...like steamed artichokes and drawn butter. It's a long run for a short slide, but it's a helluva slide.
Speaking of long runs for short slides, would anybody spend time cracking open crab legs or lobster claws if there wasn't crab or lobster inside? I know I wouldn't spend time working over the grasper of an undersea arachnid if the payoff was oatmeal...
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So, how many months of the year do you have to spend in the Underworld each year? Based upon my time in Indiana, I'd say January through March would be about right.
Heh...no. It has to be crab or lobster on the inside. Having oatmeal inside is like having a 1911 that shoots airsoft bbs.
My main complaint along these lines is crawfish. I burn more calories peeling them then I get from eating them.
A couple of years ago, I had a buddy of mine get me a pair of sturdy surgical scissors (he's an Army Medic).
Those shears make all the difference with crab legs. I get stares when I pull them out at restaurants. But then, people see you cut those legs right open with no mess to get all the good meat. They start asking where they can get a pair.
"I know I wouldn't spend time working over the grasper of an undersea arachnid if the payoff was oatmeal..."
I've often wondered why people seem to go nuts over Buffalo wings for similar reasons. I just don't understand, why the wings? Wouldn't the rest of the bird be far better suited for, ya know, eating, instead of picking through skin, bones and cartilage?
Being one who doesn't much care for lobster or crab (I know, a Marine Biologist from Maine, the HUMANITY!!!) and I don't bother with the darn things.
Now on the other hand skinning a monkfish is a total pain in the ass, and a pain I'm willing to deal with as the payoff is yummy monkfish!
theirritablearchitect--no--the wings have the perfect skin to meat ratio. this is important since the wings hold the sauce. i know; i care far too much about buffalo wings.
Pomegranates made easy:
http://emptyage.honan.net/mth/2007/10/how-to-eat-a-po.html
YMMV
-SayUncle
Also you can use a rolling pin on the lobster legs to get the meat out pretty easyily.
I was gonna say that. But now you know. Those tasty little red globes are good on salads too. I like to mix them with something salty, like sunflower seeds.
Only when they're in season and fresh.
Yes, but are we talking blue crab, stone crab, king crab, or dungeness crab? All shell differently and of them all, dungies are the easiest and meatiest by weight.
Blues taste great, but take a lot of work for slivers of meat. Stones I haven't had yet. Kings are good for the chunks of meat in the legs, but the bodies are essentially meatless. Dungies, ah, dungies are full of meat. Body, legs, even the swimming flippers have meat in them.
Thanks Tam. I know what I'm having for breakfast Sunday. Dungeness Omelet, toast, home fries, coffee, and Mimosas.
Hunter
Ketchikan
Call me looney, but... there's something very satisfying about the sound of a crab leg cracking open.
Did you ever read The SEcret Life of Lobsters? It's a brilliant read.
wait, i take back "brilliant." You read brainy stuff for real. In my humble estimation, it was a very entertaining read.
Pomegranates.... finally in season. You can get crabs and lobster year round, but Pomegranates are really only available for a few months a year.
Mmmm... You're right, they're a lot of effort, but so very, very yummy.
When I saw this post, I said, "Firearms, politics I agree with, and pomegranates! Wow! This is the best blog ever!"
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