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Yes, I am quite familiar with that. You pour an aspic whether made with boiled pork bones and "pig trotters" or gelatin with broth. Classic British cooking which I studied and cooked. I will introduce those videos in the coming months as a series on British (UK in general). I hope you come back to see them! Thanks for the comment and have a great day / evening.

Agreed. I grew up in New England so fresh fish was always in abundance. My was an well seasoned fisherman too. Have a great day!

I thawed them out in the refrigerator before boiling them. That took about one day.

@ Sorry but I was referring to the pastry shells you baked. They looked frozen when you broke them apart and put in oven.

@@traveltimes4109 Yes, the pastry shells are frozen when you put them in the oven.

I was pleasantly surprised myself. Another viewer informed me (in the comments) that these are spiny lobsters most likely from the Caribbean. The local fish markets sell NE lobster tails for twice that. Cooked & cleaned lobster? Try $55 / pound - big difference for the frozen raw tails. Thanks for the comment and have a great day!

Thank you so much for the info! I thought there was something odd about these tails (yes they were frozen), but the price was half of what I found at the fish market for New England lobster. The tails cost $12.50 each which was way below the cost of local lobster. I live in southern New England so I'm used to them turning bright red when cooked. Again, thank you for good information and have a great day. If you are planning a Super Bowl party please check out some of my appetizer and picnic recipes. The next video will be on how to make "Boneless Buffalo Wings" - Blessings

@CreativeCookingVideos You keep making 'em and I'll keep watching 'em, my friend. Great tip on the prep, by the by... spiny lobsters have some serrations on their tails- hence the name- that can slash you to ribbons if you're not careful. Making that cut along the back of the shell before cooking means you can AVOID the spikey bits when getting the critter out of his shell.

It feels good to be back - getting into the swing slowly. Beans are underrated. There are so many uses for them. Every bean has its place, right?

Thank you. I appreciate the compliment. I make this for Christmas and again in mid winter. Happy New Year!

Sorry about that but I also thank you for pointing that out. I have recently provided the recipes in both English / Imperial and Metric versions in the description. It had not occurred to me that not all countries sell butter in sticks (each stick is 8 tablespoons). I'll do better next time. Happy New Year!

@@CreativeCookingVideos WTF is a "tablespoon'? Thanks for your understanding, however.

Some bars that serve food have this on the menu. Homemade is always available. Thanks for commenting!

That sounds great! When I had this at restaurants that offered it I think the put simple syrup over it. Thanks for the suggestion!

Add it to baked beans!

I didn't pick up on that until editing the video. You have sharp eyes!

Sorry for the late response, I have been in and out of hospital but recovering. New videos coming out soon. YES! you can spice these any way you want. A lot of the things I do on this channel are meant to inspire, not always a cut in stone recipe. Feel free to experiment!

I apologize, that was an error on my part. I have updated the recipe description. Let me know if you have any other questions.

Sorry for the late response, I have been in and out of hospital but recovering. New videos coming out soon. Thank you for the positive feedback. Happy New Year!

Thank you for commenting. I have had several people tell me that this all the time now because it's easy and a great side dish. Happy New Year!

Awesome! I'm glad it worked out for you. Have a merry Christmas and be safe.

Thank you! The parmigiana really does make the difference. Merry Christmas!

Thank you. This is a tableside dessert at fine restaurants, but as you can see it's not difficult. Sorry for the late response, I have been in and out of hospital but recovering. New videos coming out soon.

Hi Jeannie, I have been quite ill and in the hospital 3 times since October. Don't worry as I am recovering. I have two videos planned to upload on Saturday. Thank you for your concern.

@@CreativeCookingVideos Prayers going out my friend!

Thanks for the compliment. Sorry for the late response, I have been in and out of hospital but recovering. New videos coming out soon.

And it's healthy. Thanks for the comment. Sorry for the late response, I have been in and out of hospital but recovering. New videos coming out soon.

Sorry for the late response, I have been in and out of hospital but recovering. New videos coming out soon. Yes, this is the true version right off the box. Thanks for commenting!

Sorry for the late response, I have been in and out of hospital but recovering. New videos coming out soon. Yes, this is a recipe for convenience. It would be much better with homemade croissant dough but that's a bit of work. Maybe one day I will make a video on how to make it. Thanks for commenting.

Sorry for the late response, I have been in and out of hospital but recovering. New videos coming out soon. Thank you for commenting!

Sorry for the late response, I have been in and out of hospital but recovering. New videos coming out soon. That would be good too. I make a pasta sauce that uses breadcrumbs and raisins - sounds weird but good. Thanks for commenting!

Sorry for the late response, I have been in and out of hospital but recovering. New videos coming out soon. Good advice, thank you!

Sorry for the late response, I have been in and out of hospital but recovering. New videos coming out soon. Yes! Cooking if fun for me and therapeudic.

Sorry for the late response, I have been in and out of hospital but recovering. New videos coming out soon. This was just one of those off the cuff ideas that turned out great. Thank for commenting.

Sorry for the late response, I have been in and out of hospital but recovering. New videos coming out soon. The batter should stand for about 1/2 hour at which point the flour is hydrated. You can refrigerate and use for a few days.

Sorry for the late response, I have been in and out of hospital but recovering. New videos coming out soon. You could probably find a rum flavoring, but the alcohol does evaporate & burn off completely.

@ Best wishes

Sorry for the late response, I have been in and out of hospital but recovering. New videos coming out soon. Yes, the alcohol burns out / evaporates completely

@CreativeCookingVideos Great and thank. I look forward to making this now.

Even though this was supposed to me made with salmon, the tuna version came out great!

Sorry for the late response, I have been in and out of hospital but recovering. New videos coming out soon. Yes, the bean salad is quite good!

Agreed. That white stuff looks gross LOL!

I never heard of the lemon version but it sounds good. The recipe that I'm using is basically the original. I remember having this for dessert in fine restaurants growing up. Not very common these days so I make it at home. Always a hit with guests.

325°F / 40 minutes in greased custard cups. 1/4 c. Butter 1/2 c. Sugar 1 t. Grated Lemon Rind 2 Egg Yolks (save the clean whites...you will usee them!) 3 T. Lemon Juice 2 T. Flour Dash Salt 1/2 t. Vanilla 1/4 c. Grape Nuts 1 c. Milk 2 Egg Whites, beaten stiff Combine butter, sugar & rind. Beat well. Add in the all the rest BUT NOT THE WHITES. The mixture WILL look curdled. Once the curdled mixture is well combined CAREFULLY FOLD IN the stiffly beaten egg whites. You should still see bits & pieces of whites in the mixture, do NOT over mix this. Pour in greased custard cups & bake. Cool before serving.

@@CreativeCookingVideos thought you & your followers would like that vintage LEMON Grape Nuts recipe I typed in your comments. I don't find it here, a few days later. Sorry if it was an intrusion.

I hope they come out great!

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