Text 2984, 57 rader
Skriven 2013-07-29 21:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: scargots 941
====================
 ML> Might have been nicer to look at if I had saved out whole ones
 ML> instead of using bits whose meaty parts had already been
 ML> sacrificed to the cause; but I thought the taste was pretty good.
 NB> You can do them that way again...  ;)

Now that the experiment has been done regarding the
beurre d'escargot, next time we find gizzards we can
just red-cook the lot.

 ML> Way to go. As I recall, in Ithaca the cans were labeled or
 ML> signed at the higher price anyhow.
 NB> I think you may be right...  I suppose, for luxury, even the higher
 NB> price isn't too outrageous... ;)  And it certainly was a fun and tasty
 NB> experiment...  :)
 
Not really much of an experiment but for those who were
tasting for the first time. Some poor, enterprising, or
adventurous person from Burgundy did the experiment
perhaps thousands of years ago.

 NB>> Either not awake yet, or the spill checken couldn't tell... ;0
 ML> Nah, I dasn't use a spiel chunker.
 NB> Nor do I... except for the built-in one in my head... :)  

That's the problem, mine doesn't work any better than
Microsoft these days.

Melinda and Leslie Roy's crawfish etouffee
cat: Cajun, New York, main
serves 4-6

3 Tb oil
1 Tb butter
3 Tb flour
1 md onion; minced
1/2 c red bell pepper; diced
1/2 c celery; diced
3 cloves garlic; pressed
2 lb crawfish tails; peeled
;salt
;cayenne
3 Tb fresh parsley; chopped
3 Tb scallion greens; chopped

Make a dark brown roux with oil, butter, and flour, stirring
constantly over low heat for 25 min. Add vegetables and wilt
about 15 min. Add 1 c water and simmer 1 hr over lowest heat.
Add crawfish and cook uncovered 20-30 min. Season with salt
and cayenne. Stir in herbs and cook 5 min more. Note that
this recipe has no tomato in it.

Heather Watts & Jock Soto, Our Meals (NY: Riverhead 1997)
Posted to NCE 11 Jul 98

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