Text 3713, 85 rader
Skriven 2013-08-19 23:57:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 3668 av Michael Loo (1:123/140)
Ärende: Re: lobsters 17
=======================
 -=> On 08-18-13  19:04,  Michael Loo <=-
 -=> spoke to Dale Shipp about lobsters 17 <=-


 ML> Then I'm a little surprised that you encountered enough
 ML> of that resiliency to mention it.
 DS> It was firm enough to notice when we cut it.

 ML> Interesting. Of course the textural thing contributes to
 ML> why Chinese-style cooking is superior to western-style
 ML> as far as large lobsters go.
 
Could the distinction be that our lobster was already cooked (steamed)?

 DS> to recall watching TV shows about lobstermen that claimed that if they
 DS> caught a female, they notched a fin and tossed her back.  Maybe that
 DS> was only in certain areas?

 ML> A female can be proven fertile when she is carrying eggs
 ML> (actually embryos) on her underside. The fact that she has
 ML> eggs inside doesn't prove anything - if these don't ever
 ML> get fertilized, you might as well eat them, and let me
 ML> tell you, lobster caviar is way, way more delicious than
 ML> fish caviar. A female carrying visible external fertilized
 ML> eggs is said to be gravid (technically), berried (in common
 ML> speech), or pregnant (I use this term by preference despite
 ML> its on-the-face inaccuracy). When a lobsterman picks up one
 ML> of these, he must throw it back intact, that's by federal
 ML> law and the laws of all the lobstering states. He may or
 ML> may not choose to notch the tail - this is mostly a matter
 ML> of custom or habit.

Ah ha, that is what I recall seeing.  Females with eggs visible on the
underside.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Devilishly Delicious Black Beans
 Categories: Beans, Cajun
      Yield: 8 Servings
 
      1 lb Dried black beans, rinsed
           -and soaked overnight
      5 c  Chicken stock
      1 lb Finely diced smoked sausage
      2 c  Chopped onions
      2 c  Chopped green bell peppers
      3    Bay leaves

MMMMM-----------------------SEASONING MIX----------------------------
      1 T  Plus 2 t ground dried ancho
           -chile peppers
      2 t  Salt
      2 t  Garlic powder
      2 t  Dried oregano leaves
      2 t  Ground dried California
           -Beauty chile peppers
 
  Combine the seasoning mix ingredients together in a small bowl.
  
  Drain but do not rinse the beans and puree 1/2 c of them with 1 c of
  the chicken stock.  Set aside.
  
  Preheat a heavy 6-quart pot over high heat for two minutes, then add
  the sausage, onions, bell peppers, and bay leaves.  Cook, stirring
  occasionally, for 10 minutes.  Add the seasoning mix and drained
  beans, and cook, stirring occasionally, for 45 minutes.  Add the
  pureed bean-stock mixture and cook, stirring occasionally, for 15
  minutes.  Stir thoroughly, then add the remaining stock.  Bring to a
  boil, then reduce the heat to low, cover, and simmer, stirring
  occasionally, until the beans are tender, about 1 hour.
  
  Source: Paul Prudhomme, "Fiery Foods That I Love"
  From: Scott Jones                     Date: 11-01-99
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:02:54, 20 Aug 2013
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)