Recent content by sosweb

I like to mix Hoisin with light Soy sauce and honey, equal quantities. Only add this sauce during the last 15 minutes of cooking time on a lowish heat. Great with chicken wings/legs/thighs. At the end toss in toasted sesame seads. :smile:

At the moment, our local fishmonger is selling the Lobsters at £10 / Kilo, which is about $9/lb in your money. They normally sell them at about $16-20/lb depending on the time of year I believe. The Scottish Lobster, Homarus gammarus, is black/blue hue colour. (I did have to look up the name)...

Is it true that Scottish Lobsers are the best in the world? I have seen this quoted several times by UK chefs. I've certainly heard of the famous Maine Lobster. Has anyone ate both for a comparison? Mark.

I live in Edinburgh. It's a rule of mine NEVER to buy beef from a supermarket. You're correct about the quality of the meat. Tasteless, bright red and not hung long enough. They put that horrible sheet under the meat to absorb the blood. I personally buy my meat from a good local butcher...

Hi all. I've just found this great site. Looks exactly what I'm looking for. I'm looking forward to learning the odd tip from you guys. Mark. :smile: