Text 15653, 90 rader
Skriven 2007-05-19 01:05:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Picnic stuff 523
============================
 -=> On 05-18-07  21:14,  Michael Loo <=-
 -=> spoke to Dale Shipp about Picnic stuff 523 <=-

 DS> We could have an interesting debate on the comparison of Dungeness
 DS> and Maryland steamed crabs.   The best Dungeness I've had was the
 DS> ones that Hap cooked fresh for us.  I had one at a previous Seattle
 DS> trip at a restaurant that was dismal -- over cooked, dry and void
 DS> of the really good crabby bits.

 ML> It would be worth getting Hap out east so he can see what
 ML> real crabs are like. [g]

  In my judgement, the crabs Hap cooked for us were as good as the crabs
  I have had here in Maryland.   Plus, they were easier to pick:-}}
 
 ML> I've been chatting internetically with Rich Douville, who can get
 ML> 4 lb, 2 each backfin and lump, for $41, which is probably within
 ML> my budget. It will most likely be Venezuelan blue crab, but he
 ML> indicates that his clients like it as if it were the real thing.

  That sounds like about enough for 2 ounces per person, maybe less.
  I'd vote for doubling the amount and asking for donations.  Although
  the way you have been denigrating anyplace that did not serve Maryland
  crabs, I am a bit surprised that you would consider using crab from
  that far away.

 ML> We've also discussed various cracked crab alternatives, and the
 ML> feeling I'm getting more and more is that we would be cracked
 ML> ourselves to consider them from logistical and cost standpoints.
 ML> But he did bring up the possibility of having a crab feast at a
 ML> park someplace, leaving some other poor unfortunates to clean
 ML> up after us and endure the stench (if of course the various
 ML> wild animals didn't spread the detritus throughout the state).

  We'd already discussed trying to steam crabs ourselves, and as was
  said here then, it's pretty much a non starter.

  Ten years ago when we had the Baltimore picnic here, we researched
  trying to get a park.   There are parks where you can go and take your
  chances at getting some benches or even greater chances at getting a
  cover, but the ones where you can reserve a spot all charged a pretty
  heavy price.   Plus, they had to be reserved very far in advance.  Our
  friend Helen talked her church into letting us use its pavilion and
  that was a very fortunate thing.  As you may recall, we even got to
  use the kitchen.

 ML> Rich is prepared to play an active part in the picnic, which is
 ML> nice, since he's an expert professional chef and has not been
 ML> active on the echo for a decade or more.

   He had told us by email that he will be coming -- but we haven't
   chatted with him since.   We've run into him a few times -- last time
   was at Sysco.  The bed and breakfast he works for is just around the
   corner from us on Route 108.  We did not consider putting it onto the
   list of accommodations because it is more than $200 per night.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Adrak
 Categories: Indian, Vegetarian, Soup
      Yield: 4 servings
 
      2 tb Grated fresh ginger
      4 c  Stock or water
    3/4 ts Salt
      1 tb Cumin seeds, toasted
    1/2 ts Black pepper
           Juice of one lemon
           Fresh coriander leaves
 
  Put grated ginger & stock into a pot & bring to a boil.  Simmer 30
  minutes till the water has reduced by half.  Add salt, cumin &
  pepper.  Simmer for another 2 minutes.  Squeeze in lemon juice &
  garnish with coriander.
  
  Excellent as a cold remedy & as a starter to an Indian meal.
  
  Bruce Cost, "Ginger East to West"
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM




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