Brentastic Posted February 7, 2010 Author Share Posted February 7, 2010 Your friend is going to be eating 24 oz of rubber. If he wants to back off on the butter, so be it, but boiling that thing for nearly a half hour is insanity. Unfortunately, I'm horrible about telling people how long things cook. I just cook them til they seem done. It pisses my wife off all the time when I can't give her a straight answer in that regard. I'll be sure to tell him. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 7, 2010 Share Posted February 7, 2010 Unfortunately, I'm horrible about telling people how long things cook. I just cook them til they seem done.[/b] It pisses my wife off all the time when I can't give her a straight answer in that regard.[/b] even in kitchen the question 'how long do i cook it?" starts the laughter. the answer always is " ..... until it's done." there is a look and feel to food. when it is barely beyond looking "fleshy" and doesn't feel tough. you are good to go. remember!!!! you don't want a rapid boil...just a simmer. even though you have big tails, they are delicate. now...off to prepare my own party...... wings, po'boys, hurricanes!!!!!! Quote Link to comment Share on other sites More sharing options...
Brentastic Posted February 7, 2010 Author Share Posted February 7, 2010 even in kitchen the question 'how long do i cook it?" starts the laughter. the answer always is " ..... until it's done." there is a look and feel to food. when it is barely beyond looking "fleshy" and doesn't feel tough. you are good to go. remember!!!! you don't want a rapid boil...just a simmer. even though you have big tails, they are delicate. now...off to prepare my own party...... wings, po'boys, hurricanes!!!!!! Have fun - thanks again for all the tips! Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted February 7, 2010 Share Posted February 7, 2010 now...off to prepare my own party...... wings, po'boys, hurricanes!!!!!! Oddly enough, that's my menu for today as well. Quote Link to comment Share on other sites More sharing options...
detlef Posted February 7, 2010 Share Posted February 7, 2010 We're making pizzas. I stumbled upon a super easy and consistently great pizza dough. We just assemble a ton of toppings and people just take turns rolling out pies and topping them as they like. Quote Link to comment Share on other sites More sharing options...
Menstrualgravy Posted February 7, 2010 Share Posted February 7, 2010 If you want rubber tails boil them if you want delicate flaky meat steam them. Its up to you. Quote Link to comment Share on other sites More sharing options...
Brentastic Posted February 11, 2010 Author Share Posted February 11, 2010 Just wanted to give an update on the tails. I poached mine in 10 sticks of butter and a full bottle of sav blanc, I also added about a cup of water as I needed more liquid. The results were fantastic aside from a slight undercook. It was fine though, these tails were so big it was hard to judge the middle. In hindsight, I will probably cut the tail open next time to finish cooking the middle. But honestly, the process was easy and it was about a 12 minute cook (for 24oz). Bier and Detlef for the tips! Quote Link to comment Share on other sites More sharing options...
buddahj Posted February 11, 2010 Share Posted February 11, 2010 We're making pizzas. I stumbled upon a super easy and consistently great pizza dough. Can I get the recipe? Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.