Undercooked shellfish isn't a bright idea.
It's fine with me. Undercooked or uncooked is the
only way to enjoy bivalves.
You get my share.
Fair enough. But I'm going to be doing the
enjoying, not you. And of course risking the
0.1 percent chance of getting sick from it.
Once properly cooked, yes, but silkworms are too
delicate to add much pepper to.
Hot sauce maybe.
Nah, same issue.
OTOH it might help get them down, if help is needed.
Point being that except for those with major
food prejudices, there's no need - the things
are crunchy on the outside and creamy on the
inside, sort of like a cream puff. I've had them
only with salt or soy, but a quick imagining
makes me think that vanilla sugar might also
be an apt seasoning.
Things do have a tendency to go cockeyed.
Or in multiple directions at once.
Like four horses tied to your limbs.
Felt that when I did the grocery shopping this afternoon.
See below for a hint (btw, the following recipe makes
this oriental stew).
Title: Oriental Stew
I'm not sure how Oriental it is....
That's part of why it makes an oriental stew.
Ouch. I prefer the cats.
I would have as well.
Cats are at least predictable.
???
They will want you to do something when you're in the middle of
something else - like eating or sleeping - and will pest until they
get it.
So predictably unpredictable (or more accurately
ungovernable). Reminds me of the characterization
of my favorite airline, back when it was the
largest in the world: consistently inconsistent.
PESCHE RIPIENE - stuffed peaches
Categories: Italian desserts
Serves: 4
4 lg peaches
2 oz almonds; minced
1 Tb candied citron; minced
2 oz vanilla sugar
3 savoyards (a kind of ladyfinger)
2 oz white wine
1 oz sugar
Wipe the peaches with a cloth; split them with a knife and
remove the stones. Enlarge the cavity with a knife, saving
the pulp. Add to this pulp the almonds, citron, and sugar.
Add the savoyards, all broken up, and mix well. Fill the
peaches with this mixture and put them in an ovenproof dish,
cut sides up. Pour the wine over and sprinkle with sugar.
Bake at 400F/200C until bubbly on top. Serve warm or cold.
Le Ricette di Mamma Cioffi
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