Text 15195, 105 rader
Skriven 2008-10-17 23:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Lobster Prices
==========================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> We had avoided both Red Lobster and Olive Garden for years.

 DS> Olive Garden [...] a C- grade

I've never been to one although Roslind has. She concurs. Both
Yellowknife and Edmonton have lots of real Italian restaurants, so
why bother.

 DS> Red Lobster [...] C+ or maybe stretch to B-

I have been to one twice in Edmonton and was happy with what I got.
It stacks up OK against it's (very limited) competition, giving
consideration to its pricing.

 DS> I've had much better seafood at lower prices though, and would
 DS> certainly not drive out of our way to visit Red Lobster.

I live far from any coast and have limited restaurant options, so
sadly I have driven out of my way for Red Lobster.

The choices in Edmonton are:

Joey's Only Seafood- recommended by my sister in law with no taste,
the one who only ate bread when I took her to an Indian restaurant
and who likes her steaks extra well done. A cheap chain, with overly
greasy fried food and lots of fishy odours pervading everything.
Grade = F.

Red Lobster Restaurant - a solid C, upgraded to B- for its modest
pricing and good specials.

Billingsgate Seafood Market & Lighthouse Cafe - B+ but horribly
expensive. (I often go to the seafood market section and cook up my
purchases at my MIL's place instead of dining in.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chili Crab, Lobster Or Prawn
 Categories: Asian, Crab, Chilies, Shrimp, Lobster
      Yield: 2 servings
 
      1 lb Crabs, lobster or prawns
      8    Cloves garlic; peeled
      8    Fresh red chilies
      2    Stalks spring onions
      1    Coriander plant
      1    Egg; optional
      3 tb Vegetable oil
           SAUCE:
      1 c  Water
      5 tb Tomato ketchup
  1 1/2 ts Cornflour
    1/4 ts Dark soya sauce
  1 1/2 tb Sugar
    1/4 ts Salt
      1 ts Rice or malt vinegar; or
           Freshly squeezed lime juice
 
  Wash uncooked crabs, break off claws by gently hitting them with a
  pestle. Break the shell of the claws by hitting with a pestle.
  Chop the bodies in half and then each half into 2 pieces. Wash and
  retain the shells. If using lobster, remove the claws and crack in
  half, then cut the tail with the shell on, into thumb-length
  pieces. If using prawns, make a slit down the back of the shell
  and remove the intestinal vein.
  
  Pound the peeled garlic coarsely. Pound the chilies coarsely. Or
  grind them separately in a food processor.
  
  Wash spring onions, discard roots and cut into finger lengths. Cut
  coriander into 2-centimeter lengths.
  
  Mix all sauce ingredients except vinegar.
  
  Heat wok, add oil and when hot, add garlic, stir-fry for 1 minute,
  add chilies, stir-fry for another minute and add the crab or
  prawns.
  
  Stir-fry for 2 to 3 minutes until shells turn slightly red. Stir
  sauce ingredients, add to the crabs or prawns and stir well for 2
  minutes. Cover with lid and simmer over high heat for 5 to 7
  minutes till shells turn a bright red.
  
  Remove lid and add vinegar. If using lime, squeeze juice over the
  crabs. If using eggs, add at this point. Break eggs into the gravy
  and stir gently to form streaks. Stir well and add spring onions.
  Turn off heat and give it one last stir. Traditionally this dish
  is served with slices of white bread with which you scoop up the
  gravy.
  
  Recipe by: Violet Oon's Kitchen
 
MMMMM
 

Cheers

YK Jim


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