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Thread: Crabmeat: yeah but ...

  1. #1
    Felice Guest

    Default Crabmeat: yeah but ...

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

    So?

    Felice



  2. #2
    Omelet Guest

    Default Re: Crabmeat: yeah but ...

    In article <gjb039$e1p$[email protected]>,
    "Felice" <[email protected]> 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

  3. #3
    Felice Guest

    Default Re: Crabmeat: yeah but ...


    "Omelet" <[email protected]> wrote in message
    news[email protected]..
    > In article <gjb039$e1p$[email protected]>,
    > "Felice" <[email protected]> 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



  4. #4
    cybercat Guest

    Default Re: Crabmeat: yeah but ...


    "Felice" <[email protected]> wrote in message
    news:gjb039$e1p$[email protected]..
    > 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.



  5. #5
    Omelet Guest

    Default Re: Crabmeat: yeah but ...

    In article <gjb34v$h99$[email protected]>,
    "Felice" <[email protected]> wrote:

    > "Omelet" <[email protected]> wrote in message
    > news[email protected]..
    > > In article <gjb039$e1p$[email protected]>,
    > > "Felice" <[email protected]> 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

  6. #6
    TammyM Guest

    Default Re: Crabmeat: yeah but ...


    "Felice" <[email protected]> wrote in message
    news:gjb34v$h99$[email protected]..
    >
    > "Omelet" <[email protected]> wrote in message
    > news[email protected]..
    >> In article <gjb039$e1p$[email protected]>,
    >> "Felice" <[email protected]> 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



  7. #7
    Felice Guest

    Default Re: Crabmeat: yeah but ...


    "TammyM" <[email protected]> wrote in message
    news:gjbdnl$l0t$[email protected]..
    >
    > "Felice" <[email protected]> wrote in message
    > news:gjb34v$h99$[email protected]..
    >>
    >> "Omelet" <[email protected]> wrote in message
    >> news[email protected]..
    >>> In article <gjb039$e1p$[email protected]>,
    >>> "Felice" <[email protected]> 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



  8. #8
    Sqwertz Guest

    Default Re: Crabmeat: yeah but ...

    Felice <[email protected]> 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

  9. #9
    Sqwertz Guest

    Default Re: Crabmeat: yeah but ...

    TammyM <[email protected]> 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

  10. #10
    Sqwertz Guest

    Default Re: Crabmeat: yeah but ...

    cybercat <[email protected]> wrote:

    > "Felice" <[email protected]> wrote in message
    > news:gjb039$e1p$[email protected]..
    >> 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

  11. #11
    SteveB Guest

    Default Re: Crabmeat: yeah but ...


    "Felice" <[email protected]> wrote in message
    news:gjb039$e1p$[email protected]..
    > 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



  12. #12
    SteveB Guest

    Default Re: Crabmeat: yeah but ...


    "Felice" <[email protected]> wrote in message
    news:gjbekj$osb$[email protected]..
    >
    > "TammyM" <[email protected]> wrote in message
    > news:gjbdnl$l0t$1@skeeter.ucdavi[email protected]..
    >>
    >> "Felice" <[email protected]> wrote in message
    >> news:gjb34v$h99$[email protected]..
    >>>
    >>> "Omelet" <[email protected]> wrote in message
    >>> news[email protected]..
    >>>> In article <gjb039$e1p$[email protected]>,
    >>>> "Felice" <[email protected]> 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 ;-)



  13. #13
    Felice Guest

    Default Re: Crabmeat: yeah but ...


    "Sqwertz" <[email protected]> wrote in message
    news:1s0eeqovnwssw$.[email protected]..
    > cybercat <[email protected]> wrote:
    >
    >> "Felice" <[email protected]> wrote in message
    >> news:gjb039$e1p$[email protected]..
    >>> 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



  14. #14
    Felice Guest

    Default Re: Crabmeat: yeah but ...


    "SteveB" <toquerville@zionvistas> wrote in message
    news:[email protected]..
    >
    > "Felice" <[email protected]> wrote in message
    > news:gjb039$e1p$[email protected]..
    >> 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



  15. #15
    TammyM Guest

    Default Re: Crabmeat: yeah but ...


    "Sqwertz" <[email protected]> wrote in message
    news:eoyiptshbrxn$.[email protected]..
    > TammyM <[email protected]> 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



  16. #16
    Omelet Guest

    Default Re: Crabmeat: yeah but ...

    In article <[email protected]>,
    Sqwertz <[email protected]> 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

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