Just curious, what size do you go for? I got some jumbos (>3 lb) and frankly they were too big , if you can imagine such a thing. I got deuces for the grandkids and that seemed pretty good. They could have split one and an adult would have had plenty.

1.5 lb each seems about right for me. Easy to cook several at a time on the stovetop and nothing goes to waste when eaten Asian style.

 

You're killing me with the damn lobsters. My local place has been closed and between your mention of them and pictures now I am wanting lobster.

I guess that is actually good since going in search of lobsters is about all I have to think or worry about. Makes me want to do a New England trip.

Ron

Ron,

If you do a New England trip, we MUST meet up and do a Lobster dinner at Legal Seafood.

Let me know when you pull the trigger and I’ll arrange for everything.

 

Just curious, what size do you go for? I got some jumbos (>3 lb) and frankly they were too big , if you can imagine such a thing. I got deuces for the grandkids and that seemed pretty good. They could have split one and an adult would have had plenty.

I agree that 1.4 pounds is a good size. They’re called “chix” around here. Personally, any larger and I think the taste suffers. A 2# lobster is also just too tough.

I once was in Newport RI and ate at the Black Dog. I splurged on a 4-5 pounder. It had none of the sweetness of a young crustacean, was tough and cost me $150.00!!!

 

Ron,

If you do a New England trip, we MUST meet up and do a Lobster dinner at Legal Seafood.

Let me know when you pull the trigger and I’ll arrange for everything.

I will do that. Wife and I would do New England pretty often. My dad was from New Bedford MA. Actually had a square in Acushnet MA with the family name. I still have a very good and long time friend in RI (our dads were kids together). Kathy and I would also do Maine often, we loved Booth Bay Harbor. I grew up on Long Island.

Ron

 

I agree that 1.4 pounds is a good size. They’re called “chix” around here. Personally, any larger and I think the taste suffers. A 2# lobster is also just too tough.

I once was in Newport RI and ate at the Black Dog. I splurged on a 4-5 pounder. It had none of the sweetness of a young crustacean, was tough and cost me $150.00!!!

With you on that, I like no larger than 1.5 Lb with 1 Lb preferred.

Ron

 

https://www.forbes.com/sites/alexan...ef-loans-sue-federal-government/#307c23df101a
Strip Clubs, Excluded From Coronavirus Relief Loans, Sue Federal Government

Need a little stimulus?

 

I agree that 1.4 pounds is a good size. They’re called “chix” around here. Personally, any larger and I think the taste suffers. A 2# lobster is also just too tough.

I don’t disagree but FWIW, the lobster guys say toughness comes from overcooking. Even my 3 pounders were cooked just 20 minutes and they were tender, sweet and delicious.

Just finished my bisque and it’s fantastic!

 

https://www.forbes.com/sites/alexan...ef-loans-sue-federal-government/#307c23df101a
Strip Clubs, Excluded From Coronavirus Relief Loans, Sue Federal Government
View attachment 204510
Need a little stimulus?

Robert Kraft is organizing a show on the field at Gillette. Each person who attends gets their own row to maintain social distancing. Patriots lap robes will also be sold.

 

I don’t disagree but FWIW, the lobster guys say toughness comes from overcooking. Even my 3 pounders were cooked just 20 minutes and they were tender, sweet and delicious.

Just finished my bisque and it’s fantastic!

Exactly. Anything over 2 pounds takes longer to cook. Hence, ...

 

FWIW, the lobster guys say toughness comes from overcooking

It's the same with shrimp and crabs. Throw them in the pot last. I don't even let it come back to a boil. As soon as they turn pink they are done and NOT rubbery hard. Then immediately get them back out of the water or off the heat for Gumbo and Perlo. Of course they also need to be right off the boat fresh and not frozen.

 

https://www.nzherald.co.nz/world/news/article.cfm?c_id=2&objectid=12324675

Wet markets in China, like the one where the Covid-19 outbreak is believed to have originated from, have reopened despite global pressure for them to remain closed.

Dr Anthony Fauci, an infectious disease expert on the White House Covid-19 task force, last week said China should shut down all wet markets due to the danger.

But China has since lifted lockdown inside the city of Wuhan, and now its markets, which sell freshly slaughtered animals, dishes and wildlife are now open to the public, a move backed by the World Health organisation.
...
But Fauci has been left stunned by the reopening of the markets which are believed to be the epicentre of Covid-19.

"It boggles my mind how, when we have so many diseases that emanate out of that unusual human-animal interface, that we just don't shut it down.

"I don't know what else has to happen to get us to appreciate that."

This is insane.

 

https://www.nzherald.co.nz/world/news/article.cfm?c_id=2&objectid=12324675


This is insane.

It is extremely difficult for a culture of that size to so quickly change a tradition so deeply ingrained as a wet market. And the Chinese government is not known for its qualities of being reasonable and sensible.

 

It is extremely difficult for a culture of that size to so quickly change a tradition so deeply ingrained as a wet market. And the Chinese government is not known for its qualities of being reasonable and sensible.

While I don't know about Wuhan specifically, we also have to remember that much of China is still essentially a third-world country (though my understanding is that this isn't nearly as true as it was even just a couple decades ago) and that puts constraints on how things can and can't be done that are very different than what we are accustomed to.

 

It is extremely difficult for a culture of that size to so quickly change a tradition so deeply ingrained as a wet market. And the Chinese government is not known for its qualities of being reasonable and sensible.

The regulated sale and slaughter of domesticated animals in local markets is not the problem. I've shopped and visited them around the world. The intermixing of wild animal parts, domesticated animal parts of questionable origin and cleanliness to the general public is. Although simply banning wet markets altogether won't work in the short term harsh restrictions need to be in place and they should permanently ban stalls selling wildlife within the markets. I'm sensitive to cultural history but there is just not the space available on the planet for some well known and extremely hazardous cultural customs done for profit to continue.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2435571/

Severe acute respiratory syndrome (SARS) was the first natural disaster that challenged the Chinese people at the beginning of the twenty-first century. It was caused by a novel animal coronavirus, never recognized or characterized before. This SARS coronavirus (SARS-CoV) exploited opportunities provided by ‘wet markets’ in southern China to adapt to the palm civet and human. Under the positive selection pressure of human host, certain mutated lineages of the virus became readily transmissible between humans and thus caused the epidemic of 2002–2003.

SARS molecular epidemiology: a Chinese fairy tale of controlling an emerging zoonotic disease in the genomics era

 

It is extremely difficult for a culture of that size to so quickly change a tradition so deeply ingrained as a wet market. And the Chinese government is not known for its qualities of being reasonable and sensible.

Then they need to be exiled from the rest of the planet until that point.

 

The muse was with me, so you'll have to excuse a few lines of doggerel :-

This Covid, worse it seems than 'flu
Has power its size belies.
It gets into your body through
Your mouth, your nose, your eyes.
You'll maybe have a temperature
That rises day by day;
A hacking cough, not there before,
That just won't go away.
But if you have to fight for breath
It may, alas, portend
A trip to A & E, then death: *
A most unpleasant end.
Let's keep to social distancing
To check the virus spread,
So medicos can do their thing,
Or else we'll all be dead!

Keep safe.
Alec_t

* For those not in the UK, A & E = Accident and Emergency (hospital).

 

You're killing me with the damn lobsters. My local place has been closed and between your mention of them and pictures now I am wanting lobster.

I guess that is actually good since going in search of lobsters is about all I have to think or worry about. Makes me want to do a New England trip.

Ron

Ha ha, thanks for the laugh.

I gave up most seafood except for fish as the risks went up for ingesting other things that get into the fish while they swim naturally in fresh or salt water. The crazy organisms that can get into them these days makes me not want to eat that too much anymore. In fact, i dont even eat regular fish that much anymore and when i do i cook the heck out of it first.
I used to eat raw clams one after the other back in the late 1960's we used to get them by the bushel down in Barnegate. I would NEVER NEVER NEVER do that today. NEVER.

 

Just ordered another 10, should be here Friday.

Just be sure to cook them really really good. We have crazy stuff in the oceans these days including the flesh eating things (necrotizing fasciitis) that there is no cure for yet except amputation. So if it gets into your head ... ever hear of the Headless Horseman? Now you know how he ended up that way

 

The muse was with me, so you'll have to excuse a few lines of doggerel :-

This Covid, worse it seems than 'flu
Has power its size belies.
It gets into your body through
Your mouth, your nose, your eyes.
You'll maybe have a temperature
That rises day by day;
A hacking cough, not there before,
That just won't go away.
But if you have to fight for breath
It may, alas, portend
A trip to A & E, then death:
A most unpleasant end.
Let's keep to social distancing
To check the virus spread,
So medicos can do their thing,
Or else we'll all be dead!

Keep safe.
Alec_t

That's morbidly cute But can i ask, what is A & E ?

 

A & E = Accident and Emergency (hospital). Perhaps just a UK-known abbreviation?