Rick Stein

[pottsy]

I have seen everything now........Rick Stein\'s cooking programme is on one of the Sky channels just now and he has just deep fried peeler crabs ! Wonder how much he charges for them lol???????? I will leave them for the fish, served on a hook lol!!

I thought us Scots had the monoploly on frying strange things lol!

Ali

[TC]

Ali............get your mind off food, man..........you\'re just torturing yourself......lol

[pottsy]

lol! Fish is one of the few things I can eat at the minute so I was looking for ideas for marinades to give it some flavour! Peeler crabs straight out of the bucket,still waving their legs as they were dipped in the batter wasn\'t quite what I had in mind!!! lol Bit too crunchy!

Ali

[BriH]

The French have been doing it for years - they were or usually are soft back crabs that have come out thier backs,and not peelers - cant really see how they would taste of much - but Velvet swimmers are nice - i have had them cooked , but still wouldnt do it myself - got a few in the freezer and like you say pottsy - i will serve them on a 6/0 pennel - rather than cook them for tea.

[Edited on 4/1/2006 by BriH]

[peter.m]

Do you mean one of these things? Kept stealing baits for Rays in Ireland.





And my first time with photo lark and it worked

[Edited on 5/1/2006 by peter.m]

[TC]

Lol Peter.......last ime I seen something like that, it was attached to John Hurts\' face

[willywetegg]

Hahahahaha nice one Tony, pleased we arn\'t pulling them in off Shield\'s pier lol.

Need some canny ointment for them babie\'s mind Peter lol.

Ali you need to have a bit of crack with mark as I am sure he has tried them lol.

Got to be honest, I love fresh Crab, VERY tasty.

Jim.

[peter.m]

Got loads of them. Give a bit of excitement at first when the ratchet started to go as they walked off with the bait. Soon become a nuisance when you knew what you were getting. Still there was Guiness at the end of the day.

[Tadpoleman]

thats fenit pier ?? isnt it ?

bert

[mark]

have tried em in Boulogne, freshly peeled soft backs, battered, deep fried and just munched whole, quite nice. the hard back shore crabs are used as well as velvets for soup in france, one of the most underrated shellfish in this country are squat lobsters, ugly little things, and nearly all the prawn boats just hoy em back over the side but they are fantastic.

can\'t wait for summer to get back up to scotland for a fortnights shellfish overindulgence....if its in the sea and its got legs, eat it!

[sless]

yes beert thats my thoughts
we have staggered along there many a night and morning
hahaha
leaving godleys in the early hours

[Tadpoleman]

TRA-LA-LA-LA-LEE !!!
great place
bert

[Tadpoleman]

Sless remember ower species hunt on the end of the pier ?
Still laugh about it now ......... woop ya fooka

bert

[sless]

what
the one where we got off the boat with a 50lb class boat rod
penn international boat reel catching blennies
and shouting
GET IN
and we thought the irish were daft
we got some weird looks
didnt we
the lady in the guesthouse was making our sarnies
and after the 3rd day we said could we have somthing different from cheese and ham
she said no problem
the next day we opened our sarnies and they were
cheese and ham
we told her and she said they were different
they were ham and cheese
well what can yuo say to that
hahaha

[Tadpoleman]

Madeline i tink was her name
The Corner House and around the bend was Godleys with the huge stuffed monk fish in a glass case ! tink its the Irish boat caught record !

bert