Text 19672, 112 rader
Skriven 2009-01-14 06:26:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Chesapeake seafood
==============================
-=> Dale Shipp wrote to Dave Drum <=-

 -=> On 01-12-09  08:04,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: Dead Lobster <=-

 DD> So, I will probably just go to RL once per year during their annual
 DD> shrimp sale. I certainly can see no other reason to pay their inflated
 DD> prices for mediocre seafood.

 DS> That is what got us there.

 DS> Your Chesapeake Seafood is unrelated, and from the web page looks like
 DS> it has decent choices.  Do they do an evening buffet?  What is on the
 DS> lunch buffet?

 DD> Which web page did you visit? I tried a couple but was not impressed
 DD> with the ease of navigation.   Bv(=

 DS> http://www.chesapeakeseafoodhouse.com/

 DS> And yes, it is difficult to navigate.  For example, some links are
 DS> hidden under little lobsters -- such cuteness turns me off.

I went to that one ... and found an old woodcut type picture of three sailors
and a logo at the top overlapping part of the woodcut. All on a dark brown
background and not a lobster to click on in sight. Sigh.

I found a site at www.springfield-vr.com/026-front.html which will show you the
interior and exterior - but no menus. Actually it's in a nice old converted
manor house. There is also a bunch of history.

 DD> A huge bowl of peel 'em shrimp, fired and baked fish, sometimes there
 DD> is "popcorn" shrimp, usually a "crab/surimi" Alfredo, roast
 DD> pork or beef in gravy,

 DS> Sounds good, especially for the price.  Our only problem is that noon
 DS> time is usually when we have our first meal of the day -- a bowl of
 DS> cereal.  Not ready to eat out until 6 pm or so.

Seafood buffet for brekkers would be a bit of a stretch.

I note that I have left the Epicurious Recipes for the TV-Food next batch.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brioche And Berry Bread Pudding With Lemon Fondant
 Categories: Fruit, Pudding, Citrus, Dessert
      Yield: 7 servings
 
           Butter; room temp
      4    Eggs
    3/4 c  Whole milk
    3/4 c  Heavy cream
      1 tb Vanilla extract
      1 ts Lemon zest
    1/2 c  Sugar; + more for dusting
           - and topping
      4 lg Slices brioche bread
      2 c  Mixed berries; (blueberries,
           Strawberries, raspberries,
           Blackberries), + more for
           Garnish

MMMMM-----------------------LEMON FONDANT----------------------------
      2 c  Powdered sugar
      2 tb Water
      2    Lemons; zested and juiced

MMMMM----------------------------BAKE---------------------------------
           Butter and sugar
      6    (6-ounce) ramekins.
 
  Recipe courtesy Tyler Florence, 2008
  
  In a medium bowl, whisk together the eggs, milk, cream,
  vanilla extract, lemon zest, and sugar. Combine well with
  a whisk - then let it settle so there are no air bubbles
  on the surface otherwise these will cause lumps in your
  anglaise.
  
  Preheat the oven to 350 degrees F.
  
  Tear the brioche up into large pieces using your hands,
  add to the custard mixture and toss to combine. Equally
  divide the berries among the ramekins and top with the
  bread mixture. Gently press down so they are packed evenly.
  Sprinkle with more sugar, then refrigerate for 10 to 15 min
  to let soak.
  
  Bake for 25 minutes in the center of the oven. The pudding
  is ready when it has puffed up and the custard is set. The
  top should be a nice golden color. Remove and allow to cool
  slightly.
  
  Make the fondant. In a mixing bowl combine sifted powdered
  sugar, water, lemon zest and juice.
  
  Once the pudding has cooled slightly, invert onto individual
  serving plate. Drizzle the lemon fondant over warm bread
  pudding and serve with extra fresh berries.
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  Meal Master Format by Dave Drum - 05 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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