Text 28420, 101 rader
Skriven 2015-06-21 10:45:23 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Crabby Appleton
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> As Dungeness and King crab are different -  never understood the
 DD> fondness of some for King crab legs. Seems an awful lot of work
 DD> for minimal reward.

 ML> And it worked. Now, king crab are eminently edible and I
 ML> consider worthwhile despite a ball-peen hammer or a pair
 ML> of industrial shears being necessary to open them up.
 ML> In their native territory (where they cost as much as and
 ML> sometimes more than in the lower 48) the fresh ones have
 ML> an alluring briny-sweet taste and a delicious aroma that
 ML> turns fishy within a few hours - or immediately if the
 ML> green interior stuff is allowed to get within shouting
 ML> distance of the meat. There are more people who consider
 ML> blue crab not worth the work, because extracting the meat
 ML> is fine and fiddly labor.

Which is a proximate reason that I will likely never be a fan. I do enough 
work to be able to afford my grub. I don't want to put in extensive extra 
labour to eat it.

 ML> using a first-growth wine in a stew.
 DD> Is that as bad as using undrinkable, salty "cooking" wine in a stew?

 ML> Either can be dealt with - the former by an unlimited
 ML> budget and the latter by heavy use of alliums and judicious
 ML> use of herbs.

All of which are good things in any event. Especially the alliums.

 ML> Warm crab parfait with citrus and shellfish fricassee
 ML> categories: starter, fancy, Illinois, shellfish
 DD> Chicago is only part of Illinois because we need the tax base.

 ML> Go to Al's Italian Beef (the original, southside), and
 ML> you'll change that tune soon enough.

They'll have to go a looooooooooong way to match or beat Sam's (Porcari) 
Italian right here in the shadow of the steal mill. Mike Ditka notwithstanding 
.... the Levitra may have affected his taster.

Michelle Urvater got nothing on me ............

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crock Pot Italian Beef
 Categories: Beef, Herbs, Sauces
      Yield: 12 Servings
 
      3 lb Pot roast; already cooked *
           +=WITH=+
  1 1/2 oz Pkg generic onion soup mix

MMMMM---------------------------GRAVY--------------------------------
      1 lg Yellow onion; halved top to
           - bottom, sliced thin
      1 lg Bell pepper; cored, in thin
           - strips
      1 ts FRESH ground pepper
      1 ts Dried oregano
      1 ts Dried basil
      1 ts Garlic granules
     17 g  Pkg Italian salad dressing
           - mix **
           Water as needed
           Pepperoncini to serve
 
  * Chuck, round, rump, whatever roast.
  
  ** This has all the little bits and bobs that you didn't
  get with the onion soup mix and the pepper/oregano/basil
  and garlic you added.
  
  Shred or slice the beef and return to the pot. Put the
  gravy ingredients in with the beef and give it a good
  stir. Cook until the peppers and onions are done to your
  liking. Strain the beef and vegetables and set aside.
  
  Thicken the gravy by your favourite method - I generally
  use arrowroot mixed 1:1 with water. Adjust the salt and
  remember - we don't want this thick enough to set up.
  But, it should be thicker than "au jus". The gravy is
  the secret to a killer po' boy.
  
  Serve beef and onions/pepper on French or Italian bread or
  rolls. Spoons just enough gravy over that it doesn't
  drip too badly. A nice spicy brown mustard goes well.
  
  Makes 12 or more nicely filled po' boys.
  
  This freezes nicely and seems to taste even better the
  second time around!
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Nothing has an uglier look to us than reason, when it is not on our side. 
--- MultiMail/Win32
 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)