Nobody has yet told me the best way to pick out the wee bits of cartilage.

So?

Felice

In article >,
"Felice" > wrote:

> Nobody has yet told me the best way to pick out the wee bits of cartilage.
>
> So?
>
> Felice

Tweezers?
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Omelet" > wrote in message
news
> In article >,
> "Felice" > wrote:
>
>> Nobody has yet told me the best way to pick out the wee bits of
>> cartilage.
>>
>> So?
>>
>> Felice
>
> Tweezers?
> --
> Peace! Om

Hmm, why not? And I do have a pair of kitchen tweezers, come to think of it.
Thanks.

Felice

"Felice" > wrote in message
...
> Nobody has yet told me the best way to pick out the wee bits of cartilage.
>
> So?
>

With your fingers. Scrub your hands well, pick through it once, then again,
then one more time.

In article >,
"Felice" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Felice" > wrote:
> >
> >> Nobody has yet told me the best way to pick out the wee bits of
> >> cartilage.
> >>
> >> So?
> >>
> >> Felice
> >
> > Tweezers?
> > --
> > Peace! Om
>
> Hmm, why not? And I do have a pair of kitchen tweezers, come to think of it.
> Thanks.
>
> Felice

Easier than fingernails... :-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Felice" > wrote in message
...
>
> "Omelet" > wrote in message
> news
>> In article >,
>> "Felice" > wrote:
>>
>>> Nobody has yet told me the best way to pick out the wee bits of
>>> cartilage.
>>>
>>> So?
>>>
>>> Felice
>>
>> Tweezers?
>> --
>> Peace! Om
>
> Hmm, why not? And I do have a pair of kitchen tweezers, come to think of
> it. Thanks.

I have a very loooooong tweezers that I use to thread my serger. It's been
suggested that it would make a good ... um .... joint holder. I've never
been a big partaker of l'herb. I can see, however, that it would make a
mighty fine crab cartilage plucker-outer. So, Fleece, get out your joint
holder/serger threader and use it for dispensing of your crab parts!!! Such
a multi-tasker....

TammyM

"TammyM" > wrote in message
...
>
> "Felice" > wrote in message
> ...
>>
>> "Omelet" > wrote in message
>> news
>>> In article >,
>>> "Felice" > wrote:
>>>
>>>> Nobody has yet told me the best way to pick out the wee bits of
>>>> cartilage.
>>>>
>>>> So?
>>>>
>>>> Felice
>>>
>>> Tweezers?
>>> --
>>> Peace! Om
>>
>> Hmm, why not? And I do have a pair of kitchen tweezers, come to think of
>> it. Thanks.
>
> I have a very loooooong tweezers that I use to thread my serger. It's
> been suggested that it would make a good ... um .... joint holder. I've
> never been a big partaker of l'herb. I can see, however, that it would
> make a mighty fine crab cartilage plucker-outer. So, Fleece, get out your
> joint holder/serger threader and use it for dispensing of your crab
> parts!!! Such a multi-tasker....
>
> TammyM

Ah, my old roach clip! Lemme see now, wherever did I put that?

Fleece

Felice > wrote:

> Nobody has yet told me the best way to pick out the wee bits of cartilage.
>
> So?

With your teeth. I just ate a bunch of blue crab today in a salad,
and plenty of bits if thin cartilage/carapace went with it. It's
inevitable.

And then I had whole crab kimchi for dinner:
http://i40.tinypic.com/of6dee.jpg

You eat these crabs whole. They're about the size of a nickel.

Needless to say, I have crabs.

-sw

TammyM > wrote:

> I have a very loooooong tweezers that I use to thread my serger. It's been
> suggested that it would make a good ... um .... joint holder.

You won't alienate any of us by calling it a 'Roach Clip'.
Not that we even use those nowadays. Especially ones with feathers.
If anything we use hemostats that the hospitals and dentists throw
away.

-sw

cybercat > wrote:

> "Felice" > wrote in message
> ...
>> Nobody has yet told me the best way to pick out the wee bits of cartilage.
>>
>> So?
>>
>
> With your fingers. Scrub your hands well, pick through it once, then again,
> then one more time.

By that time you've ate it all.

-sw

"Felice" > wrote in message
...
> Nobody has yet told me the best way to pick out the wee bits of cartilage.
>
> So?
>
> Felice

Hah! I see no one here has done it professionally.

Crab carcasses need to be split exactly so that it opens up the meaty
"rooms", as my Cajun ex-MaMa called them. You CAN get the meat out any way
you can, but a professional uses a blast of air from a compressed air tank
through a little rubber nozzle. The "rooms" are triangular, and when blown
from the right direction, it comes right out. She worked at a plant in her
life, and later, had her husband make her one because they would go crabbing
a lot near Sulphur, Louisiana. She could clean a mess of crabs in no time.
Where you break (or cut) the legs off, you blow inward, and that causes most
of the meat to come out. For the sealed "rooms", you just have to crack the
crab along the right line, then the meat blows out quickly.

When I married into the family, I showed them something new about crabs.
Previous to me, they boiled crabs live. Hair, hide, eyballs, and all. Then
dump them on a table and "eat" them, sorting through the teeth, hair, hide,
eyeballs, guts, and all. Yucko! I would soak a tub of crabs in salted
water, then shell and clean them live. THEN boil just the good part. The
first time I did it, they thought I was crazy, and after that, they never
boiled them with the guts in them again.

God, that woman could cook. Garfish balls, etouffe, jambalaya, eggplant
dressing, gumbo, fricasse, all Cajun style, chaudin, boudin, gratons, and a
hundred other things Cajun. Them people can dance, drink, and cook.

Steve

"Felice" > wrote in message
...
>
> "TammyM" > wrote in message
> ...
>>
>> "Felice" > wrote in message
>> ...
>>>
>>> "Omelet" > wrote in message
>>> news >>>> In article >,
>>>> "Felice" > wrote:
>>>>
>>>>> Nobody has yet told me the best way to pick out the wee bits of
>>>>> cartilage.
>>>>>
>>>>> So?
>>>>>
>>>>> Felice
>>>>
>>>> Tweezers?
>>>> --
>>>> Peace! Om
>>>
>>> Hmm, why not? And I do have a pair of kitchen tweezers, come to think of
>>> it. Thanks.
>>
>> I have a very loooooong tweezers that I use to thread my serger. It's
>> been suggested that it would make a good ... um .... joint holder. I've
>> never been a big partaker of l'herb. I can see, however, that it would
>> make a mighty fine crab cartilage plucker-outer. So, Fleece, get out
>> your joint holder/serger threader and use it for dispensing of your crab
>> parts!!! Such a multi-tasker....
>>
>> TammyM
>
> Ah, my old roach clip! Lemme see now, wherever did I put that?
>
> Fleece

Not to worry. You'll find it when you come down.

Steve ;-)

"Sqwertz" > wrote in message
...
> cybercat > wrote:
>
>> "Felice" > wrote in message
>> ...
>>> Nobody has yet told me the best way to pick out the wee bits of
>>> cartilage.
>>>
>>> So?
>>>
>>
>> With your fingers. Scrub your hands well, pick through it once, then
>> again,
>> then one more time.
>
> By that time you've ate it all.
>
> -sw

Best idea yet. I just have to buy twice as much as I need to allow for the
nibbling.

Felice

"SteveB" <toquerville@zionvistas> wrote in message
...
>
> "Felice" > wrote in message
> ...
>> Nobody has yet told me the best way to pick out the wee bits of
>> cartilage.
>>
>> So?
>>
>> Felice
>
> Hah! I see no one here has done it professionally.
>
> Crab carcasses need to be split exactly so that it opens up the meaty
> "rooms", as my Cajun ex-MaMa called them. You CAN get the meat out any
> way you can, but a professional uses a blast of air from a compressed air
> tank through a little rubber nozzle. The "rooms" are triangular, and when
> blown from the right direction, it comes right out. She worked at a plant
> in her life, and later, had her husband make her one because they would go
> crabbing a lot near Sulphur, Louisiana. She could clean a mess of crabs
> in no time. Where you break (or cut) the legs off, you blow inward, and
> that causes most of the meat to come out. For the sealed "rooms", you
> just have to crack the crab along the right line, then the meat blows out
> quickly.

Now THAT is what they call "too much information"! I'll be going for the
meat someone else has removed from the shell. My fishman has the stuff fresh
(not "pasteurized" in a tin) and if I sell my firstborn grandchild I can
just afford enough for a few crepes.

> When I married into the family, I showed them something new about crabs.
> Previous to me, they boiled crabs live. Hair, hide, eyballs, and all.
> Then dump them on a table and "eat" them, sorting through the teeth, hair,
> hide, eyeballs, guts, and all. Yucko! I would soak a tub of crabs in
> salted water, then shell and clean them live. THEN boil just the good
> part. The first time I did it, they thought I was crazy, and after that,
> they never boiled them with the guts in them again.

Hair? Crabs have hair? Who knew!

> God, that woman could cook. Garfish balls, etouffe, jambalaya, eggplant
> dressing, gumbo, fricasse, all Cajun style, chaudin, boudin, gratons, and
> a hundred other things Cajun. Them people can dance, drink, and cook.

And she's your "ex-MaMa"? I'd have hung on to her!

Laissez les bon temps roulez!

Felice

"Sqwertz" > wrote in message
...
> TammyM > wrote:
>
>> I have a very loooooong tweezers that I use to thread my serger. It's
>> been
>> suggested that it would make a good ... um .... joint holder.
>
> You won't alienate any of us by calling it a 'Roach Clip'.

LOL! In all honesty, I couldn't remember "roach clip". Like I said, never
was much into that sort of thing anyway. Give me a nice Bombay Sapphire
martini any day of the week. With 2 of those lemon-stuffed olives from The
Spanish Table :-)

<snip>

TammyM

In article >,
Sqwertz > wrote:

> And then I had whole crab kimchi for dinner:
> http://i40.tinypic.com/of6dee.jpg
>
> You eat these crabs whole. They're about the size of a nickel.
>
> Needless to say, I have crabs.
>
> -sw

I don't know if I could handle that...

How crunchy are they?
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama