"sf" > wrote
>>I don't buy clams and oysters in the shell, and didn't when I bought them.
>>
> Well, that's a straight forward answer!
>
> In my experience, shellfish in their shells cost less per pound. It
> seems to work out cost-wise. If you don't want to put in the labor,
> buy them shucked but be prepared to spend more. For me the dilemma is
> with shrimp... shells or no shells. I don't remember ever seeing raw
> or even cooked mussels and sometimes I see shelled, cooked clams sold
> by the pound. Raw oysters regularly come shucked or in the shell -
> sometimes I see them on the half shell too - but not as often as I use
> to these days. I usually buy all three in the shell because I cook
> them very simply (nothing fancy) and they are easy to extract because
> their shells have popped open.
>
> I've can't recall even having the opportunity to buy scallops in
> shells. There are a lot of places I might find them. Locally, Ranch
> 99 comes to mind. But I haven't been there in ages and don't remember
> if they carry sea scallops in shells or not. I know for sure I've
> never seen bay scallops in their shells.
>

You're a hard worker. Even when I lived in Maryland, we bought oysters
already shucked. I only like them fried, or done enbrochette with scallops
and bacon.. My dad and grandfather pulled them out of the creek with tongs,
rinsed them in the creek water, pried them open, added tabasco, and slurped
them down.

On Fri, 7 Aug 2009 23:19:33 -0400, "cybercat" >
wrote:

>
>"sf" > wrote
>>>I don't buy clams and oysters in the shell, and didn't when I bought them.
>>>
>> Well, that's a straight forward answer!
>>
>> In my experience, shellfish in their shells cost less per pound. It
>> seems to work out cost-wise. If you don't want to put in the labor,
>> buy them shucked but be prepared to spend more. For me the dilemma is
>> with shrimp... shells or no shells. I don't remember ever seeing raw
>> or even cooked mussels and sometimes I see shelled, cooked clams sold
>> by the pound. Raw oysters regularly come shucked or in the shell -
>> sometimes I see them on the half shell too - but not as often as I use
>> to these days. I usually buy all three in the shell because I cook
>> them very simply (nothing fancy) and they are easy to extract because
>> their shells have popped open.
>>
>> I've can't recall even having the opportunity to buy scallops in
>> shells. There are a lot of places I might find them. Locally, Ranch
>> 99 comes to mind. But I haven't been there in ages and don't remember
>> if they carry sea scallops in shells or not. I know for sure I've
>> never seen bay scallops in their shells.
>>
>
>You're a hard worker.

I'm *not* a hard worker! I buy them in shells and cook them. No hard
labor involved.

The only thing I debate about is shrimp (ok, it's a crustacean not a
mollusk), because they are too much work to shell - depending on
quantity. When I serve shrimp to guests, I buy them pre-shelled.

BTW: I can eat my shrimp shell and tail, not a problem! However, I do
*not* eat shrimp heads or "feet" and I break it all off if I get whole
shrimp in a restaurant. UGH!

--
I love cooking with wine.
Sometimes I even put it in the food.

pavane wrote:

> Yeah, right on. How I hate to have to eat pompano, red snapper, grouper
> and soft shell crabs from these lousy Florida warm water fishing grounds.
> Not to mention the stone crab claws or gulf shrimp or Apalachicola oysters
> or freshly smoked mullet. How brightly your wisdom shines through the
> murky mists of mere mortal mentalities. Thank you, Sheldumb, for sharing
> the fruits of your immense intellect and experience.

You can have my share of smoked mullet. The back yard of my parents' house
contained the source of a creek, and we caught dozens of mullet there using
a cast net. Those were some of the fishiest-tasting fish I've ever had. We'd
also catch muddy-tasting catfish back there, and I once had an eel on the
line but it somehow managed to bend the hook to the snapping point.

On the other hand, you reminded me of gathering bushels and pecks of clams
from the beaches by Sebastian...now *those* were good eating!

The town were we lived billed itself as "the sailfishing capital of the
world," and did a brisk business in charter fishing. My parents went out a
few times, and came back with bonito, swordfish, and tilefish. Dolphin (not
the mammal, the fish known elsewhere as mahi-mahi), snook, Spanish mackerel,
and red snapper were prized and plentiful.

Sheldon is stupid.

Bob

sf wrote:

> I can eat my shrimp shell and tail, not a problem! However, I do *not*
> eat shrimp heads or "feet" and I break it all off if I get whole shrimp in
> a restaurant. UGH!

How do you feel about whole crayfish?

Bob

On Fri, 7 Aug 2009 23:31:04 -0700, "Bob Terwilliger"
> shouted from the highest rooftop:

>Sheldon is stupid.

Maybe he is, but not when he writes: "Cold water seafood, especially
shellfish, is far superior to that from warm water."

IMO cold water shellfish do taste better than warm water shellfish -
to me and everyone I know, anyway.

That's not to say the warm water shellfish - or other seafood - are
bad or in any way defective, it's just that they don't enjoy the taste
and texture their cold water relatives do.

BTW - I doubt you'd turn your nose up at smoked mullet caught in the
sea around New Zealand. Or the sole and flounder caught in tidal
areas.

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

"brooklyn1" ha scritto nel messaggio
>> "Giusi" wrote:
>>
>> In my experience so far, the US is the only place where they are sold out
>> of the shell without the rest of their pretty selves.

> That's just not true.

Name me one other place where they sell scallops out of the shell with only
the abductor muscle. Make sure it's one you KNOW sells them that way,
because I know cooks all over the world.

"bob in nz" ha scritto nel messaggio

>>"brooklyn1" < wrote in message
>>....
>>| Cold water seafood, especially shellfish, is far superior to that from
>>warm>>| water. I just do not believe someone as ignorant about foods as
>>you has
>>| ever cooked anything.

> I think Sheldon has made a valid point.
>

O yeah? Well that response was to my saying that in my experience scallops
sold only as abductor muscles occurs only in the USA. So whether you only
like seafood from cold water or not doesn't have a hell of a lot to do with
that, does it?

On Fri, 7 Aug 2009 23:36:17 -0700, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>> I can eat my shrimp shell and tail, not a problem! However, I do *not*
>> eat shrimp heads or "feet" and I break it all off if I get whole shrimp in
>> a restaurant. UGH!
>
>How do you feel about whole crayfish?
>
I treat crayfish like I treat shrimp. I don't want anything to do
with the head part... once was enough - although I have to admit it's
not as gross as shrimp.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 8 Aug 2009 10:14:28 +0200, Giusi wrote:

> "bob in nz" ha scritto nel messaggio
>
>>>"brooklyn1" < wrote in message
>>>....
>>>| Cold water seafood, especially shellfish, is far superior to that from
>>>warm>>| water. I just do not believe someone as ignorant about foods as
>>>you has
>>>| ever cooked anything.
>
>> I think Sheldon has made a valid point.
>>
>
> O yeah? Well that response was to my saying that in my experience scallops
> sold only as abductor muscles occurs only in the USA. So whether you only
> like seafood from cold water or not doesn't have a hell of a lot to do with
> that, does it?

i would also tend to doubt that 'Live scallops are readily available in the
the US' including, say, south dakota.

your pal,
blake

"blake murphy" > wrote in message >
> i would also tend to doubt that 'Live scallops are readily available in
> the
> the US' including, say, south dakota.
>
> your pal,
> blake

I'd think they'd be seasonal there because you can't pick them in winter.

On Sat, 8 Aug 2009 10:14:28 +0200, "Giusi" >
shouted from the highest rooftop:

>
>"bob in nz" ha scritto nel messaggio
>
>>>"brooklyn1" < wrote in message
>>>....
>>>| Cold water seafood, especially shellfish, is far superior to that from
>>>warm>>| water. I just do not believe someone as ignorant about foods as
>>>you has
>>>| ever cooked anything.
>
>> I think Sheldon has made a valid point.
>>
>
>O yeah? Well that response was to my saying that in my experience scallops
>sold only as abductor muscles occurs only in the USA. So whether you only
>like seafood from cold water or not doesn't have a hell of a lot to do with
>that, does it?

I have no idea whether or not live scallops are available in the USA,
but I'd be surprised if they're not. And the preparation of scallops
without the coral in American restaurants is, IMO, an abomination. (I
remember ordering scallops at what was recommended as Santa Barbara's
(CA) finest seafood restaurant and discovering that I was only getting
abductor muscles that looked like they were stamped out of surimi. And
when I complained about them not including the coral, I was told very
firmly that they didn't use the coral because it was "bitter." As it
turned out, it was only Santa Barbara's most expensive seafood
restaurant.)

What I was agreeing with was Sheldon's opinion that shellfish from
colder waters are superior to those from warmer waters. I still do.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

"bob in nz" > wrote in message
...
| On Sat, 8 Aug 2009 10:14:28 +0200, "Giusi" >
| shouted from the highest rooftop:
|
| >
| >"bob in nz" ha scritto nel messaggio
| >
| >>>"brooklyn1" < wrote in message
| >>>....
| >>>| Cold water seafood, especially shellfish, is far superior to that from
| >>>warm>>| water. I just do not believe someone as ignorant about foods as
| >>>you has
| >>>| ever cooked anything.
| >
| >> I think Sheldon has made a valid point.
| >>
| >
| >O yeah? Well that response was to my saying that in my experience scallops
| >sold only as abductor muscles occurs only in the USA. So whether you only
| >like seafood from cold water or not doesn't have a hell of a lot to do with
| >that, does it?
|
| I have no idea whether or not live scallops are available in the USA,
| but I'd be surprised if they're not. And the preparation of scallops
| without the coral in American restaurants is, IMO, an abomination. (I
| remember ordering scallops at what was recommended as Santa Barbara's
| (CA) finest seafood restaurant and discovering that I was only getting
| abductor muscles that looked like they were stamped out of surimi. And
| when I complained about them not including the coral, I was told very
| firmly that they didn't use the coral because it was "bitter." As it
| turned out, it was only Santa Barbara's most expensive seafood
| restaurant.)
|
| What I was agreeing with was Sheldon's opinion that shellfish from
| colder waters are superior to those from warmer waters. I still do.

Ummm...so an abductor muscle scallop dish in Santa Barbara convinces
you that Sheldumb is right about cold water shellfish (actually he said
seafood.) That is excellent, you exhibit a fine well trained mind and an
intellect at least sufficient to defending Sheldumb. Agree with him as long
as you wish, nothing will change the wonderful flavors of the numerous
warm water fish and crustacea that exist in the world. No one cares whether
you like them or not, but when you say they are inferior you go pathetically
beyond your experience and gustatory capability. "Bitter" coral indeed.

pavane

On Sat, 8 Aug 2009 19:52:21 -0400, "pavane"
> shouted from the highest rooftop:

>
>"bob in nz" > wrote in message
.. .
>| On Sat, 8 Aug 2009 10:14:28 +0200, "Giusi" >
>| shouted from the highest rooftop:
>|
>| >
>| >"bob in nz" ha scritto nel messaggio
>| >
>| >>>"brooklyn1" < wrote in message
>| >>>....
>| >>>| Cold water seafood, especially shellfish, is far superior to that from
>| >>>warm>>| water. I just do not believe someone as ignorant about foods as
>| >>>you has
>| >>>| ever cooked anything.
>| >
>| >> I think Sheldon has made a valid point.
>| >>
>| >
>| >O yeah? Well that response was to my saying that in my experience scallops
>| >sold only as abductor muscles occurs only in the USA. So whether you only
>| >like seafood from cold water or not doesn't have a hell of a lot to do with
>| >that, does it?
>|
>| I have no idea whether or not live scallops are available in the USA,
>| but I'd be surprised if they're not. And the preparation of scallops
>| without the coral in American restaurants is, IMO, an abomination. (I
>| remember ordering scallops at what was recommended as Santa Barbara's
>| (CA) finest seafood restaurant and discovering that I was only getting
>| abductor muscles that looked like they were stamped out of surimi. And
>| when I complained about them not including the coral, I was told very
>| firmly that they didn't use the coral because it was "bitter." As it
>| turned out, it was only Santa Barbara's most expensive seafood
>| restaurant.)
>|
>| What I was agreeing with was Sheldon's opinion that shellfish from
>| colder waters are superior to those from warmer waters. I still do.
>
>Ummm...so an abductor muscle scallop dish in Santa Barbara convinces
>you that Sheldumb is right about cold water shellfish (actually he said
>seafood.) That is excellent, you exhibit a fine well trained mind and an
>intellect at least sufficient to defending Sheldumb. Agree with him as long
>as you wish, nothing will change the wonderful flavors of the numerous
>warm water fish and crustacea that exist in the world. No one cares whether
>you like them or not, but when you say they are inferior you go pathetically
>beyond your experience and gustatory capability. "Bitter" coral indeed.

Your reading comprehension is a bit of a worry. So is your need to
take personal shots at me just because I happen to agree with Sheldon
on this point. Frankly, I don't find your personal insults any less
childish than Sheldon's

Now get this: what I said about cold/warm water shellfish had nothing
whatsoever to do with abductor muscles. It had to do with Sheldon's
opinion about the relative superiority of shellfish gathered from cold
water as opposed to those from warm water. I made that clear and
you're either deliberately misrepresenting that for your own
anti-Sheldon agenda or your reading comprehension needs improving.

Sheldon said: "Cold water seafood, especially shellfish, is far
superior to that from warm water."

And I agree, for the reasons previously given.

I also gather, prepare and cook most of the shellfish we eat here in
New Zealand. However, I've eaten shellfish in Europe, USA, South
America, Central America, the Pacific Islands and Australia as well.

BTW - if you'd I didn't mention fish. You did. But I'd also agree that
some varieties of fish are better from cold water and some are better
from warm water. Again, I'm talking about taste and texture.

So read what I wrote again and honestly consider whether or not you
overreacted. I don't expect you to say you agree with me if you don't.
But at least have the balls to accept that someone may have an opinion
that differs to yours, rather than resorting to the kind of childish
insults you've responded with so far.

What I wrote:

"I think Sheldon has made a valid point.

In New Zealand, where water temperatures vary significantly from the
top of the North Island to the bottom of the South Island it's a well
known fact that oysters and crayfish (for example) have a much better
taste and texture when they come from the cold waters of the south.

It's also true of lobster. I've eaten lobster (lots of it) from the
Caribbean, the Pacific close to the Equator and from Hawaii, as well
as those from places like Maine and also from Britain. I wouldn't turn
any of them down and enjoyed them all down to the last tidbit. But the
ones from colder waters had a sweeter taste and, IMO, nicer texture
than those from warmer waters. Same with Alaskan crab claws and salmon
caught in colder water. "

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

"bob in nz" > wrote in message
...
| .......
| BTW - if you'd I didn't mention fish. You did. But I'd also agree that
| some varieties of fish are better from cold water and some are better
| from warm water. Again, I'm talking about taste and texture.
| .......

Yes, that is exactly what I said. We agree. Thank you.

pavane

"bob in nz" > wrote in message
...
> On Sat, 8 Aug 2009 10:14:28 +0200, "Giusi" >
> shouted from the highest rooftop:
>
>>
>>"bob in nz" ha scritto nel messaggio
>>
>>>>"brooklyn1" < wrote in message
>>>>....
>>>>| Cold water seafood, especially shellfish, is far superior to that from
>>>>warm>>| water. I just do not believe someone as ignorant about foods as
>>>>you has
>>>>| ever cooked anything.
>>
>>> I think Sheldon has made a valid point.
>>>
>>
>>O yeah? Well that response was to my saying that in my experience
>>scallops
>>sold only as abductor muscles occurs only in the USA. So whether you only
>>like seafood from cold water or not doesn't have a hell of a lot to do
>>with
>>that, does it?
>
> I have no idea whether or not live scallops are available in the USA,
> but I'd be surprised if they're not. And the preparation of scallops
> without the coral in American restaurants is, IMO, an abomination. (I
> remember ordering scallops at what was recommended as Santa Barbara's
> (CA) finest seafood restaurant and discovering that I was only getting
> abductor muscles that looked like they were stamped out of surimi. And
> when I complained about them not including the coral, I was told very
> firmly that they didn't use the coral because it was "bitter." As it
> turned out, it was only Santa Barbara's most expensive seafood
> restaurant.)
>
> What I was agreeing with was Sheldon's opinion that shellfish from
> colder waters are superior to those from warmer waters. I still do.
>
>
It's not my opinion, that cold water seafood is superior is just a fact no
matter where on the planet... and live scallops (and other live shellfish)
are readily available in the US, just not in places like Iowa. When I lived
in NYC and especially on Long Island I could have live bivales, crustaceans,
and fin fish 24/7.... if I wanted a 70 pound live halibut, no problem... a
bushel of hours out of the sea scallops was easy. My best friend is a
striper fisherman, I can get whatever is running with a phone call. When I
lived there many an afternoon after work I'd pick flounder and fluke out of
the surf for dinner. Every south shore/north shore fish monger had live
scallops out the kazoo.

On Sun, 09 Aug 2009 00:59:48 GMT, "brooklyn1"
> shouted from the highest rooftop:

>It's not my opinion, that cold water seafood is superior is just a fact no
>matter where on the planet...

While you were talking about shellfish I could agree with you. But a
sweeping statement like yours ignores excellent varieties of fish and
even some region specific shellfish that simply don't live in cold
water seas.

Snapper, mahi mahi, toheroa, pipi and conch are just a few examples I
can think of.

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Sheldon wrote:

> Every south shore/north shore fish monger had live scallops out the kazoo.

I think I'd prefer them to be kept somewhere else.

Bob

On 2009-08-09, bob in nz > wrote:

> Snapper, mahi mahi, toheroa, pipi and conch are just a few examples I
> can think of.

.....dungeness crab

nb

On Sun, 09 Aug 2009 01:47:49 GMT, notbob > shouted
from the highest rooftop:

>On 2009-08-09, bob in nz > wrote:
>
>> Snapper, mahi mahi, toheroa, pipi and conch are just a few examples I
>> can think of.
>
>....dungeness crab

Also Australia's Morton Bay Bugs and Balmain Bugs.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Sat, 8 Aug 2009 20:58:29 -0400, "pavane"
> shouted from the highest rooftop:

>
>"bob in nz" > wrote in message
.. .
>| .......
>| BTW - if you'd I didn't mention fish. You did. But I'd also agree that
>| some varieties of fish are better from cold water and some are better
>| from warm water. Again, I'm talking about taste and texture.
>| .......
>
>Yes, that is exactly what I said. We agree. Thank you.

What ylou said was:

>Ummm...so an abductor muscle scallop dish in Santa Barbara convinces
>you that Sheldumb is right about cold water shellfish (actually he said
>seafood.) That is excellent, you exhibit a fine well trained mind and an
>intellect at least sufficient to defending Sheldumb. Agree with him as long
>as you wish, nothing will change the wonderful flavors of the numerous
>warm water fish and crustacea that exist in the world. No one cares whether
>you like them or not, but when you say they are inferior you go pathetically
>beyond your experience and gustatory capability. "Bitter" coral indeed.

What you obviously don't have the balls to admit is that you were
wrong.

I didn't mention "fish." You did.

I didn't mention "seafood." Sheldon did. He also wrote: "Cold water
seafood, especially shellfish, is far superior to that from
warmwater."

It was clear that I was referring to "shellfish." Not fish or seafood
in general (although there's a case for that).

Nor did I say that scallop corals were bitter. It was the waiter in
the seafood restaurant in Santa Barbara who used that as the excuse
for serving me scallops without the coral - something I also said was
an abomination IMO.

As I said, your reading comprehension needs improvement. So does your
courage to apologise when you are wrong and use personal insults when
they are not warrented.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

"bob in nz" > wrote in message
...
| On Sat, 8 Aug 2009 20:58:29 -0400, "pavane"
| > shouted from the highest rooftop:
|
| >
| >"bob in nz" > wrote in message
| .. .
| >| .......
| >| BTW - if you'd I didn't mention fish. You did. But I'd also agree that
| >| some varieties of fish are better from cold water and some are better
| >| from warm water. Again, I'm talking about taste and texture.
| >| .......
| >
| >Yes, that is exactly what I said. We agree. Thank you.
|
| What ylou said was:
|
| >Ummm...so an abductor muscle scallop dish in Santa Barbara convinces
| >you that Sheldumb is right about cold water shellfish (actually he said
| >seafood.) That is excellent, you exhibit a fine well trained mind and an
| >intellect at least sufficient to defending Sheldumb. Agree with him as long
| >as you wish, nothing will change the wonderful flavors of the numerous
| >warm water fish and crustacea that exist in the world. No one cares whether
| >you like them or not, but when you say they are inferior you go pathetically
| >beyond your experience and gustatory capability. "Bitter" coral indeed.
|
| What you obviously don't have the balls to admit is that you were
| wrong.
|
| I didn't mention "fish." You did.
|
| I didn't mention "seafood." Sheldon did. He also wrote: "Cold water
| seafood, especially shellfish, is far superior to that from
| warmwater."
|
| It was clear that I was referring to "shellfish." Not fish or seafood
| in general (although there's a case for that).
|
| Nor did I say that scallop corals were bitter. It was the waiter in
| the seafood restaurant in Santa Barbara who used that as the excuse
| for serving me scallops without the coral - something I also said was
| an abomination IMO.
|
| As I said, your reading comprehension needs improvement. So does your
| courage to apologise when you are wrong and use personal insults when
| they are not warrented.

Give it up, it is over. And learn to spell.

On Sat, 8 Aug 2009 23:45:39 -0400, "pavane"
> shouted from the highest rooftop:

>
>"bob in nz" > wrote in message
.. .
>| On Sat, 8 Aug 2009 20:58:29 -0400, "pavane"
>| > shouted from the highest rooftop:
>|
>| >
>| >"bob in nz" > wrote in message
>| .. .
>| >| .......
>| >| BTW - if you'd I didn't mention fish. You did. But I'd also agree that
>| >| some varieties of fish are better from cold water and some are better
>| >| from warm water. Again, I'm talking about taste and texture.
>| >| .......
>| >
>| >Yes, that is exactly what I said. We agree. Thank you.
>|
>| What ylou said was:
>|
>| >Ummm...so an abductor muscle scallop dish in Santa Barbara convinces
>| >you that Sheldumb is right about cold water shellfish (actually he said
>| >seafood.) That is excellent, you exhibit a fine well trained mind and an
>| >intellect at least sufficient to defending Sheldumb. Agree with him as long
>| >as you wish, nothing will change the wonderful flavors of the numerous
>| >warm water fish and crustacea that exist in the world. No one cares whether
>| >you like them or not, but when you say they are inferior you go pathetically
>| >beyond your experience and gustatory capability. "Bitter" coral indeed.
>|
>| What you obviously don't have the balls to admit is that you were
>| wrong.
>|
>| I didn't mention "fish." You did.
>|
>| I didn't mention "seafood." Sheldon did. He also wrote: "Cold water
>| seafood, especially shellfish, is far superior to that from
>| warmwater."
>|
>| It was clear that I was referring to "shellfish." Not fish or seafood
>| in general (although there's a case for that).
>|
>| Nor did I say that scallop corals were bitter. It was the waiter in
>| the seafood restaurant in Santa Barbara who used that as the excuse
>| for serving me scallops without the coral - something I also said was
>| an abomination IMO.
>|
>| As I said, your reading comprehension needs improvement. So does your
>| courage to apologise when you are wrong and use personal insults when
>| they are not warrented.
>
>Give it up, it is over. And learn to spell.

Learn to read ... and grow some conjones while you're at it..


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

"bob in nz" > ha scritto nel messaggio

>
> I have no idea whether or not live scallops are available in the USA,> but
> I'd be surprised if they're not.

And I know for a fact that they are available at certain high end gourmetish
providers.
What I said was that the naked muscle type was in my experience sold only in
the USA. I did not say they were never sold in the shell or whole. Vis a
vis the many reactions in this group against paying for the shell! People
who have never seen the entire animal in spite of being dedicated cooks.

"bob in nz" > wrote in message
...
> On Sun, 09 Aug 2009 00:59:48 GMT, "brooklyn1"
> > shouted from the highest rooftop:
>
>>It's not my opinion, that cold water seafood is superior is just a fact no
>>matter where on the planet...
>
> While you were talking about shellfish I could agree with you. But a
> sweeping statement like yours ignores excellent varieties of fish and
> even some region specific shellfish that simply don't live in cold
> water seas.
>
>
Well naturally those that don't have a counterpart existing in particular
waters are not included, let's be logical, eh.

"bob in nz" > wrote in message
...
> On Sat, 8 Aug 2009 23:45:39 -0400, "pavane"
> > shouted from the highest rooftop:
>
>>
>>"bob in nz" > wrote in message
. ..
>>| On Sat, 8 Aug 2009 20:58:29 -0400, "pavane"
>>| > shouted from the highest rooftop:
>>|
>>| >
>>| >"bob in nz" > wrote in message
>>| .. .
>>| >| .......
>>| >| BTW - if you'd I didn't mention fish. You did. But I'd also agree
>>that
>>| >| some varieties of fish are better from cold water and some are better
>>| >| from warm water. Again, I'm talking about taste and texture.
>>| >| .......
>>| >
>>| >Yes, that is exactly what I said. We agree. Thank you.
>>|
>>| What ylou said was:
>>|
>>| >Ummm...so an abductor muscle scallop dish in Santa Barbara convinces
>>| >you that Sheldumb is right about cold water shellfish (actually he said
>>| >seafood.) That is excellent, you exhibit a fine well trained mind and
>>an
>>| >intellect at least sufficient to defending Sheldumb. Agree with him as
>>long
>>| >as you wish, nothing will change the wonderful flavors of the numerous
>>| >warm water fish and crustacea that exist in the world. No one cares
>>whether
>>| >you like them or not, but when you say they are inferior you go
>>pathetically
>>| >beyond your experience and gustatory capability. "Bitter" coral
>>indeed.
>>|
>>| What you obviously don't have the balls to admit is that you were
>>| wrong.
>>|
>>| I didn't mention "fish." You did.
>>|
>>| I didn't mention "seafood." Sheldon did. He also wrote: "Cold water
>>| seafood, especially shellfish, is far superior to that from
>>| warmwater."
>>|
>>| It was clear that I was referring to "shellfish." Not fish or seafood
>>| in general (although there's a case for that).
>>|
>>| Nor did I say that scallop corals were bitter. It was the waiter in
>>| the seafood restaurant in Santa Barbara who used that as the excuse
>>| for serving me scallops without the coral - something I also said was
>>| an abomination IMO.
>>|
>>| As I said, your reading comprehension needs improvement. So does your
>>| courage to apologise when you are wrong and use personal insults when
>>| they are not warrented.
>>
>>Give it up, it is over. And learn to spell.
>
> Learn to read ... and grow some conjones while you're at it..
>
>
>
Pervanus is an idiot and don't expect an apology from the coward.

"Giusi" > wrote in message
...
>
> "bob in nz" > ha scritto nel messaggio
>
>>
>> I have no idea whether or not live scallops are available in the USA,>
>> but I'd be surprised if they're not.
>
> And I know for a fact that they are available at certain high end
> gourmetish providers.

You know nothing... whole in the shell scallops are readily available mostly
at the sleaziest of seafood bars, right on the beach sand where the baymen
bring their catch first, those that stink of slopped beer and sweaty
unwashed scantily clad bodies... just like the stench everywhere in italy.

In article >,
bob in nz > wrote:

> What I was agreeing with was Sheldon's opinion that shellfish from
> colder waters are superior to those from warmer waters. I still do.

I've had both, and I also have to concur.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Sat, 8 Aug 2009 14:27:24 -0400, Ed Pawlowski wrote:

> "blake murphy" > wrote in message >
>> i would also tend to doubt that 'Live scallops are readily available in
>> the
>> the US' including, say, south dakota.
>>
>> your pal,
>> blake
>
> I'd think they'd be seasonal there because you can't pick them in winter.

and in summer they run away!

your pal,
blake

On Sun, 09 Aug 2009 00:59:48 GMT, brooklyn1 wrote:
>>
> It's not my opinion, that cold water seafood is superior is just a fact no
> matter where on the planet... and live scallops (and other live shellfish)
> are readily available in the US, just not in places like Iowa.

....which, as everyone knows, is in france.

blake

cybercat wrote:

> I wouldn't pay for shells, and neither would a lot of folks.

Since the shells can be very dirty with encrustation, I once, as a kid,
cleaned about 40 of them. It took a couple of hours of hard work with a hard
brush.
Now we keep those shells in a drawer for when we buy scallops: we just
remove the meaty parts and throw away the dirty shells, then we place the
cleaned scallops in the old, shiny-clean shells along with theyr dressing
for "au gratin".
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

ViLco wrote:
> cybercat wrote:
>
>> I wouldn't pay for shells, and neither would a lot of folks.
>
> Since the shells can be very dirty with encrustation, I once, as a kid,
> cleaned about 40 of them. It took a couple of hours of hard work with a hard
> brush.
> Now we keep those shells in a drawer for when we buy scallops: we just
> remove the meaty parts and throw away the dirty shells, then we place the
> cleaned scallops in the old, shiny-clean shells along with theyr dressing
> for "au gratin".

Easy way to clean shells

Put them on an ants nest

come back in a few days clean up any odd bits and the sterilise
and put in freezer until you need them

Phil..c wrote:

> Easy way to clean shells
>
> Put them on an ants nest

LOL, I should have tried that one

> come back in a few days clean up any odd bits and the sterilise
> and put in freezer until you need them

Freezer? I keep mine in a drawer, they're as dry as a... shell can be.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

ViLco wrote:
> Phil..c wrote:
>
>> Easy way to clean shells
>>
>> Put them on an ants nest
>
> LOL, I should have tried that one
>
>> come back in a few days clean up any odd bits and the sterilise
>> and put in freezer until you need them
>
> Freezer? I keep mine in a drawer, they're as dry as a... shell can be.

Simple answer - Have more freezer space than drawer space.

Also many MANY tons of Ammonium Nitrate .Helps chill the tinnies on the
hot days. Or blow up the odd rock pile,tree stump , or certain things
grow Have kept the fresh scallops chilled ready to serve
when the engel is full
http://www.engelaustralia.com.au/cgi...%20/%20Freezer

Sheldon wrote:

> at the sleaziest of seafood bars, right on the beach sand where the baymen
> bring their catch first, those that stink of slopped beer and sweaty
> unwashed scantily clad bodies...

Add in a few just-paid longshoremen and sailors, and your mother would be
right at home!

Bob

Bob Terwilliger wrote:
> Sheldon wrote:
>
>> at the sleaziest of seafood bars, right on the beach sand where the baymen
>> bring their catch first, those that stink of slopped beer and sweaty
>> unwashed scantily clad bodies...
>
> Add in a few just-paid longshoremen and sailors, and your mother would be
> right at home!
>
> Bob
>
>
>

PLONK!

On Mon, 10 Aug 2009 07:07:15 -0700, Bob Terwilliger wrote:

> Sheldon wrote:
>
>> at the sleaziest of seafood bars, right on the beach sand where the baymen
>> bring their catch first, those that stink of slopped beer and sweaty
>> unwashed scantily clad bodies...
>
> Add in a few just-paid longshoremen and sailors, and your mother would be
> right at home!
>
> Bob

i don't think i'd care to watch sheldon fight his way past his mother to
get to the sweaty unwashed scantily clad bodies.

your pal,
blake

On Sun, 09 Aug 2009 12:52:44 GMT, "brooklyn1"
> shouted from the highest rooftop:

>
>"bob in nz" > wrote in message
.. .
>> On Sun, 09 Aug 2009 00:59:48 GMT, "brooklyn1"
>> > shouted from the highest rooftop:
>>
>>>It's not my opinion, that cold water seafood is superior is just a fact no
>>>matter where on the planet...
>>
>> While you were talking about shellfish I could agree with you. But a
>> sweeping statement like yours ignores excellent varieties of fish and
>> even some region specific shellfish that simply don't live in cold
>> water seas.
>>
>>
>Well naturally those that don't have a counterpart existing in particular
>waters are not included, let's be logical, eh.

By all means.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Sun, 09 Aug 2009 12:59:01 GMT, "brooklyn1"
> shouted from the highest rooftop:

>
>"bob in nz" > wrote in message
.. .
>> On Sat, 8 Aug 2009 23:45:39 -0400, "pavane"
>> > shouted from the highest rooftop:
>>
>>>
>>>"bob in nz" > wrote in message
...
>>>| On Sat, 8 Aug 2009 20:58:29 -0400, "pavane"
>>>| > shouted from the highest rooftop:
>>>|
>>>| >
>>>| >"bob in nz" > wrote in message
>>>| .. .
>>>| >| .......
>>>| >| BTW - if you'd I didn't mention fish. You did. But I'd also agree
>>>that
>>>| >| some varieties of fish are better from cold water and some are better
>>>| >| from warm water. Again, I'm talking about taste and texture.
>>>| >| .......
>>>| >
>>>| >Yes, that is exactly what I said. We agree. Thank you.
>>>|
>>>| What ylou said was:
>>>|
>>>| >Ummm...so an abductor muscle scallop dish in Santa Barbara convinces
>>>| >you that Sheldumb is right about cold water shellfish (actually he said
>>>| >seafood.) That is excellent, you exhibit a fine well trained mind and
>>>an
>>>| >intellect at least sufficient to defending Sheldumb. Agree with him as
>>>long
>>>| >as you wish, nothing will change the wonderful flavors of the numerous
>>>| >warm water fish and crustacea that exist in the world. No one cares
>>>whether
>>>| >you like them or not, but when you say they are inferior you go
>>>pathetically
>>>| >beyond your experience and gustatory capability. "Bitter" coral
>>>indeed.
>>>|
>>>| What you obviously don't have the balls to admit is that you were
>>>| wrong.
>>>|
>>>| I didn't mention "fish." You did.
>>>|
>>>| I didn't mention "seafood." Sheldon did. He also wrote: "Cold water
>>>| seafood, especially shellfish, is far superior to that from
>>>| warmwater."
>>>|
>>>| It was clear that I was referring to "shellfish." Not fish or seafood
>>>| in general (although there's a case for that).
>>>|
>>>| Nor did I say that scallop corals were bitter. It was the waiter in
>>>| the seafood restaurant in Santa Barbara who used that as the excuse
>>>| for serving me scallops without the coral - something I also said was
>>>| an abomination IMO.
>>>|
>>>| As I said, your reading comprehension needs improvement. So does your
>>>| courage to apologise when you are wrong and use personal insults when
>>>| they are not warrented.
>>>
>>>Give it up, it is over. And learn to spell.
>>
>> Learn to read ... and grow some conjones while you're at it..
>>
>>
>>
>Pervanus is an idiot and don't expect an apology from the coward.

That certainly appears to be the case.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~