Manhattan or New England?
- Thread starter MadJack
- Start date
- Mar 19, 2006
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There is no choice here, there's only one Chowdah....
And you meatheads who said Manhattan probably like pineapple on your pizza and ketchup on your hot dogs....and should be deported
And you meatheads who said Manhattan probably like pineapple on your pizza and ketchup on your hot dogs....and should be deported
I like NE but given the choice I'll take the Manhattan and I would never put pineapple on my pizza and I won't even talk about the hot dog.
Meanwhile, what's the name of that ravens restaurant in Vegas? I need to find out if they have crabs this time of year. I might want to stop by in a couple weeks. :0008
If Pizza Rock put pineapple on one of their pies, you'd gladly pay $45 to eat it.
:0008
- Mar 19, 2006
- 38,210
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this will do too
try it at home...
Maryland She Crab Soup RecipeServings: 8
Ingredients:
2 Tablespoons unsalted butter
1 small onion, grated
3 celery stalks, minced
1 Tablespoon all-purpose flour
Salt and white pepper to taste
1/4 teaspoon ground mace
1/2 teaspoon dried thyme
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
Lemon juice
2 cups heavy cream
2 cups milk
1 pound Jumbo Lump or Dungeness Crabmeat
1/2 cup sherry wine
.Paprika
Chopped fresh parsley
Preparation:
Melt the butter in a large skillet over medium heat and saute the onion and celery until soft.
Sprinkle the flour over the vegetables, stir, and cook 5 minutes.
Add salt, pepper, mace, thyme, Worcestershire sauce, Tabasco, and a splash of lemon juice.
Simmer briefly.
Add the cream and milk and heat almost to scalding, stirring constantly.
Add the Jumbo Lump or Dungeness Crabmeat and stir.
Heat just long enough to warm through.
Add the sherry wine and serve at once, garnished with paprika and chopped parsley.
try it at home...
Maryland She Crab Soup RecipeServings: 8
Ingredients:
2 Tablespoons unsalted butter
1 small onion, grated
3 celery stalks, minced
1 Tablespoon all-purpose flour
Salt and white pepper to taste
1/4 teaspoon ground mace
1/2 teaspoon dried thyme
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
Lemon juice
2 cups heavy cream
2 cups milk
1 pound Jumbo Lump or Dungeness Crabmeat
1/2 cup sherry wine
.Paprika
Chopped fresh parsley
Preparation:
Melt the butter in a large skillet over medium heat and saute the onion and celery until soft.
Sprinkle the flour over the vegetables, stir, and cook 5 minutes.
Add salt, pepper, mace, thyme, Worcestershire sauce, Tabasco, and a splash of lemon juice.
Simmer briefly.
Add the cream and milk and heat almost to scalding, stirring constantly.
Add the Jumbo Lump or Dungeness Crabmeat and stir.
Heat just long enough to warm through.
Add the sherry wine and serve at once, garnished with paprika and chopped parsley.
