snagged in outlet 3 Posted January 1, 2020 Posted January 1, 2020 I read your link and it said 140 had the texture most associated with what people expect lobster to be. Actually I let the girls look at the link and decide. Makes my life easier😄
ness Posted January 1, 2020 Author Posted January 1, 2020 On 12/30/2019 at 9:29 PM, Mitch f said: I also have been contemplating making Chicken Galantine and was inspired by this video. I wanted to use a stuffing of the creamed spinach that I have been making recently. Watched (kinda) an episode of Essential Pepin today on Create where he did this type thing with spinach, bread and garlic stuffing. Looked great. Here's the recipe from the episode. Might be worth finding the episode. It's a little slower and more in depth than the video. rps and Mitch f 1 1 John
rps Posted January 1, 2020 Posted January 1, 2020 Just now, snagged in outlet 3 said: I read your link and it said 140 had the texture most associated with what people expect lobster to be. Actually I let the girls look at the link and decide. Makes my life easier😄 Brilliant decision! The first one I did was 139. The second 135. Thought I would try 132. I wouldn't want to go lower than that. Next time try 135. snagged in outlet 3 1
snagged in outlet 3 Posted January 1, 2020 Posted January 1, 2020 1 minute ago, ness said: Watched (kinda) an episode of Essential Pepin today on Create where he did this type thing with spinach, bread and garlic stuffing. Looked great. Here's the recipe from the episode. Holy moly! Thats more than I'm willing to do. Looks great though.
snagged in outlet 3 Posted January 1, 2020 Posted January 1, 2020 Just now, rps said: Brilliant decision! The first one I did was 139. The second 135. Thought I would try 132. I wouldn't want to go lower than that. Next time try 135. You ever bring in meat that isn't cooked quite to the ladies liking?? Faget about it.
ness Posted January 1, 2020 Author Posted January 1, 2020 4 minutes ago, snagged in outlet 3 said: I read your link and it said 140 had the texture most associated with what people expect lobster to be. Actually I let the girls look at the link and decide. Makes my life easier😄 I'm about 1 good picture of a lobster tail away from buying one of those contraptions. John
rps Posted January 1, 2020 Posted January 1, 2020 1 minute ago, ness said: I'm about 1 good picture of a lobster tail away from buying one of those contraptions. Luuuke, come to the dark side... ness 1
ness Posted January 1, 2020 Author Posted January 1, 2020 1 minute ago, snagged in outlet 3 said: You ever bring in meat that isn't cooked quite to the ladies liking?? Faget about it. Not in the last 5 years. And that's all I've got to say about that snagged in outlet 3 1 John
snagged in outlet 3 Posted January 1, 2020 Posted January 1, 2020 3 minutes ago, ness said: I'm about 1 good picture of a lobster tail away from buying one of those contraptions. ness 1
ness Posted January 1, 2020 Author Posted January 1, 2020 Just now, rps said: Luuuke, come to the dark side... We rounded up all our gift cards today. Probably enough sitting in the pile to pay for one. Some of these are 2 or more years old. John
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