"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Thread Tools Display Modes
Old 03-07-2014, 04:00 PM   #11
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,099
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
Andy M. is offline   Reply With Quote
Old 03-07-2014, 04:12 PM   #12
Master Chef
Cooking Goddess's Avatar
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,110
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.

... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 03-07-2014, 05:02 PM   #13
Master Chef
Join Date: Jun 2006
Location: upper midwest
Posts: 5,161
Tonight we had tomato soup and grilled cheese sandwiches.
Don't let yesterday take up too much of today. Will
JoAnn L. is offline   Reply With Quote
Old 03-07-2014, 05:14 PM   #14
Sous Chef
mmyap's Avatar
Join Date: Oct 2012
Location: Hawaii
Posts: 673
I'm going with meatloaf, mashed potato's and a salad.
mmyap is offline   Reply With Quote
Old 03-07-2014, 05:22 PM   #15
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,475
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
GotGarlic is offline   Reply With Quote
Old 03-07-2014, 05:27 PM   #16
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,087
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
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 03-07-2014, 05:31 PM   #17
Executive Chef
Rocklobster's Avatar
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,742
Fried food night. Fish and chips, w/ a side of salt and pepper cuttlefish...
Rocklobster is offline   Reply With Quote
Old 03-07-2014, 07:17 PM   #18
Head Chef
salt and pepper's Avatar
Join Date: Jun 2011
Location: Montana
Posts: 2,006
Shrimp scampi & baked Lobster tails.
salt and pepper is offline   Reply With Quote
Old 03-07-2014, 08:48 PM   #19
Executive Chef
Whiskadoodle's Avatar
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,923
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.
Whiskadoodle is offline   Reply With Quote
Old 03-07-2014, 08:54 PM   #20
Master Chef
Cooking Goddess's Avatar
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,110
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.
Attached Thumbnails
Click image for larger version

Name:	2014-03-07 21.23.36.jpg
Views:	91
Size:	56.7 KB
ID:	20883  

... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:20 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.