The Briefing Room
General Category => Grassroots Activism and Living => TBR Kitchen => Topic started by: Cyber Liberty on September 23, 2018, 04:24:43 pm
-
(http://www.youtube.com/watch?time_continue=1&v=nqO-NgaF2t8#)
H/T to @DCPatriot
-
(http://www.youtube.com/watch?time_continue=1&v=nqO-NgaF2t8#)
H/T to @DCPatriot
:beer:
You can get packages of four(4) tails for less than $40 at Wegman's :laugh:
-
:beer:
You can get packages of four(4) tails for less than $40 at Wegman's :laugh:
Kroger, too. It's really not that expensive a dish for a dinner party. 888high58888
-
I don't think I've ever had lobster thermidor. Looks very good.
-
I don't think I've ever had lobster thermidor. Looks very good.
It is @Sanguine A real treat. happy77
-
It is @Sanguine A real treat. happy77
And, look at this: https://www.cooks.com/recipe/yr5zd09j/crab-thermidor.html (https://www.cooks.com/recipe/yr5zd09j/crab-thermidor.html)
Crab thermidor!
-
And, look at this: https://www.cooks.com/recipe/yr5zd09j/crab-thermidor.html (https://www.cooks.com/recipe/yr5zd09j/crab-thermidor.html)
Crab thermidor!
This looks great, too.
One of the reasons I love the thermidor route is: there's no work. There's no bib, no cracking, no peeling, no finding surprises .... it's all prepped, seasoned, cooked and placed in front of me ready to go .... And the flavors are wonderful!
Okay, now I'm hungry! :laugh:
-
Yum! Thanks for posting, hubby's birthday is in a couple of weeks and I now know what he's getting for dinner. I also bought him a Bloody Mary Man Crate gift wrapped in duct tape, which should be fun.
-
Not to be a wet blanket, but you all do realize that shrimp and lobster are just aquatic roaches. Right?
Not that there's anything wrong with that. If you are good with that, then I am too.
888mouth
-
I don't think I've ever had lobster thermidor. Looks very good.
I'm a bit perplexed because I could swear there are finely diced red bell pepper in the mixture too.
I would increase the sauce recipe ingredients 50% because it's too easy to end up with too little.
Also, remember how many lobster pieces go back to each tail....no damned taste tests by the chef(s). :police:
-
I'm a bit perplexed because I could swear there are finely diced red bell pepper in the mixture too.
I would increase the sauce recipe ingredients 50% because it's too easy to end up with too little.
Also, remember how many lobster pieces go back to each tail....no damned taste tests by the chef(s). :police:
Simple solution: Make an extra tail. :smokin:
-
Simple solution: Make an extra tail. :smokin:
They come in packages of FOUR (4)!!
What you're suggesting is pure selfish Socialism. We all gotta give up a couple of pieces off the top for the chef?
Wait...it's actually capitalism on the part of the host. It's the fee to ensure a perfect dish/presentation. :police:
-
They come in packages of FOUR (4)!!
What you're suggesting is pure selfish Socialism. We all gotta give up a couple of pieces off the top for the chef?
Wait...it's actually capitalism on the part of the host. It's the fee to ensure a perfect dish/presentation. :police:
It's a perfect solution if you have an odd number of guests. Besides, there is such a thing as "Chef's Prerogative." :whistle:
-
I frequently have odd guests.
-
I frequently have odd guests.
:laugh:
Makings for a more unique conversation, IMO.
-
Tonight (in about 4-5 hours) is marinaded chicken marsala, but I am prepared to pretend it is lobster.
-
:laugh:
Makings for a more unique conversation, IMO.
Always.
-
Tonight (in about 4-5 hours) is marinaded chicken marsala, but I am prepared to pretend it is lobster.
LOL! Excellent!
And it was that exact sauce...marsala, that I always end up with too damned little of.
Somehow I cook off too much.
But I've got a commercial gas range now and I can actually 'see' the flame...for better control, etc..
-
LOL! Excellent!
And it was that exact sauce...marsala, that I always end up with too damned little of.
Somehow I cook off too much.
But I've got a commercial gas range now and I can actually 'see' the flame...for better control, etc..
I saw what you were talking about. I drained the sauce into a bowl before the chicken was finished cooking. You are actually cooking two things, the sauce and the chicken. They don't necessarily cook at the same speed.
When the chicken was done according to the thermometer I plated the chicken and mashed potatoes and poured the sauce all over all of it. Add a few white asparagus sprouts and a crescent roll, and I actually got orgasmic from the flavors. It tasted so good, I almost cried. Damn! That was a good freakin meal. $50 in any restaurant. I really should be a cook downtown.
The only problem with cooking and eating so well is, I am gaining weight. But I can't help it, and it is sort of worth it in a way. I'll lose weight later.
-
Made it last night and it was excellent! Only difference was that I added 1/2 tsp Colman's English mustard (because thermidor is supposed to have some mustard in it) and instead of fish stock I used Better Than Bullion lobster base. I couldn't find any tails here that were 8 oz, so I had a couple shipped from Maine. The recipe says 1/4 cup heavy cream but in the video she says "about a half cup," so I split the difference. I also added a bit of panko before broiling. (http://i66.tinypic.com/33m3f5e.jpg)
-
Made it last night and it was excellent! Only difference was that I added 1/2 tsp Colman's English mustard (because thermidor is supposed to have some mustard in it) and instead of fish stock I used Better Than Bullion lobster base. I couldn't find any tails here that were 8 oz, so I had a couple shipped from Maine. The recipe says 1/4 cup heavy cream but in the video she says "about a half cup," so I split the difference. I also added a bit of panko before broiling. (http://i66.tinypic.com/33m3f5e.jpg)
That looks fantastic!
-
And, look at this: https://www.cooks.com/recipe/yr5zd09j/crab-thermidor.html (https://www.cooks.com/recipe/yr5zd09j/crab-thermidor.html)
Crab thermidor!
One of my cookbooks has a similar recipe as a side dish that instead of crab uses green beans and slivered almonds. It is delicious.
-
Why the hell are all of you fools ruining a good lobster tail with this bullshit? You just need a lobster tail and melted butter. You want to live it up, brown the butter. That is all.
-
Why the hell are all of you fools ruining a good lobster tail with this bullshit? You just need a lobster tail and melted butter. You want to live it up, brown the butter. That is all.
:thumbsup:
-
One of my cookbooks has a similar recipe as a side dish that instead of crab uses green beans and slivered almonds. It is delicious.
Green beans? What on earth are you talking about?
-
Green beans? What on earth are you talking about?
It was a typo. She was talking about green bags....
(https://cdllife.com/wp-content/uploads/2016/04/Truck-Stop-Fight-Over-Bag-Of-Pot.jpg)
-
Green beans? What on earth are you talking about?
um, green beans.
-
Green beans? What on earth are you talking about?
reminds me of a song i heard recently
-
um, green beans.
Yeah, i have that recipe... Except it's just green beans and mushroom soup... and instead of chopped almonds, you use them crunchy little onion thingys on top...
-
Yeah, i have that recipe... Except it's just green beans and mushroom soup... and instead of chopped almonds, you use them crunchy little onion thingys on top...
No, that's nasty, disgusting slop.
-
No, that's nasty, disgusting slop.
Well yeah, but I'm a guy. I live on nasty disgusting slop.
-
reminds me of a song i heard recently
David Bowie or Frank Zappa?
-
David Bowie or Frank Zappa?
Dunno, all those old hippies look and sound alike.
-
Dunno, all those old hippies look and sound alike.
Oooooh. You are working that tee-shirt! :tongue2:
-
Oooooh. You are working that tee-shirt! :tongue2:
LOL