[Sca-cooks] Looking for Crab recipes

[Phil Troy/ G. Tacitus Adamantius]

Also sprach <jenne at fiedlerfamily.net>:
>My personal theory is that the kitchens in which the blancmanger was
>cooked were cursed, and that the stove on which my almond-milk rice
>pudding was cooked, being one I have worked with at events for a long
>time, didn't dare to be contrary with me standing over it and cursing. :)

But... <splutter!> ... _I_ was running that kitchen! Am I not the 
Culinary Exorcist??? Am I not ten feet tall, and do I not breathe 
fire? Am I not faster than a speeding Cuisinart, do I not leap tall 
salads in a single bound and bend hot, pulled sugar in my bare hands? 
Do I not leap into fiery furnaces and emerge unscathed?

Do I not have a ten-inch Dick? And am I not one humble dude?

But actually, you're right. There were some totally unforeseeable 
problems with the equipment in that kitchen, since I got photos and a 
map, but not a clear idea of what worked and what didn't, and I 
actually repaired some of the equipment which looked like it hadn't 
been used or maintained in quite a while. But a full boil is a full 
boil, and a full boil is what we had in that pot of rice, for nearly 
two hours, or some five or six times as long as it should have taken, 
without its getting fully softened.

Phlip spoke of my crazed drive to find the packet of fennel. What she 
failed to mention is that immediately prior to that, someone had 
walked off with an entire, raw, boneless pork loin, Sunday dinner for 
up to maybe 24 people or four tables' worth of one of the meat 
courses for that feast, and I was feeling _extremely_ touchy about 
missing objects...

I'm normally at my most focused when all hell is breaking loose, but 
I can be very unfair about expecting the universe to behave in a 
logical manner.

Adamantius