That was cool, I had an Oslo for 7 yrs and immediately recognized the front of your stove being an Oslo or Castine. And whats even worser is I never got around to putting a cast iron pan on some hot coals to do some cooking. How did the cookies turn out?
O yea.... Well You got me on that one for sure! Man I gotta step it up tomorrow night.... I had spaghetti tonight not so fancy.
Ummm, its called pittsburgh style! Seared on the outside, red and delicious on the inside. Fat was crispy and delicious! Crab cakes pan fried and melted in my mouth. Skipped veggies I spent many years as a chef/catering pittsburg style: http://en.m.wikipedia.org/wiki/Pittsburgh_rare
Well thank you. You've got the best. We like buying Philips lump crab meat for the cakes. Another favorite is something called rotollo di'mare. It's a fresh lasagna sheet, filled with diced up shrimp, lobster, crab, bell pepper, ricotta, parmesan, and fontina cheese, rolled up, and baked, topped with a rose` sauce. (Red sauce mixed with cream.)
If you leave now, monte cristos for breakfast! (Yea right, during the workweek, its coffee for breakfast!)
Spent 4 years assigned on the Virginia/Maryland eastern shore and there is absolutley "NOTHING" like fresh blueclaw crab!!!! Even here in Southern NJ, we catch them also, but the Chesapeake bay and back sounds just Rock for crabs!
