Text 11580, 106 rader
Skriven 2008-08-05 08:15:27 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CRABS  80805
====================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> last night I dined with family at the T-chow....
 GJ> The crab was quite delicious, but for the difficulty of
 GJ> detaching the meat from the shell.   Previously I have never had any
 GJ> trouble in extracting the meat from legs, claws or body, but on this
 GJ> occasion I had to completely break the legs, etc and use fingernails
 GJ> to scrape the meat away from the inside of the shell. Is there some
 GJ> cooking secret to make crab eating much more user-friendly?

 JW> A crab is loose ints shell when the new shell hardenes but tight in
 JW> the shell just before moulting and growing a new one as he has
 JW> grown. I don't think the cook can compensate.

It was the crab's last act of revenge!  Mud crabs have huge claws, but
although they had been cracked, I had to break them up completely so I
could scrape the meet from the inside of the shell pieces.  Similarly
with the legs.

Last night I was taken to dine at Montezuma's, on something like this:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TOSTADAS CON CHORIZO Y FRIJOLES REFRITOS
 Categories: Mains, Snacks, Sausages, Mexican, America-c
      Yield: 24 servings
 
      4    Chorizo sausages
           ; TO BOIL THE BEANS
      2 c  Beans- pinto; dried, OR
      2 c  ;black beans, soak o/night
           ;in water 2 cover/drained
      2 tb Lard
      1    Onions; chopped
      6 c  Water; APPROX
      1 tb Salt
           ; TO REFRY THE BEANS
      4 tb Lard
      1    Onions; finely chopped
      2    Garlic cloves; crushed
      3 c  Beans; cooked, plus
           Stock
           Salt
           Black pepper; ground fresh
           ; TOSTADAS
      3 c  Flour- masa harina; OR
      3 c  ; cornmeal, OR
      3 c  ; plain flour
      1 ts Salt
    1/2 c  Lard
      1 c  Water; hot
           ; TO SERVE
           Lettuce leaves; shredded
           Sl Tomatoes
           GUACAMOLE
 
  In many of the central plazas throughout Mexico, tostadas carts are
  lined up, jostling for a superior position in which to lure customers.
  Condiments surround stacks of crispy, golden tostadas. Wickedly rich,
  chorizo is a spicy sausage made from fatty pork. It's a
  flavour-boosting addition to any dish, served with plenty of rice,
  potatoes or bread. Refried beans accompany almost every Mexican meal
  ~ you must specify if you don't want them on your plate. They serve
  as lubricators - much healthier than butter, and delicious on their
  own.
  
  Remove the outer casing from the chorizo and cut the sausage into
  bite-sized chunks. Gently fry over Iow heat in an ungreased frying
  pan, stirring constantly, until browned. Drain on paper towels and
  set aside.
  
  TO BOIL THE BEANS: rinse the beans several times under running water,
  then place in a large saucepan with the lard and onion, pour in water
  to cover and simmer for 1 hour. Add the salt and continue cooking for
  another hour, or until the beans are tender.
  
  TO REFRY THE BEANS: heat the lard in a large, heavy-based saucepan
  and fry the onion and garlic until browned. Add the beans 1 cup at a
  time, plus a little of the cooking broth, and mash with a wooden
  spoon or fork. Keep stirring to prevent the beans sticking to the
  bottom of the pan. When the beans are a thick paste, season to taste
  with salt and pepper, remove from heat and cover.
  
  TO MAKE THE TOSTADAS: follow the method for making tortillas as per
  the TORTILLAS recipe, cut the dough into 24 equal portions and roll
  into thin discs about 10cm (4in) in diameter. Fry until crisp, then
  drain on paper towels .. When cool, briefly refry the tostadas, drain
  and sprinkle with a little salt.
  
  TO SERVE: spread the tostadas with refried beans and top with shredded
  lettuce, pieces of chorizo, a slice of tomato and a dollop of
  guacamole.
  
  TOSTADAS CON CHORIZO Y FRIJOLES REFRITOS - CRISP-FRIED MINI TORTILLAS
  WITH SPICY SAUSAGE & REFRIED BEANS
  
  From: STREET FOOD FROM AROUND THE WORLD By: JAMES MAYSON ISBN: 0 7318
  0589 5 Scanned by: KEVIN JCJD SYMONS, JUNE 2008
 
MMMMM
 

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