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kyburgBah.
They ran out of cookbooks on Sunday less than twenty minutes after the presentation, which largely was staged and executed at the time the event opened at noon.
I am. Le tres bummed. Oh, well.
I have a couple of ass cellphone shots that I can't move off the phone, and probably won't keep - but I can recall the dish made, and it has some features that intrigue me.
Live lobster, notwithstanding.
Take some fresh garlic and shallots, mince and saute in some olive oil.
Add a can of crushed tomatoes, some V-8 juice and thai basil. Take a block of firm tofu, slice into chunks and add.
Take a daikon radish - peel, and if you're l33t with the knives, make a paper-thin strip by slicing around the circumference and slice into fettuccine-like strips (for the rest of us, make strips with a vegetable peeler). Put in heavily salted water. (This draws out the moisture, making the "noodles" soft).
Kill and steam the lobster, shell and cut meat into chunks and add to tomato mixture reducing by simmer on the stove. Drain the noodles and add to mixture until warmed through - serve. (Garnish with a bit more basil, and grate some romano cheese on top - just a bit.)
It smelled wonderful. It also looked like enough to feed four.
Tea ceremony presentations aren't until next weekend. Bah twice.
We got the book, and got it signed. Really wanted to talk to the fellow a bit more, but I can also take a hint to move on and let other people chat a bit as well. Bummer, v. 3.0.
And we're back to Monday morning again, now in progress.
They ran out of cookbooks on Sunday less than twenty minutes after the presentation, which largely was staged and executed at the time the event opened at noon.
I am. Le tres bummed. Oh, well.
I have a couple of ass cellphone shots that I can't move off the phone, and probably won't keep - but I can recall the dish made, and it has some features that intrigue me.
Live lobster, notwithstanding.
Take some fresh garlic and shallots, mince and saute in some olive oil.
Add a can of crushed tomatoes, some V-8 juice and thai basil. Take a block of firm tofu, slice into chunks and add.
Take a daikon radish - peel, and if you're l33t with the knives, make a paper-thin strip by slicing around the circumference and slice into fettuccine-like strips (for the rest of us, make strips with a vegetable peeler). Put in heavily salted water. (This draws out the moisture, making the "noodles" soft).
Kill and steam the lobster, shell and cut meat into chunks and add to tomato mixture reducing by simmer on the stove. Drain the noodles and add to mixture until warmed through - serve. (Garnish with a bit more basil, and grate some romano cheese on top - just a bit.)
It smelled wonderful. It also looked like enough to feed four.
Tea ceremony presentations aren't until next weekend. Bah twice.
We got the book, and got it signed. Really wanted to talk to the fellow a bit more, but I can also take a hint to move on and let other people chat a bit as well. Bummer, v. 3.0.
And we're back to Monday morning again, now in progress.
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no subject
Date: 2006-08-14 06:56 pm (UTC)Oh, BTW, what does "l33t" mean?
Thanks for sharing this recipe. I can't wait to try it! :)
no subject
Date: 2006-08-14 08:50 pm (UTC)Oh, I think I'll give it a go with something in-place-of, myself. Like - some grilled fish or some such. What are you thinking of?
no subject
Date: 2006-08-14 10:58 pm (UTC)As far as the substitution, I'll probably just use vegan "mock" lobster. But, I'll have to order it because they don't have it at my local Wild Oats/Whole Food Market. I would guess you can probably get stuff like that easier in L.A. :)