Text 13432, 77 rader
Skriven 2011-07-15 23:13:00 av MICHAEL LOO (1:123/140)
Ärende: musing 784
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This modern era is probably the first in which
a substantial portion of the population actually
tries to minimize its caloric intake. I was
looking at one of the food channels and was struck
(perhaps stricken) by the number of items - both
recipes in shows and advertisements - that emphasize
"healthy" eating, whose definition is pretty much
opposite from what it would have been a hundred
years ago. Yet there are whole countries, Somalia,
for example, where nobody gets enough to eat.
I was wondering if there could be a calorie-offset
program that work in a similar way to the currently
fashionable carbon-offset programs (which I must
admit I totally do not understand).

Guilty thoughts elicited by my watching Annie's
pattern of waste, which involves making 50% too
much food, half of which gets eaten (waste AND
waist) and half of which gets tossed, eventually,
after becoming leftovers for a few days - but she
doesn't eat leftovers, Billy no longer can do so,
and I do my best, which is puny. Today for lunch
I had almost a pound of roast beef cold cut meat,
as it was threatened with garbage-can extinction.
I didn't really want it (it's cooked medium, which
I don't care for, and it's dead salty). But by the
end of the day, she had tossed probably 3000 Calories'
worth of food, and before I intervened was going to
get rid of today's dinner leftovers, 1/4 lb of
ribeye and 1/4 lb of vegetables (I cooked, so this
was a negligible leftover by comparison - last time
I cooked, there were zero leftovers, but nobody
left the table unsatisfied).

Made this the other day - no leftovers either -

Soft-shell crabs with scapes
categories: shellfish, main
servings: 4

10 oz garlic scapes, washed, sliced 1"
lots of oil
12 soft-shell crabs, cleaned
cornstarch
ground pepper
1/2 c amontillado or other dryish sherry

Saute the scapes in 1/2 c oil until done. Drain thoroughly
but retain the oil for flavoring. Remove to a 170F/80C oven.

Combine cornstarch and pepper. Pat crabs dry and dredge
in cornstarch. Let stand a few minutes and dredge in
cornstarch again.

Heat a sufficiency of oil, maybe 3/4" depth, to 350F/175C
in a large frying pan over high heat. Add some scape oil. 
Fry 4 crabs at a time: start upside down, after 2 min,
turn right-side up, and then after 1 more min, turn upside
down again. Remove crabs when crisp to a paper-towel-lined
ovenproof dish and deposit in 170F/80C oven. Remove detritus
as necessary from frying pan and add fresh oil, adding more 
scape oil for flavoring. Repeat until all crabs are used.

Drain oil from pan. Return pan to heat and add sherry. Heat
to a sauce consistency.

Arrange crabs right side up on a platter. Pour scapes over
and then drizzle sherry sauce over all.

Source: someone presented me with various ingredients
and said, go for it.



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