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Fresh-tasting, creamy dips are always good paired with vegetables for dunking. Amuse Bouches makes an avocado dip by whirring avocado, plain yogurt, salt, and either lime juice and cilantro or lemon juice and basil in a food processor until smooth. lrostron suggests classic green goddess dressing.
atomic mixes a cup of sour cream with a small jar of roasted red peppers and a handful of sun-dried tomatoes, garlic, and basil to taste; quelle4 likes this easy sun-dried tomato cream cheese herb spread.
For something different, try CHOW’s Cobb Salad Dip with celery sticks or romaine leaves.
Board Link: Unique Dip for Veggies/Crudite
American lobstermen are caught on the claws of a dilemma. Booming supply should be a good thing, but combined with an annual end-of-summer drop in demand, it means that wholesale lobster prices have dropped below the $4-a-pound level considered the break-even point. Trying to redefine lobster as an everyday snack might help shore up demand, but it could have bad long-term implications, as DailyFinance writes:
“But even though that could shore up demand, the move might mean the fishermen could never raise the price to keep apace with their rising expenses, [Bill Adler, executive director of the Massachusetts Lobstermen’s Association] says. ‘You don’t want it to become everyday bologna,’ he says.”
The DailyFinance write-up also contains one of the most clear and comprehensive rundowns of the seasonal ebbs and flows of the lobster industry you’re likely to see anywhere.
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