[Sca-cooks] Looking for Crab recipes

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Phlip:
>Ene bichizh ogsen baina shuu...
>
>>  You said you were looking for something to bulk out the crab. I
>>  think, if I were you, I'd do a blomanger of fish and just use
>>  crabmeat, maybe garnishing with a smaller percentage of crab shells
>>  so people know what they're getting into (Hint:
>>  PRE...COOK..THE...RICE...!!!).
>
>Gee, Adamantius, what brought that on?
>
>Giggling madly at a certain memory ;-)

twitch... twitch... left eye blinks rapidly and independently of 
motor control...

My theory, for lack of a better one, is that almond oil is _the_ 
perfect waterproofing material for rice, and that rice to be cooked 
in almond milk either needs to be precooked in water or stock first, 
or bruised or pulverized in some way to speed up the process. Maybe 
it was extremely hard or soft water, I don't know. What I do know is 
that rice, even in quantity, shouldn't take two hours to cook in 
plenty of liquid and a heat range providing between a full, rolling 
boil to a steady simmer all that time. And just as obviously, the 
longer you cook it, the greater the likelihood that it'll burn.

Actually, I believe most blancmanger recipes do specify pre-cooking, 
or at least cooking in stock or water before adding the almond milk. 
Unfortunately, they don't say why, or warn you what will happen if 
you don't.

A.