Food and Recipe's

Lord Chevy said:
Slow cook? Sous vide?
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The idea of going with sous vide or a slow cooker for a live lobster has never before crossed my mind. Someone would have to offer me a pretty compelling reason to get me to try either of those.
 
Deus Irae said:
The idea of going with sous vide or a slow cooker for a live lobster has never before crossed my mind. Someone would have to offer me a pretty compelling reason to get me to try either of those.
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You could try a baked stuffed lobster, if you're in to that.
 
LordSensei1958 said:
You could try a baked stuffed lobster, if you're in to that.
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A well-prepared baked stuffed lobster is a wonderful change of pace, especially with a seafood stuffing (shrimp, crab, scallop).
 
Deus Irae said:
The idea of going with sous vide or a slow cooker for a live lobster has never before crossed my mind. Someone would have to offer me a pretty compelling reason to get me to try either of those.
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Lol ... Didn't see live ... No, no need to go Dr. Mengele on it.
 
Speaking of lobster, I'm not the only one here who occasionally kicks his up with some crab boil seasoning, right?
 
Deus Irae said:
Speaking of lobster, I'm not the only one here who occasionally kicks his up with some crab boil seasoning, right?
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I have, but usually don't. Lobster tails steamed to about 90% done, then finished in clarified butter with some garlic and herbs. When I spend the money on lobster I really want to keep it pure.

Same with scallops - pan seared in bacon grease, then add some chives and a little melted butter on the plate.
 
Lord Chevy said:
I have, but usually don't. Lobster tails steamed to about 90% done, then finished in clarified butter with some garlic and herbs. When I spend the money on lobster I really want to keep it pure.

Same with scallops - pan seared in bacon grease, then add some chives and a little melted butter on the plate.
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Scallops, you say? This might work for you:




Scallops Provencal



I do have four notes for her recipe that I've found work for people beyond the family circle:

  1. Never use bay scallops for the dish
  2. Chop the shallots pretty fine, but you don't need to go as small as a mince
  3. Add more garlic, judiciously (3-4 cloves won't overpower the dish unless the cloves are huge)
  4. Don't bother halving the scallops, unless you've got someone who needs their scallops overcooked all the way into the middle
Beyond that, we have family preferences and adaptations that I haven't yet sprung on other people.


And, hearkening back to an earlier post, scallops is a dish where I do plan to try the sous vide on of these days. We just don't eat straight scallops often enough for my curiousity about it to overcome my liking of the provencal style.
 
Deus Irae said:
Scallops, you say? This might work for you:




Scallops Provencal



I do have four notes for her recipe that I've found work for people beyond the family circle:

  1. Never use bay scallops for the dish
  2. Chop the shallots pretty fine, but you don't need to go as small as a mince
  3. Add more garlic, judiciously (3-4 cloves won't overpower the dish unless the cloves are huge)
  4. Don't bother halving the scallops, unless you've got someone who needs their scallops overcooked all the way into the middle
Beyond that, we have family preferences and adaptations that I haven't yet sprung on other people.


And, hearkening back to an earlier post, scallops is a dish where I do plan to try the sous vide on of these days. We just don't eat straight scallops often enough for my curiousity about it to overcome my liking of the provencal style.
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Sea Scallops are my go to for pan sear ... If they are fresh they need so little augmentation - it's all about the cooking. Ocean Candy.
 
Lord Chevy said:
Sea Scallops are my go to for pan sear ... If they are fresh they need so little augmentation - it's all about the cooking. Ocean Candy.
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This conversation has convinced me...


The next time I make sea scallops at home, I'm going sous vide with the butter, etc.. in the sous vide bag. Then I'm patting them dry, searing them in a scorching hot cast iron skillet, with just a drop of avocado oil, to get the crusting, and cooking down the juices from the sous vide bag for the sauce.

It'll probably be a while, because I'm taking lobster at $7/pound over scallops at $18/pound every day of the week, but I'll definitely get to it eventually.
 
So the bad news is that something I ate yesterday (I'm guessing here) made me sick as all get out, had me pissing out of my ass all night long, and kept me feeling terrible all day today because of the body systems being so out of whack after the hours spent on the porcelain throne.

The good news is that it resulted in me making myself some chicken soup for supper tonight in an effort to start resetting the body. And the soup was freakin' great.
 
Deus Irae said:
So the bad news is that something I ate yesterday (I'm guessing here) made me sick as all get out, had me pissing out of my ass all night long, and kept me feeling terrible all day today because of the body systems being so out of whack after the hours spent on the porcelain throne.

The good news is that it resulted in me making myself some chicken soup for supper tonight in an effort to start resetting the body. And the soup was freakin' great.
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the "like" is for your feeling better not for your pissing out your azz all night...😁
 
Deus Irae said:
So the bad news is that something I ate yesterday (I'm guessing here) made me sick as all get out, had me pissing out of my ass all night long, and kept me feeling terrible all day today because of the body systems being so out of whack after the hours spent on the porcelain throne.

The good news is that it resulted in me making myself some chicken soup for supper tonight in an effort to start resetting the body. And the soup was freakin' great.
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Stop cooking like this guy and you'll be ok


View: https://www.youtube.com/live/Op3sgZxb_ZU
 
Deus Irae said:
Interesting video. The two people talking are as bad, in some ways, as the guy who doesn't know how to cook chicken. They're like the parents who won't let their kids go outside at all, because of germs on the playground.
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A pro chef and a former health inspector - kind of expected.
 
Lord Chevy said:
A pro chef and a former health inspector - kind of expected.
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I hear you, absolutely. But when the guy started to almost lose control over the crock pot, I had a hard time taking him seriously. And the worrying about the eggs is something I'll never not find funny, though I did love that they noted how the issue with eggs is the outside and not the inside.

Don't get me wrong, because I do appreciate food safety tips. But to say that our governments (state and federal) push that too far is an understatement on par with something like "In WWII, the French did not adequately prepare for the German offensive strategy".
 
Deus Irae said:
I hear you, absolutely. But when the guy started to almost lose control over the crock pot, I had a hard time taking him seriously. And the worrying about the eggs is something I'll never not find funny, though I did love that they noted how the issue with eggs is the outside and not the inside.

Don't get me wrong, because I do appreciate food safety tips. But to say that our governments (state and federal) push that too far is an understatement on par with something like "In WWII, the French did not adequately prepare for the German offensive strategy".
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Paper pushers + make decisions based on liability and litigation = this
 
that used to drive my ex crazy that i ignore a lot of expiration dates. i go by if it is ACTUALLY bad vs the date .
 
 
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