Text 4461, 82 rader
Skriven 2013-09-09 22:47:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 4434 av Michael Loo (1:123/140)
Ärende: Re: trip 123
====================
 -=> On 09-08-13  04:54,  Michael Loo <=-
 -=> spoke to All about trip 123 <=-

 ML> As Annie was jet-lagged and I was drug-addled, we didn't do much
 ML> during the day. We did manage to get to Wegmans, where we
 ML> managed to drop $300 on groceries, including five 1 1/4 - 1 1/2 lb
 ML> lobsters, because she wanted lobsters. She said two for you, two
 ML> for me, one for Robbie (he had requested to be served only one).

Our Wegman's has larger lobsters at only a slight premium per pound
cost.  I'd much rather have a 2 to 3 pound lobster than two 1 1/2
pounders.

 ML> We ended up eating as follows: Annie, tail and claws of one
 ML> lobster; Robbie, tail, claws, and tomalley of one lobster; I,
 ML> tail and claws of one lobster, plus three lobster bodies with
 ML> legs, plus one extra blob of tomalley. I had given Annie and
 ML> Robbie bigger lobsters than mine, as I had planned on eating
 ML> two; Annie's turned out to be the only hen of the lot, the
 ML> others being boys.

Your descripton accounts for three lobsters.  I see below that the other
two waited until breakfast:-}}  Were they live lobsters or did you have
Wegman's steam them for you?


I don't understand why anyone with a smoker would put liquid smoke into
the water pan.  I have several bottles of the stuff, and learned a long
time ago that it can be vile.  I doubt that I have used any of it in
decades.

Also -- why remove the fat from the venison?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Smoked Venison Roast
 Categories: Cajun, Game
      Yield: 6 servings
 
           *INGREDIENTS*
           WATER PAN SEASONINGS:
      1 c  White wine - dry
      1    Onion - medium, whole
      1    Bell pepper - halved and,
           -peeled
      1    Garlic clove - large,
           -whole
      2 tb Parsley - dried
      1 ts Dried mint - crushed
      6    Drops Peychaud's bitters
           -OR, 3 drops Angostura
           -bitters
      2 tb Lea & Perrins
           -Worcestershire, sauce
      1 tb Liquid Smoke
 
  Prepare the smoker as you would for any other roast.  Put the
  ingredients listed above in the water pan.
  
  To cook venison, it is important to remove the fat and membrane from
  the meat.  I stick a knife in the meat, then push some peeled cloves
  of garlic into the slit.  You can push whole fresh cayenne peppers and
  green onions in the slit also.
  
  After stuffing the slits you have made, sprinkle salt over the surface
  and pat in.  Do the same with red cayenne pepper.
  
  I would smoke the venison on the bottom rack and put a pork roast on
  the top rack of the smoker.  That way it won't be so dry.
  
  From Justin Wilson's Gourmet and Gourmand Cookbook
  
  From: Bob Shiells                     Date: 09-18-95 Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 22:56:28, 09 Sep 2013
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)