| Kathy in NZ |
Tonight we had a simple dinner, steamed crabs and bought focaccia
bread. Last time I cooked crabs I did a chilli stir fry. It was
lovely. However, this group suggested I simply steam them. So I did.
Next time, though, I think I will go back to the stir fry cum barbecue
method. The sauce of the stir fry did add that little extra.
http://tinypic.com/i70h2q.jpg
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| jmcquown |
Kathy in NZ wrote:
> Tonight we had a simple dinner, steamed crabs and bought focaccia
> bread. Last time I cooked crabs I did a chilli stir fry. It was
> lovely. However, this group suggested I simply steam them. So I did.
> Next time, though, I think I will go back to the stir fry cum barbecue
> method. The sauce of the stir fry did add that little extra.
>
> http://tinypic.com/i70h2q.jpg
Next time, just steam them, make the sauce and use it for dipping :) Nice
chatting with you last night which was almost today, even though it's a bit
disconcerting talking to someone who is talking about the day tomorrow when
I've not finished today yet! ROFL
Danged New Zealanders! <EBG>
Jill
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| Bob Terwilliger |
Kathy wrote:
> Tonight we had a simple dinner, steamed crabs and bought focaccia
> bread. Last time I cooked crabs I did a chilli stir fry. It was
> lovely. However, this group suggested I simply steam them. So I did.
> Next time, though, I think I will go back to the stir fry cum barbecue
> method. The sauce of the stir fry did add that little extra.
>
> http://tinypic.com/i70h2q.jpg
I think they look very good, but I have to comment that your accompaniments
might be what lacked "that little extra." In my household, simply-steamed
crab is usually accompanied by steamed new potatoes with parsley, corn on
the cob, melted butter, and cole slaw.
Bob
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| Bob Terwilliger |
Jill wrote to Kathy:
> Nice chatting with you last night which was almost today, even though it's
> a bit disconcerting talking to someone who is talking about the day
> tomorrow when I've not finished today yet! ROFL
>
> Danged New Zealanders! <EBG>
Reminds me of the joke about the Australian giving a sales pitch to American
investors: "Australia is a very progressive country. In fact, it's already
tomorrow there!"
Bob
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| Damsel in dis Dress |
On 6 Dec 2005 05:15:02 -0600, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:
>Kathy wrote:
>
>> Tonight we had a simple dinner, steamed crabs and bought focaccia
>> bread. Last time I cooked crabs I did a chilli stir fry. It was
>> lovely. However, this group suggested I simply steam them. So I did.
>> Next time, though, I think I will go back to the stir fry cum barbecue
>> method. The sauce of the stir fry did add that little extra.
>>
>> http://tinypic.com/i70h2q.jpg
>
>I think they look very good, but I have to comment that your accompaniments
>might be what lacked "that little extra." In my household, simply-steamed
>crab is usually accompanied by steamed new potatoes with parsley, corn on
>the cob, melted butter, and cole slaw.
That's why she called it a "simple dinner." Sheesh, some people's
kids! ; )
Carol, giving Terwilliger a good THWACK!
--
http://pg.photos.yahoo.com/ph/head_trollop/my_photos
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| Phred |
In article <43954ca9.34585903@news.xtra.co.nz>, Kathy@homein.nz (Kathy in NZ) wrote:
>Tonight we had a simple dinner, steamed crabs and bought focaccia
>bread. Last time I cooked crabs I did a chilli stir fry. It was
>lovely. However, this group suggested I simply steam them. So I did.
>Next time, though, I think I will go back to the stir fry cum barbecue
>method. The sauce of the stir fry did add that little extra.
>
>http://tinypic.com/i70h2q.jpg
Hey, Kathy, go easy on those pics of cooked crab -- you've got me
drooling! (And all I've got for tea tonight is fried eggplant in
breadcrumbs and some [very] basic salad stuff. Bugger!)
Cheers, Phred.
--
ppnerkDELETE@THISyahoo.com.INVALID
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| Bob Terwilliger |
Carol wrote:
>>> Tonight we had a simple dinner, steamed crabs and bought focaccia
>>> bread. Last time I cooked crabs I did a chilli stir fry. It was
>>> lovely. However, this group suggested I simply steam them. So I did.
>>> Next time, though, I think I will go back to the stir fry cum barbecue
>>> method. The sauce of the stir fry did add that little extra.
>>>
>>> http://tinypic.com/i70h2q.jpg
>>
>> I think they look very good, but I have to comment that your
>> accompaniments might be what lacked "that little extra." In my household,
>> simply-steamed crab is usually accompanied by steamed new potatoes with
>> parsley, corn on the cob, melted butter, and cole slaw.
>
> That's why she called it a "simple dinner." Sheesh, some people's
> kids! ; )
But if you're steaming crabs anyway, how much trouble is it to add potatoes,
corn, and a bowl of butter to the steamer? In my book, that's still pretty
simple. So cole slaw is what makes it extravagant? :-þ
Bob
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| jmcquown |
Bob Terwilliger wrote:
> Carol wrote:
>
>>>> Tonight we had a simple dinner, steamed crabs and bought focaccia
>>>> bread. Last time I cooked crabs I did a chilli stir fry. It was
>>>> lovely. However, this group suggested I simply steam them. So I
>>>> did. Next time, though, I think I will go back to the stir fry cum
>>>> barbecue method. The sauce of the stir fry did add that little
>>>> extra.
>>>>
>>>> http://tinypic.com/i70h2q.jpg
>>>
>>> I think they look very good, but I have to comment that your
>>> accompaniments might be what lacked "that little extra." In my
>>> household, simply-steamed crab is usually accompanied by steamed
>>> new potatoes with parsley, corn on the cob, melted butter, and
>>> cole slaw.
>>
>> That's why she called it a "simple dinner." Sheesh, some people's
>> kids! ; )
>
> But if you're steaming crabs anyway, how much trouble is it to add
> potatoes, corn, and a bowl of butter to the steamer? In my book,
> that's still pretty simple. So cole slaw is what makes it
> extravagant? :-þ
>
> Bob
Bob, you're marching dangerously close to Frogmore Stew here... just add
some smoked sausage and shrimp and some crab-boil seasoning (lose the cole
slaw) and you're there :)
Jill
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| Damsel in dis Dress |
On 6 Dec 2005 07:15:02 -0600, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:
>Carol wrote:
>
>>>> Tonight we had a simple dinner, steamed crabs and bought focaccia
>>>> bread. Last time I cooked crabs I did a chilli stir fry. It was
>>>> lovely. However, this group suggested I simply steam them. So I did.
>>>> Next time, though, I think I will go back to the stir fry cum barbecue
>>>> method. The sauce of the stir fry did add that little extra.
>>>>
>>>> http://tinypic.com/i70h2q.jpg
>>>
>>> I think they look very good, but I have to comment that your
>>> accompaniments might be what lacked "that little extra." In my household,
>>> simply-steamed crab is usually accompanied by steamed new potatoes with
>>> parsley, corn on the cob, melted butter, and cole slaw.
>>
>> That's why she called it a "simple dinner." Sheesh, some people's
>> kids! ; )
>
>But if you're steaming crabs anyway, how much trouble is it to add potatoes,
>corn, and a bowl of butter to the steamer? In my book, that's still pretty
>simple. So cole slaw is what makes it extravagant? :-þ
Were you this difficult as a child?
Mother Carol
--
http://pg.photos.yahoo.com/ph/head_trollop/my_photos
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| kilikini |
"Kathy in NZ" <Kathy@homein.nz> wrote in message
news:43954ca9.34585903@news.xtra.co.nz...
> Tonight we had a simple dinner, steamed crabs and bought focaccia
> bread. Last time I cooked crabs I did a chilli stir fry. It was
> lovely. However, this group suggested I simply steam them. So I did.
> Next time, though, I think I will go back to the stir fry cum barbecue
> method. The sauce of the stir fry did add that little extra.
>
> http://tinypic.com/i70h2q.jpg
>
>
Wow, that looks good. That looks *really* good!
kili
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| OmManiPadmeOmelet |
In article <43954ca9.34585903@news.xtra.co.nz>,
Kathy@homein.nz (Kathy in NZ) wrote:
> Tonight we had a simple dinner, steamed crabs and bought focaccia
> bread. Last time I cooked crabs I did a chilli stir fry. It was
> lovely. However, this group suggested I simply steam them. So I did.
> Next time, though, I think I will go back to the stir fry cum barbecue
> method. The sauce of the stir fry did add that little extra.
>
> http://tinypic.com/i70h2q.jpg
>
>
I like to steam crabs, pick all the meat out and toss it in a small bowl
of lemon butter.
Then serve it on top of a slice of hot, crispy crusted sourdough
bread........ ;-d
Just my preferred!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| harvey@eccnet.com |
Kathy:
The crabs looked great - this species of crab looks unfamiliar to me.
They look good!
In Maryland (US) we have Chesapeake Bay Blue Crab. When we have a
'crab feast' we steam the crabs with a mixture of water and beer. We
dowse the crabs liberally with "Old Bay Seasoning" a seafood spice
mixture. It is usually served with corn on the cob as a side dish and
sometimes boiled potatoes.
We also dip the crab meat in vinegar.
Betty
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| notbob |
On 2005-12-06, OmManiPadmeOmelet <Omelet@brokenegz.com> wrote:
> I like to steam crabs, pick all the meat out and toss it in a small bowl
> of lemon butter.
>
> Then serve it on top of a slice of hot, crispy crusted sourdough
> bread........ ;-d
Sounds like my traditional New Years Eve dinner. Couple big ol'
Dungeness crabs w/ half dozen dipping sauces, San Francisco Sour Dough
bread, and a bottle of French Champagne. Yum!
nb
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| Chris |
"Kathy in NZ" <Kathy@homein.nz> wrote in message
news:43954ca9.34585903@news.xtra.co.nz...
> Tonight we had a simple dinner, steamed crabs and bought focaccia
> bread. Last time I cooked crabs I did a chilli stir fry. It was
> lovely. However, this group suggested I simply steam them. So I did.
> Next time, though, I think I will go back to the stir fry cum barbecue
> method. The sauce of the stir fry did add that little extra.
>
> http://tinypic.com/i70h2q.jpg
Kathy, I would love to know how you do the stir fry -- it sounds really
good! I'm used to blue crabs steamed w/ beer and Old Bay seasoning as Betty
described in her response. Only we usually have steamed, spiced shrimp and
lots of crusty bread as an accompaniment, plus usually a salad, too. And
beer to drink.
Would love to see your recipe. What do you usually eat along with the crabs
when you cook them that way? And what kind of crabs are those??
Chris
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| wff_ng_7 |
<harvey@eccnet.com> wrote:
> In Maryland (US) we have Chesapeake Bay Blue Crab. When we have a
> 'crab feast' we steam the crabs with a mixture of water and beer. We
> dowse the crabs liberally with "Old Bay Seasoning" a seafood spice
> mixture. It is usually served with corn on the cob as a side dish and
> sometimes boiled potatoes.
>
> We also dip the crab meat in vinegar.
Or steam them in a mixture of water and vinegar... or even a mixture of
water, vinegar and beer. It depends how I feel at the time. And what I might
have on hand. If I'm short on beer, I save it for myself and the crabs get
the vinegar! ;-)
I like to have them with a tomato, onion and vinaigrette salad on the side
(if the tomatoes are good) and some crusty bread.
By the way, don't EVER look into the steamer pot until steam is vigorously
coming out from under the lid. It's the kind of sight that inspires PETA
people to be like they are. I'm sure they also don't like me cutting the
"faces" off of soft shell crabs... I love that description... faces... that
I once saw in a cookbook about cleaning them.
--
( #wff_ng_7# at #verizon# period #net# )
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| OmManiPadmeOmelet |
In article <16ydnedNGc6WUAjeRVn-qw@comcast.com>,
notbob <notbob@nothome.com> wrote:
> On 2005-12-06, OmManiPadmeOmelet <Omelet@brokenegz.com> wrote:
>
> > I like to steam crabs, pick all the meat out and toss it in a small bowl
> > of lemon butter.
> >
> > Then serve it on top of a slice of hot, crispy crusted sourdough
> > bread........ ;-d
>
> Sounds like my traditional New Years Eve dinner. Couple big ol'
> Dungeness crabs w/ half dozen dipping sauces, San Francisco Sour Dough
> bread, and a bottle of French Champagne. Yum!
>
> nb
Indeed... ;-)
We did that very thing (including the champagen!) at an Oregon Coast
campground next to the ocean. Cooked fresh dungeness we had netted
ourselves in a pot over the campfire, At them as above under the stars
and full moon, with the ocean in the background as music...
<sigh>
Life does not get much better than that!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| Kathy in NZ |
On Tue, 06 Dec 2005 18:10:54 GMT, "Chris" <scootermom32@yahoo.com>
wrote:
>
>"Kathy in NZ" <Kathy@homein.nz> wrote in message
>news:43954ca9.34585903@news.xtra.co.nz...
>> Tonight we had a simple dinner, steamed crabs and bought focaccia
>> bread. Last time I cooked crabs I did a chilli stir fry. It was
>> lovely. However, this group suggested I simply steam them. So I did.
>> Next time, though, I think I will go back to the stir fry cum barbecue
>> method. The sauce of the stir fry did add that little extra.
>>
>> http://tinypic.com/i70h2q.jpg
>
>
>Kathy, I would love to know how you do the stir fry -- it sounds really
>good! I'm used to blue crabs steamed w/ beer and Old Bay seasoning as Betty
>described in her response. Only we usually have steamed, spiced shrimp and
>lots of crusty bread as an accompaniment, plus usually a salad, too. And
>beer to drink.
>
>Would love to see your recipe. What do you usually eat along with the crabs
>when you cook them that way? And what kind of crabs are those??
>
>Chris
>
Chris, I will post the recipe I used, but it could do with tweaking.
I'll post it as is, then add comments.
CHILLI CRAB
(The Complete Asian Cookbook, Family Circle)
1kg (2lb) raw blue swimmer crabs
2 Tbsp peanut oil
2 cloves garlic, finely chopped
2 tsp finely chopped fresh ginger
2 small red chillies, seeded and sliced
Sauce
2 Tbsp hoisin sauce
1/2C tomato sauce
1/4C sweet chilli sauce
1Tbsp fish sauce
1/2 tsp sesame oil
1/4C water
4 spring onions, finely sliced for garnish (opt)
Clean crabs and quarter. Crack claws open so sauce can enter meat.
Heat wok till very hot. Add oil, swirl to coat
Add garlic, ginger and chilli and stir fry for 1-2 minutes
Add crab. Stir fry 5-7 mins or till meat turns white
Stir in sauce. Bring to boil then reduce heat and simmer, covered for
6 mins or till crabs cooked through and flesh flakes easily.
Serve. Garnish with spring onions.
(serves four)
My notes:
(1) Tomato sauce is like ketchup. There is far too much tomato sauce
in this recipe. It overpowers it. Next time I cook this I plan to add
no more than 2 tablespoons of tomato sauce, and see how I like it.
(2) I used a small wok, on the gas ring of our barbecue. The wok could
barely cope with all the crab and it took longer to cook than it said.
I ended up covering the wok with a big pot lid to keep the heat in
before the sauce was added.
(3) We ate this as an appetiser, before the main barbecue. We had
crusty bread. Didn't want any other sides as it was messy finger food.
The recipe suggests boiled white rice, which would go nicely to soak
up the sauce.
(4) the crab was frozen and cleaned, raw blue swimmer crabs from
India. As you might have seen from the photo of the steamed crab I did
yesterday, they thawed and cooked very well. I can't access fresh
crabs so I use what I can get.
Kathy In NZ
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| Kathy in NZ |
On 6 Dec 2005 05:15:02 -0600, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:
>Kathy wrote:
>
>> Tonight we had a simple dinner, steamed crabs and bought focaccia
>> bread. Last time I cooked crabs I did a chilli stir fry. It was
>> lovely. However, this group suggested I simply steam them. So I did.
>> Next time, though, I think I will go back to the stir fry cum barbecue
>> method. The sauce of the stir fry did add that little extra.
>>
>> http://tinypic.com/i70h2q.jpg
>
>I think they look very good, but I have to comment that your accompaniments
>might be what lacked "that little extra." In my household, simply-steamed
>crab is usually accompanied by steamed new potatoes with parsley, corn on
>the cob, melted butter, and cole slaw.
>
>Bob
>
Bob, eating crabs is a messy affair, and my husband and I ate 1kg
between us. The crabs and the bread were all we needed. It was enough
for our simple meal! I'll eat my veges tonight, honest <grin>
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| Yeff |
On 6 Dec 2005 08:44:17 -0800, harvey@eccnet.com wrote:
> Kathy:
>
> The crabs looked great - this species of crab looks unfamiliar to me.
> They look good!
>
> In Maryland (US) we have Chesapeake Bay Blue Crab. When we have a
> 'crab feast' we steam the crabs with a mixture of water and beer. We
> dowse the crabs liberally with "Old Bay Seasoning" a seafood spice
> mixture. It is usually served with corn on the cob as a side dish and
> sometimes boiled potatoes.
Crabs sans Old Bay - is that even legal?
--
-Jeff B. (Perryville, MD)
zoomie at fastmail dot fm
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| Damsel in dis Dress |
On Wed, 07 Dec 2005 03:47:56 GMT, Yeff <zoomie@fastmail.fm> wrote:
>On 6 Dec 2005 08:44:17 -0800, harvey@eccnet.com wrote:
>
>> In Maryland (US) we have Chesapeake Bay Blue Crab. When we have a
>> 'crab feast' we steam the crabs with a mixture of water and beer. We
>> dowse the crabs liberally with "Old Bay Seasoning" a seafood spice
>> mixture. It is usually served with corn on the cob as a side dish and
>> sometimes boiled potatoes.
>
>Crabs sans Old Bay - is that even legal?
In some locales, yes. But in Minnesota, there is legislation which
bans Old Bay from being sold or used in the preparation of foodstuffs.
I've turned several of our supermarkets in to the state authorities
for carrying it on their shelves. ;-) Here's a recipe for Old Bay
bootleggers:
* Exported from MasterCook *
Old Bay Seasoning
Recipe By :Michael (Dog 3)
Serving Size : 2 Preparation Time :0:00
Categories : copycat staples
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon celery seed
1 tablespoon whole black peppercorns
6 bay leaves
1/2 teaspoon whole cardamom
1/2 teaspoon mustard seed
4 whole cloves
1 teaspoon paprika
1/4 teaspoon mace
dash salt
In a spice grinder or small food processor, combine all of the
ingredients. Grind well and store in a small glass jar.
Source:
"rec.food.cooking"
Yield:
"3 tablespoons"
- - - - - - - - - - - - - - - - - - -
Carol, who can't stand the stuff
--
http://pg.photos.yahoo.com/ph/head_trollop/my_photos
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| notbob |
On 2005-12-07, Yeff <zoomie@fastmail.fm> wrote:
> Crabs sans Old Bay - is that even legal?
Not only legal, almost mandatory! I love Old Bay. Just bought a new
can and use it for lots of things. But, I'll be damned if I screw up
a fresh Dungeness crab with it. Shrimp, certainly. Dungeness crab?
Hell no!
nb
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| Bob Terwilliger |
Jill wrote:
>> But if you're steaming crabs anyway, how much trouble is it to add
>> potatoes, corn, and a bowl of butter to the steamer? In my book,
>> that's still pretty simple. So cole slaw is what makes it
>> extravagant? :-þ
>>
> Bob, you're marching dangerously close to Frogmore Stew here... just add
> some smoked sausage and shrimp and some crab-boil seasoning (lose the cole
> slaw) and you're there :)
Sorry, I must not have been clear: I was advocating putting all those things
into the steamer in separate containers, not all in one big pot. I've got
one of those multi-tiered steamers that works nicely for steaming things
separately. Or you could go with Alton Brown's rig of stacked perforated pie
plates inside a stockpot.
Bob
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| Bob Terwilliger |
Damsel replied:
>> if you're steaming crabs anyway, how much trouble is it to add potatoes,
>> corn, and a bowl of butter to the steamer? In my book, that's still
>> pretty simple. So cole slaw is what makes it extravagant? :-þ
>
> Were you this difficult as a child?
Depends on who you ask.
Bob
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| Damsel in dis Dress |
On 7 Dec 2005 03:47:12 -0600, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:
>Damsel replied:
>
>>> if you're steaming crabs anyway, how much trouble is it to add potatoes,
>>> corn, and a bowl of butter to the steamer? In my book, that's still
>>> pretty simple. So cole slaw is what makes it extravagant? :-þ
>>
>> Were you this difficult as a child?
>
>Depends on who you ask.
Damn. You're good. : )
Carol
--
http://pg.photos.yahoo.com/ph/head_trollop/my_photos
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| Nancy Young |
"Damsel in dis Dress" <damselicious@gmail.com> wrote
> In some locales, yes. But in Minnesota, there is legislation which
> bans Old Bay from being sold or used in the preparation of foodstuffs.
Are you serious? Or is my joke meter still asleep.
nancy
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| Damsel in dis Dress |
On Wed, 7 Dec 2005 08:18:44 -0500, "Nancy Young" <qwerty@monmouth.com>
wrote:
>"Damsel in dis Dress" <damselicious@gmail.com> wrote
>
>> In some locales, yes. But in Minnesota, there is legislation which
>> bans Old Bay from being sold or used in the preparation of foodstuffs.
>
>Are you serious? Or is my joke meter still asleep.
<Damsel slaps the **** out of Nancy's joke meter, alerting it to the
potential for humor in a newsgroup post>
There. I feel much better now.
Carol <EG>
--
http://pg.photos.yahoo.com/ph/head_trollop/my_photos
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| OmManiPadmeOmelet |
In article <7uSdnc1KELsvFgveRVn-vg@comcast.com>,
notbob <notbob@nothome.com> wrote:
> On 2005-12-07, Yeff <zoomie@fastmail.fm> wrote:
>
> > Crabs sans Old Bay - is that even legal?
>
> Not only legal, almost mandatory! I love Old Bay. Just bought a new
> can and use it for lots of things. But, I'll be damned if I screw up
> a fresh Dungeness crab with it. Shrimp, certainly. Dungeness crab?
> Hell no!
>
> nb
Thank you!!! :-)
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| Chris |
"Kathy in NZ" <Kathy@homein.nz> wrote in message
news:439650d5.25926130@news.xtra.co.nz...
> On Tue, 06 Dec 2005 18:10:54 GMT, "Chris" <scootermom32@yahoo.com>
> wrote:
>
>>
>>"Kathy in NZ" <Kathy@homein.nz> wrote in message
>>news:43954ca9.34585903@news.xtra.co.nz...
>>> Tonight we had a simple dinner, steamed crabs and bought focaccia
>>> bread. Last time I cooked crabs I did a chilli stir fry. It was
>>> lovely. However, this group suggested I simply steam them. So I did.
>>> Next time, though, I think I will go back to the stir fry cum barbecue
>>> method. The sauce of the stir fry did add that little extra.
>>>
>>> http://tinypic.com/i70h2q.jpg
>>
>>
>>Kathy, I would love to know how you do the stir fry -- it sounds really
>>good! I'm used to blue crabs steamed w/ beer and Old Bay seasoning as
>>Betty
>>described in her response. Only we usually have steamed, spiced shrimp
>>and
>>lots of crusty bread as an accompaniment, plus usually a salad, too. And
>>beer to drink.
>>
>>Would love to see your recipe. What do you usually eat along with the
>>crabs
>>when you cook them that way? And what kind of crabs are those??
>>
>>Chris
>>
> Chris, I will post the recipe I used, but it could do with tweaking.
> I'll post it as is, then add comments.
Thanks very much, Kathy! Sounds like a good way to prepare frozen and
thawed crab, which I sometimes buy on sale.
C
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| Yeff |
On Wed, 07 Dec 2005 01:13:54 -0600, notbob wrote:
> On 2005-12-07, Yeff <zoomie@fastmail.fm> wrote:
>
>> Crabs sans Old Bay - is that even legal?
>
> Not only legal, almost mandatory! I love Old Bay. Just bought a new
> can and use it for lots of things. But, I'll be damned if I screw up
> a fresh Dungeness crab with it. Shrimp, certainly. Dungeness crab?
> Hell no!
Maryland State Troopers would intercept your car the moment it crossed
into our fair state for an escort the whole way through - without
stopping.
Because, well, we wouldn't want any of them there McCormick boys to
cause you any trouble...
--
-Jeff B. (I'm just sayin')
zoomie at fastmail dot fm
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