I want to know how you make lobstah rolls. I know it won't taste the same without your fabulous fresh New England lobsters.

This is my favorite shrimp to make when we are on a coast that has a fresh seafood market (you know the ones that have the picture of the boat they own that catches all the fishies and cockroaches of the sea). They get pissy when you ask them to devein them, even though they charge extra. But they can roll their eyes at me all they want, I'm not eating that shit:

Creole BBQ Shrimp (not sure why they call it that)

3 lbs shrimp deveined, shells on
stick of real butter (not a healthy recipe)
two big teaspoons (real teaspoons, not the measuring kind) whole cumin seed
two or three minced cloves (not bulbs, cloves) of garlic
dash of Worchestershire sauce
juice of half a lemon

Melt butter, add spices and Worchestershire (and a dash of white wine if you want, we only do if we have a bottle open, add the lemon juice now or when they are done to finish), dump over shrimp in foil lined baking pan making sure shrimp are coated. Add TONS of fresh cracked pepper over the top. More than you would think. Broil in oven until shrimp is done, stir to make sure. Peel and eat with crusty hot French bread to soak up sauce.

This sounds gross, but it is FABULOUS.

Now, how do you make lobstah rolls? The real way, not a fancy recipe. The way YOU would at your house.

i make lobster rolls by going to the nearest seafood shack.

but, if i had a lot of leftover lobster meat

i would add nothing but some mayo to bind it and some celery. i am sorry, i have never looked up a recipe.

and toast a classic hot dog roll.

Maggot, i may have solved the great cucumber invasion!
i am making this---->
anything with mango! yeah!


Chunky Cuke Salsa!


3 medium cucumbers, peeled and coarsely chopped
1 medium mango, coarsely chopped
1 cup frozen corn, thawed
1 medium sweet red pepper, coarsely chopped
1 small red onion, coarsely chopped
1 jalapeno pepper, finely chopped
3 garlic cloves, minced
2 tablespoons white wine vinegar
1 tablespoon minced fresh cilantro
1 teaspoon salt
¹⁄₂ teaspoon sugar
¹⁄₄ teaspoon cayenne pepper

There is a little place in Key West called the Clam Shack and they make the best lobster rolls, they get the rolls and lobster from New England.

It seems pretty simple, just big chunks of lobster meat, a little celery, mayo, and maybe a squeeze of lemon on a buttered and grilled roll. The rolls are diferent than regular hot dog buns as you can see from the picture LC posted. I don't think you can get them here, hot dog rolls work almost as good though.

(08-19-2011, 06:52 PM)sally Wrote: Of course, once again Dick is the topic of conversation.

Being the object of your obsession is so cool.

Cracker, the shrimp sounds incredible! May have to make some tomorrow(and by that I mean hubby will cuz tomorrow is my birthday and I am not cooking! Hmph!)

(08-20-2011, 05:26 PM)Fibonacci Prima Wrote: Cracker, the shrimp sounds incredible! May have to make some tomorrow(and by that I mean hubby will cuz tomorrow is my birthday and I am not cooking! Hmph!)

happy Birthday, I hope we get pics of the birthday suit.

Otherwise who gives a rats ass you lazy twat. get up and cook some food.

(08-20-2011, 06:00 PM)IMaDick Wrote:

(08-20-2011, 05:26 PM)Fibonacci Prima Wrote: Cracker, the shrimp sounds incredible! May have to make some tomorrow(and by that I mean hubby will cuz tomorrow is my birthday and I am not cooking! Hmph!)

happy Birthday, I hope we get pics of the birthday suit.

Otherwise who gives a rats ass you lazy twat. get up and cook some food.

Hahahaha!

Dick is funny today.

I hope you have a fabulous birthday, Miss Prima! Don't cook on your birthday. It's a sin. And don't cook bacon in your birthday suit.

(08-20-2011, 06:00 PM)IMaDick Wrote:

(08-20-2011, 05:26 PM)Fibonacci Prima Wrote: Cracker, the shrimp sounds incredible! May have to make some tomorrow(and by that I mean hubby will cuz tomorrow is my birthday and I am not cooking! Hmph!)

happy Birthday, I hope we get pics of the birthday suit.

Otherwise who gives a rats ass you lazy twat. get up and cook some food.

Get your bitch ass in the kitchen and warm my bday tv dinner!

Oh, and thank you.

(08-20-2011, 06:39 PM)Cracker Wrote:

(08-20-2011, 06:00 PM)IMaDick Wrote:

(08-20-2011, 05:26 PM)Fibonacci Prima Wrote: Cracker, the shrimp sounds incredible! May have to make some tomorrow(and by that I mean hubby will cuz tomorrow is my birthday and I am not cooking! Hmph!)

happy Birthday, I hope we get pics of the birthday suit.

Otherwise who gives a rats ass you lazy twat. get up and cook some food.

Hahahaha!

Dick is funny today.

I hope you have a fabulous birthday, Miss Prima! Don't cook on your birthday. It's a sin. And don't cook bacon in your birthday suit.

Mmmm...bacon. It's ok to cook nekkid as long as there is an apron. Not that I speak from experience...

And thank you! I may not have a fab day tomorrow since there is a shitload going on with that whole back to school thing, and prep stuff, but I will collect on it soon. Anyone up for crazy tropical paradise weekend mid October?!

i've been on a blueberry binge all summer.







from Yankee Magazine~
New England in August is awash in blueberries, and you haven't tasted blueberry pie until you've eaten one homemade with fresh, local fruit.This recipe is very simple and very much based in tradition. Not too sweet, the flavor of the peak bluberries is allowed to shine through.

For the crust
3 cups all-purpose flour
1 cup (2 sticks) unsalted butter, very cold
2 tsps. salt
½ cup cold water


For the Blueberry Filling
4 cups blueberries
2 Tbsp. sugar
⅛ cup all-purpose flour


For the Glaze
1 egg, beaten
Coarse sugar


Directions
Preheat the oven to 425° and place a rack in the middle of the oven.
In a large bowl, whisk together flour and salt. Add the butter and mix it into the flour using a pastry blender two knives. You can also use a food processor, but stop mixing when the butter is in pieces the size of peas.
Slowly add the cold water, a little at a time, and mix until the dough just comes together. You may not need all of the water, or you may need a bit more.
Remove the dough from the bowl and shape into 2 equal balls, flattened into discs. Wrap each in plastic and refrigerate for at least an hour or overnight.
When ready, unwrap the dough and allow it to warm up for a minute or two. Lightly flour your surface, then roll one disc into a circle until its large enough to fit into the pie plate with an inch of overhang. Fold the dough into fourths, then place in the pie dish. Unfold and smooth into the dish, dressing the crust however you choose (crimping, fluting, or my favorite, just pressing into it with a fork).
Fill with the blueberry filling, then roll out the remaining disc of dough and either cover the blueberries entirely, making sure to cut a few slits in the top crust for steam to escape, or cut out a variety of shapes to overlap and make a crust.
Lightly brush the top crust with a beaten egg, then sprinkle with coarse sugar. Bake for 20 minutes, then reduce heat to 350° and bake for an additional 45-55 minutes. Keep an eye on the pie. If the crust begins to brown too quickly, tent the pie with foil. If the filling begins to bubble, you may also wish to place a baking sheet on the rack below the pie to catch any drips.
Remove from the oven and set on a wire rack to cool. Serve warm.

LC, I've had this at potluck meals, it's great:

4 ounces cream cheese, softened
¹⁄₂ cup confectioners' sugar
¹⁄₂ cup heavy whipping cream, whipped
1 (9 inch) pastry shell, baked
²⁄₃ cup sugar
¹⁄₄ cup cornstarch
¹⁄₂ cup water
¹⁄₄ cup lemon juice
3 cups fresh or frozen blueberries




Directions
1. In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pastry shell.
2. In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.

Here's a similar one with a graham cracker crust, has more cream cheese so it MUST be better, haha:

Blueberry Cream Cheese Pie

One 9″ Graham cracker crust

1 8 oz. PHILADELPHIA Cream Cheese bar

1 can condensed milk

¹⁄₃ cup lemon juice

1 tsp. vanilla

Mix the cream cheese with the condensed milk with a mixer. Then add the lemon juice and vanilla. Mix well to thicken. Pour into crust.

Blueberry Topping

1 ¹⁄₂ cups fresh or frozen blueberries

¹⁄₄ cup sugar

Heaping tsp. corn starch

Cook berries with sugar over medium/low heat, stirring well. Add a heaping tsp. corn starch to thicken. Mix well and cook about 5 min.
Pour over top of cream cheese mixture and chill for a few hours.

this is for our little soup chicken Duchess who hasn't felt well all week...get better soon!

Thank you! That looks damn good.

I'm feeling a little better everyday, I can tell by my level of snark, it's even higher today than it was yesterday but I haven't reached my full potential yet.

7 quarts of dill pickles tonight. Bread and butter next thats a bit more messy with the sugar and all. 3 hrs later, I had almost forgotten how much work there is. Sterilizing jars to boiling process, I thought I was gonna be done an hour ago.

Did you add alum so your pickles have more snap than your dick?

Alum also makes cool crystals if you supersaturate the solution in hot water then let sit on a window sill for about a week.

STFU and add some alum to your own fucking pickles. Thats why I brine the goddamn things. I hope I spelled goddamn right....fuck.

You just don't understand stiffness and snap at your house.

Alum. Try it in your anus and you'll see I'm right.

(09-06-2011, 10:39 PM)Cracker Wrote: You just don't understand stiffness and snap at your house.

Alum. Try it in your anus and you'll see I'm right.

My anus has a one way door it does not swing both ways like a screen door in a hurricane. I have plenty of stiffness so far but will file your suggestion under "Southern hospitality".

I smile in your general direction.

NPR
We thought it would never happen. When we reported that comedian Ana Gasteyer had spilled the beans on a new Ben & Jerry's ice cream flavor based on a Saturday Night Live skit that pokes fun at NPR, we thought it would never happen.

But we were wrong. Ben & Jerry's announced today that "Schweddy Balls" ice cream is on its way to store shelves across the country.

As we explained in June, "in case you don't get the reference, the skit is a hilarious commentary on NPR's, um, uniquely soothing sound. [Alec] Baldwin plays Pete Schweddy, a guest on a fake NPR show called Delicious Dish. Pete makes holiday treats like cheese balls, popcorn balls, rum balls and his famous Schweddy balls. The skit is an exercise in double entendres."

We talked to Ben & Jerry's spokesman Sean Greenwood and asked him, "What are you guys thinking?" We were imagining someone who's never seen the skit walking the grocery aisles and stumbling on the flavor.

Greenwood laughed.

"We've always been a company that has had a sense of humor," he said. Sometimes, he said, they spend time discussing serious business and other times "we just do fun."

"This is just plain silly," he said. And it tastes pretty good, he promised.

The flavor is made up of "vanilla ice cream with a hint of rum and is loaded with fudge covered rum balls and milk chocolate malt balls."

It'll be available for a limited time in about 30 percent of stores that carry Ben & Jerry's ice cream.