[Sca-cooks] More Chinese Cooking Stuff

[Philippa Alderton]

--- "Craig Jones." <craig.jones at airservices.gov.au>
wrote:

> Sydney Cockles - Anadara trapezia
> http://www.dpi.qld.gov.au/fishweb/2587.html

Look rather similar to scallops. Anybody out there had
and/or used both, can maybe tell me cooking and flavor
comparisons?

> Pipies - Plebidonax deltoides
> http://www.dpi.qld.gov.au/fishweb/2590.html

Rather similar to clams, by appearance. Are these
sinle or double shelled?


> >> Anyone have a guess what they are asking for with
> >> "Ark Shells".  I
> >> assume Pipis or cockles, perhaps razor shells?

Not a clue- I'll ask Paul when he gets back. What are
razor shells? Razor clams, maybe?

> Yep.  Health Tip:  Don't do the Tangut Lungs recipe
> in Soup as I'm
> still mentally scarred from the first attempt at the
> dish.  "hunks of
> Liver Flavoured Marshmallow floating in a bitter
> green clag" was my
> description, the next nicest comments from the group
> was "Vile".

Might hafta look at that. Suspect it could be made
edible. Never thought I'd like real haggis, either,
until I butchered the sheep, and got a friend to make
it. I prefer muscle meats, but I've discovered all
sorts of innards are quite edible, when made right.

Phlip

=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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