they're customarily eaten whole.
I used to collect them when I was clamming on Vancouver Island. I've
seen three ways of dealing with them: thoroughly deep frying whole
ones in their shells and then eating them shell and all, freezing
That is the way normally suggested, and as
I've eaten creatures with semi-flexible
shells (shrimp, crickets, and so on) whole,
that seems to make the most sense.
them, breaking and peeling off the top shell, then cooking them by
frying in butter
Which might make sense as well but would
take those additional steps (not likely
for an impatiently hungry and likely male
audience) and the availability of a freezer.
and boiling them, then peeling off the top shell
after they've cooled. Once the top shell is removed they're ready to
eat whole, no fiddly picking required.
Boiling has its own primitive appeal, but
I can vicariously feel the burned fingers
that come from that same impatience.
Soft shelled ones got bitten in half and eaten right on the beach!
Were they briny and sweet and sort of
amaebiish?
I thought I might have invented a new cocktail today but when I
googled the ingredients it turned out to be just a slight variation
on somebody else's prior discovery.
By now pretty much every combination
whether tasty or idiotic has no doubt
been stumbled on, photographed, and
written about.
My Procrastination Cocktail
2 oz Gordon's gin
1 oz Dry Vermouth
1/2 oz Green Chartreuse
1 tsp lemon juice
Shake all ingredients with ice and strain into a chilled coupe glass. Original Procrastination Cocktail
2 oz Rutte Dry gin
1/2 oz Martini Extra Dry Vermouth
3/4 oz Pallini Limoncello Liqueur
1 tsp Green Chartreuse
Stir all ingredients with ice and strain into a chilled coupe glass.
Garnish with a lemon twist.
From: Difford's Guide For Discerning Drinkers
Created by: Paul Clark
What was your working title? Certainly
not Procrastination. I'd have said "Green
hornet," but it turns out that name too is
taken - several dozen times over.
... Fallacies do not cease to be fallacies because they become fashions.
But when repeated often enough they sometimes
find themselves in the canon of accepted
knowledge and can become exceedingly difficult
to dislodge from their position.
Semmeln (rolls)
categories: white breads
servings: 10
180 ml water (lukewarm)
500 g flour
1 pn salt
1 pk dry yeast
1 pn sugar
120 ml milk (lukewarm)
Knead the ingredients until the dough pulls away
from the bowl (works with mixer and dough hook).
Cover and allow to stand for 30 min, then knead
well again.
Roll a piece of dough on a floured board into a
ball, place on a tray lined with baking paper.
Allow enough space between rolls.
Slash the dough balls with a sharp knife once or
crosswise. Cover with a moist towel and let
rise another 10 to 20 min.
Then bake in a preheated 200C/400Foven 15 to 20
min until golden.
If you want a Kaisersemmel, the rolls must be
molded in a star shape.
gutekueche.at
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