Text 3434, 62 rader
Skriven 2008-03-05 23:29:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: CRAWDADS  80305
===========================
 -=> On 03-05-08  10:12,  Glen Jamieson <=-
 -=> spoke to Jim Weller about CRAWDADS  80305 <=-

 -=> Quoting Jim Weller to Fred A Ball <=-
 
 JW*>They are just 1/2 inch up here which why I don't harvest them. As I

 GJ> Why not?  That is the size of dried prawns that I put into fried rice
 GJ> and similar.  At that size you don't need to peel them, but just deal
 GJ> with them as a sort of coarse shrimp-meal.  Of course you need lots of
 GJ> them, and a fine net to scoop them up.  Baleen whales do it easily.
 
  A crayfish has a much higher shell to meat ratio than shrimp do.   The
  1/2 inch crayfish (aka crawfish) in the creek behind our house have
  perhaps 1/3rd of that in the tail where any meat might be.   The rest
  is hard shelled claws, head, feet and flippers.   Not many folks would
  eat all of that.  I started to say no one would, but decided that there
  may well be someone who would:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Berkshire Clam Pie
 Categories: Seafood, Shellfish, Casserole
      Yield: 4 Servings
 
      2 c  Clams; chopped
      2 c  Potatoes; cooked & sliced
           Flour
           Onion; minced
           Parsley; minced
           Salt and pepper to taste
      1 c  Clam juice
      3 tb Tomato juice
           Pastry or biscuit top crust
 
  Place a layer of potatoes in a baking dish, then a layer of clams.
  Dust with flour.  Sprinkle with minced onion and parsley, season with
  salt and pepper.  Repeat layers, ending with potatoes.  Mix clam
  juice and tomato juice, and pour over.  Top with crust and bake in a
  hot (400 F) oven until crust is done.
  
  Dave's comments:  You can make this with canned chopped clams and
  bottled clam juice (or, if you haven't got - or don't want to pay the
  high price for - bottled clam juice, use chicken broth) but it is a
  lot more flavorful if you steam some littleneck or quahog clams til
  done, then strain and use the cooking liquid.
  
   "Florida Seafood Cookery" - FL Dept. of Agriculture, 1956
  MM by Dave Sacerdote
  
  From: Dave Sacerdote                  Date: 07-11-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:33:29, 05 Mar 2007
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