Text 8427, 94 rader
Skriven 2008-06-06 15:47:18 av BURTON FORD (1:123/140)
     Kommentar till en text av BEN RITCHEY
Ärende: an old favorite ...
===========================
Hi Ben                      6/6/08 3:10 PM

Nice to see you.   Been here before?  I searched the Echo but 
it's so busy it doesn't go back very far.

Like Dale Shipp, our Moderator says, how about telling a bit 
about yourself?

I checked out your site.   Found a lot about software that's 
over my head.  I'm about as good a computer guru, well user,
as I am a cook.   They call me the "Eat" here because I don't 
cook, but I love to eat.  They let me hang around the Echo, 
years ago, for the oddity of having a non-cook talking to 
cooks.  Then over the years it got to be too late to kick me out.  
I don't *like* to cook, and all these years I have successfully 
resisted the Echoers [Echoists?] attempts to make me a cook.  [g]

I think I am also the Echo's Old Fool, based on my age and the 
classic mistakes and misunderstandings I make.

I see Dale assumed you were from Louisiana, I think based on the 
Footers of your message.   Are you?

I live in Newark, New York.  It's a very small town up by 
Rochester New York, about 15 miles south of Lake Ontario.   
Syracuse NY was my home town. 

Here's a recipe from my database of recipes that I use for
ontopicizers.   [chuckle]  Don't take my recipes as any sort of 
approval.  I just post 'em.  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lobster:  How To Eat an American Lobster
 Categories: Shellfish, Seafood, Info
      Yield: 1 Info file
 
           Text
 
  Too many people get lobster and eat nothing but the tail and claws.
  Such a waste, when there is such good eating throughout the whole
  bug. Diehard Yankees like me pick the hell out of every bit of the
  lobster body, knowing that there are secret pockets of meat that
  folks "from away" never get to savor.
  
  Here's where the meat is in a lobster and how to get to it.  Remember
  that a hard-shell lobster might need a nutcracker or a mallet to get
  through the shell, but a soft-shell lobster will need nothing tougher
  than your fingers or perhaps a pair of scissors to tear or snip the
  shell away.
  
  1.  Arms and claws:  Bend the front arms down and twist them off of
  the body.  Crack the shell (but don't crush it!) and take the big
  chunks of meat out.  Crack the claws and take out the meat there,
  too. About a third of the meat in the lobster is found here, in the
  arms and claws.
  
  2.  Legs:  There are eight spidery legs on the body.  Pull each of
  them off where they meet the body.  Chew, twist, and suck on these
  legs because they are loaded with meat and juice.
  
  3.  Body:  With the body leg-side down, lift off the carapace.  Up by
  the head is a tissue sac that contains the lobster's crop, brain, and
  nervous system (it's about the size of the first joint of your
  thumb.) Pluck that off and discard.  See that soft, creamy green (or
  grey) stuff? That's called the tomalley.  It's the liver, but forget
  about what you think liver tastes like, because it doesn't.  Scoop it
  up and eat it. It's delicious. Or save it for use in sauces and
  spreads and stuff. Close to the legs are small compartments of meat,
  very similar to where the meat is in a crab. Between the legs and the
  body section here, you will find another third of the lobster's meat.
  While you're in the body, you might find some waxy red stuff (which
  can also be in the tail.) That's called "coral", and it's the lobster
  roe.  It's also edible and delicious.
  
  4.  Tail:  Turn the tail over so the transparent white shell is up
  and the hard shell is down.  Use scissors or a sharp knife to slit
  this white shell, then bend back the tail.  The tail meat will come
  out in one large piece without much effort.  And don't forget the
  little flippers on the end of the tail.  There are little flippers of
  meat inside them, too. The tail accounts for the remaining third of
  the meat in the lobster.
  
  By Dave Sacerdote
  
  
  U/L to NCE by Burt Ford 6/99 01/01 02/03 06/08.
 
MMMMM
 

Burt
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