Eleven Posted August 1, 2016 Report Share Posted August 1, 2016 The trick is mildly flavored cheeses. Mild white cheddar and gruyere are perfect for not drowning out the flavor of seafood. That makes some sense, especially on the gruyere end. Not sure I'm going to agree on mild cheddar. Restaurants that do lobster mac? It's drowned. People pay $16 for mac and cheese, with (probably) canned lobster bits in it. Amazing to me. Quote Link to comment Share on other sites More sharing options...
Weave Posted August 1, 2016 Author Report Share Posted August 1, 2016 That makes some sense, especially on the gruyere end. Not sure I'm going to agree on mild cheddar. Restaurants that do lobster mac? It's drowned. People pay $16 for mac and cheese, with (probably) canned lobster bits in it. Amazing to me. Its expensive home made too. There is good canned lump crab meat and lousy canned crab meat. The good stuff is really good. And starts at almost 30/lb. The bad stuff is half that and tastes like cheap canned tuna. we bought the good stuff. We could have talen her out to dinner. Quote Link to comment Share on other sites More sharing options...
Eleven Posted August 1, 2016 Report Share Posted August 1, 2016 Its expensive home made too. There is good canned lump crab meat and lousy canned crab meat. The good stuff is really good. And starts at almost 30/lb. The bad stuff is half that and tastes like cheap canned tuna. we bought the good stuff. We could have talen her out to dinner. I'm aware. I used to live in DC, remember? All the more reason not to cover it in cheese sauce! Quote Link to comment Share on other sites More sharing options...
SwampD Posted August 1, 2016 Report Share Posted August 1, 2016 Swamp, I could give you lobster mac and cheese and you wouldn't have any idea that there is lobster in it, except for the texture difference. I get that you don't eat seafood--that's fine--but lobster (and crab) is such a slightly-flavored food that it loses everything in cheese sauce. I've bent my brain trying to thing of an analogue, but I can't. How about this. Seafood is like cocaine. It's way too expensive for what you get out of it, so why even bother. Quote Link to comment Share on other sites More sharing options...
Eleven Posted August 1, 2016 Report Share Posted August 1, 2016 How about this. Seafood is like cocaine. It's way too expensive for what you get out of it, so why even bother. I still open a can of Bumble Bee once in a while. And I LOVE me some sardines or herring on rye toast. Quote Link to comment Share on other sites More sharing options...
deluca67 Posted August 1, 2016 Report Share Posted August 1, 2016 (edited) I still open a can of Bumble Bee once in a while. And I LOVE me some sardines or herring on rye toast. Anchovies in olive oil with some fresh bread is amazing. I am looking for a place that has great BBQ Chicken, not smoked and not Chiavetta's. Just grilled with some good sauce, if anyone has suggestions. Edited August 1, 2016 by deluca67 Quote Link to comment Share on other sites More sharing options...
SwampD Posted August 1, 2016 Report Share Posted August 1, 2016 Anchovies in olive oil with some fresh bread is amazing. I am looking for a place that has great BBQ Chicken, not smoked and not Chiavetta's. Just grilled with some good sauce, if anyone has suggestions. I didn't get the chicken, but I would guess it's good. http://www.toutantbuffalo.com/ Quote Link to comment Share on other sites More sharing options...
Eleven Posted August 1, 2016 Report Share Posted August 1, 2016 I didn't get the chicken, but I would guess it's good. http://www.toutantbuffalo.com/ I've never had the chicken there, either, but everything I have had is amazing. DeLuca, if you like roasted chicken, you and your wife, or you and a friend, should check out Buffalo Proper. (It's a portion for two people.) And agreed on the anchovies. Quote Link to comment Share on other sites More sharing options...
Samson's Flow Posted August 1, 2016 Report Share Posted August 1, 2016 I didn't get the chicken, but I would guess it's good. http://www.toutantbuffalo.com/ the fried chicken at Toutant is ah-may-zing. Best in town by far. Although from the sound of the original request, the OP was looking for BBQ chicken. I which case I would suggest Fat Bob's Barbeque on Virginia near Allen. Quote Link to comment Share on other sites More sharing options...
Ogre Posted August 10, 2016 Report Share Posted August 10, 2016 Almost too hot for beer tonight so I'm poolside with Cuervo Silver, Tom Collins and Tonic with lots of ice. I do believe it's a tequila bender tonight folks. Quote Link to comment Share on other sites More sharing options...
Eleven Posted August 11, 2016 Report Share Posted August 11, 2016 Almost too hot for beer tonight so I'm poolside with Cuervo Silver, Tom Collins and Tonic with lots of ice. I do believe it's a tequila bender tonight folks. Man, it's almost too hot for FOOD tonight. Quote Link to comment Share on other sites More sharing options...
darksabre Posted August 11, 2016 Report Share Posted August 11, 2016 Josie's mom heard me complaining about Wegmans no longer stocking my favorite spice, Pride of Szeged Hungarian Hot Paprika, so she ordered some and mailed it to me! That said, I am looking for excuses to use it. Tonight's workout was strenuous, so I whisked up a half dozen eggs, dumped in a generous helping of hot paprika, some milk, and boom, killer scrambled eggs. A Flying Bison Kölsch down the side and I'm gonna fall asleep on the couch watching the Olympics. Quote Link to comment Share on other sites More sharing options...
Weave Posted August 12, 2016 Author Report Share Posted August 12, 2016 Josie's mom heard me complaining about Wegmans no longer stocking my favorite spice, Pride of Szeged Hungarian Hot Paprika, so she ordered some and mailed it to me! That said, I am looking for excuses to use it. Tonight's workout was strenuous, so I whisked up a half dozen eggs, dumped in a generous helping of hot paprika, some milk, and boom, killer scrambled eggs. A Flying Bison Kölsch down the side and I'm gonna fall asleep on the couch watching the Olympics. Gotta do an authentic Hungarian goulash. Quote Link to comment Share on other sites More sharing options...
darksabre Posted August 12, 2016 Report Share Posted August 12, 2016 Gotta do an authentic Hungarian goulash. This is me cooking: Quote Link to comment Share on other sites More sharing options...
Eleven Posted August 12, 2016 Report Share Posted August 12, 2016 Josie's mom heard me complaining about Wegmans no longer stocking my favorite spice, Pride of Szeged Hungarian Hot Paprika, so she ordered some and mailed it to me! That said, I am looking for excuses to use it. Tonight's workout was strenuous, so I whisked up a half dozen eggs, dumped in a generous helping of hot paprika, some milk, and boom, killer scrambled eggs. A Flying Bison Kölsch down the side and I'm gonna fall asleep on the couch watching the Olympics. Poor Josie. Quote Link to comment Share on other sites More sharing options...
darksabre Posted August 12, 2016 Report Share Posted August 12, 2016 Poor Josie. It's okay, it's Thursday so she's on a different couch 60 minutes up the road :p Quote Link to comment Share on other sites More sharing options...
PASabreFan Posted August 12, 2016 Report Share Posted August 12, 2016 Poor Josie. Poor chicken. It's okay, it's Thursday so she's on a different couch 60 minutes up the road :P I think you mean two hours to the south. Heyooooo. Ah shaddup. You gonna punch an old man? Quote Link to comment Share on other sites More sharing options...
darksabre Posted August 12, 2016 Report Share Posted August 12, 2016 Poor chicken. I think you mean two hours to the south. Heyooooo. Ah shaddup. You gonna punch an old man? I'll rub some polydent on my knuckles first. Quote Link to comment Share on other sites More sharing options...
Eleven Posted August 12, 2016 Report Share Posted August 12, 2016 I'll rub some polydent on my knuckles first. This is a quality insult. Quote Link to comment Share on other sites More sharing options...
PASabreFan Posted August 12, 2016 Report Share Posted August 12, 2016 This is a quality insult. If only I had teeth... Quote Link to comment Share on other sites More sharing options...
MattPie Posted August 13, 2016 Report Share Posted August 13, 2016 Josie's mom heard me complaining about Wegmans no longer stocking my favorite spice, Pride of Szeged Hungarian Hot Paprika, so she ordered some and mailed it to me! That said, I am looking for excuses to use it. Tonight's workout was strenuous, so I whisked up a half dozen eggs, dumped in a generous helping of hot paprika, some milk, and boom, killer scrambled eggs. A Flying Bison Kölsch down the side and I'm gonna fall asleep on the couch watching the Olympics. I use the vast majority of my paprika in paella and a panko crust to put on salmon in the oven. Quote Link to comment Share on other sites More sharing options...
darksabre Posted August 13, 2016 Report Share Posted August 13, 2016 I use the vast majority of my paprika in paella and a panko crust to put on salmon in the oven. Hmmmmm Quote Link to comment Share on other sites More sharing options...
Weave Posted August 21, 2016 Author Report Share Posted August 21, 2016 Been a Mexican sort of day. Wife had an unusual (for her) craving for breakfast, huevos rancheros. So, the chorizo, beans, and poblanos came out. Being a really hot summer, I discovered that the poblanos are running about as hot as jalapenos this year. Talk about an eye opener! And, started harvesting from the garden in earnest today. Put 2 gallons of tomatoes for sauce in the feeezer. And I made 6 pints of red salsa, and 4 pints of salsa verde too (6 tomatillo plants this year). So..... Lunch was salsa and chips. Which meant tequila was prominently featured...... Ribs are going now. Def not Mexican. An Asian spice rub with a pineapple habanero glaze at the end. I'm going to need another bottle of tequila. Quote Link to comment Share on other sites More sharing options...
PASabreFan Posted August 26, 2016 Report Share Posted August 26, 2016 I made some crabapple jam tonight. (Who am I kidding — I am crabapple jam.) I'll post some pics tomorrow maybe. The color is just gorgeous. It's already setting up and I can't wait for toast in the morning. I don't know what it is with the American sweet tooth, but just about every recipe I found had a 1:1 ratio of juice/pulp to sugar. That's crazy. I ended up with nine cups of juicy pulp and added 3/4 cup of brown sugar and 2 3/4 cups of white. It's sweet and sour. I want to taste the crabapple. Nine cups of sugar would have been way too sweet. Quote Link to comment Share on other sites More sharing options...
Weave Posted August 26, 2016 Author Report Share Posted August 26, 2016 I made some crabapple jam tonight. (Who am I kidding — I am crabapple jam.) I'll post some pics tomorrow maybe. The color is just gorgeous. It's already setting up and I can't wait for toast in the morning. I don't know what it is with the American sweet tooth, but just about every recipe I found had a 1:1 ratio of juice/pulp to sugar. That's crazy. I ended up with nine cups of juicy pulp and added 3/4 cup of brown sugar and 2 3/4 cups of white. It's sweet and sour. I want to taste the crabapple. Nine cups of sugar would have been way too sweet. I think most jam recipes are so sweet because a certain amount of sugar is necessary to set the jam and there is no way of knowing how much sugar is naturally in the fruit you are using. Well, that, and Big Recipe is in cahoots with Big Insulin. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.