Wine with lobster roll & steamed lobster?

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originally posted by Chris Coad:

Ooh, did you say a Preview Function?

That would be way cool, and would bring the software resoundingly into the 90s!
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You get Preview Function with the paid subscription to Wine Disorder!
 
originally posted by Thor:
We had lobster rolls and a large platter of varied raw oysters with Thor & Theresa Iverson a few years ago at B& G while we were in Boston.
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Maybe I'm misremembering, but didn't you have the BLT (bacon-lobster-tomato), not the straight lobster roll?
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I think you're correct, and I will have to say it was the best BLT I've ever had. Praise where praise is deserved. It must be the ambiance, I much preferred the oysters at B&G than those at Hog Island in the Ferry building. A branch of Hog Island oyster just opened at the OX Bow group next to Copia. Not knowing the ultimate fate of Copia it's hard to predict what will happen to any adjoining business.
 
I had some pretty spectacular oysters 10 days ago from Hog Island's farmers market stand.

Along with 1996 Almendra from Chidaine.

Amazing.
 
originally posted by Thor:
coarseness of flavor
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I used to have that problem, but I found it's almost always avoided by staying under 1.5 pounds.
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Many years ago when I did a lot of skin diving for bugs around Catalina the rule of thumb anything over 2 pounds was used in lobster salad. By the way the term bug was used in place of lobster by divers over 40 years ago. The word lobster was only used among divers so the common folk would understand.
 
Crawfish are the real bugs of the water. You foodies can have your butter, lemon and napkins while us real folk be sucking that delicious juice out of crawfish heads and chasing it with a Turbodog.
 
originally posted by Lou Kessler:
originally posted by Thor:
coarseness of flavor
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I used to have that problem, but I found it's almost always avoided by staying under 1.5 pounds.
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Many years ago when I did a lot of skin diving for bugs around Catalina the rule of thumb anything over 2 pounds was used in lobster salad. By the way the term bug was used in place of lobster by divers over 40 years ago. The word lobster was only used among divers so the common folk would understand.
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But aren't the bugs that live off Catalina the same kind of bugs I used to snag off Shark's Cove, i.e., spiny bugs? Those are never as tender as the Maine kind, at least not the ones I ate, no matter what size.
 
speaking of edible bits from the sea, there was a good article in Art of Eating on mussels. I can't eat mussels, but I enjoyed the article anyway and I recommend it.

Somewhat on point, how can Art of Eating survive with any sort of credibility with so few pictures? I really can't fully appreciate what they are talking about without seeing it.
 
It must be the ambiance
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Couldn't have been the company.

I much preferred the oysters at B&G than those at Hog Island in the Ferry building.
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Well, to be fair, Hog Island has...what, four to six kinds? B&G used to have dozens at any given time, though they've cut back of late; it's the new oyster economy. Whereas if you don't like the H.I. Sweetwaters (I do), things get boring pretty quickly at Hog Island...

The wine's definitely better at B&G, though.

I used to eat crayfish from the lake I grew up on in Northern Minnesota, and loved them. Then I realized what the first foot or so of lakebed was made from, and that the crayfish were basically living in it 24/7, and I stopped.

Somewhat on point, how can Art of Eating survive with any sort of credibility with so few pictures?
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Pictures, hell. I want free samples.
 
originally posted by Thor:
I used to eat crayfish from the lake I grew up on in Northern Minnesota, and loved them. Then I realized what the first foot or so of lakebed was made from, and that the crayfish were basically living in it 24/7, and I stopped.
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That's terrior, man!
 
originally posted by SFJoe:
originally posted by SFJoe:
originally posted by Ignacio Villalgordo:
Various comments:

American lobster is an insipid bug. No wonder it sells for such a ridiculous price and has to be mixed with mayo, butter and lemon sauces in order to impart it with some flavors
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Watch it, buster:

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They'll come and getcha.
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Can anyone tell my why my image is invisible?
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I saw it the night you posted it.
 
What's the problem with emoticons?

I think Joe is a little shorter than me, so I'd say maybe 6' even, but 240 seems way high. Unless of course you're counting the heavily-laden banker pockets.
 
originally posted by Chris Coad:
What's the problem with emoticons?

I think Joe is a little shorter than me, so I'd say maybe 6' even, but 240 seems way high. Unless of course you're counting the heavily-laden banker pockets.
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Um, you're 5'10 with big hair.

And an actor. There isn't an actor alive over 6'.
 
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