howard88

Agree with all who indicate using everything related to the lobster is the way to go. I have made lobster bisque many times. I simply simmer all lobster parts with a mirapoux (yes I know the spelling is wrong), with lobster and chicken base, and if I don't have the base I just let the lobster shells and vegetables rock slowly for a few hours. Simply what you want is a rich, tastefull stock at the conclulsion. So taste and reduce and do not add salt.

Curlz, baby, Ya gotta add a pint of heavy cream and call me in the morning.

Perlow's Good review and description of the dishes. I had lunch,( a noodle dish with pork, chicken and shrimp, very spicy and tasty) a couple of years ago. It was a weekday and the place was packed. After hearing about your recent experience I have to get back and try some of the dishes you had.

Very interesting topic. Yet it seems that everyone contributing knows someone who has pilered, stolen items from a restaurant. Really. Know I do know people who have vast collections of great napkins from restaurants around the world. And yes they are friends of mine.

Chicken Paprikash at Bula in Newton. Damn tasty.

I am also interested in the salt conundrum. Once in Miami, I had fresh cold little necks on the half shell at a restaurant and they were very salty and tasted like they were awash in sea water. On the other hand, I have had clams straight from the water on Long Beach Island NJ and they were briny and sweet, and no distinctly salt taste. So does anyone know why.

goshi: Could not agree with you more. I also watched the food network from the beginning. I really enjoyed Rosengarten, Griscom and Richman et. al. It has become such a parade of silliness. I hardly tune in anymore. How many times can we watch how salt water taffy is made for fifteen minutes. Can't the dental association find another outlet to promote their practice.

Everyone has their own seasoning preference for meatloaf. I use ground chuck and mix it with sauteed onions and garlic. Eggs, the amount depends on the quantity of meat, s&p, and grated parmesian reggiano. Sometimes I will add some oregano. I do not use ketchup or tomato, nor bacon. Now here comes the ingredient that makes the big differnce for me. David Rosengarten, food channel ex., uses without crust, fresh white bread soaked in milk or water, instead of dried bread crumbs. This makes an airy, light meat loaf and I love it. So my input is, to your favorite recipe, simply use the fresh white bread, if you lilke a light, airy result. It is so damn good.

Small shells with olive oil and lots of garlic, parsley and reggiano. Linguine with white clam sauce, tied depending on mood with carbonara.

O.K. I can't stand the arrogance and her pronunciation of bhut-t-hur (butter), but I am definetly in for watching her in a reality t.v. show. It helps me focus my dark side to view the icon of all things good. Just to prepare I am sharpening my scissors, ordering supplies from every craft and cooking supply house I can find just so I can play along like I used to do with the Winky Dink show. Ann, go up to the attic and locate our inventory of perfectly rolled and inventoried (by season of course), tablecloths so we can make the most of our t.v. watching while sipping tea and eating the most perfect watercress sandwiches.

There is nothing and I mean nothing like a large bowl of popcorn topped with truffle butter.

Hi Curlz I cannot make the Caldwell location. Have great Sushi & Sashimi Regrets, Howard

Bleachboy: Son, I have been making turkey soup for many years. Cover all the bones you have with water, add carrots, onions, garlic, celery, peppercorns and let it rock slowly for hours. Strain and add chicken base or broth to get the stock up to taste. This part is important. Let the stock refrigerate overnite and skim the hardened fat when you are ready to finish the soup. Add the same combo of vegetables and include diced turnips; believe me they add a great dimension to the soup. Reduce the stock until it tastes rich. Then strain and throw the vegetables in the compost. Add rice, (the amount depends on how much stock you have), and cook until tender. Scoop some of the rice out and blend the rest of the rice into the soup. This makes for a thich, hearty result. Add the whole rice and some heavy cream and cook for another ten minutes. During this time add the salt for the first time and pepper and adjust for taste. Add a bunch of leftover, diced turkey. This goin to be the best turkey soup you ever had.

I had a deli party with 12 others at Harolds in Parsippany maybe eight years ago. Yes. The portions were huge and the pickles abundant and the rye loaves they throw at you for leftovers are nice. The problem is the pastrami and corned beef (the primary reason I go to this type deli) are inferior. Dry and hardly kosher style, and more or less tasteless. The reason I eat this stuff is just for the fatty pastrami and corned beef. Its the reason it is so damn tasty and dangerous. This stuff was closer to supermarket, plastic type deli. Never went back and never will miss it. The huge portions just aren't worth it.

I have been eating this exact sandwich after Thanksgiving all my life. We never bothered to name it and simply think its the best sandwich to have after Thanksgiving.

I would love to eat sushi in Morristown anytime in December.

How could I have forgotton the absolute best way I love fries. You know when you have a plate of delicious shrimp scampi, awash in a sauce of tasty garlicky butter. Dipping each fry into the garlic butter is awesome.

Ketchup no way. I used to drown fries in the stuff as a kid but I fortunately grew out of that. Now I like my fries double cooked and simply use salt. If there happens to be a high quality brown gravy available I like dunking in that.

I've got a good one for ya. Its peas and proscuitto. Easy, fast, a little different and tasty. Saute minced shallots in olive oil and butter. Add a quarter of a pound of thickly sliced (an eighth to a quarter of a inch) diced proscuitto. Add two packages of petite frozen peas. Cook until done. I include some crushed red pepper flakes when sauteing the shallots. Do not add salt due to the proscuitto. You can add a quarter of a cup of chicken broth when all ingredients are in the pan or just adjust the olive oil and butter. Its a really good dish.

I roast a kosher turkey and find the taste and moisture of the meat superior. I roast breast side down at 275 to 300 degrees using an electronic thermometer and remove when the breast shows 158 to 160 degrees. I do turn the turkey over for about the last hour of cooking. No basting whatsoever. I do use a couple of cups of chicken stock in the bottom of the pan for my base to make gravy. It slow cooks and finishes perfectly.

Farm fresh butter smeared on top of a piece of freshly baked artisinal bread.

eGullet for me is like two of the most important parts of life, namely food and sex. As with sex, the next best thing after participating in it, is watching or talking about it.

O.K. So Rocco may have shot himself in the foot a few times and, o.k. it may have been in front of a few million viewers. To keep wanting him to pay for hoisting his own self up by his own petards doesn't really serve anyone. To have talent and ability and decent communication skills and I might aid to take risks is to be admired. Not every risk pays off. Who among us hasn't F'd up once in a while, especially in those younger days.

At the Belmont Tavern I remember the clams oreganata as being good It has been a dozen years since I have been there so keep that in mind.

Damn. What a rough crowd. I liked Arthur and listened as often as possible. I would have preferred Rosengarten since I just like his style or a melange of hosts to keep some energy in the show. Rocco comes across as pleasant and personable. He is food knowledgeable and is obviously trying to ingratiate himself with the audience. He acknowledged Arthur's role and impact on the radio and is attracting and booking quality chefs and food personalities to share the time. Give the guy a break. I think he's had a rough year.