Mary Phillips-Sandy’s Profile
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Have You Ever Tried Drinking Vinegar?
Good apple cider vinegar with or without a spoonful of honey in water is delicious (I've seen the health claims, too, but don't know how legit they are). The more advanced version is switchel, which I've had at country fairs... pretty sure it's ACV, honey/molasses, fresh ginger, water. Perfect on a warm day.
Anyone heard of Ployes? Gotta recipe?
Ployes are delicious! They're a thin, almost crepe-like pancake made with a mix of wheat and buckwheat flours, plus baking powder, water and maybe a pinch of salt -- no eggs or oil in the traditional recipe, which comes from the Acadian communities in Maine and eastern Canada.
There's a company called Bouchard Family Farms that sells an authentic ployes mix online, or this recipe looks about right: http://www.food.com/recipe/ployes-french-buckwheat-pancakes-24201
You can do just about anything with your ployes in terms of fillings or toppings, but as far as I'm concerned, all you need is some good maple syrup.
What do you put in your lobster roll?
Hi there! If you've got good lobster, top-cut buns and butter, you're almost done. All you need to do is dress the meat lightly, with a minimal amount of Hellman's, and load the buns with a generous hand. Some folks enjoy a dusting of celery salt on top, but as far as I'm concerned it's not necessary. Another option I've enjoyed: butter and grill the rolls, load them with lobster, and serve small containers of melted butter and mayo on the side for diners to dip/drizzle as desired.
I concur with the birthday gentleman that simple is best; I don't want chopped celery, onion, tarragon, parsley, truffles, curry, etc. anywhere near my lobster rolls. That's just my preference, though, based on what I grew up eating here in Maine.
As for sides, you're likely to get fries or a bag of potato chips and/or a plastic cup of slaw next to your lobster roll. Crispy roasted fingerlings sound delicious if you want something fancier than chips.
Oh, one other thing: I think the lobster tastes better if you don't serve it straight from the fridge. You don't want it to get warm, but you could take it out, toss it with the mayo and let some of the chill come off before you fill the grilled buns. Enjoy!
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About Mary Phillips-Sandy
Website: http://maryphillipssandy.tumblr.com
Location: Portland, ME
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There's tons of good eats in Portland--for seafood in a romantic setting I love Street & Co. on Wharf Street. Try the whole fish (it's whatever's fresh), the lobster diavolo for two, the clams with chorizo or the calamari. Afterwards, walk over to Beal's for ice cream: maple walnut, grapenut and moose tracks are New England classics.
J's Oyster, on Commercial Street, is much more casual but you can drink beer and load up on steamed clams, lobster and mussels. If they have the raw scallop appetizer don't miss it.
Now I'm hungry.