Lobster for lunch -- lobster for dinner

My granddaughter asked me to go to lunch today. So, we went for Mason's
Lobster Rolls. We had gone there some months back so time to do it again.
We both had the classic and it is excellent. As good as any I've had in
New England. Good size chunks of claw meat on top. I also got some
lobster bisque to go for dinner tonight.
https://www.masonslobster.com/locations/bradenton-fl/

There used to be a little restaurant owned by some folks from Maine that
sold lobster rolls along with mostly hot dogs (meaning grilled
bratwurst, Italian sausages, etc.) but it didn't last long.

I've never had a lobster roll. I'm not a fan of cold sandwiches and not
stuffed sandwiches with ingredients that are mixed with mayonnaise. But
I'm glad you've found a place that serves lobster rolls similar to what
you recall from New England. :)

Jill

Cindy Hamilton

2024-09-11 08:46:31 UTC

My granddaughter asked me to go to lunch today. So, we went for Mason's
Lobster Rolls. We had gone there some months back so time to do it again.
We both had the classic and it is excellent. As good as any I've had in
New England. Good size chunks of claw meat on top. I also got some
lobster bisque to go for dinner tonight.
https://www.masonslobster.com/locations/bradenton-fl/

There used to be a little restaurant owned by some folks from Maine that
sold lobster rolls along with mostly hot dogs (meaning grilled
bratwurst, Italian sausages, etc.) but it didn't last long.
I've never had a lobster roll. I'm not a fan of cold sandwiches and not
stuffed sandwiches with ingredients that are mixed with mayonnaise. But
I'm glad you've found a place that serves lobster rolls similar to what
you recall from New England. :)

Connecticut-style lobster roll. Served warm, and they use butter
rather than mayo.

--
Cindy Hamilton

Ed P

2024-09-11 14:30:27 UTC

My granddaughter asked me to go to lunch today. So, we went for Mason's
Lobster Rolls. We had gone there some months back so time to do it again.
We both had the classic and it is excellent. As good as any I've had in
New England. Good size chunks of claw meat on top. I also got some
lobster bisque to go for dinner tonight.
https://www.masonslobster.com/locations/bradenton-fl/

There used to be a little restaurant owned by some folks from Maine that
sold lobster rolls along with mostly hot dogs (meaning grilled
bratwurst, Italian sausages, etc.) but it didn't last long.
I've never had a lobster roll. I'm not a fan of cold sandwiches and not
stuffed sandwiches with ingredients that are mixed with mayonnaise. But
I'm glad you've found a place that serves lobster rolls similar to what
you recall from New England. :)

Connecticut-style lobster roll. Served warm, and they use butter
rather than mayo.

I'm going to do that next time I go. Good that way too.

Dave Smith

2024-09-11 15:00:33 UTC

Connecticut-style lobster roll. Served warm, and they use butter
rather than mayo.

I'm going to do that next time I go. Good that way too.

I am curious about lobster rolls. They sound interesting enough but I
wonder if there aren't better things to do with a lobster than to make a
messy sandwich.

Ed P

2024-09-11 15:13:01 UTC

Connecticut-style lobster roll. Served warm, and they use butter
rather than mayo.

I'm going to do that next time I go. Good that way too.

I am curious about lobster rolls. They sound interesting enough but I
wonder if there aren't better things to do with a lobster than to make a
messy sandwich.

The CT style is the same as eating it from the shell, dipped in butter.
The bread just holds it together. It is a convenience compared to
eating a whole lobster.

If you mix too many ingredients the lovely delicate flavor gets lost.
I'd not bother with any type of casserole.

Dave Smith

2024-09-11 16:10:25 UTC

Post by Ed P

Post by Dave Smith
I am curious about lobster rolls. They sound interesting enough but I
wonder if there aren't better things to do with a lobster than to make
a messy sandwich.

The CT style is the same as eating it from the shell, dipped in butter.
The bread just holds it together. It is a convenience compared to
eating a whole lobster.
If you mix too many ingredients the lovely delicate flavor gets lost.
I'd not bother with any type of casserole.

There seems to be more and more restaurants offering lobster mac and
cheese. I known people who tried it and liked it but I am reluctant to
overwhelm nice lobster meat with cheeses.

Helvetica Depot

2024-09-11 16:31:47 UTC

Post by Dave Smith
I known people who tried it and liked it

...and your fascistic commie goobermint did JUST THAT!

https://nwac.ca/policy/forced-sterilization

In the past, many provinces in Canada had laws that allowed the forcible
sterilization of many marginalized groups, including Indigenous women.
This is a violation of the human rights, Charter Rights and Reproductive
Rights of Indigenous women and girls. Although those laws are no longer
in effect, there have been reports of forced and coerced sterilization
in Canadian hospitals as recently as 2019.

Forced sterilization has been occurring since at least the 1930s. It has
been reported that some Indigenous women were led to believe that the
procedure (tubal ligation) was reversible or that they would still be
able to have children in the future. In some cases, Indigenous women
expressly denied consent to the surgeries which were performed without
consent.

NWAC has been working with partners: Amnesty International, Action
Canada, and Inter Pares, to bring national attention to this serious
issue, as well as to advocate for immediate action by the Canadian
government. NWAC has issued statements before the United Nations and the
Inter-American Commission on Human Rights, supporting survivors of
forced sterilization.

The Forced and Coerced Sterilization Project involves research and
advocacy to address the ongoing issue of coerced and forced
sterilizations of Indigenous women in Canada. Our project has held
expert forums, participated in discussions relating to policy and
recommendations, led community engagement sessions, and developed
resources on sexual and reproductive health, informed consent, birth
control options, and filing complaints.

Cindy Hamilton

2024-09-11 17:32:38 UTC

Connecticut-style lobster roll. Served warm, and they use butter
rather than mayo.

I'm going to do that next time I go. Good that way too.

I am curious about lobster rolls. They sound interesting enough but I
wonder if there aren't better things to do with a lobster than to make a
messy sandwich.

I dunno. Lobster, butter, and white bread to soak up the butter
and lobster juices. What could be simpler and do less to cover
the flavor of the lobster?

What would you want to do with lobster? I like a nice lobster bisque.

--
Cindy Hamilton

Dave Smith

2024-09-11 19:17:28 UTC

Connecticut-style lobster roll. Served warm, and they use butter
rather than mayo.

I'm going to do that next time I go. Good that way too.

I am curious about lobster rolls. They sound interesting enough but I
wonder if there aren't better things to do with a lobster than to make a
messy sandwich.

I dunno. Lobster, butter, and white bread to soak up the butter
and lobster juices. What could be simpler and do less to cover
the flavor of the lobster?
What would you want to do with lobster? I like a nice lobster bisque.

I was thinking about the mayo mixture.

Ed P

2024-09-11 20:22:54 UTC

Connecticut-style lobster roll. Served warm, and they use butter
rather than mayo.

I'm going to do that next time I go. Good that way too.

I am curious about lobster rolls. They sound interesting enough but I
wonder if there aren't better things to do with a lobster than to make a
messy sandwich.

I dunno. Lobster, butter, and white bread to soak up the butter
and lobster juices. What could be simpler and do less to cover
the flavor of the lobster?
What would you want to do with lobster? I like a nice lobster bisque.

I was thinking about the mayo mixture.

Barely noticeable. Done right, condiments enhance and not hide flavors.
Do you use salt?

Helvetica Depot

2024-09-11 20:23:58 UTC

Post by Ed P
Do you use salt?

..only on your tail...

Hank Rogers

2024-09-11 21:39:33 UTC

Connecticut-style lobster roll.Â Served warm, and they use butter
rather than mayo.

I'm going to do that next time I go.Â Good that way too.

I am curious about lobster rolls. They sound interesting enough but I
wonder if there aren't better things to do with a lobster than to make a
messy sandwich.

I dunno.Â Lobster, butter, and white bread to soak up the butter
and lobster juices.Â What could be simpler and do less to cover
the flavor of the lobster?
What would you want to do with lobster?Â I like a nice lobster bisque.

I was thinking about the mayo mixture.

Barely noticeable. Done right, condiments enhance and not hide flavors.
Do you use salt?

What ... Are you kidding? Officer Dave has a very serious heart
condition. Salt isn't allowed.

Cindy Hamilton

2024-09-11 21:46:18 UTC

Connecticut-style lobster roll. Served warm, and they use butter
rather than mayo.

I'm going to do that next time I go. Good that way too.

I am curious about lobster rolls. They sound interesting enough but I
wonder if there aren't better things to do with a lobster than to make a
messy sandwich.

I dunno. Lobster, butter, and white bread to soak up the butter
and lobster juices. What could be simpler and do less to cover
the flavor of the lobster?
What would you want to do with lobster? I like a nice lobster bisque.

I was thinking about the mayo mixture.

Although we were talking about the butter style when you piped in.

Even mayo isn't so bad. Mayo and seafood play well with each other.
And you don't have to use a ton of mayo.

--
Cindy Hamilton

Hank Rogers

2024-09-11 22:20:56 UTC

Connecticut-style lobster roll. Served warm, and they use butter
rather than mayo.

I'm going to do that next time I go. Good that way too.

I am curious about lobster rolls. They sound interesting enough but I
wonder if there aren't better things to do with a lobster than to make a
messy sandwich.

I dunno. Lobster, butter, and white bread to soak up the butter
and lobster juices. What could be simpler and do less to cover
the flavor of the lobster?
What would you want to do with lobster? I like a nice lobster bisque.

I was thinking about the mayo mixture.

Although we were talking about the butter style when you piped in.
Even mayo isn't so bad. Mayo and seafood play well with each other.
And you don't have to use a ton of mayo.

Yes. I used to make what we called "pear salad". Some lettuce, cottage
cheese, a little mayo, etc. I liked it, but always used just a little
mayo. Maybe some black pepper. And of course, we used jarred wino
beatoff and canned pears. Not real fancy vittles, but enjoyable.

I don't think Officer Dave would approve.

Dave Smith

2024-09-11 22:42:53 UTC

Post by Cindy Hamilton
What would you want to do with lobster? I like a nice lobster bisque.

I was thinking about the mayo mixture.

Although we were talking about the butter style when you piped in.
Even mayo isn't so bad. Mayo and seafood play well with each other.
And you don't have to use a ton of mayo.

Mayo is not horrible. It's just that it is so many steps below lobster.
I would home that it would at least be a house made mayo and not from a
jar.

Helvetica Depot

2024-09-11 22:43:49 UTC

Post by Dave Smith
I would home that it would at least be a house made mayo

Sober up, ya canuckleheaded sot!

Hank Rogers

2024-09-11 23:01:25 UTC

What would you want to do with lobster? I like a nice lobster bisque.

I was thinking about the mayo mixture.

Although we were talking about the butter style when you piped in.
Even mayo isn't so bad. Mayo and seafood play well with each other.
And you don't have to use a ton of mayo.

Mayo is not horrible. It's just that it is so many steps below lobster.
I would home that it would at least be a house made mayo and not from a
jar.

Good call. Stay away from that jarred canadian wino beatoff.

With your bad heart, you could end up in the hospital.

Ed P

2024-09-11 23:54:46 UTC

What would you want to do with lobster? I like a nice lobster bisque.

I was thinking about the mayo mixture.

Although we were talking about the butter style when you piped in.
Even mayo isn't so bad. Mayo and seafood play well with each other.
And you don't have to use a ton of mayo.

Mayo is not horrible. It's just that it is so many steps below lobster.
I would home that it would at least be a house made mayo and not from a
jar.

Now you sound like Bryan. do you use salt and pepper?

Dave Smith

2024-09-12 00:57:01 UTC

What would you want to do with lobster? I like a nice lobster bisque.

I was thinking about the mayo mixture.

Although we were talking about the butter style when you piped in.
Even mayo isn't so bad. Mayo and seafood play well with each other.
And you don't have to use a ton of mayo.

Mayo is not horrible. It's just that it is so many steps below
lobster. I would home that it would at least be a house made mayo and
not from a jar.

Now you sound like Bryan. do you use salt and pepper?

Ouch. Yes I use salt and pepper. Lobster is a real treat in these
parts. I just don't see a need to mayo with it.

Bruce

2024-09-12 01:09:33 UTC

On Wed, 11 Sep 2024 20:57:01 -0400, Dave Smith

Post by Cindy Hamilton
Although we were talking about the butter style when you piped in.
Even mayo isn't so bad. Mayo and seafood play well with each other.
And you don't have to use a ton of mayo.

Mayo is not horrible. It's just that it is so many steps below
lobster. I would home that it would at least be a house made mayo and
not from a jar.

Now you sound like Bryan. do you use salt and pepper?

Ouch. Yes I use salt and pepper. Lobster is a real treat in these
parts. I just don't see a need to mayo with it.

Everything's better with mayo.

--
Bruce
<Loading Image...

Cindy Hamilton

2024-09-12 08:36:01 UTC

Post by Cindy Hamilton
What would you want to do with lobster? I like a nice lobster bisque.

I was thinking about the mayo mixture.

Although we were talking about the butter style when you piped in.
Even mayo isn't so bad. Mayo and seafood play well with each other.
And you don't have to use a ton of mayo.

Mayo is not horrible. It's just that it is so many steps below lobster.

Below? It's one of the five mother sauces.

Post by Dave Smith
I would home that it would at least be a house made mayo and not from a
jar.

Now we're down to execution rather than concept.

If you make lobster roll at home, you can also make your own mayonnaise,
just to be sure.

--
Cindy Hamilton

Carol

2024-09-12 17:52:35 UTC

Connecticut-style lobster roll. Served warm, and they use

butter >>>>> rather than mayo.

I'm going to do that next time I go. Good that way too.

I am curious about lobster rolls. They sound interesting enough

but I >>> wonder if there aren't better things to do with a lobster
than to make a >>> messy sandwich.

Post by Cindy Hamilton
I dunno. Lobster, butter, and white bread to soak up the butter
and lobster juices. What could be simpler and do less to cover
the flavor of the lobster?
What would you want to do with lobster? I like a nice lobster

bisque. >>

Post by Dave Smith
I was thinking about the mayo mixture.

Although we were talking about the butter style when you piped in.
Even mayo isn't so bad. Mayo and seafood play well with each other.
And you don't have to use a ton of mayo.

I like Mayo too so it would be my second choice.

Cindy Hamilton

2024-09-12 21:41:23 UTC

Connecticut-style lobster roll. Served warm, and they use butter
rather than mayo.

I'm going to do that next time I go. Good that way too.

I am curious about lobster rolls. They sound interesting enough but
I wonder if there aren't better things to do with a lobster than to
make a messy sandwich.

I dunno. Lobster, butter, and white bread to soak up the butter
and lobster juices. What could be simpler and do less to cover
the flavor of the lobster?
What would you want to do with lobster? I like a nice lobster bisque.

I agree but for seafood bisques, I like the local she-crab best.

We don't have she-crab here.

The one I didn't like was the butter/lemon combo. I'm just no longer a
lemon fan.

Tastes vary. I love lemon. I used to eat them like oranges, but
my dentist made me stop. I'm having lemon vinaigrette on a salad
tonight.

--
Cindy Hamilton

Carol

2024-09-13 19:26:29 UTC

Connecticut-style lobster roll. Served warm, and they use

butter >> >>> rather than mayo.

I'm going to do that next time I go. Good that way too.

I am curious about lobster rolls. They sound interesting enough

but >> > I wonder if there aren't better things to do with a lobster
than to >> > make a messy sandwich.

bisque.

I agree but for seafood bisques, I like the local she-crab best.

We don't have she-crab here.

Yes, Pretty much a Chesapeake thing (for out type). Doesn't transport
well.

The one I didn't like was the butter/lemon combo. I'm just no
longer a lemon fan.

Tastes vary. I love lemon. I used to eat them like oranges, but
my dentist made me stop. I'm having lemon vinaigrette on a salad
tonight.

True that tastes vary. I just burned out on it. Sweet tea is aboiut
the only spot I like lemon.

Dave Smith

2024-09-13 20:48:47 UTC

The one I didn't like was the butter/lemon combo. I'm just no
longer a lemon fan.

Tastes vary. I love lemon. I used to eat them like oranges, but
my dentist made me stop. I'm having lemon vinaigrette on a salad
tonight.

True that tastes vary. I just burned out on it. Sweet tea is aboiut
the only spot I like lemon.

My appreciation for various foods changes over time. I can't say I ever
really disliked mushrooms but learned to appreciate them as I got
older. Then a year or so ago I was turned off them. My wife us to get
mushrooms to sautee to serve along with steak but I lost interest in
them for a while. It lasted a few months and then I started to like them
again, but it was short lived.

If I have not had cauliflower for a while and then eat some it is
wonderful, but them it loses its appeal if I have it again within a
couple weeks.

Bruce

2024-09-13 21:12:04 UTC

On Fri, 13 Sep 2024 16:48:47 -0400, Dave Smith

Post by Dave Smith
My appreciation for various foods changes over time. I can't say I ever
really disliked mushrooms but learned to appreciate them as I got
older. Then a year or so ago I was turned off them. My wife us to get
mushrooms to sautee to serve along with steak but I lost interest in
them for a while. It lasted a few months and then I started to like them
again, but it was short lived.
If I have not had cauliflower for a while and then eat some it is
wonderful, but them it loses its appeal if I have it again within a
couple weeks.

You're a fascinating man, Dave.

--
Bruce
<https://i.postimg.cc/fRyB2G0f/trumparm.jpg>

Hank Rogers

2024-09-13 21:34:14 UTC

Post by Bruce
On Fri, 13 Sep 2024 16:48:47 -0400, Dave Smith

You're a fascinating man, Dave.

You're so wise, Master Bruce.

Jim

2024-09-13 23:39:13 UTC

Post by Bruce
On Fri, 13 Sep 2024 16:48:47 -0400, Dave Smith

Post by Dave Smith
If I have not had cauliflower for a while and then eat some it is
wonderful, but them it loses its appeal if I have it again within a
couple weeks.

You're a fascinating man, Dave.

Zzzzzzzz

Hank Rogers

2024-09-13 21:33:32 UTC

The one I didn't like was the butter/lemon combo. I'm just no
longer a lemon fan.

Tastes vary. I love lemon. I used to eat them like oranges, but
my dentist made me stop. I'm having lemon vinaigrette on a salad
tonight.

True that tastes vary. I just burned out on it. Sweet tea is aboiut
the only spot I like lemon.

My appreciation for various foods changes over time. I can't say I ever
really disliked mushrooms but learned to appreciate them as I got
older. Then a year or so ago I was turned off them. My wife us to get
mushrooms to sautee to serve along with steak but I lost interest in
them for a while. It lasted a few months and then I started to like them
again, but it was short lived.
If I have not had cauliflower for a while and then eat some it is
wonderful, but them it loses its appeal if I have it again within a
couple weeks.

Just save up those mushrooms and cauliflower when you are off them. It's
good stuff to spread in the local Mcdonald's parking lot.

Jim

2024-09-13 23:40:35 UTC

Post by Dave Smith
If I have not had cauliflower for a while and then eat some it is
wonderful, but them it loses its appeal if I have it again within a
couple weeks.

Just save up those mushrooms and cauliflower when you are off them. It's
good stuff to spread in the local Mcdonald's parking lot.

Yes, that's forward thinking, Sargent Dave is likely
aware of such details already.

Helvetica Depot

2024-09-13 22:50:18 UTC

Post by Dave Smith
My appreciation for various foods changes over time.

Our 'appreciation' for you only diminishes over time.

Hank Rogers

2024-09-13 23:02:33 UTC

Post by Dave Smith
My appreciation for various foods changes over time.

Our 'appreciation' for you only diminishes over time.

You are wrong. I think Officer Dave does the very best he can. He is to
be commended rather than diminished. It's very true that some of his
long stories are boring as hell, but some are very entertaining.

I look forward to the next installment of the big niece.

Jim

2024-09-13 23:42:08 UTC

Post by Dave Smith
My appreciation for various foods changes over time.

Our 'appreciation' for you only diminishes over time.

D'oh!

Carol

2024-09-11 21:00:55 UTC

Post by Ed P

My granddaughter asked me to go to lunch today. So, we went
for Mason's Lobster Rolls. We had gone there some months back
so time to do it again.
We both had the classic and it is excellent. As good as any
I've had in New England. Good size chunks of claw meat on top.
I also got some lobster bisque to go for dinner tonight.
https://www.masonslobster.com/locations/bradenton-fl/

There used to be a little restaurant owned by some folks from
Maine that sold lobster rolls along with mostly hot dogs (meaning
grilled bratwurst, Italian sausages, etc.) but it didn't last
long.
I've never had a lobster roll. I'm not a fan of cold sandwiches
and not stuffed sandwiches with ingredients that are mixed with
mayonnaise. But I'm glad you've found a place that serves
lobster rolls similar to what you recall from New England. :)

Connecticut-style lobster roll. Served warm, and they use butter
rather than mayo.

I'm going to do that next time I go. Good that way too.

That was my pick. It's the only one without lemon.

jmcquown

2024-09-13 00:29:41 UTC

My granddaughter asked me to go to lunch today. So, we went for Mason's
Lobster Rolls. We had gone there some months back so time to do it again.
We both had the classic and it is excellent. As good as any I've had in
New England. Good size chunks of claw meat on top. I also got some
lobster bisque to go for dinner tonight.
https://www.masonslobster.com/locations/bradenton-fl/

There used to be a little restaurant owned by some folks from Maine that
sold lobster rolls along with mostly hot dogs (meaning grilled
bratwurst, Italian sausages, etc.) but it didn't last long.
I've never had a lobster roll. I'm not a fan of cold sandwiches and not
stuffed sandwiches with ingredients that are mixed with mayonnaise. But
I'm glad you've found a place that serves lobster rolls similar to what
you recall from New England. :)

Connecticut-style lobster roll. Served warm, and they use butter
rather than mayo.

I think these people were from Massachusettes. Not sure. All I know is
their lobster rolls were made with chopped lobster (definitely not
something found fresh here) blended with sauteed celery, onion, and
mayonnaise. The idea did not appeal.

Jill

Bruce

2024-09-13 00:37:30 UTC

Post by jmcquown
There used to be a little restaurant owned by some folks from Maine that
sold lobster rolls along with mostly hot dogs (meaning grilled
bratwurst, Italian sausages, etc.) but it didn't last long.
I've never had a lobster roll. I'm not a fan of cold sandwiches and not
stuffed sandwiches with ingredients that are mixed with mayonnaise. But
I'm glad you've found a place that serves lobster rolls similar to what
you recall from New England. :)

Connecticut-style lobster roll. Served warm, and they use butter
rather than mayo.

Added to the biddy's banned list.

--
Bruce
<https://i.postimg.cc/fRyB2G0f/trumparm.jpg>

Hank Rogers

2024-09-13 02:19:08 UTC

Connecticut-style lobster roll. Served warm, and they use butter
rather than mayo.

Added to the biddy's banned list.

Her Majesty has exquisite taste.

Dave Smith

2024-09-13 01:41:24 UTC

Connecticut-style lobster roll. Served warm, and they use butter
rather than mayo.

That is the sort of thing that I see on cooking shows and I always
wonder why they would bother to do that to lobster.

Cindy Hamilton

2024-09-13 08:55:45 UTC

Connecticut-style lobster roll. Served warm, and they use butter
rather than mayo.

That is the sort of thing that I see on cooking shows and I always
wonder why they would bother to do that to lobster.

Because the area where lobster rolls were invented has a lot of
lobster and it wasn't very expensive. Lobster roll is a beach snack
there.

As to why it's on cooking shows: because they can. It's a
relatively simple and fast preparation (assuming you have the
cooked lobster already) that can be presented in under 30 minutes.

What I don't get is: why does everything on cooking shows end up
with a runny fried egg on top? Those things are gross.

--
Cindy Hamilton

Bruce

2024-09-13 09:10:32 UTC

On Fri, 13 Sep 2024 08:55:45 -0000 (UTC), Cindy Hamilton

Post by Dave Smith
That is the sort of thing that I see on cooking shows and I always
wonder why they would bother to do that to lobster.

Because the area where lobster rolls were invented has a lot of
lobster and it wasn't very expensive. Lobster roll is a beach snack
there.
As to why it's on cooking shows: because they can. It's a
relatively simple and fast preparation (assuming you have the
cooked lobster already) that can be presented in under 30 minutes.
What I don't get is: why does everything on cooking shows end up
with a runny fried egg on top? Those things are gross.

Not that I think they should be put on everything, but do you always
find runny eggs gross?

--
Bruce
<https://i.postimg.cc/fRyB2G0f/trumparm.jpg>

Cindy Hamilton

2024-09-13 12:48:55 UTC

Post by Bruce
On Fri, 13 Sep 2024 08:55:45 -0000 (UTC), Cindy Hamilton

Post by Dave Smith
That is the sort of thing that I see on cooking shows and I always
wonder why they would bother to do that to lobster.

Because the area where lobster rolls were invented has a lot of
lobster and it wasn't very expensive. Lobster roll is a beach snack
there.
As to why it's on cooking shows: because they can. It's a
relatively simple and fast preparation (assuming you have the
cooked lobster already) that can be presented in under 30 minutes.
What I don't get is: why does everything on cooking shows end up
with a runny fried egg on top? Those things are gross.

Not that I think they should be put on everything, but do you always
find runny eggs gross?

Yes.

I'm just coming around to medium-boiled eggs. They have a more
appealing texture than hard-boiled. Perhaps someday I'll embrace
runny eggs, but I don't have all that much time left. Perhaps
12-15% of my life remains to me, realistically speaking.

--
Cindy Hamilton

Dave Smith

2024-09-13 13:31:17 UTC

Post by Bruce
Not that I think they should be put on everything, but do you always
find runny eggs gross?

Yes.
I'm just coming around to medium-boiled eggs. They have a more
appealing texture than hard-boiled. Perhaps someday I'll embrace
runny eggs, but I don't have all that much time left. Perhaps
12-15% of my life remains to me, realistically speaking.

Our taste buds are different. It is the yolks cooked until set that I
object to. They have no flavour. I love the taste of runny eggs. I like
poached eggs and sunny side up. Heck, I have been known to make Tiramisu
with raw eggs.

Helvetica Depot

2024-09-13 14:04:08 UTC

I like poached eggs and sunny side up

We will alert Nurse Ractched and adjust your meds cart.

Cindy Hamilton

2024-09-13 15:32:03 UTC

Post by Bruce
Not that I think they should be put on everything, but do you always
find runny eggs gross?

Yes.
I'm just coming around to medium-boiled eggs. They have a more
appealing texture than hard-boiled. Perhaps someday I'll embrace
runny eggs, but I don't have all that much time left. Perhaps
12-15% of my life remains to me, realistically speaking.

I have no objection to raw eggs in, say, eggnog or Caesar salad.
Even the smell of runny eggs is disconcerting for me.

--
Cindy Hamilton

Leonard Blaisdell

2024-09-13 22:11:01 UTC

Post by Cindy Hamilton
I have no objection to raw eggs in, say, eggnog or Caesar salad.
Even the smell of runny eggs is disconcerting for me.

Raw eggs used to be great in an Orange Julius, when I was young. Then,
eggs were deemed dangerous when raw, and they quit doing that (I think).
Now, Orange Julius is gone here. :(
I loved that stuff!

Hank Rogers

2024-09-13 22:53:04 UTC

Post by Leonard Blaisdell

Post by Cindy Hamilton
I have no objection to raw eggs in, say, eggnog or Caesar salad.
Even the smell of runny eggs is disconcerting for me.

Raw eggs used to be great in an Orange Julius, when I was young. Then,
eggs were deemed dangerous when raw, and they quit doing that (I think).
Now, Orange Julius is gone here. :(
I loved that stuff!

I've eaten raw eggs in the field. Just poke out a hole in both ends and
suck the contents out. Even raw, it is digestible. It never hurt me, but
some folks with delicate health shouldn't try it.

I also remember orange julius back 50 years ago. I liked it
occasionally, but after the fad passed, I don't miss it much. You can
probably find some clone recipes for the drink online.

Helvetica Depot

2024-09-13 22:57:29 UTC

Post by Leonard Blaisdell

Post by Cindy Hamilton
I have no objection to raw eggs in, say, eggnog or Caesar salad.
Even the smell of runny eggs is disconcerting for me.

Raw eggs used to be great in an Orange Julius, when I was young. Then,
eggs were deemed dangerous when raw, and they quit doing that (I think).
Now, Orange Julius is gone here. :(
I loved that stuff!

Still in sold nationally, you just have to go to DQ to get one:

https://www.dairyqueen.com/en-us/menu/orange-julius-original/

Jim

2024-09-13 23:41:41 UTC

Post by Leonard Blaisdell

Post by Cindy Hamilton
I have no objection to raw eggs in, say, eggnog or Caesar salad.
Even the smell of runny eggs is disconcerting for me.

Raw eggs used to be great in an Orange Julius, when I was young. Then,
eggs were deemed dangerous when raw, and they quit doing that (I think).
Now, Orange Julius is gone here. :(
I loved that stuff!

A friend of mine eats raw hamburger and loves it.

Bruce

2024-09-13 19:02:12 UTC

On Fri, 13 Sep 2024 12:48:55 -0000 (UTC), Cindy Hamilton

Post by Bruce
Not that I think they should be put on everything, but do you always
find runny eggs gross?

Yes.
I'm just coming around to medium-boiled eggs. They have a more
appealing texture than hard-boiled. Perhaps someday I'll embrace
runny eggs, but I don't have all that much time left. Perhaps
12-15% of my life remains to me, realistically speaking.

Well, you're not under any obligation. Personally, I prefer runny but,
of course not raw, eggs.

--
Bruce
<https://i.postimg.cc/fRyB2G0f/trumparm.jpg>

Jim

2024-09-13 23:36:42 UTC

Post by Bruce
On Fri, 13 Sep 2024 12:48:55 -0000 (UTC), Cindy Hamilton

Post by Bruce
Not that I think they should be put on everything, but do you always
find runny eggs gross?

Yes.
I'm just coming around to medium-boiled eggs. They have a more
appealing texture than hard-boiled. Perhaps someday I'll embrace
runny eggs, but I don't have all that much time left. Perhaps
12-15% of my life remains to me, realistically speaking.

Well, you're not under any obligation. Personally, I prefer runny but,
of course not raw, eggs.

Yes, with good toast and butter.

Bruce

2024-09-14 01:05:53 UTC

Post by Bruce
On Fri, 13 Sep 2024 12:48:55 -0000 (UTC), Cindy Hamilton

Post by Bruce
Not that I think they should be put on everything, but do you always
find runny eggs gross?

Yes.
I'm just coming around to medium-boiled eggs. They have a more
appealing texture than hard-boiled. Perhaps someday I'll embrace
runny eggs, but I don't have all that much time left. Perhaps
12-15% of my life remains to me, realistically speaking.

Well, you're not under any obligation. Personally, I prefer runny but,
of course not raw, eggs.

Yes, with good toast and butter.

Perfect.

--
Bruce
<https://i.postimg.cc/fRyB2G0f/trumparm.jpg>

jmcquown

2024-09-14 00:33:09 UTC

Connecticut-style lobster roll. Served warm, and they use butter
rather than mayo.

I think these people were from Massachusettes. Not sure. All I know
is their lobster rolls were made with chopped lobster (definitely not
something found fresh here) blended with sauteed celery, onion, and
mayonnaise. The idea did not appeal.

That is the sort of thing that I see on cooking shows and I always
wonder why they would bother to do that to lobster.

The little restaurant that served these lobster rolls (and grilled hot
dogs and bratwurst - they called the place "The Dog House") failed
rather quickly. The idea of adding their version of a Lobster Roll did
not ramp up interest enough to keep them in business.

Jill

Hank Rogers

2024-09-14 00:45:25 UTC

Connecticut-style lobster roll. Served warm, and they use butter
rather than mayo.

I think these people were from Massachusettes. Not sure. All I
know is their lobster rolls were made with chopped lobster
(definitely not something found fresh here) blended with sauteed
celery, onion, and mayonnaise. The idea did not appeal.

That is the sort of thing that I see on cooking shows and I always
wonder why they would bother to do that to lobster.

Why didn't your Highness step in and advise them on what they were doing
wrong?

Or did your Majesty destroy their little business deliberately?

I can certainly understand, if this was necessary.

Ed P

2024-09-14 00:56:25 UTC

Connecticut-style lobster roll. Served warm, and they use butter
rather than mayo.

I think these people were from Massachusettes. Not sure. All I know
is their lobster rolls were made with chopped lobster (definitely not
something found fresh here) blended with sauteed celery, onion, and
mayonnaise. The idea did not appeal.

That is the sort of thing that I see on cooking shows and I always
wonder why they would bother to do that to lobster.

May not have been the right combo for the market. People going for
lunch for a $2 hot dog may not be the target for the $20 lobster roll.

Helvetica Depot

2024-09-11 14:43:05 UTC

I'm not a fan of cold sandwiches and not stuffed sandwiches with
ingredients that are mixed with mayonnaise.

NO
ONE
FUCKING
CARES!!!

dsi1

2024-09-11 01:34:28 UTC

Post by Ed P
My granddaughter asked me to go to lunch today. So, we went for Mason's
Lobster Rolls. We had gone there some months back so time to do it again.
We both had the classic and it is excellent. As good as any I've had in
New England. Good size chunks of claw meat on top. I also got some
lobster bisque to go for dinner tonight.
https://www.masonslobster.com/locations/bradenton-fl/

The restaurant at the golf range has a lobster roll that might be a good
one. It's got a pretty scary price though: $27.50.

Loading Image...

Ed P

2024-09-11 01:40:59 UTC

My granddaughter asked me to go to lunch today. So, we went for Mason's
Lobster Rolls. We had gone there some months back so time to do it
again.
We both had the classic and it is excellent. As good as any I've had in
New England. Good size chunks of claw meat on top. I also got some
lobster bisque to go for dinner tonight.
https://www.masonslobster.com/locations/bradenton-fl/

The restaurant at the golf range has a lobster roll that might be a good
one. It's got a pretty scary price though: $27.50.
https://s3-media0.fl.yelpcdn.com/bphoto/ZbsPoJotXOzgZJBP8dE_AA/o.jpg

Probably shipping cost. Ours were $20

dsi1

2024-09-11 02:06:21 UTC

Post by Ed P

My granddaughter asked me to go to lunch today. So, we went for Mason's
Lobster Rolls. We had gone there some months back so time to do it
again.
We both had the classic and it is excellent. As good as any I've had in
New England. Good size chunks of claw meat on top. I also got some
lobster bisque to go for dinner tonight.
https://www.masonslobster.com/locations/bradenton-fl/

The restaurant at the golf range has a lobster roll that might be a good
one. It's got a pretty scary price though: $27.50.
https://s3-media0.fl.yelpcdn.com/bphoto/ZbsPoJotXOzgZJBP8dE_AA/o.jpg

Probably shipping cost. Ours were $20

$20.00 is a good deal. I'd get that. I got this sandwich for only $12.
That's an even better deal. I forgot where I got it though.

https://photos.app.goo.gl/jQyos1KQs6ijuf5y9https://photos.app.goo.gl/jQyos1KQs6ijuf5y9

2024-09-11 09:08:10 UTC

The restaurant at the golf range has a lobster roll that might be a good
one. It's got a pretty scary price though: $27.50.
https://s3-media0.fl.yelpcdn.com/bphoto/ZbsPoJotXOzgZJBP8dE_AA/o.jpg

Looks a bit big. How can you eat it in a dignified way?

dsi1

2024-09-11 16:16:54 UTC

The restaurant at the golf range has a lobster roll that might be a good
one. It's got a pretty scary price though: $27.50.
https://s3-media0.fl.yelpcdn.com/bphoto/ZbsPoJotXOzgZJBP8dE_AA/o.jpg

Looks a bit big. How can you eat it in a dignified way?

There's probably no dignity involved with eating that thing.
My daughter brought home some lobster corn dogs from a new restaurant in
Kailua. It's lobster tail fried in a cornmeal batter. It's served with
aioli and wasabi flavored fish eggs - Wasabiko. I suppose it's easier to
eat than a fat lobster roll. There were also some deep fried stuffed
olives.

https://photos.app.goo.gl/k1x87nFv2B9fA7f36

https://www.banyanskailua.com/

Helvetica Depot

2024-09-11 16:36:34 UTC

My granddaughter asked me to go to lunch today. So, we went for
Mason's
Lobster Rolls. We had gone there some months back so time to do it
again.
We both had the classic and it is excellent. As good as any I've
had in
New England. Good size chunks of claw meat on top. I also got some
lobster bisque to go for dinner tonight.
https://www.masonslobster.com/locations/bradenton-fl/

The restaurant at the golf range has a lobster roll that might be a good
one. It's got a pretty scary price though: $27.50.
https://s3-media0.fl.yelpcdn.com/bphoto/ZbsPoJotXOzgZJBP8dE_AA/o.jpg

Looks a bit big. How can you eat it in a dignified way?

There's probably no dignity involved with eating that thing.
My daughter brought home some lobster corn dogs from a new restaurant in
Kailua. It's lobster tail fried in a cornmeal batter. It's served with
aioli and wasabi flavored fish eggs - Wasabiko. I suppose it's easier to
eat than a fat lobster roll. There were also some deep fried stuffed
olives.
https://photos.app.goo.gl/k1x87nFv2B9fA7f36
https://www.banyanskailua.com/

Pricey ($32) for a corn dog.

I'd grab:

TRUFFLE POPCORN 10
Add Parmesan 2

Then watch:

Hard to imagine that was Dalton Trumbo screenplay, eh?

Loading Image...

2024-09-11 19:31:52 UTC

The restaurant at the golf range has a lobster roll that might be a good
one. It's got a pretty scary price though: $27.50.
https://s3-media0.fl.yelpcdn.com/bphoto/ZbsPoJotXOzgZJBP8dE_AA/o.jpg

Looks a bit big. How can you eat it in a dignified way?

There's probably no dignity involved with eating that thing.
My daughter brought home some lobster corn dogs from a new restaurant in
Kailua. It's lobster tail fried in a cornmeal batter. It's served with
aioli and wasabi flavored fish eggs - Wasabiko. I suppose it's easier to
eat than a fat lobster roll. There were also some deep fried stuffed
olives.
https://photos.app.goo.gl/k1x87nFv2B9fA7f36
https://www.banyanskailua.com/

I knew it!

That fried lobster tail does look better though. Might even be possible to
eat in a civilized way with knife and fork. ;)

Helvetica Depot

2024-09-11 14:49:24 UTC

My granddaughter asked me to go to lunch today. So, we went for Mason's
Lobster Rolls. We had gone there some months back so time to do it
again.
We both had the classic and it is excellent. As good as any I've had in
New England. Good size chunks of claw meat on top. I also got some
lobster bisque to go for dinner tonight.
https://www.masonslobster.com/locations/bradenton-fl/

The restaurant at the golf range has a lobster roll that might be a good
one. It's got a pretty scary price though: $27.50.
https://s3-media0.fl.yelpcdn.com/bphoto/ZbsPoJotXOzgZJBP8dE_AA/o.jpg

Now THAT is a proper Connecticut style lobsta roll with buttah!!!

2024-09-11 09:04:53 UTC

Post by Ed P
My granddaughter asked me to go to lunch today. So, we went for Mason's
Lobster Rolls. We had gone there some months back so time to do it again.
We both had the classic and it is excellent. As good as any I've had in New
England. Good size chunks of claw meat on top. I also got some lobster
bisque to go for dinner tonight.
https://www.masonslobster.com/locations/bradenton-fl/

Sounds like a winner!

That reminds me when I went to Boston for work, and me and my colleagues
decided to go out for some lobster. Somehow we got lost driving to the
restaurant, so once we got there, we ordered the biggest lobster they had,
and it was a monster! They had a truck deliver it to our table.

What was good though, was that all colleagues were starving so they all
filled up on bread except me and one more who had the mental strength to
not waste valuable stomach space on bread.

So in the end the giant lobster was more or less divided between me and
another person, and it is the only time I remember where I actually was
full after eating only lobster.

In terms of taste, I think the best lobster I had was smaller and
canadian. The enormous one was good, but not as good as the smaller
canadian lobster I've tried.

Helvetica Depot

2024-09-11 15:13:34 UTC

I think the best lobster I had was smaller and canadian.

Newfoundland perhaps - the cold water makes for some sweet meat!

2024-09-11 16:31:49 UTC

I think the best lobster I had was smaller and canadian.

Newfoundland perhaps - the cold water makes for some sweet meat!

Yes, I imagine it is the same as with fish. The big guys don't taste that
good. There seems to be a size in nature which makes for optimal taste! =)

Helvetica Depot

2024-09-11 16:44:31 UTC

I think the best lobster I had was smaller and canadian.

Newfoundland perhaps - the cold water makes for some sweet meat!

Yes, I imagine it is the same as with fish. The big guys don't taste
that good. There seems to be a size in nature which makes for optimal
taste! =)

But most importantly very cold water makes for amazing flavor!

2024-09-11 19:37:06 UTC

I think the best lobster I had was smaller and canadian.

Newfoundland perhaps - the cold water makes for some sweet meat!

Yes, I imagine it is the same as with fish. The big guys don't taste that
good. There seems to be a size in nature which makes for optimal taste! =)

But most importantly very cold water makes for amazing flavor!

I never heard about that. I wonder if regular lake fish tastes better,
when caught during the winter? I do know that fresh caught fish from the
atlantic tastes amazing!

Helvetica Depot

2024-09-11 19:50:08 UTC

I think the best lobster I had was smaller and canadian.

Newfoundland perhaps - the cold water makes for some sweet meat!

Yes, I imagine it is the same as with fish. The big guys don't taste
that good. There seems to be a size in nature which makes for optimal
taste! =)

But most importantly very cold water makes for amazing flavor!

I never heard about that. I wonder if regular lake fish tastes better,
when caught during the winter? I do know that fresh caught fish from the
atlantic tastes amazing!

I know the times I went ice-fishing anything on a skillet tasted AMAZING!

My sense they may have some natural antifreeze in their system which
(like propylene glycol) make for a flavor enhancement.

Just a theory...

2024-09-12 08:02:25 UTC

I think the best lobster I had was smaller and canadian.

Newfoundland perhaps - the cold water makes for some sweet meat!

Yes, I imagine it is the same as with fish. The big guys don't taste that
good. There seems to be a size in nature which makes for optimal taste! =)

But most importantly very cold water makes for amazing flavor!

I never heard about that. I wonder if regular lake fish tastes better, when
caught during the winter? I do know that fresh caught fish from the
atlantic tastes amazing!

I know the times I went ice-fishing anything on a skillet tasted AMAZING!
My sense they may have some natural antifreeze in their system which (like
propylene glycol) make for a flavor enhancement.
Just a theory...

I asked my friendly neighbourhood AI (iask.ai) for some advice, and this
is what he told me:

The taste of fish can be influenced by several factors, including water
temperature, the fishâs diet, and how they are handled after being caught.
Hereâs a detailed breakdown of why fish caught in winter is often
perceived to taste better:

* Cold Water Environment: Fish are ectothermic (cold-blooded) animals,
meaning their body temperature is regulated by the surrounding water. In
cold water, fish tend to have a higher fat content as they prepare for
winter survival. This increased fat can enhance the flavor and texture of
the fish meat, making it richer and more palatable.

* Blood Content: When fish are caught in cold water, they retain more
blood in their internal organs compared to when they are caught in warmer
waters. The blood contributes to a âfishyâ taste that many people find
undesirable. In colder environments, fish need to maintain more blood
within their organs for survival, resulting in less blood being present in
the flesh when cleaned. Consequently, this leads to a cleaner tasting
fillet.

* Handling Practices: The way fish are handled post-catch also plays a
significant role in taste quality. When fishing during warmer months,
improper handling can lead to stress and spoilage more quickly than during
colder months when temperatures help preserve freshness longer. Techniques
such as bleeding the fish immediately after catching and keeping them on
ice can mitigate these effects but may not completely eliminate
differences caused by seasonal factors.

* Water Quality: Cold-water environments often have clearer water with
less organic material compared to warmer waters that may be murkier or
contain more algae and sediment. This difference in water quality can
influence the diet of the fish and ultimately affect their flavor.

So all this combined, sounds very plausible to me.

Helvetica Depot

2024-09-12 15:35:14 UTC

I think the best lobster I had was smaller and canadian.

Newfoundland perhaps - the cold water makes for some sweet meat!

Yes, I imagine it is the same as with fish. The big guys don't
taste that good. There seems to be a size in nature which makes for
optimal taste! =)

But most importantly very cold water makes for amazing flavor!

I never heard about that. I wonder if regular lake fish tastes
better, when caught during the winter? I do know that fresh caught
fish from the atlantic tastes amazing!

I know the times I went ice-fishing anything on a skillet tasted AMAZING!
My sense they may have some natural antifreeze in their system which
(like propylene glycol) make for a flavor enhancement.
Just a theory...

I asked my friendly neighbourhood AI (iask.ai) for some advice, and this
The taste of fish can be influenced by several factors, including water
temperature, the fish’s diet, and how they are handled after being
caught. Here’s a detailed breakdown of why fish caught in winter is
* Cold Water Environment: Fish are ectothermic (cold-blooded) animals,
meaning their body temperature is regulated by the surrounding water. In
cold water, fish tend to have a higher fat content as they prepare for
winter survival. This increased fat can enhance the flavor and texture
of the fish meat, making it richer and more palatable.
* Blood Content: When fish are caught in cold water, they retain more
blood in their internal organs compared to when they are caught in
warmer waters. The blood contributes to a “fishy” taste that many people
find undesirable. In colder environments, fish need to maintain more
blood within their organs for survival, resulting in less blood being
present in the flesh when cleaned. Consequently, this leads to a cleaner
tasting fillet.
* Handling Practices: The way fish are handled post-catch also plays a
significant role in taste quality. When fishing during warmer months,
improper handling can lead to stress and spoilage more quickly than
during colder months when temperatures help preserve freshness longer.
Techniques such as bleeding the fish immediately after catching and
keeping them on ice can mitigate these effects but may not completely
eliminate differences caused by seasonal factors.
* Water Quality: Cold-water environments often have clearer water with
less organic material compared to warmer waters that may be murkier or
contain more algae and sediment. This difference in water quality can
influence the diet of the fish and ultimately affect their flavor.
So all this combined, sounds very plausible to me.

Nicely researched, TY!

I know that bleeding out if the first thing to do after the live well,
same for ice-fishing where the lake surface is your deep freeze.

It does stand to reason that more fat will mean more taste.

2024-09-12 20:55:29 UTC

I think the best lobster I had was smaller and canadian.

Newfoundland perhaps - the cold water makes for some sweet meat!

Yes, I imagine it is the same as with fish. The big guys don't
taste that good. There seems to be a size in nature which makes for
optimal taste! =)

But most importantly very cold water makes for amazing flavor!

I never heard about that. I wonder if regular lake fish tastes
better, when caught during the winter? I do know that fresh caught
fish from the atlantic tastes amazing!

I know the times I went ice-fishing anything on a skillet tasted AMAZING!
My sense they may have some natural antifreeze in their system which
(like propylene glycol) make for a flavor enhancement.
Just a theory...

I asked my friendly neighbourhood AI (iask.ai) for some advice, and this
The taste of fish can be influenced by several factors, including water
temperature, the fishâs diet, and how they are handled after being
caught. Hereâs a detailed breakdown of why fish caught in winter is
* Cold Water Environment: Fish are ectothermic (cold-blooded) animals,
meaning their body temperature is regulated by the surrounding water. In
cold water, fish tend to have a higher fat content as they prepare for
winter survival. This increased fat can enhance the flavor and texture
of the fish meat, making it richer and more palatable.
* Blood Content: When fish are caught in cold water, they retain more
blood in their internal organs compared to when they are caught in
warmer waters. The blood contributes to a âfishyâ taste that many people
find undesirable. In colder environments, fish need to maintain more
blood within their organs for survival, resulting in less blood being
present in the flesh when cleaned. Consequently, this leads to a cleaner
tasting fillet.
* Handling Practices: The way fish are handled post-catch also plays a
significant role in taste quality. When fishing during warmer months,
improper handling can lead to stress and spoilage more quickly than
during colder months when temperatures help preserve freshness longer.
Techniques such as bleeding the fish immediately after catching and
keeping them on ice can mitigate these effects but may not completely
eliminate differences caused by seasonal factors.
* Water Quality: Cold-water environments often have clearer water with
less organic material compared to warmer waters that may be murkier or
contain more algae and sediment. This difference in water quality can
influence the diet of the fish and ultimately affect their flavor.
So all this combined, sounds very plausible to me.

Nicely researched, TY!
I know that bleeding out if the first thing to do after the live well,
same for ice-fishing where the lake surface is your deep freeze.
It does stand to reason that more fat will mean more taste.

Toro tuna is the more expensive part of a tuna. It is the fatty parts of
the fish. Before refrigeration, the fatty parts would spoil very quickly
so those parts weren't worth much. Now it's highly prized. Well, that's
what they say anyway.
Yesterday, I bought some fish that most people consider worthless.

https://photos.app.goo.gl/uKDRZtHzj9DaX1eg7

How are you going to cook those salmon bones?

dsi1

2024-09-13 07:13:49 UTC

How are you going to cook those salmon bones?
</div>

It will be breaded and fried. One of these days, I'll get the hamachi
collars. Those were going for 12 bucks a pound.

https://photos.app.goo.gl/uonbMUBeNKdEQRTF9

https://www.theseasonedwok.com/hamachi-kama-yellowtail-collar/

2024-09-13 08:51:32 UTC

How are you going to cook those salmon bones?
</div>
It will be breaded and fried. One of these days, I'll get the hamachi
collars. Those were going for 12 bucks a pound.
https://photos.app.goo.gl/uonbMUBeNKdEQRTF9
https://www.theseasonedwok.com/hamachi-kama-yellowtail-collar/

Good stuff! Your family is lucky to have you cook for them!

2024-09-12 17:24:56 UTC

I asked my friendly neighbourhood AI (iask.ai) for some advice, and this is
The taste of fish can be influenced by several factors, including water
temperature, the fishâs diet, and how they are handled after being caught.
Hereâs a detailed breakdown of why fish caught in winter is often perceived
* Cold Water Environment: Fish are ectothermic (cold-blooded) animals,
meaning their body temperature is regulated by the surrounding water. In
cold water, fish tend to have a higher fat content as they prepare for
winter survival. This increased fat can enhance the flavor and texture of
the fish meat, making it richer and more palatable.
* Blood Content: When fish are caught in cold water, they retain more blood
in their internal organs compared to when they are caught in warmer waters.
The blood contributes to a âfishyâ taste that many people find undesirable.
In colder environments, fish need to maintain more blood within their
organs for survival, resulting in less blood being present in the flesh
when cleaned. Consequently, this leads to a cleaner tasting fillet.
* Handling Practices: The way fish are handled post-catch also plays a
significant role in taste quality. When fishing during warmer months,
improper handling can lead to stress and spoilage more quickly than during
colder months when temperatures help preserve freshness longer. Techniques
such as bleeding the fish immediately after catching and keeping them on
ice can mitigate these effects but may not completely eliminate differences
caused by seasonal factors.
* Water Quality: Cold-water environments often have clearer water with less
organic material compared to warmer waters that may be murkier or contain
more algae and sediment. This difference in water quality can influence the
diet of the fish and ultimately affect their flavor.
So all this combined, sounds very plausible to me.

Nicely researched, TY!
I know that bleeding out if the first thing to do after the live well, same
for ice-fishing where the lake surface is your deep freeze.
It does stand to reason that more fat will mean more taste.

Yes! It is quite interesting to look at tench caught late autumn, you
can then really see the fat layer that they are building up for the
winters hibernation.

Tench is also a very tasty fish, can highly recommend!

Helvetica Depot

2024-09-12 18:37:02 UTC

Post by D
I asked my friendly neighbourhood AI (iask.ai) for some advice, and
The taste of fish can be influenced by several factors, including
water temperature, the fish’s diet, and how they are handled after
being caught. Here’s a detailed breakdown of why fish caught in
* Cold Water Environment: Fish are ectothermic (cold-blooded)
animals, meaning their body temperature is regulated by the
surrounding water. In cold water, fish tend to have a higher fat
content as they prepare for winter survival. This increased fat can
enhance the flavor and texture of the fish meat, making it richer and
more palatable.
* Blood Content: When fish are caught in cold water, they retain more
blood in their internal organs compared to when they are caught in
warmer waters. The blood contributes to a “fishy” taste that many
people find undesirable. In colder environments, fish need to
maintain more blood within their organs for survival, resulting in
less blood being present in the flesh when cleaned. Consequently,
this leads to a cleaner tasting fillet.
* Handling Practices: The way fish are handled post-catch also plays
a significant role in taste quality. When fishing during warmer
months, improper handling can lead to stress and spoilage more
quickly than during colder months when temperatures help preserve
freshness longer. Techniques such as bleeding the fish immediately
after catching and keeping them on ice can mitigate these effects but
may not completely eliminate differences caused by seasonal factors.
* Water Quality: Cold-water environments often have clearer water
with less organic material compared to warmer waters that may be
murkier or contain more algae and sediment. This difference in water
quality can influence the diet of the fish and ultimately affect
their flavor.
So all this combined, sounds very plausible to me.

Nicely researched, TY!
I know that bleeding out if the first thing to do after the live well,
same for ice-fishing where the lake surface is your deep freeze.
It does stand to reason that more fat will mean more taste.

Yes! It is quite interesting to look at tench caught late autumn, you
can then really see the fat layer that they are building up for the
winters hibernation.
Tench is also a very tasty fish, can highly recommend!

I wish we had some of your bounty.

What is the taste of reindeer meat like?

We have Bison, which is rather sweeter than beef, and that's about it in
the mainstream markets.

Elk and deer for hunters, all requiring proper cooling and blood-letting
of course.

Helvetica Depot

2024-09-12 20:30:06 UTC

I think the best lobster I had was smaller and canadian.

Newfoundland perhaps - the cold water makes for some sweet meat!

Yes, I imagine it is the same as with fish. The big guys don't
taste that good. There seems to be a size in nature which makes for
optimal taste! =)

But most importantly very cold water makes for amazing flavor!

I never heard about that. I wonder if regular lake fish tastes
better, when caught during the winter? I do know that fresh caught
fish from the atlantic tastes amazing!

I know the times I went ice-fishing anything on a skillet tasted AMAZING!
My sense they may have some natural antifreeze in their system which
(like propylene glycol) make for a flavor enhancement.
Just a theory...

Nicely researched, TY!
I know that bleeding out if the first thing to do after the live well,
same for ice-fishing where the lake surface is your deep freeze.
It does stand to reason that more fat will mean more taste.

:02 - check out the Wagyu style marbeling in that filet!

https://photos.app.goo.gl/uKDRZtHzj9DaX1eg7

Dem bones, gonna walk around, yeah!

dsi1

2024-09-12 19:50:33 UTC

I think the best lobster I had was smaller and canadian.

Newfoundland perhaps - the cold water makes for some sweet meat!

Yes, I imagine it is the same as with fish. The big guys don't
taste that good. There seems to be a size in nature which makes for
optimal taste! =)

But most importantly very cold water makes for amazing flavor!

I never heard about that. I wonder if regular lake fish tastes
better, when caught during the winter? I do know that fresh caught
fish from the atlantic tastes amazing!

I know the times I went ice-fishing anything on a skillet tasted AMAZING!
My sense they may have some natural antifreeze in their system which
(like propylene glycol) make for a flavor enhancement.
Just a theory...

Nicely researched, TY!
I know that bleeding out if the first thing to do after the live well,
same for ice-fishing where the lake surface is your deep freeze.
It does stand to reason that more fat will mean more taste.

Carol

2024-09-13 19:28:56 UTC

Post by D
I think the best lobster I had was smaller and
canadian.

Newfoundland perhaps - the cold water makes for some
sweet meat!

Yes, I imagine it is the same as with fish. The big guys
don't taste that good. There seems to be a size in nature
which makes for optimal taste! =)

But most importantly very cold water makes for amazing flavor!

I never heard about that. I wonder if regular lake fish tastes
better, when caught during the winter? I do know that fresh
caught fish from the atlantic tastes amazing!

I know the times I went ice-fishing anything on a skillet tasted AMAZING!
My sense they may have some natural antifreeze in their system
which (like propylene glycol) make for a flavor enhancement.
Just a theory...

I asked my friendly neighbourhood AI (iask.ai) for some advice,
The taste of fish can be influenced by several factors, including
water temperature, the fish’s diet, and how they are handled
after being caught. Here’s a detailed breakdown of why fish
* Cold Water Environment: Fish are ectothermic (cold-blooded)
animals, meaning their body temperature is regulated by the
surrounding water. In cold water, fish tend to have a higher fat
content as they prepare for winter survival. This increased fat
can enhance the flavor and texture of the fish meat, making it
richer and more palatable.
* Blood Content: When fish are caught in cold water, they retain
more blood in their internal organs compared to when they are
caught in warmer waters. The blood contributes to a “fishy” taste
that many people find undesirable. In colder environments, fish
need to maintain more blood within their organs for survival,
resulting in less blood being present in the flesh when cleaned.
Consequently, this leads to a cleaner tasting fillet.
* Handling Practices: The way fish are handled post-catch also
plays a significant role in taste quality. When fishing during
warmer months, improper handling can lead to stress and spoilage
more quickly than during colder months when temperatures help
preserve freshness longer. Techniques such as bleeding the fish
immediately after catching and keeping them on ice can mitigate
these effects but may not completely eliminate differences caused
by seasonal factors.
* Water Quality: Cold-water environments often have clearer
water with less organic material compared to warmer waters that
may be murkier or contain more algae and sediment. This
difference in water quality can influence the diet of the fish
and ultimately affect their flavor.
So all this combined, sounds very plausible to me.

Nicely researched, TY!
I know that bleeding out if the first thing to do after the live
well, same for ice-fishing where the lake surface is your deep
freeze.
It does stand to reason that more fat will mean more taste.

Toro tuna is the more expensive part of a tuna. It is the fatty parts
of the fish. Before refrigeration, the fatty parts would spoil very
quickly so those parts weren't worth much. Now it's highly prized.
Well, that's what they say anyway.
Yesterday, I bought some fish that most people consider worthless.
http://youtu.be/sje4izweMUg
https://photos.app.goo.gl/uKDRZtHzj9DaX1eg7

I keep wanting to call those aku bones but I know it says salmon.

Bruce

2024-09-13 20:05:53 UTC

On Fri, 13 Sep 2024 19:28:56 -0000 (UTC), "Carol"

Toro tuna is the more expensive part of a tuna. It is the fatty parts
of the fish. Before refrigeration, the fatty parts would spoil very
quickly so those parts weren't worth much. Now it's highly prized.
Well, that's what they say anyway.
Yesterday, I bought some fish that most people consider worthless.
http://youtu.be/sje4izweMUg
https://photos.app.goo.gl/uKDRZtHzj9DaX1eg7

I keep wanting to call those aku bones but I know it says salmon.

Yes, cshenkie, we know you've been to Hawaii. We're all impressed.

--
Bruce
<https://i.postimg.cc/fRyB2G0f/trumparm.jpg>

Hank Rogers

2024-09-13 20:36:48 UTC

Post by Bruce
On Fri, 13 Sep 2024 19:28:56 -0000 (UTC), "Carol"

Toro tuna is the more expensive part of a tuna. It is the fatty parts
of the fish. Before refrigeration, the fatty parts would spoil very
quickly so those parts weren't worth much. Now it's highly prized.
Well, that's what they say anyway.
Yesterday, I bought some fish that most people consider worthless.
http://youtu.be/sje4izweMUg
https://photos.app.goo.gl/uKDRZtHzj9DaX1eg7

I keep wanting to call those aku bones but I know it says salmon.

Yes, cshenkie, we know you've been to Hawaii. We're all impressed.

Maybe, but her brain is still in japan, Master.

Helvetica Depot

2024-09-13 20:37:32 UTC

Post by Bruce
On Fri, 13 Sep 2024 19:28:56 -0000 (UTC), "Carol"

Toro tuna is the more expensive part of a tuna. It is the fatty parts
of the fish. Before refrigeration, the fatty parts would spoil very
quickly so those parts weren't worth much. Now it's highly prized.
Well, that's what they say anyway.
Yesterday, I bought some fish that most people consider worthless.
http://youtu.be/sje4izweMUg
https://photos.app.goo.gl/uKDRZtHzj9DaX1eg7

I keep wanting to call those aku bones but I know it says salmon.

Yes, cshenkie, we know you've been to Hawaii. We're all impressed.

You otoh impress NO ONE.

Jim

2024-09-13 23:38:27 UTC

Post by Bruce
Yes, cshenkie, we know you've been to Hawaii. We're all impressed.

It's beautiful there, ever been?

Hank Rogers

2024-09-13 23:42:22 UTC

Post by Bruce
Yes, cshenkie, we know you've been to Hawaii. We're all impressed.

It's beautiful there, ever been?

That's unlikely. But Master Bruce knows *everything* about the place,
since it is a US state.

Jim

2024-09-13 23:47:13 UTC

Post by Bruce
Yes, cshenkie, we know you've been to Hawaii. We're all impressed.

>
It's beautiful there, ever been?

That's unlikely. But Master Bruce knows *everything* about the place,
since it is a US state.

Correct me if I'm wrong but Bruce has never been to the States
yet?

Bruce

2024-09-14 00:20:22 UTC

Post by Bruce
Yes, cshenkie, we know you've been to Hawaii. We're all impressed.

>
It's beautiful there, ever been?

That's unlikely. But Master Bruce knows *everything* about the place,
since it is a US state.

Correct me if I'm wrong but Bruce has never been to the States
yet?

No, my vast knowledge about the US comes partially from RFC. Of course
that's mainly the white boomer perspective, with one added Asian. Plus
a lot of goosesteppers lately, the Trump element.

--
Bruce
<https://i.postimg.cc/fRyB2G0f/trumparm.jpg>

Hank Rogers

2024-09-14 00:29:05 UTC

Post by Bruce
Yes, cshenkie, we know you've been to Hawaii. We're all impressed.

>
It's beautiful there, ever been?

That's unlikely. But Master Bruce knows *everything* about the place,
since it is a US state.

Correct me if I'm wrong but Bruce has never been to the States
yet?

No, my vast knowledge about the US comes partially from RFC. Of course
that's mainly the white boomer perspective, with one added Asian. Plus
a lot of goosesteppers lately, the Trump element.

I thought you had an artificial friend, Master.

Dave smith is just a canadian, but I bet you learned a lot from sniffing
his ass for the last decade, too.

Jim

2024-09-14 00:32:12 UTC

Post by Bruce
Yes, cshenkie, we know you've been to Hawaii. We're all impressed.

>
It's beautiful there, ever been?

That's unlikely. But Master Bruce knows *everything* about the place,
since it is a US state.

Correct me if I'm wrong but Bruce has never been to the States
yet?

No, my vast knowledge about the US comes partially from RFC.

Well no wonder you're such an authority then. Do you participate
in any Aussie groups at all?

Post by Bruce
Of course
that's mainly the white boomer perspective, with one added Asian. Plus
a lot of goosesteppers lately, the Trump element.

I can tell by your sig file and your posts how much the
Donald makes you butthurt.

Hank Rogers

2024-09-14 00:38:12 UTC

Post by Bruce
Yes, cshenkie, we know you've been to Hawaii. We're all impressed.

Â >
It's beautiful there, ever been?

That's unlikely. But Master Bruce knows *everything* about the place,
since it is a US state.

Correct me if I'm wrong but Bruce has never been to the States
yet?

No, my vast knowledge about the US comes partially from RFC.

Well no wonder you're such an authority then. Do you participate
in any Aussie groups at all?

I doubt it. Australians likely shun him. Another reason why he comes
here. He's isolated, both physically and socially. Sniffing asses on RFC
is his whole life at this point in time.

Jim

2024-09-14 00:42:11 UTC

Post by Bruce
Yes, cshenkie, we know you've been to Hawaii. We're all impressed.

Â >
It's beautiful there, ever been?

That's unlikely. But Master Bruce knows *everything* about the place,
since it is a US state.

Correct me if I'm wrong but Bruce has never been to the States
yet?

No, my vast knowledge about the US comes partially from RFC.

>
Well no wonder you're such an authority then. Do you participate
in any Aussie groups at all?

I doubt it. Australians likely shun him. Another reason why he comes
here. He's isolated, both physically and socially. Sniffing asses on RFC
is his whole life at this point in time.

He certainly spends many hours in here.

Jim

2024-09-14 00:47:10 UTC

Post by Hank Rogers
I doubt it. Australians likely shun him. Another reason why he comes
here. He's isolated, both physically and socially. Sniffing asses on
RFC is his whole life at this point in time.

He certainly spends many hours in here.

Oh BTW, my dad had a really close buddy by the name of
Hank Rogers back in the late 60's. He was a kind of a wild
dude, he ended up dead when he wrapped his car around
a telephone pole.

I know bummer..anyway salute to him and anyone else
with that name.

Hank Rogers

2024-09-14 00:48:38 UTC

Post by Bruce
Yes, cshenkie, we know you've been to Hawaii. We're all impressed.

Â >
It's beautiful there, ever been?

That's unlikely. But Master Bruce knows *everything* about the place,
since it is a US state.

Correct me if I'm wrong but Bruce has never been to the States
yet?

No, my vast knowledge about the US comes partially from RFC.

>
Well no wonder you're such an authority then. Do you participate
in any Aussie groups at all?

I doubt it. Australians likely shun him. Another reason why he comes
here. He's isolated, both physically and socially. Sniffing asses on
RFC is his whole life at this point in time.

He certainly spends many hours in here.

All his waking hours. 100%.

Bruce

2024-09-14 01:13:49 UTC

Post by Bruce
Yes, cshenkie, we know you've been to Hawaii. We're all impressed.

>
It's beautiful there, ever been?

That's unlikely. But Master Bruce knows *everything* about the place,
since it is a US state.

Correct me if I'm wrong but Bruce has never been to the States
yet?

No, my vast knowledge about the US comes partially from RFC.

Well no wonder you're such an authority then. Do you participate
in any Aussie groups at all?

No, only Dutch groups.

Post by Bruce
Of course
that's mainly the white boomer perspective, with one added Asian. Plus
a lot of goosesteppers lately, the Trump element.

I can tell by your sig file and your posts how much the
Donald makes you butthurt.

I hope Harris wins. She represents the voice of reason, compared to
Trump. But if Trump wins, I foresee a lot of entertainment, especially
when he goes off script. I'd just feel sorry for the Ukrainians and I
wouldn't like to see Putin win.

--
Bruce
<https://i.postimg.cc/fRyB2G0f/trumparm.jpg>

Ed P

2024-09-14 01:00:51 UTC

Post by Bruce
Yes, cshenkie, we know you've been to Hawaii. We're all impressed.

>
It's beautiful there, ever been?

That's unlikely. But Master Bruce knows *everything* about the place,
since it is a US state.

Correct me if I'm wrong but Bruce has never been to the States
yet?

No, my vast knowledge about the US comes partially from RFC. Of course
that's mainly the white boomer perspective, with one added Asian. Plus
a lot of goosesteppers lately, the Trump element.

The US is an blend of many people and cultures of the world. Just look
at the common foods here:
Italian pasta and pizza
German bratwurst
Haitian dog and cat.

Bruce

2024-09-14 01:11:12 UTC