Lobster Ravioli

Topped with a house made lobster smoked Gouda cheese sauce
Tapas $10.00 / Entrée $19.00

Uh, what? I can't figure out this is lobster ravioli or a cheese sauce
with lobster in it. Or both.

Lobster and smoked gouda doesn't sound very gooda.

Jill

On Sat, 10 Aug 2013 19:59:25 -0400, jmcquown >
wrote:

> Lobster Ravioli
>
> Topped with a house made lobster smoked Gouda cheese sauce
> Tapas $10.00 / Entrée $19.00
>
> Uh, what? I can't figure out this is lobster ravioli or a cheese sauce
> with lobster in it. Or both.
>
> Lobster and smoked gouda doesn't sound very gooda.
>
Agreed... smoked gouda will overwhelm the lobster flavor.


--
Food is an important part of a balanced diet.

jmcquown wrote:
> Lobster Ravioli
>
> Topped with a house made lobster smoked Gouda cheese sauce
> Tapas $10.00 / Entrée $19.00
>
> Uh, what? I can't figure out this is lobster ravioli or a cheese sauce
> with lobster in it. Or both.
>
> Lobster and smoked gouda doesn't sound very gooda.
>
> Jill

Smoked gouda and lobster sounds like an odd pairing. I'd want
something less aggressive with the lobster.

--
Jean B.

On 8/10/2013 9:31 PM, Jean B. wrote:
> jmcquown wrote:
>> Lobster Ravioli
>>
>> Topped with a house made lobster smoked Gouda cheese sauce
>> Tapas $10.00 / Entrée $19.00
>>
>> Uh, what? I can't figure out this is lobster ravioli or a cheese
>> sauce with lobster in it. Or both.
>>
>> Lobster and smoked gouda doesn't sound very gooda.
>>
>> Jill
>
> Smoked gouda and lobster sounds like an odd pairing. I'd want something
> less aggressive with the lobster.
>
That was my thought. I like smoked gouda. I don't think I'd pair it
with any sort of seafood. Especially not something so delicate or sweet
as lobster. Of course we don't know where the lobster came from. South
Carolina is not lobster country.

Jill

On 8/10/2013 7:59 PM, jmcquown wrote:
> Lobster Ravioli
>
> Topped with a house made lobster smoked Gouda cheese sauce
> Tapas $10.00 / Entrée $19.00
>
> Uh, what? I can't figure out this is lobster ravioli or a cheese sauce
> with lobster in it. Or both.

Sounds like both to me.

>
> Lobster and smoked gouda doesn't sound very gooda.
>

I like smoked Gouda but it would ruin the subtle flavor of the lobster.
Then you also have the faction that says you never mix cheese and seafood.

On Sat, 10 Aug 2013 22:17:34 -0400, Ed Pawlowski > wrote:

> Then you also have the faction that says you never mix cheese and seafood.

Which is total BS.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sat, 10 Aug 2013 22:17:34 -0400, Ed Pawlowski > wrote:
>
>> Then you also have the faction that says you never mix cheese and
>> seafood.
>
> Which is total BS.

That always gets me on Chopped when they freak out when a person mixes fish
and cheese. I used to put cheese in or on my tuna salad and sometimes in my
tuna casserole. I also made a macaroni salad with cheese and tuna in it.
Everyone liked it.

On Sun, 11 Aug 2013 02:45:34 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sat, 10 Aug 2013 22:17:34 -0400, Ed Pawlowski > wrote:
> >
> >> Then you also have the faction that says you never mix cheese and
> >> seafood.
> >
> > Which is total BS.
>
> That always gets me on Chopped when they freak out when a person mixes fish
> and cheese.

Not always. It might depend on who the judges are or maybe which
cheese is used.

> I used to put cheese in or on my tuna salad

I use to make tuna salad, pile it on a lightly toasted english muffin
half, top it with cheese and run it under the broiler = lip smackin'
good!

--
Food is an important part of a balanced diet.

On 8/11/2013 1:58 AM, sf wrote:
> On Sat, 10 Aug 2013 22:17:34 -0400, Ed Pawlowski > wrote:
>
>> Then you also have the faction that says you never mix cheese and seafood.
>
> Which is total BS.
>
I agree, it's BS. But the type of cheese matters, also the type of
seafood. I can't imagine pairing smoked gouda with lobster. (Baked
cod, maybe...)

Jill

Julie Bove wrote:
>
> "sf" > wrote in message
> ...
> > On Sat, 10 Aug 2013 22:17:34 -0400, Ed Pawlowski > wrote:
> >
> >> Then you also have the faction that says you never mix cheese and
> >> seafood.
> >
> > Which is total BS.
>
> That always gets me on Chopped when they freak out when a person mixes fish
> and cheese. I used to put cheese in or on my tuna salad and sometimes in my
> tuna casserole. I also made a macaroni salad with cheese and tuna in it.
> Everyone liked it.

There is a local sub shop here that's been in business for almost 50
years and they are the best in town. One sub I like is "Tuna and
Cheese." I also always ask for is hot peppers and extra onions. They
make this up then put it into a hot over until it's hot and the bread
gets crusty on the outside. That and a pile of salty chips is
probably the best fast food takeout I can imagine.
http://www.zeros.com/customer-home.aspx

G.

On Sat, 10 Aug 2013 21:31:43 -0400, "Jean B." > wrote:

>jmcquown wrote:
>> Lobster Ravioli
>>
>> Topped with a house made lobster smoked Gouda cheese sauce
>> Tapas $10.00 / Entrée $19.00
>>
>> Uh, what? I can't figure out this is lobster ravioli or a cheese sauce
>> with lobster in it. Or both.
>>
>> Lobster and smoked gouda doesn't sound very gooda.
>>
>> Jill
>
>Smoked gouda and lobster sounds like an odd pairing. I'd want
>something less aggressive with the lobster.

Served on a Kaiser roll... would probably neutralize the TIAD.

On 8/11/2013 9:05 AM, sf wrote:

> I use to make tuna salad, pile it on a lightly toasted english muffin
> half, top it with cheese and run it under the broiler = lip smackin'
> good!
>
Nothing wrong with a tuna melt.

--
CAPSLOCK–Preventing Login Since 1980.

On 8/11/2013 10:18 AM, jmcquown wrote:

> On 8/11/2013 1:58 AM, sf wrote:
>> On Sat, 10 Aug 2013 22:17:34 -0400, Ed Pawlowski >
>> wrote:
>>
>>> Then you also have the faction that says you never mix cheese and
>>> seafood.
>>
>> Which is total BS.
>>
> I agree, it's BS. But the type of cheese matters, also the type of
> seafood. I can't imagine pairing smoked gouda with lobster. (Baked
> cod, maybe...)
>
> Jill

Salmon and cream cheese with a little crab in it made wonderful rangoons.

--
CAPSLOCK–Preventing Login Since 1980.

"jmcquown" wrote in message ...

Lobster Ravioli

Topped with a house made lobster smoked Gouda cheese sauce
Tapas $10.00 / Entrée $19.00

Uh, what? I can't figure out this is lobster ravioli or a cheese sauce
with lobster in it. Or both.

Lobster and smoked gouda doesn't sound very gooda.

Jill

~~~~~~
I like lobster. Ditto ravioli and gouda. But the combination sounds
horrible. I would not touch it "with a 10-foot pole" (as the old saying
goes), and definitely not for any price.

MaryL

Sqwertz wrote:
> It's gouda cheese smoked with smouldering lobster.
>
> -sw

You're a needle-dicked mayo sqwerter.

Sqwertz wrote:
> I have everything to
> make one... maybe for breakfast!
>
> -sw

Mayo and a needle-dick.

On 8/11/2013 10:53 PM, Sqwertz wrote:
> On Sun, 11 Aug 2013 10:18:46 -0400, jmcquown wrote:
>
>> I agree, it's BS. But the type of cheese matters, also the type of
>> seafood. I can't imagine pairing smoked gouda with lobster. (Baked
>> cod, maybe...)
>
> I can see using smoked gouda in a tuna melt. I have everything to
> make one... maybe for breakfast!
>
> -sw
>

You're an attention-whore, aren't you Steven?

On 8/11/2013 10:40 PM, Sqwertz wrote:
> On Sat, 10 Aug 2013 19:59:25 -0400, jmcquown wrote:
>
>> Lobster Ravioli
>>
>> Topped with a house made lobster smoked Gouda cheese sauce
>> Tapas $10.00 / Entrée $19.00
>>
>> Uh, what? I can't figure out this is lobster ravioli or a cheese sauce
>> with lobster in it. Or both.
>
> It's gouda cheese smoked with smouldering lobster.
>
> -sw
>
You have very little social life, yes?

jmcquown wrote:
> On 8/10/2013 9:31 PM, Jean B. wrote:
>> jmcquown wrote:
>>> Lobster Ravioli
>>>
>>> Topped with a house made lobster smoked Gouda cheese sauce
>>> Tapas $10.00 / Entrée $19.00
>>>
>>> Uh, what? I can't figure out this is lobster ravioli or a cheese
>>> sauce with lobster in it. Or both.
>>>
>>> Lobster and smoked gouda doesn't sound very gooda.
>>>
>>> Jill
>>
>> Smoked gouda and lobster sounds like an odd pairing. I'd want something
>> less aggressive with the lobster.
>>
> That was my thought. I like smoked gouda. I don't think I'd pair it
> with any sort of seafood. Especially not something so delicate or sweet
> as lobster. Of course we don't know where the lobster came from. South
> Carolina is not lobster country.
>
> Jill

Speaking of lobster, I hear that once again lobster is plentiful
this year. I still have to go up the Maine coast with a friend to
consume some Maine lobster in some appropriate shack... and look
for cookbooks and recipe booklets at some of the antiques shops up
there.

--
Jean B.

Gary wrote:
> Julie Bove wrote:
>> "sf" > wrote in message
>> ...
>>> On Sat, 10 Aug 2013 22:17:34 -0400, Ed Pawlowski > wrote:
>>>
>>>> Then you also have the faction that says you never mix cheese and
>>>> seafood.
>>> Which is total BS.
>> That always gets me on Chopped when they freak out when a person mixes fish
>> and cheese. I used to put cheese in or on my tuna salad and sometimes in my
>> tuna casserole. I also made a macaroni salad with cheese and tuna in it.
>> Everyone liked it.
>
> There is a local sub shop here that's been in business for almost 50
> years and they are the best in town. One sub I like is "Tuna and
> Cheese." I also always ask for is hot peppers and extra onions. They
> make this up then put it into a hot over until it's hot and the bread
> gets crusty on the outside. That and a pile of salty chips is
> probably the best fast food takeout I can imagine.
> http://www.zeros.com/customer-home.aspx
>
> G.

And there are always tuna melts!

--
Jean B.

Brooklyn1 wrote:
> On Sat, 10 Aug 2013 21:31:43 -0400, "Jean B." > wrote:
>
>> jmcquown wrote:
>>> Lobster Ravioli
>>>
>>> Topped with a house made lobster smoked Gouda cheese sauce
>>> Tapas $10.00 / Entrée $19.00
>>>
>>> Uh, what? I can't figure out this is lobster ravioli or a cheese sauce
>>> with lobster in it. Or both.
>>>
>>> Lobster and smoked gouda doesn't sound very gooda.
>>>
>>> Jill
>> Smoked gouda and lobster sounds like an odd pairing. I'd want
>> something less aggressive with the lobster.
>
> Served on a Kaiser roll... would probably neutralize the TIAD.

Not for me. I am kind-of a purist when it comes to some things.
I suppose if I ate lots of lobster, which I don't want to do, I
might think differently about this.

--
Jean B.

"Jean B." wrote:
>
> Speaking of lobster, I hear that once again lobster is plentiful
> this year.

You would never know it from my store. $12.99 per pound for years now
and no allowance for good or bad years.

When I lived in RI in 1971, I could buy them for $1.oo per pound.
Running the cost of living increase since then, they should cost about
$6-something now. But that's right off the boats in the north and
doesn't account for shipping down to Virginia.

G.

On 8/15/2013 11:09 AM, Gary wrote:
> "Jean B." wrote:
>>
>> Speaking of lobster, I hear that once again lobster is plentiful
>> this year.
>
> You would never know it from my store. $12.99 per pound for years now
> and no allowance for good or bad years.
>
> When I lived in RI in 1971, I could buy them for $1.oo per pound.
> Running the cost of living increase since then, they should cost about
> $6-something now. But that's right off the boats in the north and
> doesn't account for shipping down to Virginia.
>
> G.
>

Locally, (CT/MA) it is about $4.99 right now. Many restaurants are
offering lobster specials. Twin lobster was $14.99 at one place last week.

On Thu, 15 Aug 2013 10:01:36 -0400, "Jean B." > wrote:
>
> Speaking of lobster, I hear that once again lobster is plentiful
> this year. I still have to go up the Maine coast with a friend to
> consume some Maine lobster in some appropriate shack... and look
> for cookbooks and recipe booklets at some of the antiques shops up
> there.

While you're there, please have a bucket of steamers too. I wasn't
able to find any last Fall. Not sure why it's so illusive these days.

--
Food is an important part of a balanced diet.

Sqwertz wrote:
> On Sun, 11 Aug 2013 10:18:46 -0400, jmcquown wrote:
>
>> I agree, it's BS. But the type of cheese matters, also the type of
>> seafood. I can't imagine pairing smoked gouda with lobster. (Baked
>> cod, maybe...)
>
> I can see using smoked gouda in a tuna melt. I have everything to
> make one... maybe for breakfast!
>
> -sw

That sounds potentially interesting. Do tell, if you have not
already done so.

--
Jean B.