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| I have tried Alligator before, but I never prepared it. It was done like chicken fingers breaded and fried. Nothing to special but I think it was the way it was prepared. Deep frying never really brings the flavor out in anything. |
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| Not sure were you live, i do know it is available at sobeys and the superstore. They are based out shediac, these wines are perfect for cooking mussels in. There is no grapes, they are fermented in what they say. Garlic and Herb uses real garlic and fresh... |
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thanks chef!
Can't wait for sping...first bbq lobster. |
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| Honestly after I done this I have never done it any other way. Why it works so good, just taste your water after your done boiling or steaming your lobster. The flavor had to come from somewhere. BBQ lobster actually enhances the flavor of your lobster be... |
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| I've done this before. What you do is split the lobster down the middle lengthwise. Then, brush the tail meat with herbed butter. Throw the halves on the grill shell side down for about 20 mins. It turns out beautifully, though a tad drier than steami... |
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I nomally have my lobster steam/boiled, and love it this way.
But after seeing some pictures of it on the BBQ I would like to try the BBQ option. Just don't want to waste good lobster.
Any recipes? |
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Just saw Dave's mussel recipe.
Sorry, should have read first rather than type. |
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Had supper at a friend house the other night and had mussels, they were done in some tomato/garlic/onion mixture. They were great!
Anytime I ever cook them they are somewhat bland and small.
Anyone help me out?
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I just ordered some oyster mushroom plugs from a company in the States. What you do is drill holes in oak or poplar logs, stick these plugs in, and in about a year they should start to fruit. They go on fruiting for many years.
Here's the website: w... |
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