HOW DO YOU COOK CRAB. HOW DO YOU

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How Do You Cook Crab


how do you cook crab
    how do
  • "Willow's Song" is a ballad by American composer Paul Giovanni for the 1973 film The Wicker Man. It is adapted from a poem by George Peele, part of his play The Old Wives' Tale (printed 1595).
  • (How does) PowerGUARD™ Power Conditioning work?
  • (How does) a better "Vocabulary" help me?
    cook
  • Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
  • someone who cooks food
  • Heat food and cause it to thicken and reduce in volume
  • English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
  • (of food) Be heated so that the condition required for eating is reached
  • prepare a hot meal; "My husband doesn't cook"
    crab
  • direct (an aircraft) into a crosswind
  • decapod having eyes on short stalks and a broad flattened carapace with a small abdomen folded under the thorax and pincers
  • a quarrelsome grouch
  • Act so as to spoil
  • Grumble, typically about something petty

Every state of being is open to liberation because every state of being is none other than liberation itself -- in a distorted form. This could be seen as our great hope as beings. Every mind-state(1) is connected with our beginningless elingtenment. Every state of mind, no matter how confused, in its free condition(2) is none other than the liberated state. "Good" and "evil" do not exist as separate fields of energy. This means that no one is either too good or too bad for spiritual practice. Anyone who is tickled by the possibility, can engage with their own condition at the level of practice. This is all that is initially required. You simply need to be curious -- to be intrigued by the possibility that you are actually quite well qualified to make a radical shift. In the very moment that you allow this idea to stir you in some way, you stand at a doorway that opens on a tremendous panorama of potential. Every moment is an amazing possibility. Every "negative" state of mind contains something of the quality of our naturally liberated state. Every thought, every feeling, every sensation or action is enlightenment; but we do not realise it. When you sip a glass of Brunelo; savour a piece of dolcelate; wash the dishes; vacuum the carpet; take a shower; call on a friend; flirt with a new and tantalising person; cook food; make love; go shopping for a suede shirt or silk underwear; or, hit your thumb with a hammer -- enlightenment is there. We are never separated from it. There is no need to look for enlightenment in any other place than where we are. It is there, unrecognised, in every moment. So, why do we constrict our energies? What prevents us from recognising our enlightenment if it is beginningless and ever-present? How do we discover the stillness of balance, and the vibrant creativity of openness within the same emotional state? In order to find the answers to these questions, we need to gain a deeper understanding of what we are and how we function. When we suppress our emotions, clearly a quality of balance is being sought. When we risk abandonment to the heights and depths of our feelings, a quality of openness is clearly present. This is definitely not a matter for intellectual speculation. Thinking does not help at all, in coming to a real understanding of emotions. The intellect is of little or no value in discovering what we are beyond the texture of what we feel. In order to understand what we are, in order to realise our unconditioned nature, we need to become simpler in our approach. We need to discover space. Space is the quality of experience in which there is no clinging to the content of Mind through the process of attempting to establish reference points: "this and that" are "there", therefore "I" am "here", in distinction to "this and that". Space is the dimension of our existence in which there is no attempt to artificially divide "self" and "other". There is also no loss of presence into an experience of "everything is one". As soon as the idea of space is discussed, paradox arises. This is unavoidable. However, there is no need to be too perplexed by extraordinary definitions. At this point it would be better to envisage space as "lack of pressure" or "absence of neurotic speed". All that is needed is the sense in which space is a quality that we have quite naturally. It could be equated with a feeling of being completely relaxed in all aspects of our being; yet very awake and alive -- a sense of having all the time and room we need to do or be anything in any moment, without fear or confusion. You could say that space was simply feeling natural and happy in your own skin. We need to allow space for our experience to be precisely what it is. This may seem mystifying, unless we take the time to question the nature of our experience. But how can we do that, and what would we find if we try to examine our own experience? Maybe this would be a good point to experiment with experience. exercise just sit where you are / feel what it is like to be you / try not to put words to what you feel / just sit with what you feel, and see what happens / see if you can find what is there beyond the desire to attach words and ideas to what the feeling is like / see if you can see, hear, smell, taste or touch what you are / try everything you can in an attempt to sense yourself, apart from thinking about it If you have tried to examine the nature of your experience in this way, you may have discovered something quite peculiar. You may have discovered that it is impossible to examine the nature of your experience, without the process of intellectual examination also becoming part of your experience. If we look for the nature of experience with the rational mind, we will never find it -- we will only ever dwell within the limitations of the rational mind. The living
Louisiana Homemade Seafood Gumbo
Louisiana Homemade Seafood Gumbo
Ingredients: Olive Oil Tony Cachere’s or Season Salt Salt and Pepper Worcestershire Sauce One can of Rotel Diced Tomatoes and Green Chilles (If you like it really HOT, try the Rotel Extra Hot) One pack of Seasons Blend (Onions, Bell Peppers, Celery) One bottle of a powdered roux. (8oz) *** One pound of cut up sausage. (Low Fat) At least 4 chicken thighs ( I like boneless and skinless) Kitchen Bouquet Optional Gumbo Crabs Green Onions If you have to make a Roux, you have to to this first. To start, you will need a large pot, at least a 8 quarts, add the cut up sausage, and some olive oil to help the sausage cook down, seasons blend, and Rotel Tomatoes. You might have to have some water on hand, just in case the sausage starts to stick. Lightly cover the sausage with the Tony Cachere’s, I never measure how much, buts its about a table spoon and a half. At this point, you want to bring it back to a boil for about 10 minutes, then add 5 quart of water (15 cups of water) , about 2 oz. of Worcestershire Sauce, and the whole bottle of roux (8oz) and darken it with the Kitchen Bouquet. You can add more Worcestershire sauce if you want too and salt to taste. I also prefer a dark Roux so I add a lot of Kitchen Bouquet. At this point you have the basics down of Gumbo and you can get as creative as you want. The Cajuns like to add boiled eggs to the Gumbo and some people do not. You can boil them in the Gumbo or separately. I like to boil eggs for 12 to 15 minutes, peel and then put them in the Gumbo. Sometimes I just add chicken thighs, but you do not want to over cook your chicken or get mushy. 20 minutes at a medium heat should do it. If you are in Louisiana, you can get frozen Gumbo Crabs from the Wal-Mart frozen food section , and throw them in at the same time as the chicken. When the chicken is cooked, turn down the heat to simmer, add some green onions and let the Gumbo simmer. Serve with rice at breakfast, second breakfast and lunch, dinner and midnight snaks. *** If you can not find ready made Roux it’s easy to make. For this recipe you need 1 cup of flour and one cup of oil. Mix the two together and cook over medium heat. You need to stir all the time. Making a Roux is a pain to make but it’s so worth it. Stir until the flour turns a copper color and do not let it burn. If it burns you will have to start over. I do not recommend using a spoon to stir the roux, but some type of utensil that has a flat end on it.

how do you cook crab
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