Hmmm Hmmm Good Is that Chinese style EJ? N/P

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Posted by Justin on August 07, 2001 at 13:37:45:

In Reply to: And then if she can't sell them... posted by EJ on August 07, 2001 at 13:18:02:

: ABOUT TURTLES AND TERRAPIN
: Sea or green turtles are peaceable and sagacious. Their habits are nowhere more fascinatingly described than in The Windward Road by Archie Carr. Handling and cooking these monsters, some of which weigh over 300 pounds, is not a usual household procedure. Therefore most of us are content to enjoy their highly prized, highly priced gelatinous meat ready-diced and in cans. The greenish meat from the top shell is considered the best-that taken from the bottom is whitish.
: While sea turtles are tropical in habitat, those most frequently caught and consumed in temperate North America are freshwater types, such as snapping turtles, which abound in streams and lakes from North Dakota to Florida. As to disposition, they are again a quite different kettle of fish: short-tempered and capable of inflicting nasty bites.
: Choicest of all turtle meat is furnished by the terrapin, which inhabits salt-marshes along the East Coast. But this holds good only for the female of the species-the males being unacceptably tough-and to those weighing not much more than 3 pounds.
: Regardless of the turtle's size, sectioning it for cooking is an irksome job, even if you overcome the worst of the opposition-as old hands are wont to do when dealing with snappers-by instantly chopping off the head.
: Before preparation, however, it is advisable to rid turtles of wastes and pollutants. Put them in a deep open box, with well-secured screening on top; give them a dish of water; and feed them for a week or so on 3 or 4 small handouts of ground meat.

: To cook, place in a pan of cold water:
: A 7-inch turtle
: Bring water slowly to a boil and parblanch at least 10 minutes. Drain. Plunge into cold water and leave until cool enough to handle. Scrub well. Place the turtle in rapidly boiling water and add:
: (A Bouquet Garni, 572)
: (An onion stuck with cloves)
: (3 stalks celery)
: Reduce the heat at once and simmer 35 to 45 minutes or until the claws can be removed by pulling. Drain, reserving the stock. Allow the turtle to cool on its back in order to trap the juices as it cools. When cool, pry the flat plastron free from the curved carapace-easier said than done. Near the head you will find the liver. ), Free it carefully from the gall. Discard the gall. Slice the liver thin and reserve it, as well as the eggs, if any. You may or may not want to reserve the small intestines, which may be chopped and added to the meat or sauce. Remove the meat from both the carapace and the skinned legs. When ready to serve, you may toss the meat, including the ground liver and intestines, in:
: 6 tablespoons hot melted butter
: Garnish with:
: Parsley Serve with:
: Sherry, as a drink
: or you may heat the meat briefly over very low heat or in the top of a double boiler )0- over-not in-boiling water in a sauce made by combining:
: 1 cup B-rown Sauce, 346
: The chopped, cooked eggs, if any
: 1 teaspoon mixed herbs: including basil,
: sweet marjoram and thyme, with a touch
: of rosemary, bay and sage
: 3 tablespoons Madeira or dry sherry
: Garnish with:
: Watercress

: Joy of Cooking, Bobbs-Merrill Co, Inc., 1975

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I don't think EJ posted thatn... Heather 08/07/01 (1)
- or maybe he did Heather 08/07/01 (0)

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: : ABOUT TURTLES AND TERRAPIN : : Sea or green turtles are peaceable and sagacious. Their habits are nowhere more fascinatingly described than in The Windward Road by Archie Carr. Handling and cooking these monsters, some of which weigh over 300 pounds, is not a usual household procedure. Therefore most of us are content to enjoy their highly prized, highly priced gelatinous meat ready-diced and in cans. The greenish meat from the top shell is considered the best-that taken from the bottom is whitish. : : While sea turtles are tropical in habitat, those most frequently caught and consumed in temperate North America are freshwater types, such as snapping turtles, which abound in streams and lakes from North Dakota to Florida. As to disposition, they are again a quite different kettle of fish: short-tempered and capable of inflicting nasty bites. : : Choicest of all turtle meat is furnished by the terrapin, which inhabits salt-marshes along the East Coast. But this holds good only for the female of the species-the males being unacceptably tough-and to those weighing not much more than 3 pounds. : : Regardless of the turtle's size, sectioning it for cooking is an irksome job, even if you overcome the worst of the opposition-as old hands are wont to do when dealing with snappers-by instantly chopping off the head. : : Before preparation, however, it is advisable to rid turtles of wastes and pollutants. Put them in a deep open box, with well-secured screening on top; give them a dish of water; and feed them for a week or so on 3 or 4 small handouts of ground meat. : : To cook, place in a pan of cold water: : : A 7-inch turtle : : Bring water slowly to a boil and parblanch at least 10 minutes. Drain. Plunge into cold water and leave until cool enough to handle. Scrub well. Place the turtle in rapidly boiling water and add: : : (A Bouquet Garni, 572) : : (An onion stuck with cloves) : : (3 stalks celery) : : Reduce the heat at once and simmer 35 to 45 minutes or until the claws can be removed by pulling. Drain, reserving the stock. Allow the turtle to cool on its back in order to trap the juices as it cools. When cool, pry the flat plastron free from the curved carapace-easier said than done. Near the head you will find the liver. ), Free it carefully from the gall. Discard the gall. Slice the liver thin and reserve it, as well as the eggs, if any. You may or may not want to reserve the small intestines, which may be chopped and added to the meat or sauce. Remove the meat from both the carapace and the skinned legs. When ready to serve, you may toss the meat, including the ground liver and intestines, in: : : 6 tablespoons hot melted butter : : Garnish with: : : Parsley Serve with: : : Sherry, as a drink : : or you may heat the meat briefly over very low heat or in the top of a double boiler )0- over-not in-boiling water in a sauce made by combining: : : 1 cup B-rown Sauce, 346 : : The chopped, cooked eggs, if any : : 1 teaspoon mixed herbs: including basil, : : sweet marjoram and thyme, with a touch : : of rosemary, bay and sage : : 3 tablespoons Madeira or dry sherry : : Garnish with: : : Watercress : : Joy of Cooking, Bobbs-Merrill Co, Inc., 1975

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