Has anyone reviewed this Cookbook?

William

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.

On Sat, 08 Oct 2016 18:22:51 -0400, William > wrote:

>Has anyone reviewed this Cookbook?

Oh, hell no. Never heard of it.

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.

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.

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.

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.

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.

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?



--

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.

Sqwertz wrote:
>
>"European Dungeness crab" is an oxymoron. All they have there are
>those [dwarf] wimpy green and brown crabs.

wrote in news:be1jvbl30cmd1dol9ss2k9tq2ifqolqm5a@
4ax.com:

> 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.

I have an old and a newer edition. The oldest gets the most use, for about
90% of my cooking recipes, etc. IIRC, it was the book I learned to cook
from after I moved out of my parents' home.



--
You know it's time to clean the refrigerator
when something closes the door from the inside.

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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