Text 3363, 127 rader
Skriven 2013-08-10 23:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: lobsters and stuff
==========================
  Subj: Slimy 975

 JW> Kokanee is now owned by Labatt's (which is in turned owned by Bud
 JW> which of course is ultimately owned by Inbev).
 JW> Most Canadian lagers are virtually indistinguishable from each
 JW> other. As are the American brand names that are brewed in Canada

 ML> So I can get Budweiser up there and not have my taste buds die
 ML> from neglect and lack of wisdom?

I think I taste a bit of a difference between the three but have
never done a blind taste test so I'm not really sure. The perceived
differences could well be the subliminal results of decades old
advertizing:

-1- Kokaneee is best because it is (or at least was) an independant
regional favourite that I couldn't get back in Ontario.

-2-Blue is made by one of the two grand old Canadian giants (at
least they used to be).

-3- Bud is Americian and therefore watery by definition. (It isn't
really, as you guys measure alcohol content by weight and we do
alcohol by volume so your 4% brew is the same strength as our 5%.)
 
  Subj: upcharge 980

 JW> Step 3B - another new council says let's make it permanent as there
 JW> are an infinite amount of admirable projects.
 JW> Mission accomplished.

 DD> So vote the bastards out of office.

We have in fact done so, both the elected mayor and council and the
some of the unelected administration. One of the first acts of the
new mayor was to give the egomaniac city manager, a southern import,
an ultimatum on who was in charge and who was the employee. The
second was to fire him when he didn't change his tactics. His once
loyal little posse are now doing what they're told so they haven't
been fired.

  Subj: Mr. Lobster 981

> a 19-lb behemoth

That would have been a very impressive sight (and meal). But I am
a bit ambivalent about it as I have been led to believe the that
largest and oldest lobsters produce the most milt and roe and
therefore offspring. Perhaps he or she should have stood at stud or
the female equibvalent at a lobster farm for a decade or two
(they're immortal) and then given a dignified retirement at an
aquarium somewhere.

The rest of the meal sounds totally awesome. (In quality, quantity
and expense!)   
  
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Lobster Savannah
 Categories: Lobster, Mushrooms, Sauces, Wine, Cheese
      Yield: 16 servings

           Cream Sauce:
      8 tb Butter
      8 tb Flour
      2 c  Whole milk
      2 c  Light cream
           Salt
           Vegetables:
      2 oz Butter
      2 c  Mushrooms; sliced
      1 c  Bell peppers; diced
      1 tb Spanish paprika
  1 1/2 c  Sherry
           S&P
      4 c  Cream sauce
    1/2 c  Pimientos; diced
           Lobster:
      4 x  3 lb whole lobsters; boiled
      4 ts Parmesan cheese; grated
 
  If you are using lobsters smaller than three pounds each, you will
  need enough smaller lobsters to produce a total of about 8 cups of
  meat after boiling and cooling.
  
  The roux: In a double boiler, over lightly simmering water, melt
  butter, stir in flour, blend, and let cook for 10 minutes.
  
  The cream sauce: Heat milk and cream together in a separate pan
  and stir slowly with a wire whis bit by bit into flour and butter
  roux. Add salt and cook slowly for 45 minutes.
  
  An alternate method is to place sauce in a covered ovenproof dish
  and cook in a 275-degree oven for 45 minutes. For a thinner sauce,
  more warm milk may be added.

  Next, heat the butter to melting point in a large saucepan, add
  mushrooms and green pepper. Cook until tender. Add paprika and
  stir in sherry. Cook until liquid is reduced by half. Salt and
  pepper to taste; add cream sauce and pimientos and blend well.
  Bring to a simmer.
  
  The Lobster: This can be done while vegetables are cooking. Cut in
  large dice. Discard intestinal vein and stomach, the hard sac near
  the head, before dicing.
  
  Add meat to sauce and simmer slowly for 10 minutes. Divide mixture
  evenly and spoon back into lobster shell. Dust with grated
  parmesan cheese and brown in a 375-degree oven for 15 minutes.
  Serve.
 
  Recipe By: Locke-Ober, Boston, MA
  
  From: Yolanda De Ortega in the Mastercook Recipes Mailing List and
  Craig Schroeder in the FIDO National Cooking Echo Ä

MMMMM


YK Jim


... The Nfld. economy is based on lobsters and drunkenness.

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