Text 6392, 97 rader
Skriven 2006-10-11 01:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: In Praise of Tendon 387
===============================
 HN> Dunno, ginger is pretty tough and stringy, garlis smashes easy and
 HN> nicely, but  ginger? I have my doubts!

You do have a nice heavy-bladed knife or cleaver, don't you?

 HN> Well it certainly qualifies as lo cal, and low fat...but two
 HN> teaspoons of cornstarch is all carbs. Still and all it might 
 HN> be worth the effort to make it I love baked eggwhites!

If one has to be worried about 2 ts of carbs, then the South
Beach diet must be stricter than I thought.

 HN> Hurrah for the Detroit Tigers who whacked the Yanks into oblivion and
 HN> out of  the post season! Pay Rod looked like a chump at the plate and
 HN> Randy Johnson  got his assets plundered nicely the night before! I saw
 HN> rumors that Joe Torre  might be on the chopping block as

I don't dislike Torre. Or didn't until he donned those pinstripes.
But what does one do to motivate a bunch of bankers in uniform?

 HN> well........ahhhhhh there is a heaven and  karma does exist!

It won't be complete until Steinbrenner goes to jail.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cape Cod Bay Scallops - Information
 Categories: Information, Shellfish, Seafood
      Yield: 1 info file

           Information only

  Cape Cod Bay scallops are found in local inlets and bays off Cape
  Cod, in waters ranging from 4 to 40 feet deep.  When mature enough to
  go to market, their fluted shells will be nearly 3 inches round.
  Several vary-colored rings arc through the middle of the shells.
  These are growth rings.  The scallop grows in spurts, marking its
  lifespan in monthly ripples, much as trees do on an annual basis.

  What part is edible?  Many Europeans eat the entire scallop.  But
  here, on the other side of the Atlantic, the waste (called "gurry")
  is thrown to the cats and is said to make their ears fall off.  The
  edible part of a bay scallop is the tiny muscle which holds the
  shells together.  Called an "eye", it weighs in at 1/6th to total
  scallop's weight.  So a bushel of scallops yields only 6 to 8 pounds
  of meat.  That's the reason the prices make you gulp - but make sure
  you nibble when you get to the eating.

  The entire Eastern seaboard plays host to some type of bay scallop.
  Southerners are called "calicos" and don't possess the sweet briny
  bite of the northerners.  Most Cape Cod towns have scallop beds, but
  because of the mollusk's mobility (they swim by opening and closing
  their shells with a snap) they cross town lines without conscience.
  Where they'll be bedded when the season opens is anybody's guess.
  Chatham currently reigns as the most popular Cape scalloping town.
  Everything that will float is usually transformed into a scallop boat
  before Chatham's scallop season opens on November 1st.  Long before
  sunup on opening day, hundreds of skiffs, scows, and runabouts line
  the shores.  At the first crack of dawn, the hopeful shellfishermen
  push off from the sands in a reverse beachhead. The annual gold rush
  is on.

  October through March is traditionally scallop season.  Some towns
  hold back on their season until November, if authorities (usually not
  shellfishermen) feel the scallops need more growth.  While the
  scallop can be gathered until March, the beds fish out long before
  that date if it's a bad year.  Adult scallops spawn at the end of
  summer, relying on the temperature and salinity of the water for
  their cue.  The eggs freefloat for a few days and then sink to the
  bottom where they attach themselves to eelgrass or old shells.  Here
  they quickly resemble their parents, even though barely 1/4" long.
  In a few weeks they will have grown large enough to control their own
  travels, so they detach themselves from their first home and follow
  the plankton upon which they feed.  This is next year's scallop crop,
  for their natural lifespan is between 18 to 24 months.

  Family permit holders gather scallops with a large rake in shallow
  waters and work from a boat in deep water by using a net on a long
  pole to scoop them from the bottom.  Commercial scallopers drag for
  the shellfish with a rig that has a chain bottom topped with a net.
  This heavy work is done by hand with one or two people per boat.  An
  empty drag weighs about 35 pounds; full, the weight doubles or
  triples.  The haul is emptied into an open-ended box that runs across
  the middle of the boats' width and the catch is culled (separated
  from the tangle of old shells, rocks, and various other marine stuff
  that comes up with the net.)  Then, the scallops are bagged for
  market.  From there on, there's just two last words:  Shuck it!

   Lee W. Baldwin, in The Cape Cod Seafood Cookbook (1990)
   MM by Dave Sacerdote
   posted 10-8-96

MMMMM

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