Text 15199, 82 rader
Skriven 2008-10-18 00:04:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: RE: Lobster Prices
==========================
 -=> On 10-16-08  20:46,  Jim Weller <=-
 -=> spoke to Hap Newsom about RE: Lobster Prices <=-

 JW> get windy, then rain, then snow. I stayed out until dark without a
 JW> heavy coat or gloves, so I can visualize lobstering in bad weather
 JW> (but not for a lousy $130 per day!). I brought home a stringer of 15
 JW> large bass after releasing maybe 30 more smaller ones and one huge
 JW> one that deserved to live on and make more bass.

There are two rules in the Maine waters that promote breeding.  Any
female who has eggs must have a particular tail fin notched and then
returned to the water.  From then on, anyone catching that lobster and
observing the notch must toss her back whether or not she has visible
eggs.  In addition, they must toss back any lobster who is more than
about 5 inches long in the main body.  (as well as any who are less than
about 3 1/4 inches).  That probably translates into weights of 1 pound
to 2+ pounds as being the legal range.  All of the super size lobsters
come from Canada or other North Atlantic states, but not from Maine.
They figure that the big boys should get a chance to continue their
alpha dog status.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gateau De Patate (Sweet Potato Bread)
 Categories: Haiti, Bread, Potato, Dessert, Fruit
      Yield: 1 servings
 
  2 1/2 oz Butter, softened
      2 lb Sweet potatoes, peeled and
           -cut into quarters
      1 lg Ripe banana, peeled and cut
           -into 1-inch chunks
      3    Eggs, lightly beaten
      8 oz Sugar
      6 oz Dark corn syrup
      6 tb Milk
      6 tb Evaporated milk
    1/4 ts Vanilla essence
    1/4 ts Ground nutmeg, preferably
           -freshly grated
    1/4 ts Ground cinnamon
  1 1/4 oz Seedless raisins
 
  To make one 9 inch loaf
  
  "This has a somewhat pudding-like texture.  Traditionally it is sliced
  and served as a sweet dish or with tea.  You may if you like accompany
  the cake with whipped cream, sweetened and flavoured with vanilla or
  rum."
  
  Preheat the oven to Mark 4:  350F.  Spread 1/2 ounce of the softened
  butter over the bottom and sides of a 9 x 5 x 3 inch bread tin, using
  a pastry brush.
  
  Drop the sweet potatoes into enough lightly salted boiling water to
  cover them completely and cook briskly until they are soft.  Drain the
  potatoes thoroughly, then force the potatoes and banana through a
  ricer or food mill set over a deep bowl.  Beat in the remaining 2
  ounces of softened butter, add the eggs, and mix well.  Add the
  sugar, the corn syrup, milk, evaporated milk, vanilla, nutmeg,
  cinnamon and raisins, and beat until the batter is well blended.
  Then pour it into the prepared tin.
  
  Bake in the middle of the oven for about 1-1/2 hours, until a cake
  tester or tooth-pick inserted in the center comes out clean and the
  top is golden brown.  Let the cake cool in the tin for about 5
  minutes, then turn it out on to a wire rack to cool completely.
  
  From: Recipes:  The Cooking of the Caribbean Islands
  Shared By: Pat Stockett
  From: Pat Stockett
 
MMMMM
 



... Shipwrecked on Hesperus in Columbia, Maryland. 00:10:17, 18 Oct 2007
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)