Text 18116, 88 rader
Skriven 2007-07-22 22:10:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Srimps
==============
On 07-21-07 MICHAEL LOO Scribbled to DAVE SACERDOTE about srimps 860

ML> DS> I think I am definitely in the minority, because I have never
ML> DS> cared one way or another whether the "vein" was removed.  I
ML> DS> think it might even drive Maryanne a little crazy because when
ML> DS> I buy shrimp, I might peel them depending on the recipe, but
ML> DS> if they're not "deveined" out of the package, I don't bother
ML> DS> with it.

ML>I usually devein - it's not just that the vein is the intestine
ML>but that the euphemism "sand vein" is occasionally apt. Also
ML>it's cool in spawning season to see that the little predator
ML>has been noshing on his or her buddies' eggs, which cannibalism
ML>amuses me for some reason.

I don't worry about the "vein" over much. I had a gadget that claimed to 
peel and devein with "one easy motion". I, apparently, was never privy 
to that motion - as it was always easier to peel with my thumbnail. And 
not worry about the vein - unless a sample told me that this batch was 
gritty from sand in the sand vein.

ML> DS> BTW, if you are ever fortunate enough to get shrimp with the
ML> DS> heads on, don't take them off or shell them or anything.  Cook
ML> DS> them right like that, with the heads on and all - steam 'em,
ML> DS> shake 'em in a pan of garlic butter, toss them on the grill -
ML> DS> but don't "clean" them.  The flavor is so much better, and
ML> DS> you get the extra treat of sucking out the head like you do
ML> DS> with crayfish.

ML>Second this. Even better, deep-fry them and eat the heads.

Only things around here give me head are the crawdads. Well, lobster - 
but, that's a seldom scene in these precincts.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blood Orange Curd With Strawberries
 Categories: Citrus, Fruit, Desserts
      Yield: 7 servings
 
      9    Egg yolks
      1 c  Sugar
     12 tb Butter
      4    Blood oranges; juiced and
           - zested
    1/2    Lemon; juiced
      2 pt Strawberries; rinsed and
           - dried
 
  Adapted from "How to Eat: The Pleasures & Principles of Good Food," by
  Nigella Lawson (John Wiley & Sons, 2000). If desired, you can
  substitute regular oranges for blood oranges.
  
  Fill a bowl or sink with ice-cold water. Beat the yolks and sugar
  together in a heavy-bottomed saucepan until the sugar is dissolved.
  Add the butter, orange juice and zest and heat gently over low heat,
  stirring constantly until the mixture thickens and becomes smooth
  looking. Squeeze 1/2 lemon into the mixture to add tartness.
  
  If the lemon curd looks in danger of curdling, dunk the pan into the
  ice-cold water to stop the cooking. Strain if desired and serve with
  strawberries.
  
  Serves 6-8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
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