If I had a restaurant..

[Rod]

Food Network has a new show called America's Best Cook and the one I'm rooting for is Stephanie. She calls herself a recovering vegetarian and is enjoying learning to cook meats.

[308Mike]

DI's Cajun Restaurant.

Crawfish look like underwater cockroaches to me, you'd have to put a gun to my head before I'd eat one.

What about FRESH lobster????

[308Mike]

One of the Foodie websites, either Serious Eats or Chowhound, did a page on this, with blind taste testing. The vast majority preferred Medium Rare. Not surprising when you remove the visual clues.

Cooking a steak properly has become alot easier for the nonsteakhouse, now that Immersion circulators have taken the guesswork out of it..

I ordered one of these this morning: http://anovaculinary.com/ Warning: Farking auto-play video.

Report to follow.

We'll be looking forward to your report - WITH PICTURES!!!

[308Mike]

Food Network has a new show called America's Best Cook and the one I'm rooting for is Stephanie. She calls herself a recovering vegetarian and is enjoying learning to cook meats.

Sounds OUTSTANDING!!! Perhaps I should have those baskets of lobsters sent to HER place (and keeping several for my own use)!!!

Personally, I like to remove the tail (a quick twist of the wrist) and then remove the tail meat (and then run a sharp knife down the middle to butterfly the halves of the lobster tail) to place on the grill (with a seafood griddle placed on the grill so nothing falls through), and cooked just enough to ensure the thickest portions are opaque - then IMMEDIATELY removing to be served as quickly as possible - along with a large cup of melted butter and perhaps some sprinkling of seasoning. Lobster so tender it almost MELTS in your mouth, and when you get done with that one, you wonder what happened 'cause you're STILL hungry for another just like it, and another, and another.....

YES, I'm now DAMNED HUNGRY for some FRESH LOBSTER!!! Just look at my other post in this thread!!!!

YUMMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmm!!!!!

[HTRN]

Yup, I'm very interested, especially as two hundred for a ANOVA is a lot more palatable than eight hundred for a Poly science.

[308Mike]

Medium Rare Rare (how my wife & I like our steaks - which continued to become more MEDIUM as time went on) - after all, you can ALWAYS ask for your steak to be cooked a little more, but once overcooked, you can't remove the extra cooking of the steak:

IMG_8638_Medium_Rare_x1000.jpg

EDIT:

THIS is a more accurate depiction of Medium-Rare, but if taken directly off the grill at this doneness, it will overcook while it sits, and then you'll have an unhappy customer with a medium-medium-well steak when they asked for a medium-RARE steak.

IMG_8630_Medium_Rare_Rib-Eye_x1200.jpg

If you cook your steak to THIS doneness, then you need to IMMEDIATELY serve it, even if the other items aren't done just yet. After all, the STEAK is the FOCUS of the meal!! The meat WILL continue cooking even after you've taken it off the grill!!! You can screw up just about EVERYTHING ELSE and still get away with it if your steak is OUTSTANDING!! Screw up the meat, and everything else pretty much goes down in flames (unless you're eating with a closet vegetarian).

YMMV!!!

[Kommander]

What about FRESH lobster????

Space Bugs!!! Kill them! Kill them with fire!

[Steamforger]

"If it has more than four legs, it's a bug. Don't eat bugs. If it has no legs, it's a worm. Don't eat worms."
-Odahi

The Cajun version;
Cajuns will eat anything with 4 legs that isn't a cat or a dog.
Cajuns will eat anything with 2 legs that isn't a human.
Cajuns will eat anything that comes out of the water.

[308Mike]

What about FRESH lobster????

Space Bugs!!! Kill them! Kill them with fire!

Would LOVE to!!! Would you help me rip their tails off so I could remove the meat and cook over an open grill, with a small jar of melted butter for diipping and perhaps a little seasoning???? After all, with ALL THOSE FRESH LOBSTERS, I could sure use a hand getting them prepped and cooked!!!

[Jered]

Would you laugh at hipsters and hipster wannabes?

If you would I'd eat there a lot.