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Tomas Tierra
Super Nomad
Posts: 1281
Registered: 3-23-2005
Location: oxnard, ca
Member Is Offline
Mood: Tengo Flojera
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There are a zillion ways to cook a good lobster meal..
My fav.s include..
Chile relleno's,
ceviche,
steamed over old bay/vinegar/dark beer/water.dipped in bubba
"nuggeted" and cooked in olive oil and garlic
par boiled then bbq'ed for tacos
How many times can you eat it with butter before you try something else
One thing for sure, it MUST be eaten live or within a couple of hours of death (tail should be removed immedieately if the animal dies) or it is
compromised greatly.. freezing should be avoided at all costs!
Better to cook it fresh and preserve it cooked for later use.
TP is giving good advice, a bit brash maybe, but solid..I like Him, a feather ruffler, panty wadder, mud stirrer whatever..makes ya think..
You can be the best cook in the world, but your meal will only be as good as your starting product
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Osprey
Ultra Nomad
Posts: 3694
Registered: 5-23-2004
Location: Baja Ca. Sur
Member Is Offline
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tp, you are self distructive. What good is your knowledge if you don't know how to impart it to others? They won't listen to anyone so imperious and
argumentive. They won't bother slashing a way through your non words to learn your non-sense. Why not start over. Get a grip, get a spell checker and
come on back with a better plan, a better attitude and you'll find lots of friendly folks here that would love to know more about cooking from anyone
with years of experience. We have all learned a ton from Sharks and others on the board who are in the food preparation business -- we are (pun
intended) hungry for good solid information from somebody who cares what we think.
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vandenberg
Elite Nomad
Posts: 5118
Registered: 6-21-2005
Location: Nopolo
Member Is Offline
Mood: mellow
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| Quote: | Originally posted by Osprey
tp, you are self distructive. What good is your knowledge if you don't know how to impart it to others? They won't listen to anyone so imperious and
argumentive. They won't bother slashing a way through your non words to learn your non-sense. Why not start over. Get a grip, get a spell checker and
come on back with a better plan, a better attitude and you'll find lots of friendly folks here that would love to know more about cooking from anyone
with years of experience. We have all learned a ton from Sharks and others on the board who are in the food preparation business -- we are (pun
intended) hungry for good solid information from somebody who cares what we think. |
Ahhh....Jorge,
There's the nice guy coming out in you. Always knew you had it in you.
Instead of throwing this jerk a lifeline, I'm more inclined to throw him my power sucking cloth dryer. 
But that's just me Mr. Passion personified.
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
Member Is Offline
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| Quote: | Originally posted by vandenberg
I'm more inclined to throw him my power sucking cloth dryer.
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Great idea, Ed. I mentioned before you should turn that thing into a boat anchor. Now's your best chance.
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DanO
Super Nomad
Posts: 1923
Registered: 8-26-2003
Location: Not far from the Pacific
Member Is Offline
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| Quote: | | Quote: | Originally posted by tp
Ah, an expert. Well, I'm just a dabbler, chef Tp, but I'm guessing millions of Italians will be surprised to find out you can't cook red meat with
olive oil, and that they'll have to find something else to brown their manzo for a stew or braise.
Butter is indeed an animal product, and oils indeed are not. So what? All are fats, and all have different and measurable smoke points and
combustion points. In fact, removing the solids from butter results in clarified butter (or ghee), which has a much higher smoke point than most
common cooking oils, including canola oil(http://en.wikipedia.org/wiki/Smoke_point), and is used primarily, and to the exclusion of cooking oils, in certain cuisines, like Indian food.
(BTW, maybe it's just me, but I hate the taste of canola oil; I prefer olive and almond.) Fats come in varying combinations of saturated and
unsaturated (with hydrogen atoms, as you surely know, being an expert), and unsaturated fats come in varying combinations of poly-unsaturated or
mono-unsaturated. Experts (such as yourself) differ on whether heating poly-unsaturated fats causes an undesirable chemical reaction, but most agree
that cooking with mono-unsaturated fats (olive oil, for example) is a good idea. They also agree that saturated fats (which experts like you know are
generally a solid at room temperature, like butter and lard) should be minimized because they can contribute to disproportionate levels of bad (LDL)
and good (HDL) cholesterol, which can in turn lead to all sorts of health problems. Let me know what else I need to know about oil, as I am always
willing to learn from the experts.
OK, back to butter. Adding it to finish a sauce is a no-no? Well, I'm just a rank amateur, but surely you as an expert chef are familiar with the
term "mounter au beurre"? It is a French culinary term meaning to finish a sauce with butter, specifically by whisking a small amount (a little dab
ain't gonna kill you) of cold, unsalted butter into a hot sauce at the last moment, to emulsify and thicken it slightly and give it a gloss. Last
time I checked, the French knew their way around a kitchen pretty well --hey, if you're a trained chef, you may even have trained in French technique,
no? Maybe you just forgot. I'm glad to be able to help.
So, where is your restaurant? I'm sure there's a Nomad nearby who'd be happy to do a review. |
Well, that you are only an amatheur, it is clear to me reading your post. You got your knowledge out of Wikipedia, right?
Italians like all otehr folks in this world know that cooking a steak is something diefferent from prepearing a stwe. (You din't know that and that's
why you are mixing up the pouints.
Of course all over the world good cooks are using olive oil for low heat and moderate cooking > Important::: low heat cooking.
But if it comes to high temperatures (steaks) olive oil is a no-no.
Glad to help you on this issue > now you know and can use your new knowledge to post something in Wikipedia.
Butter is an animal product and oils are not ! WOW. I'm happy for you that you at least agree in that.
"All are fats" Wow again! What a statement of yours.
But damn wrong if it comes to using those different fats.
Everything else you are pointing out is basic knowledge for every cook who claims to be a cook. I'm not talking about chefs here.
(you got it from Wikipedia, right?)
And that we got somethinmg straight: My chefschool was based in Montpellier.
Does that tell you something?
What's printed in books (or Wikipedia) must not be the last knowledge of cooking, consider that and get the last updates. Wikipedia is not a cientific
thing. Just made by readers like you and their flat knowledge.
Of course a little bit of butter in a gravy does not hurt. But good cooks avoid that and use fresh cream / saur cream or similar, insted. Low fat,
selfunderstanding.
If you follow the threads carefully, I pointed out that I am developuing land in Mulege @ this time.
Which does not mean that I am not a chef anymore. |
Let's recap -- you have failed to refute a single factual point I have made. Whether or not Wikipedia is an authoritative source in general (it often
isn't), the smoke point information I cited from it is irrefutable. Thanks for conceding my amateurish assertions.
The only argument you continue to pursue is a straw man -- the assertion that you should never cook a steak with olive oil. I never said you should
(searing or grilling a steak, as even a turnipseed like me knows, renders plenty of the steak's own fat). What I took issue with was your statement,
as a trained cook (New England Culinary Institute in Montpelier VT, perhaps, alma mater of the Food Network's Alton Brown -- am I close?) that red
meat is never cooked with olive oil: "Olive oil for cooking is .... you can use it for low heat cooking but not i.e. for . . . red meat at all."
That, of course, is wrong. I also never said that olive oil should be used for high heat cooking. In fact, if you look at the smoke point chart I
cited, you'll note that olive oil has a fairly low smoke point, which would be inconsistent with any (nonexistent) claim that olive oil is good for
high heat cooking. Claro? Unfortunately for me, to get here I have to resort to reference materials and my own trial and error personal experience
instead of whipping up snappy rejoinders based on years of rigorous culinary school training. But hey, even a blind squirrel finds an acorn every
once in awhile.
Finally, I feel compelled to respond to your assertion that "good cooks" finish sauces with cream or sour cream, not butter. Huh? Well, OK, I'll
grant you that cream typically has about half the fat of butter (40% vs. 80%). But (as you know, being a trained expert) adding cream to a sauce does
something entirely different to it than mounting it with butter -- it makes the sauce, uh, creamy. That isn't the point of mounting a sauce with a
small amount of butter. But I guess the "good cooks" at the Culinary Institute of America (experts like you know all about it) show what hacks they
really are by finishing their recipe for Chicken Provencal with butter instead of cream. http://www.timesanddemocrat.com/articles/2008/02/13/features...
Sorry, there I go again using the Internets tubes to find stuff to support my position.
[Edited on 2-21-2008 by DanO]
\"Without deviation from the norm, progress is not possible.\" -- Frank Zappa
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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
Member Is Offline
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Maybe there is hope.....
Ya know tp your arrogance really does distract folks from appreciating your knowledge of something. I do not follow the "culinary institoot" genre. I
like to serve a premier seafood bounty that is attractive and delicious. What is wrong with that equation. I don't have to go overboard convincing
people how good I am. Sample it yourself expert.
Believe me. strutting your stuff here will be tough.
Think how subjective food is.
Personally, I admire the French and their admiration for exotic different foods. I utilize various aspects and techniques, but I loathe the weenie
drizzly eclectic presentations those French plates are so famous for.
Check us out, we're NOT shy or weenie!
I hope your meds kick in and you adjust tp!
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
Member Is Offline
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Re: tp ...
I say to all... just IGNORE posts from this one - it will go away eventually.
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tp
Banned
Posts: 41
Registered: 1-1-2008
Location: Spartanburg, SC & Mulege, BCS
Member Is Offline
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| Quote: | Let's recap -- you have failed to refute a single factual point I have made. Whether or not Wikipedia is an authoritative source in general (it often
isn't), the smoke point information I cited from it is irrefutable. Thanks for conceding my amateurish assertions.
The only argument you continue to pursue is a straw man -- the assertion that you should never cook a steak with olive oil. I never said you should
(searing or grilling a steak, as even a turnipseed like me knows, renders plenty of the steak's own fat). What I took issue with was your statement,
as a trained cook (New England Culinary Institute in Montpelier VT, perhaps, alma mater of the Food Network's Alton Brown -- am I close?) that red
meat is never cooked with olive oil: "Olive oil for cooking is .... you can use it for low heat cooking but not i.e. for . . . red meat at all."
That, of course, is wrong. I also never said that olive oil should be used for high heat cooking. In fact, if you look at the smoke point chart I
cited, you'll note that olive oil has a fairly low smoke point, which would be inconsistent with any (nonexistent) claim that olive oil is good for
high heat cooking. Claro? Unfortunately for me, to get here I have to resort to reference materials and my own trial and error personal experience
instead of whipping up snappy rejoinders based on years of rigorous culinary school training. But hey, even a blind squirrel finds an acorn every
once in awhile.
Finally, I feel compelled to respond to your assertion that "good cooks" finish sauces with cream or sour cream, not butter. Huh? Well, OK, I'll
grant you that cream typically has about half the fat of butter (40% vs. 80%). But (as you know, being a trained expert) adding cream to a sauce does
something entirely different to it than mounting it with butter -- it makes the sauce, uh, creamy. That isn't the point of mounting a sauce with a
small amount of butter. But I guess the "good cooks" at the Culinary Institute of America (experts like you know all about it) show what hacks they
really are by finishing their recipe for Chicken Provencal with butter instead of cream. http://www.timesanddemocrat.com/articles/2008/02/13/features...
Sorry, there I go again using the Internets tubes to find stuff to support my position.
[Edited on 2-21-2008 by DanO] |
.... and I will fail in the future to respond to your hypothetically/theoretically knowledge.
Even more as you are making statements.... well..... like (quote) oils and butter, both are fats(end quote)
Just reading that of course is correct. But we are talking cooking my friend. C O O K I N G. And therefore your statement was as dumn as....
Cooking a steak in Olive oil??? well do it. I'm not your teacher. You know everything from Wikipedia. That's good solid knowledge!!! Stay with it.
And more, you are picking recepies out of Wikipedia
which do not fit this thread at all.
Of corse you can add to Chicken Provencal a splash of butter.
I was talking >> like you, GRAVIES or call it Sauce.
What the heck, I'm tired to responde to folks who just don't understand.
BTW, Monpellier France, Buddy. You were NOT close. In nothing you know so well theoretically either.
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docsmom
Nomad
Posts: 418
Registered: 6-21-2007
Location: Tucson, AZ
Member Is Offline
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I'm so disappointed that TP has wiped his ***all over this board. In this thread and so many others.
I have only one thing to say to you TP. Go away!
You obviously hate the world, and that means you hate yourself. And with my limited exposure to you I think you should hate yourself. You're very
hatelful.
Via con diablo!
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elgatoloco
Ultra Nomad
Posts: 4332
Registered: 11-19-2002
Location: Yes
Member Is Offline
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I still think live raw lobster tail is the best, no need to muck it with butter and seasoning, just a dab of wasabi and soy. Yummy. 
MAGA
Making Attorneys Get Attorneys
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
Member Is Offline
Mood: Optimistic
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FRESH! ...as in 'alive and clawing'
| Quote: | Originally posted by elgatoloco
I still think live raw lobster tail is the best, no need to muck it with butter and seasoning, just a dab of wasabi and soy. Yummy. |
Ya, sure, ya betcha! Couldn't agree more, elgatoloco. Of course, I have Norwegian ancestors and will eat most anything...except lutefisk or
reindeer stomach...oof-da.
In Japan a few years ago, we ate at a great sushimi place where the lobsters were brought alive to our enclosed paper cubicle and set down on a
beautiful low table. These are very lively lobsters and a perfect size. The tail meat was removed, sliced and iced immediately to cool down for
sushimi. Meanwhile, the business ends had been trying to crawl off the table, but eventually croaked...much to my wife's relief.
Then...while we were devouring the last tasty morsels of the lobster sushimi, the heads and bodies had been stuffed, breaded, and deep-fried.
Whatever the stuffing was, I never found out, but..oh..those heads were delicious! Our hosts called that part...fried armor. Kabuto.
We need a cafe in Baja that serves this!..but some of us may have to pass on the low tables...
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I do what the voices in my tackle box tell me.
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capt. mike
Elite Nomad
Posts: 8085
Registered: 11-26-2002
Location: Bat Cave
Member Is Offline
Mood: Sling time!
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Pomp = that sounds really tasty, were they clawed lobsters or spiney type?? wonder what kind they have on the western pac rim...??
i'd like to try the cooking the heads part sometime. why not - just like a large monster craw dad from nawlins - suck the heads right?
tell you what - lets make a day run in my bird to Asuncion and or tortuga bahia when i get there 1st of march and buy us a mess of bugs then do some
cooking at your place.
and Charmin - you ain't invited dude.
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
Member Is Offline
Mood: Optimistic
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The plane...the plane!!
Mike..you got a date. I haven't been airsick in way too long, so bring the bird and we'll do it. Be fun to see that coast again.
The lobster we had back then were the typical Pacific spiny I am sure, but Japan does import a lot of the Atlantic big claw lobster also. Our nephew
over there tells us that they now have a live lobster vending machine. It looks like our old crank carnival machines, remember those?...100 yen a
try, less than a buck for a chance at a lobster meal...what a world.
Give a shout when you hit the Bay again...or just buzz the rooftop like Dusty. The neighbors are used to it.
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I do what the voices in my tackle box tell me.
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Kell-Baja
Nomad
Posts: 360
Registered: 1-18-2003
Location: San Diego
Member Is Offline
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I don't care how any of you cook em because right now all the ways to cook em seems yummy.. You guys made me hungry.
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Tomas Tierra
Super Nomad
Posts: 1281
Registered: 3-23-2005
Location: oxnard, ca
Member Is Offline
Mood: Tengo Flojera
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Just to stay on topic.
Steamed, with a hickory smoked(3 hours) Rib Eye on the side.....That's always tasty!
New Years '08.....15 adults got a plate like that..Tis how we do it in the 'Nard!
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capt. mike
Elite Nomad
Posts: 8085
Registered: 11-26-2002
Location: Bat Cave
Member Is Offline
Mood: Sling time!
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tomas!! those are the finest dinner platos i have ever seen!!
Pompano - i'll be there by the 4th, maybe the 3rd for a b day for MP, aka MM.
we'll have a day of it.
i have 3 weeks planned
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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