I’ll be brutally honest. There isn’t a lot I knew about lobster before this episode. I knew it was delicious. I knew it was caught in traps, that it was highly sought after, and that it was butter’s best friend. Outside of that, not much else. All of that changed for me, and hopefully it will for you too if you knew as little as I did coming into episode 44 of this show.
In this episode, we’re joined by Greg Cain of finelobster.com, who was generous enough to take time out of his busy day to answer a few questions I had about lobster, the lobster business, and about his two web sites finelobster.com and crabplace.com. Not only do they sell and ship LIVE Maine lobsters direct to you (with FREE shipping on orders of $100 or more) but they also sell the best crab cakes available on the internet. Bold claim, I know, but they’ve received the best reviews online. The only way to know for sure is to try them for yourself.
Listen to episode 44 now.
In this episode:
• By far the best comfort food meal I’ve ever had, courtesy of my friends David & John
• Ale Smith’s Wee Heavy
• The lobster business is not only dangerous, it’s deadly. How you can help.
• Greg Cain from finelobster.com
• Is McDonald’s in the UK actually a healthy place to eat?
• The McCafe hipster commercials are driving me crazy
• Megan Fox loves Red Lobster, Olive Garden, and Krispy Kreme Donuts
UPDATE: This show is getting a lot of attention. It’s already climbed it’s way to the 6th most downloaded episode of My Life as a Foodie after only a week, and now we’re mentioned in our first ever press release.
Music in this episode from Flaw. Download the song in the iTunes store for 99 cents.
Special thanks again to Greg Cain from finelobster.com and crabplace.com. Also a special thanks to Alison at Audette Media for making the interview happen.
[Bravo Photo: Jaimie Trueblood/NBC Universal Inc]
Our experience at Ludo Bites last month was eye opening. Everything we tasted that night was something I’d tasted before, but not nearly in the same context that Chef Ludo Lefebvre presented it to me. Chef Ludo does more than give you a new tasting experience, he challenges you to change whatever preconceived notions you may have about the ingredients he’s presenting you with. The food was amazing, the ambience at The Bread Bar was as laid back as you can imagine, and for a $5 corking fee, we were able to enjoy our own wine and beer from our collection.
The situation is unique, because Ludo’s not cooking in his own kitchen. The Bread Bar is open for breakfast and lunch. After that, it closes and Ludo and his staff move in, and it’s open for dinner under the name “Ludo Bites.” His stint at The Bread Bar behind him, we don’t know where he’ll end up next. Visit his web site to keep up with his future plans or follow him on Twitter @chefludo
Listen to the french connection here.
To see some of the deliciousness that we enjoyed, watch this short slideshow:
But wait, there’s more! Also in this episode:
• Rogue’s XS Old Crustacean Barley Wine
• A very off-topic discussion of an off-topic ad for No Reservations
• Esquire’s “What Men Eat” has it all wrong
• Work is important, but so is your lunch break
• Top Chef Season 6 update
Music in this episode from Crystal Method’s “Drive” available from the iTunes store.
And if you own an iPod and you’re interested in making your workouts more fun, visit nikeplus.com. For $30, it’ll change the way you get in shape.
Special thanks to Kuranuk for his Sandra Lee mash-up that provided material for this episode’s intro. See the whole thing on YouTube.