Text 14923, 77 rader
Skriven 2007-05-02 09:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: crab houses 449
=======================
Yesterday morning, Phyllis at the US Airways Club nixed the Crab
Shanty based on the crabs not being either native or fresh.
Susan said that the drinks are good and strong at Timbuktu,
but she also said that she cannot remember what she ate there! 

 -=> Carol Bryant said to Michael Loo <=-

 CB> We'd have the choice of eating inside or out, there are plenty of
 CB> non-seafood options, including steak, BBQ and salad bar.  Crab feast
 CB> prices usually are consistent from place to place.  What sets the price
 CB> is availability.  All things being equal, I like eating seafood on the
 CB> water....

I still think that there is a smallish premium for being on
the water.

 -=> Dale Shipp said to Carol Bryant <=-

 DS> From Michael's message, I gather that you are talking about Mike's
 DS> in Riva and that you guys did not eat there this time.   What can you
 DS> say about the food?   How was the parking and accessibility?
 DS> Are you recommending this as a possible place for folks to go?

I would say again that if it is just us and just food, not
particularly; but if we want to cater to touristic impulses
of our more faraway people, I'd say definitely. It's a lovely
location, and there's lots of parking, and the accessibility
is easy (just past the South River bridge on Riva Rd), and
there aren't steps that have to be negotiated (if Georgia or
anyone else is in a chair).

Food, what I saw and smelled looked pretty good. The natives
I've talked to have liked it. Salad bar was small and looked
unspectacular.

MMMMM-----Meal-Master - formatted by MMCONV  1.80

     Title: She-Crab Soup
Categories: shellfish, soups, southern
  Servings: 20

      1 ts fennel seed
      1    bay leaf
      1 ts peppercorns
      1    onion -- , chopped
      2    stalks celery -- , chopped
           Bacon drippings
      6 oz Harvey's Bristol Cream
      1 lb backfin crab meat
      1 lb crab claw meat
      8 oz blue crab roe
      8 c  milk
      6 c  heavy cream
           Mace, salt and white pepper
           to taste
      1 c  flour
    1/3 c  melted butter

Tie fennel seed, bay leaf and peppercorns in cheesecloth bag. Saute onion
and celery in bacon drippings in saucepan. Add Harvey's Bristol Cream and
crab meat, stirring to deglaze. Stir in roe, milk, cream, mace, salt, white
pepper and herbs in cheesecloth bag. Bring to a simmer. Blend flour into
butter in skillet. Cook until browned as desired. Stir into soup. Cook
until thickened, stirring constantly. Adjust seasonings; remove herb bag.
Ladle into serving bowls.

(Recipe is from the chefs at the Carolina Cafe at the Westin Resort on
Hilton Head - Michael J. Sigler and Craig Priebe)
Recipe By : "Hilton Head Entertains" Cookbook
Carolyn c4@groupz.net
[ bakery-shoppe ] Delurking Day - South Carolina Recipes

Posted by Jim Weller 11-9-97

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