Dave Smith wrote in rec.food.cooking:

> On 2017-11-09 5:26 PM, cshenk wrote:
> > Dave Smith wrote in rec.food.cooking:
>
> > > It will be for me. I noted that the average Feb. temperature is
> > > 62 F, compared to our average of about 20F. The first time the
> > > temperature hits 40F after Christmas people will go out in T
> > > shirts.
> >
> > Well Dave, now you know to check and see if they have the softshells
> > frozen from past season. It may be too small a place to do that as
> > Jill seems to indicate.
>
> Having never had soft shell I would not know the difference between
> fresh and frozen. You can't get it at all here.Fresh crab is a rare
> find here. Fresh okra is another think I don't recall ever seeing in
> stores here. I have had it before and I can take it or leave it. I am
> hoping that they do something with it down there that makes it a
> popular item there.

Frozen is fine if you can get it. Fresh is rare because it can't be
stored well.

> > Meantime my guesses are this: If you don't see okra or grits used in
> > the menu, you won't get much of the uniqueness of the costal south
> > on what we eat. LOL, it's not all catfish and crawdads!
>
>
> Thank goodness. It has been a while since I have had catfish. That is
> something that is usually available here, but which I never learned
> to appreciate. Shrimp OTOH

Hehe that's ok. Personally I never liked turnip or collards at all.
I've had a bazillion people tell me 'you just haven't had them fixed
right, try mine'.... blech. Beet greens are the worst.


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