Corn and Crab Soup

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             FOOD FUNNY
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Thanks to David Schronce for this collection of kitchen tips:

How can you tell if it's spoiled?

When something starts pecking its way out of the shell, the egg is probably past its prime.

Milk is spoiled when it starts to look like yogurt.

Yogurt is spoiled when it starts to look like cottage cheese.

Cottage cheese is spoiled when it starts to look like bleu cheese.

Sesame seeds and poppy seeds are the only officially acceptable "spots" that should be seen on the surface of any loaf of bread.
Fuzzy and hairy looking white or green growth areas are a good indication that your bread has turned into a pharmaceutical laboratory experiment.

Flour is spoiled when it wiggles.

Any canned goods that have become the size or shape of a softball should be disposed of carefully.

A carrot in which you can tie a clove hitch is not fresh.

Raisins should not be harder than your teeth.

Fresh potatoes do not have roots, branches, or dense, leafy undergrowth.

If you can take your chip dip out of its container and bounce it on the floor, it has gone bad.

You know it is well beyond it's prime when you're tempted to discard the plastic container along with the food.

Generally speaking, plastic containers should not burp when you open them.

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             TODAY'S RECIPE
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You won't believe how good this soup is after you see how easy it is to
make. Once you've tried it, though, you'll want to keep the recipe a secret.

Corn and Crab Soup

1 15-oz (425 g) can creamed corn
1 15-oz (425 g) can chicken stock
1 star anise (optional)
1 tsp (5 ml) cornstarch mixed in 1/4 (60 ml) cup water
1 6-oz (170 g) can crab meat
4 Tbs (60 ml) dry sherry (optional)

Combine all ingredients except the sherry in a saucepan and heat to a
simmer, stirring occasionally. Taste and adjust the seasoning. Remove
and discard the optional star anise before serving. Add a tablespoon (15
ml) sherry to each bowl just before presentation, or serve it in a small
cruet or pitcher for the diners to add themselves.
Serves 4.
Received on Tue May 12 23:03:29 2009