If you haven't tried Caribbean lobster (Panulirus argus), I'd highly recommend it. I've lived in Mass. and eaten a lot of the local lobster (Homarus americanus), but I much prefer the clawless Florida spiny, as we call it in Miami. Grilled, baked, or broiled, so long as it's fresh you can't go wrong. My list of favorite meals has stone crab at the top, followed by Florida spiny lobster. Next time you're in South Florida or the Bahamas, give the local lobster a try.

I will say that you guys have better oysters up there.

Panulirus Argus is a completely different species than Homarus Americans. For one, they don’t have front claws which is sought after in the Northeast. Bring a warm water decapod,they develop a completely different taste.

Restaurants tend to clump all lobsters together but if you don’t know that there are different crustaceans, you might make a mistake in ordering.

I don’t know if I’ve had a Caribbean lobster. I might like them. But I have had “lobster” in the Southeast and was disappointed, expecting an American Lobster.

Except at the Marriott in Atlanta, who used to ship lobsters from Boston on the early morning Delta flight.

 

There's no better bone-warmer than a good old fashioned Mexican Puchero:

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Publica la receta por favor

 

I envy you guys, I'm a horrible cook.My barbecue is actually an incinerator with a press agent!

 

There's no better bone-warmer than a good old fashioned Mexican Puchero:

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Limón for that? The last thing I would expect to find in that meal.

 

Limón for that? The last thing I would expect to find in that meal.

Limón is essential for that dish... what can I say? ... you need to come on over and let me serve a bowl so you can judge for yourself.

 

Limón is essential for that dish... what can I say? ... you need to come on over and let me serve a bowl so you can judge for yourself.

Thanks for the idea.

AFAIK, Spanish puchero is not served with lemon, and ours, which is a quite close copy if not the same, either.

 

Thanks for the idea.

AFAIK, Spanish puchero is not served with lemon, and ours, which is a quite close copy if not the same, either.

Ah! But therein lies the difference, my friend... this is Mexican Puchero we're talking about.

 

This was last night. The cuts are called cabrería, and they're an inch thick:

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And the inevitable conclusion:

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I believe that's similar to a T-bone, but only one side of the "T"? Probably my favorite cut. I love a ribeye or a filet, but there's nothing quite like having that bone to gnaw on.

 

I believe that's similar to a T-bone, but only one side of the "T"? Probably my favorite cut. I love a ribeye or a filet, but there's nothing quite like having that bone to gnaw on.

Nope... a cabrería is a different cut. I believe it's english name is tenderloin steak, bone in.

 

Nope... a cabrería is a different cut. I believe it's english name is tenderloin steak, bone in.

Ah, yes, I should have said porterhouse. A T-bone has relatively little loin and is cut farther away from the tenderloin than the porterhouse. Your cabrería is the filet side of the porterhouse, with the strip side removed, like a bone-in filet mignon. That sounds awesome! Who needs a bacon-wrap when you have that lovely, fatty bone ready to go?!

 

New baby in the house.

Baby's first meal almost ready for the grill.

 

Oh my oh my... that is nice!

Is it electric, or gas powered?

 

Here's a trend Joey might appreciate: twisted bacon!

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Oh my oh my... that is nice!

Is it electric, or gas powered?

 

First Blood.

 

First Blood.
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Oh man... that looks mouth watering... Question, how good is this beer?:

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Oh man... that looks mouth watering... Question, how good is this beer?:

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Not bad, light and easy drinking.

https://www.laurelwoodbrewpub.com/news-item/free-range-red-ale/

 

Calibrate the temp probes using a little of
Popeye's favorite food.