Re: CONCH

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Posted by THE CONCH FIEND on June 17, 2000 at 16:14:10:

In Reply to: Re: CONCH posted by Party Man on June 16, 2000 at 12:19:18:

: I do not agree. Definitely try and prepare conch yourself.

: Here is Partyman's recipe:
: 1. Get conch out of shell.
: 2. Cut off 'claw'.
: 3. Score the conch with a mallet. If you do not have one tenderize it with whatever makes the most sense.
: 4. Cut the conch into small bite size pieces.
: 5. Squeeze the juice of 1 sour lemon and one lime on conch.
: 6. Put in baggie with juices.
: 7. Add two crushed bird peppers.

: 8. Shake.
: 9. Eat.

: This, is the PM's way of doing conch. I have introduced my style to many and they are into it.

: As Always:
: The PM

PARTYMAN: As an expert on everything, why did you leave out
the sour orange juice, chopped onion, tomato dices, etc. etc.
I will continue to patronize the Brilanders who are the experts
and know where those little critters are hiding!
Moreover, when one PURCHASES conch salad from one of our
Briland friends, we leave a bit of cash on our island paradise
for them to enjoy.......

: : : What are the regulations regarding non-residents of the Bahamas taking conch for personal use? I don't really plan to go out and look for them, but if we find one, can we take it back to our rental and cook it up? Also, what DO you DO with them?
: : : Odd question, I know, but what the heck?
: : : Thanks much
: : : Caroline :-)

: : CAROLINE, YOU ARE IN FOR A TREAT, HONEY! GO TO
: : SEE LAVAUGHN PERCENTIE, THE HARBOUR ISLAND "QUEEN
: : OF CONCH" AND ASK HER HOW MANY WAYS THERE ARE TO
: : FIX CONCH. ASSUMING THAT YOU ARE A NOVICE, DO NOT
: : UNDER ANY CIRCUMSTANCES ATTEMPT TO COOK A CONCH
: : YOURSELF. TRUST THIS TO A NATIVE RESIDENT OF BRILAND
: : AND YOU WILL NOT BE DISAPPOINTED. WITH YEARS OF
: : PRACTICE...YOU TOO CAN BECOME A CONCH LOVING FREAK
: : JUST LIKE ME. P.S. ALWAYS WASH CONCH DOWN WITH
: : AN ICE COLD KALIK...REGARDLESS OF THE MANNER IT IS
: : PREPARED. BUT DO NOT TRY TO PREPARE IT YOURSELF, MY
: : DEAR...IT TAKES YEARS OF TRAINING AND MANY SECRET
: : NATIVE INGREDIENTS!!!!

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Re: CONCH The Partyman 18:18:59 06/17/00 (0)

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: : I do not agree. Definitely try and prepare conch yourself. : : Here is Partyman's recipe: : : 1. Get conch out of shell. : : 2. Cut off 'claw'. : : 3. Score the conch with a mallet. If you do not have one tenderize it with whatever makes the most sense. : : 4. Cut the conch into small bite size pieces. : : 5. Squeeze the juice of 1 sour lemon and one lime on conch. : : 6. Put in baggie with juices. : : 7. Add two crushed bird peppers. : : : 8. Shake. : : 9. Eat. : : This, is the PM's way of doing conch. I have introduced my style to many and they are into it. : : As Always: : : The PM : PARTYMAN: As an expert on everything, why did you leave out : the sour orange juice, chopped onion, tomato dices, etc. etc. : I will continue to patronize the Brilanders who are the experts : and know where those little critters are hiding! : Moreover, when one PURCHASES conch salad from one of our : Briland friends, we leave a bit of cash on our island paradise : for them to enjoy....... : : : : What are the regulations regarding non-residents of the Bahamas taking conch for personal use? I don't really plan to go out and look for them, but if we find one, can we take it back to our rental and cook it up? Also, what DO you DO with them? : : : : Odd question, I know, but what the heck? : : : : Thanks much : : : : Caroline :-) : : : CAROLINE, YOU ARE IN FOR A TREAT, HONEY! GO TO : : : SEE LAVAUGHN PERCENTIE, THE HARBOUR ISLAND "QUEEN : : : OF CONCH" AND ASK HER HOW MANY WAYS THERE ARE TO : : : FIX CONCH. ASSUMING THAT YOU ARE A NOVICE, DO NOT : : : UNDER ANY CIRCUMSTANCES ATTEMPT TO COOK A CONCH : : : YOURSELF. TRUST THIS TO A NATIVE RESIDENT OF BRILAND : : : AND YOU WILL NOT BE DISAPPOINTED. WITH YEARS OF : : : PRACTICE...YOU TOO CAN BECOME A CONCH LOVING FREAK : : : JUST LIKE ME. P.S. ALWAYS WASH CONCH DOWN WITH : : : AN ICE COLD KALIK...REGARDLESS OF THE MANNER IT IS : : : PREPARED. BUT DO NOT TRY TO PREPARE IT YOURSELF, MY : : : DEAR...IT TAKES YEARS OF TRAINING AND MANY SECRET : : : NATIVE INGREDIENTS!!!!

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