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Posts by redvan

Wow, I'm impressed, my thread made the home page banner.....!   How did that happen, was it due to it's content or random selection?   Red.
Ok IceMan, you're forgiven, this time....   I agree with you, there are certain seafood dishes that are meant to eaten a-la-carte like a 12 oz lobster tail or 2 lbs of king krab legs. My friends will not go to a seafood restaurant with me due to previous experiences where everyone was waiting for me to finish picking through the carcass's of lobsters or kk shells and joints (knuckles I call them).   As EverydayGourmet mentioned, I would love to get my hands on a...
Wow, now that's a HUGE lobster... I wonder just how big his tail was. The claws could easily be 8 oz each.   I always thought getting a 6-8 oz lobster with a hunk of sirloin or filet was pretty good until I started shopping at my local wholesaler. Every so often, they have cases of frozen lobster tails containing 6-8 very large tails for about $75. I always clean them out as there are never many left when I get there. I weighed one of the largest one day when I got...
So what would you call "huge" IceMan, 20-22 ounces or more and if I'm in the ballpark, where would one acquire such a beast?   Almost a pound of just tail meat is quite a meal for anyone considering there would probably be some sort of accompanying sides to make a meal and not just a snack.   Red.   PS: Thanks everyone else.
I'm wondering why no ones responded to my post.... Have I been bad?
Greetings,   I get frozen lobster tails from my local wholesaler that average between 10 - 14 ounces and one whole tail is far too much for my wife and one and a half is too much for me when she can't finish hers.   So, I was thinking of splitting one, running skewers through it to prevent roll-up and topping it with something, some sort of filling, but I'm not sure what.   I'm looking to bring something more to the party without it being too filling, which...
Sugar...! As cacioEpepe mentioned, egg shells are very porous and possibly some salt might penetrate. Now talking about sugar, would it make the eggs sweeter besides raising the water temperature?   And many responders recommend peeling them immediately after cooking. I prefer to wait and peel as needed, I feel they stay fresher longer but then again, I'm an at-home-cook and not in a retail environment like a deli or restaurant where the turnover would be far greater and...
Wow, I agree Koukouvagia, I really opened up the hen house here!   Ok, so they're not called 'hard-boiled' but 'hard-cooked' instead....   Cracked or uncracked eggs has nothing to do with wether the water is salted or not but rather on freshness...   Salting the water simply raises the boiling temperature making it hotter....   It's impossible to have clear air when there are hard cooked egs around...   Timing is based on egg size...   They can...
Can you please clear the air about hard boiled eggs....   My method is to place the eggs in a pot just large enough to keep them together and in one layer. I cover them with an inch of water and add 2 tablespoons of salt and then place the pot on the burner and set to high and watch for signs of boiling. When a steady boil is reached, I set a timer for 9 minutes. when it goes off, I set the entire pot into the sink and run cold water to overflow the pot for several...
PERFECT!!!Just what I was looking for; simple, quick, easy and I can add whatever I want to it.Thanks,Red.
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