Text 1507, 74 rader
Skriven 2006-05-18 07:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: projects 686
====================
 ML> I wonder what level of eye-popping wonderfulness in a woman
 ML> would lead me to give up meat and booze and to tolerate her
 ML> intolerance. I don't think it possible, actually.
 DS> QFT.  Being fat and ugly now, it's a moot point for me, but

Fat and ugly is as fat and ugly does. Anyhow, Maryanne
mooted that point some years ago. Yeah, I know we're
talking hypothetical (Carol, don't hit me with that
frying pan, you'll hurt your wrist).

=

 DS> Frozen Asian Seafood Delight section, I came across 2-pound
 DS> boxes of individually-wrapped softshell crabs for $13.99.
 DS> Big Y normally sells softies for $7.95 each, so this seemed
 DS> like a good deal.

But Big Y crabs are probably 4 or 5 to the pound, whereas the
frozen ones are likely either 10 (mushy) to the pound or 2 (tough).
I always wondered what nonblue softshells were like. Certainly
Dungies and maybe even Kings molt.

 DS> Normally, I just dredge them in seasoned flour and pan fry them
 DS> in a little butter.  The first one I try from the box will be
 DS> like that, too, as a basis for comparison.  But I was poking 
 DS> around for softshell recipes to see what else I could do with 
 DS> them, so thanks for the post.

I don't usually use recipes - I FOUND THE ONE BELOW, THOUGH,
AND HOPE YOU LIKE IT. It's from the Inquirer (not the Enquirer).

Regarding a 2# box ... that's a lot of 'sperimenting. I'd use
your usual technique as a base, and vary the saucing. Bittman's
recipe would do well with less-than-fresh-tasting ones. If they
are really over the hill, you might actually want to throw away
... your kitchen routine and either make cioppino or grill them
outdoors after marinating them in something garlicky (and maybe
wrapping them in bacon).

 DS> (One caveat about the crabs, they're product of Vietnam, like 
 DS> those apple snails.  I'm going to eat them anyway. [g])

Oh, yeah, there's the additional vexed question of Vietnamese
seafood.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Soft Shell Crabs with Scallions
 Categories: Fish/sea
      Yield: 2 servings

------------------------------PHILLY.INQUIRER------------------------------
      4    LIVE SOFT-SHELL CRABS                    HOT PEPPER FLAKES TO TASTE
      3 tb COARSELY CHOPPED FRESH              1 c  COARSELY CHOPPED TOMAT
           MINT                              1/2 c  DRY WHITE WINE
      3 tb OLIVE OIL                           1 c  THINLY SLICED SCALLION
      3    CLOVES GARLIC FINELY CHOPPED             SALT TO TASTE

  CLEAN SOFT SHELL CRABS,WASH AND PAT DRY.IN A MEDIUM SKILLET,HEAT THE OIL
  UNTIL HOT.ADD THE GARLIC AND COOK,UNCOVERED,UNTIL IT BEGINS TO TAKE ON
  COLOR.ADD THE TOMATOES,SCALLIONS,MINT AND HOT PEPPER FLAKES,COVER AND COOK
  OVER MODERATE HEAT,STIRRING OCCASIONALLY FOR FIVE MINUTES.ADD THE WINE,COV
  AND SIMMER FOR 10 MINUTES.ADD THE CRABS,AND SALT TO TASTE,COVER AND SIMMER
  FOR ABOUT EIGHT MINUTESIN ALL.( FOUR MINUTES ON EACH SIDE) SERVE THE CRABS
  AT ONCE ON HEATED PLATES.MAKES TWO SERVINGS.

  M's note: I'd use another herb besides mint, but that's just a
  personal taste thing. I'd also never have considered simmering
  softshells. I'd make the sauce, keep it warm, saute the heck
  out of the crabs, then toss them in the sauce and serve.

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