Text 3899, 86 rader
Skriven 2010-11-17 23:50:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Crabs
=============
 -=> On 11-17-10  06:04,  Michael Loo <=-
 -=> spoke to Jim Weller about too hot 748 <=-

 JW> I read that they are about 6 inches claw to claw and yield maybe 2
 JW> ounces of meat, net. Consider the 12 foot, 40 pound Japanese
 JW> spider crab for your next picnic get together!

 ML> Bear in mind there would probably be only 20 lb of edible meat in one
 ML> of those. Even so, though, we'd need to find Bodle to help with that.

Would there be that much meat?  Crabs and lobsters have a fairly high
shell to meat ratio.  Thinking of the few times I've had snow crab legs
or Alaskan king crab legs, I don't recall them having anywhere close to
50% meat.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kang-Ped Bhet-Yang - Thai Roast Duck Red Curry
 Categories: Thai, Poultry, Hot & spicy
      Yield: 8 servings
 
MMMMM----------------------RED CURRY PASTE---------------------------
      5    Dry Hot Chili Peppers
      1 tb Lemon Grass (Sliced)
      2 sl Galanga
      1 tb Coriander Seeds
      2 ts Cumin
      1 ts Fennel Seed
    1/4    Ground Nutmeg
      3    Small Onions
      5    Cloves of Garlic
      1 ts Shrimp Paste
      3    Coriander Roots
           Zest from 1/4 Sm Kaffir
           -Lime
  1 1/2 ts Black Peppers
    1/2 ts Salt

MMMMM---------------------OTHER INGREDIENTS--------------------------
      1    Roast Duck
      5    Plum Tomatoes
    1/2 c  * Small Thai Eggplants
      4    Fresh Med.Hot Chili Peppers
      4    Kaffir Lime Leaves
    1/2 bn Thai Basils (Horapha)
      1 ts Coconut Sugar
      3 c  Coconut "Cream"
      5 c  Coconut "Milk"
           Fish Sauce
 
  * Small Thai "eggplants" belongs to the eggplant family, but doesn't
  resemble any eggplants found here in the US.  These are about the
  size of large green peas, and look pretty much the same.  Regular
  green peas may be used as substitute.
  
  Put the ingredients for the red curry paste into a mortar and pound
  until well mixed into a paste.  NOTE: You may use commercially
  available paste, if available.  Adjust the amount to taste.
  
  Debone the roast duck, and cut up the meat into bite-size rectangular
  pieces (leaving the skin on).  Cut the neck and wing into pieces.
  
  Place the coconut milk in a large saucepan and heat till boiling.
  Add duck pieces and cook till tender.  Put the coconut cream into a
  frying pan, add red curry paste.  Heat over fairly high heat, stiring
  constantly, till all the paste have mixed in and thoroughly heated.
  Add Kaffir Lime leaves, fish sauce (to taste), coconut sugar, and
  continue to heat (keep stiring all the time to prevent burning) until
  red oil starts to form on the surface of the "sauce".
  
  Add the "sauce" to the saucepan of duck and coconut milk, and bring
  back to a boil.  Add all remaining ingredients except the basils,
  which is to be added when the curry starts to boil.  Remove from heat
  and serve with plain boiled white rice.
  
  Translated by Padej Gajajiva from "Homemaker, Book 2" by Ponsee
  Gajajiva.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:54:01, 17 Nov 2010
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)