Let's Cooking: TNL!

[Josh]

I don't even know what that means... I can only assume that it has something to do with how incredible and amazing I am.

[Drewbacca]

I cook most everything in a wok. Its just what I'm used to.
How does a lobster tail usually get cooked? Broiled?

If you fry them put skewers in the flesh through the open end of the tail to prevent them from curling in on themselves. This helps when trying to get the meat out after. Just makes shit easier. Boiling seems to work out the best, though. Especially for a first someone doing lobster for the first time. But perhaps you are cut from a different stone.

[icarusfall]

I can find you recipes for making chocolate/mayo sandwiches - it doesn't mean it's a good idea. We broil tails at my work and laugh about it because it dries out the meat - and people still pay us $40 a plate for it a la carte. By and large, the public doesn't know what tastes good and works the best - they just like buzz words.

Honestly, broil it if you want to, but if you're going to do something like that, then tie the shell tight around the tail and grill it... I'm just trying to get you the most mileage from your expensive lobster tail.

[Mman]

Just because you guys dry it out when you broil it doesn't mean that it has to dry it out when it is broiled. It just takes a constant eye to keep it from doing so, something I imagine you don't do at a restaurant. Just make sure to keep he skinny end of the tails furthest from the heat and take them out way before they are actually done (they will continue cooking). Takes like 5 minutes and is a piece of cake.

[Mr-K]

This Saturday I'm cooking for people. Hopefully something relatively cheap. Should I be fancy and stuff deboned leg quarters (per video below), or should I just marinate and grill them?

I made this with a risotto, and it turned out pretty well despite filling apartment with smoke when I pan fried it. I fucked up the sauce though--I such at pan sauces. Very nice looking once you cut it open.

[Tones]

I'm going to FINALLY make that tomorrow, except instead of stuffing it with sausage, I'm stuffing it with goat cheese, garlic, pine nuts and spinach, and instead of wrapping it in bacon, I'll just tie it up with twine. I'll finish them up on the grill instead of in the kitchen.

[FirstBlood]

I do rolled chicken like that with spinach, boursin and walnuts and it is absolutely amazing.

I can only imagine how good it would be with bacon wrapped around it.

[Thief Silver]

Instead of ginger in the stir fry I make tonight I'm gonna get a habanero and put that in the oil with some garlic whee!

[Mr-K]

I'm going to FINALLY make that tomorrow, except instead of stuffing it with sausage, I'm stuffing it with goat cheese, garlic, pine nuts and spinach, and instead of wrapping it in bacon, I'll just tie it up with twine. I'll finish them up on the grill instead of in the kitchen.

So you aren't really making anything like it at all, are you?

Yours sounds much less fatass though. I thought the sausage was a bit much when I had it.

[Tones]

I might have to wrap it in bacon after all,... I pierced the skin when deboning them (what a bitch to do), so cheese would melt and drip out. That is unacceptable.