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05-14-2018, 02:37 AM #3781'with that said'
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I'd posted about my sausage making here:
https://straightrazorpalace.com/plat...ml#post1819977
Here's what was for supper:
Our house is as Neil left it- an Aladdin’s cave of 'stuff'.
Kim X
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05-15-2018, 04:29 AM #3782Senior Member
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I haven’t been here for a while. I’m glad to see no ones food was getting cold while I was gone. I’ve been eating well in spite of my absence.
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05-15-2018, 04:53 AM #3783'with that said'
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I've been wondering where you've been and what you've been up to.
All looks great!
:
Our house is as Neil left it- an Aladdin’s cave of 'stuff'.
Kim X
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05-15-2018, 01:39 PM #3784Str8Faced Gent.
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Delicious fair gents!
"Depression is just anger,, without the enthusiasm."
Steven Wright
https://mobro.co/michaelbolton65?mc=5
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05-20-2018, 02:18 PM #3785.
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Gravlaks / Cured Salmon
"Cheap Tools Is Misplaced Economy. Always buy the best and highest grade of razors, hones and strops. Then you are prepared to do the best work."
- Napoleon LeBlanc, 1895
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05-21-2018, 04:02 AM #3786Senior Member
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This was good.
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05-21-2018, 04:22 AM #3787'with that said'
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The last pic looks like it could be lobster bisque. However the first pic looks like 'rolls' made from lobster.
Can you provide more information? Just wondering.Our house is as Neil left it- an Aladdin’s cave of 'stuff'.
Kim X
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05-21-2018, 02:18 PM #3788Str8Faced Gent.
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Last nights fare.
Smoked ribs and beer can chicken.
So happy to be able to cook outside comfortably once more!
Cheers men."Depression is just anger,, without the enthusiasm."
Steven Wright
https://mobro.co/michaelbolton65?mc=5
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05-21-2018, 04:25 PM #3789Senior Member
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It should look like lobster bisque as the method of cooking is very similar. Amoricaine sauce is made by cooking either a whole lobster that has been cut up or, as I did here, using the heads, legs, and shells of the lobster. So that is what you are seeing in the last pic. The shells have been sauteed, flamed with cognac, aromatics were added with tomato paste and reduced with white wine. Then some reduced seafood stock was added and cooked down to almost nothing. Finally a quart and a half of cream was added and it continued to simmer until thick. Everything was then strained and finished with more cognac. The tail meat was split in two and cooked in sous vide packages with a copious amount of butter. The sous vide compresses them a lot and they take that shape. Next time I plan to put a skewer through them so they remain straight and can then be sliced into medallions. It won't impact its flavor any.
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The Following User Says Thank You to OCDshaver For This Useful Post:
cudarunner (05-21-2018)
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05-21-2018, 04:26 PM #3790Senior Member
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Nice looking ribs. I'd like some of those.
Originally Posted by MikeB52
Last nights fare.
Smoked ribs and beer can chicken.
So happy to be able to cook outside comfortably once more!
Cheers men.MikeB52 likes this.
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