Text 1511, 113 rader
Skriven 2006-05-18 08:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: HOME AGAINI 690
=======================
 ML> We don't get our iodine so much from fish as from the water
 ML> supply and perhaps just the bracing salt sea air.
 GJ> I wonder where your water supply comes from...  And I can picture you

The bulk of it comes from the Quabbin Reservoir about 80 miles
inland but close enough to the water to benefit from the iodine
richness of coastal soils. 

 GJ> standing out on your pent-house balcony breathing deeply of the sea
 GJ> spray coming from the mighty Atlantic breakers rolling into Boston
 GJ> Bay. 

That's Massachusetts Bay, but yes, the few dozen breaths I take
on my walk to the subway are probably quite sufficient to keep
me in iodine.

 GJ> Sunlight, agitation and fresh air do a great job in keeping the level
 GJ> of bacterial life in the sea in check.
 ML> Until you mentioned it I wasn't worried much about sea salt -
 GJ> I am so glad I have given you something to worry about.

Aren't you now.

 GJ> All that, and more...  (Watching a dead rat floating past...)

Ah, mere protein. See my post to Sean in this packet [gargl].

 GJ> Remember shellfish concentrate pollutants.

But not the sorts of pollutants I worry most about - finfish
concentrate these much more.

 GJ> Title: Clams and Mussels in Crazy Water

That did look familiar. Acqua pazza.

=
 
 GJ> (Looking for incriminating photos of MLoo taken in USA and Australia.)
 ML> I quail not at your incriminating photos.
 GJ> Just wait....

Carol may have some that I'd rather not have bruited about,
but if you have access to these, you must be very special indeed.

 GJ> Serve this red and white Valentine Special, bubbly hot, to 2--with
 GJ> crusty bread and champagne, preferably by candlelight. From: Carol
 GJ> Bryant Date: 02-06-03

Of course, by this time the cook is worn to a frazzle and smells
like a cannery, being covered with bits of lobster detritus.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Soft Shell Crabs in Black Bean & Chili Sauce
 Categories: Fish, Appetizers
      Yield: 4 servings

      1 c  Oil for deep frying
      4    Soft shell crabs
      2 tb Oil for stir frying

MMMMM------------------SEASONINGS (PUT IN BOWL-----------------------
      2 tb Salted black beans: rinsed
           -in hot water, drained, and
           -mashed into a paste
      4    Garlic cloves, minced
    1/2 ts Ginger root, minced fine
      2    Dried red chili peppers,
           -tear into small pieces,
           -do not discard seeds
      1    Scallion, cut into pea-sized
           -pieces, including the green
    1/2 c  Green or red bell pepper,
           -chopped

MMMMM-----------------SAUCE MIXTURE (MIX IN BOWL----------------------
  1 1/2 tb Chinese Shaohsing wine or
           -pale dry sherry
    1/2 ts Sugar
    1/4 ts MSG (opt.)
      2 tb Thin soy sauce
    1/4 c  Chicken broth, clear
      1 ts Cornstarch, mixed with 2T
           -cold water

  1. Heat 1 cup oil in Wok to deep-fry temp. Add crabs and deep fry
  until they turn orange. Drain crabs and discard oil. Clean and dry
  the Wok. 2. Heat the Wok over high heat. Swirl in 2 T oil. When oil
  is hot, add seasonings. Stir fry for about 30 seconds. Add bell
  pepper and stir fry for about 10 seconds. Stir in sauce mixture. Put
  cooked crabs back into Wok. Cover, turn heat to low, and cook until
  sauce comes to a boil. Stir in cornstarch and water. Stir and cook
  until sauce is thickened. Put on a serving plate. Serve hot.

  NOTE: For a less pungent hot dish, use 1 T salted black beans and 1
  dried chili pepper.

       When you buy soft shell crabs, be sure they are still alive.
  Usually they look quite dead, weak and limp. Touch their legs, eyes,
  or mouth. Even if they respond only slightly and slowly, they are
  still alive. Refrigerate them as soon as you get home.
       Cleaning them is quite simple. Clip off the eyes and mouth. Lift
  the top shell and remove the soft feather-like gills and discard
  them. Turn the crab bottom up. Tear off and discard the cartilage.
  (the shape of the female's is half-oval, the male's is a narrow
  triangle). Submitted By GEORGE FIEDORCZYK   On   05-06-94

MMMMM

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