Well here I really might be able to help, whislt on the island last week a Bahamian man told me that he flattens it out with
a mallet (I think it's like scaloppini) then he runs in through flour and spices and onto a hot grill. Bon appetite....ferret
-----Original Message-----
From: David Kirsh <[log in to unmask]>
To: [log in to unmask] <[log in to unmask]>
Date: Tuesday, April 11, 2000 1:17 PM
Subject: stumpers?


|I can't believe I stumped the entire list with my 3 questions. Not one
|person responded. Must have just been that I was asking during the weekend.
|(And they are culinary).
|
|1) Is there any way of preparing the meat from Busycon carica so that it's
|not tough?
|
|2) Is there a website for health advisories on clams/shellfish in
|particular localities?
|
|3) (This is not molluscan but...) The morning after boiling lobster in a
|pot, there are distinct snapping sounds from the pot (with water
|remaining). Is this the ghost of lobsters past? Or some reaction of lobster
|broth with (I believe) an aluminum pot?
|
|There's a local, probably still small-scale industry around the harvest of
|Spondylus calcifer in the Gulf of California. When I was there in 1977, the
|campground keeper took me in his boat with an air-compressor and dove for
|these. After we came up to the boat, he sliced open one and gave me the
|large adductor muscle, thoughtfully providing me with half a lemon. SWEET
|and TENDER! One of the most memorable mollusk encounters in the wild.
|
|David Kirsh
|Durham, NC
|