Lobster Chunks

Ooh. I'd probably love these. My taste in fish is the exact
opposite of yours. I grew up on freshwater fish--trout,
walleyes, crappies (pronounced "croppies"😉, smelt. The
latter gets their taste from the beer batter they're fried
in. For years, salmon was too fishy-tasting for me. Now I
love it. Tilapia is just right. As a kid even cheese was too
strong for my palate.

(I'm the one whose mother didn't think canned peas were done
till they were gray. My grandmother didn't put vanilla in
her homemade ice cream because she thought it too strong.)

Fred said:

Well, I steamed the pieces tonight. Very subtle taste and
very tender consistency. Some of you might know that I
prefer "fish" with some texture and substance - these
things lack that entirely.

While they are pleasant in a simple fashion, I probably
would not invest in them again. They are easily overpowered
by any saucing whatsoever. Or overpowered by any side dish
with the possible exception of mashed potatoes and not
garlic mashed potatoes.

Recommendation - PASS.

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003

interesting, I really do like it steamed, we eat it with snow peas and
noodles, snow peas also steamed, Lee
Fred <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Well, I steamed the pieces tonight. Very subtle taste and
very tender consistency. Some of you might know that I
prefer "fish" with some texture and substance - these
things lack that entirely.

While they are pleasant in a simple fashion, I probably
would not invest in them again. They are easily
overpowered by any saucing whatsoever. Or overpowered by
any side dish with the possible exception of mashed
potatoes and not garlic mashed potatoes.

Recommendation - PASS.

Thanks for the review.

Julie "Fred" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Well, I steamed the pieces tonight. Very subtle taste and
very tender consistency. Some of you might know that I
prefer "fish" with some texture and substance - these
things lack that entirely.

While they are pleasant in a simple fashion, I probably
would not invest in them again. They are easily
overpowered by any saucing whatsoever. Or overpowered by
any side dish with the possible exception of mashed
potatoes and not garlic mashed potatoes.

Recommendation - PASS.

I think I'll just take your word for it and PASS. I'm not a
huge lobster fan, can take it or leave it. Now had it been
crab, I probably would have had to form my own opinion. <G>

Joyce

Fred said:

Well, I steamed the pieces tonight. Very subtle taste and
very tender consistency. Some of you might know that I
prefer "fish" with some texture and substance - these
things lack that entirely.

While they are pleasant in a simple fashion, I probably
would not invest in them again. They are easily overpowered
by any saucing whatsoever. Or overpowered by any side dish
with the possible exception of mashed potatoes and not
garlic mashed potatoes.

Recommendation - PASS.

On Mon, 08 Mar 2004 20:17:07 -0600, Prairie Roots <[email hidden]>

Quoted message said:

Ooh. I'd probably love these. My taste in fish is the exact
opposite of yours. I grew up on freshwater fish--trout,
walleyes, crappies (pronounced "croppies"😉, smelt. The
latter gets their taste from the beer batter they're fried
in. For years, salmon was too fishy-tasting for me. Now I
love it. Tilapia is just right. As a kid even cheese was
too strong for my palate.

Go for it. They were pleasant, mildly lobster tasting. I
like fresh trout and have always liked smelt.

Quoted message said:

(I'm the one whose mother didn't think canned peas were
done till they were gray. My grandmother didn't put
vanilla in her homemade ice cream because she thought it
too strong.)

My only reaction was "oh, my god!"

Mom served raw peas, carrots and string beans. I still can't
stomach the canned items.

Quoted message said:

Fred said:

Well, I steamed the pieces tonight. Very subtle taste and
very tender consistency. Some of you might know that I
prefer "fish" with some texture and substance - these
things lack that entirely.

While they are pleasant in a simple fashion, I probably
would not invest in them again. They are easily
overpowered by any saucing whatsoever. Or overpowered by
any side dish with the possible exception of mashed
potatoes and not garlic mashed potatoes.

Recommendation - PASS.

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003

Mmmmmmmmmm, crappie! I haven't had that since my youth. We
had a cottage in the Ozarks, would fish off the dock in
our backyard and haul in the crappie's ... now that is
good eatin'! I'm much like you, prefer the milder fish. I
also didn't like salmon, snapper and a few others until
this past year. But I much prefer tilapia, orange roughie,
cod, etc. <G>

Ewwwww, I still can't eat canned peas - they just taste like
mush to me. We currently have about a dozen cans in the
basement, hub asked how we got so many. I had to gently
remind him that he purchased every dang one of them, I won't
touch 'em with a 10' pole. <G>

joyce

Prairie Roots said:

Ooh. I'd probably love these. My taste in fish is the exact
opposite of yours. I grew up on freshwater fish--trout,
walleyes, crappies (pronounced "croppies"😉, smelt. The
latter gets their taste from the beer batter they're fried
in. For years, salmon was too fishy-tasting for me. Now I
love it. Tilapia is just right. As a kid even cheese was
too strong for my palate.

(I'm the one whose mother didn't think canned peas were
done till they were gray. My grandmother didn't put
vanilla in her homemade ice cream because she thought it
too strong.)

Fred said:

Well, I steamed the pieces tonight. Very subtle taste and
very tender consistency. Some of you might know that I
prefer "fish" with some texture and substance - these
things lack that entirely.

While they are pleasant in a simple fashion, I probably
would not invest in them again. They are easily
overpowered by any saucing whatsoever. Or overpowered by
any side dish with the possible exception of mashed
potatoes and not garlic mashed potatoes.

Recommendation - PASS.

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003

I've never been crazy about lobster. Can't quite get what
all the fuss is about. You can fuhgedabout all those
exotic rubber bands you and others call "food," e.g.
octopus, squid.

While bland fish appeals to me, flavorless ice cream
definitely puts me off. The more flavor the better. One of
these days I want to try pepper ice cream. Probably make my
grandma turn over!

I can still stomach gray vegetables, although at that point
they can hardly be considered a vegetable. That green bean
casserole made from opening 6 cans of stuff? That is my
ultimate comfort food.

Well, with these shocking revelations, I'm sure I've
stripped away all the mystery of knowing me. The rest is
just drama. <G>

I wonder how many points in properly prepared smelt. Lite
beer probably wouldn't make much difference. You have to eat
at least a dozen to feel you've eaten anything.

Fred said:

Prairie Roots said:

Ooh. I'd probably love these. My taste in fish is the
exact opposite of yours. I grew up on freshwater fish--
trout, walleyes, crappies (pronounced "croppies"😉, smelt.
The latter gets their taste from the beer batter they're
fried in. For years, salmon was too fishy-tasting for me.
Now I love it. Tilapia is just right. As a kid even cheese
was too strong for my palate.

Go for it. They were pleasant, mildly lobster tasting. I
like fresh trout and have always liked smelt.

Quoted message said:

(I'm the one whose mother didn't think canned peas were
done till they were gray. My grandmother didn't put
vanilla in her homemade ice cream because she thought it
too strong.)

My only reaction was "oh, my god!"

Mom served raw peas, carrots and string beans. I still
can't stomach the canned items.

Quoted message said:

Fred said:

Well, I steamed the pieces tonight. Very subtle taste and
very tender consistency. Some of you might know that I
prefer "fish" with some texture and substance - these
things lack that entirely.

While they are pleasant in a simple fashion, I probably
would not invest in them again. They are easily
overpowered by any saucing whatsoever. Or overpowered by
any side dish with the possible exception of mashed
potatoes and not garlic mashed potatoes.

Recommendation - PASS.

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003

On Mon, 08 Mar 2004 22:13:38 -0600, Prairie Roots <[email hidden]>

Quoted message said:

I've never been crazy about lobster. Can't quite get what
all the fuss is about. You can fuhgedabout all those
exotic rubber bands you and others call "food," e.g.
octopus, squid.

GGGGGGG. Lobster - drool.........

Quoted message said:

While bland fish appeals to me, flavorless ice cream
definitely puts me off. The more flavor the better. One of
these days I want to try pepper ice cream. Probably make my
grandma turn over!

Pepper ice cream? Black, white or red? (G)

Quoted message said:

I can still stomach gray vegetables, although at that point
they can hardly be considered a vegetable. That green bean
casserole made from opening 6 cans of stuff? That is my
ultimate comfort food.

Oh, covered with onion ring bits from the can? (G)

Quoted message said:

Well, with these shocking revelations, I'm sure I've
stripped away all the mystery of knowing me. The rest is
just drama. <G>

Ah, yes, the exotic is revealed as midwest diva!

Quoted message said:

I wonder how many points in properly prepared smelt. Lite
beer probably wouldn't make much difference. You have to
eat at least a dozen to feel you've eaten anything.

WW book: smelt, 1 ounce is 1 point. No info on how cooked.

Quoted message said:

Fred said:

Prairie Roots said:

Ooh. I'd probably love these. My taste in fish is the
exact opposite of yours. I grew up on freshwater fish--
trout, walleyes, crappies (pronounced "croppies"😉, smelt.
The latter gets their taste from the beer batter they're
fried in. For years, salmon was too fishy-tasting for me.
Now I love it. Tilapia is just right. As a kid even
cheese was too strong for my palate.

Go for it. They were pleasant, mildly lobster tasting. I
like fresh trout and have always liked smelt.

Quoted message said:

(I'm the one whose mother didn't think canned peas were
done till they were gray. My grandmother didn't put
vanilla in her homemade ice cream because she thought it
too strong.)

My only reaction was "oh, my god!"

Mom served raw peas, carrots and string beans. I still
can't stomach the canned items.

Quoted message said:

On Mon, 08 Mar 2004 18:03:06 -0800, Fred
<[email hidden]> wrote:

>Well, I steamed the pieces tonight. Very subtle taste
>and very tender consistency. Some of you might know that
>I prefer "fish" with some texture and substance - these
>things lack that entirely.
>
>While they are pleasant in a simple fashion, I probably
>would not invest in them again. They are easily
>overpowered by any saucing whatsoever. Or overpowered by
>any side dish with the possible exception of mashed
>potatoes and not garlic mashed potatoes.
>
>Recommendation - PASS.

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003

Prairie Roots <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I've never been crazy about lobster. Can't quite get what
all the fuss is about. You can fuhgedabout all those
exotic rubber bands you and others call "food," e.g.
octopus, squid.

Being from New England I must take offense! :-)

Maine lobster dipped in drawn butter with a bowl of clams on
the side? Now we're talking! Don't forget the corn on the
cob and 'slaw to go with it.

Squid and octopus when cooked right is melt in your mouth
yummy! Overcooked it does bear a striking resemblance to
rubber bands.

Or jalapeño maybe! Actually, I've never seen pepper ice
cream in the freezer section at the grocery store. Only
heard about it once on The Splendid Table. I sense a Google
search in my future. <G>

Fred said:

Pepper ice cream? Black, white or red? (G)

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003

Just found a link to a recipe for Sour Cherry and Black
Pepper Ice Cream on foodtv.com. I won't be making it soon!
Too much good stuff. Maybe, though, for my first dinner
party after my kitchen is done. The link to the copyrighted
recipe follows the list of ingredients.

Here's the list of ingredients: /2 cup dark rum 2 cups dried
sour cherries 16 egg yolks 10 ounces granulated sugar 4 cups
creme fraiche or sour cream 4 cups homemade condensed milk,
recipe follows *make recipe 1 1/2 times 4 cups heavy cream 2
tablespoons cracked black pepper 1 vanilla bean (cut
lengthwise)

foodtv.com0,1977,FOOD 9936Open ↗
2449,00.html

Prairie Roots said:

Or jalapeño maybe! Actually, I've never seen pepper ice
cream in the freezer section at the grocery store. Only
heard about it once on The Splendid Table. I sense a Google
search in my future. <G>

Fred said:

Pepper ice cream? Black, white or red? (G)

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003

The blue star brand lump crabmeat is excellent at Costco!
That's what I put in my crab cakes/crab salad.

"Joyce" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I think I'll just take your word for it and PASS. I'm not
a huge lobster

fan, can

Quoted message said:

take it or leave it. Now had it been crab, I probably
would have had to

form my

Quoted message said:

own opinion. <G>

Joyce

On Mon, 08 Mar 2004 18:03:06 -0800, Fred
<[email hidden]>

Quoted message said:

Quoted message said:

Well, I steamed the pieces tonight. Very subtle taste and
very tender consistency. Some of you might know that I
prefer "fish" with some texture and substance - these
things lack that entirely.

While they are pleasant in a simple fashion, I probably
would not invest in them again. They are easily
overpowered by any saucing whatsoever. Or overpowered by
any side dish with the possible exception of mashed
potatoes and not garlic mashed potatoes.

Recommendation - PASS.

"Chris" <zysmith@@NOSPAMyahoo.com> wrote in message
"]news:[email hidden]...

Quoted message said:

Prairie Roots <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I've never been crazy about lobster. Can't quite get
what all the fuss is about. You can fuhgedabout all
those exotic rubber bands you and others call "food,"
e.g. octopus, squid.

Being from New England I must take offense! :-)

Maine lobster dipped in drawn butter with a bowl of clams
on the side?

Now

Quoted message said:

we're talking! Don't forget the corn on the cob and 'slaw
to go with it.

Squid and octopus when cooked right is melt in your mouth
yummy! Overcooked it does bear a striking resemblance to
rubber bands.

Hey, Chris. You forgot the steamed mussels and the sand <g>.
Laura (another new englander)

isn't that a wonderful show? Lee
Prairie Roots <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Or jalapeño maybe! Actually, I've never seen pepper ice
cream in the freezer section at the grocery store. Only
heard about it once on The Splendid Table. I sense a
Google search in my future. <G>

Fred said:

Pepper ice cream? Black, white or red? (G)

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003

Very interesting sounding. I may have to give it a try. I
did not expect to strain out the black pepper figuring,
seriously, it would add interest in a spike of pepper taste.
Making home made condensed milk sound extreme (G)

Prairie Roots said:

Just found a link to a recipe for Sour Cherry and Black
Pepper Ice Cream on foodtv.com. I won't be making it soon!
Too much good stuff. Maybe, though, for my first dinner
party after my kitchen is done. The link to the copyrighted
recipe follows the list of ingredients.

Here's the list of ingredients: /2 cup dark rum 2 cups
dried sour cherries 16 egg yolks 10 ounces granulated sugar
4 cups creme fraiche or sour cream 4 cups homemade
condensed milk, recipe follows *make recipe 1 1/2 times 4
cups heavy cream 2 tablespoons cracked black pepper 1
vanilla bean (cut lengthwise)

foodtv.com0,1977,FOOD 9936Open ↗
_2449,00.html

Prairie Roots said:

Or jalapeño maybe! Actually, I've never seen pepper ice
cream in the freezer section at the grocery store. Only
heard about it once on The Splendid Table. I sense a
Google search in my future. <G>

Fred said:

Pepper ice cream? Black, white or red? (G)

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003

And another on the same site:

foodnetwork.com0,1977,FOODOpen ↗
9936_14165,00.html

and:

rising-stars.compepice.htmOpen ↗

Prairie Roots said:

Just found a link to a recipe for Sour Cherry and Black
Pepper Ice Cream on foodtv.com. I won't be making it soon!
Too much good stuff. Maybe, though, for my first dinner
party after my kitchen is done. The link to the copyrighted
recipe follows the list of ingredients.

Here's the list of ingredients: /2 cup dark rum 2 cups
dried sour cherries 16 egg yolks 10 ounces granulated sugar
4 cups creme fraiche or sour cream 4 cups homemade
condensed milk, recipe follows *make recipe 1 1/2 times 4
cups heavy cream 2 tablespoons cracked black pepper 1
vanilla bean (cut lengthwise)

foodtv.com0,1977,FOOD 9936Open ↗
_2449,00.html

Prairie Roots said:

Or jalapeño maybe! Actually, I've never seen pepper ice
cream in the freezer section at the grocery store. Only
heard about it once on The Splendid Table. I sense a
Google search in my future. <G>

Fred said:

Pepper ice cream? Black, white or red? (G)

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003

oh my... Even I might like this, Lee
Prairie Roots <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Just found a link to a recipe for Sour Cherry and Black
Pepper Ice Cream on foodtv.com. I won't be making it soon!
Too much good stuff. Maybe, though, for my first dinner
party after my kitchen is done. The link to the
copyrighted recipe follows the list of ingredients.

Here's the list of ingredients: /2 cup dark rum 2 cups
dried sour cherries 16 egg yolks 10 ounces granulated
sugar 4 cups creme fraiche or sour cream 4 cups homemade
condensed milk, recipe follows *make recipe 1 1/2 times 4
cups heavy cream 2 tablespoons cracked black pepper 1
vanilla bean (cut lengthwise)

foodtv.com0,1977,FOOD 993Open ↗
6_2449,00.html

Prairie Roots said:

Or jalapeño maybe! Actually, I've never seen pepper ice
cream in the freezer section at the grocery store. Only
heard about it once on The Splendid Table. I sense a
Google search in my future. <G>

Fred said:

Pepper ice cream? Black, white or red? (G)

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003

Yes, I enjoy listening.

Miss Violette said:

isn't that a wonderful show? Lee Prairie Roots
<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Or jalapeño maybe! Actually, I've never seen pepper ice
cream in the freezer section at the grocery store. Only
heard about it once on The Splendid Table. I sense a
Google search in my future. <G>

Fred said:

Pepper ice cream? Black, white or red? (G)

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003

It is on at an inconvenient time but that's where I heard
that Microwaving broccoli killed almost all of its
nutrients. Now I'm back to the more careful steaming of
my veggies.

Miss Violette said:

isn't that a wonderful show? Lee Prairie Roots
<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Or jalapeño maybe! Actually, I've never seen pepper ice
cream in the freezer section at the grocery store. Only
heard about it once on The Splendid Table. I sense a
Google search in my future. <G>

Fred said:

Pepper ice cream? Black, white or red? (G)

Linda P
232/159.6/WW goal 145 joined WW Online 22-Feb-2003