Cancerous necks: culinary and botanical interpretation of the term

2024 Author: Henry Conors | [email protected]. Last modified: 2024-02-12 02:41

Some names in any language can have multiple meanings. For example, cancer necks. Most often, the phrase carries a culinary load: this is the name of the largest part of crayfish - their tail. However, the term also has a botanical meaning. In this article, we will find out the details of the use of the term "cancer cervix" in both senses.

Variety of salads

First of all, let's dwell on the cook's use of crayfish necks. The most familiar to us is boiling crayfish in s alted water with dill somewhere on a picnic or after a successful fishing trip. At home, when buying crayfish already cut “for spare parts”, most often all kinds of snacks are prepared from them. The ingredients in them can be very different, the main thing is that they include cancer necks - a salad with them is guaranteed to be a success. And since the main product is very tolerant, you can combine it with almost anything. Here are some examples of the simplest and most elegant of salads.

Inexpensive but delicious

Almost a budget option, since canned cancer necks are placed in it (a jar weighing 300 g). 5 eggs are boiled to them, which are finely chopped; a small onion is peeled and crumbled; rubbed 200 grams of cheese. A puff salad is being built: eggs are laid out, sprinkled with onions (do not like its smell or it seems too bitter - scald in advance; it is better not to soak in vinegar). The design is lubricated with mayonnaise; crayfish necks are placed on it, they are sprinkled with grated cheese. The structure is again mayonnaise, sprinkled with grated protein and chopped herbs and decorated with olive slices.

Gourmet snack

For her, it is better to boil 200 grams of necks, but you can also take canned ones. The set includes a small celery root, a noble "blue" cheese (100 grams is enough), the same amount of good ham. Everything except the necks is cut into roughly equal pieces. A dressing is made from olive oil and balsamic vinegar (2 large spoons each), the juice of one lemon and one medium-sized pomegranate and a bunch of cilantro - a blender will make the job easier. It is poured over the appetizer, capers and crayfish necks are laid out on top - the salad can be enjoyed with pleasure after an hour of aging in the refrigerator.

Olivier: what he looked like before

The well-known "meat salad" originally also included cancer necks. In general, it was a very expensive dish. For him, a hazel grouse was cut into one serving, its meat was fried in olive (obligatory!) Oil. Three crayfish necks were boiled, and not in water, but in broth. Platelined with lettuce leaves, on top of it were two boiled potato shavings, grated fresh cucumber and a teaspoon of capers. At the top were grouse slices, necks, olives - and everything was poured with mayonnaise. Very expensive and very tasty!

Treat in dough

However, salads are far from all dishes where cancer necks “fit” with success. Recipes for meals with them are quite diverse. For example, you can prepare such a dish: beat an egg, add a spoonful of flour and beat again. Separately, grind a little butter, add to the batter with s alt and knead. Boil 20 necks, immerse each in the composition and fry. When serving, the dish is poured with ghee or sauce - tomato or crayfish.

Crayfish necks in cream sauce

Eating is difficult precisely by preparing the sauce. For it, 100 g of oil is heated, in which half a glass of chopped bell pepper, celery and onion is allowed to soften. Then they are seasoned with a large spoonful of paprika, a small - dried garlic, half - red pepper. After stirring, white wine (3 tablespoons) and sherry (1 tablespoon) are poured in, and the sauce slowly boils. Little by little, giving time for dissolution, 400 g of cream cheese are laid (you can replace it with fatter cottage cheese). When the mass boils until smooth, peeled crayfish necks are laid in it - the volume of the sauce is enough for 800 grams. After 5 minutes, the contents of the saucepan are poured into a beautiful dish, s alted, seasoned with herbs and rushed to the table.

Cancerous necks in the wild

Since there are much fewer fans of botany among the people than lovers of delicious food, few people know that "cancerous necks" are flowers that have the scientific name Highlander serpentine (aka serpentine). It grows on the edges, damp, poorly warmed by the sun meadows and along the banks of medium-sized lakes and rivers. Pretty well this plant is familiar to doctors, pharmacists and healers, as it is used as a remedy for diarrhea and to stop bleeding, including washing and disinfecting burns and wounds. Often a decoction of mountaineer is recommended as a rinse for stomatitis and gingivitis, as it has an anti-inflammatory effect.

Indoor "cancer necks"

The flower is also called Decembrist or Christmas, because it blooms around Christmas. Such a flowering time might seem strange, since the plant is still tropical, but it is worth remembering that its homeland is Brazil, where it is actually summer in December. The scientific name is rather difficult to pronounce: Schlumberger's zygocactus, so "cancer necks" are still more popular. The flower constantly pleases the owners with abundant flowering, and breeders regularly bring out new shades. Plant growers love him both for unpretentiousness and for a long century - 15 years is not the limit for him. Of course, there are certain subtleties in caring for this cactus, but if you take them into account, your pet will bloom throughout its life.

As you can see, there are a huge variety of dishes from crayfish necks, and the plant is called that by no means one. Choose whatinterests you!