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this thread does not belong here: padded room
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shut up jongQuote:
Originally posted by tranzformer
this thread does not belong here: padded room
http://tetongravity.com/forums/forum...p?s=&forumid=7
I prefer lobster. I hate it when I get crabs.Quote:
Originally posted by BakerBoy
I enjoy trapping crabs in a net of which they cannot escape, after which I boil them alive while laughing at their screams of death, at which time I peel them apart and eat their flesh in front of everyone... what am I?
Steaming lobster
Put 2 inches of seawater or salted water in the bottom of a large kettle. Bring the water to a rolling boil over high heat. Put in the live lobsters, one at a time, grasping just behind the claws. Cover the pot, return to a boil as quickly as possible, and start timing. Allow 18 minutes for a 1- to 1¼-pound hard-shell lobster and 20 minutes for a 1½-pound hard-shell lobster. If the lobster has a soft shell, reduce the cooking time by 3 minutes.
Boiling lobster
Fill a large kettle no more than three-quarters full of seawater or salted water. Add 2 Tablespoons of salt for each quart of water. A good rule of thumb is to allow 2½ quarts of water for each lobster. Bring the water to a boil. Put in the live lobsters, one at a time, and let the water boil again. Lower the heat, cover the kettle, and simmer about 15 minutes for a 1- to 1¼-pound hard-shell lobster and 20 minutes for a 1½-pound hard-shell lobster. If the lobster has a soft shell, reduce the cooking time by 3 minutes.
Grilling
Par-boil your lobsters in a large pot of boiling water for 5 minutes. Remove the lobsters and plunge into a large bowl of cold water to stop the cooking. Drain the lobsters and store in a refrigerator if you do not plan to grill them right away.
Place a lobster on its back on a cutting board. Using a large sharp knife split the lobster down the middle. Remove the black vein from the tail, the tomalley from the body and the sand sac located near the head. Repeat with the remaining lobsters. Baste the lobster meat with some oil or butter.
Grill the lobsters flesh side down for 5 to 6 minutes, or until the flesh is just beginning to look opaque. Turn the lobsters over, baste with more oil and continue to cook for 4 to 5 minutes longer, or until the lobsters are cooked through.
Lobster Au Gratin
(Serves 6)
4 tablespoons butter
¼ cup flour, all purpose
1 cup heavy (whipping) cream
1 cup milk
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons celery, diced
1 tablespoon onion, grated
1 tablespoon pimento, chopped
¾ cup sharp cheddar cheese, shredded
1 pound Maine lobster meat
Preheat oven to 350°. Butter a 6 cup casserole dish. In a sauce pan melt butter over medium heat. Whisk in the flour and cook stirring constantly for 2 to 3 minutes. Be careful not to brown the flour. Remove from the heat and slowly whisk in the cream and milk. Stir in the Worcestershire sauce, salt, pepper, celery, onion and pimento. Add ½ cup of the cheese and the lobster meat, mix well. Pour the mixture into the prepared casserole dish and top with the remaining ¼ cup cheese. Bake until the cheese is lightly browned, about 20 minutes.
Nutritional information per serving
calories 374.8 kcal cholesterol 167 milligrams
protein 20.6 grams sodium 620 milligrams
total fat 29 grams dietary fiber 0.1 grams
carbohydrate 8 grams calcium 219 milligrams
Nutritional information provided by MasterCook II, 1995. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.
Grilled Maine Lobster Tails
(serves 4)
4 each Maine lobsters
4 Tablespoons butter
1/2 each lemon, juice only
Quickly immerse Maine lobsters headfirst into a pot of boiling water for one minute. Then snap off tails. Using culinary shears, remove and discard the under shells of the tail section. Insert skewer lengthwise through the hard shell at both ends to prevent curling. Put as many tails as will fit on each skewer. As an alternative, you may clamp the Maine lobster tails tightly in a double wire broiler.
Place Maine lobsters shell-side down on grill grates that are set at the highest position on the grill. Grill for 4-5 minutes at medium heat. Turn and grill other side for 5-6 minutes, until the meat is opaque. Return Maine lobster tails to shell-side down position and baste meat with melted butter or margarine mixed with lemon juice.
Nutritional information per serving
calories 238.1 cholesterol 174 milligrams
protein 28.5 grams sodium 560 milligrams
total fat 12.8 grams dietary fiber 0.0 grams
carbohydrate 2.2 grams calcium 84 milligrams
Nutritional information provided by MasterCook II, 1995. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.
Steak 'N Lobster Kebabs
(Yield: 6 servings)
2 pounds sirloin
6 large frozen lobster tails, thawed (or 12 small tails)
½ cup beer
½ cup salad oil
1 Tablespoon lemon juice
1 Tablespoon honey
2 Tablespoons snipped fresh chives (2 tsp. dried)
1½ teaspoons snipped fresh parsley (½ tsp. dried)
1 teaspoon snipped fresh basil (¼ tsp. dried)
1 pinch freshly ground black pepper, to taste
6 each lemon wedges
Cut sirloin in 1½ inch cubes. If lobster tails are large, cut crosswise in thirds, leaving shell on; if small, leave them whole.
Combine beer, oil, lemon juice, honey, chives, parsley, basil and pepper. Marinate beef and lobster in marinade for 1 to 2 hours. Thread meat and lobster alternately on skewers. Grill the kebabs, turning and basting with marinade, over hot coals for 15 minutes or until lobster is tender when tested with a fork and beef is done as desired.
Serve hot with lemon wedges.
Nutritional information per serving
calories 753 cholesterol 366 milligrams
protein 81.3 grams sodium 918 milligrams
total fat 42.4 grams dietary fiber 0.1 grams
carbohydrate 8.2 grams calcium 165 milligrams
Nutritional information provided by MasterCook II, 1995. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.
Quote:
Originally posted by Rusty Nails
Guess I'm a false one. Plus, you hit on it. Damages. You only sue for financial harm.
Actually...no. Defamation (at least under American common law, which may vary state by state) is a tort for which general damages (pain and suffering, emotional disterss, etc.) are an allowed remedy. In some circumstances, the nature of the defamatory statement is such that it is considered slander per se, and general damages will be presumed. As an example, if I was to say that certain board members are not only Red Sox fans, but have passed the clap among them, by imparting to them a "loathsome disease", I may have comitted slander per se. Luckily, if I were to do that, truth is a total defense.
Don't know about Canada, though.
Why don't you hold the frog bastard down and force feed him a Quarter Pounder?
Edit...oops, sorry, not a Quarter Pounder....a Royale. I leave it to whether avec fromage or not.
http://www.efriends.pnet.pl/pulpfict...ery2/pic27.jpg
Sit down and shut up.Quote:
Originally posted by tranzformer
this thread does not belong here: padded room
http://tetongravity.com/forums/forum...p?s=&forumid=7
Was the moderator's name Daniel?