Never bring anise pods to a lobster-roll fight

I read their post, I read the posts they were posting about, and even read some more posts which were referenced and included the berating of other attempts at crafting new lobster rolls.

I don't understand the hate. They claim to be purists, yet they add mayo and eat it on a goddamn hot dog bun. Why not eat the thing plain if you're really such "purists"?

What is a Foodie? Are you more foodish than the rest of us? You eat food really really well? So why aren't you an eatie?

You cook food well? Doesn't that make you a cook? Ok then a Chef?

It all sounds JUST a little pretentious to me.

Stupid foodies

ps. I'm in the Andrew Zimmern camp on this one. If it tastes good eat it.

http://cappyinboston.blogspot.com/

The lemongrass ginger stuff sounds good to me. However, it sounds more like Lobster Bahn Me.

I don't find anything wrong with that, but upscaling simple, good food can get silly silly.

An old school Lobstah Roll sounds good, too - in fact, the dressed up ones for big $$$ just make me want one of the far less expensive, usually far fresher originals. I usually grab one as lunch when biking along a shoreline, which raises the ambiance points. Not picky about the bread, so long as it is white, doused in butter, and grilled.

Although one would think that the purveyors of a product would happily approve of it being put to whatever use raises their bottom line.

That recipe was kinda overboard with ingredients , who has all that stuff anyway ? Kept it simple. Do they still try to pawn off the langostino as lobster any more ?

Because that's all Mexican's eat?

...in "Masshole".

I happen to agree with the ranter's preference for relative simplicity in a lobster roll. But he loses me immediately when he talks about "The Rules of Lobster Roll Making", to say nothing of his crude barnyard analogy later on. Screw that noise.

If a group of self-appointed experts were allowed to tell chefs how things Must Be Done Because That's the Way They've Always Been Done, cuisine would never evolve. Chefs have been taking refined food and making it simple, elevating street food to the realm of the gourmet, and doing mashups of traditional cuisines from around the world forever, and that's a very good thing. Judge food on whether you like the way it tastes, not on how well it conforms to some imaginary canon. Recipe fundamentalism is for knuckleheads.