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sf[_9_]

On Mon, 10 Oct 2016 08:29:31 -0300, wrote:

> On Sun, 9 Oct 2016 21:49:41 -0500, Sqwertz >
> wrote:
>
> >On Sun, 09 Oct 2016 09:19:51 -0300, wrote:
> >
> >> I haven't looked through the newest one, the two I have are an
> >> original (lucky find in a used book store along with a Larousse
> >> Gastronomique) and a 1964 edition.
> >
> >I just downloaded Larousse and opened it up to a random page:
> >
> >Larousse on Crab:
> >
> >To prepare
> >
> >To kill a live crab, stab it several times with a sharp metal skewer
> >into the underside directly behind the eyes or centrally under the
> >tail flap. If in doubt about the humane method, consult a fishmonger.
> >
> >Cook the crab by boiling it in salted water for 20-30 minutes, then
> >drainand rinse under cold water...
> >
> >---------
> >
> >Boil for 20-30 minutes?!?!? Is that a 30-pound crab? For dungeness
> >crab, I steam for maybe 12 minutes. Definitely not boil it for 30
> >minutes!
> >
> >Kinda makes me skeptical about the rest of what he writes.
> >
> >-sw
>
> I don't cook with it, but if it was the usual European Dungeness crab,
> it could indeed be huge. I bought it as a souvenir and also a very
> nice, well used copy of Ma Beeton.

There is no such thing as a European Dungeness crab.

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