"mroo philpott-smythe" > wrote:
> wrote in news:20050111003420.884$P6
> @newsreader.com:
> > "mroo philpott-smythe" > wrote:
>
> >> []
>
> >> I try to reduce the butter-cooked food, don't need the heart problems.
>
> > Garlic, chiles, red wine and an Aspirin a day will help with any heart
> > concerns.
>
> So I can try Marcella Hazan's very buttery recipes as long as I follow up
> with a little chilli-garlic sauce and a nice glass of red wine?
>
Accompany with.

I'll drink to that!

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"mroo philpott-smythe" > wrote:
> wrote in news:20050111003420.884$P6
> @newsreader.com:
> > "mroo philpott-smythe" > wrote:
>
> >> []
>
> >> I try to reduce the butter-cooked food, don't need the heart problems.
>
> > Garlic, chiles, red wine and an Aspirin a day will help with any heart
> > concerns.
>
> So I can try Marcella Hazan's very buttery recipes as long as I follow up
> with a little chilli-garlic sauce and a nice glass of red wine?
>
Accompany with.

I'll drink to that!

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"mroo philpott-smythe" > wrote:
> wrote in news:20050111003752.668
> []
> > Oh. And Olive Oil! I forgot Olive Oil. Cook with it and try a Tbs of
> > EVOO with a little salt sprinkled on top. Mmmmmmm!
>
> What is this EVOO of which you speak, stranger?
>
Extra Virgin Olive Oil, kemosabe!

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"Tippi" > wrote:
> wrote:
> >
> > I do painless steaming.
>
> painless to you, or the lobster? do you believe that lobsters scream
> when they are plunged into boiling water? (just curious, not being
> sarcastic or anything)

That's one reason why I don't boil them. I pretend that as the cold water
heats up and the steam slowly evolves, they don't notice the difference
until they turn red. I know, don't say it, I know.

When I was as young as seven, and one of the hens would stop laying, my
gramma would ask me to bring the chicken up to the house, so she could
'talk to it'. Although I had names for all the chickens, I would bring
Henrietta (she was one of my favorites) up to the house, knowing what was
to happen. Grandma would slit her throat, bleed her out and we'd have
chicken that night. Henrietta was delicious! Panatipata, etc.

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

Tippi wrote:

> wrote:
>
>>I do painless steaming.
>>
>
> painless to you, or the lobster? do you believe that lobsters scream
> when they are plunged into boiling water? (just curious, not being
> sarcastic or anything)

I believe they feel pain, cuz that 2 pounder was pretty docile until
I started sticking him into the pot of boiling water. Not that that
would make me to eat lobster.. but if someone can tell me an easy way
to kack the lobster before I give him the plunge, I'll try it.

--
Dan

Put it in the freezer, it will slowly chill then freeze, supposedly more
humane the a bucket of boiling water.

DC.


> I believe they feel pain, cuz that 2 pounder was pretty docile until
> I started sticking him into the pot of boiling water. Not that that
> would make me to eat lobster.. but if someone can tell me an easy way
> to kack the lobster before I give him the plunge, I'll try it.
>
> --
> Dan
>

Put it in the freezer, it will slowly chill then freeze, supposedly more
humane the a bucket of boiling water.

DC.


> I believe they feel pain, cuz that 2 pounder was pretty docile until
> I started sticking him into the pot of boiling water. Not that that
> would make me to eat lobster.. but if someone can tell me an easy way
> to kack the lobster before I give him the plunge, I'll try it.
>
> --
> Dan
>

DC. wrote:
> Put it in the freezer, it will slowly chill then freeze, supposedly more
> humane the a bucket of boiling water.

Does it change the cook time or quality? I'd prefer to be ore humane, but
I don't want to sacrifice quality for a sea bug..

--
Dan

DC. wrote:
> Put it in the freezer, it will slowly chill then freeze, supposedly more
> humane the a bucket of boiling water.

Does it change the cook time or quality? I'd prefer to be ore humane, but
I don't want to sacrifice quality for a sea bug..

--
Dan

Dan Logcher > wrote:
> Tippi wrote:
> > wrote:
> >
> >>I do painless steaming.
> >>
> > painless to you, or the lobster? do you believe that lobsters scream
> > when they are plunged into boiling water? (just curious, not being
> > sarcastic or anything)
>
> I believe they feel pain, cuz that 2 pounder was pretty docile until
> I started sticking him into the pot of boiling water. Not that that
> would make me to eat lobster.. but if someone can tell me an easy way
> to kack the lobster before I give him the plunge, I'll try it.

A sharp knife at the base of the head, crosswise, straight down. Severs the
spinal cord and kills them instantly, or so it seems.

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

Dan Logcher > wrote:
> Tippi wrote:
> > wrote:
> >
> >>I do painless steaming.
> >>
> > painless to you, or the lobster? do you believe that lobsters scream
> > when they are plunged into boiling water? (just curious, not being
> > sarcastic or anything)
>
> I believe they feel pain, cuz that 2 pounder was pretty docile until
> I started sticking him into the pot of boiling water. Not that that
> would make me to eat lobster.. but if someone can tell me an easy way
> to kack the lobster before I give him the plunge, I'll try it.

A sharp knife at the base of the head, crosswise, straight down. Severs the
spinal cord and kills them instantly, or so it seems.

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

wrote in news:20050112005808.206
:
> "mroo philpott-smythe" > wrote:
>> wrote in news:20050111003752.668

>> []

>> > Oh. And Olive Oil! I forgot Olive Oil. Cook with it and try a Tbs of
>> > EVOO with a little salt sprinkled on top. Mmmmmmm!

>> What is this EVOO of which you speak, stranger?

> Extra Virgin Olive Oil, kemosabe!

So, desu-ka-ne! I got bottles and bottles. Will try.

Just one question: I find olive oil doesn't work well with Asian food -
flavours clash. Maybe I'm using the wrong kind?

sq, "Gotta get rid of that bottle of Kalamata EVOO"

wrote in news:20050112005808.206
:
> "mroo philpott-smythe" > wrote:
>> wrote in news:20050111003752.668

>> []

>> > Oh. And Olive Oil! I forgot Olive Oil. Cook with it and try a Tbs of
>> > EVOO with a little salt sprinkled on top. Mmmmmmm!

>> What is this EVOO of which you speak, stranger?

> Extra Virgin Olive Oil, kemosabe!

So, desu-ka-ne! I got bottles and bottles. Will try.

Just one question: I find olive oil doesn't work well with Asian food -
flavours clash. Maybe I'm using the wrong kind?

sq, "Gotta get rid of that bottle of Kalamata EVOO"

wrote in
:

> "mroo philpott-smythe" > wrote:
>> wrote in news:20050111003420.884$P6
>> @newsreader.com:
>> > "mroo philpott-smythe" > wrote:

>> >> []

>> >> I try to reduce the butter-cooked food, don't need the heart
>> >> problems.

>> > Garlic, chiles, red wine and an Aspirin a day will help with any
>> > heart concerns.

>> So I can try Marcella Hazan's very buttery recipes as long as I
>> follow up with a little chilli-garlic sauce and a nice glass of red
>> wine?

> Accompany with.

> I'll drink to that!

Me too. <sips chardonnay>

What's a good red for spicy Asian food? I tend to accompany my Asian
cuisine with Gewurtztraminers and Rieslings - they seem to bring out the
flavours rather than clashing ... Although Bonny Doon makes a nice table
white that seems to work well with Asian food.

Thanks for any advice!

sq

wrote in
:

> "mroo philpott-smythe" > wrote:
>> wrote in news:20050111003420.884$P6
>> @newsreader.com:
>> > "mroo philpott-smythe" > wrote:

>> >> []

>> >> I try to reduce the butter-cooked food, don't need the heart
>> >> problems.

>> > Garlic, chiles, red wine and an Aspirin a day will help with any
>> > heart concerns.

>> So I can try Marcella Hazan's very buttery recipes as long as I
>> follow up with a little chilli-garlic sauce and a nice glass of red
>> wine?

> Accompany with.

> I'll drink to that!

Me too. <sips chardonnay>

What's a good red for spicy Asian food? I tend to accompany my Asian
cuisine with Gewurtztraminers and Rieslings - they seem to bring out the
flavours rather than clashing ... Although Bonny Doon makes a nice table
white that seems to work well with Asian food.

Thanks for any advice!

sq

"mroo philpott-smythe" > wrote:
> wrote in news:20050112005808.206
> > "mroo philpott-smythe" > wrote:
> >> wrote in news:20050111003752.668
> >> []
> >> > Oh. And Olive Oil! I forgot Olive Oil. Cook with it and try a Tbs of
> >> > EVOO with a little salt sprinkled on top. Mmmmmmm!
>
> >> What is this EVOO of which you speak, stranger?
>
> > Extra Virgin Olive Oil, kemosabe!
>
> So, desu-ka-ne! I got bottles and bottles. Will try.
>
> Just one question: I find olive oil doesn't work well with Asian food -
> flavours clash. Maybe I'm using the wrong kind?
>
> sq, "Gotta get rid of that bottle of Kalamata EVOO"

Hai! So des'! Olive oil doesn't work well with Asian food. Maybe a small
amount added to vegetable oil, as with Sesame Oil, but I haven't tried
that, having just thought of it. I do use it for all Musgovian dishes and
when frying rice.

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"mroo philpott-smythe" > wrote:
> wrote in news:20050112005808.206
> > "mroo philpott-smythe" > wrote:
> >> wrote in news:20050111003752.668
> >> []
> >> > Oh. And Olive Oil! I forgot Olive Oil. Cook with it and try a Tbs of
> >> > EVOO with a little salt sprinkled on top. Mmmmmmm!
>
> >> What is this EVOO of which you speak, stranger?
>
> > Extra Virgin Olive Oil, kemosabe!
>
> So, desu-ka-ne! I got bottles and bottles. Will try.
>
> Just one question: I find olive oil doesn't work well with Asian food -
> flavours clash. Maybe I'm using the wrong kind?
>
> sq, "Gotta get rid of that bottle of Kalamata EVOO"

Hai! So des'! Olive oil doesn't work well with Asian food. Maybe a small
amount added to vegetable oil, as with Sesame Oil, but I haven't tried
that, having just thought of it. I do use it for all Musgovian dishes and
when frying rice.

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"mroo philpott-smythe" > wrote:
> wrote in
> > "mroo philpott-smythe" > wrote:
> >> wrote in news:20050111003420.884$P6
> >> > "mroo philpott-smythe" > wrote:
> >> >> []
> >> >> I try to reduce the butter-cooked food, don't need the heart
> >> >> problems.
>
> >> > Garlic, chiles, red wine and an Aspirin a day will help with any
> >> > heart concerns.
>
> >> So I can try Marcella Hazan's very buttery recipes as long as I
> >> follow up with a little chilli-garlic sauce and a nice glass of red
> >> wine?
>
> > Accompany with.
>
> > I'll drink to that!
>
> Me too. <sips chardonnay>
>
> What's a good red for spicy Asian food? I tend to accompany my Asian
> cuisine with Gewurtztraminers and Rieslings - they seem to bring out the
> flavours rather than clashing ... Although Bonny Doon makes a nice table
> white that seems to work well with Asian food.
>
For a white, my preference is a Pinot Grigio. For reds, Chianti (rich, get
a good one), which I was weaned on, Bardolino (light) or Valpolicella
(medium). But, I'm just a Sichy from da Bronx, whaddo I know?

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"mroo philpott-smythe" > wrote:
> wrote in
> > "mroo philpott-smythe" > wrote:
> >> wrote in news:20050111003420.884$P6
> >> > "mroo philpott-smythe" > wrote:
> >> >> []
> >> >> I try to reduce the butter-cooked food, don't need the heart
> >> >> problems.
>
> >> > Garlic, chiles, red wine and an Aspirin a day will help with any
> >> > heart concerns.
>
> >> So I can try Marcella Hazan's very buttery recipes as long as I
> >> follow up with a little chilli-garlic sauce and a nice glass of red
> >> wine?
>
> > Accompany with.
>
> > I'll drink to that!
>
> Me too. <sips chardonnay>
>
> What's a good red for spicy Asian food? I tend to accompany my Asian
> cuisine with Gewurtztraminers and Rieslings - they seem to bring out the
> flavours rather than clashing ... Although Bonny Doon makes a nice table
> white that seems to work well with Asian food.
>
For a white, my preference is a Pinot Grigio. For reds, Chianti (rich, get
a good one), which I was weaned on, Bardolino (light) or Valpolicella
(medium). But, I'm just a Sichy from da Bronx, whaddo I know?

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"mroo philpott-smythe" > wrote:
> wrote in
> > "mroo philpott-smythe" > wrote:
>
> >> Just one question: I find olive oil doesn't work well with Asian food
> >> - flavours clash. Maybe I'm using the wrong kind?
>
> > Hai! So des'! Olive oil doesn't work well with Asian food. Maybe a
> > small amount added to vegetable oil, as with Sesame Oil, but I haven't
> > tried that, having just thought of it. I do use it for all Musgovian
> > dishes and when frying rice.
>
> Vas ist das, "Musgovian dishes"?
>
> Something new for me to cook?
>
Learn all about Musgovian food on alt.food.barbecue and alt.binaries.food
A quick primer: You go in your refrigerator and say, "This mus' go, this
mus' go, etc." Then you look at the arrayed leftovers and combine them into
a hitherto unknown tasty dish. Voila! Mus'go-vian food! LMAO

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"mroo philpott-smythe" > wrote:
> wrote in
> > "mroo philpott-smythe" > wrote:
>
> >> Just one question: I find olive oil doesn't work well with Asian food
> >> - flavours clash. Maybe I'm using the wrong kind?
>
> > Hai! So des'! Olive oil doesn't work well with Asian food. Maybe a
> > small amount added to vegetable oil, as with Sesame Oil, but I haven't
> > tried that, having just thought of it. I do use it for all Musgovian
> > dishes and when frying rice.
>
> Vas ist das, "Musgovian dishes"?
>
> Something new for me to cook?
>
Learn all about Musgovian food on alt.food.barbecue and alt.binaries.food
A quick primer: You go in your refrigerator and say, "This mus' go, this
mus' go, etc." Then you look at the arrayed leftovers and combine them into
a hitherto unknown tasty dish. Voila! Mus'go-vian food! LMAO

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

<snip>
> A sharp knife at the base of the head, crosswise, straight down. Severs
the
> spinal cord and kills them instantly, or so it seems.
>

That's what all European or Western chefs do these days, i reckon if you do
it quick enough, they won't suffer too much.

DC.

<snip>
> Does it change the cook time or quality? I'd prefer to be ore humane, but
> I don't want to sacrifice quality for a sea bug..
>

I don't mean deep freeze for a couple of days but only just long enough to
put it to 'sleep', i think maybe about an hour?

DC.

<snip>
> Does it change the cook time or quality? I'd prefer to be ore humane, but
> I don't want to sacrifice quality for a sea bug..
>

I don't mean deep freeze for a couple of days but only just long enough to
put it to 'sleep', i think maybe about an hour?

DC.

<snip>
> Does it change the cook time or quality? I'd prefer to be ore humane, but
> I don't want to sacrifice quality for a sea bug..
>

I don't mean deep freeze for a couple of days but only just long enough to
put it to 'sleep', i think maybe about an hour?

DC.

"DC." > wrote in
:

> <snip>

>> A sharp knife at the base of the head, crosswise, straight down.
>> Severs the
>> spinal cord and kills them instantly, or so it seems.

> That's what all European or Western chefs do these days, i reckon if
> you do it quick enough, they won't suffer too much.


My mum used to do that with crabs. Quick stab behind the eyes, and the crab
was as dead as a doornail. Then cut it up and ch'ao quickly to make chilli
crab!

I don't use the precooked crab, it's always overcooked and flavourless,
plus I feel guilty wondering what they did to the poor fella.

sq

"DC." > wrote in
:

> <snip>

>> A sharp knife at the base of the head, crosswise, straight down.
>> Severs the
>> spinal cord and kills them instantly, or so it seems.

> That's what all European or Western chefs do these days, i reckon if
> you do it quick enough, they won't suffer too much.


My mum used to do that with crabs. Quick stab behind the eyes, and the crab
was as dead as a doornail. Then cut it up and ch'ao quickly to make chilli
crab!

I don't use the precooked crab, it's always overcooked and flavourless,
plus I feel guilty wondering what they did to the poor fella.

sq

wrote in
:

> "mroo philpott-smythe" > wrote:
>> wrote in
>> > "mroo philpott-smythe" > wrote:


>> >> Just one question: I find olive oil doesn't work well with Asian
>> >> food - flavours clash. Maybe I'm using the wrong kind?

>> > Hai! So des'! Olive oil doesn't work well with Asian food. Maybe a
>> > small amount added to vegetable oil, as with Sesame Oil, but I
>> > haven't tried that, having just thought of it. I do use it for all
>> > Musgovian dishes and when frying rice.

>> Vas ist das, "Musgovian dishes"?

>> Something new for me to cook?

> Learn all about Musgovian food on alt.food.barbecue and
> alt.binaries.food A quick primer: You go in your refrigerator and say,
> "This mus' go, this mus' go, etc." Then you look at the arrayed
> leftovers and combine them into a hitherto unknown tasty dish. Voila!
> Mus'go-vian food! LMAO


HAHAHAHAHA!!! Yes, I do that a lot. I'm getting better about planning
meals beforehand these days so there's less "Mus'go" to make food with.

sq

wrote in
:

> "mroo philpott-smythe" > wrote:
>> wrote in
>> > "mroo philpott-smythe" > wrote:


>> >> Just one question: I find olive oil doesn't work well with Asian
>> >> food - flavours clash. Maybe I'm using the wrong kind?

>> > Hai! So des'! Olive oil doesn't work well with Asian food. Maybe a
>> > small amount added to vegetable oil, as with Sesame Oil, but I
>> > haven't tried that, having just thought of it. I do use it for all
>> > Musgovian dishes and when frying rice.

>> Vas ist das, "Musgovian dishes"?

>> Something new for me to cook?

> Learn all about Musgovian food on alt.food.barbecue and
> alt.binaries.food A quick primer: You go in your refrigerator and say,
> "This mus' go, this mus' go, etc." Then you look at the arrayed
> leftovers and combine them into a hitherto unknown tasty dish. Voila!
> Mus'go-vian food! LMAO


HAHAHAHAHA!!! Yes, I do that a lot. I'm getting better about planning
meals beforehand these days so there's less "Mus'go" to make food with.

sq

slim > wrote in :
> mroo philpott-smythe wrote:
>> wrote in news:20050112005808.206
>> :
>> > "mroo philpott-smythe" > wrote:
>> >> wrote in news:20050111003752.668

>> >> []

>> >> > Oh. And Olive Oil! I forgot Olive Oil. Cook with it and try a
>> >> > Tbs of EVOO with a little salt sprinkled on top. Mmmmmmm!

>> >> What is this EVOO of which you speak, stranger?

>> > Extra Virgin Olive Oil, kemosabe!

>> So, desu-ka-ne! I got bottles and bottles. Will try.

>> Just one question: I find olive oil doesn't work well with Asian food
>> - flavours clash. Maybe I'm using the wrong kind?

>> sq, "Gotta get rid of that bottle of Kalamata EVOO"

> EVOO IS NOT A PART OPF ASIAN CUISINE!!!!

I agree! That's why I'm asking!

> UGH!!!!

Actually, a mild one wasn't too bad with an eggplant curry I made, but I
still prefer peanut or vege oil with Asian food. Untoasted sesame oil
with Burmese food.

sq

slim > wrote in :
> mroo philpott-smythe wrote:
>> wrote in news:20050112005808.206
>> :
>> > "mroo philpott-smythe" > wrote:
>> >> wrote in news:20050111003752.668

>> >> []

>> >> > Oh. And Olive Oil! I forgot Olive Oil. Cook with it and try a
>> >> > Tbs of EVOO with a little salt sprinkled on top. Mmmmmmm!

>> >> What is this EVOO of which you speak, stranger?

>> > Extra Virgin Olive Oil, kemosabe!

>> So, desu-ka-ne! I got bottles and bottles. Will try.

>> Just one question: I find olive oil doesn't work well with Asian food
>> - flavours clash. Maybe I'm using the wrong kind?

>> sq, "Gotta get rid of that bottle of Kalamata EVOO"

> EVOO IS NOT A PART OPF ASIAN CUISINE!!!!

I agree! That's why I'm asking!

> UGH!!!!

Actually, a mild one wasn't too bad with an eggplant curry I made, but I
still prefer peanut or vege oil with Asian food. Untoasted sesame oil
with Burmese food.

sq

wrote in
:
> "mroo philpott-smythe" > wrote:
>> wrote in
>> > "mroo philpott-smythe" > wrote:
>> >> wrote in news:20050111003420.884$P6
>> >> > "mroo philpott-smythe" > wrote:

>> >> >> []

>> >> >> I try to reduce the butter-cooked food, don't need the heart
>> >> >> problems.

>> >> > Garlic, chiles, red wine and an Aspirin a day will help with any
>> >> > heart concerns.

>> >> So I can try Marcella Hazan's very buttery recipes as long as I
>> >> follow up with a little chilli-garlic sauce and a nice glass of
>> >> red wine?

>> > Accompany with.

>> > I'll drink to that!

>> Me too. <sips chardonnay>

>> What's a good red for spicy Asian food? I tend to accompany my Asian
>> cuisine with Gewurtztraminers and Rieslings - they seem to bring out
>> the flavours rather than clashing ... Although Bonny Doon makes a
>> nice table white that seems to work well with Asian food.

> For a white, my preference is a Pinot Grigio. For reds, Chianti (rich,
> get a good one), which I was weaned on, Bardolino (light) or
> Valpolicella (medium). But, I'm just a Sichy from da Bronx, whaddo I
> know?


Now, what's a Sichy, Nick? I know it doesn't mean someone from Sichuan,
unless there are gwai los living there.

sq

"mroo philpott-smythe" > wrote:
> []
> Now, what's a Sichy, Nick? I know it doesn't mean someone from Sichuan,
> unless there are gwai los living there.
>
Siciliano, signora. At your service!

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"mroo philpott-smythe" > wrote:
> []
> Now, what's a Sichy, Nick? I know it doesn't mean someone from Sichuan,
> unless there are gwai los living there.
>
Siciliano, signora. At your service!

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

Hi DC,

> > A sharp knife at the base of the head, crosswise, straight down.
> > Severs the spinal cord and kills them instantly, or so it seems.
> >
>
> That's what all European or Western chefs do these days, i reckon
> if you do it quick enough, they won't suffer too much.

Crab - yes, lobster - not legally. It's forbidden by law in Europe
(afaik).

Bye, Sanne.

<snup>
> Crab - yes, lobster - not legally. It's forbidden by law in Europe
> (afaik).


Really.. i thought they still did that, how do they kill or 'prepare' a
lobster then, in lets say France, legally that is.

DC.

Hi DC,

> > Crab - yes, lobster - not legally. It's forbidden by law in Europe
> > (afaik).
>
>
> Really.. i thought they still did that, how do they kill or
> 'prepare' a lobster then, in lets say France, legally that is.

Boiling water, head first, the water has to boil all the time until
the lobster turns red, or steam hotter than 100 degrees Celsius
(don't laugh; the steam's temperature depends on the outer pressure).
Bye, sanne.

"sanne" > wrote:
> Hi DC,
>
> > > Crab - yes, lobster - not legally. It's forbidden by law in Europe
> > > (afaik).
> >
> > Really.. i thought they still did that, how do they kill or
> > 'prepare' a lobster then, in lets say France, legally that is.
>
> Boiling water, head first, the water has to boil all the time until
> the lobster turns red, or steam hotter than 100 degrees Celsius
> (don't laugh; the steam's temperature depends on the outer pressure).
>
For every 150 metres above sea level, water boils at about 0.5° C less.
Also, even at sea level, while, if the barometric pressure is 760 mm. of
mercury, water boils at 100° C, when the barometer is at 736.6, the water
boils at 0.85° C less than the 100° C boiling point.

So above sea level,or during a storm, a pressure steamer is required?

I'm NOT laughing!

--
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Hi!

> So above sea level,or during a storm, a pressure steamer is required?

Not when the weather is nice.
Btw: I wouldn't know how to put a lobster (or anything else) into
an active pressure-steamer ...
> I'm NOT laughing!

Well, I am - now ... ;-D

Bye, sanne.

Salut/Hi sanne,

le/on 14 Jan 2005 06:23:08 -0800, tu disais/you said:-

>Hi DC,
>
>> > A sharp knife at the base of the head, crosswise, straight down.
>> > Severs the spinal cord and kills them instantly, or so it seems.
>> >
>>
>> That's what all European or Western chefs do these days, i reckon
>> if you do it quick enough, they won't suffer too much.
>
>Crab - yes, lobster - not legally. It's forbidden by law in Europe
>(afaik).

I think you're mistaken.

In any case, the "scream" of a lobster is only air expanding with the heat,
being forced out past the shell. All these crustaceans are really only large
marine insects, and they don't have a disseminated nervous system as we do.
Ony once did I try to kill a crab by "warning it gently till it fell
asleep". It struggled and struggled, trying to climb out for ages. Now, for
a crab, it's into boiling heavily salted water. For lobster, it's a knife at
the "cross" of the head. Instant death. FAR less cruel than halal (and
kosher) methods of butchery, and there we're talking about animals with well
developed nervous systems.

--
All the Best
Ian Hoare
http://www.souvigne.com
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