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The Joy of Cooking
Has anyone reviewed this Cookbook?
William |
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The Joy of Cooking
On 2016-10-08 6:22 PM, William wrote:
> Has anyone reviewed this Cookbook? > Nope. It never happened, despite JoC having been around for decades. |
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The Joy of Cooking
On Sat, 08 Oct 2016 18:22:51 -0400, William > wrote:
>Has anyone reviewed this Cookbook? Oh, hell no. Never heard of it. |
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The Joy of Cooking
On Sat, 08 Oct 2016 18:22:51 -0400, William > wrote:
>Has anyone reviewed this Cookbook? > >William > There are several revised editions - I would rate it good but not the best. |
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The Joy of Cooking
On 10/8/2016 5:22 PM, William wrote:
> Has anyone reviewed this Cookbook? There's joy in cooking? Dang, whooddah thunk it! It's work to cook and cooking is work, right??!! Dang, no fun there, duh! Sky ================================ Kitchen Rule #1 - Use the timer! Kitchen Rule #2 - Cook's choice! ================================ |
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The Joy of Cooking
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The Joy of Cooking
On Sun, 9 Oct 2016 07:49:08 -0400, S Viemeister
> wrote: >On 10/8/2016 7:48 PM, wrote: >> On Sat, 08 Oct 2016 18:22:51 -0400, William > wrote: >> >>> Has anyone reviewed this Cookbook? >>> >>> William >>> >> There are several revised editions - I would rate it good but not the >> best. >> >The 1975 edition is pretty good. The revision after that, not so much. >The newest one is excellent - a good, basic reference work. 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. |
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The Joy of 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. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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The Joy of Cooking
wrote in rec.food.cooking:
> 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. Umm, probably wrong name there. https://en.wikipedia.org/wiki/Dungeness_crab It's west coast USA stuff (pacific). Maybe there is a large version from Euorope with a similar city name but not the same critter? -- |
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The Joy of Cooking
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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The Joy of Cooking
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The Joy of Cooking
On Mon, 10 Oct 2016 11:04:48 -0500, "cshenk" > wrote:
> 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? > You can Google that for yourself. Dungeness is a West Coast crab, but we also have an invasive species called the European green crab. http://wdfw.wa.gov/ais/carcinus_maenas/ -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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The Joy of Cooking
In article >, sf says...
> > On Mon, 10 Oct 2016 11:04:48 -0500, "cshenk" > wrote: > > > sf wrote in rec.food.cooking: > > > > > 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? > > > You can Google that for yourself. Dungeness is a West Coast crab, but > we also have an invasive species called the European green crab. > http://wdfw.wa.gov/ais/carcinus_maenas/ Pot calling kettle black. |
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The Joy of Cooking
On Tue, 11 Oct 2016 05:16:45 +1100, Bruce >
wrote: > In article >, sf says... > > > > On Mon, 10 Oct 2016 11:04:48 -0500, "cshenk" > wrote: > > > > > sf wrote in rec.food.cooking: > > > > > > > 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? > > > > > You can Google that for yourself. Dungeness is a West Coast crab, but > > we also have an invasive species called the European green crab. > > http://wdfw.wa.gov/ais/carcinus_maenas/ > > Pot calling kettle black. Huh? -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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The Joy of Cooking
On Mon, 10 Oct 2016 08:21:43 -0700, sf > wrote:
> >> 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. Don't tell the people in Plymouth, England that - my god what would they do with their crab pots! |
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The Joy of Cooking
On Mon, 10 Oct 2016 10:52:57 -0500, Sqwertz >
wrote: >On Mon, 10 Oct 2016 08:29:31 -0300, wrote: > >> 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. > >"European Dungeness crab" is an oxymoron. All they have there are >those wimpy green and brown crabs. > >-sw Not so. |
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The Joy of Cooking
On Mon, 10 Oct 2016 11:04:48 -0500, "cshenk" > wrote:
>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 I suppose it is not surprising that again the US 'thinks' it is the only one - perhaps that is because the Pilgrim Fathers sailed from Plymouth where they catch Dungeness crabs? |
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The Joy of Cooking
wrote in message ...
On Mon, 10 Oct 2016 08:21:43 -0700, sf > wrote: > >> 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. Don't tell the people in Plymouth, England that - my god what would they do with their crab pots! ========= Don't be silly, sf is very smart, she keeps telling us so <g> -- http://www.helpforheroes.org.uk |
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The Joy of Cooking
On Mon, 10 Oct 2016 11:11:57 -0700, sf > wrote:
>On Mon, 10 Oct 2016 11:04:48 -0500, "cshenk" > wrote: > >> 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? >> >You can Google that for yourself. Dungeness is a West Coast crab, but >we also have an invasive species called the European green crab. >http://wdfw.wa.gov/ais/carcinus_maenas/ Which looks nothing like the Dungeness crabs in the Plymouth fish market. |
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The Joy of Cooking
In article >, sf says...
> > On Tue, 11 Oct 2016 05:16:45 +1100, Bruce > > wrote: > > > In article >, sf says... > > > > > > On Mon, 10 Oct 2016 11:04:48 -0500, "cshenk" > wrote: > > > > > > > sf wrote in rec.food.cooking: > > > > > > > > > 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? > > > > > > > You can Google that for yourself. Dungeness is a West Coast crab, but > > > we also have an invasive species called the European green crab. > > > http://wdfw.wa.gov/ais/carcinus_maenas/ > > > > Pot calling kettle black. > > Huh? Well, you could say that European white man is an invasive species in the US. |
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The Joy of Cooking
On Mon, 10 Oct 2016 20:03:26 +0100, "Ophelia" >
wrote: >wrote in message ... > >On Mon, 10 Oct 2016 08:21:43 -0700, sf > wrote: > >> >>> 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. > >Don't tell the people in Plymouth, England that - my god what would >they do with their crab pots! > >========= > >Don't be silly, sf is very smart, she keeps telling us so <g> Ah but telling doesn't make it so ! |
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The Joy of Cooking
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The Joy of Cooking
wrote in message ...
On Mon, 10 Oct 2016 20:03:26 +0100, "Ophelia" > wrote: >wrote in message ... > >On Mon, 10 Oct 2016 08:21:43 -0700, sf > wrote: > >> >>> 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. > >Don't tell the people in Plymouth, England that - my god what would >they do with their crab pots! > >========= > >Don't be silly, sf is very smart, she keeps telling us so <g> ===== Gasp! Shock! Horror! Whatever can you mean??? ;p -- http://www.helpforheroes.org.uk |
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The Joy of Cooking
On Tue, 11 Oct 2016 06:07:39 +1100, Bruce >
wrote: >Your Plymouthians are catching another type of crab. Eww, gross. |
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The Joy of Cooking
"Bruce" > wrote in message T... > In article >, sf says... >> >> On Tue, 11 Oct 2016 05:16:45 +1100, Bruce > >> wrote: >> >> > In article >, sf says... >> > > >> > > On Mon, 10 Oct 2016 11:04:48 -0500, "cshenk" > wrote: >> > > >> > > > sf wrote in rec.food.cooking: >> > > > >> > > > > 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? >> > > > >> > > You can Google that for yourself. Dungeness is a West Coast crab, >> > > but >> > > we also have an invasive species called the European green crab. >> > > http://wdfw.wa.gov/ais/carcinus_maenas/ >> > >> > Pot calling kettle black. >> >> Huh? > > Well, you could say that European white man is an invasive species in > the US. And Australia, and Canada. Cheri |
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The Joy of Cooking
In article >, Jeßus says...
> > On Tue, 11 Oct 2016 06:07:39 +1100, Bruce > > wrote: > > >Your Plymouthians are catching another type of crab. > > Eww, gross. Not that type  |
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The Joy of Cooking
On Tue, 11 Oct 2016 06:45:40 +1100, Bruce >
wrote: >In article >, Jeßus says... >> >> On Tue, 11 Oct 2016 06:07:39 +1100, Bruce > >> wrote: >> >> >Your Plymouthians are catching another type of crab. >> >> Eww, gross. > >Not that type For all we know, Sheldon holidays there. So anything is possible. |
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The Joy of Cooking
On Mon, 10 Oct 2016 16:04:20 -0300, wrote:
> On Mon, 10 Oct 2016 11:11:57 -0700, sf > wrote: > > >On Mon, 10 Oct 2016 11:04:48 -0500, "cshenk" > wrote: > > > >> 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? > >> > >You can Google that for yourself. Dungeness is a West Coast crab, but > >we also have an invasive species called the European green crab. > >http://wdfw.wa.gov/ais/carcinus_maenas/ > > Which looks nothing like the Dungeness crabs in the Plymouth fish > market. Not my problem. Your problem is to explain a "European Dungeness crab" that doesn't exist. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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The Joy of Cooking
On Mon, 10 Oct 2016 14:56:23 -0500, Sqwertz >
wrote: > On Mon, 10 Oct 2016 15:59:36 -0300, wrote: > > > I suppose it is not surprising that again the US 'thinks' it is the > > only one - perhaps that is because the Pilgrim Fathers sailed from > > Plymouth where they catch Dungeness crabs? > > It's not surprising because it's a fact that they are only found on > the west coast of North America. > > Another US-Bashing FAIL! > > -sw Seriously displaying her lack of knowledge and complete inability to at least Google some information when given a chance to save face. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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The Joy of Cooking
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The Joy of Cooking
wrote in rec.food.cooking:
> On Mon, 10 Oct 2016 11:04:48 -0500, "cshenk" > wrote: > > > 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 > > I suppose it is not surprising that again the US 'thinks' it is the > only one - perhaps that is because the Pilgrim Fathers sailed from > Plymouth where they catch Dungeness crabs? Could be, but the ones on wikipeadia are west coast. There might be a smaller one that looks like it in the UK? Not sure! -- |
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The Joy of Cooking
On Mon, 10 Oct 2016 14:40:21 -0500, Sqwertz >
wrote: > On Mon, 10 Oct 2016 15:57:40 -0300, wrote: > > > On Mon, 10 Oct 2016 10:52:57 -0500, Sqwertz > > > wrote: > > > >>On Mon, 10 Oct 2016 08:29:31 -0300, wrote: > >> > >>> 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. > >> > >>"European Dungeness crab" is an oxymoron. All they have there are > >>those wimpy green and brown crabs. > > > > Not so. > > Yes, so. If they're getting dungeness crabs in England then they're > being exported from the Pacific coast of North America. They don't > live anywhere else. > You can beat her and Ophelia over the head with facts all day, but they will still say "European Dungeness" crabs exist. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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The Joy of Cooking
On Mon, 10 Oct 2016 20:18:37 +0100, "Ophelia" >
wrote: > wrote in message ... > > On Mon, 10 Oct 2016 20:03:26 +0100, "Ophelia" > > wrote: > > >wrote in message ... > > > >On Mon, 10 Oct 2016 08:21:43 -0700, sf > wrote: > > > >> > >>> 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. > > > >Don't tell the people in Plymouth, England that - my god what would > >they do with their crab pots! > > > >========= > > > >Don't be silly, sf is very smart, she keeps telling us so <g> > > ===== > > Gasp! Shock! Horror! Whatever can you mean??? ;p She means that you two are Looney Tunes. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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On Monday, October 10, 2016 at 9:05:06 AM UTC-10, Bruce wrote:
> In article >, sf says... > > > > On Tue, 11 Oct 2016 05:16:45 +1100, Bruce > > > wrote: > > > > > In article >, sf says... > > > > > > > > On Mon, 10 Oct 2016 11:04:48 -0500, "cshenk" > wrote: > > > > > > > > > sf wrote in rec.food.cooking: > > > > > > > > > > > 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? > > > > > > > > > You can Google that for yourself. Dungeness is a West Coast crab, but > > > > we also have an invasive species called the European green crab. > > > > http://wdfw.wa.gov/ais/carcinus_maenas/ > > > > > > Pot calling kettle black. > > > > Huh? > > Well, you could say that European white man is an invasive species in > the US. Never have so few done so much to so many. |
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The Joy of Cooking
In article >, dsi1
says... > > On Monday, October 10, 2016 at 9:05:06 AM UTC-10, Bruce wrote: > > In article >, sf says... > > > > > > On Tue, 11 Oct 2016 05:16:45 +1100, Bruce > > > > wrote: > > > > > > > In article >, sf says... > > > > > > > > > > On Mon, 10 Oct 2016 11:04:48 -0500, "cshenk" > wrote: > > > > > > > > > > > sf wrote in rec.food.cooking: > > > > > > > > > > > > > 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? > > > > > > > > > > > You can Google that for yourself. Dungeness is a West Coast crab, but > > > > > we also have an invasive species called the European green crab. > > > > > http://wdfw.wa.gov/ais/carcinus_maenas/ > > > > > > > > Pot calling kettle black. > > > > > > Huh? > > > > Well, you could say that European white man is an invasive species in > > the US. > > Never have so few done so much to so many. true |
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The Joy of Cooking
> people put their animosity asideOn Mon, 10 Oct 2016 16:21:42 -0500, Sqwertz > wrote:
>On Mon, 10 Oct 2016 13:14:32 -0700, sf wrote: > >> On Mon, 10 Oct 2016 14:56:23 -0500, Sqwertz > >> wrote: >> >>> On Mon, 10 Oct 2016 15:59:36 -0300, wrote: >>> >>>> I suppose it is not surprising that again the US 'thinks' it is the >>>> only one - perhaps that is because the Pilgrim Fathers sailed from >>>> Plymouth where they catch Dungeness crabs? >>> >>> It's not surprising because it's a fact that they are only found on >>> the west coast of North America. >>> >>> Another US-Bashing FAIL! >> >> Seriously displaying her lack of knowledge and complete inability to >> at least Google some information when given a chance to save face. > >I didn't have the heart to tell her that the Pilgrim fathers didn't >set sail from Plymouth. The majority of passengers embarked from >London, then Southampton for the remainder of passengers and supplies. >They stopped at Plymouth briefly but the water they needed was >contaminated with cholera. So their last stop before America was at >Lewlyn for fresh, safe water (and ObFood: probably some Cornish >pasties, too). > >-sw So why the memorial in Plymouth and the identical one in Plymouth, New England? They did originally set sail from a Cornish port but were forced by weather to go into Plymouth and wait. |
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On Mon, 10 Oct 2016 17:57:54 -0400, Dave Smith
> wrote: >On 2016-10-10 2:56 PM, wrote: >> On Mon, 10 Oct 2016 08:21:43 -0700, sf > wrote: >> >>> >>>> 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. >> >> Don't tell the people in Plymouth, England that - my god what would >> they do with their crab pots! > > >Why? Are they a little slow and thing that that they are catching crabs >in their pots that are unique to the Pacific northwest? > Of all the ****ing things to argue over. No wonder western countries are in terminal decline. |
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The Joy of Cooking
In article >, Dave Smith says...
> > On 2016-10-10 2:56 PM, wrote: > > On Mon, 10 Oct 2016 08:21:43 -0700, sf > wrote: > > > >> > >>> 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. > > > > Don't tell the people in Plymouth, England that - my god what would > > they do with their crab pots! > > > Why? Are they a little slow and thing that that they are catching crabs > in their pots that are unique to the Pacific northwest? She spoke without thinking, but must realize she was wrong by now. The good thing is that she's a woman, not an ego driven man. Therefore, she'll soon admit her mistake. |
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