Cal, I always meant to ask when you do crab do you actually throw away the innards as it looked? My Japanese friends think the slimy yellow stuff is what matters the rest is just a PITA to get at. 🙂
Hi Scott,
It depends. If it is done in a boil, then yes, the uglies are disposed of. If it is fried, then depending on who is there determines if the shell and uglies are part of it. If included, we do a fried garlic and chilies accompaniment with scallions.
It depends. If it is done in a boil, then yes, the uglies are disposed of. If it is fried, then depending on who is there determines if the shell and uglies are part of it. If included, we do a fried garlic and chilies accompaniment with scallions.
A Chinese friend of mine (after years) finally asked
me why I threw away the lobster head and ate the
tail. Seems I had it backwards ........
me why I threw away the lobster head and ate the
tail. Seems I had it backwards ........
No politics, Jacco. 😉
Evolutionary scientist hero worshiper -- bread knives are disposable, don't sweat their preservation. 🙂
Apropos nothing else: one can eat a LOT of oven-roasted broccoli; 3 of us combined ate roughly 6 crowns on Friday night. It's a nice change from the usual steaming, which I've grown tired of having.
They all call it the brains which I think is funny. Except squid innards which are particularly foul by even by my standards, and then there is sweet fish.
https://www.youtube.com/watch?v=iyaWkbJrpaw
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Nice job for your retirement would be to offer your services as a horse measure expert!
It's Christmas time again and I'm again on the hunt for decent candied fruits to cook panforte. 🙂
I don't think I've yet shared the recipe I've settled on. No credits to me beside the translation, it's straight from this website: Noël en Italie: Panforte di Siena (cadeaux gourmands italiens) . That website is a goldmine btw, if you read either French or Italian.
Panforte di Siena (serves about 8-10 persons)
- 120g whole almonds
- 80g hazelnuts
- 150g sugar
-100g honey
- 200g candied melon
- 100g candied orange peels
- 50g candied citron peels
- 50g flour
- 3 teaspoon powdered cinnamon, ½ teaspoon powdered coriander, ½ teaspoon powdered nutmeg, ½ teaspoon black pepper, ¼ teaspoon powdered cloves
- 1 sheet wafer paper, some icing sugar
1. preheat the oven at 150°C. Roast the almonds and hazelnuts for 10min. Roll the nuts in your hands to remove some of the skin.
Cut the candied fruits into small cubes. Mix the flour and the spices.
2. Heat slowly together the honey and the sugar, bringing those up to 120°C (to check temperature: if you drop a a bit of sugar in cold water, it must form a ball).
Pour the sugar on the fruits, add the flour. Mix quickly, to create a more or less homogeneous mix.
3. Prepare a round form of about 20cm in diameter, by oiling the side and putting the wafer paper in the bottom. Spread the mix in.
Cook in the oven for half an hour, at 150°C.
Remove of the oven, carefully take the panforte out of the form.
Let it cool and then put icing sugar on top.
It can be kept for a pair of weeks at ambiant... if you can resist the temptation (and if you use good candied fruits).
I don't think I've yet shared the recipe I've settled on. No credits to me beside the translation, it's straight from this website: Noël en Italie: Panforte di Siena (cadeaux gourmands italiens) . That website is a goldmine btw, if you read either French or Italian.
Panforte di Siena (serves about 8-10 persons)
- 120g whole almonds
- 80g hazelnuts
- 150g sugar
-100g honey
- 200g candied melon
- 100g candied orange peels
- 50g candied citron peels
- 50g flour
- 3 teaspoon powdered cinnamon, ½ teaspoon powdered coriander, ½ teaspoon powdered nutmeg, ½ teaspoon black pepper, ¼ teaspoon powdered cloves
- 1 sheet wafer paper, some icing sugar
1. preheat the oven at 150°C. Roast the almonds and hazelnuts for 10min. Roll the nuts in your hands to remove some of the skin.
Cut the candied fruits into small cubes. Mix the flour and the spices.
2. Heat slowly together the honey and the sugar, bringing those up to 120°C (to check temperature: if you drop a a bit of sugar in cold water, it must form a ball).
Pour the sugar on the fruits, add the flour. Mix quickly, to create a more or less homogeneous mix.
3. Prepare a round form of about 20cm in diameter, by oiling the side and putting the wafer paper in the bottom. Spread the mix in.
Cook in the oven for half an hour, at 150°C.
Remove of the oven, carefully take the panforte out of the form.
Let it cool and then put icing sugar on top.
It can be kept for a pair of weeks at ambiant... if you can resist the temptation (and if you use good candied fruits).
No Prob.
(did I already mention this one was a distant relative in the states ? https://www.youtube.com/watch?v=7hXhxpgnAxs )
My financial means are far less, I promise. 🙂 Sorry if I insinuated that one should trash a $100 knife. Bread knives, for me, have been the $5-$10 supermarket fare which tend to do their job well for a couple years. But when they stop cutting effectively, time to move on.
I bought my first really proper bread knife by saving discount stamps from the supermarket butcher.
It's been going strong for over a quarter century, and likely good for another.
It's been going strong for over a quarter century, and likely good for another.
A website called The Knife Merchant got me excited about Ludwig Schiff's offset-handle bread knife. It keeps your knuckles off the cutting board. They say lots of companies copied its design, calling it a "sandwich knife". Mine has lasted 6-7 years so far and is still going strong.
An externally hosted image should be here but it was not working when we last tested it.
The spring loaded stropper on my knife sharpener allows for re-edging bread knives. Quite handy when your better half uses it for things other than bread.
That offset handle looks like a great idea.
That offset handle looks like a great idea.