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cshenk

sf wrote in rec.food.cooking:

> 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.

Isn't there a city by that name though that they may use for the crabs?

Carol

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