Young girls from the Philippines and 1:10 IIRC. Then you never expect - the Karaoke torture.
Nobody expects the Karaoke Torture! Amongst our weaponry are such diverse elements as: fear, surprise, ruthless efficiency, an almost fanatical devotion to the Emperor, and nice red uniforms
Someting actually better here than there.
Had salt and pepper crab in Beijing but the crabs were scrawny and had very little meat. I also didn't get the VERY expensive (by Chinese standards) hairy crab. They come bound in a government seal guaranteeing authenticity, and go for $35 and up for about an oz. of meat. In San Francisco's Chinatown they use the local product which certainly has a surfeit of substance compared to most at the same cost.
Had salt and pepper crab in Beijing but the crabs were scrawny and had very little meat. I also didn't get the VERY expensive (by Chinese standards) hairy crab. They come bound in a government seal guaranteeing authenticity, and go for $35 and up for about an oz. of meat. In San Francisco's Chinatown they use the local product which certainly has a surfeit of substance compared to most at the same cost.
Attachments
mud crab (my favourite crab) is superb served this way. we would get more than 1oz of meat in the claw. normally 500g-1kg with ~25% meat, but can get to 3kg. even our Blue Swimmer crap (excellent for chili crap) is 300g-400g (up to 1kg) with ~40% meat. these are fairly abundant wild, as are muddies.
now I see why you guys envy our seafood so much, I had no idea it was so measly elsewhere.
now I see why you guys envy our seafood so much, I had no idea it was so measly elsewhere.
That one there was a good 500-750g, on the east cast we are back to pertty tiny ones with very hard shells and this dish does not work. OTOH we have cold water lobster and before the limits you could order a 10 lb one in a restaurant on occasion, 4-6 lb always.
we stopped fishing our giant crabs afaik, they grow too slowly and it was overfished, those buggers get massive. not sure if anyone is farming them, the Japanese loved them and its the largest outside of the Japanese King.
our best/tastiest crays arent so huge, maybe 3kg. the giant freshwater lobster is now illegal to fish, used to be up to ~5kg
we export to both your countries at a premium, so clearly somebody does ... its the first thing I get asked about when asked for food recommendations down here.
but OK, you guys dont.
our best/tastiest crays arent so huge, maybe 3kg. the giant freshwater lobster is now illegal to fish, used to be up to ~5kg
we export to both your countries at a premium, so clearly somebody does ... its the first thing I get asked about when asked for food recommendations down here.
but OK, you guys dont.
Last edited:
You guys are too crabby for me tonight. I am cooking Jellyfish for the first time and am learning a lesson or two along the way. I bought a brine version of salted. I rinsed, blanched for 30 seconds and watched the poor things shrink into nothingness, so I doubled the amount.
Note to self: Don't do that.
Putting them into cold water baths and changing it every half hour has brought the obvious to the forefront. As the salt is released, the damn things begin to swell. I now happen have about 4 times what I need for tonight and it's still growing. According to the 'internet' you leave it in the water baths for 3-4 hours, 8 hours, overnight or 3-4 days so I'm glad I checked there first for consistency before I started.
I have eaten this many times at the restaurant and been intrigued, but as a virgin cooker, I am finding this entertaining to say the least. Every hour it looks a lot more like what is put on the table.
Note to self: Don't do that.
Putting them into cold water baths and changing it every half hour has brought the obvious to the forefront. As the salt is released, the damn things begin to swell. I now happen have about 4 times what I need for tonight and it's still growing. According to the 'internet' you leave it in the water baths for 3-4 hours, 8 hours, overnight or 3-4 days so I'm glad I checked there first for consistency before I started.
I have eaten this many times at the restaurant and been intrigued, but as a virgin cooker, I am finding this entertaining to say the least. Every hour it looks a lot more like what is put on the table.
(I'd kill it, while you still can)
Deep-frying prawn crackers remains a lot of fun.
Last edited: