You give the grade

[YankeeRebel]

I have not had a lobster roll in many years. This post was very cruel.....

Sorry

 

[YankeeRebel]

Todays you give the grade

Embraceable ewes + two eunuchs vs The Albino Chorus line

 

[Yankee Traveler]

Yes. Okinawa

Are there no lobsters in the pacific?
South pacific cold water?

 

[PatsFan2003]

I like California rolls but geesh it's not even close. Lobstah rolls!

 

[PatsFan2003]

Are there no lobsters in the pacific?
South pacific cold water?

Rock lobsters?? You have a better chance of getting King Crab over real Lobster

 

[Yankee Traveler]

Rock lobsters?? You have a better chance of getting King Crab over real Lobster

Continental Collection - Maine Lobster Tails - Lobster Tails - Lobster

I did this once about 10 years ago. Price was cheaper and there were 7 of them.
Not sure where the other 2 were from, but Maine (North Atlantic) was definitely the best.
Next was New Zealand.
I think it was 4 cold water and 3 warm water.

 

[PatsFan2003]

Continental Collection - Maine Lobster Tails - Lobster Tails - Lobster

I did this once about 10 years ago. Price was cheaper and there were 7 of them.
Not sure where the other 2 were from, but Maine (North Atlantic) was definitely the best.
Next was New Zealand.
I think it was 4 cold water and 3 warm water.

$260 bucks is a nice chunk of change!!

 

[YankeeRebel]

Todays you give the grade

Embraceable ewes + two eunuchs vs The Albino Chorus line

Well, for what it's worth I think the Rams cheerleaders plus eunuchs are a tad hotter

 

[Yankee Traveler]

$260 bucks is a nice chunk of change!!

It was much cheaper when I did it.
It was a Christmas gift to my wife, son and self because we did not go home to Vermont that year.
$200 was WAY cheaper than flights and a rental car.

 

[BigKen]

My wife's cousin flew 100 fresh Maine lobsters to Florida. They were all 1-1/4 to 1-1/2 lb. lobsters. The bill was $1800 which included the flight from Portland to Miami. (mid 1970s)

He dropped off the crates, picked up the check, refueled and flew back to Maine.

When he got back the guy in Florida was furious, called him a crook and was going to sue him for leaving him a crate of 100 spoiled lobsters. Every one was greenish and blue and not one was red. Her cousin asked him what he did with fresh lobsters and he told him that he had a guy take them out and dump them in the ocean. Her cousin then asked him if he had ever seen a fresh Maine loster or a picture of one. The guy was still swearing and said no. He told him to go to the library and find a picture (no internet back then) and compare it to cooked Maine lobster. The lobsters were $2.59 a pound back then. They still tell that story today as I did.

I've never been able to eat lobster. Makes me violently sick. From the time I was 8 I had my own boat and 10 traps. I made enough money during the summer to buy new school clothes every year and give my mother about $10 a week. Thems was the good old days.

 

[Rex Racer]

Today's you give the grade

California Sushi Roll or Maine Lobster Roll

I'm gonna hold out for a steak and a baked, little steamed broccoli on the side if it's OK with you

 

[Yankee Traveler]

I'm gonna hold out for a steak and a baked, little steamed broccoli on the side if it's OK with you

Mmmm....Steak and lobster....

You guy's are making me hungry.

 

[nefansince75]

I'm gonna hold out for a steak and a baked, little steamed broccoli on the side if it's OK with you

.... and you'll have a lobster roll or california rolls if it's not okay with him?

 

[BigKen]

I make a spaghetti sauce that I start on Saturday afternoon from scratch. I bake about 36 3" meatballs and and two dozen sweet and hot Italian sauages and add them to the sauce. I cook it low and slow until about 10:00 PM and cover it and shut off. I get up at 6:00 AM and add a quart of cold water and heat it itlow and slow. Usually it's ready to eat about noon if I can keep everyone from stealing a meatball or a sausage.

I know it's top notch when the people who eat it have to wipe their forehead about halfway through their first plate. I learned how to do this from an Italian woman Mary Quatranno when I was 11 years old and have never tried to change it. 58 years and never had a complaint other than it was a bit too hot.

 

[YankeeRebel]

I make a spaghetti sauce that I start on Saturday afternoon from scratch. I bake about 36 3" meatballs and and two dozen sweet and hot Italian sauages and add them to the sauce. I cook it low and slow until about 10:00 PM and cover it and shut off. I get up at 6:00 AM and add a quart of cold water and heat it itlow and slow. Usually it's ready to eat about noon if I can keep everyone from stealing a meatball or a sausage.

I know it's top notch when the people who eat it have to wipe their forehead about halfway through their first plate. I learned how to do this from an Italian woman Mary Quatranno when I was 11 years old and have never tried to change it. 58 years and never had a complaint other than it was a bit too hot.

Nothing tops a great home made spag sauce. I too make my own and I laugh my arse off at my sister who during the holidays buys gravy in jars. I mean WTH its not that hard.

 

[BigKen]

Nothing tops a great home made spag sauce. I too make my own and I laugh my arse off at my sister who during the holidays buys gravy in jars. I mean WTH its not that hard.

Well said...real Sicilians call pasta sauce, gravy.

 

[nefansince75]

Nothing tops a great home made spag sauce. I too make my own and I laugh my arse off at my sister who during the holidays buys gravy in jars. I mean WTH its not that hard.

It's not hard but does require patience. Not everyone has it.

 

[YankeeRebel]

It's not hard but does require patience. Not everyone has it.

That is true of all cooking

 

[nefansince75]

That is true of all cooking

and many other aspects of life...

 

[nefansince75]

That is true of all cooking

My wife thinks she's a better cook because she does it more often. Her cooking sucks. Can't cook a steak less than leather because she has no patience to watch it and take an internal temprature read.... which is the only way to cook steak correctly (though some can tell based on tenderness).