Text 16916, 134 rader
Skriven 2011-10-22 23:59:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: BIG TRUCKS  11021
=========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> And so service stations, truck stop cafes, etc have to be set up so
 GJ> that only forward motion is necessary.

 DD> It used to be "common knowledge" that the best food "on the road" was
 DD> where the
 DD> truckers ate. Like most "common knowledge" this was false to fact.
 DD> Truckers eat
 DD> where it is convenient - usually involving a place to park their rig
 DD> and not too far a trudge to get to the beans. If the food has a low
 DD> danger factor, that's a plus.

 DD> I often looked for places in the out-lots (in the middle of the
 DD> parking area) of shopping centers. Or pizza, Oriental, or other ethnic
 DD> venues where I could park my rig without blocking traffic and raising
 DD> the ire of the Keystones. 

My friend, Nancy and I have just returned from a trip around Eyre
Peninsular, to the west of Adelaide.  This area produces 60% of the
seafood in Australia, much of which is exported, mainly to Asia and
USA.   The main highway to Western Australia also passes across the
top of the peninsular, with road trains.  The type used on that run
are mainly B-doubles with dog trailers - a total of 14 axles - or
B-triples with total of 12 axles. The road is, like the Stuart Highway
to Darwin, just a good 2-lane bitumen road with fairly wide gravelled
shoulders.  As it is rather difficult to pass the road trains, and for
them to pass each other, every 10 - 15 km a "passing lane" of 1.5 to 2
km length is added.  The distances between food/fuel stops can be up
to 200 km, but resting bays, parallel to the road, but separated from
it, are provided where travellers can light a fire to boil the billy,
sleep or camp overnight.   We were driving a 1.5 litre Toyoto Yaris,
which was very economical, and not tiring to drive, even on the gravel
roads leading to scenic look-outs.

I managed to try the locally grown Pacific oysters, which have been
rated very highly by overseas consumers.  One oyster dealer gave free
tastings - one oyster per person.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oysters, Clams and Mussels Information
 Categories: Information, Seafood
      Yield: 1 Info file
 
MMMMM-------------------------SHELLFISH------------------------------
 
  Oysters clams and mussels are shellfish known as bivalve mollusks
  because they have two shells that are hinged together, with a strong
  adductor muscle for opening and closing the shells. Bivalve mollusks
  purchased in the shell must be alive up to the moment that they are
  cooked -- or eaten uncooked, as the case may be. If these shellfish
  die in their shell, they are unfit to eat. When you purchase bivalves
  that are already shucked, make sure they are plump and smell fresh,
  not stale or with any hint of ammonia smell. They should also be
  stored and sold in their own liquor or natural juices; this is
  essential for maintaining their quality. Make sure your bivalves come
  from certified waters because they are "filter feeders", ingesting
  about 100 gallons of water a day in order to filter out the one cell
  organisms that are their food. Anyone selling live bivalves in the
  shell must have a certificate tag indicating that the bivalves were
  harvested in approved waters.
  
                                     Oysters
  
  The waters in which oysters grow determines their unique flavor
  characteristics. Live oysters, when carefully stored (34-40_F) remain
  alive for up to two weeks after harvesting. Because you can't tell
  when the oysters you buy were harvested, it's always best to consume
  them within a day or two of purchase. Store them flat, with their
  cupped side down and the flat side up (this ensures that the oyster
  will be surrounded by its liquor). A thin layer of crumpled newspaper
  or rock salt in a rimmed baking sheet will help the oysters to sit
  evenly. Cover with some newspaper or a damp towel, if you like, to
  keep them cool and moist; do not store oysters in an airtight
  container or in fresh water, or they will die.
  
  1. There is more than one way to shuck an oyster, but regardless of
  the method, be sure to protect your hand holding the oyster with
  several thicknesses of a dish towel or a heavy glove.
  
  2. To shuck the oyster, use an oyster knife and hold the oyster with
  the cupped side down in one hand. Either at the wide, ruffled end of
  the oyster, or back alongside the hinge, insert the point of the
  knife between the shells (you may have to try this in a few locations
  until you find a spot that "gives").
  
  3. Slide the knife blade into the oyster, across the top, flat shell,
  holding the blade flat against the upper shell to avoid puncturing the
  oyster meat. Slide the knife blade back and forth to cut the adductor
  muscle attaching the top and bottom shells.
  
  4. Then gently twist the knife blade to pry apart the shells and
  carefully remove the top shell, leaving the oyster and its liquor in
  the bottom shell.
  
                                Mussels and Clams
  
  Store mussels or clams in a bowl or colander, or loosely wrapped in
  newspaper, in the refrigerator, covered with a damp cloth if you
  like. Do not store in an airtight container or in fresh water, or
  they will die. At the proper temperature (34-40_F), they will keep
  for five to seven days, but you really should cook them within a
  couple of days of purchase.
  
  A mussel is often sold still attached to its "beard", a small bundle
  of dark fibers that the mussel uses to attach itself to its home base
  as it grows. Although it is not harmful to eat, you will want to
  remove the beard before cooking; using your fingers, or with the aid
  of a small knife, simply grab onto the beard and pull. occasionally,
  a small bit of the mussel tissue will come out with the beard, and
  this can cause the mussel to die within a few hours, so it is best to
  debeard mussels just before cooking them.
  
  If the mussels you have purchased have no beards, they were likely
  removed by the processor, who does so in such a way that the mussel
  tissue is not affected and no harm is done.
  
  At one time, all clams needed "purging" to remove the sand from their
  systems before they could be cooked, but today most clams have been
  purged before they reach market. To test the clams you have bought,
  simply steam one open and taste it to see if there is any trace of
  sand.
  
  To purge sandy clams, soak them in generous amounts of lightly salted
  cool water with a couple of tablespoons of flour or cornmeal stirred
  in to speed things up. After a few hours, the clams should have
  purged themselves of their sand.
 
MMMMM
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)