Text 1366, 101 rader
Skriven 2013-06-18 23:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: snails'n'apples 726
===========================
 NB> As far as I know, I've never had a snail... ;)  Mostly for lack of
 NB> opportunity, I think... :)

That can fairly easily be remedied. Remind me when we
go to the grocery.

 Richard got to try them when he was in
 NB> Japan on a business trip for Kodak, many years ago.  He remembers them
 NB> as probably boiled, still in the shell, given a pin to work them out of
 NB> the shell... he thought they tasted fine.  :)

Those were periwinkles, much smaller than the snails
that the Europeans eat. Some say more delicious, too.

 ML> Hey, why do we think of escargot as seafood, even though
 ML> most of the snails we eat are land-based (conch and
 ML> periwinkles being exceptions)?
 NB> Conch is snail...?  Then maybe I've had that with sushi...?
 
Yep. Tastes rather like clams, doesn't it.

 NB> We rarely do appies, except sometimes instead of an entree for the
 NB> meal, so that, along with the price, probably explains a good share of
 NB> my lack of opportunity, so to speak...  ;)

As my attention span and stomach size shrink, I become more and
more the appetizer aficionado. In the '80s I was one of the
pioneers of the eating appetizers only set - I'd order three
for a meal -, and I still prefer to do it that way (only two
usually nowadays) if the costs are sensible and the portions
sufficient.

 -=> Nancy Backus said to Ruth Haffly <=-

 RH> We would have had the applesauce for dessert. The French or Italian
 NB> Applesauce was considered a "salad" fruit.

There are still restaurants that offer it as one of the
vegetable choices. Sometimes I do it when the other choices are
things I am not really fond of, as in a lineup of boiled, baked,
mashed, or fried, zucchini, cole slaw, and applesauce.

Bahamian Conch Chowder
Categories: soup, tomatoes, shellfish, celebrity
Yield: 12 servings

1/4 lb slab bacon, rind removed and diced
1/2 c olive oil
2 jalapeno peppers, seeded and stemmed, diced medium
1 lg Spanish onion, peeled and diced medium
1/2 bn celery, cleaned and diced medium
2 carrots, peeled and diced medium
1 green pepper, seeds and stem removed, diced medium
1 yellow pepper, seeds and stems removed, diced medium
2 banana peppers, seeds and stems removed, diced medium
1 Tb crushed red pepper
10 sm new potatoes, peeled, diced medium,
- and reserved in water
1 qt peeled plum tomatoes, thoroughly crushed
1 qt tomato puree
3 bay leaves
1 bn fresh thyme
1 bn oregano
1 bn marjoram
1 bn basil
- herbs tied together in cheesecloth
3 1/4 qt fish stock
2 2/3 qt clam juice
2 1/2 lb cleaned and ground conch meat (see Note below)
Tabasco to taste 

In a very large soup pot or dutch oven, render bacon
fat with olive oil. When fat is rendered, add
jalapenos, followed by all the vegetables up to but
not including the potatoes. Saute briskly. Add
crushed red pepper. Add potatoes, then the tomatoes
and tomato puree, being sure the tomatoes are well
crushed. Reduce heat and add the bay leaves. Add
the bouquet of herbs.

In a separate large pot, bring fish stock and clam
juice to a boil and whisk in conch meat. Allow to
boil once and quickly strain the clam and fish stock
into the simmering soup, reserving conch meat for
later. When potatoes are tender, whisk in reserved
conch meat. Add Tabasco to taste, boil once, then s
erve, or chill for later use.

Note: Conch meat is almost always frozen. Try to
buy Grade A conch and be sure to check for any
freezer burn. Do not buy the conch if you see ice
crystals on the meat. Conch meat can be extremely
tough, even if you dice it very small, so it needs
to go through the medium-fine plate of a grinder.
Also cut away any orange flaplike meat if that has
not already been removed.

Source: Norm Van Aken
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