the M&M fig thing. I went to three fucking grocery stores to get figs today (D&D has the sausage, but no figs. Fairway had one container of figs ((I needed two)). Food Emporium had containers upon containers of stale and rotting figs, I had to sort through them all and pay $6 for semi-decent ones.)
sry for being mean.
I was yelled at by Chef Nick today, I can take it.
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