It’ll be used for something boring like towards a new car early next year or a family holiday. My days of buying myself nice things ended some years ago lol. Thanks guys and gals btw.
Mmmmmm......Lobster!!!! In the US, nothing better than a lovely fresh-caught lobster right from Maine or one of the other New England states! Best lobster I ever had was in a restaurant near the "rockbound coast of Maine." It can be messy to eat, though, if one gets a whole lobster rather than just the meat.... That's why they always provide the hungry diner with a bib! Cracking the claws can sometimes send little bits of shell flying, and of course dipping the wonderful meat into drawn butter can get messy and drippy, too, Ah....but there's nothing quite like it!
What is the difference between them?
Thanks a million; both sound delicious (and I have small doubt that I would love both, as I adore lobster).I'm originally from California so I'm about as welcome out here as a fart in church, but in my five or so years in the NE I've learned that people can get a little tribal about their lobster rolls. Here's a site that does a good job of explaining the differences:
Connecticut or Maine? Hot or cold? There are two major types of lobster roll out there. We spoke to chefs from across the county to get their opinions on which version should be crowned king of the lobster roll.www.themanual.com
Both are fantastic. But I kind of prefer the Connecticut method, which is essentially "let's pack as much friggin' lobster onto this toasted bun as physically possible, and don't confuse the issue with anything other than butter."
Mmmmmmmm......mmmmm!!!!!! I've had the Maine Lobster Roll but never a Connecticut Lobster Roll. I think I actually would prefer the latter, especially in colder weather! Next time I visit a friend who lives in CT, I'll have to suggest we go somewhere that offers CT Lobster Roll on the menu!
Ooh, AIOLI!!!!! I love Aioli!! Actually, right now in the fridge I have a commercially-purchased jar of it, partly consumed.....should finish it up soon, it doesn't keep forever! I keep forgetting it's in there. I like it with potatoes, as well as with seafood. Tartar sauce is favored by a lot of people when they eat seafood, but I'm more partial to Aioli, actually.
Bit of a lobster fan here too. Never actually bought one but the user name should give the game away in terms of how I get hold of them. Theoretically I get them free but if you do actually factor in all the incidental costs (boat charter, gear, gas etc etc) then I often think that mine are some of the most expensive on the planet. Staying at home and getting them delivered cooked from Fortnum and Mason would probably be cheaper.
In terms of prep - I don't think I've ever really done anything more elaborate than use a normal hammer and some mayonnaise.
I'm also a great fan of scallops - probably more so than lobsters. (But less of a fan of scallop dredging when you see the damage they cause first hand).
Edible Crab I can take or leave - although I had more than my fair share I tend to find they're a bit of faff to cook and sort out but I know some people rate them over lobsters. I think in the States you tend to eat what we'd call Dungeness crabs and Stone crabs so things are a bit different.
One thing we had recently which were surprisingly good were American Signal Crayfish. A lake where we train is overrun with them and they're an invasive species so they're trying to get rid of them. They're quite small so you need a lot but that didn't turn out to be an issue ;-). If you get the chance they're worth trying.
I think Mrs AFB is similar. She’s having another bad evening in the bathroom. She can’t even maintain 44kg’s at the moment.I oddly have only had king crab and snow crab. I definitely like scallops, especially in a seafood fettuccine alfredo. My biggest seafood favorite is mussels, boiled in garlic and white wine.
I'm undeniably the least sophisticated person on this thread when it comes to the variety of cuisine I'd wager. My husband even less than myself as he's got Crohn's disease unfortunately.
I'm still not well today, I'm going to need to go back to the doctor. Everything I'm eating is making me ill. I'm down to 118lbs (53.52kg).
Not a chance she’ll do that I’m afraid.Septembersrain: I love mussels in garlic and white wine, too! Also with other interesting sauces, too. There is a wonderful bar/grill in Baltimore, MD, that serves the most delicious mussels -- they steam them and then bring them to the table in a huge bowl, along with smaller bowls filled with the different dipping sauces, and another bowl for the emptied shells -- and the diner has a delicious meal experience!
I like most seafood -- my motto is, "if it swims, I eat it!" However, oddly enough there is one thing I don't like, and that is scallops. I'm not sure why, whether it is the texture of them, or the relative blandness of them, or something else, but I definitely always pass on them when offered them or when I see them on a restaurant menu.
AFB, I know I've said this before, but I'll repeat it again anyway: Mrs AFB really needs to see a doctor! It sounds as though things have been getting worse with her digestive system (although I do realize that right now she's probably feeling stressed due to the time of year, which can also exacerbate digestive issues). I know she thinks that nothing can be done, that she just has to live with this, etc., etc., but seriously, IMHO she really should have a thorough physical and checkup......
I think Mrs AFB is similar. She’s having another bad evening in the bathroom. She can’t even maintain 44kg’s at the moment.
Chicken breast, rice and steamed vegetables most evenings. No sauce or any seasoning for her. It’s pretty miserable.
Hope it’s not COVID. But I know that’s not Mrs AFB’s issue. Just her faulty body.I've been this way since Thursday pretty much. That's terrible! I'm only experiencing a portion of what Mrs AFB goes through and I'm just a complete wreck. It's been years since even crackers do this. I'm pretty sure my doctor will want to do another COVID-19 test. Still waiting for the culture results.