Text 15146, 76 rader
Skriven 2008-10-16 23:46:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: RE: Lobster Prices
==========================
 -=> On 10-16-08  10:03,  Hap Newsom <=-
 -=> spoke to Dave Sacerdote about RE: Lobster Prices <=-

 HN> To do it on a commercial scale yes, but if you had 
 HN> about a hundred feet of rope, a float, and a crab/lob
 HN> trap, all you needed beyond that is a way to get it
 HN> into suitable water...if you went to a dock you don't 
 HN> even need that! You could get by with a rowboat.
 HN> let it set for a day and come back row out and 
 HN> hope you got lucky. I'd be willing to bet that there

The lobsterman we talked with said that he dropped his traps in 250-300
feet of water.  And I think he used a power winch to pull them up.  Each
trap was perhaps 3x3x5, with a kitchen and two parlors.  By regulation,
they also had small holes in the parlors to let the very small lobsters
get out freely.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Buttered Oranges - GBC
 Categories: Dessert, Fruit, England
      Yield: 4 Servings
 
      5    Oranges; large, juicy
      4 tb Sugar
      6    Egg yolks
      2 tb Sherry
      1 ts Rosewater; optional
      4 oz Butter; 1/2 cup
      1 c  Heavy cream
           Crystallized violets;for
           -decoration, optional
 
  "A recipe for Buttered Oranges can be found in Ann Blendcowe's
  cookery book published in 1694; they are also sometimes referred to
  as Nell Gwynn's Buttered Oranges, as she was believed to have served
  them to Charles II. Buttered Oranges are delicious, and they look
  spectacular."
  
  To prepare the Orange Shells: Hold the orange so the stalk (or navel)
  is at the base and using a small knife cut off the top about two
  inches down. Scoop out all the flesh, being carefully not to break
  the skin. This can be done quite easily with a teaspoon. Using a pair
  of scissors, cut off the stalk that remains in the bottom, wash the
  orange and set it aside (the top can be discarded). Repeat this
  procedure with three more of the oranges. Grate the peel off the
  remaining orange and then squeeze the juice from this orange into the
  bowl. Place the flesh you have extracted from the other oranges in
  the sieve and squeeze the juice in the same bowl. Mix the juice with
  the sugar and egg yolks in a double boiler over low heat. Beat with a
  wire whisk until the mixture begins to thicken. Remove the top of the
  double boiler and cool in a bowl of cold water while you continue to
  stir; then add the sherry and rosewater. Remove the bowl from the
  cold water. Cut the butter into 1-inch cubes and mash it into the
  mixture piece by piece. Add the orange peel. Whip 3/4 of the cream
  and fold it into the mixture. Pour the mixture into the four orange
  shells and refrigerate for at least 2 hours. Before serving, place
  three crystallized violets on the top of each orange; whip the
  remaining cream and force it through a pastry tube in a curly pattern
  around the top edges. SERVES:4
  
  SOURCE:_Great British Cooking: A Well Kept Secret_ Snagged at SOAR by
  Jeff Pruett.
  From: Jeff Pruett                     Date: 12-17-97
  Cooking
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:49:48, 16 Oct 2007
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