pegasis0066 commented 6 years ago

Looking for additional ideas.

pegasis0066 commented 6 years ago

I always thought (and was told) cooked lobster meat doesn't keep well. Something about it growing bacteria fairly quickly. However, if you are buying live lobsters (assuming you are), then why not try to keep them alive until cooking on Sep 7.

pegasis0066 commented 6 years ago

Marketing BS.

pegasis0066 commented 6 years ago

Of your list, I would go with Providence/Boston. Second would be Charlotte/Savannah.

With that said, I wouldn't drive 12 hours just for food. Hopefully you have interests in your destination(s) beyond that.

pegasis0066 commented 6 years ago

You don't need any help. Serve what you are eating - if she is hungry, she will eat it.

pegasis0066 commented 6 years ago

L'Albatros is good but not 5 stars. If you do go get the French toast appetizer.

pegasis0066 commented 6 years ago

No such thing... when a cattle car trip follows.

pegasis0066 commented 6 years ago

Caico e pepe and carbonara, but you have to buy good cheese. Also, this bolognese recipe - http://www.seriouseats.com/recipes/20.... The chicken livers are the secret ingredient. And with the leftover bolognese, make this - http://www.chow.com/recipes/10834-las..., with Béchamel.

pegasis0066 commented 6 years ago

Leave it up to Trander's Vic to ruin chorizo.

pegasis0066 commented 6 years ago

I couldn't get past that shirt he was wearing to watch the video. That thing is hideous.

pegasis0066 commented 6 years ago

Actually come to think of it, I have had two pretty good buffets in my life: Ritz Carlton in Naples, FL and the Grand Hyatt in Kauai.

I stand corrected.

pegasis0066 commented 6 years ago

Best and buffets can not be used in the same sentence.

pegasis0066 commented 6 years ago

Steak and eggs FTW.

pegasis0066 commented 6 years ago

It's never going to be tender. Chewy is part of its character. Embrace it.

pegasis0066 commented 6 years ago

Art and Snack Foods should not be in the same sentence, or even paragraph.

pegasis0066 commented 6 years ago

You are eating bad trout and salmon.

pegasis0066 commented 6 years ago

Not sure, but I still do, and that's (one of) my problem(s). :-)

Actually, it's hard to belly up to the bar these days when there aren't any real bars anymore. Perhaps real bars are a thing of the past.

pegasis0066 commented 6 years ago

Name a popular fishy fish you see in the market all the time.

pegasis0066 commented 6 years ago

Well if you are truly bellying up to the bar then there is no option other than a shot of whiskey.

People don't belly up to bars anymore.

pegasis0066 commented 6 years ago

It's all mild, otherwise people wouldn't eat it.

pegasis0066 commented 6 years ago

Trout, there is no substitute.

pegasis0066 commented 6 years ago

Aww, I see what you did there. You assumed I would read all this dribble.

pegasis0066 commented 6 years ago

I'm curious as to how one comes upon 5lbs of chicken skin?

Where are these chickens that are missing their skin?

pegasis0066 commented 6 years ago

Sex

pegasis0066 commented 6 years ago

Ditto this, but I will give it a try too.

pegasis0066 commented 6 years ago

Not sure about that technique, seems like you could overcook them too easily. And what is the purpose of using a starch?

I'll stick to the double boiler method where you have plenty of time to ease into doneness.

pegasis0066 commented 6 years ago

That's essentially the recipe I am using, but sometimes use goat cheese and throw in minced garlic.

I never use milk, just cream. I may try crème fraîch next time for a little tang.

pegasis0066 commented 6 years ago

Thanks, but the trick, at least for me, is to bake and then put in fridge overnight pressed down with a brick or two. That pressure overnight makes them stay together nicely when re-heated.