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We paid .80 a pound off the boat. I'm down to one package left in the freezer. I hate cleaning shrimp. The first 50 pounds are too bad but the last 50 gets to be trying.
Maine shrimp may be a pain to clean, but the flavor is quite tasty and delicate!! Well worth the work.
Are they any harder than NC shrimp?? I agree I wouldn't want to do 50 lbs at a whack, but I have 2 in the fridge right now -- came by the shrimp seller yesterday and bought some, forgetting that I had a gig at the museum last night -- potluck -- and no time to head and clean them.
I find that just pinching the heads off leaves the "vein" visible and that one can just carefully grab it (sometimes with a fingernail under it) and gently pull it away from the body of the shrimp -- straight and opposite to the direction is is running -- and it comes right out.
Of course, the smaller the shrimp the most difficult... are ME shrimp on the smallish side?
Well last couple of times I bought I got 44 to the pound; this week they were larger.. 38 to the pound. But of course they vary. Earlier in the season I was so hungry for them my friend said I was buying bait! But not really.. I've had smaller in restaurants <g>
I am preparing our first 'Maine' batch of sour-dough starter.
I have started up sourdough starter many times in the past. I generally have made sourdough breads for maybe a year then I get bored with it and let it go. However I have not made any since moving to Maine. So I set out three sampling jars to gather the spore a few days ago, and brought them in yesterday. I like to go through two or three feedings before I start using it for household bread.
My step-father's family were 'sourdough miners', the miners of Alaska would wrap their starter in an oil cloth inside their shirt. As the yeast grows it gives off heat, and so the miners had a symbiotic relationship with their bread. The bread growing in a glob and each day pull off a quarter-cup to make the next day's starter, and use the remainder for that day's bread loaf.
Anyway this starter batch has a pretty powerful aroma, so it should make some very tangy breads.
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