Text 14665, 99 rader
Skriven 2014-07-06 21:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: good tasting 634
========================
 -> use the shells and grotty bits to make a stock (if the
 -> Shipps allow this - to me the smell of lobster is more
 -> objectionable than that of durian), 
 BF> As an Eat let me ask:  What do we then do with the Stock?

Well, you witnessed. As Gail was feeling poorly, we poured
the half-made stock down the tube in the interest of mercy
and amity. It broke my heart, but one has to have one's heart
busted on occasion. But with the aid of a tot of optional
sherry, I would have made a soup that would have pleased most
if not all.

==

 BF> Oh, God!  So good!
 ml-> Don't call me Shirley.
 BF> Eh?   I think I missed a turn there.
 BF> [I think the Canadian term "Eh?" is so very gentle, but so clear]

The short version. There's an old Vaudeville exchange

- Surely you jest.
- Don't call me Shirley.

that was committed to posterity by one of the Die Hard
movies (or one of the Airplane movies, not sure which).
Nowadays, whenever someone says "Surely you jest" the
automatic response is "Don't call me Shirley."

Anyhow, I figured Oh, God, so good! would be something
Shirley might say to you, or vice versa.

 ml-> Because chuggers can't be boozers.
 BF> Ummm, ahhhh... well, aren't chuggers more apt to be boozers?

Yes, but they mustn't.

 -=> Burton Ford said to Jim Weller <=-

 jw-> Lobster tail and rum ... them's me tree favourite tings
 jw-> -said the Newfy.
 BF> I never thought about it, but until I read the above I never realized
 BF> I've only had Lobster Tail with white wine.  How dull of me!  Spirits
 BF> might really be good with it.

Speaking of whoosh. I'd say that sherry or Cognac would be
best with lobster, but rum or bourbon would do pretty well.
 
 jw-> Monkfish is almost as expensive as lobster these days.  
 BF> Used to like monkfish quite well as s kinds poor man's lobster. 
 BF> Either forgot about it, or got tired of it.   Not sure which.

I think that when monkfish became popular and expensive
(cf. flank steak, spare ribs, chicken wings), there was
no point in making "poor man's" lobster out of it. Not
unlike the Shipps' "poorman's jambalaya," which has so
much meat and goodies in it that it becomes rich man's
jambalaya.

---------- Recipe via Meal-Master (tm) v8.01

      Title: George Fassett's Poor Man's Lobster
 Categories: Fish/sea
      Yield: 1 serving

  Text only:

  "If you like seafood, try this sometime. It's a fillet from the Monk Fish,
  and is usually available at most fresh seafood counters.

  The meat is translucent pink, with a darker purple membrane on one side.
  Cut off that membrane, and discard. Then cut the fillet into 1 1/2 to 2
  inch chunks. [M's note - that membrane causes the meat to curl up as if
  it were a lobster tail; discarding it might be counterproductive.]

  Bring a pan of water to a boil and drop the chunks into it. Count to 10
  then spoon back out. The meat will double in size and be a nice white
  color.

  Place chunks on a broiling pan and baste with melted butter (add lemon
  and/or garlic if desired). Broil on each side for about 5 minutes, until
  lightly browned.

  Cut into fork-sized pieces and dip into melted butter, just as you would
  lobster. A little milder flavor, but definitely is a good substitute, at a
  much cheaper price! Cook some cube steaks with this meal and call it Poor
  Man's Surf and Turf!"

  Source: George Fassett, Cyberealm BBS Originally posted: Aug. 14, 1992

  Typed in Meal Master format by: Linda Fields Cyberealm BBS Watertown NY
  315-786-1120

-----


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