Text 29643, 105 rader
Skriven 2012-09-16 07:54:27 av Dave Drum (1:18/200.0)
  Kommentar till text 29622 av RUTH HANSCHKA (1:123/140)
Ärende: Tasting
===============
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> WNET isn't nearly as good a PBS station as WBGO in Baaaaaahstan. And WGN
 -> (the Cubs originating TeeVee station) is the original "super-station"
 -> pre-dating even Teddy Turner's Hotlanta Braves outlet.

 RH> That's one even I didn't know.  It's not like I can get over the air
 RH> Chicago stations here, even AM radio.  We have our own PBS affiliate
 RH> of course; I don't know that it's any better or worse than WGBH.
 
I see you caught my misteak ... WBGO is, of course, in Newark, Soprano Land and
is the premiere Jazz radio outlet in America at 88.3. They are my default radio
station (over the interweb). 

Given the call letters of the public radio station WNPR they may have been the
flagship station of National Public Radio. The PBS stations are all affiliates
of Connecticut Public Broadcasting - Hartford: WEDH DT-45,
Norwich: WEDN DT-9, Bridgeport: WEDW DT-49, and New Haven: WEDY DT-6

I have seriously doubts that their original programming is up to the quality of
WGBH which produces more than two-thirds of PBS's national prime time
television programming. Programs produced for PBS include Masterpiece, NOVA,
Frontline, American Experience, The Victory Garden and This Old House. 

WGBH is also well known for having co-produced numerous period dramas and has
collaborated for years with British production companies.

Too bad your cable company (if you are hooked to their umbilical) doesn't offer
WGBH.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Connecticut-Style Warm Buttered Lobster Rolls
 Categories: Five, Seafood, Breads, Vegetables
      Yield: 4 Servings

      4    (1 1/2 lb ea) lobsters 
      8 tb Butter
      8    Top-split hot dog buns; pref
           - Pepperidge Farm brand
    1/4 c  fine sliced scallion greens
           - or chives
           Salt & fresh ground pepper

  Kill each lobster by pressing the tip of a heavy chef's
  knife in the crack just behind the eyes in the center of
  the carapace. Press down firmly, then split head in half.
  Using kitchen towels, twist off tail and claws (including
  knuckles) from carapace. Save carapace for another use.
  Press each tail flat against the cutting board and insert
  wooden skewers along their entire length to keep them
  straight.

  Place a steamer insert in the bottom of a large lidded
  stock pot and add 1-inch of water. Bring to a boil over
  high heat. Add a single layer of lobster claws and legs
  (about half the lobster) and cover pot. Let steam for
  exactly two minutes. Transfer lobsters to sink and set
  under running cold water. Return liquid to a boil and
  repeat with remaining lobster tails and claws.

  As soon as lobster is cool enough to handle, remove meat
  from shell using kitchen shears, lobster crackers, and/or
  the back of a heavy cleaver to help crack the shells (It's
  OK if the meat gets a little mangled). Roughly chop into
  bite-sized pieces and set on double layer of paper towels
  to drain.

  Melt 1 tablespoon of butter in a heavy bottomed 12-inch
  skillet over medium-low heat. Swirl to coat pan. Add four
  buns with one cut side down. Cook, pressing on buns gently
  and moving them around the pan until golden brown on first
  side. Remove from pan, add another tablespoon of butter,
  and toast second side. Repeat with second batch of buns.

  Melt remaining butter in skillet over medium heat. As soon
  as butter is melted, add lobster meat. Cook, tossing
  constantly and using a spoon to gently fold meat and
  butter over itself int he skillet until lobster is mostly
  opaque (butter should not sizzle), about 3 minutes. Add
  scallion greens and continue to cook until lobster is
  cooked through, about 1 minute longer. Season to taste
  with salt and pepper.

  Divide lobster filling evenly between rolls. Spoon excess
  juices over each roll. Serve immediately.
 
  Note: I prefer using smaller 1 to 1 1/2 pound lobsters
  rather than larger ones. Lobster carapaces can be
  discarded or frozen and saved to make stock. If you don't
  have the stomach to knife your lobsters to death, you can
  boil them whole in step 2, separating the claws and tails
  before placing them in the oven.

  Posted by J. Kenji López-Alt, June 30, 2011

  From: http://www.seriouseats.com

  Uncle Dirty Dave's Archives

MMMMM

... So little time and so little to do. -- Oscar Levant
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