"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > The Back Porch > Off Topic Discussions
Click Here to Login
Thread Tools Display Modes
Old 09-24-2005, 08:27 PM   #11
Sous Chef
Brooksy's Avatar
Join Date: Aug 2004
Location: I'm an Aussie, mate...
Posts: 665
Send a message via MSN to Brooksy Send a message via Skype™ to Brooksy
My daughter's partner is a FIG JAM.

Taking off and flying are optional. Landing is mandatory
Brooksy is offline   Reply With Quote
Old 09-24-2005, 08:36 PM   #12
Executive Chef
Join Date: Oct 2004
Posts: 4,357
Put me down for Lobster - my favorite food. (I love the water, beware of my claws & be careful with that nutcracker )

Lobsters Steamed In Vodka
  • lobsters fresh 4
  • vodka 3/4 cups
  • water 3/4 cups
  • tarragon dried 1/2 teaspoon
  • butter cold, in 5 pieces, 5 tablespoons
Bring water and vodka to a rapid boil in a large kettle. Add lobsters one at a time, cover and return water to boil. Cook for 16 -18 minutes. Remove lobster with tongs and save liquid. Pour remaining liquid into sauce pan and boil down until 3/4 of a cup remains. Whisk in cold butter piece by piece. Add tarragon. Serve sauce with lobsters.

Lobster Cocktail
For each cocktail, allow:
  • 1/4 cup lobster meat, cut in pieces
  • 2 tablespoons tomato catsup
  • 2 tablespoons sherry
  • 1 tablespoon lemon juice
  • 4 drops Worcestershire sauce
  • salt to taste
  • chives, chopped
Mix well and chill. Serve in cocktail glasses, sprinkled with chopped chives.

Crepes Filled with Lobster Newburg
  • 1 cup cooked lobster meat, cut into bite-sized cubes
  • 3 tablespoons butter
  • 2 tablespoons shallots, finely chopped
  • 1 tablespoon paprika
  • 1 tablespoon flour
  • 1 cup milk
  • 1/2 cup heavy cream
  • salt to taste, if desired
  • freshly ground black pepper
  • 1 tablespoon Madeira wine
  • 1 egg yolk
  • pinch of cayenne pepper
  • 8 crepes
1. Melt 2 tablespoons of the butter in a saucepan and add the shallots and paprika. Cook briefly, stirring. Sprinkle with flour, stirring with a wire whisk.
2. Add the milk, stirring rapidly with the whisk. Add the cream and any liquid that accumulated from cutting up the lobster. Add salt and pepper to taste.
3. Add the Madeira and egg yolk, stirring rapidly with the whisk. Stir in the cayenne pepper.
4. Melt the remaining tablespoon of butter and add the cubed lobster, shaking the skillet and stirring just until the lobster pieces are heated through.
5. Put the cream and egg sauce through a strainer. Pour half of the sauce over the lobster pieces and stir to blend. Use equal, small portions of the sauce with lobster pieces to fill each of 8 crepes. About 2 tablespoons of filling will suffice for each crepe. Fold the crepe over. Spoon the remaining sauce without the lobster meat over the filled crepes.

Basic Crepes (makes 5 to 6)
  • 1/2 cup flour
  • salt, if desired
  • 1/2 cup plus 2 tablespoons milk
  • 2 tablespoons butter
1. Put the egg, flour, and salt into a mixing bowl and start beating and blending with a wire whisk. Add the milk, stirring.
2. Melt 1 tablespoon of the butter in a 7- or 8-inch pan. When it is melted, pour the butter into the crepe batter.
3. Line a mixing bowl with a sieve and pour the batter into the sieve. Strain the batter, pushing any solids through with a rubber spatula.
4. Melt the remaining tablespoon of butter and use this to brush the pan each time, or as necessary, before making a crepe.
5. Brush the pan lightly and place it on the stove. When the pan is hot but not burning, add 2 tablespoons of the batter and swirl it around neatly to completely cover the bottom of the pan. Cook over moderately high heat for 30 to 40 seconds, or until lightly browned on the bottom. Turn the crepe and cook the second side for about 15 seconds. Turn the crepe out onto a sheet of waxed paper.

mish is offline   Reply With Quote
Old 09-24-2005, 09:38 PM   #13
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I've always gotten some interesting conversations from the comment that "you are what you eat". I rather suspect I'm a lot closer to a filet mignon or even a pork chop than I am to a brussels sprout, no matter what I eat!
Claire is offline   Reply With Quote
Old 09-24-2005, 09:44 PM   #14
Executive Chef
Join Date: Jul 2004
Posts: 4,677
I'd be a lemon merengue pie....Cool, sweet but a bit tart.
wasabi is offline   Reply With Quote
Old 09-24-2005, 09:54 PM   #15
Master Chef
luvs's Avatar
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
i'd be a beer- not quite a food, but that's what i'd be- sometimes warm and bubbly, sometimes ice cold, sometimes makes you laugh, sometimes makes you cry, and sometimes makes you want to go to sleep. sometimes bitter, sometimes refreshing..... i could go on for awhile about why i'd be a beer.
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 09-24-2005, 10:28 PM   #16
Chef Extraordinaire
middie's Avatar
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,263
Send a message via Yahoo to middie
i'd be some kind of candy.
maybe nerds, sweet and tangy
at the same time !
middie is offline   Reply With Quote
Old 09-24-2005, 10:31 PM   #17
Executive Chef
amber's Avatar
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
Oh Mish has it for me, lobster all the way!!!
amber is offline   Reply With Quote
Old 09-24-2005, 10:39 PM   #18
Head Chef
Join Date: Aug 2005
Posts: 1,313
I guess I'd have to be a "Snickers"...'cause I laugh a lot!
You can close your eyes to the things you do not want to see, but you can't close your heart to the things you do not want to feel.
KAYLINDA is offline   Reply With Quote
Old 09-25-2005, 12:35 AM   #19
Head Chef
mrsmac's Avatar
Join Date: Jul 2005
Location: Sydney Australia
Posts: 1,645
Originally Posted by Brooksy
My daughter's partner is a FIG JAM.
My boss was like that when she arrived! I love that expression.
There is no such thing as a little garlic.
mrsmac is offline   Reply With Quote
Old 09-25-2005, 02:54 AM   #20
Contest Winner
Maidrite's Avatar
Join Date: Feb 2005
Location: Pageland SC
Posts: 3,113

I think Beans.......... Everyone up wind of the product always laughs, and someday soon if the price of "CRUDE" gets any higher "Methane" will be the "HOTTEST" thing going !

If you need a smile, take mine, I'll make a new one.
Maidrite 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- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:50 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.