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:lol:  :P  :lol: Thet can't be to private ... there open to the world to see .. imagine a bull wearing a pair of Wranglers ... :devil:  :lol:  I had raw Octopi once and only once...bland taste, but, IMHO, I could have chewed on that until the cows came in and it still have been like shoe leather. Smoked/fried oysters I can do, tried raw once, was not impressed with the gritty stuff I encountered, fried battered squid aka calimari,,, is good.. prefer cervechi (spell ck) to sushi any day but to  each their own ....
It sounds like you had improperly prepared octopus. When done right its very tender. Prepared with vinegar, olive oil, lemon etc its excellent.I've also had gritty oysters only occasionally. Raw oysters topped with a bit of horseradish and/or tabasco...heck even plain are a personal favorite.I've also got a great recipe for mussles somewhere. If I can find it, I'll post for those that are interested.
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Here's a recipe I found a while back, it may be related to the Lambs Fries etc.Chinese CrocodileIngredients:1 Kg. of crocodile's nuggets½ Cup of tequila1 Teaspoon of flour½ Cup of soy sauce2 Garlic's teeth 2 Spoonfuls of oilPreparation:1 - Put the nuggets to marinate together with the garlic, salt, pepper, tequila and flour.2 - Fry them in the oil and add the soy sauce and the ½ cup of consommé or water.3 - You can include vegetables while cooking ( broccoli, celery, onion and carrot or spinach). It can be accompanied with white rice.This recipe is unedited.

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:lol: :lol: NRD.............Not my fault... I was in Japan , in a bar, a bit hungry and ordered something to eat to go along with what I was drinking,,,, and that was what I got, of course I was way past intoxicated too,,,,,,,,,, maybe should have gone to a diner instead.
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Guest Paracelsus
ESCARGOT
I also love snails. Although, I prefer a crisp Chardonnay with these tasty little Gastropods :thumbsup:
I've also got a great recipe for mussels somewhere. If I can find it, I'll post for those that are interested.
Bring it on!! I'll take mussels over clams any day. :drooling:LittleBone - Where did you find that poem? Definitely a funny twist on the ol' "tastes just like chicken" thing. :lol:
1 Kg. of crocodile's nuggets
:lol: :w00t: If it weren't for the " 's ", I might have thought they just meant diced crocodile meat :hmm: However, the overall recipe looks pretty good.
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and i also wonder just WHO does that neutering
georgeg4, I live about 250 kilometres north of Steve Irwin The Crocodile Hunter's Australia Zoo here in Queensland Australia. Now when he appears on his TV shows he uses 3 or 4 helpers to jump on the Crocodile, Steve has not only got to nick off the "Nuggets", but get out of the way of the very pi**ed of Crocodile at the same time.I do not think this would be a cost effective way of farming either.
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  • 2 weeks later...
Guest Paracelsus

With the Holidays swiftly approaching, I thought I would once again offer "The World's Best Plum Pudding" recipe to anyone who may wish to have it.I have it in a word doc., and will send it (free of charge ;) ) to anyone who send me a PM or e-mail with their addy of choice.

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I have it in a word doc., and will send it (free of charge  :happyroll:  ) to anyone who send me a PM or e-mail with their addy of choice.
I'll send a email shortly...homer_02.jpg
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And what  type of plums are  used????????
None!There are no "Plums" in Plum Pudding. :hmm:However...The resolution to this apparent paradox...Will require you to request the recipe :devil:PlukaDuk - While I would love to claim this recipe... It actually belongs to LabRat's paternal Grandmother... and is the Scot's original. Not the NASTY things the Brits call Plum Pudding... with all those rancid citrons and Brandy ^_^ ;)
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Does that mean it is a distant  cousin to  "blood" pudding ???
And it's nae related to a huggis... ;) Thanks for the recipe Paracelsus, much appreciated. I will make a couple of them over the weekend for the winter/summer solstice festivities in December.By the way my old mum used suet in all the puddings etc. she used to make. B) Pluka
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I dunno, Dale. Perhaps you're thinking of Mock Blood Pudding :PThe Blood Pudding recipe I found, has lotsa blood in it. (And looks pretty dern tasty at that)Seems somewhat similar to Blood Sausage, which I have tried before.Blood is really quite nutritious. Which only makes sense.... when you consider that all the nutrients your cells get are delivered via the circulatory system.

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:blink: :hmm: I just think I will pass..... obviously that receipe (blood puddin') is so not recommended for a diabetic, what with over a pound of sugar ... have paramedics on scene for fast help...
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I remember a tale my father used to tell about Duck's Blood soup when he was a teen...he said it was excellent with delicious pieces of fruit, apples raisns etc. He was thoroughly enjoying himself until the host told him what he was eating. Lets just say that was the last time my father was asked back. When he grew older and his pallette matured, he often wished he could sample it again.For those interested, here is a recipe. link

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YUMMY!!, NRDMy mouth is watering. :drooling:
It looks like we all need to follow this psalm... o:) Psalm 23 rev.dietStrict is my diet, I must not want.It maketh me to lie down at night hungry.It leaded me past the confectioners.It trieth my willpower.It leadeth me in the paths of alteration for my figure's sake.Yea, though I walk through the aisles of the pastry department,I will buy no sweet rolls for they are fattening.The cakes and the pies, they tempt me.Before me is a table set with green beans and lettuce.I filleth my stomach with liquids, My day's quota runneth over.Surely calorie and weight charts will follow me all the days of my life,And I will dwell in the fear of the scales forever.Pluka
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  • 3 weeks later...
Guest Paracelsus

WOW!!Amazing how the sight of a little blood tends to chase folks away. :hmm: :lol:Anywho...Even though we've been having an Indian Summer heat wave in north Texas this past week...The arrival of November (Yes, IBE98765... I do realize it isn't officially until tomorrow) is time for Home Made Soups & Stews.The Beans have been soaked...The Rice has been sautéed...The Baby Carrots have been braised...The Bouquet Garni has been tied...Now...It's time for some serious assembly.As with most of my cooking... this is entirely "Stream of Consciousness" :blink:Tio Franco's Beef Stew

  • * "15 Bean" Soup mix* Brown Rice* Baby Carrots* Acorn Squash* Brussels Sprouts* Corn* Snap Peas* Radishes* Leeks* Button Mushrooms* Red Onion* Elephant Garlic (roasted first)* Fresh Herbs (Basil; Rosemary; Chives; Sage)* Cracked Pepperand* A London Broil - Cubed, floured, sautéed in Olive OilFor liquid...* Merlot; my home brew Beer; and a little fresh pressed Apple Cider

:thumbsdown: Hungry Yet!? :hmm:

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That sounds delicious. I must admit hubby made his first soup of the season last week. Even though it is 83 degrees out today, it was still good. Turnips, rutabaga, squash, tomatoes, beans, beans, beans, onion, garlic, mushrooms...... He even threw in meat this time. I think it was chicken. It was great. I froze several servings to take to work with me. :w00t:

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Get fed and snockered all in one fell swoooooppppp .. now where ish the couch (hic) at .....
Oh, now!! Dale!Didn't you learn anything from Julia.No...Not Teacher.... The other Julia ("Saaaaave The Liver!!") B)Boiling PointsHOH - 212° FC2H5OH - 172° FMost of the Alcohol evaporates after several hours of simmering.Now then...It became apparent yesterday evening that I had failed to adequately account for expansion during the simmering phase, as I added more ingredients. (Remember... Things that take longer to cook go in first)My trusty ol' 8qt. stock pot just couldn't hack the load.I thought about buying one at the excellent Kitchenware Website Dale linked earlier in this thread... but I need something now.So...I just got back from the local WMCC, with a top-o-the-line 16qt. job :oYeeeeeeeeeeee-Haaaaaaaaaaaah!!Now I can Double the recipe. :D
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Guest Paracelsus
Childs or Roberts ??????????????
:D :hmm: :lol:Which ever one of the two you prefer, I guess.Although, I can't recall ever hearing JR say... "Saaaaaave the Liver!" B)
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I have been given a bucket full of Yabbies, here's a couple of recipes that I will be using...Yabbie Boilup with Pepper sauce4 litres water2 tablespoons paprika1 tablespoon crushed dried red pepper2 tablespoons red-hot pepper sauce1 tablespoon dry mustard1 teaspoon garlic powder¼ cup lemon juice4 bay leaves4 dozen whole Yabbies washed1 cup Pepper sauce (recipe follows)In an 8 litre pot, combine water, paprika, dried pepper, hot pepper sauce, mustard, garlic powder, lemon juice and bay leaves. Bring to a boil, cover and simmer for 15 minutes.Add Yabbies to pot. Stir, return to a boil, cover and cook for 5 - 6 minutes. Drain and serve  on a large tray with Pepper sauce. 4 servings.Pepper sauce1 tablespoon olive oil½ cup chopped onions1 tablespoon minced fresh chilli1 clove garlic, minced¾ cup chopped roasted sweet red capsicum (pepper) 1 teaspoon paprika½ teaspoon red-hot pepper sauce1 teaspoon Worcestershire sauce1 teaspoon prepared mustard1 teaspoon red wine vinegar1 tablespoon chopped, seeded lemon sectionsIn a small skillet, heat oil. Add onions, chilli peppers and garlic and sauté over medium heat for 4 to 5 minutes. In a blender, combine sautéed vegetables, red peppers, paprika, hot pepper sauce, Worcestershire sauce, mustard, vinegar and lemons. Puréed until smooth, about 1 minute on high, stopping to scrape down sides.Cover and refrigerate overnight to blend flavours. Makes 1 cup B) :) :happyroll: yabby.jpgYabbie Tails over Savoury Rice1 tablespoon peanut oil1 cup sliced celery½ cup sliced scallions½ cup diced green capsicums (peppers)½ cup diced sweet red capsicums (peppers)1 clove garlic, minced1 teaspoon paprika¼ teaspoon cayenne pepper½ cup chicken stock500grams Yabbie tails, peeled and deveined2 cups Savory Rice (recipe follows)In a large skillet, heat oil. Add celery, scallions, green peppers and red peppers and sauté over medium heat for 5 minutes. Add garlic, paprika, cayenne and chicken stock. Bring to a simmer, cover and cook for 10 minutes.Add Yabbies, stir, cover and cook for 5 minutes. Serve over Savoury Rice.Serves 4 Savoury Rice1 clove garlic, minced1 tablespoon olive oil1/2 teaspoon celery seeds1/4 teaspoon pepper1/4 cup chopped fresh parsley1 cup rice1 3/4 cup chicken stock1 tablespoon lemon juice1 teaspoon butterIn a saucepan, sauté garlic in oil over medium heat for 2 minutes.Add celery seeds, pepper, parsley, rice, chicken stock and lemon juice. Stir and bring to a boil over high heat. Cover, reduce heat to low and cook, undisturbed, for 17 to 20 minutes. Remove from heat, add butter and fluff with a fork before serving.Makes 2 cups. :lol: :lol: :D

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Guest Paracelsus

Sounds Yummy!!, PlukaThanks for the graphic. I was about ready to Goggle for "Yabbies". May I assume they're Freshwater??Depending on what region of the US one lives... Here they're called:

  • Crayfish
  • Crawfish
  • Crawdadsor
  • Mud Bugs

Any idea where the term Yabbies comes from? (I love etymology.) Aboriginal??BTW...Thanks for posting to this thread. I needed something to take my mind off of Politics and the Election! B)

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May I assume they're Freshwater??Depending what region of the US one lives... Here they're called:
  • Crayfish
  • Crawfish
  • Crawdadsor
  • Mud Bugs

Any idea where the term Yabbies comes from?  (I love etymology.)  Aboriginal??

Here's a link to more Yabby info from where I stole the graphic from CSIROI've found that the best thing to get your mind of the elections is to have another beer... :) We have just had our federal election here in Australia, my lot did not win here either. I had my money on the Democrats winning so I dip out on that as well... B)
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B)  :happyroll: freshwater lobsters .... haven't seen many blue ones ... must be really big .. most common here are red or green....
We have the Marron from West Australia which is the largest of the lot. :) Here in Queensland which is the state where I live the Redclaw is the most common and grows to a good size. :lol: The Yabbies got a mention before... :lol:
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