soshea99
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If you know how to kill it quickly with a chefs knife, a roasted lobster is very nice.
Split the lobster down the middle, but don't separate the halves. Drizzle garlic butter over the interior & bake in a hot oven until done. This will vary depending on size.
Advantages:
a] Lobster is ready to plate
b] May avoid having to cook lobsters in batches, if your pot isn't big enough.
c] You can dispense with the drawn butter.
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I have about a hundred cookbooks that I keep close to the kitchen, but there are two series that I use more than the others:
1] Cook's Illustrated annuals. This series is useful for things that you know how to cook, but where you suspect there may be room for improvement.
2] The James Beard cookbooks. I use these as a starting point when I don't know the basic recipe. [When we ran a B&B and needed to know how to poach an egg, James Beard told me how.] His recipes are unfussy but satisfying.
The other books fall into two categories:
1] Where there is at least one indispensible recipe (e.g. the ultimate braised lamb shanks).
2] Where the recipes are impossible but inspiring.
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I first went to Tout va Bien in 1974. Perhaps the only true French bistro (old sense of the word) in NYC. Great unpretentious French food at a reasonable price.
I last ate there in 1999. Nothing had changed in 25 years. It's on W. 51st.
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Smelt!
in Cooking
Posted
My wife will not eat smelts, but I think they are a treat. The only way we can get them around here is frozen. They come gutted & headless.
I take them from the freezer & run them under cold water to remove the ice coating (they are flash frozen with a fine coat of ice). Dab them dry & dip them in a little flour that has plenty of salt & pepper. Place one layer in a non-stick pan that has a hot mixture of olive oil & butter (enough oil so that the butter doesn't burn - also, not enough to cover the fish). When you have placed the last one in the pan, start turning them over. Another minute & they will be done.
Drain on paper towel. Eat the bones, they are good for you. The flesh should be moist.