I chuckle sourly at those who toss scraps and
dripping and then pay lots of money for schmaltz
and lard and chicken cracklings (there are all
these trendy restaurants selling fried chicken
skin to yuppies who pay lots of dough for boneless
skinless at Whole Foods).
Yup, there certainly is something wrong with that picture... :) I've
noticed Wegmans have little high-priced jars of lard, pork fat, etc...
in the cooking oils section.... ;)
[insert obligatory pitch for home ec
classes here]
Didn't even wrap it and toss in the freezer for a later visit...?
Doesn't like leftovers means doesn't like
leftovers, and it appears to be hereditary.
Her sons are likewise....?
Naturally. It almost goes without saying.
A couple days later I'd have killed for those
turkey oysters I'd left behind.
Sigh. ;) And, I know, you couldn't bring them with...
What I should have done was overeaten.
Probably.... :) At least then they'd not been wasted... ;)
It saddens me. I left my accompanist's
yesterday - she'd made a half recipe of that
Al Sims' chili, i.e., half a huge kettleful,
and I had to admonish her to at least freeze
the leftovers for my next appearance - otherwise
they would have been wasted ... one could have
of course made a quarter or a sixth recipe, but
that doesn't happen.
Was she not hungry, or was it that unappetizing...?
Um ... there's not a thing on that menu that
a paleo or keto person may eat.
Oh, right.... I keep not remembering which things are off which diets...
With a few nieces/nephews etc on the keto diet, right, that one doesn't
allow carbs.... which would cut out most of the above... And the paleo
diet is meat and only certain starches/veggies....? That one does
confuse me regularly... :) Wasn't Link a somewhat vegetarian? or am I getting her mixed up with someone else...?
You remembered correctly. She got fat on semi-vegetarian
... managing her weight nicely on keto/paleo.
Tonight I'm making chicken parm with chicken-skin
cracklings, maybe with bacon on the side. I may
make rice or something for the starch hounds, though.
That's just a bit meat heavy, but sounds pretty good... ;)
But it fits the diet. Which recent researches indicate
is better for many people than the nutritionist-flogged
balanced diet.
It's getting so I don't really pay a lot of attention to any of them,
with the standards fluctuating so widely... I'll eat what I want, pretty much, with some regard to common sense and what I know seems to work for me... ;)
Remember that scene in Sleeper, where
Woody Allen wakes up after centuries to
find that everything that we had been
warned against were later proven to be
good for you, and vice versa?
I'm usually using a flat pan, not an actual broiling pan... but I can see where that could be... :)
Flat pans should have at least a lip.
It does.... :)
And, if you cook properly fatty stuff, a pretty
high one at that.
Have been lately doing meats in the frypan rather than the oven... But
For two it makes sense, especially
given you like rare meat.
in the oven, likely in a Corning pan... For stuff not likely to exude
much juice or fat, the pizza pan with a layer of foil... :) Actually,
that one has enough of a lip that I'll broil Wegmans specialty burgers
on it... :)
Where's the fun in cooking something
not likely to exude juice and fat?
I chuckled, too, but only inwardly.
Probably wise... ;)
The temptation was considerable.
Indeed. :)
Sometimes it hurts, this biting your
tongue business.
I know. I refer to it as "hamburger tongue", especially in cases where biting one's tongue is pretty much constant.... ;)
Not a pretty image. How often do you hang
out in such circles? Besides here, I mean.
... Murphy's Law explains things better than conspiracy theories.
But conspiracy theories are much better at
explaining things that didn't happen.
Maybe.
BUTTER-------------------------------
1/2 Lemon (juice only) 4 tb Reduced lobster
stock * 1 Green-black lobster brain OR 6 oz Butter
*Note: Lobster stock should be made from shells and heads, then
heavily reduced to make 3-4 tablespoons.
This is how the butter ingredients translated.... I'm guessing from the following directions that the OR is the reduced lobster stock to be used instead of the goo from the lobster head...?
That started out as a fairly standard
shape recipe. Are you telling me that
Doc's adds or perhaps subtracts hard
returns to/from online-subnitted
messages?
Warm the lemon juice in a small basin over a saucepan of simmering water. Beat in the nuggets of cold butter, adding more as each one melts. Do this gently - it can split if you overheat it (revive it
with a quick splash of cold water). When you have an unctuous
smooth sauce like thin cream, sieve and whisk in the green goo from
the head of the lobster - which immediately turns the butter a
wonderful orange-pink.
M's note, whispered: it really isn't the brain.
Not sure what would turn people off more, calling it the brain, or
calling it green goo... ;)
It's not the brain, it's a digestive organ.
---------- Recipe via Meal-Master (tm) v8.01
Title: Lobster, Normandy Style (Homard a la Normande)
Categories: Fish/sea, French
Yield: 4 servings
4 Fresh lobsters, live 12 c Calvados
1/2 c Sweet butter 3 c Heavy cream
Salt 3 tb All purpose flour
Freshly ground white pepper 1/2 Lemon, juice of
1/2 c Finely chopped shallots or 1 ds Cayenne pepper
-scallions 2 tb Finely chopped fresh parsley
Servings: 4
Split the lobsters lengthwise with a big knife and break the shells off
the
claws with a hammer or a cleaver. Pour the liquid and the tomalley (the
liver) into a small bowl. Discard the stomach (the small sac which is
behind the eyes).
Melt half the butter in a large, heavy saucepan. When the butter turns
the
color of a hazelnut, add the lobsters and sprinkle with salt and pepper.
Cook over high heat for eight to 10 minutes, turning lobsters often. They
should turn evenly red all over. Remove the lobsters from the saucepan.
Arrange in a large roasting pan and place in a preheated 250-F oven to
keep
them warm and to finish cooking.
Add the shallots to the saucepan and sizzle exactly 1 minute without
burning. Add the Calvados, ignite, and when the flame dies out, add the
cream. Work together the remaining butter and the flour. When the sauce
starts boiling, add the flour mixture (beurre manie), bit by bit,
whipping
vigorously into the sauce with a wire whisk until smooth. Bring slowly to
a
boil. Then mix in the tomalley and lemon juice. Taste for seasoning and
add
salt and cayenne pepper, if necessary. You may cook a bit longer to
reduce
the sauce if you like it thicker. Stir in the parsley. Pour the sauce
over
the lobsters and serve piping hot.
A rice pilaf is usually served with this dish, and we would recommend a
chilled white Traminer wine or a bottle of old cider.
Source: Mom's old magazine clippings- 1940's to 1970's House Beautiful,
September 1970
From Sallie Austin
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