Incredible catch and release

bluesypicky

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Leave it to a Frenchman to bash an Englishman's Worcestershire sauce.
Sorry Scott. Too many trips to England in my youth (an island then), left me with irreparable damages in terms of anti-Anglo Saxon culinary practices bias. :teapot:
 

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Sorry Scott. Too many trips to England in my youth (an island then), left me with irreparable damages in terms of anti-Anglo Saxon culinary practices bias. :teapot:

What, you don't like the way they boil the bread over there?


<ducks>
 

adorshki

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Your sacrilege can be forgiven only because you do not admit to spending much time in the Northeast and thus have not been exposed to the Right Way to Do Things.
Hey let's not make this a Left Coast/Right Coast thing, ok?
I bet you'd even put mayo on avocados.
:glee:
Ohh, that gives me an idea:
Mashed avocado with a little lemon on a grilled lobster.
 

adorshki

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What, you don't like the way they boil the bread over there?


<ducks>

It's not so much the boiling as that they do it for so long the meat comes out dryer than when it went in.
I couldn't believe what my sister-in-law did to some lamb chops a few years back.
With the bread it doesn't matter so much, it just turns into pudding.
 

bluesypicky

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What, you don't like the way they boil the bread over there?<ducks>
If only they had bread!.... you'd think after a few thousand years of neighboring the French, they'd have learnt, but no.... too busy working on an anti-cow-catapult defense system I guess.

Deja vu but It never gets old..... https://www.youtube.com/watch?v=JQ8jGqdE2iw
 
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JohnW63

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I have never had lobster, and I don't expect I really ever will. Religious upbringing and I'm cheap !
 

adorshki

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I have never had lobster, and I don't expect I really ever will. Religious upbringing and I'm cheap !

Well there's a real conversation stopper, but I will forge ahead:
Just how cheap are you, John?
:biggrin-new:
 
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CA-35

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I have never had lobster, and I don't expect I really ever will. Religious upbringing and I'm cheap !

Your religion and frugality are certainly nobody's business however I contend that it would be a real shame for you to leave this earth having never enjoyed a freshly broiled Florida or Maine lobster with some clarified butter and lemon.
 

adorshki

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Your religion and frugality are certainly nobody's business however I contend that it would be a real shame for you to leave this earth having never enjoyed a freshly broiled Florida or Maine lobster with some clarified butter and lemon.

What, no mayo?
:glee:
 

adorshki

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And boiled bread?
Ask and ye shall receive.
img_9230.jpg


Caution:
DON'T try this at home.
 
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adorshki

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I'm back.
Just had to go throw up some after seeing that pic.
Don't know how you people can live calling that thing bread in the first place.

You can hide the flavor, with enough mayo.
And washed down with a nice cold glass of kefir.
 
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JohnW63

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I thank you all for your concern ! :)

Never had crab either. I would say I've never had shrimp , but I think there were some very tiny shrimp in some sauce at Red Lobster , that I ate, because I didn't know they were going to be in there. I have looked the other way, while eating New England style clam chowder. It's the whole shellfish thing. Blame my Mom and the church we went to.

I have asked my wife what they were like. She said lobster is too sweet. She wasn't that big on crab and they charge to much for it. Shrimp she only likes piping hot and grilled. So, based on her reviews, I figured it all wasn't worth the price of admission.
 

fronobulax

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Mayo yes, in moderation. Toasted, not boiled bread. Steamed, tender lobster.

ba-s-ultimate-lobster-rolls.jpg


I acquired the taste as an adult. I grew up hating fish and seafood and it took a while to realize my initial bad experience was because the fry oil used was borderline rancid. Once that was straightened out I gradually tried whatever seafood was served. Lobster, crab, shrimp in general order of preference.

However the image below is probably not a prediction of my future, for several reasons.

maxresdefault.jpg
 
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