Daniel

I'd make a little lobster pie/casserole to go along w/the filets. Just chop the lobster meat into good sized chunks. If you have a pound of lobster, we use the following amounts, you can adjust accordingly. 1 pound lobster meat 1 stick butter 1 sleeve ritz crackers lemon and sherry to taste Melt half the butter and toss with the crumbs. Melt a tab of butter and toss with lobster in dish. put crumb mix on top, and mix ina bit w/lobster. Cut rest of butter into slivers and dot over the top. Give a squeeze of lemon and a drizzle of sherry. Bake at 300 for about 25 minutes. Sprinkle with a little parsley. This really complements the lobster and has so much flavor, rich and decadent. Goes very well w/filet. Have had this combo many, many times. Enjoy! Pam ← In college i made a stuffed lobster from Emeril's Show.. It was stuffed with butter, parsley and ritz crackers... It was really good.

That sounds really really nice.

I dont often go to Suburbia, but one thing i was shocked to see what the amount of thai restaurants that have sprung up everywhere.. Is saying that thai food will have 5-10 years in the lime light very obvious.

Well it only took my 25 minutes this time.. Getting better. On the ride back i stopped at a taco truck under the 7 train.. Had a carnita, it was really good.

Went back there last night and it was closed? Is it not opened on wednesdays

Picked up from Dinosaur last night.. Thought all of the food was good.. My favorite thing was the chicken.. One of the best bbq chickens i have ever tasted. I also had the brisket and was really amazed on how the got the brisket soo tender. Lacking in smokey flavor, but it was like butter. The place looks great, the people were really nice..

I searched the web and have not seen anything other then people giving their personal opinions.. The opinions are going either way.. I actually just read a pizza recipe from wolfgang puck comfirming jmolinari's advice. Puck advised people to roll the dough, but to allow the center to be thinner then the sides.

Perhaps its the way i roll it, but i start my roller from the center to the outer edges so, my center is thinner then the edges as well. I really believe that it doesnt matter the wether you roll it or toss it.. I have heard many debates between the tossers and the pullers and they will swear there is a difference between those two processes.

I like zarella's website.. A restaurant in Nyc.. She gives a list of her favorite restaurants and gives recipes.. I like a website that gives you some recipes. Babbo does that too.

I have only seen braciole that has come from little slice of flank steak.. So you would get many on a plate.. These were always held together with toothpicks.. This would probably cut down on the dryness.

Identifiler. What places do you plan on going to while in Quebec City? Have you been before and what would you suggest as cant miss bars and restaurants.

Are you saying that if i rolled a pizza or I pulled it with my hands you would be able to tell the difference.. What are the differences.. I am going to have to try this tonight.

I think i would really enjoy a fried chicken liver sandwich.. Anyone have any suggestions to put with it..

There is a place called Pio Pio in manhattan that is pretty good.. There is a place called Flor De Mayo on the UWS.. I have never been to Flor, but The New York Times loves this place. My personal favorite place to get chicken is where i work in Elizabeth, New Jersey. This place is really amazing.. However, its Portugese. Its a little store front that has 6 table and a counter.. Behind the counter they have a pit filled with rotating meats. You get chicken, rice and fries for 5 bucks..

Thanks a lot i really appreciate it.

Stone I hear ya with the directions.. An hour into my trip (comming from manhattan) I decided to pull over and ask for directions. The man politely told me he wasnt from America, but we are in Brooklyn.. Feeling rejected and upset I finally made it back to queens blvd heading back to manhattan when I stopped at a light and was surprised to see Roosevelt.. I made the right and in 5 minutes I was at Sripraphai.. Had the Catfish Salad, the Drunken Noodles, the Green Curry Duck, the fried Mussel and sprout, and the coconut rice.. It was all awesome, the catfish salad was amazing.. Now I need to cut an hour of the trip and I will be going to this place weekly. The kitchen closes at 9:15 and the restaurant closes at 10.

Celery into peanut butter, pretzles into ice cream, grill cheese into ketchup, toast into soft boiled eggs. One of the more slothy moves is when i go to chicago. I order gino's east and often find myself because of there lack of sauce, dipping their thin crust pizza into blue cheese. My favorite, bread into really kicked up cocktail sauce.

It must take a long time to gather all the pig lips needed to make such a sandwich.. But seriously, for some reason i loved this thing as a red eyed teenager.. I wonder how i would like this now.

I have had a few experiences with tuna fish that has ruined it for me.. My first experience was a sandwich left in my elementary school classroom over xmas break.. The resulting smell ruined tuna fish for me for years. Several years later i was a high school junior working at a sub shop on the jersey shore during the summer.. At this shop, there was this retarded lady incharge of making the tuna fish and other mixes. She would start with dirty finger nails and hands, at the end of the hand mixing process she would have clean finger nails. She was really out of her mind, I remember her chasing flies around with butcher knives, and scratching herself as if no one was watching. One day i was incharge of mixing the tuna, it just so happened to have broken my thumb playing hockey a week earlier. I ended mixing the tuna with a cast on.. Tuna got stuck in my cast and the resulting smell was god awful. It got so bad i eventually removed the cast myself a week later. I would not eat tuna especially in a restaurant ever again.

My problem is, i have had several failed stromboli attempts..For some reason, my ingrediants keep falling out.. Also alot of times the sauce soaks through, and leaves the dough all mushy.. Does anyone have a fool proof method for making these guys?

Well, I answered my own question. Started out making the Todd English Pizza Dough. While I started making the dough, I set the oven with pizza stone in it to 550. After letting it rise for 2 hours the oven was ridiculously hot and ready to go. I rolled out some dough, trace cut it with a plate to make a perfect circle, unnecessary but who cares. I then added home made tomato sauce, home made pesto, chopped up chicken sausage, proscuitto, mushrooms, mozzarella, and parmesan... It was awesome. I definitely think that adding proscuitto to a pizza is almost a must. The crust was perfectly done. The pizza stayed perfectly supported and crisp while i was just holding one end of the circle.. The crust was light and crunchy. All the ingredients were perfectly cook, in a really short time. Wanting to a make a pizza tonight with a bechamel sauce too, I think.

That was awesome, thank you.

Marcella's tomato sauce w/ butter & onion is so good I just eat it right out of the pot ← You inspired me to make her sauce today.. It truly is excellent. I now know how they make the tomato sauce at Gino.

We are deciding between Grafitti and Laurie Raphael for New Years Eve. I was wondering what peoples thoughts were on the restaurants.. If anyone has any experience with spending New Years Eve or i would appreciate a general comparison between the two.. Thanks

The pizza dough i make is made with semolina and all purpose flour. My question is has anyone tried the pizza dough recipe on todd english's web site.. I saw him make it on Martha Stewart not too long ago and it looked excellent.