Text 3484, 107 rader
Skriven 2008-03-07 11:07:02 av Glen Jamieson
     Kommentar till en text av Fred A Ball
Ärende: CRAWLIES   80307
========================
 -=> Quoting Fred A Ball to Joan Macdiarmid <=-

Hello Fred,

 JM*> They are escape artists, though. I collected some local
 JM*> crayfish in Alabama and added them to a going 50-gallon
 JM*> fishtank, and darned if they didn't all manage to climb
 JM*> out and die all over our basement area! My mom didn't
 JM*> appreciate that!

As a child I caught tadpoles in a local dam, and kept them until they
developed into frogs.  Then they vanished, to be found later by my
mother, dust-covered and mummified behind book cases and under
furniture around the house.

 FAB> Did you have a heavy cover on the tank??  I once had a baby octipus
 FAB> who thought he was Huddini <sp>.  I had to keep a very heavy weight on
 FAB> the tank cover to keep him in.  He stayed there for 2 years until I
 FAB> found him dead in his hiddie jar.  He was a very smart guy too. 
 FAB> Learned all kinds of tricks.

That would be fun, and a decorative addition to the dining room.  More
interesting than boring old goldfish.  What did you feed it on?   Years
ago I had a vivarium with small tree-frogs on the dining room table.  I
used to catch moths and release them inside, so the frogs could pounce
on them and stuff them into their mouths to entertain my dinner guests.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Curried Frogs' Legs - Ech Nau Ca-Ri
 Categories: Vietnamese, Frogs
      Yield: 4 servings
 
           Stephen Ceideburg
      4    Pairs of jumbo frog's legs
      1    Stalk fresh lemon grass, or
      1 tb Dried lemon grass
      2    Fresh red chilies, seeded
           -and sliced
      2    Shallots, sliced
      2    Garlic cloves, crushed
  1 1/2 ts Sugar
      1 ts Curry paste
      2 ts Curry powder
    1/4 ts Salt
      2 tb Nuoc mam (fish sauce)
      2 oz Cellophane noodles
      2 tb Vegetable oil
      1 sm Onion, chopped
      1 c  Chicken broth or water
    1/2 c  Coconut milk or heavy cream
      1 ts Cornstarch
           Fresh ground black pepper
           Coriander sprigs for garnish
 
  This delicious lemon grass and coconut-laced curry comes from southern
  Vietnam. If you prefer a very hot curry, simply use more chile
  peppers.
  
  Cut the frogs' legs into bite-size pieces. Rinse with cold water to
  remove any chipped bones. Pat dry and refrigerate.
  
  If you are using fresh lemon grass, discard the outer leaves and
  upper half of the stalk. Cut into thin slices and finely chop. If you
  are using dried lemon grass, soak it in warm water for 1 hour. Drain
  and finely chop.
  
  In a blender, combine the lemon grass with the chiles, shallots,
  garlic, sugar, curry paste, curry powder, salt and 1 tablespoon of
  the fish sauce. Process to a very fine paste. Rub the paste over the
  frogs' legs. Cover and refrigerate for 30 minutes.
  
  Meanwhile, soak the cellophane noodles in warm water for 30 minutes.
  Drain. Cut into 2-inch sections.
  
  Heat the oil in a saucepan over moderate heat. Add the onion and saute
  until translucent. Add the frogs' legs and brown well on all sides,
  about 3 minutes. Add the chicken broth and bring to a boil. Reduce
  the heat, cover and simmer for 15 minutes.
  
  Uncover the pan and add the coconut milk, the cornstarch diluted in 1
  tablespoon of cold water and the remaining 1 table- spoon fish sauce.
  Cook, stirring, until the sauce thickens, about 15 minutes.
  
  Add the cellophane noodles and bring the mixture to a boil. Remove
  from the heat.
  
  Sprinkle with black pepper and garnish with coriander sprigs.
  
  Serve immediately with rice, French bread or over rice noodles.
  
  Note: Instead of discarding the upper half of the lemon grass, crush
  it and cook it with the frogs' legs for extra flavor. Remove the
  stalk before serving.
  
  Yield: 4 servings.
  
  From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori &
  Chang. 1989.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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