Carving and Cracking
I can’t carve a cooked bird to save my life. Even sober. Though let’s be honest I can’t even recall the last time I got to the carving stage with my feet in my shoes and my bra on the inside of my sweater. I start pretty well, but eventually am reduced to tearing away at the flesh with my fingers and flinging it on the platter so as to get it to the table while it’s still warm and the guests are still upright. Anyways, the always helpful Jamie Oliver has a video on his site demonstrating how to carve up a chicken and it looks so easy I may even try it again myself. By the way, that’s one of Jamie’s minions (presumably a relative) who carves up the bird. When I first cued it up I thought I’d opened that pesky time machine by mistake again.
Now, I was considering starting a video series myself, but then I was thinking maybe I don’t have any particular skills to demonstrate. That was until I clicked on Jamie’s video of how to prepare a cooked lobster, and let me tell you that is just wrong. As I may have mentioned, I grew up in Maine where lobster shells are used as teething rings, and if there’s one thing I’m really good at, it’s extracting every last shred of edible foodstuffs from a lobster. And I don’t need no stinking knife to do it either, Blondie. So stay tuned.
If you’re wondering how to choose a lobster (or any seafood for that matter), take a stroll through my archives.