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Posts by redvan

HI everyone, A while back, I tossed out 3 beef tenderloins that had grey spots on them thinking they went bad and when I told you all about it, you explained what those gray spots were and told me to ask next time before tossing out more food, so here I am.....   I purchased a jumbo pack of 13-15 shrimp from the local wholesaler last Sunday, about 8 lbs worth, and although I always break them down, portion and vacuum seal immediately, I hadn't gotten to them and...
Thank you Joey for responding yet again and a few days is fine.   I'm always trying to accomplish new things cooking wise and this was going to be a challenge, and as you said, taking pieces from several recipes can be confusing, I knew things could go wrong and they did.   As for the Mrs. she knows the risks and the benefits so she's supportive (I'm guessing she knew it didn't turn out properly and was being kind so I don't want to let her down a second...
Joey, I had a feeling there was too much roux, it didn't seem right and I forgot the sherry.   I looked for a recipe but couldn't find one that seemed to have it all, some used this, some used that so I took what I thought would be the best and went with that. As I said I forgot the sherry but I used some nutmeg, not much because I know it's powerful and didn't want to to over do it, I wasn't sure if I should use everything I saw which were nutmeg, paprika and...
Howdy all, I took your advise and tried Lobster Newberg, well I think I did something wrong with the it....   I started with a roux and added milk to make a bechamel (as most of the recipes I saw all started this way). After it had fully developed, I whisked 2 egg yolks into some heavy cream (also as most recipes required) and added that to the base sauce and I ended up with spackling paste...!   I thinned it several times with more milk as I didn't have more...
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...
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