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"Eight-fold hot"
Hello, All!
While trying to find a duck recipe I came upon "Little Ma's Recipe Corner": http://www.chinavista.com/culture/cuisine/recipes.html There are numerous and sometimes unlikely recipes that I have never seen before but one of them referred to "eight-fold hot" oil and later said "Reduce the heat to six-fold". Does anyone know what these terms means? Another recipe was for "new-born" pigeon and in that one was to select new-born pigeons weighing 400g. Is this perhaps a recipe out of the past for dodo (it *was* a pigeon) since 400g is about a pound :-) TIA, James Silverton Potomac, Maryland, USA |
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"James Silverton" <not.jim.silverton.at.comcast.net> wrote in message
... <snip> > There are numerous and sometimes unlikely recipes that I have > never seen before but one of them referred to "eight-fold hot" > oil and later said "Reduce the heat to six-fold". Does anyone > know what these terms means? well if you tell us which recipe it's taken from, we might be able to help. The number 8 has a number of references in Chinese. > Another recipe was for "new-born" > pigeon and in that one was to select new-born pigeons weighing > 400g. Is this perhaps a recipe out of the past for dodo (it > *was* a pigeon) since 400g is about a pound :-) it's a recipe for squab/young pigeons. Not a very popular dish outside HK, Macau & Mainland but still popular there. I ate a few earlier this year when i went there. Sometimes quails are substituted... someone(peter dy?) posted pics from their San Francisco Chinatown trip/meal & quails were one of them. side note : a lot of Chinese cooking you find in the West are Southern Chinese dishes, mainly Cantonese as HongKong/Canton was the main route by which many Chinese left Mainland China over the last 100+ years. It's only in recent times that we hear, see or eat *other* regional dishes from China. DC. |
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DC. wrote on Mon, 3 Oct 2005 17:18:19 +0100:
D> "James Silverton" <not.jim.silverton.at.comcast.net> wrote D> in message ... D> <snip> ??>> There are numerous and sometimes unlikely recipes that I ??>> have never seen before but one of them referred to ??>> "eight-fold hot" oil and later said "Reduce the heat to ??>> six-fold". Does anyone know what these terms means? D> well if you tell us which recipe it's taken from, we might D> be able to help. The number 8 has a number of references in D> Chinese. I'd half guessed later that "new-born" might be a bad translation of squab :-). The recipe is quite short and appears at the URL I gave. Braised Fungus Materials: 750g fungus 100g winter bamboo shoots 15g fresh garlic 10g scallion 10g garlic slices Preparations: 1.. Rinse the fungus, stir-fry in 8-fold hot oil with scallion knots and ginger, simmer for 10 minutes. 2.. Put some oil in the wok, when the oil is 6-fold hot, drop in winter bamboo shoots, stir-fry till the shoots turn slightly yellow, drop in the fungus and simmer for a while, add seasonings, thicken with cornstarch solution. James Silverton. |
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"James Silverton" <not.jim.silverton.at.comcast.net> wrote in message
... <snip> > Braised Fungus > > > Materials: > 750g fungus > 100g winter bamboo shoots > 15g fresh garlic > 10g scallion > 10g garlic slices > > Preparations: > 1.. Rinse the fungus, stir-fry in 8-fold hot oil with > scallion knots and ginger, simmer for 10 minutes. > 2.. Put some oil in the wok, when the oil is 6-fold > hot, drop in winter bamboo shoots, stir-fry till the shoots turn > slightly yellow, drop in the fungus and simmer for a while, add > seasonings, thicken with cornstarch solution. > > > James Silverton. Here's what i think... heat oil in wok till smoking, add scallion knots & ginger then straight away lower flame to simmer for 10mins. This in Cantonese is called *Pao-Heong* = to explode the fragrance meaning to make it fragrant but not to burn it. This is a fairly common technique using scallions & ginger, sometimes towards the end, a little sugar is added for a sweeter fragrance & taste. I'm not familiar with the term "8 fold hot" & i will ask about it, i'm quite sure it's an old Chinese saying. The 6-fold would mean more or less the same thing but lesser heat... that's my guess. Maybe someone else (Tippi) might have an answer/translation for 8 & 6 fold hot. HTH. DC. |
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DC. wrote on Mon, 3 Oct 2005 22:54:01 +0100:
D> "James Silverton" <not.jim.silverton.at.comcast.net> wrote D> in message ... D> <snip> ??>> Braised Fungus ??>> ??>> Materials: ??>> 750g fungus ??>> 100g winter bamboo shoots ??>> 15g fresh garlic ??>> 10g scallion ??>> 10g garlic slices ??>> ??>> Preparations: ??>> 1.. Rinse the fungus, stir-fry in 8-fold hot oil ??>> with scallion knots and ginger, simmer for 10 minutes. ??>> 2.. Put some oil in the wok, when the oil is 6-fold hot, ??>> drop in winter bamboo shoots, stir-fry till the shoots ??>> turn slightly yellow, drop in the fungus and simmer for a ??>> while, add seasonings, thicken with cornstarch solution. ??>> ??>> James Silverton. D> Here's what i think... heat oil in wok till smoking, add D> scallion knots & ginger then straight away lower flame to D> simmer for 10mins. This in Cantonese is called *Pao-Heong* = D> to explode the fragrance meaning to make it fragrant but not D> to burn it. This is a fairly common technique using D> scallions & ginger, sometimes towards the end, a little D> sugar is added for a sweeter fragrance & taste. I'm not D> familiar with the term "8 fold hot" & i will ask about it, D> i'm quite sure it's an old Chinese saying. The 6-fold would D> mean more or less the same thing but lesser heat... that's D> my guess. Maybe someone else (Tippi) might have an D> answer/translation for 8 & 6 fold hot. Fair enough and you are probably right as to how make the recipe. I was just intrigued by a completely new terminology! James Silverton. |
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"DC." > wrote...
> it's a recipe for squab/young pigeons. Not a very popular dish outside HK, > Macau & Mainland but still popular there. I ate a few earlier this year when > i went there. Sometimes quails are substituted... someone(peter dy?) posted > pics from their San Francisco Chinatown trip/meal & quails were one of them. Oh so gross! I try to keep an open mind, but in my Western mind pigeons are just the most disgusting creatures and I can't imagine ever eating them. I know that they're a perfectly fine source of animal protein, but to me pigeons are nothing more than shit machines, created by the gods to unload poop on pedestrians walking below, or on my car. A story about eating pigeons is from a Dilbert comic strip. In the story Dilbert is summoned to appear before the accounting trolls who ask him why he dared to bill $10 per day for meals during a business trip when the accounting guidelines required him to stun a pigeon with his briefcase and cook it on a travel iron. Dilbert responds that it was taking too long, to which the accounting troll replies that he needs to use the wool setting. As for pigeons, I despise them. I like all kinds of other birds, but as for pigeons I deliberately aim my car at them and gun the motor and try to run over them - I've succeeded twice. |
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"Sexual Harassment Panda" > wrote:
>Trolling snipped] PLONK! -- Nick. Support severely wounded and disabled War on Terror Veterans and their families: http://saluteheroes.org/ & http://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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Salut/Hi Panda,
le/on Tue, 04 Oct 2005 08:02:17 GMT, tu disais/you said:- >Oh so gross! ???? A bird is a bird. Either it's good to eat or it isn't. > I try to keep an open mind, Not hard enough, IMO. > but in my Western mind pigeons are just the most disgusting creatures and I can't imagine ever eating >them. Not to your western mind, I'm also a westerner and I find pigeons no more disgusting than any other bird, and their shit is considerably less stinky than ducks, geese and any number of seabirds. So it's to your _prejudiced_ mind. You're of course entitled to your prejudices and opinions, but if you express them here, and in such strong language, then you musr expect to get your _personal, biased, and stupid_ opinion equally strongly criticised. As for aiming your car at birds, I have done it successfully with pheasants a couple of times. The art is to make sure you get them while still on the ground. That way you can knock their heads off with the engine without damaging them, and they're as good for the pot as if you had shot them. It's also a bad idea to chase them onto the roadside. There are often hidden obstacles - like ditches and insurance companies tend to take a dim view of a claim for a new suspension because you were pigeon or pheasant hunting IN the car. -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website |
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"James Silverton" <not.jim.silverton.at.comcast.net> wrote in message ... : Hello, All! : : While trying to find a duck recipe I came upon "Little Ma's : Recipe Corner": : http://www.chinavista.com/culture/cuisine/recipes.html : : There are numerous and sometimes unlikely recipes that I have : never seen before but one of them referred to "eight-fold hot" : oil and later said "Reduce the heat to six-fold". Does anyone : know what these terms means? Another recipe was for "new-born" : pigeon and in that one was to select new-born pigeons weighing : 400g. Is this perhaps a recipe out of the past for dodo (it : *was* a pigeon) since 400g is about a pound :-) : Hi James, the numbers suggest just the settings on the cooker? Does 'select new-born pigeons weighing 400g' not allow a number of pigeons total weight 400g? cheers Waaza ps have you ever seen a baby pigeon? |
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"Wazza" > wrote in message
... <snip> > ps have you ever seen a baby pigeon? there seem to be some apprehension about eating baby pigeons/squabs but certain specialised poultry farmers, esp. those breeding game birds still do breed them for restaurants. I've eaten squabs in Chinese & French restaurants, i don't see a problem with it as long as it's bred for human consumption & passes any animal/poultry husbandary rules/laws. DC. |
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Ian wrote on Tue, 04 Oct 2005 11:59:26 +0200:
IH> le/on Tue, 04 Oct 2005 08:02:17 GMT, tu disais/you said:- ??>> Oh so gross! IH> ???? A bird is a bird. Either it's good to eat or it isn't. ??>> I try to keep an open mind, IH> Not hard enough, IMO. ??>> but in my Western mind pigeons are just the most ??>> disgusting creatures and I can't imagine ever eating them. IH> Not to your western mind, I'm also a westerner and I find IH> pigeons no more disgusting than any other bird, and their IH> shit is considerably less stinky than ducks, geese and any IH> number of seabirds. I don't think I would be able to bring myself to eat any feral bird living in a city but I have eaten pigeons (farmed) a good deal of my life. I wonder if any of those expressing disgust have ever had "squab chicken"? I admit that most preparations of pigeon that I have encountered have been in French-style cusine. James Silverton. |
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James Silverton wrote:
> Ian wrote on Tue, 04 Oct 2005 11:59:26 +0200: > > IH> le/on Tue, 04 Oct 2005 08:02:17 GMT, tu disais/you said:- > > ??>> Oh so gross! > > IH> ???? A bird is a bird. Either it's good to eat or it isn't. > > ??>> I try to keep an open mind, > > IH> Not hard enough, IMO. > > ??>> but in my Western mind pigeons are just the most > ??>> disgusting creatures and I can't imagine ever eating them. > > IH> Not to your western mind, I'm also a westerner and I find > IH> pigeons no more disgusting than any other bird, and their > IH> shit is considerably less stinky than ducks, geese and any > IH> number of seabirds. > > I don't think I would be able to bring myself to eat any feral bird > living in a city but I have eaten pigeons (farmed) a good deal of my > life. I wonder if any of those expressing disgust have ever had "squab > chicken"? I admit that most preparations of pigeon that I have > encountered have been in French-style cusine. I've eaten wild pideons in Holland, that we shot ourselves. Tasty!!! I've also eaten quail, Thai style or something. -- Dan |
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"Sexual Harassment Panda" > wrote in message m... > "DC." > wrote... > > it's a recipe for squab/young pigeons. Not a very popular dish outside HK, > > Macau & Mainland but still popular there. I ate a few earlier this year when > > i went there. Sometimes quails are substituted... someone(peter dy?) posted > > pics from their San Francisco Chinatown trip/meal & quails were one of them. > > Oh so gross! I try to keep an open mind, but in my Western mind pigeons > are just the most disgusting creatures and I can't imagine ever eating > them. The French will be very surprised to learn that they aren't "Western". ;-) Musashi |
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"Musashi" > wrote...
> The French will be very surprised to learn that they aren't "Western". ;-) But the French eat snails too... |
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"DC." > wrote:
> "Wazza" > wrote in message > <snip> > > ps have you ever seen a baby pigeon? > > there seem to be some apprehension about eating baby pigeons/squabs but > certain specialised poultry farmers, esp. those breeding game birds still > do breed them for restaurants. I've eaten squabs in Chinese & French > restaurants, i don't see a problem with it as long as it's bred for human > consumption & passes any animal/poultry husbandary rules/laws. > When I was in my early teens, my uncle raised homing pigeons. When he wanted to get a pair to breed, combining such traits as speed and endurance, he'd put them in a separately cooped area to um . . . you know. Our best results were with old '49 and a red-bar hen. Their kids won a lot. Sometimes the boy and girl birds in the general population would do what boys and girls do and a hen would hatch a chick whose father couldn't be determined. Those chicks would be raised to squab size, humanely slaughtered and eaten by us. They were tasty! -- Nick. Support severely wounded and disabled War on Terror Veterans and their families: http://saluteheroes.org/ & http://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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"Sexual Harassment Panda" > wrote in message ... > "Musashi" > wrote... > > The French will be very surprised to learn that they aren't "Western". ;-) > > But the French eat snails too... > Yes they do. But this was about pigeons wasn't it? |
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"Musashi" > wrote:
> "Sexual Harassment Panda" > wrote in > message ... > > "Musashi" > wrote... > > > The French will be very surprised to learn that they aren't > > > "Western". > ;-) > > But the French eat snails too... > > > Yes they do. But this was about pigeons wasn't it? I think that in the case of "Sexual Harassment Panda", it's about trolling. -- Nick. Support severely wounded and disabled War on Terror Veterans and their families: http://saluteheroes.org/ & http://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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"Musashi" > wrote in message . .. > > "Sexual Harassment Panda" > wrote in message > ... > > "Musashi" > wrote... > > > The French will be very surprised to learn that they aren't "Western". > ;-) > > > > But the French eat snails too... > > > > Yes they do. But this was about pigeons wasn't it? A terrible non-western site: http://www.wwrendezvous.com/dove_hunting_recipes.shtml |
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> wrote in message ... > "Musashi" > wrote: > > "Sexual Harassment Panda" > wrote in > > message ... > > > "Musashi" > wrote... > > > > The French will be very surprised to learn that they aren't > > > > "Western". > > ;-) > > > But the French eat snails too... > > > > > Yes they do. But this was about pigeons wasn't it? > > I think that in the case of "Sexual Harassment Panda", it's about trolling. > Yes, that it is. |
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"Musashi" > wrote:
> "Musashi" > wrote in message > > "Sexual Harassment Panda" > wrote in > > > "Musashi" > wrote... > > > > The French will be very surprised to learn that they aren't > > > > "Western". > > ;-) > > > But the French eat snails too... > > > > > Yes they do. But this was about pigeons wasn't it? > > A terrible non-western site: > http://www.wwrendezvous.com/dove_hunting_recipes.shtml Mesa, AZ is definitely a Western site! Doves and pigeons being essentially the same, the recipes should work for either. For $10, I'll have to order it, they look good. Thanks. There's a dove that nests above my patio. Maybe I'll steal her babies next year. ;-/ -- Nick. Support severely wounded and disabled War on Terror Veterans and their families: http://saluteheroes.org/ & http://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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"Musashi" > wrote:
> > wrote in message > > "Musashi" > wrote: > > > "Sexual Harassment Panda" > wrote in > > > > "Musashi" > wrote... > > > > > The French will be very surprised to learn that they aren't > > > > > "Western". > > > ;-) > > > > But the French eat snails too... > > > > > > > Yes they do. But this was about pigeons wasn't it? > > > > I think that in the case of "Sexual Harassment Panda", it's about > trolling. > > > Yes, that it is. Although I've had some delicious escargot! ;-) -- Nick. Support severely wounded and disabled War on Terror Veterans and their families: http://saluteheroes.org/ & http://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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> wrote in message ... > "Musashi" > wrote: > > > wrote in message > > > "Musashi" > wrote: > > > > "Sexual Harassment Panda" > wrote in > > > > > "Musashi" > wrote... > > > > > > The French will be very surprised to learn that they aren't > > > > > > "Western". > > > > ;-) > > > > > But the French eat snails too... > > > > > > > > > Yes they do. But this was about pigeons wasn't it? > > > > > > I think that in the case of "Sexual Harassment Panda", it's about > > trolling. > > > > > Yes, that it is. > > Although I've had some delicious escargot! ;-) > I've never been able to get past the flavor of butter and garlic to appreciate it. Fortunately though, I like both butter and garlic. So I like escargot. Besides..a mollusk is a mollusk... |
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Musashi wrote:
> > wrote in message > ... > >>"Musashi" > wrote: >> > wrote in message >>> >>>>"Musashi" > wrote: >>>> >>>>>"Sexual Harassment Panda" > wrote in >>>>> >>>>>>"Musashi" > wrote... >>>>>> >>>>>>>The French will be very surprised to learn that they aren't >>>>>>>"Western". >>>>> >>>>>;-) >>>>> >>>>>>But the French eat snails too... >>>>>> >>>>> >>>>>Yes they do. But this was about pigeons wasn't it? >>>> >>>>I think that in the case of "Sexual Harassment Panda", it's about >>> >>>trolling. >>> >>>Yes, that it is. >> >>Although I've had some delicious escargot! ;-) >> > > > I've never been able to get past the flavor of butter and garlic to > appreciate it. > Fortunately though, I like both butter and garlic. So I like escargot. > Besides..a mollusk is a mollusk... I've had it once, and as you said I pretty much tasted butter and garlic. But the texture of the snail was very good. So I'd eat it again of course. -- Dan |
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Salut/Hi Musashi,
le/on Tue, 04 Oct 2005 19:52:21 GMT, tu disais/you said:- >> > > I think that in the case of "Sexual Harassment Panda", it's about >> > trolling. Probably. Though just this once I enjoyed myself responding. >> Although I've had some delicious escargot! ;-) So have I. > >I've never been able to get past the flavor of butter and garlic to >appreciate it. Agreed, and it is my least favourite way of eating them. Wandering even further OT, the best snails I ever had were the very large marine snails called Conch and found (I've often snorkelled for them) in the Caribbean. Eaten in fritters, once beaten to a pulp, they're divine. That said (and dragging this kicking and screaming back on topic) I've some some pretty good Conch Rotis in one of the Windward Isles. As for land snails, I find snail butter too powerful for the relatively delicate taste of snails. One of our local restaurants used to do a little snail and new potato sort of stew dish - he called it a "cassolette" and that was simply scrummy. -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website |
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Salut/Hi James Silverton,
le/on Tue, 4 Oct 2005 08:54:02 -0400, tu disais/you said:- >I don't think I would be able to bring myself to eat any feral >bird living in a city I'd hesitate over city pigeons, mainly because so many of them have bone TB. However, not so long ago, a gentleman got arrested for selling feral London Pigeons as woodpigeons to the restaurant trade, where it seems they were highly appreciated. > but I have eaten pigeons (farmed) a good deal of my life. I've had farmed squab a few times, but greatly prefer woodpigeon. And doing my bit to drag this even further back on topic, I once cooked a magnificent twice cooked chinese recipe for pigeon. It was so good that I forgave it for giving me second degree burns all over both feet. I'd have put up the recipe if it had been in my database. It was a Ken Hom recipe, cooked more or less like Crispy Duck at first but then deep fried whole. > I admit that most preparations of pigeon that I have encountered have been in French-style cusine. Yup, same here. I remember to this day a dish at the Oak Room in London's Meridien hotel, before Marco-Pierre White went there and spoilt things. There were three different sliced breast fillets, each with its own sauce. Cocky Ollie bird (pheasant for ordinary mortals) duck and pigeon. magnificent. -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website |
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Ian Hoare wrote:
> Salut/Hi Musashi, > >>I've never been able to get past the flavor of butter and garlic to >>appreciate it. > > Agreed, and it is my least favourite way of eating them. Wandering even > further OT, the best snails I ever had were the very large marine snails > called Conch and found (I've often snorkelled for them) in the Caribbean. > Eaten in fritters, once beaten to a pulp, they're divine. That said (and > dragging this kicking and screaming back on topic) I've some some pretty > good Conch Rotis in one of the Windward Isles. When I visited my parents on their sail boat in Exuma Bahamas, I saw a bunch of the locals sitting on the tailgate of their truck full of conch. They would take a conch and snap a whole deep into it to release the foot. They'd slide the whole snail out and eat raw. I hungrily watch from the side, tempted to ask for a bite. I never got a taste of raw conch, but did have conch fritters from one of the local restaurants. -- Dan |
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On Tue, 04 Oct 2005 21:39:00 -0400, Dan Logcher
> wrote: >I never got a taste of raw conch, but did have conch fritters from one of the >local restaurants. You've never had scungilli in a tomato sauce or lightly vingared as scungilli salad? I am surprised considering how adventurous you are. Scungilli is conch. Many of the restaurants around Providence, RI, including non-Italian seafood ones, have what they call "snail salad" as an appetizer. Quite good. For some reason, known only to RI'ers they call scungilli "snail." It may have something to do with calling frappes, "cabinets." ------------ There are no atheists in foxholes or in Fenway Park in an extra inning game. ____ Cape Cod Bob Delete the two "spam"s for email |
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"Musashi" > wrote:
> > wrote in message > > "Musashi" > wrote: > > > > wrote in message > > > > "Musashi" > wrote: > > > > > "Sexual Harassment Panda" > wrote > > > > > > "Musashi" > wrote... > > > > > > > The French will be very surprised to learn that they aren't > > > > > > > "Western". > > > > > ;-) > > > > > > But the French eat snails too... > > > > > > > > > > > Yes they do. But this was about pigeons wasn't it? > > > > > > > > I think that in the case of "Sexual Harassment Panda", it's about > > > trolling. > > > > > > > Yes, that it is. > > > > Although I've had some delicious escargot! ;-) > > > I've never been able to get past the flavor of butter and garlic to > appreciate it. > Fortunately though, I like both butter and garlic. So I like escargot. > Besides..a mollusk is a mollusk... When we used to go to my grandfather's island, his goompara used to cook sea snails on the hot rocks surrounding the fire. I can't exactly remember the taste (I was around 12 at the time), but they were good. -- Nick. Support severely wounded and disabled War on Terror Veterans and their families: http://saluteheroes.org/ & http://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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Dan Logcher > wrote:
> wrote: > > When I was in my early teens, my uncle raised homing pigeons. When he > > wanted to get a pair to breed, combining such traits as speed and > > endurance, he'd put them in a separately cooped area to um . . . you > > know. Our best results were with old '49 and a red-bar hen. Their kids > > won a lot. > > > > Sometimes the boy and girl birds in the general population would do > > what boys and girls do and a hen would hatch a chick whose father > > couldn't be determined. Those chicks would be raised to squab size, > > humanely slaughtered and eaten by us. They were tasty! > > Didn't you grow up on a farm? Or am I thinking of someone else? I grew up in da Bronx. Gramma's farm on the weekends and summers. -- Nick. Support severely wounded and disabled War on Terror Veterans and their families: http://saluteheroes.org/ & http://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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Cape Cod Bob wrote:
> On Tue, 04 Oct 2005 21:39:00 -0400, Dan Logcher > > wrote: > > >>I never got a taste of raw conch, but did have conch fritters from one of the >>local restaurants. > > > You've never had scungilli in a tomato sauce or lightly vingared as > scungilli salad? I am surprised considering how adventurous you are. > Scungilli is conch. Never had the opportunity.. We don't go for Italian so often, my wife thinks its overpriced pasta. We have yet to find a place that really "wows" us. > Many of the restaurants around Providence, RI, including non-Italian > seafood ones, have what they call "snail salad" as an appetizer. > Quite good. For some reason, known only to RI'ers they call scungilli > "snail." It may have something to do with calling frappes, > "cabinets." Those Rhode Islanders have a different word for everything!  -- Dan |
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"Dan Logcher" > wrote in message ... > Ian Hoare wrote: > > Salut/Hi Musashi, > > > >>I've never been able to get past the flavor of butter and garlic to > >>appreciate it. > > > > Agreed, and it is my least favourite way of eating them. Wandering even > > further OT, the best snails I ever had were the very large marine snails > > called Conch and found (I've often snorkelled for them) in the Caribbean. > > Eaten in fritters, once beaten to a pulp, they're divine. That said (and > > dragging this kicking and screaming back on topic) I've some some pretty > > good Conch Rotis in one of the Windward Isles. > > When I visited my parents on their sail boat in Exuma Bahamas, I saw a bunch > of the locals sitting on the tailgate of their truck full of conch. They would > take a conch and snap a whole deep into it to release the foot. They'd slide > the whole snail out and eat raw. I hungrily watch from the side, tempted to > ask for a bite. > > I never got a taste of raw conch, but did have conch fritters from one of the > local restaurants. > Same here, I've had Conch in Exuma and Eleuthera. I watched some native boys put the hole in the front of the shell and pull out the meat. I learned then to quickly look for that hole when I found Conch while diving. M |
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"Ian Hoare" > wrote in message ... > Salut/Hi Musashi, > > le/on Tue, 04 Oct 2005 19:52:21 GMT, tu disais/you said:- > > >> > > I think that in the case of "Sexual Harassment Panda", it's about > >> > trolling. > > Probably. Though just this once I enjoyed myself responding. > > >> Although I've had some delicious escargot! ;-) > > So have I. > > > >I've never been able to get past the flavor of butter and garlic to > >appreciate it. > > Agreed, and it is my least favourite way of eating them. Wandering even > further OT, the best snails I ever had were the very large marine snails > called Conch and found (I've often snorkelled for them) in the Caribbean. > Eaten in fritters, once beaten to a pulp, they're divine. That said (and > dragging this kicking and screaming back on topic) I've some some pretty > good Conch Rotis in one of the Windward Isles. > I've had conch, but only in fritters mixed with dough. > As for land snails, I find snail butter too powerful for the relatively > delicate taste of snails. One of our local restaurants used to do a little > snail and new potato sort of stew dish - he called it a "cassolette" and > that was simply scrummy. > A piece of trivia,.. Japan is the largest exporter of land snails for consumption to France. Musashi |
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> wrote in message ... > "Musashi" > wrote: > > > wrote in message > > > "Musashi" > wrote: > > > > > wrote in message > > > > > "Musashi" > wrote: > > > > > > "Sexual Harassment Panda" > wrote > > > > > > > "Musashi" > wrote... > > > > > > > > The French will be very surprised to learn that they aren't > > > > > > > > "Western". > > > > > > ;-) > > > > > > > But the French eat snails too... > > > > > > > > > > > > > Yes they do. But this was about pigeons wasn't it? > > > > > > > > > > I think that in the case of "Sexual Harassment Panda", it's about > > > > trolling. > > > > > > > > > Yes, that it is. > > > > > > Although I've had some delicious escargot! ;-) > > > > > I've never been able to get past the flavor of butter and garlic to > > appreciate it. > > Fortunately though, I like both butter and garlic. So I like escargot. > > Besides..a mollusk is a mollusk... > > When we used to go to my grandfather's island, his goompara used to cook > sea snails on the hot rocks surrounding the fire. I can't exactly remember > the taste (I was around 12 at the time), but they were good. > When I was about 10-12 years old I spent a summer in a small seaside village in Wakayama prefecture. I remember a bunch of us would gather the Tanishi (sea snails) and roast them on the beach. That was where I also learned that Ichimai-Gai (one shelled clam, I think called limpets in English) taste exactly like abalone. Have eaten Tsubugai, Sazae, Tanishi, Caribbean Conch, and the occasional Scungilli in Italian restaurants I ultimately arrived at the enlightened view that a mollusk is a mollusk. Nevertheless I watched a chipmunk last week in my backyard stuff a slug into his mouth and it grossed me out. M |
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Musashi wrote:
> I ultimately arrived at the enlightened view that a mollusk is a mollusk. I don't like all mollusks in raw form. I don't like raw cherrystones and giant clam that much. I enjoy all others.. > Nevertheless I watched a chipmunk last week in my backyard stuff a slug into > his mouth and it grossed me out. Yeah, that's pretty gross. Do slugs cook up like snails? They seem a bit more mushy to me. -- Dan |
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"Dan Logcher" > wrote in message ... > Musashi wrote: > > I ultimately arrived at the enlightened view that a mollusk is a mollusk. > > I don't like all mollusks in raw form. I don't like raw cherrystones and > giant clam that much. I enjoy all others.. > > > Nevertheless I watched a chipmunk last week in my backyard stuff a slug into > > his mouth and it grossed me out. > > Yeah, that's pretty gross. Do slugs cook up like snails? They seem a > bit more mushy to me. > It is my understanding that a slug is really not much more than a land snail without a shell. If so, yes, I think they wuld cook up like any snail. They arent mushy, just slimy. M |
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Musashi wrote:
> "Dan Logcher" > wrote in message > ... > >>Musashi wrote: >> >>>I ultimately arrived at the enlightened view that a mollusk is a > > mollusk. > >>I don't like all mollusks in raw form. I don't like raw cherrystones and >>giant clam that much. I enjoy all others.. >> >> >>>Nevertheless I watched a chipmunk last week in my backyard stuff a slug > > into > >>>his mouth and it grossed me out. >> >>Yeah, that's pretty gross. Do slugs cook up like snails? They seem a >>bit more mushy to me. > > It is my understanding that a slug is really not much more than a land snail > without a shell. > If so, yes, I think they wuld cook up like any snail. They arent mushy, just > slimy. I've salted a few as a kid (last year) and I didn't see much meat to them.. I remember being told to eat them if lost in the woods. I'm thinking I'd have to be starving (for real) to get to that point. -- Dan |
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Dan Logcher > wrote:
> Cape Cod Bob wrote: > > Dan Logcher > wrote: > > > >>I never got a taste of raw conch, but did have conch fritters from one > >>of the local restaurants. > > > > You've never had scungilli in a tomato sauce or lightly vingared as > > scungilli salad? I am surprised considering how adventurous you are. > > Scungilli is conch. > > Never had the opportunity.. We don't go for Italian so often, my wife > thinks its overpriced pasta. We have yet to find a place that really > "wows" us. > > > Many of the restaurants around Providence, RI, including non-Italian > > seafood ones, have what they call "snail salad" as an appetizer. > > Quite good. For some reason, known only to RI'ers they call scungilli > > "snail." It may have something to do with calling frappes, > > "cabinets." > > Those Rhode Islanders have a different word for everything! All the Sicilianos I knew called sea snails scungilli. -- Nick. Support severely wounded and disabled War on Terror Veterans and their families: http://saluteheroes.org/ & http://www.woundedwarriorproject.org/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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