Text 18168, 69 rader
Skriven 2007-07-24 11:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: inedible species 868
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 HN> This would be more like trying to make surimi (which I actually like
 HN> for some  things) out of sea cucumbers

I don't see it impossible - as I understand it, you just extract
protein out of a sludge or slurry made of unwanted animal parts,
bleach it out, flavor it, and spin it into more-or-less convincing
fibers.

 HN> ...there's just no real "meat" there to work with!

Au contraire - holothurians have long strips of muscle that
run their length and that - if properly treated - are not
hugely dissimilar to scallop meat. But I think that even
the sticky gooey slimy bits could be made into surimi.

   If you can actually come up with a commercial
 HN> application for these little  critters you'd be wealthy quickly!

Someone is probably going to do it.

 HN> oh well, like I
 HN> told her; science  takes you where IT goes...not where you want it to
 HN> go!

That's a wisdom that many researchers (look up Darsee in the
encyclopedia for an extreme example, but most retain some sort
of bias caused by preconceptions or, worse, by the source of
funding) seem to have forgotten over the millennia. The
temptation is great when one sees researchers who gloss over
the bad data get lots of recognition and great grant support
while the more careful or integrity-bound ones get far less.

Butter pecan ice cream
cat: dessert
yield: 3 qt

1 qt whole milk
1 qt half-and-half
12 egg yolks
2 c sugar
6 c pecans, chopped coarse
12 oz butter, salt or sweet
1/4 ts coarse salt, opt, if using sweet butter

Two suggested alternatives: alternative 1 makes a
creamy ice cream; alternative 2 simulates overchurned
cream and makes little bits of butter in the finished
product.

Toast pecans in 350F oven for 7-8 min. Toss
with 4 oz butter and salt if using. Set aside.
Cream yolks and sugar.

Heat milk, half-and-half, and cream just to boiling.
Remove from heat. [Alternative 1: stir in remaining
butter.] Add half dairy mix to yolks and sugar, then
return all to the pan and cook over low heat until
slightly thickened, stirring constantly. 

Process in ice-cream maker.

Remove from ice-cream maker and stir in pecan mixture
[and remaining butter, melted, alternative 2, which
makes little chunks of butter in the finished ice cream].

Virginia Living, Aug 07
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