SC - re:Iscia ex Spondylis- a bit on Scallops et al.

[Olwen the Odd]

I shall never eat them again.  Thank you...
Olwen


>From: Jeff Heilveil <heilveil at uiuc.edu>
>Reply-To: sca-cooks at ansteorra.org
>To: Bucatar-sef <sca-cooks at ansteorra.org>
>Subject: SC - re:Iscia ex Spondylis- a bit on Scallops et al.
>Date: Thu, 13 Jul 2000 08:57:52 -0500 (CDT)
>
>Salut!
>Just a bit of Biology TA taking over here... the adductor muscles are on
>the anterior sides of the umbel (the little knob in the front [yeah, I
>know, the anterior side should be the one that opens, but some dumb
>scientist decided that the lips had to face front, so it's not]).  That
>thing in the middle, that's the critter itself.  Under the mantel and
>gills is the visceral mass, which is what we always eat with mussels and
>clams.  Now, if you really want some fun (and have a good thin knife,
>which my students never do) cut off the foot and then make a  slice across
>the middle of the beast, so you can lift the top from the bottom.  Then
>you should be able to pick out all of the internal organs.  If anyone is
>interested, there are a couple of websites with virtual clam and mussel
>dissections, send me an email and I'll dig them out.  As it is slipping
>from culinary information, mayhaps you should email off the list.
>
>Returning the Brain to Bogdan, hunter of knowledge and "new" recipes...
>
>Cu drag,
>Bogdan
>
>
>_______________________________________________________________________________
>Jeffrey Heilveil M.S.		      Ld. Bogdan de la Brasov, C.W.
>Department of Entomology	A Bear's paw and base vert on field argent
>University of Illinois
>heilveil at uiuc.edu
>office: (217) 244-5115
>home: (217) 355-5702
>ICQ: 34699710
>
>Once one dismisses the rest of all possible worlds, one finds that this is
>the best of all possible worlds.
>				 -Voltaire, _Candide_
>_______________________________________________________________________________
>
>
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