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07-27-2006, 10:38 PM
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MVP
Join Date: Aug 2000
Location: Lee's Summit
Casino cash: $4711637
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Need some help preparing a meal for 5 year anniversary tomorrow.
Before I forget... Happy B-Day Fire Me Boy (Same as my 1 year old which is the same as our Anniversary tomorrow (That's the only reason I remember that)).
K people... I need help preparing dinner... I think I over did it with the meat but I guess I'm a neanderthalish alpha male. Anyhow... I got 2 of those big lobster tails from Sams club (costs $45 for 2). I got about 2 lbs of king crab legs and I got 3 big rib-eye steaks, 4 twice baked potatoes, and a bottle of wine. We'll have some broccoli salad with it also. I originally had good intentions but I forgot I don't know how to cook or really have the patience. First off... Where / how in the hell do I start? How do I make the lobster tails so that they are really juicy & flavorful... My idea of flavorful would be really seasoned and I like to use lemon pepper as seasoning (Do you even put it on lobster tails). Is there a way to make them more tender (is tenderer a word)? I don't know the benefits of broiling or boiling when it comes to lobster tails. All of that to think about and that's just the lobster. Onto the crab legs. She's gonna want those spicy as hell... we love them using Old Bays spicy seasoning. I'm thinking I'll slap those in some water and with some Old Bay seasoning. ANY suggestions with expectations posted would be appreciated. NOW onto the steaks... I've recently starting eating beef again as I haven't really eaten any since college (approx 7 years ago). Like lobster, I honestly don't know where to freaking begin. She's going to want that the tenderist. Probably medium to medium well. I don't know whether to broil or bake the steaks either. Is there a way I can keep them really moist while cooking? Sorry for the long post but I wanna kinda pull this one off before my wife kicks me out of the kitchen and just take over in fear of me fuggin the expensive meal all up (If she's here). Thanks in advance. Last edited by wutamess; 07-27-2006 at 10:46 PM.. |
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07-27-2006, 11:24 PM
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#16 | |
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Will KC ever be better?
Join Date: Nov 2002
Location: Land of Red Dirt & Necks
Casino cash: $9905087
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Quote:
 Rookies.  If I have my choice, 14-16 oz Sirloin light on the marbling cooked to medium.
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07-27-2006, 11:26 PM
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#17 | |
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MVP
Join Date: Aug 2000
Location: Lee's Summit
Casino cash: $4711637
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Quote:
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Posts: 8,290
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07-27-2006, 11:28 PM
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#18 |
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The Maintenance Guy
Join Date: Sep 2005
Location: Renovated Bugeater Estate
Casino cash: $3992680
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Posts: 70,546
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07-27-2006, 11:30 PM
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#19 | |
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Here comes Peter Cottontail!
Join Date: Apr 2006
Location: None of your business
Casino cash: $-110037
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Quote:
I also like a thick NT strip with good marbeling. BTW we expect a report on the meal and the sex later.
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
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07-27-2006, 11:33 PM
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#20 |
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The Maintenance Guy
Join Date: Sep 2005
Location: Renovated Bugeater Estate
Casino cash: $3992680
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For the steak, scroll down to "broiling".
http://www.txbeef.org/cooking_methods.php3 Hope all goes well!  |
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Posts: 70,546
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07-27-2006, 11:39 PM
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#23 | |
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Will KC ever be better?
Join Date: Nov 2002
Location: Land of Red Dirt & Necks
Casino cash: $9905087
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Quote:
Only tough ones I've had were due to the cook. Typically they are rather tender and tasty cuts. Not quite as tender as the T Bones and top loin, but I find that they are usually leaner and don't have a big ol' bone taking up valuable room that could be taken up by meat. Here's a link to beef cuts for you... http://www.gatewaygourmet.com/beef_cuts.htm
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