msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,946
Thank you so much.msmofet - ooooh, my goodness - you're killin' me here! Wonderful pics. Amazing looking food. And I love your little egg cups, too, those are so cute!
Food photos.
- Thread starter Bmhughes89
- Start date
The friendliest place on the web for anyone that enjoys cooking.
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Harry Cobean
Executive Chef
does the sun shine where you live M? it does? fine...i'll deliver
!!
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,946
Harry Cobean
Executive Chef
i'm on me way...........
!
Ok, you can scale it way down, but you will get the general idea. This is one of my faves, Hawaiian style Garlic Shrimp:
mise en place:
Ginger, garlic, carrot, onion, peppers, crushed red pepper,
Hot wok(in this case a tilt skillet), but a wok is ideal. . .toast the ginger, and then the garlic, brown a little, add crushed red pepper:
Add in Shrimp. SHELL ON is best(though it makes for messier eating, it adds more flavor and the sauce gets in between the shell and the shrimp):
Add about 3 Longboard lagers, add in veggies, butter, and steam until shrimp are done. if doing in large batches, pull shrimp when they are about 3min from being done, the carry over heat will take care of the rest:
Serve with rice, or Mac salad, and some lemon, or lime
Cheap and cheerful. A nice change from just "Old Bay Peel and Eats".
mise en place:
Ginger, garlic, carrot, onion, peppers, crushed red pepper,
Hot wok(in this case a tilt skillet), but a wok is ideal. . .toast the ginger, and then the garlic, brown a little, add crushed red pepper:
Add in Shrimp. SHELL ON is best(though it makes for messier eating, it adds more flavor and the sauce gets in between the shell and the shrimp):
Add about 3 Longboard lagers, add in veggies, butter, and steam until shrimp are done. if doing in large batches, pull shrimp when they are about 3min from being done, the carry over heat will take care of the rest:
Serve with rice, or Mac salad, and some lemon, or lime
Cheap and cheerful. A nice change from just "Old Bay Peel and Eats".
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Harry Cobean
Executive Chef
stunning 
tatt!!
"Add in Shrimp. SHELL ON is best(though it makes for messier eating, it adds more flavor and the sauce gets in between the shell and the shrimp)"
it's the only way matey...all the taste is in the head.i suck the contents out after eating the tail meat...reckon the best bit of a lobster is the tomalley? tamale? in the head....and of course the coral & brown meat in a cooked crab
!! mind you i also prefer chicken/turkey thighs/drummers to breast meat....that's where the flavour is & it's all about the flavour in my book,'innit tatt?
tatt!!"Add in Shrimp. SHELL ON is best(though it makes for messier eating, it adds more flavor and the sauce gets in between the shell and the shrimp)"
it's the only way matey...all the taste is in the head.i suck the contents out after eating the tail meat...reckon the best bit of a lobster is the tomalley? tamale? in the head....and of course the coral & brown meat in a cooked crab
!! mind you i also prefer chicken/turkey thighs/drummers to breast meat....that's where the flavour is & it's all about the flavour in my book,'innit tatt?
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Gravy Queen
Head Chef
Fab photos Rattatatat - I can almost smell those prawns!
Wipes drool off keyboard.
Wipes drool off keyboard.
Harry Cobean
Executive Chef
that's the mersey hunny bunz
Addie
Chef Extraordinaire
stunning
"Add in Shrimp. SHELL ON is best(though it makes for messier eating, it adds more flavor and the sauce gets in between the shell and the shrimp)"
it's the only way matey...all the taste is in the head.i suck the contents out after eating the tail meat...reckon the best bit of a lobster is the tomalley? tamale? in the head....and of course the coral & brown meat in a cooked crab
It might be all about the flavor, but I don't want to spend my meal time working for my food. Take the shells off in the kitchen please. And the heads. I also don't want my food staring at me. It gives me guilt! And the correct spelling is tamale. You had it right the second time. If you really want flavor, ask for female lobsters and hope they have some roe inside. They are smaller, but sweeter. If the roe is on the outside, they have to be tossed back into the ocean. At least here in New England.
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Actually, Addie, Harry had it right the first time in reference to lobsters, unless he's cooking them Mexican style.
Harry Cobean
Executive Chef
"a rose by any other name smells as sweet" but you're right dawg.mexican lobster? oh,i get it....tamale'sActually, Addie, Harry had it right the first time in reference to lobsters, unless he's cooking them Mexican style.
!! i did order lobster when i was on holiday in cancun once.very different beast to our lobsters & your maine lobsters,no claws as such but a lot more tail meat.some of the flights i've taken have landed at bangor maine airport to refuel etc.you could order lobsters by the case to be picked up on the return journey.yum,good lobsters!!
Addie
Chef Extraordinaire
"a rose by any other name smells as sweet" but you're right dawg.mexican lobster? oh,i get it....tamale's
We here in Boston and points south call them Atlantic lobsters. From NH and further north they call them Maine lobsters. Same lobsters, same ocean waters. Maine does almost twice the business in lobsters than southern New England does. That's because the waters in Maine are much colder. Lobsters prefer cold water. The lobster you had in Cancun are called Rock lobsters. I would imagine that your lobsters if caught up by the Hebrides or along the coast of Scotland would taste the same as "Maine" lobsters.
Harry Cobean
Executive Chef
interesting addie.you are also right on the taste.the lobsters from scottish waters are almost identical to the maine lobsters in size & taste.as you say,due to the deep,icy cold,crystal clear waters.i think all cold ocean seafood/fish tastes better than it's warm water cousin.they grow more slowly & don't get as big as they do in the warm water.the flavour of the maine(and no doubt boston)lobsters & scottish lobsters was far superior IMO to the rock lobsters as you call them.scottish crabs,particularly orkney crabs are hard to beat too!!We here in Boston and points south call them Atlantic lobsters. From NH and further north they call them Maine lobsters. Same lobsters, same ocean waters. Maine does almost twice the business in lobsters than southern New England does. That's because the waters in Maine are much colder. Lobsters prefer cold water. The lobster you had in Cancun are called Rock lobsters. I would imagine that your lobsters if caught up by the Hebrides or along the coast of Scotland would taste the same as "Maine" lobsters.
We have some pretty darn good lobsters here in New Brunswick and Québec. 
Harry Cobean
Executive Chef
without a doubt tax,once again it's the cold,deep & clear waters that do it.that's the common denominator imo.i won't ask about your crabs....oops,sorry,just didWe have some pretty darn good lobsters here in New Brunswick and Québec.
!!
Harry Cobean
Executive Chef
cooked this tonight,inspired by a triple d episode that visited a seaside restaurant overlooking the ocean in the boston,maine,chesapeake bay type area of the states:harry's cornmeal double dredged,fried,tilapia,king scallops,squid & prawns with oven fries,coleslaw & icy cold beer
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Wow! That looks great Harry! Love that seafood!
