butter? Cousin's calls the mayo > (served cold) the Maine version;
they also serve it warm with lemon
butter and call it a Conneticut version. The latter is what Steve
I've seldom seen lobster salad rolls in Maine; more
I've not been in Maine since before Steve and I got married so couldn't
tell you if they do the rolls or not, and if so, which type. Guess I
ought to remedy that one of these days. (G)
That's what I'm here for.
perhaps in Massachusetts. In my opinion, the mayo
version should be Nobody's lobster roll. Celery
takes the offense up into felony territory.
We prefer the CT style, hands down (or should I say "chow down", as
that's what happens)?
Mayo is pretty much moistener and filler. A
decent lobster doesn't need moistener and
doesn't deserve filler. That's as true in
Maine as it is elsewhere.
of food trucks now, guess you'll have to search one out at some
event > that attracts food trucks. I saw that a brick and mortar
version will be > opening up in a food hall down in Raleigh. The projected opening date > was pushed back from next Monday to some time in August, announced a few > days after the hall was featured on one
of the local tv stations.
What is the atmosphere of the food hall? Anything
like the chaotic but interesting Lexington Market
(or weren't you at that picnic)?
We missed that picnic but from what I gathered from the news story--a
group of restaurants, casual to a bit more so, under one roof. Not quite
like what I encountered in some of the big department stores in Germany
Relatively few of the places would deserve the title of
restaurant - more snacky places and specialty retailers
in little stalls the size of your trailer.
& Harrod's in London. In those places, it was an entire floor devoted to shops--a buther, baker, etc. Some had enough "sides" that you could make
a meal from the one shop, others made you go to several places for the
bread, fries (or potato salad), etc. High (stand up to eat) tables were scattered thru out the floor, usually each shop had a few, but very
few sit down to eat spaces. It was at one of those where I got some cold German potato salad--found it tastes just as good cold, as it does warm.
Even I would admit that my German potato salad
wouldn't do well cold - the dressing is made with
half bacon fat.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Chicken Salad Supreme from Fred Goslin
Categories: Cyberealm, Salads, Poultry
Yield: 4 servings
1 c Mayo Or Salad Dressing
1 ts Salt
4 c Cubed Chicken Or Turkey
1 c Seedless Green Grape Halves
1/2 c Slivered Almonds, Toasted
1/4 c Lime Juice
1/4 ts Ground Nutmeg
11 oz (1 cn) Mandarin Oranges *
3/4 c Chopped Celery
Drain Mandarin Orange segments.
In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add
remaining ingredients; miz well. Chill. Serve on Lettuce leaves.
Refrigerate leftovers.
From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120
MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)