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Old 03-04-2006, 01:50 PM   #11
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oops, got 'em confused a bit. that's what you get for typing and working at the same time.
jg - joey gallo ate lead at umberto's.
jg - john gotti ate at both restaurants.
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Old 03-04-2006, 03:35 PM   #12
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Do a search for, or find a cookbook by Norman Van Aiken. He makes a really good one too.
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Old 03-15-2006, 01:15 AM   #13
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Hi vanwingen, here in Key West conch is available all year round but I wouldn't know about Michigan! I haven't lived here very long but my husband was born and raised here, I'm sure he could get me the recipe you are looking for. I don't make them because I can get them anywhere, that and I'm a little afraid of deep frying anything since my ex set his house on fire making fries I think it's important to have the right batter and the right kind of sauce, personally I wouldn't eat them without the sauce they serve here! It's like a sour cream dressing... I'll get back to you soon with the recipe hopefully
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Old 03-16-2006, 06:21 PM   #14
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Here is my mother in law's recipe. She makes it for big family gatherings, so it makes a lot. Let me know if you try it!

5 pounds conch
2 large onions
2 big bell peppers
1 whole bulb of garlic
Self-rising flour
Milk
Cayenne pepper, or tabasco sauce if you like it spicy
(you can also add thinly sliced hot peppers if you like)
Oil for deep frying

1. Grind the conch in a food processor. Set aside in a big mixing bowl.

2. Chop the onion and pepper, and put together with the garlic in the food processor. You want the pieces to be very thin. Mom-in-law says you know it's ready when the smell burns your nose Add to the conch.

3. Gradually add flour until you have a thick paste.

4. Add milk until the paste is sticky enough that it can stretch.

5. Sprinkle cayenne pepper (or add tabasco/hot peppers).

6. Heat the oil (you need it to be about 4 inches high). Drop the batter in, using a large spoon. Fry until golden brown.

Serve with a garlic-lime ranch dip or if you'd rather eat it the cuban way, with tabasco sauce and lime juice.
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Old 03-16-2006, 08:32 PM   #15
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Aunt Dot, we're sure not big city, but the mafia used to very powerful in this area. I was very young and naive, and had no idea that the guy I was dating worked for them.
Then one day he called me, and said that we needed to be seen at a certain place at a certain time, and that I should look "real good".
We went to a popular night club, one which we often frequented, had a few drinks and listened to the band. I saw several men in very nice suits go into the office. Then one of them came out and said the club was closed.
The next day, it was all over the news. The owner of the nightclub was dead, shot while he was sitting in his office.

It creeped me out big time, and I dumped the boyfriend. He tried to give me some grief, but it never worked.
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Old 03-26-2006, 04:49 PM   #16
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You can get true conch frozen from many online sources, but it's EXTREMELY expensive. Scungilli (whelk) works perfectly in any recipes calling for conch & is MUCH cheaper, but unfortunately, because of its popularity & economoy, has been overfished & is difficult to obtain at the moment. Believe me, I've tried.
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Old 03-26-2006, 06:07 PM   #17
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Used to love conch fritters.

But can also use clams or mussels.
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Old 03-27-2006, 10:09 AM   #18
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Would canned clams work, Aunt Dot? That's the closest thing I have available.
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