Serious Eats - seriouseats.com

I can completely relate to you. MY grandmother's family is from New Mexico and I can still remember the first time I had these delicious little treats. I didn't know what they were and I didn't want to try them but I did anyway and I have been in love with them since them. We never have to worry about them going cold or to waste.

Nice video but that's way too much mayo from what I could see. You really want just enough to hold things together. Also, invest in a nutcracker so you won't have to use your knife blade (!) to break the claw.

Why am I craving lobster at 8 AM??

Nice video.

I don't know how you can chop up all the lobster for the roll without stuff handfuls of tail and claw meat in your mouth and threatening people with a knife if they try and stop you. thats how I make a lobster roll.

B
Hand to Mouth
Making Stock of the Situation
A blog for the penniless gourmet

*cackles* Fabulous.. I had no idea such a good lobster roll was so simple! Go figure.. that always seems to be the way, doesn't it.. Thanks for a great laugh to you and Craig!

Adam! You are evil: speaking to her while you were going to kill her with a big smile on your face!!!
Evil!

LOL!!!

Funny! Great work!

I was reading Bill Buford's book Heat this weekend and he writes about learning to make pasta in a small mountain town in Italy. He feels a loss because He no longer has contact with the women and her aunts that taught him. He writes, " It is, I concluded, a side effect of this kind of food, one that's handed down from one generation to another, often in conditions of adversity, that you end up thinking of the dead, that the very stuff that sustains you tastes somehow of mortality." This passage touched me and I immediately thought of it as I read your piece. Always enjoy reading your stuff!

when are these awards being aired? went on the website and din't find a thing.
so no mention of the james beard award, they will make their own awards for their own idiot hosts. let me guess...rachael ray - biggest mouth, most annoying. giada...how low can my neckline be before i burn them in a sauteeing accident?
i hate the food network. so disappointing, since i enjoyed them a lot when they first started.

Adam, this is a huge step in your development as a cook! Now that you have done this, you can really play around with the recipe and put your own personal spin on it next time. When I make chicken stock, I always roast the onion, celery and carrots first to get a really rich, sweet flavor and a beautiful deep color. Pick and choose from all the comments and do what suits you and have fun. Congratulations!

I've never thought about it before, but they definitely do have the same sort of feel, although there's something about ina that just seems friendlier (not that nigella comes across as unfriendly).

Japanese people love your site!