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Old 03-07-2014, 04:00 PM   #11
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Just did a little reading on the topic of lobster sauce. It seems the version served here in New England is different from the rest of the country's. Here it's a dark brown sauce with ground pork and fermented black beans. Elsewhere it's a lighter sauce, usually with no soy. Lobster sauce - Wikipedia, the free encyclopedia

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 03-07-2014, 04:12 PM   #12
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Seems like everything's different here in New England! I've tried it a couple times, both back home and here. Didn't really like either. We've found the same thing to be true with the "gravy" served with Egg Fu Yung. We prefer the version that is more like beef gravy with soy sauce. Most places by us make a cornstarch version with a sweet taste. We make sure to keep track of the places that have the beef gravy version.

The other thing with lobster sauce being a issue for tonight...we're Catholic and still do the no meat on Friday's thing. Pork isn't an option.

"Cooking is the art of adjustment." ~~~Jacques Pépin

"A dream is a festival of lights within your mind." ~~~ Joan Walsh Anglund
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Old 03-07-2014, 05:02 PM   #13
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Tonight we had tomato soup and grilled cheese sandwiches.
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Old 03-07-2014, 05:14 PM   #14
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I'm going with meatloaf, mashed potato's and a salad.
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Old 03-07-2014, 05:22 PM   #15
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I came home from the hospital yesterday - yay! - and a friend's husband came by earlier with a container of Brunswick stew she made for us. I'm thawing a third of a loaf of French bread to toast and serve with it. Can't wait to dig in!
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 03-07-2014, 05:27 PM   #16
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We'll have chicken-marsala ravioli in tomato sauce, broiled stuffed mushrooms, romaine salad with grape tomatoes and pine nuts and drizzled with homemade Italian dressing, buttered baguette, iced tea. King cake for dessert.
"As a girl I had zero interest in the stove." - Julia Child
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Old 03-07-2014, 05:31 PM   #17
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Fried food night. Fish and chips, w/ a side of salt and pepper cuttlefish...
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Old 03-07-2014, 07:17 PM   #18
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Shrimp scampi & baked Lobster tails.
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Old 03-07-2014, 08:48 PM   #19
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CG and Andy, I know what you mean about eggs fu young being made "just right". An old Chinese guy makes the best EFY. The gravy does have a little cornstarch, you can tell because of the cleariness yet it has the best flavor. The egg dish itself is as thick as a lasagna yet light and airy. We stopped ordering elsewhere since his can't be beat. Whether we order for two, 3 or more, we have watched him wok cook it and he divides it into perfect portions. No, don't bother asking for a family size container.

When we call and order ahead, he always says, ok, about 15 minutes, ok about 20 minutes. That doesn't mean how long until your order is ready, The time means how long to make your order. He begins cooking when you arrive for pick up.

S&P. Chuckle. Both the shrimp and esp the lobster look Delicious.

We opted for a local pub's Friday night fish dinners. Alaskan Pollock made with a local beer, batter fried. very crisp, relatively greaseless and good tasting for a mild fish. No, I can't tell the difference from one beer batter to the next, it could be club soda Different from rolled in corn meal, that I can differentiate. The French fries were hand cut twice fried, cole slaw. I had an extra piece of fish. We walked around and looked in a couple shops. We stopped and got ice cream cones for the ride home. I'm stuffed.
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Old 03-07-2014, 08:54 PM   #20
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Originally Posted by Cooking Goddess View Post
This Jury of One is out on the finished dinner entree today. I defrosted langostinos. Perhaps Chinese something over rice...
And that's what we ended up with. Finished off not only the langostinos but also bok choy, pea pods, and mushrooms. The sauce for this dish called for more rice wine than we liked. Next time I'll use half the amount and add more veggie broth. I tried to mellow tonight's with a splash of sherry - it helped.
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"Cooking is the art of adjustment." ~~~Jacques Pépin

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