Text 3668, 76 rader
Skriven 2008-03-10 23:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Porkys
==============
-=> Quoting Hap Newsom to Michael Loo <=-

 HN> we'd have problems with porky's coming into camp
 HN> at night looking for anything "salty" One guy had 
 HN> his shoes and socks out by the fire.....next morning 
 HN> he had one shoe and no socks...the shoe that was 
 HN> left had been about 1/4 eaten as well...those porky's 
 HN> looooove salty!
 
My parent's first home was a whitewashed log cabin. The first year
after Dad re-did the place with fresh white wash (slaked lime and
chalk with a little salt, soap and glue), the porcupines started
gnawing on it. Dad got a yard dog hoping it would keep them at bay
but it had a habit of urinating on his car's tires. The porcupines
started eating the tires after that! He had to keep shooting them
until they stopped coming which took a while 'cause we had a lot of
them in the woods nearby.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Singapore Chilli Crab From Rick Stein's Seafood Odyssey
 Categories: Malaysian, Chilies, Crab
      Yield: 2 servings
 
      2    900 g live or cooked crabs
      4 tb Groundnut or sunflower oil
      4 lg garlic cloves, fine chop
  2 1/2    Cm fresh ginger, fine chop
      4 tb Tomato ketchup
      3    Red finger chillies, finely
           Chopped
      2 tb Dark soy sauce
    150 ml water
           Few turns of the black
           Pepper mill
      2    Spring onions, cut into 5 cm
           pieces and finely
           Shredded lengthways
 
  If using live crabs, kill them. For both uncooked and cooked
  crabs, break off the tail flap and discard. Break off the claw
  arms, cut them in half at the joint and crack the shells of each
  piece with a hammer. Take a large-bladed knife and chop the body
  section of the crab in half. Gently tug on the legs to pull the
  body away from the back shell. Use a knife as an added lever if
  you need to but it should come out quite easily, with the legs
  still attached. Turn each piece over and pick off the dead man's
  fingers (soft gills). Pour any liquid out of the back shells into
  a bowl and reserve. You can't use the brown meat for this dish as
  it makes the vibrant chilli sauce look and taste muddy. You just
  have to throw it, and the back shells, away or save it for stock.
  
  Heat the oil in a large wok. Add the crab pieces and stir-fry for 3
  minutes, adding the garlic and ginger after 1 minute. Add the juices
  from the back shell, tomato ketchup, red chillies, soy sauce, water
  and black pepper. Cover and simmer over a medium heat for 5 minutes
  if the crab is fresh or 2-3 minutes if using cooked crab. Spoon the
  crab on to 1 large plate or 4 soup plates, sprinkle over the shredded
  spring onions and serve straight away.
  
  Alternative fish
  
  Good alternatives would be large raw prawns or lobster.

  From: "Paul E" Uk.Food+drink.Chinese
 
MMMMM

Cheers

YK Jim


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