Looking for ideas besides "Chowders" for fresh conch. After beating
the hell out of it I've fried it like a burger but it still was like
eating a shoe. I'd rather eat bloody card-board if ya know what I
mean. Any suggestions?

"hc" > wrote in message
oups.com...
> Looking for ideas besides "Chowders" for fresh conch. After beating
> the hell out of it I've fried it like a burger but it still was like
> eating a shoe. I'd rather eat bloody card-board if ya know what I
> mean. Any suggestions?
>

Some foods are so sensitive to preparation methods that there's a limit to
what you can get away with. Here are a few ideas:

http://www.cooks.com/rec/search/0,1-..._salad,FF.html

hc wrote:

> Looking for ideas besides "Chowders" for fresh conch. After beating
> the hell out of it I've fried it like a burger but it still was like
> eating a shoe. I'd rather eat bloody card-board if ya know what I
> mean. Any suggestions?
>

You have to simmer them a lot time to get them tender. Up to
an hour. Or no more than 3 minutes. They're a lot like squid
in that way.

Matter of fact, I like to serve them deep fried alongside calamari
for a frito misto platter.

Conch fritters
Conch salad

are two big categories of preperations.

Also, see recipes for "scungilli". There's a bunch.

--
Reg