Text 15348, 57 rader
Skriven 2007-05-12 23:45:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: tastes 499
======================
 -=> On 05-12-07  08:53,  Michael Loo <=-
 -=> spoke to Ruth Hanschka about tastes 499 <=-

 -> Bet you've never tried shrimp shells.
 RH> You lose.  I've also made stock out of them.  

 ML> Making stock out of them doesn't count. And is a big
 ML> waste of delicious crunchy chondroitin. I recommend
 ML> fried shrimp shells highly: once tasted, all that
 ML> negativity about shrimp shells will likely be gone
 ML> forever. Problem I have is that it takes way too
 ML> much oil to crisp them the way I like, and both
 ML> Carol and I are trying to limit our fat intake to
 ML> some mild modest degree.

  I've eaten some shrimp shells and tails -- especially on fried shrimp
  or pepper shrimp at the Panda buffet.   Usually those are smaller type
  of shrimp.   The shrimp we buy for home steaming are 8-16 size.   I
  cannot envision eating their shells which are almost as firm as a soft
  lobster shell.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title:  COCONUT_BURFI - A South Indian sweet
 Categories: Indian, Dessert
      Yield: 4 servings
 
 
  700 gms   Sugar
  2 Coconuts
  35 gms Cashews
  7-8 Cardamom seeds, ground to powder
  70 gms Ghee
  
  PROCEDURE (1) Shred the coconut. Break the cashewnuts into small
  pieces &  fry them in ghee. Powder the cardamom.
  
  (2)  Heat water in a vessel containing  1/4 ltr.  of water and add the
  sugar to it. After the sugary liquid is no longer thin, add the
  coconut shreds and heat it until it turns thick.
  
  (3)  After sufficient stirring, add the fried cashewnut pieces and
  ghee and stir the mixture well. Add the powdered cardamom and mix it
  thoroughly and stop heating.
     Posted by Joell Abbott
  
  From: Joell Abbott                    Date: 17 May 94
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:48:25, 12 May 2007
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