Any Home Bakers Here?

[Alice28]

I LOVE garlic! When in dought, add more garlic! I always tell my husband "there's no such thing as too much garlic!". I also like spicy, but have to agree that people make things too hot and confuse the two. If it's so hot you can't taste it, then I don't see the point.

 

[sunflour]

Please don't tell me you garlic lovers would put it on Lobster.

I once ordered lobster at the Cloister and the chef used garlic on it…it was pretty bad. But I don't like shrimp scampi either.

 

[speckledhen]

I agree, garlic should be a subtle accent, not a main flavor, but then, that's just me. It is milder if you roast it until it's soft, becomes less pungent, almost buttery.

 

[wyoDreamer]

A lot of people use too high of heat when cooking with garlic. Too hot and it gets strong and slightly bitter. Low and slow for garlic.

I llike the Franks Red Hot over the Tobasco brand. It seems to have more flavor and a little less heat.

 

[N F C]

Please don't tell me you garlic lovers would put it on Lobster.

I once ordered lobster at the Cloister and the chef used garlic on it…it was pretty bad. But I don't like shrimp scampi either.

As much as I like garlic, I wouldn't put it on lobster. Lobster is a pretty mild dish and the garlic could easily overwhelm it. Now the bread that's served WITH the lobster, I'm OK with that, lol.

Not a big fan of the shrimp scampi either. Give me a nice fresh clam cake any day!

But it has to have big lumps of crab in it, don't serve me a patty of bready stuff and call it a crab cake. That's just not right.

 

[sunflour]

A lot of people use too high of heat when cooking with garlic. Too hot and it gets strong and slightly bitter. Low and slow for garlic.

I llike the Franks Red Hot over the Tobasco brand. It seems to have more flavor and a little less heat.

Never heard of Franks RH. My DH loves Tobasco, so guess we'll have to stick with that.

As much as I like garlic, I wouldn't put it on lobster. Lobster is a pretty mild dish and the garlic could easily overwhelm it. Now the bread that's served WITH the lobster, I'm OK with that, lol.

Not a big fan of the shrimp scampi either. Give me a nice fresh clam cake any day!

But it has to have big lumps of crab in it, don't serve me a patty of bready stuff and call it a crab cake. That's just not right.

Crab cakes…love them. I think the type I like are called Maryland Crab Cakes? Almost all crab, seasonings, a little crumbs and egg to keep them together. My DH used to have a great recipe, but hasn't made them in years. Gonna have to talk him into some soon - if he can remember which book the best recipe was in.. But we never could find a sauce we liked to go with them, so we just ate them plain.

 

[N F C]

Crab cakes…love them. I think the type I like are called Maryland Crab Cakes? Almost all crab, seasonings, a little crumbs and egg to keep them together. My DH used to have a great recipe, but hasn't made them in years. Gonna have to talk him into some soon - if he can remember which book the best recipe was in.. But we never could find a sauce we liked to go with them, so we just ate them plain.

Love me some crab cakes! You're 100% right, just enough crumb & egg to hold together the crab.

When we lived in Key West, we used to get them served with key lime mustard for dabbing on (which sounds gross but trust me, it's the best condiment ever invented). Now I'd be thrilled with one served with a wedge of lemon.

 

[sunflour]

Wonder if there is a lemon mustard sauce?

 

[N F C]

Here's one, and it doesn't look hard to do:
http://www.food.com/recipe/lemon-mustard-sauce-212930

Thinking of something to go with those crab cakes?

 

[sunflour]

Here's one, and it doesn't look hard to do:
http://www.food.com/recipe/lemon-mustard-sauce-212930

Thinking of something to go with those crab cakes?

Thanks, will have to try it. I really didn't know there was a lemon-mustard sauce. Sounds like a good one and got it saved in my recipe folder now..