Text 28370, 76 rader
Skriven 2015-06-19 05:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Crabby 861
==================
 ML> mention the Vibrio explosion in the Caribbean? Reason
 ML> for avoiding shellfish from the Gulf region and south.
 DD> No you didn't mention that. So, I went and asked Uncle Bing. Flesh
 DD> eating  bacteria *AND* cholera? Nasty $#!+.

The latter I can tolerate. The former, well, I'll be
the one to do the flesh eating, thank you very much.

 ML> Not similar at all
 DD> Didn't say, nor mean to imply that

But you're not the only reader of these messages. That
was meant as a direction-setter rather than a correction.

 . As Dungeness and King crab are
 DD> different -  never understood the fondness of some for King crab legs.
 DD> Seems an awful lot  of work for minimal reward.

And it worked. Now, king crab are eminently edible and I
consider worthwhile despite a ball-peen hammer or a pair
of industrial shears being necessary to open them up.
In their native territory (where they cost as much as and
sometimes more than in the lower 48) the fresh ones have
an alluring briny-sweet taste and a delicious aroma that
turns fishy within a few hours - or immediately if the
green interior stuff is allowed to get within shouting
distance of the meat. There are more people who consider
blue crab not worth the work, because extracting the meat
is fine and fiddly labor.

 ML> using a first-growth wine in a stew.
 DD> Is that as bad as using undrinkable, salty "cooking" wine in a stew?

Either can be dealt with - the former by an unlimited
budget and the latter by heavy use of alliums and judicious
use of herbs.

 ML> Warm crab parfait with citrus and shellfish fricassee
 ML> categories: starter, fancy, Illinois, shellfish
 DD> Chicago is only part of Illinois because we need the tax base.

Go to Al's Italian Beef (the original, southside), and
you'll change that tune soon enough.

All others are sad imitations, including this -

---------- Recipe via Meal-Master (tm) v7.04

      Title: ITALIAN BEEF
 Categories: Italian, Beef
   Servings: 14

     10 lb Round or rump roast                 1 tb Oregano
    1/2 c  Vinegar                             1 sm Onion,diced
      2 tb Worcestershire sauce                     Salt
      1 cl Garlic,minced                            Pepper

-----------------------------------SAUCE-----------------------------------
  7 3/4 c  Water                               1 pk Italian Dressing Mix
      3    Beef bouillon cubes                 2 ts Basil
      8 tb Worcestershire sauce                1 pk Au Jus Mix
      4 ts Oregano

  Mix vinegar,2 tbsp. Worcestershire sauce,1 tbsp. oregano and the garlic.
  Pour over seasoned meat,slicing onion on top.Cover lightly; roast @ 350
  degrees 3 hours or until done.Slice when cool. Before serving,combine sauce
  ingredients;bring to boil.Cool 10 minutes,then add sliced beef.Serve on
  poorboy buns.May be refrigerated 2 to 3 weeks.Makes 10 to 16 servings.

  Source unknown

-----

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