Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I’ve had similar issues with my Wusthof shears and am looking for a replacement. Kershaw and Shun come highly recommended. I’ll post a model number when I find it.
I haven't had your problem, too far from the beach! So I Googled 'lobster scissors'. There was a review page from Chef's Illustrated and America's Test Kitchen, but I had to sign up to view. Found this one.
I have two pairs of the Wusthof shears, the ones with the black and grey rubber grips, and the ones that have the solid black grips. They indeed destroy crustaceans. Give these a try, I think you will like them and if not, hey, they are only $20. They are also great for snipping off the trussing twine on cooked roasts that have plumped up around the string.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
No such thing as too much lobster, although it sounds like it’s not for you. You need an east coast guy to chime in. I was just north of Halifax last year and they showed us how to prepare lobster. For the life of me I can’t remember how they split the knuckle, but I don’t think it was with scissors.
In Connecticut we always used a nut cracker thing and a pick to get the meat out. I don’t recall ever using scissors. We also had little hammers to pound the crap out of shells. If they were soft you could just break with your hands or a fork.
Where's the beef.... errr... seafood? Photos please. Would love to see that stuf in action! Yes siree bob. We get our 2nd rate lobster from the mid/North Atlantic.
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