SC - Conch

[Christine A Seelye-King]

Phlip writes:
> Uh, conch comes out of conch shells- they're a sea snail, very common 
> in Florida, and frequently given away by people collecting and cleaning

> conch to sell the shells to tourists. 
> The meat itself is very tough- if you'd like conch chowder next 
> week, start it simmering tonight, in order to tenderize it. Beating it
with a 
> hammer doesn't help, 
> Phlip
>

	True, beating it with a hammer doesn't help!  When I was working as a
Garde Manger, we did a regular Friday Night Seafood Buffet for the hotel.
 We made Conch Seviche, raw conch, some colored peppers, red onions,
maybe some parsley, s&p, and lime juice with olive oil.  We let it sit
for at least one day, more was better, and the lime juice helped to break
down the conch meat.  I'm not a big fan of raw seafood, but it did help
to tenderize what can be a very rubbery meat. 
	Christianna
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