month's still looked pretty good, though there were
ice crystals on the meat. The other had begun to
oxidize and discolor already. Both did end up
tasting perfectly okay, with a slight edge I think
to the oxidized one.

Something is definitely wrong then. Perhaps the next time you are here,
Gail can give you a demo and then you can teach Lili (or is that a non-starter?).

I've watched her, or rather listened, and the
sounds seem about right. Maybe she doesn't
vacuum it enough. If I watch you sometime and
pay attention to compare techniques, perhaps
that will give a clue.

For good beef or lobster, I allow myself a pound to
1 1/2, depending on mood, availability, and budget.

The Porterhouse steaks we buy from BJs run at 1 1/4 to 1 1/2, and will
always go for two meals. First night polishes off the tenderloin, a
little bit of the strip steak and all of the bone meat. Next night
might be a rerun of the strip steak if enough is left, or turn it into
beef and black bean stir fry.

Remember too that I don't usually eat any sides
except when Lilli leaves something half eaten
and I feel compelled to finish it.

As to lobster, we have gotten spoiled by lobster in New England. There
is a lot more meat to shell ratio in a 2 1/2 to 3 pound lobster than in
a 1 1/4 pound that is usually in the grocery store tanks. Wegmans does
stock larger lobsters and for Gail's birthday we had them steam a 2 1/2 pounder for us. Good stuff!

I suggested last time that we do the same thing
and get 4 or 5 bigger ones for 10 people, but it
was deemed more festive by the hostess that one
per person was more festive.

Title: ASIAN CREPINETTES
KEN HOM

Interesting the combination of a classic
Thai seasoning scheme with Szechwan peppers.
Not sure I'd do it myself, but interesting.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: East Indian Chicken
Categories: Indian, Chicken
Servings: 4

1/2 c Chopped Onion
1/2 c Chopped Green Pepper
1/4 ts Garlic Powder
1 ts Vegetable Oil
2 c Cooked Diced Chicken
1/2 ts Salt
1/2 ts Pepper
1 1/2 ts Curry Powder
28 oz Whole Tomatoes
1 tb Worcestershire Sauce
2 tb Chopped Parsley
1/4 c Raisins
2 c Cooked Rice

Cook onion, pepper, garlic powder in oil until onion tender, about 3 min.
Add remaining ingredients, except rice, cook over low heat for 30 min.
Serve over rice.

Source unknown

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