to be careful of the seeds and inside membranes,
which often had substantial heat.

No bell peppers do not really bother me at all. I have not come across
any hot ones except some that a friend planted too closs to some very
hot chili peppers.

That's interesting. I wonder what your threshold
is for the hotness/allergen.

Mole crab chowder

What are mole crabs???

Also called sand crabs or sand bugs, they're a
small crustacean, maybe an inch around, that lives
in temperate and tropical intertidal areas.
Generally considered too insignificant or too
troublesome to seek out as food, they are still a
decent source of protein for foragers and are in
fact frequently eaten in southeast Asia, mostly
deep-fried as a snack; but of course pretty much
any animal can be eaten deep-fried as a snack.

https://www.youtube.com/watch?v=vL0bNuoqtWI

Bee-LT Sandwich
categories: entomological, main
yield: 1

bee larvae
1 egg white
1 ts butter
1/4 ts honey
1 tomato
1 leaf lettuce
2 sl bread
1 pn salt

Fry the bee larvae in the butter, salt and honey
(don't overdo the honey). Once the larvae are a
golden brown and crisp on the edges, remove from
heat. In a separate bowl mix with the egg-white
to bind the larvae together, then return to the
hot pan and press together to resemble a small
burger. Prepare the rest of your sandwich and
when the patty is firm place it on top of your
other ingredients and enjoy. Or serve to your
family and see what happens!

Girl Meets Bug, edibug.wordpress.com, adapted
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 02-28-19 11:14, Michael Loo <=-
spoke to Fred A Ball about 22 recipes <=-

Mole crab chowder

What are mole crabs???

Also called sand crabs or sand bugs, they're a
small crustacean, maybe an inch around, that lives
in temperate and tropical intertidal areas.
Generally considered too insignificant or too
troublesome to seek out as food, they are still a
decent source of protein for foragers and are in
fact frequently eaten in southeast Asia, mostly
deep-fried as a snack; but of course pretty much
any animal can be eaten deep-fried as a snack.

Do folks eat them whole? I'd have thought that the shell would be too
hard to eat that way. I've seen what I think are of what you speak on
some TV shows.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: THAI MINI SPRING ROLLS
Categories: Thai, Appetizer
Yield: 8 servings

2 oz Bean thread noodles
- (MUNG bean)
1/4 c Dried tree ears; -=OR=-
6 -Dried Chinese blk mushrooms
1/2 ts Whole black peppercorns
3 Garlic cloves
1 tb Fresh coriander roots
- (coarsely chopped)
3/4 lb Fresh ground pork
1/4 lb Shrimp
-shelled, deveined & chopped
-=OR=-
1/4 lb -Fresh crab meat, flaked
1 tb Thai fish sauce
2 ts Sugar
4 Shallots; finely chopped
1 Carrot; peeled, grated
1/4 lb Bean sprouts; tails removed
8 12-inch rice-paper rounds
Peanut oil for deep-frying
Crisp lettuce leaves
- (as an accompaniment)
Fresh mint leaves
- (as an accompaniment)

MMMMM--------------------THAI SPRING ROLL DIP-------------------------
1/4 c Sugar
1/4 c Water
1/2 c Red wine vinegar
2 tb Fish sauce
1/4 ts Red chile flakes
2 tb Chopped coriander leaves
-(fresh)
2 tb Chopped peanuts

IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in
warm water until soft and pliable (about 15 minutes). Drain the
noodles and cut into 1-inch lengths; set aside. Drain and rinse off
sand from tree ears. Pinch off and discard hard centers; coarsely
chop and set aside. Pound peppercorns, garlic and coriander roots
into a coarse paste, or chopped together in a spice mill. Combine
pork, shrimp or crab, fish sauce, peppercorn mixture, and 1 teaspoon
of the sugar. Add shallots, carrots, bean sprouts, and the reserved
bean thread noodles and tree ears; mix together thoroughly. Dissolve
remaining sugar with 1 cup water in a bowl. With kitchen shears, cut
rice paper into quarters. Lay one sheet of rice paper with the curved
edge nearest to you, on a flat surface. Brush thoroughly with water.
Let it sit until it softens into a thin flexible film (about 1
minute). Mold 1 tablespoon of pork mixture into 1-inch wide by 2-inch
long cylinder and put it near the curved edge of rice paper. Fold
bottom of rice paper over filling. Fold left and right sides over
each end to enclose filling. Continue rolling until completely
sealed. Repeat with remaining filling. Preheat wok until hot. Add
enough oil to a depth of 3-inches. Heat to 325F. Add a few rolls and
deep-fry for 10 seconds. Immediately increase to high heat or 375F
and deep-fry until crisp and golden brown (about 6 minutes). Remove
and drain. Serve wrapped in a lettuce leaf with a mint leaf. Dip into
Thai Spring Roll Dip.

THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan
over medium-high heat; boil until reduced to 3/4 cup of liquid.
Remove from heat and stir in the fish sauce and chile flakes. When
cooled, transfer to a dipping saucer and mix in coriander and
peanuts. Makes about 24 rolls with sauce.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
From: Karen Mintzias Date: 04 Jun 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:15:44, 01 Mar 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Michael Loo <=-

Mole crab chowder

What are mole crabs???

Also called sand crabs or sand bugs, they're a
small crustacean, maybe an inch around, that lives
in temperate and tropical intertidal areas.
Generally considered too insignificant or too
troublesome to seek out as food, they are still a
decent source of protein for foragers and are in
fact frequently eaten in southeast Asia, mostly
deep-fried as a snack; but of course pretty much
any animal can be eaten deep-fried as a snack.

Do folks eat them whole? I'd have thought that the shell would be too hard to eat that way. I've seen what I think are of what you speak on some TV shows.

Searching for sand crab recipes I found none which mentioned eating the critters intact. All speak of picking the flesh from the shells. It seems
to me that a mess of sand crabs could be a big social occasion with your
guests seated at a longish picnic table cracking and picking away, while quaffing frothingslosh in semi-sensible quantity and telling tall tales.

A basic recipe such as the one I posted to Ferd yesterday would do for
the prep for such. After the flesh is picked one such as this sounds
quite interesting .... but, I have always been a fan of shellfish with
pasta.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sand Crab & Chile Spaghettini
Categories: Seafood, Pasta, Chilies, Vegetables, Herbs
Yield: 6 servings

MMMMM------------------------GREMOLATA-------------------------------
2 tb Unsalted butter
1 c Japanese breadcrumbs (Panko)
4 tb Flat-leaf parsley; chopped
Grated zest of 1 lemon
1 cl Garlic; grated
Salt & fresh ground pepper

MMMMM-----------------------SPAGHETTINI------------------------------
250 g Spaghettini
Olive oil
2 cl Garlic; chopped
1 lh Red chile; seeded, chopped
200 ml Dry white wine
400 g Fresh clams
200 g Sand crab meat; picked
100 g Cherry tomatoes; halved
100 ml Fresh lemon juice
50 g Unsalted butter
Salt & fresh ground pepper
2 tb Chopped parsley leaves
20 g Shaved Parmesan cheese
Chile-infused olive oil; opt

MMMMM--------------------------GARNISH-------------------------------
Lemon wedges
Micro herbs

GREMOLATA: To make the gremolata, heat the butter in
large non-stick frying pan over moderate heat. As it
begins to foam, add the bread crumbs and toss well; cook
until golden, stirring constantly, then remove from
heat. Add the parsley, lemon zest and garlic. Season
with sea salt and black pepper. Set aside.

SPAGHETTINI: Bring a large saucepan of salted water to
the boil. Put the spaghettini in the boiling water and
cook for about 10 minutes, or until al dente (firm to
the bite). Drain and immediately plunge into a bowl of
iced cold water to stop it from cooking any further.
Drain again then toss in a little olive oil prevent it
from sticking together. Set aside.

Heat some olive oil in a medium sized non-stick frying
pan over moderate heat. Add the garlic and chilli. Cook
for about 2 minutes or until golden brown then de-glaze
the pan with the wine. Add the clams then cover with a
tight fitting lid. Cook until all the clams open,
discarding any that dongCOt open. Add the crab meat,
cherry tomatoes, lemon juice and spaghettini. Cook for a
further 3-4 minutes, stirring to heat through, and then
add butter and keep cooking it until the butter melts.
Season with sea salt and black pepper, the lastly fold
through the parsley.

TO SERVE: Divide the spaghettini, clams and crab evenly
among large serving bowls. Scatter over the gremolata
and Parmesan and drizzle with a little chilli oil if
desired. Garnish with a lemon wedge and micro herbs.

Serves 6

Recipe as featured in: "Flavours of Queensland"

RECIPE FROM: https://smudgeeats.com

Uncle Dirty Dave's Archives

MMMMM

... The grass is always greener when you don't have to mow the lawn anymore. ___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)

On 03-01-19 06:42, Dave Drum <=-
spoke to Dale Shipp about Sand Crabs <=-

Do folks eat them whole? I'd have thought that the shell would be too hard to eat that way. I've seen what I think are of what you speak on some TV shows.

Searching for sand crab recipes I found none which mentioned eating
the critters intact. All speak of picking the flesh from the shells. It seems to me that a mess of sand crabs could be a big social occasion
with your guests seated at a longish picnic table cracking and picking away, while quaffing frothingslosh in semi-sensible quantity and
telling tall tales.

That sounds much worse than picking Maryland Blue Crabs. It is a
popular social event in Maryland. They dump the steamed crabs onto your
table covered with craft paper. You pick the flesh out of them, usually accompanied by much beer as you say. For one picnic here (1995) we went
with the group to a famous crab house in downtown Baltimore. A few
folks ordered things other than steamed crabs. Those folks were done in
an hour, and then had to sit watching the rest of the people eating
crabs for an additional two hours.

It is not something that Gail and I do, although we did go to that
event. She ordered steamed shrimp.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Crabby Mushrooms
Categories: Cajun, Appetizer
Yield: 8 servings

1 c Crab meat
1 T Bread crumbs
1 T Onions, minced
1 T Parmesan cheese, grated
1 t Salt
2 T Parsley, minced
12 ea Mushroom stems, chopped fine
12 ea Mushroom caps
1 ea Egg, beaten
1 x Louisiana hot sauce, to tast

In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt,
parsley, and chopped mushroom stems. Add beaten egg and hot
sauce, to taste. Stuff mixture into mushroom caps. Bake at
300 degrees until tender, 15 to 30 minutes.

Serve it hot.
... From the files of Fred Towner, The Messhall BBS, Calgary AB

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:21:22, 02 Mar 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

Searching for sand crab recipes I found none which mentioned eating
the critters intact. All speak of picking the flesh from the shells. It seems to me that a mess of sand crabs could be a big social occasion
with your guests seated at a longish picnic table cracking and picking away, while quaffing frothingslosh in semi-sensible quantity and
telling tall tales.

That sounds much worse than picking Maryland Blue Crabs. It is a
popular social event in Maryland. They dump the steamed crabs onto
your table covered with craft paper. You pick the flesh out of them, usually accompanied by much beer as you say. For one picnic here
(1995) we went with the group to a famous crab house in downtown Baltimore. A few folks ordered things other than steamed crabs. Those folks were done in an hour, and then had to sit watching the rest of
the people eating crabs for an additional two hours.

It is not something that Gail and I do, although we did go to that
event. She ordered steamed shrimp.

Picking sand crabs sound almost a productive as chasing the last traces
of expensive lobster flesh from the tiny little legs - as I have seen
people do.

Dead Lobster used to have (and may still have) an annual AYCE crab legs
deal. I did that one time ..... and would up with a HUGE pile of chitin,
a sore hand from squeezing the "cracker" and two hours gone from my life
that I'd never get back. And still sort-of hungry.

AFAICS if one is going crab-picking then Dungeness crab such as Hap
treated us to at the Northwet Picnic is the way to go. Only time I have
ever had a surfeit of crab meat.

Cajun country crawfish boils are another social occasion. And great fun.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Patout's Boiled Crawfish
Categories: Seafood, Chilies, Vegetables, Cajun
Yield: 1 Party

MMMMM------------------------FOR THE BOIL-----------------------------
40 lb Live crawfish
1 c Salt
1/2 c Ground white pepper
1/2 c Ground red pepper
1/2 c Ground black pepper
5 lb Small white onions
12 Ears of corn; shucked
5 lb Small new potatoes

MMMMM--------------------------SPRINKLE-------------------------------
1/2 c Ground white pepper
1/2 c Ground red pepper
1/2 c Ground black pepper
2 c Salt

Alex Patout describes Crawfish as "a delicacy made for
sharing-- in fact, in Cajun country, boiling crawfish
for only two people counts as a venal sin."

Wash the crawfish well and pick out any fish bones or
other debris. Fill a great big (40-quart) Stockpot a
quarter full of water. Add the salt and peppers and
bring to boil. Add the whole onions, the corn, and
the new potatoes (it will be easy to remove them later
if you put them in a cloth sack). Return to boil,
cover, lower heat to medium, and let cook for 8
minutes. Add crawfish, cover again and raise heat to
high. After steam begins to escape from under the
lid, cook 7 minutes more. Remove from heat and let
sit for 4 minutes.

Do *NOT* remove the lid until this point!

Remove the onions, corn, and potatoes to a bowl and
drain the crawfish. Place the crawfish in a large
insulated container (an ice chest works well, as do
the thick waterproof boxes chickens are shipped in,
which your butcher may give you for free).

Have your *SPRINKLE* ready and sprinkle over the
crawfish and mix them well to coat. Cover and let sit
for 7 minutes.

Serve immediately with the onions, corn, new potatoes,
and lots of French bread on a large table covered with
plenty of paper. When everyone has eaten his fill, everyone
"peels for the house."

The peeled tails can then be used in cold crawfish cocktail
or salad or for Fried Crawfish the next day.

Serves 8-10

NOTE: Most of the salt is not added until after the
cooking process because too much salt added during
cooking makes the flesh of the crawfish adhere to the
shell.

From Alex Patout's "Cajun Home Cooking" - Random House

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Make crime pay. Become a lawyer." -- Will Rogers

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting Dave Drum to Dale Shipp <=-

Dead Lobster used to have (and may still have) an annual AYCE crab
legs deal. I did that one time ..... and would up with a HUGE pile of

I have vague memories of going to a luncheon somewhere in Anchorage and they, most of the people, did the AYCE King Crab legs thing. I probably had a steak or something. Long, long ago (and more than a few episodes of anesthesia in between).

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

That sounds much worse than picking Maryland Blue Crabs. It is a DS*>popular social event in Maryland. They dump the steamed crabs onto your DS*>table covered with craft paper. You pick the flesh out of them, usually DS*>accompanied by much beer as you say. For one picnic here (1995) we went DS*>with the group to a famous crab house in downtown Baltimore. A few DS*>folks ordered things other than steamed crabs. Those folks were done in DS*>an hour, and then had to sit watching the rest of the people eating DS*>crabs for an additional two hours.

I have eaten fresh steamed crab once. I decided that all the work
involved did not seem worth it. I do eat crab that I have found at the stupidmarket. I usually make crab salad for sandwiches and sometimes
crab soup.
I prefere king crab or snow crab legs as they are easier to get the meat
out of and do taste fantastic. And then there is lobster!! In fact I
am going to my BDay dinner to have lobster on Monday.

* OLX 2.1 TD * I used to snort coke, but the bubbles tickled my nose.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 03-02-19 12:50, Dave Drum <=-
spoke to Dale Shipp about Sand Crabs <=-

Picking sand crabs sound almost a productive as chasing the last
traces of expensive lobster flesh from the tiny little legs - as I have seen people do.

That is an even better analogy. Sometimes I will squeeze and suck on
those legs, but mostly just leave them be. There is some worthwhile
meat to be had in the body though. I recall an event (in Boston?) where
we all had lobster. Many people ate the tail meat, and maybe the claws.
But then they passed off the bodies to Dave Sacerdote who was in bug
heaven.

AFAICS if one is going crab-picking then Dungeness crab such as Hap treated us to at the Northwet Picnic is the way to go. Only time I
have ever had a surfeit of crab meat.

That was very good, and Gail agrees with you although she did not get
her fair share because Hap had some ininvited/unannounced guests turn
up.

Cajun country crawfish boils are another social occasion. And great
fun.

But they are not in season when we usually go there (December).

This sounds like it would be a tasty recipe if you cancelled the
brocolli. I don't see that it belongs with the crab custard.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Crab Custard With Lemon Butter Sauce
Categories: Seafood, Appetizer, Egg, French can, Armstrong
Yield: 1 servings

1 Brocolli;bunch, medium
-cut into small florets
1/2 lb Crab meat;fresh or frozen
-trimmed of cartilege
3 Eggs
3/4 c Whipping cream
3/4 c Milk
-salt & ground white pepper
1 pn Nutmeg, ground

MMMMM---------------------LEMON BUTTER SAUCE--------------------------
1/2 c White wine
1 Shallot, dry;finely chopped
1 c Butter; cut in pieces
1/4 c Whipping cream
1 Lemon;juice of

In this recipe Quebec snow crab is combined with brocolli,
oven-poached and served on a sauce, nouveau cuisine fashion. This
appetizer is the creation of Chef Denis Pelletier of Moulin de St.
Laurent, a contemporary French restaurant located in an old stone
mill in the village of St. Laurent on Ile d'Orleans. Ramekins can be
filled ahead and oven poached at the last minute, or you can reheat
the cooked flan in a microwave oven for about 2 minutes at Medium (50
percent).

Cook brocolli florets in boiling salted water just until
tender-crisp; drain. Generously brush 6 to 8 ramekin or custard cups
with melted butter.
Divide crab meat with brocolli among the ramekins. In a bowl, whisk
together the eggs, cream and milk; season with salt, pepper and
nutmeg. Fill ramekins three-quarters full with the custard and set in
a shallow pan of hot water. Oven poach for 1 hour at 325F or until
set. (A knife inserted in centre should come out clean.)
Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a
knife around the edge of each ramekin and unmold onto sauce.

Lemon Butter Sauce:
In small saucepan, heat wine and chopped shallot. Bring to a boil
and reduce over medium-high heat until only 2 tablespoons of liquid
remain. Reduce heat to low and whisk in butter, a few pieces at a
time, until sauce is smooth and all the butter is incorporated. Whisk
in cream and lemon juice. Keep warm in the top of a double boiler set
over hot water until serving time. MAKES: about 1 1/2 CUPS SAUCE

SERVES: 6-8 as an appetizer

SOURCE: _A Taste of Quebec_ by Julian Armstrong

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:28:53, 03 Mar 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Bill Swisher wrote to Dave Drum <=-

Dead Lobster used to have (and may still have) an annual AYCE crab
legs deal. I did that one time ..... and would up with a HUGE pile of

I have vague memories of going to a luncheon somewhere in
Anchorage and they, most of the people, did the AYCE King
Crab legs thing. I probably had a steak or something.
Long, long ago (and more than a few episodes of anesthesia
in between).

Medical anaesthesia? Or self-administered? Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mind Eraser
Categories: Five, Booze, Beverages
Yield: 1 shooter

1 Part Kahlua
1 Part Absolut vodka
1 Part club soda

Forget the standard mix, pour and drink. A few really
cool things came out of the 80gCOs, giant cell phones,
massive perms, guilty pleasure music and this 80gCOs hit.
For a unique combination of a shot and a drink: use a
straw, start at the bottom and make sure to experience
the layers one after the other.

HOW TO MIX: Important, fill the glass with ice to the
brim. Add Kahl+|a, then Absolut vodka and top off with
club soda. This is a layered drink, dongCOt let the clear
liquids fool you.

TIP: DongCOt stir it up, let the layers rest in peace.

RECIPE FROM: https://www.kahlua.com

Uncle Dirty Dave's Archives

MMMMM

... "Nobody knows the truffles I've seen." -- George Lang
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)

Dale Shipp wrote to Dave Drum <=-

Picking sand crabs sound almost a productive as chasing the last
traces of expensive lobster flesh from the tiny little legs - as
I have seen people do.

That is an even better analogy. Sometimes I will squeeze and suck on those legs, but mostly just leave them be. There is some worthwhile
meat to be had in the body though. I recall an event (in Boston?)
where we all had lobster. Many people ate the tail meat, and maybe
the claws. But then they passed off the bodies to Dave Sacerdote
who was in bug heaven.

Abbot's Lobster-In0The-Rough - near Mystic Seaport (Connecticut). I dug
out the body meat (mostly). Georgia didn't.

AFAICS if one is going crab-picking then Dungeness crab such as Hap treated us to at the Northwet Picnic is the way to go. Only time I
have ever had a surfeit of crab meat.

That was very good, and Gail agrees with you although she did not get
her fair share because Hap had some ininvited/unannounced guests turn
up.

Cajun country crawfish boils are another social occasion. And great
fun.

But they are not in season when we usually go there (December).

This sounds like it would be a tasty recipe if you cancelled the
brocolli. I don't see that it belongs with the crab custard.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Crab Custard With Lemon Butter Sauce
Categories: Seafood, Appetizer, Egg, French can, Armstrong
Yield: 1 servings

Nor do I. "No accounting for tastes" said the old woman as she kissed
the cow. Bv)=

I like broccoli - but probably wouldn't mix it with custard or crab.
Shrimp, now, shrimp is a different deal.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings

8 oz Uncooked linguine or
- spaghetti
1 c Broccoli florets
2 tb Butter
1 lb Tail-off cooked shrimp
10 3/4 oz Can cream of mushroom soup
1/2 c Whole milk
1/2 c Grated Parmesan cheese; plus
- more to sprinkle at table
1/4 ts Pepper

Cook linguine according to package directions. Add
broccoli to cooking water for the last 4 minutes of
cooking time; drain.

In a medium skillet, over med-high heat, melt butter. Add
shrimp and heat, stirring, until shrimp are heated
through. Add soup, milk, cheese, pepper & the linguine
mixture. Heat through, stirring occasionally.

Serve with additional cheese.

Makes 4 servings

Uncle Dirty Dave's Kitchen

MMMMM

... "Who so would be a man must be a nonconformist." -- Ralph Waldo Emerson
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)

Quoting Dave Drum to Bill Swisher <=-

Medical anaesthesia? Or self-administered? Bv)=

Medical, self-administered is to painful. The first time I quit smoking was when I was in the hospital with the heart attack. I started back up again. Then I stopped after the bypass. For the final time. In a way I got off easy,
it's people who just quit that have my admiration. I probably would have never
been able to do it that way.
If you start looking around on the internet you'll find that anaesthesia causes, or can cause, memory loss. Or maybe that was only for cardiac surgury,
I forget. I cut a newspaper article about it out and framed it for behind my desk at work...then I could point and say I had a medical problem. :-) I know
shortly after the bypass I had to ask Connie if a loan owed to us had been repaid, I had a memory of the loan at least, so I was only partially baffled.

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Dave Drum <=-

lobster [...] legs

Sometimes I will squeeze and suck on
those legs, but mostly just leave them be.

A more productive endeavor is to toss them in a stock pot of court
bouillon along with the shells and any other detritus.

we all had lobster. Many people ate the tail meat, and maybe
the claws. But then they passed off the bodies to Dave
Sacerdote who was in bug heaven.

The claw meat is the absolute best part of the critter and worth the
effort of getting at.

I also have been the beneficiary of multiple bodies and tomalley at
lobster boils here.

Cajun country crawfish boils are another social occasion. And great
fun.

And almost as slow as crab picking.

This sounds like it would be a tasty recipe if you cancelled the
broccoli. I don't see that it belongs with the crab custard.
Title: Crab Custard With Lemon Butter Sauce
1 Broccoli;bunch, medium
-cut into small florets
1/2 lb Crab meat

Crab and broccoli can work well together in a chowder or an egg
dish. But I think this recipe would be much improved with half the
broccoli and twice the crab meat though. And I'd probably drop it
into a pie crust and call it a quiche.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broccoli, Crab, and Cheddar Quiche
Categories: Eggs, Pies, Crab, Cheese, Dairy
Yield: 6 Servings

1 9" pie shell; unbaked
1 c Fresh broccoli; chopped
1 cn 4.25-oz. crabmeat; drained
1 c Mild cheddar cheese; shred'd
3 Eggs
1 c Heavy cream
1/4 ts Salt
1/4 ts White pepper

Heat oven to 350. Prick unbaked pie shell with fork; bake 7 mins.
Remove pie shell from oven; place broccoli and crabmeat evenly in
bottom of pie shell. Cover broccoli and crabmeat with cheese. In
small bowl, beat eggs well; stir in cream, salt, and pepper. Pour
egg mixture slowly into center of pie shell so mixture spreads
evenly. Bake at 350 for 35 to 45 mins. or until golden brown. Cut
into wedges to serve.

From: U.S. Seasonal Celebrations
Source: Griswold Inn, Essex, CT
Posted by: Sue Woodward

MMMMM



Cheers

Jim


... Everything I want to do is illegal.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 03-02-19 23:54, Fred A Ball <=-
spoke to Dale Shipp about Re: Sand Crabs <=-

I prefere king crab or snow crab legs as they are easier to get the
meat out of and do taste fantastic. And then there is lobster!! In
fact I am going to my BDay dinner to have lobster on Monday.

We got spoiled by the large lobsters in CT and Maine. There is much
more meat on a two pound lobster than there is on two one pound
lobsters, and even more that a couple of 1 1/4 as typically served in
local restaurants. Fortunately, we found a way to cater to our being
spoiled. The local Wegmans usually has large lobsters, 2 to 3 pound or slightly more. Last birthday we got a 2 1/2 pounder for Gail's
birthday, had them steam it and brought it home to eat. It was still
hot, and we got quite full.

Personally, I would not do this dish with lobster. I would do it with
chicken. I have a pair of locking castiron pans that work well to do
tandori.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Tikka
Categories: Appetizer, Shell, Poultry, Meat, Indian
Yield: 4 servings

1 1/2 lb Lobster -=OR=-
Chicken -=OR=-
Turkey -=OR=-
Lamb
8 oz Onion; coarsely chopped
3 oz Tomato paste
Salt to taste

MMMMM---------------------------SPICES--------------------------------
1/2 ts Ground black pepper
1 ts Ground white cummin
1/2 ts Ground ginger
1/2 ts Mango powder (amchoor)
1/4 ts Red food colouring (opt)

This is a great favourite. The real way to cook it is in a tandoor,
but it is almost as good over charcoal and you can also use the grill
(broiler). You can make them with any of the suggested ingredients
shown above.

Discard any fat, skin or shell, then cube the meat. Make a puree in
the blender, of the onion, tomato puree, salt and spices, adding a
little water to help them blend together, if needed.

Put the meat/fish cubes into the puree, and work it in with your
fingers. Cover the container with cling film and leave to marinate a
minimum of four hours, overnight if possible.

Thread the meat on skewers and cook over charcoal grill.
Alternatively, you can cover the grill pan rack with foil, then place
the individual tikkas on the foil and grill at a medium heat. Either
way, cook for about 10-15 mins.

Serve with a green salad, onion rings, lemon wedges, nan bread and
tandoori chutney.

Recipe from Indian Restaurant Cookbook - Pat Chapman ISBN 0 86188 3780

From: Ian Hoare Date: 05-06
International Cooking Ä

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:50:12, 04 Mar 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Bill Swisher wrote to Dave Drum <=-

Quoting Dave Drum to Bill Swisher <=-

Medical anaesthesia? Or self-administered? Bv)=

Medical, self-administered is to painful. The first time I quit

The self-administered I had in mind involves copious amounts of ethyl
alcohol .... sometimes mixed with ice and flavourants. Bv)=

smoking was when I was in the hospital with the heart attack. I
started back up again. Then I stopped after the bypass. For the final time. In a way I got off easy, it's people who just quit that have my admiration. I probably would have never been able to do it that way.
If you start looking around on the internet you'll find that
anaesthesia causes, or can cause, memory loss. Or maybe that was only
for cardiac surgury, I forget. I cut a newspaper article about it out
and framed it for behind my desk at work...then I could point and say
I had a medical problem. :-) I know shortly after the bypass I had to
ask Connie if a loan owed to us had been repaid, I had a memory of the loan at least, so I was only partially baffled.

That's an artefact of age. Or politics. Nearly all politicians have a "convenient" memory. It's a job requirement along with lying.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sparkling Memory
Categories: Beverages, Vegetables, Citrus
Yield: 1 Servings

5 md Carrots
3 Ribs celery; w/leaves if you
- like
1/4 sm Head of cabbage; in sections
- that fit your juicer
1/4 Lemon; peel optional

Cut the green tops of the carrots and scrub well (you
don't need to peel.

Wash the celery and cabbage.

Juice the carrots, celery and cabbage; add lemon as
desired.

Stir the combined juice, pour into a glass and serve
chilled or at room temperature as desired.

Yield: about 8 ounces (1 serving)

Recipe By: Cherie Calbom

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Permit your dreams to see the daylight." -- Bernard Kelvin Clive

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting Bill Swisher to Dave Drum on 03-03-19 12:42 <=-

Medical, self-administered is to painful. The first time I quit
smoking was when I was in the hospital with the heart attack. I
started back up again. Then I stopped after the bypass. For the final time. In a way I got off easy, it's people who just quit that have my admiration. I probably would have never been able to do it that way.

Richard sort of stopped smoking his pipe after being diagnosed with
Afib, but kept picking it up again.... He stopped finally for good, one
week before his heart attack that precipitated his bypass....

If you start looking around on the internet you'll find that
anaesthesia causes, or can cause, memory loss. Or maybe that was only
for cardiac surgury, I forget.

Both. But for cardiac surgery, there's the added part of having been on
the heart/lung machine for a significant length of time... the brain "remembers" having been "dead".... Interesting hallucinations in the
first few weeks thereafter, too..... :) It can be scary, but Richard
just found them interesting and intriguing... :)

I cut a newspaper article about it out and
framed it for behind my desk at work...then I could point and say I
had a medical problem. :-) I know shortly after the bypass I had to
ask Connie if a loan owed to us had been repaid, I had a memory of the loan at least, so I was only partially baffled.

After she confirmed whether or not it had been repaid, did the memory return...? Or did you just have to trust that she remembered it
right... :)

ttyl neb

... A Pseudonym is a nym that is not your real nym.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Nancy Backus to Bill Swisher <=-

After she confirmed whether or not it had been repaid, did the memory return...? Or did you just have to trust that she remembered it
right... :)

Actually I never really thought about it again. I went to work, my check went straight to the bank. She controlled the purse strings. She was an accountant
and later a Registered Agent. So I paid little attention to the money, if she said we could afford it...we did it, whatever "it" was.
I did tell Michael it, the memory loss, practially ruined me at work. Working where I did...well I didn't feel like I could make a mistake. And not trusting
my memory was really worrisome to me. Now I'm retired, it doesn't bother me that I can hide my own Easter Eggs or plan my surprise birthday party. We never did Christmas presents.

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Bill Swisher to Nancy Backus on 03-08-19 12:17 <=-

After she confirmed whether or not it had been repaid, did the memory
return...? Or did you just have to trust that she remembered it
right... :)

Actually I never really thought about it again. I went to work, my
check went straight to the bank. She controlled the purse strings.
She was an accountant and later a Registered Agent. So I paid little attention to the money, if she said we could afford it...we did it, whatever "it" was.

A good arrangement, as long as she was dependable, which it appears she
was.... :)

I did tell Michael it, the memory loss, practially ruined me at work. Working where I did...well I didn't feel like I could make a mistake.
And not trusting my memory was really worrisome to me.

I understand that feeling... I quit taking a med that messed with my
ability to think clearly, not only on my own account, but at the time, I
was responsible for someone else's (very extensive) medications...
didn't dare try to do that muddled....

Now I'm retired, it doesn't bother me that I can hide my own
Easter Eggs or plan my surprise birthday party. We never did Christmas presents.

A much less demanding set of circumstances... where a bit of memory loss
might be not that bad a thing.... ;) We don't do Christmas presents any more....

ttyl neb

... We've secretly replaced their dilithium with new Folger's crystals...

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)