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Posts by MikeLM

"This stuff is Blue Crab does that mean anything?"   Where'd you grow up, Dagger...Nebraska?     It's a specific species of crab found along the East  Coast. I  grew up in Maryland and ate blues until I moved to Southern California and discovered the magnificent Dungeness.  (The spell checker must be based in Nebraska, too- it doesn't believe that word.)    The Blues are quite tasty but the meat is slow and difficult to pick. I've said you could sit down to a...
When we lived on the water on Bainbridge Island, Puget Sound, we dug clams literally in our front yard, and brought them in a bucket of seawater back to the house, added some cornmeal, and let them sit for three or four hours. That seemed to clean them out nicely.   The oysters we pried from the waters-edge rocks we set level on the BBQ and when they opened, used a turkey baster to squirt in some heavy cream with a lot of garlic in it.    Saturday mornings I would put...
The ultimate crab experience for me is live Dungeness - West Coast - crabs dropped in boiling water just long enough to calm them down, then cleaned and disassembled. Then the shells are thoroughly cracked and a slurry of softened butter and garlic -- lots of garlic -- is massaged through the broken shells till it surrounds the meat. The crab parts are then finished on a grill - mesquite smoke is a plus - and eaten with MORE garlic butter.  (OK, I'm a little warped that...
They are simply sensational, mimi.  Thanks for sharing.   Just curious- what's the school and where is it?  And... when do they find time to study?   Mike 
Good point, Toxicant- I amassed a nice, small collection of Griswolds over the years at yard sales and flea markets... before they became sought-after as antiques. I'm afraid that now you will have to pay prices for collectibles, not just old, used pans.   Mike  Hey- they're still worth it!
We found a  Masterbuilt electric smoker on sale three years ago just as our condo prohibited open-flame cookers.  We've been consistently delighted with it and what it produces.  Good controls and timing, easy to use, and overall a nifty toy for me and my son-- both foodies and serious home chefs. (Actually, my son is moving into the professional end to run a sandwich restaurant for his high school buddy who is chef/owner of one of Chicago's top restaurants.  They's been...
Yeah, Phil-   I know we went through this whole thing two or three years ago.   Mike   
"Why didn't I think of sandblasting?"   NO   NO   NO   NO   NOOO......   Mimi- For G-d'sake don't sandblast it.  This is used for producing a rough surface, cleaned and suitable for painting. They specify a  "sharp sand" for sandblasting for just this purpose. This is broken grains of sand that has not been smoothed and rounded by being in a stream bed for centuries and washed round and round a lot.   You want a nice clean, heavily pitted cast iron pan??   A...
KouKou'...   Congratulations on a well-deserved win!   I've never liked eggplant, but by golly, I'm going to try yours and Teamfat's. Could you give us enough details that I can duplicate your terrine just the way you made it?   Certainly doesn't have to be as elaborately detailed as his post.   Thanks   Mike
Dehydrate--- great idea!   If you have a convection oven,, it should have a dehydrate setting.   Mike
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