Posts by eastshores

I didn't want to insert this into the other thread on mother sauces, but I recently made a mornay which began as a bechamel and then was blended with a mix of grated gruyere and parmesan. I started my sauce using a butter/flour roux...

I'm surprised to read this. I live just south of you and our Winn-Dixie stores have had a re-birth. I was just talking to my brother the other day about how the winn-dixie store local to me had the most incredible thing I've ever seen...

Thanks for all of the great ideas! I think I may have to make two dishes with all these options!  

I'm surprised there aren't more people with experience with this type of oil. Thanks for your comments. I think the oil I purchased is fine but I've heard of it going bad. I was hoping to somewhat experience a truffle through the oil but...

WOW! Halibut is a giant flounder.. at least that's about as close as we've got to anything like that in FL. With regards to the shrimp.. we drop lights into the water.. and use dip nets. When the shrimp are "running" they are attracted...

Small numbers.. buddy just bought a house .. he wants to have me over to see it. I said I'd bring something.. lately I've been on a kick with making basil pesto.. but while it's been a huge hit I'm kind of tired of the same...

Haha true.. the slang for them amongst those that go after them is bugs. I can see where spiny lobster would be the term in restaraunts although inside of Florida I've seen them just referred to as "Florida Lobster"  

Quote: Originally Posted by chefedb  But down here they call them spiny lobsters don't ask me why We don't have anything else like lobster! So that's our Florida Lobster. Spiny lobster is not a common term.....

Hmm an earthy garlic is what this smells like. It's probably good.. but perhaps I should actually eat a white truffle before I know what a white truffle oil should be. Thanks for the info it does at least help me know that this stuff...

Quote: Originally Posted by chefedb  I miss Maine Lobster, down here we have the Florida Spiny Lobster which no matter what you do with them they are tougher and stringy. Only thing they are good for is cut small...