That was the one, my friend. "Over 1 lobster in every roll!" I had just gotten engaged the night before in Portland, (at Hugo's restaurant, by the way...phenomenal. WELL worth the trip.) and we went to Red's to celebrate.
Cooking Strut?
- Thread starter G_Balliando
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That was the one, my friend. "Over 1 lobster in every roll!" I had just gotten engaged the night before in Portland, (at Hugo's restaurant, by the way...phenomenal. WELL worth the trip.) and we went to Red's to celebrate.
Did you try the onion rings
Congrats on the engagement!
We were in Maine for two days. We ate at Red's twice and took home a cooler full of lobster rolls.
That was the one, my friend. "Over 1 lobster in every roll!" I had just gotten engaged the night before in Portland, (at Hugo's restaurant, by the way...phenomenal. WELL worth the trip.) and we went to Red's to celebrate.
Did you try the onion rings
Congrats on the engagement!
We were in Maine for two days. We ate at Red's twice and took home a cooler full of lobster rolls.
Aw hell yeah...O rings on the side. My lady worked in Maine for years in the summer, so she was a seasoned vet. It was my first trip. Like I said, cause for celebration.
I like anywhere that doesn't make a Lobster roll with mayo...what a waste of good lobster those are. Good lookin' out on the cooler strut.
Here's my contribution:
Mulligatawny Soup, It can be made with chicken or tofu (I tend to make it this way)
INGREDIENTS:
1 medium onion, chopped
4 stalks celery, chopped
2 carrots, diced
1/2 cup butter
3 tablespoons all-purpose flour
1 tablespoon curry powder (I usually end up doubling or tripling this, add based on taste)
8 cups chicken or vegetable broth
1 green apple, cored and chopped
1/2 cup white rice
1 chicken breast cut into cubes (or substitute tofu, cut into cubes, pan fry, set aside and salt to taste)
ground black pepper to taste
2 pinches dried thyme
1 cup half and half
DIRECTIONS:
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.
VERY IMPORTANT: Use real broth or this stuff:
this works very well, don't use bullion.
Mulligatawny Soup, It can be made with chicken or tofu (I tend to make it this way)
INGREDIENTS:
1 medium onion, chopped
4 stalks celery, chopped
2 carrots, diced
1/2 cup butter
3 tablespoons all-purpose flour
1 tablespoon curry powder (I usually end up doubling or tripling this, add based on taste)
8 cups chicken or vegetable broth
1 green apple, cored and chopped
1/2 cup white rice
1 chicken breast cut into cubes (or substitute tofu, cut into cubes, pan fry, set aside and salt to taste)
ground black pepper to taste
2 pinches dried thyme
1 cup half and half
DIRECTIONS:
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.
VERY IMPORTANT: Use real broth or this stuff:
this works very well, don't use bullion.
One recipe I haven't been able to find is snapper soup. Tons of restaurants used to sell it. Not so many now. I wouldn't mind giving it a go. The Fulton market sell turtles all I need is a good recipe. Wacking the turtle would be
but sometimes you got to break some eggs to make an omelette.
I guess? I've never seen it. Getting the turtle isn't the problem. Finding a recipe that's decent is. I know one chef who's parents restaurant used to sell snapper soup. I tried to get the recipe from him before. He hasn't given it up yet. I'll ask him again. Another mystery of the kitchen is...Why are monkey dishes called monkey dishes? Who came up with that. I asked Jeeves and he came up with a hole lot of nothing.
I guess? I've never seen it. Getting the turtle isn't the problem. Finding a recipe that's decent is. I know one chef who's parents restaurant used to sell snapper soup. I tried to get the recipe from him before. He hasn't given it up yet. I'll ask him again. Another mystery of the kitchen is...Why are monkey dishes called monkey dishes? Who came up with that. I asked Jeeves and he came up with a hole lot of nothing.
If your in New York City, there's a place in the 50's in Manhattan that sells Alligator Stew. I'll give the name later......forgot.
I guess? I've never seen it. Getting the turtle isn't the problem. Finding a recipe that's decent is. I know one chef who's parents restaurant used to sell snapper soup. I tried to get the recipe from him before. He hasn't given it up yet. I'll ask him again. Another mystery of the kitchen is...Why are monkey dishes called monkey dishes? Who came up with that. I asked Jeeves and he came up with a hole lot of nothing.
Interesting you should mention this--I was just having a discussion about how Joy Of Cooking used to contain turtle recipes. Turtles used to be reasonably popular delicacy; now, for whatever reason, they've disapeared from our diet like so much else. Keep me posted on whether you get a turtle recipe.
Also, folks need to check out tampopo for a
if you're really into the turtle thing, us chinaman have something that is best described as turtle jello. Besides turtle being the main component, It has various bits of chinese herbs/medicine so the taste is definitely acquired. It is a part of everyday life in HK as there're plenty of shops all over where you can get your bill cosby on.
In regards to recipes disappearing, one need not look any further than offal. Modernization and increase in wealth has led to the preference of prime cuts, leading less aesthetically pleasing bits squandered. It is a shame, but the problem starts young really. If parents are repulsed by such things, what chances do kids have to judge these wonderful bits on their own merits.
Unfortunately it's really too late for N. American food culture to reverse its trend.
Although I've yet to meet any trip I enjoyed, I'm all about offal. It kills me that I can't find a reliable supply of sweetbreads (although there are kidneys for days). People who squirm at eating offal are lame-o. Only eating steak is like limiting yourself to top 50 radio. Give me some sauteed kidneys, some marrow bones, and some fried brain and I'm a happy camper. (But please, prepare them properly because badly made organ meat is seriously
Smoked fish we can get. Otherwise, seafood is no better than you would get anywhere else. In fact, aside from mussels, it's probably worse. Fredericton is inland and isolated. Fresh seafood was likely something of a luxury until not so long ago and it's not a part of the local cuisine. This is a beef and cabbage town that likes lousy pub when it eats out.
Fredericton does have great produce in the summer, including superlative apples. There's also a lot of very high quality Germanic smoked meets and excellent beef producers. However, you can't find any game birds, lamb is rare, and good chicken is hard to come by. No one can say I'm not suffering for my education!
I guess? I've never seen it. Getting the turtle isn't the problem. Finding a recipe that's decent is. I know one chef who's parents restaurant used to sell snapper soup. I tried to get the recipe from him before. He hasn't given it up yet. I'll ask him again. Another mystery of the kitchen is...Why are monkey dishes called monkey dishes? Who came up with that. I asked Jeeves and he came up with a hole lot of nothing.
Interesting you should mention this--I was just having a discussion about how Joy Of Cooking used to contain turtle recipes. Turtles used to be reasonably popular delicacy; now, for whatever reason, they've disapeared from our diet like so much else. Keep me posted on whether you get a turtle recipe.
Also, folks need to check out tampopo for a
My friend showed me an old copy of Joy of Cooking that had a squirrel recipe in it! There was a whole "game" section.
If you want some funny reading, check out the older Joy of Cookings...man, that is an A-1 cookbook. A lot of experts on the Joy say that the years from 50-53 are the top editions, with '51 being the Joy at its peak. (I had to research Erma Rombauer for a radio show a few years back, and got a crash course education.) I picked up a '52 used for like $10, so they're pretty easy to find.
The section at the beginning on Hosting a Cocktail Party is excellent.
