World's deadliest dinner party

[Grappa]

oh.. thread title is kinda misleading... thought you were having a fugu-tasting party or something... that would be rad!

I was thinking the same exact thing.  Would be a crazy way to go, being fully conscious but fully paralyzed. 

[angler]

No, no the title is from the TV show.  I've felt like I have had food try to kill me and I'm not sure I would bring that on voluntarily....

I hate you...

Me too!

Don't hate the player, hate the game.

And now that I'm on their email list (thank you Angler), I'm going to see if I can fix their website for them.  Maybe a little bartering?!  Prawns for programming?  

 

Maybe I can get a referral discount!

A great time was had by all.  Completely wiped out the crab, but enough mac and cheese and stew for lunches this week.  Now off to a few necessary bloodies before the IMS show.

[rgramjet]

Fug me??  Fugu!!

.....ill get my coat...

[hoyden]

<snip>
...am making Portuguese kale and crab soup. 

YUM!
Recipe please?!!?!

[Arimaul]

Spiced rum.

Dark rum - It's not a spiced and stormy   

Black Seal Rum if possible 

[TiNi]

goslings black seal rum is tasty too....

the ginger beer is the key... goslings makes ginger beer too

[Buckethead]

the ginger beer is the key... goslings makes ginger beer too

It's like a conspiracy. 

[TiNi]

It's like a conspiracy. 

and a damn good one, i'll add 

[JEFF_H]

crab leg recipe to try-

put legs in large roasting pan
top with
-chopped red onion, garlic
splash on some lemon juice, white wine, olive oil
salt/pepper

throw in the oven @ 300ish for ~20 min
serve with crusty sourdough bread to soak up extra juice
yummy

[angler]

YUM!
Recipe please?!!?!

It is a super easy stew and you won't believe the flavor.

I start by making my own pork stock the night before.  Roast pork bones, an onion, a few whole cloves of garlic and a carrot in a roasting pan until they have some color.  Deglaze pan with water and put roasted stuff in a pot and cover with water. Add another onion, two carrots, a couple of ribs of celery, a few bay leaves, a couple dozen whole peppercorns, and less salt than you think you might need.  Simmer for 4 plus hours or until collagen in pork pieces starts to break down.  I leave it on the stove top, off, overnight. Strain through cheesecloth before using.  I also chill it and pull off the fat.  If you don't make stock, use a good veggie or chicken stock.

A couple of hours before you are ready to serve, cook 4 links of chorizo and/or hot italian sausage (I use 2 of each) in the pan you will for the stew.  Lightly brown the whole sausages and then add like a 1/4 inch of water, put lid on, and simmer for 10 minutes.  You aren't trying to cook the sausage, just firm it up so you can slice it into rounds.  Pull sausage out cool and slice.  Pour off any remaining water from pan.  Add 1/4 cup of olive oil, 2 onions chopped, and sausage rounds.  Cook until onions are translucent and start to pick up some color.  Add 12 cloves of garlic smashed with the flat of a knife.  Cook until garlic is fragrant, but do not brown.  Deglaze pan with 32 oz of pork stock.  Add one large can diced tomatoes.  Add 1/2 teaspoon red pepper flakes (less if you don't like spice, more if you like burn your asshole hot) and 3/4 teaspoon paprika.  Bring to a simmer.  At this point you can have the recipe done in like 15 minutes.  Taste for salt and flavor.  The longer you cook, the better the flavor, but if you cook too long, the sausage rounds will disintegrate.    Add in 1 pound of fresh kale, ribs removed and cut into fairly thin "ribbons".  Cook until kale changes color - it will go from bright green to dark green.  At this point you can hold this at a simmer until you are ready to cook the crab.  The other night I let it simmer for like 2-3 hours after adding kale.  When ready to cook the crab, crank it up to a full boil and place crab on top of the stew. Steam for 4 minutes for thawed crab legs and 8-10 for frozen crab legs (internal temp needs to be above 145, but I've never checked it).  I almost always put them in frozen, but you have to rinse them in cool water to remove the 1/8 of inch of ice they glaze the legs with.  That glaze water will dilute your stew, take longer to cook, and sometimes has an off flavor.  BE VERY SPARING WITH SALT!  The crab legs will add a lot of salt.  I think including the salt in the stock and what I added to the stew, I had less than 1 teaspoon of added salt in the whole dish.  This recipe serves 8.  Plan on about 1/2 to 3/4 pound crab per person.  I made 2 batches of stew Friday night and had 10 pounds of crab.  14 of us killed the crab and about half the stew.

[jasaretta]

.....black seal ..... tasty too....

mmmmm seal.

[rgramjet]

It is a super easy stew and you won't believe the flavor.

I start by making my own pork stock the night before.  Roast pork bones, an onion, a few whole cloves of garlic and a carrot in a roasting pan until they have some color.  Deglaze pan with water and put roasted stuff in a pot and cover with water. Add another onion, two carrots, a couple of ribs of celery, a few bay leaves, a couple dozen whole peppercorns, and less salt than you think you might need.  Simmer for 4 plus hours or until collagen in pork pieces starts to break down.  I leave it on the stove top, off, overnight. Strain through cheesecloth before using.  I also chill it and pull off the fat.  If you don't make stock, use a good veggie or chicken stock.

A couple of hours before you are ready to serve, cook 4 links of chorizo and/or hot italian sausage (I use 2 of each) in the pan you will for the stew.  Lightly brown the whole sausages and then add like a 1/4 inch of water, put lid on, and simmer for 10 minutes.  You aren't trying to cook the sausage, just firm it up so you can slice it into rounds.  Pull sausage out cool and slice.  Pour off any remaining water from pan.  Add 1/4 cup of olive oil, 2 onions chopped, and sausage rounds.  Cook until onions are translucent and start to pick up some color.  Add 12 cloves of garlic smashed with the flat of a knife.  Cook until garlic is fragrant, but do not brown.  Deglaze pan with 32 oz of pork stock.  Add one large can diced tomatoes.  Add 1/2 teaspoon red pepper flakes (less if you don't like spice, more if you like burn your asshole hot) and 3/4 teaspoon paprika.  Bring to a simmer.  At this point you can have the recipe done in like 15 minutes.  Taste for salt and flavor.  The longer you cook, the better the flavor, but if you cook too long, the sausage rounds will disintegrate.    Add in 1 pound of fresh kale, ribs removed and cut into fairly thin "ribbons".  Cook until kale changes color - it will go from bright green to dark green.  At this point you can hold this at a simmer until you are ready to cook the crab.  The other night I let it simmer for like 2-3 hours after adding kale.  When ready to cook the crab, crank it up to a full boil and place crab on top of the stew. Steam for 4 minutes for thawed crab legs and 8-10 for frozen crab legs (internal temp needs to be above 145, but I've never checked it).  I almost always put them in frozen, but you have to rinse them in cool water to remove the 1/8 of inch of ice they glaze the legs with.  That glaze water will dilute your stew, take longer to cook, and sometimes has an off flavor.  BE VERY SPARING WITH SALT!  The crab legs will add a lot of salt.  I think including the salt in the stock and what I added to the stew, I had less than 1 teaspoon of added salt in the whole dish.  This recipe serves 8.  Plan on about 1/2 to 3/4 pound crab per person.  I made 2 batches of stew Friday night and had 10 pounds of crab.  14 of us killed the crab and about half the stew.

Today is King Crab day at the Giant in Wee-Tong!  $7.99/lb.  Im sure its not the same stuff that comes straight off the docks in Alaska, but its a cheap "fix".

[angler]

Today is King Crab day at the Giant in Wee-Tong!  $7.99/lb.  Im sure its not the same stuff that comes straight off the docks in Alaska, but its a cheap "fix".

Wee-Tong!!! Now that is hilarious......

[rgramjet]

:-)

False alarm.  The guy I spoke witb yesterday said its King Crab.  Guy I spoke with today said its snow crab clusters.  $6.99/lb.  Im making that stew!

[angler]

:-)

False alarm.  The guy I spoke witb yesterday said its King Crab.  Guy I spoke with today said its snow crab clusters.  $6.99/lb.  Im making that stew!

That is a great price for snow crab.  They are smaller than kings, but I think they are a bit sweeter.