Text 1698, 85 rader
Skriven 2006-05-23 09:49:36 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: PROJECTS 706  60523
===========================
 -=> Quoting Michael Loo to Dave Sacerdote <=-

 ML> I always wondered what nonblue softshells were like. Certainly
 ML> Dungies and maybe even Kings molt.

With all this talk about soft-shelled crabs, I had never eaten any, so
the other evening when taken out to dine at the T-Chow, and I saw them
listed as a chef's special ($14), I had to try them.

Some were in unrecognisable chunks, and some, halved, with legs still
attached.  Fairly thickly coated in garlicky breadcrumbs, and with a
dusting of coarse black pepper, the crab flavour was there, but only
just.  The texture was good, with a nice tender-crunch.  Just some
pieces were oddly salty.  Overall, rather disappointing, mainly
because of the lack of crab flavour.  Perhaps I should have ordered
the stir-fried ducks' intestines...

 ML> My thought was, where does one draw the line? Your softshells
 ML> are probably the Asian blue crab (not Callinectes sapidus) and
 ML> okay, but why would they not find other species and use the
 ML> molts of those, too. And if they were big big, then they might
 ML> be kind of on the tough side.

Dunno where my lot came from, but my guess would have been frozen,
from SE Asia.  The larger ones were about 8 cm body diameter, but were
quite tender.
 
 ML>  I'm a vegetarian except
 ML> for those animals that are as a species mean (cattle, pigs,
 ML> sheep, chickens, lobsters, crabs, et al.) or malignantly stupid
 ML> (deer, pigeons, turkeys, scallops, et al.); in these cases I see
 ML> no reason not to come down as the hammer of divine retribution.

So smart, friendly dogs and cats are safe from your depredations;
the Ruths can relax.  Phew!
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Guinea-pig Stew
 Categories: Stew, Pets, Rodent
      Yield: 1 Stew
 
      2 lb Guinea-pig tenderloin;
           - 1-inch Cubes
           Flour -- for dredging
      2 tb Butter
      2 tb Oil
      2    Cloves garlic -- minced
           Salt and pepper
      2 c  Dry red wine
      2    Cubes guinea-pig bouillon;
           - dissolved in
      2 c  Boiling water)
      1    Baking potatoes; grated
      1    Onion; studded with
      2    Cloves
      2 ts Thyme
      1    Bay leaf
      8    Red potatoes; quartered
      8    Carrots; sliced
      4    Stalks celery; sliced
      8    Tiny white onions
      1 c  (or 2) tomato juice
      1    Handful fresh parsley;
           - finely chopped
 
  Dredge meat in flour. Melt butter and oil in large pot; add garlic.
  Cook the guinea-pig just to rare; remove from pot and refrigerate.
  Add wine and bouillon to pan and scrape up bits stuck to bottom. Add
  potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1
  hour. Add potatoes, carrots, celery and onions; simmer 1/2 hour. Add
  tomato juice, as necessary for nice gravy. Add guinea-pig cubes,
  reheat; toss in parsley and serve.
  
  http://www.fractalcow.com/cuisine/rodents2.html
 
MMMMM
 


... Vegetarianism is harmless but leads to wind and self-righteousness
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)