For a pork bbq truck, yes. Steve brought home a lobster roll from Cousin's Main Lobster last night--that was good! Found out they're a franchise, got their big kick to get going from appearing on "The
Shark Tank" some years ago.

We went to Panera Bread a week ago or so. Gail was happy with her
meal. I had a lobster roll at more than twice the price -- and was NOT pleased. We both like lobster, but although there was ample protein
on the roll, it had hardly any flavor. We did get to use up some gift

Was the lobster mixed with mayo or lemon butter? Cousin's calls the mayo (served cold) the Maine version; they also serve it warm with lemon
butter and call it a Conneticut version. The latter is what Steve

I've seldom seen lobster salad rolls in Maine; more
perhaps in Massachusetts. In my opinion, the mayo
version should be Nobody's lobster roll. Celery
takes the offense up into felony territory.

brought home; it had a lot (!) of flavor. Cousin's is a franchise chain

Good choice. A good lobster has "a lot (!) of flavor,"
none of it fishy or off.

of food trucks now, guess you'll have to search one out at some event
that attracts food trucks. I saw that a brick and mortar version will be opening up in a food hall down in Raleigh. The projected opening date
was pushed back from next Monday to some time in August, announced a few
days after the hall was featured on one of the local tv stations.

What is the atmosphere of the food hall? Anything
like the chaotic but interesting Lexington Market
(or weren't you at that picnic)?

Faidley's World Famous Crab Cakes
categories: shellfish, maryland, main, sandwich
servings: 4

1/2 c mayonnaise
1 lg egg
1 Tb Dijon mustard
1 tb Worcestershire sauce
1 ds Tabasco sauce
1 lb large lump crabmeat, picked over
1 c crushed saltine crackers, about 20
1/4 c canola oil
Lemon wedges, for serving, opt
Tartar sauce or cocktail sauce, for serving, opt

In a small bowl, whisk the mayonnaise with the egg,
mustard, Worcestershire and Tabasco until smooth.

In a medium bowl, gently toss the crabmeat with the
cracker crumbs. Fold in the mayonnaise mixture,
taking care not to break up the lumps of crab meat.

Scoop the crab mixture into eight mounds. Gently
form 8 3-in diameter patties, about 3/4 in thick.
Place cakes on a plate, cover and refrigerate for
at least 1 hr before cooking.

Using a large saute pan, over medium high heat,
heat the oil. Cook crab cakes until deep golden
brown and heated through, 3 to 4 min per side.
Transfer the crab cakes to plates and serve with
lemon wedges or sauces, as desired.

To broil, preheat broiler and place crab cakes on a
baking sheet. Broil until nicely browned, turning to
cook evenly, 4 to 5 min.

Faidley's, Lexington Market, Baltimore MD
via Florida Sun-Sentinel
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

was ample protein > DS> on the roll, it had hardly any flavor. We
did get to use up some gift > Was the lobster mixed with mayo or lemon butter? Cousin's calls the mayo > (served cold) the Maine version;
they also serve it warm with lemon

butter and call it a Conneticut version. The latter is what Steve

I've seldom seen lobster salad rolls in Maine; more

I've not been in Maine since before Steve and I got married so couldn't
tell you if they do the rolls or not, and if so, which type. Guess I
ought to remedy that one of these days. (G)

perhaps in Massachusetts. In my opinion, the mayo
version should be Nobody's lobster roll. Celery
takes the offense up into felony territory.

We prefer the CT style, hands down (or should I say "chow down", as
that's what happens)?

brought home; it had a lot (!) of flavor. Cousin's is a franchise

chain

Good choice. A good lobster has "a lot (!) of flavor,"
none of it fishy or off.

of food trucks now, guess you'll have to search one out at some

event > that attracts food trucks. I saw that a brick and mortar
version will be > opening up in a food hall down in Raleigh. The
projected opening date > was pushed back from next Monday to some time
in August, announced a few > days after the hall was featured on one
of the local tv stations.

What is the atmosphere of the food hall? Anything
like the chaotic but interesting Lexington Market
(or weren't you at that picnic)?

We missed that picnic but from what I gathered from the news story--a
group of restaurants, casual to a bit more so, under one roof. Not quite
like what I encountered in some of the big department stores in Germany
& Harrod's in London. In those places, it was an entire floor devoted to shops--a buther, baker, etc. Some had enough "sides" that you could make
a meal from the one shop, others made you go to several places for the
bread, fries (or potato salad), etc. High (stand up to eat) tables were scattered thru out the floor, usually each shop had a few, but very
few sit down to eat spaces. It was at one of those where I got some cold
German potato salad--found it tastes just as good cold, as it does warm.
(G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Our necessities are few but our wants are endless...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 07-19-18 22:05, Ruth Haffly <=-
spoke to Michael Loo about 33 crusty was food truck <=-

perhaps in Massachusetts. In my opinion, the mayo
version should be Nobody's lobster roll. Celery
takes the offense up into felony territory.

We prefer the CT style, hands down (or should I say "chow down", as
that's what happens)?

Based upon what was said, I would also prefer the CT style -- but think
that what I got was neither. It was cold lobster meat on a bun. No
seasoning, and no sauce.

This sounds like an easy recipe to make with whatever sort of beans you
might have a preference for. I'd like black beans or the small red
beans that we use in chili.

The typical Hormel or El Paso can of refried beans is most likely the
larger red kidney bean variety.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Refried Beans
Categories: Diabetic, Side dish, Beans
Yield: 6 servings

2 ts Bacon fat or canola oil
1 sm Onion, chopped fine
1 cl Garlic, chopped fine
3 c Cooked kidney or black beans
3 dr Hot pepper sauce
Salt and pepper to taste

Any kind of beans may be refried. Extra servings may be frozen and
reheated.

Stir cook onion and garlic in fat over medium heat in a nonstick pan
until onion is translucent.

Add beans gradually and mash with the back of a wooden spoon. Cook
and stir until thickened. Add hot pepper sauce. Shape in a roll and
serve on a plate.

1/6 recipe = 130 calories, 1 starchy choice, 1 protein choice 1.8
grams total fat, 0 saturated fat, 0 cholesterol, 7 grams protein, 21
grams carbohydrate, 133 mg sodium, 339 mg potassium. High fibre.

MEXICAN BEANS variation: Stir 1/2 cup shredded Cheddar or Monterey
Jack cheese and 1 tsp chili powder into the hot bean mixture until
cheese melts.

1/6 recipe = 169 calories, 1 starchy, 1 protein, 1/2 fats & oils 5
grams total fat, 2 grams saturated fat, 9 mg choleserol, 10 grams
protein, 21 grams carbohydrate, 194 mg sodium, 319 mg potassium.
High fibre.

Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but
not tested by Elizabeth Rodier Feb 94
... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:27:45, 21 Jul 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

perhaps in Massachusetts. In my opinion, the mayo
version should be Nobody's lobster roll. Celery
takes the offense up into felony territory.

We prefer the CT style, hands down (or should I say "chow down", as
that's what happens)?

Based upon what was said, I would also prefer the CT style -- but
think that what I got was neither. It was cold lobster meat on a bun.
No
seasoning, and no sauce.

You should get your money back! That was false advertising; it may have
been lobster on a roll but not a proper lobster roll.

This sounds like an easy recipe to make with whatever sort of beans
you might have a preference for. I'd like black beans or the small
red
beans that we use in chili.

The typical Hormel or El Paso can of refried beans is most likely the larger red kidney bean variety.

Don't remember what brand we used to buy when the girls were home; we
generally pass them over now.

Title: Refried Beans
Categories: Diabetic, Side dish, Beans
Yield: 6 servings

Based on the nutrition labelling, I'd probably skip even home made
beans, maybe take a very small serving if I had to be polite.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... ... Don't panic... Don't panic... all right, NOW PANIC!!!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 07-22-18 20:48, Ruth Haffly <=-
spoke to Dale Shipp about Lobster roll <=-

Based upon what was said, I would also prefer the CT style -- but
think that what I got was neither. It was cold lobster meat on a bun.
No
seasoning, and no sauce.

You should get your money back! That was false advertising; it may
have been lobster on a roll but not a proper lobster roll.

Agreed that it was not what I had hoped for. But, it might have been
similar to what I might get if in Nashville and ordered a crab cake -- expecting to get a Maryland Crab Cake. In any case, we have decided not
to bother with going there again -- prefering Jason's Deli for similar
type of fare.



MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Crockpot Beef Roll-Ups
Categories: Appetizer, Crockpot
Yield: 4 servings

2 lb Beef round
1 1/2 lb Bacon
2 ts Oil
1 pk Onion soup mix
2 c Water
2 ts Cornstarch
1/2 c Water

Cut round 1/2" thick. Trim separable fat and remove bone. Pound with
meat mallet or saucer; slice into strips 1" wide and 4" long. Place
bacon slices on steak strips and roll up, securing with small wooden
picks. Brown roll-ups slowly in hot oil in large frying-pan.

Remove roll-ups to crockpot. Add soup-mix and 2 cups of water to
frying-pan and simmer 3 minutes, scraping particles from pan. Pour
liquid over roll-ups. Cook until done.

Remove roll-ups to warm serving dish. Combine cornstarch and 1/2 cup
water, mixing until smooth. Add to liquid from crockpot and simmer,
stirring constantly, 3-4 minutes or until thickened. Pour gravy over
roll-ups; garnish with parsley and cherry tomatoes.

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook echo
From: Sylvia Steiger Date: 09-27-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:37:24, 24 Jul 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

Based upon what was said, I would also prefer the CT style -- but
think that what I got was neither. It was cold lobster meat on a bun.
No
seasoning, and no sauce.

You should get your money back! That was false advertising; it may
have been lobster on a roll but not a proper lobster roll.

Agreed that it was not what I had hoped for. But, it might have been similar to what I might get if in Nashville and ordered a crab cake -- expecting to get a Maryland Crab Cake. In any case, we have decided

Never trust a non New England based chain to do any sort of lobster well
nor any place outside of MD to do a MD crab cake--with one exception to
the latter. There's a place in WF run by a couple of brothers from MD
that do a good crab cake. We've not been over there in a few years, cost
of crab going up and that they only serve fried foods (and cole slaw). Hopefully they're still doing the authentic crab cakes.

not to bother with going there again -- prefering Jason's Deli for
similar
type of fare.

We'll have to try them, Jersy Mike's and Jimmy John's some time. We do
like Quizno's but usually if we get a sub, it's while on the road and it
seems Subway has the truck stop monopoly. We'll split a foot long, same
meat and cheese but differing extras.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)