Text 4619, 68 rader
Skriven 2013-09-13 21:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: trip 149
================
 ML> I would as well, but as 1 1/4 - 1 1/2 ones were 6.99 and 2 and up
 ML> were 9.99, an executive decision was made.
 DS> As I recall, the prices here were $9.99 and $10.99 -- slight premium.
 DS> Your small lobsters were at a big discount.

I didn't think of it as a discount but rather the big ones
being way too much. The off the boat prices in New England
are about 3 for the little ones and less for the big ones.

 Wonder why?  PA and MD
 DS> are about equal distance from the sources.

Could be local taste preferences. I don't know what
Wegmans' prices were farther north.

 ML> [Standing up straight and puffing out chest] I will not have the
 ML> store manhandle my lobsters!
 DS> What did you do with them in the meantime?

Fridge, where they were reasonably comfortable.
   
 DS> How did you cook the three, and/or the two?

Steamed them together in a big pot for about 10 minutes.

 DS> One of the things that we strongly disliked
 DS> about the British beef was the external fat layer.  It had a very
 DS> "off" taste to us.  Probably due to the way that they handled their
 DS> meats.

I am less fond of fat, except for long-cooked, in foreign climes.
Actually, except for Italy, I tend to eat foreign meat medium-rare
or above unless I know it to be very fresh.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Steamed American Indian Pudding
 Categories: Desserts
   Servings:  6

    1/4 lb Beef suet
           Small piece stick cinnamon
           Grated rind of one lemon
      1 pt Indian meal
      1 pt Milk
      3    Eggs
    1/4 pt Molasses

  Chop suet very fine and mix with Indian meal.  Put cinnamon in the milk;
  scald in a farina boiler.  Strain while mixture is hot and gradually stir
  in Indian meal and suet. Add molasses, cover mixture, and let stand
  overnight. In the morning, beat the eggs until light; stir them into the
  pudding; then turn into a greased mold or well - floured pudding bag,
  leaving plenty of room for it to swell. If mixture is in a mold, cover it;
  if in a bag, secure it well at the tying place lest the water get in. Put
  covered mixture into a pot of boiling water and boil continuously for five
  hours.  Replenish the water as it evaporates with boiling water. When ready
  to serve, remove the pudding carefully from the mold or bag, and serve
  immediately with wine sauce.

  From: Recipes and Remembrances, U.S. Army War College, 1980 Shared By: Pat
  Stockett

MMMMM

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