Text 15824, 98 rader
Skriven 2007-05-22 01:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: PICNIC STUFF 541
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 GJ> entrance foyer.  Once inside, we enjoyed a constant supply of freshly
 GJ> cooked, steaming hot crab legs which were brought in buckets.

I presume you mean long spindly crab legs, which are imported
from parts unknown. The common crabs in those parts are grossly
similar to those of the northeast (i.e., big body, short legs)
but have black pincers (blue crab appear to be in the minority
there).

 GJ> other seafoods on offer at the buffet, but we, like most of the
 GJ> customers, concentrated on the crab legs, which were excellent; tasty,
 GJ> perfectly cooked, and available in a seemingly endless supply.

Some of the best crab legs I recall having had were snow crab
(long spindly type) at, of all places, Disney World. But that
was not the best crab I've had: first still are Chesapeake blues,
followed by the aforementioned snow crab legs, Alaska king,
Dungeness, non-native blues, and Malaysian muds, not necessarily
in that order, but this is the order I feel them at this moment.
I've not had Shanghai hairy crab, but there may be hope - Carol
caught a news story about the dread invasive Chinese mitten
crab, which are threatening to take over habitat from the
Chesapeake blues. Wait a second, said I, people pay 300HKD
(about 50USD) for one of those things in Asia.

 GJ> The rest of that town was hideous, with fibreglass animals fronting
 GJ> mini-golf courses, tourist rip-off apartment blocks cutting off access
 GJ> to the beach, and souvenir shops, but the crab legs were divine!

I've heard that about much of the southeast coast, except for
the divine part.

 GJ> I have read that some breeds of slugs, at least, are poisonous

It may be; after all, without a shell, the creatures must have
developed some kind of defense system, and the common explanation
is that their slime is at best unpalatable and at worst poisonous.
But if one purged them to rid them of mephitic substances and then
carefully parcooked them in several changes of water (perhaps
scraping any slime off beforehand), it seems likely to me that
one may be rewarded by lumps of edible if perhaps tasteless protein.
By the way, reports are that raw slugs leave a very peppery
sensation in the mouth, which may or may not be a deterrent.

 GJ> Title: Slug Fritters
 GJ> 10    Freshly slaughtered slugs
 GJ> -cleaned of all outer mucous

I have my doubts about this recipe for a number of reasons.
The ingredients list is all wrong, and the size and type of
slug are not enumerated. It appears that what would result
is some kind of very rich pancake, the indigestibility of
which might well not be altered by the presence or absence
of "freshly slaughtered" slugmeat. By the way, why can't
Americans get into their heads that "mucous" is an adjective,
the noun of which is "mucus"? That and "virii" as a putative
plural for virus really drive me up the wall.

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     Title: She-Crab Soup
Categories: shellfish, soups, southern
  Servings: 20

      1 ts fennel seed
      1    bay leaf
      1 ts peppercorns
      1    onion -- , chopped
      2    stalks celery -- , chopped
           Bacon drippings
      6 oz Harvey's Bristol Cream
      1 lb backfin crab meat
      1 lb crab claw meat
      8 oz blue crab roe
      8 c  milk
      6 c  heavy cream
           Mace, salt and white pepper
           to taste
      1 c  flour
    1/3 c  melted butter

Tie fennel seed, bay leaf and peppercorns in cheesecloth bag. Saute onion
and celery in bacon drippings in saucepan. Add Harvey's Bristol Cream and
crab meat, stirring to deglaze. Stir in roe, milk, cream, mace, salt, white
pepper and herbs in cheesecloth bag. Bring to a simmer. Blend flour into
butter in skillet. Cook until browned as desired. Stir into soup. Cook
until thickened, stirring constantly. Adjust seasonings; remove herb bag.
Ladle into serving bowls.

(Recipe is from the chefs at the Carolina Cafe at the Westin Resort on
Hilton Head - Michael J. Sigler and Craig Priebe)
Recipe By : "Hilton Head Entertains" Cookbook
Carolyn c4@groupz.net
[ bakery-shoppe ] Delurking Day - South Carolina Recipes

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