MSGID: 1:261/1466.0 57493202
 -=> On 05-27-16  01:12,  Janis Kracht <=-
 -=> spoke to Dale Shipp about Re: 482 picnic uh oh new <=-

 >> Linguini with mussels & clams
 
 > On our recent trip to SC & GA, there was one restaurant where one of the
 > meal choices was described as pasta with clam sauce.  A man at our table
 > had ordered it, but when it came it was linguini covered with steamed
 > clams (small -- maybe little neck?).   It was not what he was expecting
 > and ended up trading with his wife.
 
 > Does that sound unusual to you?  I would have thought that pasta with
 > clam sauce would have had chopped up clams in a sauce -- not whole clams
 > in the shell.

 JK> I often make linguine with whole clams in the shell.  When 
 JK> I don't have fresh clams in the shell, then I use canned 
 JK> chopped clams.

 JK> When I make it with fresh clams in the shell, when the 
 JK> sauce is done I generally remove the top of the clam shell 
 JK> from about half of the clams and leave the rest with both 
 JK> halves of the shell.

Interesting -- I don't know if I have ever had pasta with clam sauce
(white or red), but it was certainly clear that the guy did not expect
what he got -- and was not pleased.   I'm not sure why.  I do often
order mussels in the shells, and it is no problem to get rid of the
shells.

BTW -- haven't seen you here for a while.  Any thought on joining the
picnic in western NYS (Buffalo area)?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Old World Sauerbraten
 Categories: Beef, Stew
      Yield: 1 servings
 
      4 lb Beef rump or sirloin tip
      1 c  Water
      1 c  Vinegar
      1 lg Onion, sliced
      1    Lemon, sliced (unpeeled)
     10    Whole cloves
      4    Bay leaves
      6    Whole peppercorns
      2 tb Salt
      2 tb Sugar
     12    Gingersnaps, crumbled
 
  Place meat in deep ceramic or glass bowl (I use a zipper bag).

  Combine water, vinegar, onion, lemon, cloves, bay leaves, pepper,
  salt, and sugar. Pour over meat.  Cover and refrigerate for 24 to 36
  hours; turn meat several times during marinating.

  Place beef in slow-cooking pot; pour 1 cup marinade over meat. Cover
  and cook on low 6 to 8 hours.  Place meat on serving platter. Strain
  meat juices and return to pot.  Turn control to high.  Stir in
  gingersnaps; cover and cook on high for 10 to 15 minutes.  Pour over
  meat. Makes 8 servings.
  
  Note:  I cannot get gingersnaps to crumble, but when you drop them in
  whole, they disintegrate rapidly.
  
  There are lots of recipes in here, but I've only tried this one and
  one for Tavern Soup.  Many of them use pricy ingredients and/or have
  extensive preparation (the reason I got the pot was so I could toss
  stuff in and not deal with it).
  
  One of the things I do is get large packages of chicken thighs and
  remove the skins.  I put a meals worth in a zipper bag with some of
  the various new chicken baking sauces and marinate them in the fridge
  for awhile. I can toss these in, cook them on low all day, and they
  taste like I've spent serious time on them.
  
  This is from _Crockery Cookery_ by Mabel Hoffman
  
  From: J-Mag Guthrie                   Date: 07-06 Cooking
 
MMMMM


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