[Sca-cooks] immersion blenders and stocks.

[Philippa Alderton]

--- Vladimir Armbruster
<vladimir_armbruster02 at hotmail.com> wrote:
> If I remember correctly, Blue crabs are soft
> shelled, and are meant to be
> eaten whole.

No, blue crabs are the crabs we find most commonly
here on the East Coast, and I believe that's the
variety I used to fish for off the Monterey docks
(been 40 years ago- my memory might be wrong there),
and they come mostly as hard shells, unless you're
lucky enough yo catch them in the soft shell phase of
their life cycle. I think hermit crabs are usually
pretty soft-shelled- I think that's why they hijack
snail-type shells for transient mobile homes. From
what Adamantius said, the _blue-claw_ crabs he was
mentioning in Europe were just as hard shelled as our
_blue_ crabs, but they used the perversion blender to
chop them up.

Making stock, btw, uses ingredients that aren't
normally cooked with otherwise, but which are strained
out of the stock later. I frequently use whole onions,
including the skins, in my stocks, if I want a darker
color- when I have the space in the freezer, I'm
likely to have a container into which I'll throw
various animal parts as well as various vegetable
peelings and leavings ( wilted celery leaves and
bottoms, potato and carrot peels, etc) and when it
gets full, I'll make a generic stock. I only make a
specific beef or veal or shrimp stock when I want that
particular flavor for a specific reason.

Phlip

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

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