Okay... apparently, I'm not fully awake yet (need another cuppa joe).

I read this as you making an italicized cheesesteak, and I was staring trying to figure out how the sandwich was slanted... 🙄🤦‍♂️

you song so fucking arrogant and unpleasant

Looks kind of soupy. I hope it was good.

Nice, OP really committed to this homemade meal

You must not know about the treasure that is Kraft Dinner. You’re wrong on this one.

I got this.

6-8 months

https://www.wikihow.com/Create-Lobster-Farms

I just cant... The texture is just... I picture a slimy squishi aaaaaah !!!! Nonononono. .... i just cant :/

What am I doing wrong or is this a regional taste thing?

No matter how I make the béchamel, higher fat dairy, salt, parmesan, I can't help but feel like it's diluting my sauce with essentially flour and milk. I like white sauce on things alone but the velvety, rich and robustness I get from a beef stew or ground beef stew that I use in lasagna are not pleasing with a bechamel.

Ricotta is much better for me. It's what I learned from other Italian families in Toronto in the 80s and 90s. It's fatty and creamy and actually pairs better on my palate. But that said, out of 10 bolognese lasagnas that I make, I might do 1 or less with ricotta since it's also not in my mind as a must have ingredient.

Looks delicious... but its not a Philly

Seems like parts of your lobster fell off

It was pretty strong. I always reduce my stock by half or more — I like a salty, beefy jus. It might be the clear jar and low volume that makes it look lighter.

The real crime here is that there isn’t enough jus.

But once I made sure the family all had enough, I topped it up. 😉

And thanks!

How many years would it take to grow a lobster at home?

Exactly. Is it "authentic"? No.

Is it delicious? Yes, it's steak and cheese, of course it's delicious.

(On a side note, English mustard is the bomb. Goes great in steak and cheese, burgers, hot dogs etc etc)

Why?

Where did they put marrow then? Can you ask them next time?

It's like you typically see mashed potatoes with lobster or maybe gourmet mac n cheese, with steamed vegetables. But instead it's inexpensive mac n cheese from a box. So it's totally unexpected.

Let me guess the ingredients.I guess, they are onion, garlic, carrot diced, potatoes ,Bockwurst , vegetable oil , salt, white pepper, black Pepper.

It looks it! Some pickles are vinegar forward. Others are subtle and have that rich garlic taste that plays off the mild cucumber. There was a place in my home state that makes their own pickles. I don't get them as I am estranged from my family and never go to the area anymore, and I miss it. Store bought just don't have the same taste.

I shall pass that on! Thank you!

We do a lot of seasonal canning: pickles, relish, fermented hot sauces, hot pepper rings, jams, etc. Her pickle recipe came from her grandmother, and they’re garlicky and dilly in all the right ways!

I thought the spam was just understood, then I realized it’s tost

you’re telling me a home made this lobster??

I was going to ask because those look amazing!!

The more I eat lobster, either in a restaurant or at home , the more I realize I just like crab more. More tender and sweeter. Idk. Maybe I need to try a lobster roll or some claws.

This picture makes me uncomfortable.

…

Upvote.

That’s the way Prime Rib looks believe it or not. It’s not undercooked meat that’s red it’s red meat that’s cooked. This is actually an important conception. A lot of people would think, self included, that red meat is got by undercooking it, not the case. Properly cooked red meat is got by cooking it at a low temperature for a long enough time. Apparently meat is safe to eat not when it comes to temperature necessarily, but when it is held to temperature for a long enough time. So bringing steak to 145o F or pork to 165o F will cook it, so will bringing steak to 140o F slowly and holding it there longer so enough of the bacteria dies but the meat stays soft and juicy, still red but safe to eat.