Text 15201, 147 rader
Skriven 2008-10-18 10:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: chock full o lob 67
===========================
 -> SOW, do lobsters have kidneys?
 HN> http://eastcoastgourmet.blogspot.com/2007_02_01_archive.html
 HN> Lobsters have a very interesting anatomy! 

They apparently do. That was an interesting article, but
some of the claims are a little dubious or folkloric.

From bad to good, roughly:

 ecl> Because mackerel is a fish that spoils quickly,
 ecl> merchants were allowed to sell it on Sundays
 ecl> despite blue laws in 17th-century England.
 ecl> Hence the phrase, "Holy Mackerel!"

This is completely bologna, about as likely as the common
Internet bullshot about plucking yew.

 ecl> A lobster has no cerebral cortex, the area
 ecl> of the brain that gives the perception of pain.

Who knows about this? Perhaps there is an alternate route
to pain that doesn not rely on a cerebral cortex. Just
because it doesn't have lungs doesn't mean it can't breathe.

 ecl> Lobsters are deaf but do sense noise as
 ecl> vibrations.

Depends on what you mean by deaf. Maybe a lobster can't
appreciate Beethoven, but we're not the ones to say what
it can sense and how. Anyhow, humans sense noise as
vibrations, as well, because that's what noise is. We
have these little things in our ears that rattle and wiggle
when the vibrations hit them; who's to say that lobsters
don't have such things, say, on their exoskeletons?

 ecl> Some whales sing songs that rhyme.

Hard to say. Possibly anthromorphism. What does rhyme
mean without consonants?

 ecl> Scrod is the commercial name used to market
 ecl> codfish that weigh less than three pounds, and
 ecl> the haddock(cod family)may also be known as
 ecl> scrod when under three pounds.

Hard to say what it is. It is also used for pollock
and various other smallish firm-fleshed white nonflat
fishes. I'm not sure there's a legal definition.

 ecl> Lobsters can be red, yellow, green, brown
 ecl> or white, but only about 1 in 20 million is
 ecl> blue. They all turn the same color when
 ecl> cooked---red or pink.

I saw a blue lobster at either National Lobster or
James Hook. It was for sale, same as the other lobsters.
I believe it can't have been that rare, otherwise it
would have been put in a museum or something (I have
also seen blue lobsters in museums).

 ecl> Some groups of Native Americans dined on the lump
 ecl> meat of the horseshoe crab. They also used the shells
 ecl> to bail water out of their canoes, and fashioned the
 ecl> tails into spear tips.

That sounds interesting, but from what I've heard, there
is so little meat in a horseshoe crab that "lump meat"
might be a bit of an exaggeration.

 ecl> In 1939, state representative Cleveland Sleeper of
 ecl> Maine introduced a bill to make it a statutory as well
 ecl> as a culinary offense to introduce tomatoes
 ecl> to clam chowder.

Now we're getting somewhere!

 -> Dunno, that's mighty cold water and mighty high startup
 -> costs for a hobby.
 HN> My point exactly...why is it so awful to have 
 HN> a "sport" fishery as well as a commercial one. 
 HN> I don't need 500 traps and such..I don't want
 HN> to sell my catch, and I only want maybe one
 HN> a month or so!

Perhaps because it would be costly to regulate?

 HN> Sigh....she USED to eat seafood...not much
 HN> but some at least...she liked lobsters...

What happened? Did she watch Annie Hall once too often?

 -> From what I've seen, I can strip down XP Home closer to DOS,
 -> which is what I'd prefer anyhow.
 HN> Come over to the DARK side LUKE!!!

You'd have as great success trying to get me to like
a medium-well steak!

Sfinge (Sphinx Puffs)
cat: dessert, Italian
yield: 1 batch

1 c pastry flour                
1/2 c butter
1 c water
salt     
1 Tb sugar
4 eggs
grated orange peel
grated lemon peel
Filling
1 lb ricotta
2 Tb chocolate             
2 Tb sugar
grated orange peel
creme de cacao

To make your puffs, combine flour, butter, water, salt, and
sugar in a saucepan and bring to a boil. Cook and stir until
the mass leaves the side of the pan. Add eggs one at a time,
beating well after each addition. Add a little grated orange
and lemon peel. Drop by tablespoon on a baking sheet; bake
at 400F for ten minutes and then reduce heat to 350F for
another 25 min.

Stir until smooth the ricotta, chocolate, sugar, a little
grated orange peel, and a generous dash of creme de cacao
and use this to fill your puffs when they have cooled.

A special dessert made in Bologna for this feast is "Ravioli
di San Giuseppe." Made in the same way as other dumplings
but with puff paste or short crust, they are filled either
with marzipan or some kind of jam, and either baked in the
oven or fried in oil to a rich golden color. In Naples
"Zeppole" or cream fritters are traditional.

In Russia "Blini" are served with sour cream, and in Sweden
a bun with cream and butter and bits of marzipan. Again in
Italy little cakes filled with jam are hawked at street
corners on Saint Joseph's Day. Sold right from the kettles
in which they are cooked, they sometimes make the whole city
smell like one vast bakeshop.

Katherine Burton and Helmut Ripperger, Feast Day Cookbook
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)