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Old 09-24-2005, 08:27 PM   #11
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My daughter's partner is a FIG JAM.

Taking off and flying are optional. Landing is mandatory
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Old 09-24-2005, 08:36 PM   #12
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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.

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Old 09-24-2005, 09:38 PM   #13
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Location: Galena, IL
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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!
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Old 09-24-2005, 09:44 PM   #14
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I'd be a lemon merengue pie....Cool, sweet but a bit tart.
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Old 09-24-2005, 09:54 PM   #15
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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-
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Old 09-24-2005, 10:28 PM   #16
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i'd be some kind of candy.
maybe nerds, sweet and tangy
at the same time !
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Old 09-24-2005, 10:31 PM   #17
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Oh Mish has it for me, lobster all the way!!!
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Old 09-24-2005, 10:39 PM   #18
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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.
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Old 09-25-2005, 12:35 AM   #19
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Location: Sydney Australia
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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.
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Old 09-25-2005, 02:54 AM   #20
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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.
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