Text 1747, 66 rader
Skriven 2006-05-25 10:53:53 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: PROJECTS 706  60525
===========================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 GJ> With all this talk about soft-shelled crabs, I had never eaten any, so
 
 GJ> Some were in unrecognisable chunks, and some, halved, with legs still
 GJ> attached.  Fairly thickly coated in garlicky breadcrumbs, and with a
 GJ> dusting of coarse black pepper, the crab flavour was there, but only
 GJ> just.  The texture was good, with a nice tender-crunch.  Just some
 GJ> pieces were oddly salty.  Overall, rather disappointing, mainly
 GJ> because of the lack of crab flavour.  Perhaps I should have ordered
 DS> That is pretty much our experience with them.   I've had them once
 DS> or twice -- usually at booths at fairs or art shows.   My judgement
 DS> is that they are over priced, not much real flavor other than the
 DS> fried crunch.   I don't know that I'd substitute chittlings instead
 DS> though:-}}

Thanks for that info, so I needn't necessarily blame the chef.
Perhaps something had been lost in the pre-treatment; I suspect that
freezing crustaceans results in a loss of flavour.  Freshly cooked
crab legs I have eaten in a restaurant famous for them at Myrtle Beach
were really wonderfully full-flavoured.

I have had stir-fried duck intestines previously at a Vietnamese
restaurant, and found them rather too tough.  I was prepared to give
the T-Chow a chance, as their stir-fried crocodile is very good.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mandalay liver curry
 Categories: Offal, Meats
      Yield: 4 Serves
 
      1 md Hot chile; minced
           - serrano or jalapeno
      2 md Onions; chopped
    1/2    Head garlic; peeled
      2 t  Ginger; minced
      1 t  Turmeric
           Water
      3 T  Oil
      1 lb Chicken livers
    1/4 t  Cumin; ground
    1/4 c  Cilantro; chopped
           Salt to taste
 
  Make a paste of the first 5 ingredients, using a blender or food
  processor or mortar and pestle. Add a little water if the paste is
  too thick.
  
  Heat oil in a large saucepan until very hot. Add the paste and
  immediately reduce heat to low. Cook the paste, covered, stirring
  often and adding water if it begins to stick or burn, for 10-15 min
  or until the see byan stage ("the oil returns" in some SE Asian
  tongue). The paste will be a deep red brown when you toss the livers
  in. Stir-cook the livers briefly, then cover and cook on low until
  they are done to taste (author says 20-30 min, I say 10 min). Add
  water as necessary to prevent sticking or burning. Remove from heat,
  stir in remaining ingredients, and serve with rice.
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)