Text 23337, 157 rader
Skriven 2007-11-23 09:13:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: OLD CLAMS
=================
On 11-22-07 GLEN JAMIESON Scribbled to DAVE DRUM about OLD CLAMS  71122

GJ> GJ>I have just heard about the oldest living animal to be
GJ> GJ>discovered. It is a clam, dredged from the Atlantic near Iceland.
GJ> GJ>By counting the rings on its shell it was found to be 405 years
GJ> GJ>old.  I don't know what happened to it.

GJ> DD> When the shell is opened far enough to count the rings the clam
GJ> DD> won't  get any older.  Bv)=

GJ>Errr, how long since you have seen a real, live, unchowdered clam?
GJ>Perhaps on your side of the world the clams/cockles are inside out,
GJ>the but shell I am looking at now most definitely has its growth
GJ>the rings on outside.

As may be. I don't pay a lot of attention to clam shells - other than as 
material from which to make buttons. It has been six or seven years 
since I saw a fresh clam shell ... and I didn't pay a lot of attention 
to the growth rings. In the case of Ming, however ...

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World's Oldest Dead Clam

"Its death is an unfortunate aspect of this work, but we hope to derive 
lots of information from it"

Great moments in marine biology : British marine biologists have found 
what may be the oldest living animal - that is, until they killed it.

www.topix.com/science/marine-biology

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GJ> DD> They probably got some onions, potatoes, tomatoes, etc. and made
GJ> DD> chowder  with it.

GJ>Regardless of its age, it could well have finished up as a chowder,
GJ>to be fed to the village as entree, before they settled down to the
GJ>main course.

Possibly in Illinois ....

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Southern Illinois Chowder

The meaning of chowder in Southern Illinois is completely different from 
that of the New England meaning of chowder. In Edwards County, Illinois, 
the term "chowder" is of French-Indian origin and means not only the 
actual chowder which is eaten, but also the social gathering at which it 
is made and eaten.. It is very popular in the southern part of the 
United States and is believed to have been brought to this area by the 
earliest settlers, or "backwoodsmen'. Traditionally, "chowder time" 
starts when the tomatoes ripen and closes with the first heavy frost.

Chowder is usually cooked outside in large black kettles or cauldrons, 
ranging in size from 20 to 70 gallons. The various ingredients used in 
making chowder are added to the boiling water, according to their time 
for cooking, so that all of the ingredients are done at the same time. 
Chowder is usually done when the ingredients have cooked up into a 
fairly thick soup usually four or more hours. The kettles must be 
stirred almost continuously while cooking so that the chowder does not 
scorch. The stirring is accomplished with the use of a wooden blade from 
eighteen to twenty-four inches long and six to eight inches wide that 
has several holes bored in it. To the bade is attached a handle at right 
angles near the end of it. The stirring device is commonly referred as a 
"paddle".

In 1958, the County Commissioners of Edwards County, Illinois proclaimed 
Edwards County, Illinois as the "Chowder Capital of the World".

http://www.epodunk.com/cgi-bin/genInfo.php

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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Persimmon Flan
 Categories: Latino, Fruit
      Yield: 9 servings
 
      1 c  Sugar
      2    Or 3 very ripe Hachiya
           - persimmons
      1 c  Milk
      2 c  Whipping cream
      6    Eggs
    1/2 ts Salt
      1 ts Vanilla
 
  Sweet pureed Hachiya persimmon sinks into the caramelized sugar in the
  bottom of the baking dish and becomes part of the topping when the
  flan is turned out, upside down, onto a serving plate. The light and
  delicate egg custard is a wonderful contrast to the dense, dark
  sweetness of the persimmon caramel topping. From Chronicle
  contributor Georgeanne Brennan.
  
  Put 1/2 cup of the sugar in an 8-inch metal cake pan and heat. Turn
  the pan from side to side as the sugar melts and caramelizes. When
  the sugar has melted into a dark brown liquid, remove the pan from
  the stove. Let cool until it begins to thicken, about 5 minutes. Tip
  the pan so that the sides and bottom are coated with syrup. Set aside
  and make the puree.
  
  Peel and seed the persimmons. Place them in a pan and cook over medium
  heat for 5 minutes, stirring often. Remove pan from heat, put the
  fruit in a blender and puree it. Remove any fibrous pieces. You
  should have about 3/4 cup of thick puree. Set the puree aside and
  prepare the custard.
  
  Preheat the oven to 325 degrees. Start bringing a kettle of water to a
  boil. Heat the milk and cream together in a saucepan until bubbles
  form around the edge. While the milk/cream is heating, beat the eggs
  slightly and then add the remaining 1/2 cup sugar, the salt and
  vanilla. When the milk/cream is ready, stir it slowly into the egg
  mixture along with the pureed fruit.
  
  Put the caramelized cake pan in a shallow roasting pan. Fill the cake
  pan to the brim with the custard. Pour the boiling water into the
  roasting pan until it reaches halfway up the side of the cake pan.
  
  Bake for 35 to 45 minutes, or until a silver knife comes out clean
  when inserted into the middle of the flan. Remove the cake pan from
  the water and let cool for half an hour or so.
  
  Unmold the flan by running a knife or spatula between flan and pan to
  loosen the custard. Put a shallow serving plate on top of the flan,
  then holding the flan and the serving plate firmly together, turn it
  upside down. The flan pan will now be on top. If the flan doesn't
  unmold, give the pan a shake to encourage it.
  
  Serves 8 to 10
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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