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Posts posted by Wait. Wot
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Welcome!
If the shell is soft enough to cut, chew and swallow I can't imagine it doing you any harm. Soft shell crabs are available frozen and, in season, fresh in the US.
I had a similar experience decades ago with lobsters. They were probably just starting to expand to break the old shell. When we cracked the old shell and pulled out the meat it was larger than the shell it was in. We had to peel off the new shell. The new shell was the thickness and consistency of writing paper. The lobster was excellent.
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Welcome!
I'm looking forward to seeing your recipes.
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It seems that retirement really means that you're going to be busier than you have ever been before. That's what happened to me.
Welcome.
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1 hour ago, Margaret Pilgrim said:
You are living well!
I try. It's the only life I have.
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3 minutes ago, KennethT said:
ACIFP?
Antique Cast Iron Fry Pan. Likely my mother's grandmother's. Keep them seasoned and they are damned near immortal.
People used to sift through the remains of their house fire for their cast iron cookware that only needed to be re-seasoned to be used again.
10 minutes ago, KennethT said:- 1
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17 hours ago, MetsFan5 said:
Shucking oysters is a skill I would love to llearn.
If you can, chill them to about 28F. They won't freeze at that temperature but they can't put up much of a fight.
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14 hours ago, MetsFan5 said:
Shucking oysters is a skill I would love to learn.
A good oyster knife and a pair of silicone cut resistant gloves are a requirement. Neither need be expensive. Other than that, an understanding of bivalve Mollusk's hinge anatomy. If that fails you, YT is your friend.
I couldn't make a living shucking oysters but I don't have to 😄.
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I've been remiss in posting for various reasons, interesting and otherwise.
I finally shucked the oysters I bought for NYE. That platter is 16" wide.
Today I harvested the last produce of 2021 or the first of 2022 depending one the scorekeeper's interpretation of the calendar. All brassicas, red vein kale, nth generation of broccoli side shoots with leaves and the smallest Brussels sprouts I've ever seen. They ranged from the size of peas to the size of acorns.
I sauted them with our garlic, olive oil and butter.
There will be no more until I replant. I pulled the plants out so I could put the garden to bed under a blanket of tarps before it snows tonight.
Served with a bone in strip steak (SV 4 hours at 123F and seared in a ACIFP at 700F on the Elda) smothered in red wine mushroom sauce.
I was going to have air fried french fries but a large Manhattan got in my way.
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4 hours ago, KennethT said:
If they're like a lot of NYers, no one else would fit in their apartment!
Or they no longer have a kitchen 😄
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Olive oil and butter fried baby bella mushrooms with homegrown onions and garlic seasoned with Penzey's curry powder, smoked paprika, cayenne, black pepper and sea salt. The last (!?) of this year's harvest of fresh broccoli, last year's frozen cherry tomatoes and purchased organic peas with curry powder.
Cooked with shrimp and bay scallops.
Sauce made with stock from shrimp shells, arrowroot and water blended with other ingredients.
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3 hours ago, Dejah said:
Country-style ribs was a cut I always used for char siu. The ones I get usually has a bone at the end. The cut, like mgaretz said is cut perfectly for char siu, a mix of fat and lean.
However, our Superstore no longer carries that cut, and no other store in our city carries that cut.IIRC county-style ribs are cross cuts of Boston (or pork) butt. Around here pork butt is almost always available but country-style ribs come and go.
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5 hours ago, JoNorvelleWalker said:
Put a little sear on that steak and it's just the way I like it.
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4 hours ago, heidih said:
Dang my guess was cumin. Do not associate dill with beef. Old ideas - need mind expansion
I was thinking caraway.
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That mushroom tart looks fabulous. I'd like to see if I make a gluten free version of it. Could you please provide a recipe?
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Fish and Seafood
in Cooking
Posted
The banana is a mazano or apple banana and is 4 inches long. Still, those are huge oysters.