[Sca-cooks] immersion blenders

[Philip & Susan Troy]

>>>Case in point: at a Provencal restaurant I worked in, it was the
>>>practice to semi-pulverize whole, live, blue-claw crabs to stir into
>>>several of the fish stocks, thus giving them an intense crab flavor,
>>>suitable for a-la-minute-pseudo-bouilliabaise and variants thereof.
>>>
>>
>>The WHOLE crab??? Guts, shell and all???
>>
>>I'm sure this would increase the calcium content, but still...
>>
>>Stefan
>
>
>I presume they were soft-shell crabs.  Soft-shells are the same critter
>as the hard-shells, but at a different stage of their molting.  They are
>traditionally eaten whole, guts and all.  I've had them sauteed on a
>sandwich, fried, all kindsa ways.
>
>-Magdalena
>
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks