Bob...SpongeBob's 100th post! YAYY!!!

[Bob...SpongeBob]

hello, everyone! I am Bob...SpongeBob, and I have 100 posts! YAY!!! I feel so special...
So, anyway, I guess as is the tradition, you can ask some questions or whatever (but not any really deep, personal stuff, cause I don't want to be psychoanalized here, people :p ). And free cake and doughnuts and pop for everyone!

[Parallax]

Congrats! ;)

[Buck Tudrussel]

ive been here about 2 or 3 days and i have 80 posts. :D

CONGRATS!
*throws confetti*

[Watagashi]

Congratulations B.... SB! :D

[auto]

Originally posted by Bob...SpongeBob
hello, everyone! I am Bob...SpongeBob, and I have 100 posts! YAY!!! I feel so special...
So, anyway, I guess as is the tradition, you can ask some questions or whatever (but not any really deep, personal stuff, cause I don't want to be psychoanalized here, people :p ). And free cake and doughnuts and pop for everyone! Yay, congratulations Bob...Spongebob. I think the 100th post is a big milestone. Here see where I was (http://forums.toonzone.net/showthread.php?threadid=26796) during that time.

[Mr. Obsession]

I've got a question for you. What was it about Sponge Bob that got you into the show?

[Nickdisk]

congrats :)


Originally posted by Bob...SpongeBob
And free cake and doughnuts and pop for everyone! :eek: no Krabby Patties? :p

[Depth Charge]

Hey, congrats..... can I bring some food to the party?....

Glazed Lobster with Charred Asparagus and Lobster Mashed Yukon Gold Potatoes

Recipe courtesy Tavern on the Green, New York, NY

For the Lobster:
1 (2-pound) lobster, steamed or boiled 6 minutes and cooled in ice water
3 tablespoons butter, melted
1/4 cup clam juice
Glacage, recipe follows
Lobster Mashed Yukon Potatoes, recipe follows
Charred Asparagus, recipe follows
2 tablespoons chopped chives or tarragon, as a garnish
Preheat oven to 375 degrees F.

Split the cooled lobster lengthwise from head through tail. Clean out and remove the green tamale material, the stomach, behind the eyes and the waste line through the tail. Crack the knuckles and reserve the meat for mashed potatoes. Remove the claw from the shell and place it in the lobster body cavity. Drizzle melted butter and clam juice over the lobster. Place on a sheet pan and heat 4 to 5 minutes in the oven.

Pre-heat broiler on high. Remove the pan from the oven and spoon the glacage mixture over the lobster. Place the glazed lobster under the broiler. The sauce should turn color as you watch. Broil to an appetizing light, bubbly brown crust.

Carefully transfer the lobster to a warmed plate. Serve with Lobster Mashed Yukon Potatoes and Charred Asparagus and garnish with either chives or tarragon.

Glacage:
4 egg yolks
Kosher or sea salt
Dash cayenne
Dash dry mustard
12 tablespoons unsalted butter (1 1/2 sticks), melted and warm
Freshly ground black pepper
2 to 3 teaspoons lemon juice
1/2 teaspoon chopped fresh tarragon
1 cup heavy whipping cream
Lobster Veloute, recipe follows

Set a bowl over a pot with simmering water to create a water bath. Place the egg yolks, 1 tablespoon salt, cayenne, dry mustard in the bowl and whip lightly to warm through. Emulsify and distribute the mustard, cayenne and salt. When warm, place in a blender. Turn on medium to high speed and slowly drizzle in the melted butter to attain as thick and homogenized sauce that is possible. Taste, re-season with salt, pepper, if needed, and the lemon juice as necessary. Fold in the tarragon. Use a rubber scraper and transfer to a small bowl and reserve over a pilot light until used.

Whip the cream to medium-soft peaks and place in the refrigerator.

In a medium bowl, blend exactly 1/3 volume of each of the 3 parts. Mix gently to blend and obtain a smooth blended consistency. Reserve warm.

Lobster Veloute:
4 tablespoons olive oil, divided
3 large shallots, sliced thinly
2 tablespoons chopped garlic
2 bay leaves
1 pint lobster stock
1/8 cup dry white wine
1/2 cup clam juice
6 tablespoons (3/4 stick) butter, softened
6 tablespoons flour

In a small saucepan over medium heat, add 2 tablespoons of the olive oil and heat. Add the shallots, garlic and bay leaves and saute until translucent, about 4 minutes. Remove from the heat and set aside.

Place lobster stock, white wine, cooked shallot mixture, clam juice and remaining olive oil in a medium saucepan. Reduce over medium high heat by 1/2. In a small bowl, knead together the butter and flour to make a paste. Slowly whisk 1/2 of the butter flour paste into the reduced liquid. Simmer to attain a medium thick sauce. Add more butter flour paste to thicken or clam juice to thin. Simmer 10 minutes to cook the starch in the flour. Pass through a strainer and reserve warm.

Lobster Yukon Gold Mashed Potatoes:
8 ounces yukon gold potatoes, cooked tender and mashed
Reserved lobster knuckle meat
Kosher salt
Fresh ground black pepper
3 tablespoons cream, warmed
1 ounce (1/4 stick) chilled butter, chopped into chunks

Mix all ingredients, season, to taste. Reserve warm.

Charred Asparagus:
6 pieces jumbo asparagus
2 tablespoons virgin olive oil
1 teaspoon balsamic vinegar
Kosher salt
Fresh black pepper

Mix together the olive oil and vinegar and season with salt and pepper. Marinate the asparagus. Char in a hot wok or broil or grill until dark brown on the outside.

Yield: 2 servings

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

[Mr. Obsession]

Originally posted by Depth Charge
Hey, congrats..... can I bring some food to the party?....

Glazed Lobster with Charred Asparagus and Lobster Mashed Yukon Gold Potatoes:eek: :eek: :eek:


Just you wait, Depth Charge. I'm going to go get my Giant Lobsterwhale posse and we're going to stomp you flat for this!

*runs away*





:p

[Evil Dr. Reef]

Lobsterwhale Posse in the hizouse! Heh.

Anyway... Bob... Spongebob, I'm getting a strong James Bond vibe from your name. Another influence, or just a cool gimmick?

[Bob...SpongeBob]

here goes:
I've got a question for you. What was it about Sponge Bob that got you into the show?
Well, hmmm. Geez, I guess that it was the sheer oddness of it. I turn on the TV one day and hear this catchy theme song, and see Spongebob, Patrick, Mr Krabs, Plankton, Squidward, Gary, Sandy, ect. and I think "what the heck?" And so I watch it. And I liked it. :)

no Krabby Patties?
MY GOSH!! HOW DID I FORGET THE KRABBY PATTIES??? <runs to the Krusty Krab, cooks some, runs back> yes, they're on the buffet table.

Hey, congrats..... can I bring some food to the party?....

Glazed Lobster with Charred Asparagus and Lobster Mashed Yukon Gold Potatoes
Yea, bring all the food ya like. Mmmm...sounds good (I LOVE lobster)

Anyway... Bob... Spongebob, I'm getting a strong James Bond vibe from your name. Another influence, or just a cool gimmick?
Yea. :D I got the idea from a school friend who liked JB and he told me the summary of every movie (majorly obsessed fanboy :rolleyes: ) and I just thought about Spongebob and yea...my name is born! (I originally wanted to get a pic of spongebob, make a tux type thing and paste it over him, then get an Austin Powers background, put the tux-wearing Spongebob on the background and use that as my avatar. Sadly, things don't always work in the real world...)

anyway...yea. that's it I guess. Thank you for all the replies!

[ccffan01]

Party Time!

[The Penguin]

Well congrats B...SB!! :)

Wow 100 posts. Seems so long ago now. :( :o The time really goes by fast.

I'm glad you're having cake. I ate all the leftovers from my party already. ;)