> -----Original Message-----
> From:  Mike
> Sent: Thursday, November 02, 2000 8:40 PM
>
> Anyone with even an ounce of
> kulture knows
> that Manatee MUST be slow roasted just like a good cut of prime
> rib. It's much better if the roasting starts out while
> the meat is still
> living of course....    :-)

I've visited folks in the mountains around here who seem to like
the same cuisine as do you.  They've served me "jumping salad,"
in two varieties, both of which involve freshwater shrimp.  One
recipe calls for just pouring some home-made cane vinegar over
the shrimp (that's what really gets them jumping, and I thought I
also heard a hissing).  The other involves tossing the shrimp
with raw onions and tomatoes.  Either way, they are eaten live.

They do cook the larger shrimp (3-5 inches).  These often have a
claw or two.  When first served these, I proceded to shell and
eat them; however, after the hostess remarked "Ah, you don't know
how to eat lobster..." (I wish!), I looked around and started
eating them like everybody else:  head, tail, and all, with the
shell and legs on.

Not at all like the fine seafood Bjorn plied me with in Manila.

Chris