Boiling Crab Quotes

The sun, like a boil on the bright blue ass of day, rolled gradually forward and spread its legs wide to reveal the pubic thatch of night, a hairy darkness in which stars crawled like lice, and the moon crabbed slowly upward like an albino dog tick striving for the anal gulch.

What has she got cooking?” Yerin asked. She wouldn't put it past the old woman to boil up a pot full of spiders. “Apologies, I'm not sure. Crab, I think?” Crabs. The spiders of the sea.

But drunkenly, or secretly, we swore, Disciples of that astigmatic saint, That we would never leave the island Until we had put down, in paint, in words, As palmists learn the network of a hand, All of its sunken, leaf-choked ravines, Every neglected, self-pitying inlet Muttering in brackish dialect, the ropes of mangroves From which old soldier crabs slipped Surrendering to slush, Each ochre track seeking some hilltop and Losing itself in an unfinished phrase, Under sand shipyards where the burnt-out palms Inverted the design of unrigged schooners, Entering forests, boiling with life, Goyave, corrosol, bois-canot, sapotille. Days! The sun drumming, drumming, Past the defeated pennons of the palms, Roads limp from sunstroke, Past green flutes of the grass The ocean cannonading, come! Wonder that opened like the fan Of the dividing fronds On some noon-struck sahara, Where my heart from its rib cage yelped like a pup After clouds of sanderlings rustily wheeling The world on its ancient, Invisible axis, The breakers slow-dolphining over more breakers, To swivel our easels down, as firm As conquerors who had discovered home.

his face was the red of a boiled crab shell.

From then on it was an easier process, though any crab shedding it's shell would look at me and think I had it easy. To be fair, I probably did, but if I caught that crab I'd boil it in water and eat it. Just to teach it to keep it's thoughts to itself.

Often people who commit terrible acts are empathic and caring in other parts of their lives. One manifestation of this, often pointed out by those who want to mock vegetarians, was the concern that many Nazis had for nonhuman animals. Hitler famously loved dogs and hated hunting, but this was nothing compared to Hermann Göring, who imposed rules restricting hunting, the shoeing of horses, and the boiling of lobsters and crabs—and mandated that those who violated these rules be sent to concentration camps!

Our crab pots are out front, and Francis has fixed a big metal barrel right on the beach. He lights a good fire to get the water boiling, and after the crabs are cooked, we women sit on the patio shucking until we have a mountain of meat in the middle of the table. We stir up buckets of cocktail sauce from catsup, mayonnaise, Worcestershire, lemon juice, and celery salt, and the kids come running. They eat on their towels on the sand, soaking up as much sun as possible to get them through the next winter.

He sighs and wiggles around in his chair to get comfortable-it's going to be a long night. Watching humans play pretend for two hours doesn't exactly flip his fin. But he can tell Emma's getting restless. And so is he. Just as he nods off, a loud noise pops from the screen. Emma latches onto his arm as if he's dangling her over a cliff. She presses her face into his biceps and moans. "Is it over yet?" she whispers. "The movie?" "No. The thing that jumped out at her. Is it gone?" Galen chuckles and pries his arm from her grasp, then wraps it around her. "No. You should definitely stay there until I tell you it's clear." She whips her head up, but there's an almost-smile in her eyes. "I might take you up on that, pretend date or no. I hate scary movies." "Why didn't you tell me that? Everyone at school was practically salivating over this movie." The lady next to her leans over. "Shhh!" she whisper-yells. Emma nestles into the crook of his arm and buries her face in his chest, where she returns frequently as the movie goes on. Galen admits to himself that humans can make everything look pretty real. Still, he can't understand how Emma can be afraid when she knows they're only actors on the screen getting paid to scream like boiling lobsters. But who is he to complain? Their convincing performance keeps Emma in his arms for almost two solid hours. When the movie is over, he pulls the car to the curb and opens the door for her just as Rachel instructed. Emma accepts his hand as he helps her in. "What should we call our new little game?" he says on the way home. "Game?" "You know, 'Have some Lemonheads, sweet lips!'" "Oh, right." She laughs. "How about...Upchuck?" "Sounds appropriate. You realize it's your turn, right? I was thinking of making you eat a live crab." She leans over him. He almost swerves off the road when her lips brush his ear. "Where will you get a live crab? All I have to do is poke my head in the water and tell them to scatter." He grins. She's been getting more comfortable with her Gift. Yesterday, she sent some dolphins chasing after him.

Back then the towering gums marched down to the water and the area was sparsely populated with fibro weekenders - simple cottages and boat sheds - mainly owned by coal miners from the nearby Hunter Valley. My grandfather worked in the mines. He'd lend my family the one room boffy attached to his boasted almost every school holiday, and I have such vivid memories of jumping off his jetty and boiling crabs for dinner and fishing with a line wrapped around a piece of cork and playing in the rock pools and parking about in his tin runabout.

There’s an old parable about crabs pulling down any one of their own trying to escape from a pot of boiling water. There’s something to this. But more importantly, when you cultivate new habits, it’s best to be around people who have similar habits to help you reinforce them.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

When the crab arrives, I realize I've barely given any thought to Ann and her ministrations. To my surprise she has added a few finishing touches of her own. The crab sits snugly in its pink shell, beside a neat mound of delicately green mayonnaise. How has she colored it green? "This could be made into a curry," pronounces Mr. Arnott. "In Madras, curried sea oysters are considered the pinnacle of fine food. Anything can be curried... fish, fowl, even eggs." "Eggs?" Again, he has intrigued me. "Indeed eggs," he says. "Hard-boiled and placed in a hot curried gravy, they are quite delicious." I taste the mayonnaise, trying to fathom how Ann has greened it. Simultaneously I try to commit Mr. Arnott's recipe for curried eggs to memory, while also checking the seasoning in the crab. "Do you think the crab would benefit from a little more lemon juice?" I ask. "Or perhaps chili vinegar should have been used." "It is certainly fresh." He slowly savors the crab upon his tongue. "It tastes of the sea.

I can tell right away by looking at you what you want to eat," he says. "I can tell how many brothers and sisters you have." After divining my favorite color (blue) and my astrological sign (Aquarius), Nakamura pulls out an ivory stalk of takenoko, fresh young bamboo ubiquitous in Japan during the spring. "This came in this morning from Kagumi. It's so sweet that you can eat it raw." He peels off the outer layer, cuts a thin slice, and passes it across the counter. First, he scores an inch-thick bamboo steak with a ferocious santoku blade. Then he sears it in a dry sauté pan until the flesh softens and the natural sugars form a dark crust on the surface. While the bamboo cooks, he places two sacks of shirako, cod milt, under the broiler. ("Milt," by the way, is a euphemism for sperm. Cod sperm is everywhere in Japan in the winter and early spring, and despite the challenges its name might create for some, it's one of the most delicious things you can eat.) Nakamura brings it all together on a Meiji-era ceramic plate: caramelized bamboo brushed with soy, broiled cod milt topped with miso made from foraged mountain vegetables, and, for good measure, two lightly boiled fava beans. An edible postcard of spring. I take a bite, drop my chopsticks, and look up to find Nakamura staring right at me. "See, I told you I know what you want to eat." The rest of the dinner unfolds in a similar fashion: a little counter banter, a little product display, then back to transform my tastes and his ingredients into a cohesive unit. The hits keep coming: a staggering plate of sashimi filled with charbroiled tuna, surgically scored squid, thick circles of scallop, and tiny white shrimp blanketed in sea urchin: a lesson in the power of perfect product. A sparkling crab dashi topped with yuzu flowers: a meditation on the power of restraint. Warm mochi infused with cherry blossoms and topped with a crispy plank of broiled eel: a seasonal invention so delicious it defies explanation.

Starting in the top left: fugu from Mikawa Bay, fried karaage style, and boiled Kano crab. To the right of that are grilled skewers of duck meatball and Kujo green onion, and tilefish tempura. Shogoin daikon and millet cake, baked in a miso glaze; Horikawa burdock and hamo fish cakes in broth. Below that are sake-steamed hamaguri clams, stewed Kintoki carrots and Kujo green onion, and the grilled fish is miso-marinated pomfret.

What are you doing outside my father’s room? I’ve more reason to be here than you.” “Is that so?” Bayan’s hand went to the keys around his neck. “I’m the one with more access to the palace than you. I was on my way to the library—the secret one.” “The secret library,” I said flatly. “It’s not a secret if you’ve told me about it.” He put a finger to his chin. He had to know the gesture only emphasized his firm jawline. “What should I call it then? The magic library? The construct library? The library forbidden to Lin because she just can’t remember?” My insides boiled like a pot ready to accept a feast of crabs. I breathed out the heat of it and kept my face cool. “If you’re seeking a name that descriptive, might I suggest the library primarily utilized by a pompous boy of no station?

Noryangjin is a wholesale market where you can choose live fish and seafood from the tanks of different vendors and have them sent up to be prepared in a number of cooking styles at restaurants upstairs. My mother and I were with her two sisters, Nami and Eunmi, and they had picked out pounds of abalone, scallops, sea cucumber, amberjack, octopus, and king crab to eat raw and boiled in spicy soups. Upstairs, our table filled immediately with banchan dotting around the butane burner for our stew. The first dish to arrive was sannakji---live long-armed octopus. A plate full of gray-and-white tentacles wriggled before me, freshly severed from their head, every suction cup still pulsing.

Page after page of sauces. Page after page of soups. Bisque of snipe à la bonne bouche. Bisque of crab à la Fitzhardinge, which included adding a pint of boiling cream. Puree of asparagus à la St George involved three dozen small quenelles of fowl and half a pint of small fillets of red tongue. Mercy me. I flicked on. What on earth was ragout of cock's kernels à la soubise, or ragout of ox palates? At the Tilleys' residence, we rarely ate offal. Mr Tilley was fond of liver and bacon, but Mrs Tilley saw offal as food of the lower classes, for those who could afford nothing better. So our meals were good old-fashioned roast beef, leg of lamb, chops and steaks, with thee occasional steak and kidney pie. These recipes looked horribly complicated: Put about half a pound of cock's kernels, with cold water, into a stewpan, let it stand by the side of a slow fire to remove the little blood they contain, taking care that the water does not become too warm. I read on. As soon as they whiten... pat of butter... simmer... drain them on a napkin... small stewpan, with a ragout-spoonful of Soubise sauce and a little Allemande sauce...

AFTER OPENING THE NEW YORK TIMES I WONDER HOW TO WRITE A POEM ABOUT LOVE To love like God can love, sometimes. before the kettle boils to a whistle, quiet. Quiet that is lost on me, waiting as I am for an alarm. The sort of things I notice: the bay over redbud blossoms, mountains over magnolia blooms. There is always something starting somewhere, and I have lost ambition to look into the details. Shame fits comfortably as my best skirt, and what can I do but walkaround in that habit? Turn the page. Turn another page. This was meant to be about love. Now there is nothing left but this.

I feel devilish,' said Mr Ringwood morosely. He added, with a flicker of spirit: 'At all events I have let my man shave me!' 'Yes,' admitted Ferdy, recalling with a shudder Mr Ringwood's appearance earlier in the day. 'If you had not, Gil, dear old fellow, I couldn't have dined with you. Couldn't have fancied a morsel!' He regarded the Belcher handkerchief with misgiving. 'And, dash it, I'm not sure I shall be able to fancy anything as it is!' However, he was presently able to to do full justice to a very handsome dinner, consisting of buttered crab, a dish of mutton fry with parsnips, a pheasant pie, with several side-dishes, including some potted sturgeon, and a cold boiled knuckle of veal, and pig's face.

From a long board, he watched her rake a pile into the stockpot: tomatoes and garlic, orange peel and bay, the heads and spines and tails of a dozen sardines. She plunged a knife into a spider crab and split it in two, tossing it after. She hadn't noticed Al standing behind her. He cleared his throat, and she swung around. "Oh, goodness," she said. "You've been busy." She held to his face a mortar of green pounded herbs and garlic, a rouille so sharp it made his eyes water. And then a hard loaf of bread, white fish steaks translucent as china; she put a salted almond in his mouth, a crust dipped into the stockpot, her finger. She was giddy, beautiful, his wife. She poured the stock through a strainer, pressing on the bones and shells with the back of a wooden spoon. She poached the fish steaks, some tiny rings and tangles of squid, picking out the mussels as they opened; she toasted bread; she warmed a Delft tureen with boiling water. She set the table, handing a cold bottle of white wine from the refrigerator and a corkscrew to him. "There's so much in this kitchen," she whispered. "Is Gigi here?" "No, not ever, I don't think. But she's got every kind of gadget. Look at this. Do you know what this is?" She held up a Bakelite-handled comb with a dozen tines. Al waited. "It's for slicing cake," she said.