On 3 Aug 2004 08:53:05 -0500, "Bob" >
wrote:

>
>Clean the octopus by removing all waste material, including the eyes. Cut
>off the tips of the tentacles. Before cooking the octopus, tenderize it by
>throwing it with force into the kitchen sink. Repeat at least 10 times.


Some cookbooks ( I can't remember which) said put it in the driveway
and roll the car over it back and forth a few times.

I guess it depends on the size of the octopus. :-)



Rodney Myrvaagnes NYC J36 Gjo/a

Was George B. Selden the true Inventor of the submarine patent?

On Tue, 03 Aug 2004 16:14:50 -0400, Kate Connally >
wrote:

>The closest I have ever come to eating a mollusc was
>my grandmother's oyster stew. I would eat the broth
>but not the oysters. The flavor wasn't bad. It's mainly
>a texture thing with me.
>

Not to be picky, but if you have never eaten one, how do you know the
texture would bother you?





Rodney Myrvaagnes J36 Gjo/a


"We have achieved the inversion of the single note."
__ Peter Ustinov as Karlheinz Stckhausen

On Tue, 03 Aug 2004 16:14:50 -0400, Kate Connally >
wrote:

>The closest I have ever come to eating a mollusc was
>my grandmother's oyster stew. I would eat the broth
>but not the oysters. The flavor wasn't bad. It's mainly
>a texture thing with me.
>

Not to be picky, but if you have never eaten one, how do you know the
texture would bother you?





Rodney Myrvaagnes J36 Gjo/a


"We have achieved the inversion of the single note."
__ Peter Ustinov as Karlheinz Stckhausen

On 3 Aug 2004 16:15:26 -0500, "Bob" >
wrote:

>Kate wrote:
>
>> The closest I have ever come to eating a mollusc was
>> my grandmother's oyster stew. I would eat the broth
>> but not the oysters. The flavor wasn't bad. It's mainly
>> a texture thing with me.
>
>Well then, maybe you'd like this, since the oysters are pureed:
>
>Good Eats Oyster Soup (from the Good Eats TV show, obviously)
>
>4 cups heavy cream
>1 pint oysters and liquor, separated
>1 tablespoon unsalted butter
>1/2 cup finely chopped celery
>1/2 cup finely chopped onion
>1 teaspoon celery seed
>1 1/2 teaspoons hot pepper sauce
>1 tablespoon lemon juice
>2 tablespoons freshly chopped parsley leaves, chervil, or chives
>Salt and pepper
>
>In a heavy 2-quart saucepan over medium heat, bring the heavy cream and
>oyster liquor from the oysters to a simmer. Remove from the heat.
>
>Meanwhile, in a large saute pan over medium heat, melt the butter. Add the
>celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion
>and continue cooking until translucent, about 4 to 5 minutes. Add celery
>seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until
>the edges of the oysters start to curl.
>
>Transfer the oysters to the carafe of a blender and add enough of the cream
>just to cover.* Puree until the mixture is smooth. Return the remaining
>cream to medium heat, add the pureed mixture, and cook until heated through.
>
>Just before serving, add the lemon juice, chopped herbs, and season with
>salt and pepper, to taste.
>
>*When blending hot liquids: Remove liquid from the heat and allow to cool
>for at least 5 minutes. Transfer liquid to a blender or food processor and
>fill it no more than halfway. If using a blender, release one corner of the
>lid. This prevents the vacuum effect that creates heat explosions. Place a
>towel over the top of the machine, pulse a few times then process on high
>speed until smooth.
>
>
>Bob
>
That is an interesting suggestion. I never heard of such a thing. But,
even if you will puree them, It will, I am absolutely sure, come out
better if you shuck the live oysters just before you make the soup.

That also lets you choose the oysters.

I know that Woody Allen wants his food dead, but in this instance I
take exception, much as I respect his judgement otherwise.



Rodney Myrvaagnes J36 Gjo/a


"We have achieved the inversion of the single note."
__ Peter Ustinov as Karlheinz Stckhausen

Dog3 wrote:

> I'm in the midwest and frog legs are a somewhat common menu item in some
> areas of MO and IL. I don't know about other states. I have ordered them
> twice and they were okay.

I hear the price has gone down since frogs in the midwest have taken
to growing extra limbs?

(laugh) nancy

Dog3 wrote:

> I'm in the midwest and frog legs are a somewhat common menu item in some
> areas of MO and IL. I don't know about other states. I have ordered them
> twice and they were okay.

I hear the price has gone down since frogs in the midwest have taken
to growing extra limbs?

(laugh) nancy

On Tue, 03 Aug 2004 09:42:22 -0700, Ranee Mueller
> wrote:

> In article >, "Bob"
> > wrote:
>
> > I'd like to try abalone someday; my sister is sure that I'd like it.
>
> This is the only food allergy I have, and it's a shame because it is
> so tasty!
>

It's just as well, considering the market price of legally
harvested abalone!



sf
Practice safe eating - always use condiments

On Tue, 03 Aug 2004 09:42:22 -0700, Ranee Mueller
> wrote:

> In article >, "Bob"
> > wrote:
>
> > I'd like to try abalone someday; my sister is sure that I'd like it.
>
> This is the only food allergy I have, and it's a shame because it is
> so tasty!
>

It's just as well, considering the market price of legally
harvested abalone!



sf
Practice safe eating - always use condiments

In article >,
wrote:

> On Tue, 03 Aug 2004 09:42:22 -0700, Ranee Mueller
> > wrote:
>
> > In article >, "Bob"
> > > wrote:
> >
> > > I'd like to try abalone someday; my sister is sure that I'd like it.
> >
> > This is the only food allergy I have, and it's a shame because it
> > is
> > so tasty!
> >
>
> It's just as well, considering the market price of legally
> harvested abalone!


Ah, but these were fresh caught from the ocean by non-commercial
people. I think the limit is one per person here.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

In article >,
wrote:

> On Tue, 03 Aug 2004 09:42:22 -0700, Ranee Mueller
> > wrote:
>
> > In article >, "Bob"
> > > wrote:
> >
> > > I'd like to try abalone someday; my sister is sure that I'd like it.
> >
> > This is the only food allergy I have, and it's a shame because it
> > is
> > so tasty!
> >
>
> It's just as well, considering the market price of legally
> harvested abalone!


Ah, but these were fresh caught from the ocean by non-commercial
people. I think the limit is one per person here.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

Kate Connally > wrote in
:

> Wayne wrote:
>>
>> As far as seafood, Shrimp, Lobster, Crab, Abalone, Crawfish, Clams,
>> Squid if it's fried, and Escargot. I don't even want to think about
>> any other seafood.
>>
>> Were you lumping fish in with this, too?
>
> Uh, no - see subject line. :-)

Okay. I was also going by your first statement:

"Okay, I just couldn't say crab is one of my
favorite "fish". Sorry."

>
>> If so, Perch, Pickerel, Cod,
>> Salmon, Catfish, Shark, Halibut, and Anchovies.
>>
>> I have a pretty conventional, if limited, palate for things that live
>> in water.
>>
>> Where do you put froglegs? I like those, too.
>
> I guess frogs that live in salt water would qualify
> if there even is such a thing.
>
> Freshwater frogs would not be "sea" food.
>
> I went through a phase when I was about 12 where I wanted
> frog legs for my birthday dinner. The first year my family
> tried to fool me with bantam chicken legs. I didn't know
> the difference because, *as everyone knows*, frog legs taste
> like chicken. However I found out later and was furious.
> The next year I had real frog legs for my birthday. They
> were okay as I recall. Never had them again until I was
> in my late 20's. I was underwhelmed and have not had any
> further cravings in that direction. Not sure I would even
> eat them anymore, I've gotten squeamisher in my old age.
>
> Kate

Well, I certainly draw the line beyond anything I already listed. I
really do like froglegs, however, especially fried.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Kate Connally > wrote in
:

> Wayne wrote:
>>
>> As far as seafood, Shrimp, Lobster, Crab, Abalone, Crawfish, Clams,
>> Squid if it's fried, and Escargot. I don't even want to think about
>> any other seafood.
>>
>> Were you lumping fish in with this, too?
>
> Uh, no - see subject line. :-)

Okay. I was also going by your first statement:

"Okay, I just couldn't say crab is one of my
favorite "fish". Sorry."

>
>> If so, Perch, Pickerel, Cod,
>> Salmon, Catfish, Shark, Halibut, and Anchovies.
>>
>> I have a pretty conventional, if limited, palate for things that live
>> in water.
>>
>> Where do you put froglegs? I like those, too.
>
> I guess frogs that live in salt water would qualify
> if there even is such a thing.
>
> Freshwater frogs would not be "sea" food.
>
> I went through a phase when I was about 12 where I wanted
> frog legs for my birthday dinner. The first year my family
> tried to fool me with bantam chicken legs. I didn't know
> the difference because, *as everyone knows*, frog legs taste
> like chicken. However I found out later and was furious.
> The next year I had real frog legs for my birthday. They
> were okay as I recall. Never had them again until I was
> in my late 20's. I was underwhelmed and have not had any
> further cravings in that direction. Not sure I would even
> eat them anymore, I've gotten squeamisher in my old age.
>
> Kate

Well, I certainly draw the line beyond anything I already listed. I
really do like froglegs, however, especially fried.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Favorite Seafood ??

CRAB SALAD
Made with a can of crabmeat,
and a diced block of that mystery seafood ( kamoboko ? )

Mayo, chopped celery, diced green pepper,
elbow macaroni, salt, pepper, Bay seasoning,
and a squeeze of lemon juice.

CAN'T STOP EATING IT !!
<rj>

Favorite Seafood ??

CRAB SALAD
Made with a can of crabmeat,
and a diced block of that mystery seafood ( kamoboko ? )

Mayo, chopped celery, diced green pepper,
elbow macaroni, salt, pepper, Bay seasoning,
and a squeeze of lemon juice.

CAN'T STOP EATING IT !!
<rj>

Dog3 wrote:

> Nancy Young > tip tapped
> :
>
> > Dog3 wrote:
> >
> >> I'm in the midwest and frog legs are a somewhat common menu item in
> >> some areas of MO and IL. I don't know about other states. I have
> >> ordered them twice and they were okay.
> >
> > I hear the price has gone down since frogs in the midwest have taken
> > to growing extra limbs?
> >
> > (laugh) nancy
> >
>
> ROFL... The 2 times I've had them, they were deep fried. One of the
> restaurants offerd both deep friend and a sauteed version.
>


This is probably the most famous place that serves frog legs; I can vouch
for them - they are deeeee - licious!


http://www.froglegs.com/

PHIL SMIDT'S
1205 N. Calumet, Hammond, IN 46320
1.800.FrogLeg (376-4534)

"From yesterday to the present, you'll find traditions at Phil Smidt's worth
coming back to -- excellent food, great service and generous hospitality.
Our famous recipes and attentive service are the same now as they were when
"Captain" Phil and Marie first pan-fried lake perch and personally served
their guests. Simple, classic recipes, careful preparation and pride go into
all of our menu items, from seafood and steaks to fried chicken and our
house specialty, frog legs.
The basics haven't changed since 1910, but our services have grown. Our
450 seat restaurant accommodates banquets and events up to 140 people. Our
growing Group Tours has introduced thousands to our dining experience.
Dancing Frog Productions, presents mini concerts and plays, call for
details.
Phil Smidt's today has something for everyone. No matter the occasion -
a special event, a business lunch, a holiday or just casual dining with
friends and family -- you'll always enjoy a traditional dining experience at
Phil Smidt's, Chicagoland's Seafood Tradition Since 1910!

From the "History" section of the website:

By War's end, Phil Smidt's Restaurant had already achieved an international
reputation. It became the destination restaurant for such sport luminaries
as Babe Ruth, Jack Dempsey, Gene Tunny and Dizzy Dean. The Prince of Wales
made a special trip to Roby, Indiana to feast on the lake perch and frog
legs.

On their cross country trips by train, the famous of stage, screen and
radio took advantage of their layovers between trains and hastened across
the Illinois State Line to dine at Phil Smidt's. They included Lee Bowman,
George Murphy, James Cagney, Buddy Rogers and Bob Hope. Governor Adlai
Stevenson and Mayors "Big" Bill Thompson and Richard J. Daley made a point
of dining here too.

[...]

To celebrate its history with the community, the brothers decided in June of
1980 and 1981 to offer 1930 prices commemorating the 70th and 71st
anniversaries of the restaurant's founding.

As long lines of eager customers formed to dine at these nostalgic
prices, for five brief hours each of those years the 30's came alive again.
Once they gained entrance and were served, over 2,500 customers found they
could enjoy lake perch or frog legs at prices they might have expected to
pay for bait.

A special menu printed up for the occasion listed Lake Perch at $1.25
and Frog Legs at $1.50. Mike prepared for each day by purchasing 3,000
pounds of lake perch, a ton of frog legs, 1,100 pounds of chicken, 3,600
rolls and 180 pies."


From the present - day menu:

All entrees include our array of
cottage cheese, coleslaw,
beets and kidney beans; rolls and butter.
and your choice of red skin garlic mashed potatoes,
baby red boiled potatoes or french fries.

House Classics

Our World Famous Lake Perch
Hearty Portion

(Whole, Boned & Buttered, or Pub Style)

Our Legendary Frog Legs
Hearty Portion
(Fried or Sautéed)

No one can match what we do best!


Perch N' Frog
Hearty Portion

Can't decide? Try a combination of boned perch with fried or sautéed frog
legs.


Frog N' Frog
Hearty Portion

A combination of fried and sautéed frog legs".

</>

Dog3 wrote:

> Nancy Young > tip tapped
> :
>
> > Dog3 wrote:
> >
> >> I'm in the midwest and frog legs are a somewhat common menu item in
> >> some areas of MO and IL. I don't know about other states. I have
> >> ordered them twice and they were okay.
> >
> > I hear the price has gone down since frogs in the midwest have taken
> > to growing extra limbs?
> >
> > (laugh) nancy
> >
>
> ROFL... The 2 times I've had them, they were deep fried. One of the
> restaurants offerd both deep friend and a sauteed version.
>


This is probably the most famous place that serves frog legs; I can vouch
for them - they are deeeee - licious!


http://www.froglegs.com/

PHIL SMIDT'S
1205 N. Calumet, Hammond, IN 46320
1.800.FrogLeg (376-4534)

"From yesterday to the present, you'll find traditions at Phil Smidt's worth
coming back to -- excellent food, great service and generous hospitality.
Our famous recipes and attentive service are the same now as they were when
"Captain" Phil and Marie first pan-fried lake perch and personally served
their guests. Simple, classic recipes, careful preparation and pride go into
all of our menu items, from seafood and steaks to fried chicken and our
house specialty, frog legs.
The basics haven't changed since 1910, but our services have grown. Our
450 seat restaurant accommodates banquets and events up to 140 people. Our
growing Group Tours has introduced thousands to our dining experience.
Dancing Frog Productions, presents mini concerts and plays, call for
details.
Phil Smidt's today has something for everyone. No matter the occasion -
a special event, a business lunch, a holiday or just casual dining with
friends and family -- you'll always enjoy a traditional dining experience at
Phil Smidt's, Chicagoland's Seafood Tradition Since 1910!

From the "History" section of the website:

By War's end, Phil Smidt's Restaurant had already achieved an international
reputation. It became the destination restaurant for such sport luminaries
as Babe Ruth, Jack Dempsey, Gene Tunny and Dizzy Dean. The Prince of Wales
made a special trip to Roby, Indiana to feast on the lake perch and frog
legs.

On their cross country trips by train, the famous of stage, screen and
radio took advantage of their layovers between trains and hastened across
the Illinois State Line to dine at Phil Smidt's. They included Lee Bowman,
George Murphy, James Cagney, Buddy Rogers and Bob Hope. Governor Adlai
Stevenson and Mayors "Big" Bill Thompson and Richard J. Daley made a point
of dining here too.

[...]

To celebrate its history with the community, the brothers decided in June of
1980 and 1981 to offer 1930 prices commemorating the 70th and 71st
anniversaries of the restaurant's founding.

As long lines of eager customers formed to dine at these nostalgic
prices, for five brief hours each of those years the 30's came alive again.
Once they gained entrance and were served, over 2,500 customers found they
could enjoy lake perch or frog legs at prices they might have expected to
pay for bait.

A special menu printed up for the occasion listed Lake Perch at $1.25
and Frog Legs at $1.50. Mike prepared for each day by purchasing 3,000
pounds of lake perch, a ton of frog legs, 1,100 pounds of chicken, 3,600
rolls and 180 pies."


From the present - day menu:

All entrees include our array of
cottage cheese, coleslaw,
beets and kidney beans; rolls and butter.
and your choice of red skin garlic mashed potatoes,
baby red boiled potatoes or french fries.

House Classics

Our World Famous Lake Perch
Hearty Portion

(Whole, Boned & Buttered, or Pub Style)

Our Legendary Frog Legs
Hearty Portion
(Fried or Sautéed)

No one can match what we do best!


Perch N' Frog
Hearty Portion

Can't decide? Try a combination of boned perch with fried or sautéed frog
legs.


Frog N' Frog
Hearty Portion

A combination of fried and sautéed frog legs".

</>

Bob wrote:
>
> Kate wrote:
>
> > The closest I have ever come to eating a mollusc was
> > my grandmother's oyster stew. I would eat the broth
> > but not the oysters. The flavor wasn't bad. It's mainly
> > a texture thing with me.
>
> Well then, maybe you'd like this, since the oysters are pureed:
>
> Good Eats Oyster Soup (from the Good Eats TV show, obviously)
>
> 4 cups heavy cream
> 1 pint oysters and liquor, separated
> 1 tablespoon unsalted butter
> 1/2 cup finely chopped celery
> 1/2 cup finely chopped onion
> 1 teaspoon celery seed
> 1 1/2 teaspoons hot pepper sauce
> 1 tablespoon lemon juice
> 2 tablespoons freshly chopped parsley leaves, chervil, or chives
> Salt and pepper

Okay, but you're going to have to puree the onion, too,
and leave out the celery. ;-) I guess there's just no
pleasing me. Anyway, if someone served it to me and
told me the oysters were pureed I'd give it a go, but
I certainly wouldn't make it myself. I do care about
oysters enough to go to the trouble and expense.

Don't take offense, but I think it's kind of funny
that people try to get you to eat things you say you
don't like. If someone tells me they don't like sardines,
then I just say to myself, "Fine! That's more sardines
for me." I might extol their virtues but more for the
sake of hearing myself talk than trying to get the other
person to try them. Only time I might try to talk someone
into trying something is if they come to my house for dinner
and they say they don't like something that's in one of
my dishes. I might try to convince them to give it a try
because they might actually like it prepared that way, or
whatever. But I don't make too big a deal out of it. More
leftovers for me! ;-)

Hmmm? I just had a thought. Next time I take a dish
to a party I'll try to make something I love but hardly
anyone else likes! That way I'll get to take a lot home.
;-) Evil genius at work!!!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Bob wrote:
>
> Kate wrote:
>
> > The closest I have ever come to eating a mollusc was
> > my grandmother's oyster stew. I would eat the broth
> > but not the oysters. The flavor wasn't bad. It's mainly
> > a texture thing with me.
>
> Well then, maybe you'd like this, since the oysters are pureed:
>
> Good Eats Oyster Soup (from the Good Eats TV show, obviously)
>
> 4 cups heavy cream
> 1 pint oysters and liquor, separated
> 1 tablespoon unsalted butter
> 1/2 cup finely chopped celery
> 1/2 cup finely chopped onion
> 1 teaspoon celery seed
> 1 1/2 teaspoons hot pepper sauce
> 1 tablespoon lemon juice
> 2 tablespoons freshly chopped parsley leaves, chervil, or chives
> Salt and pepper

Okay, but you're going to have to puree the onion, too,
and leave out the celery. ;-) I guess there's just no
pleasing me. Anyway, if someone served it to me and
told me the oysters were pureed I'd give it a go, but
I certainly wouldn't make it myself. I do care about
oysters enough to go to the trouble and expense.

Don't take offense, but I think it's kind of funny
that people try to get you to eat things you say you
don't like. If someone tells me they don't like sardines,
then I just say to myself, "Fine! That's more sardines
for me." I might extol their virtues but more for the
sake of hearing myself talk than trying to get the other
person to try them. Only time I might try to talk someone
into trying something is if they come to my house for dinner
and they say they don't like something that's in one of
my dishes. I might try to convince them to give it a try
because they might actually like it prepared that way, or
whatever. But I don't make too big a deal out of it. More
leftovers for me! ;-)

Hmmm? I just had a thought. Next time I take a dish
to a party I'll try to make something I love but hardly
anyone else likes! That way I'll get to take a lot home.
;-) Evil genius at work!!!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Rodney Myrvaagnes wrote:
>
> On Tue, 03 Aug 2004 16:14:50 -0400, Kate Connally >
> wrote:
>
> >The closest I have ever come to eating a mollusc was
> >my grandmother's oyster stew. I would eat the broth
> >but not the oysters. The flavor wasn't bad. It's mainly
> >a texture thing with me.
> >
>
> Not to be picky, but if you have never eaten one, how do you know the
> texture would bother you?

I have incredible psychic powers!

Kate

P.S. Some things you just *know*!

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Rodney Myrvaagnes wrote:
>
> On Tue, 03 Aug 2004 16:14:50 -0400, Kate Connally >
> wrote:
>
> >The closest I have ever come to eating a mollusc was
> >my grandmother's oyster stew. I would eat the broth
> >but not the oysters. The flavor wasn't bad. It's mainly
> >a texture thing with me.
> >
>
> Not to be picky, but if you have never eaten one, how do you know the
> texture would bother you?

I have incredible psychic powers!

Kate

P.S. Some things you just *know*!

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate writes:
>
>Rodney wrote:
>>
>> but if you have never eaten one, how do you know the texture would bother
>>you?
>
>I have incredible psychic powers!
>
>P.S. Some things you just *know*!

Hmm, ESP... isn't that the same argument you use regarding oral sex? LOL


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Kate writes:
>
>Rodney wrote:
>>
>> but if you have never eaten one, how do you know the texture would bother
>>you?
>
>I have incredible psychic powers!
>
>P.S. Some things you just *know*!

Hmm, ESP... isn't that the same argument you use regarding oral sex? LOL


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Kate Connally wrote:
> jmcquown wrote:
>>
>> Kate Connally wrote:
>>> Okay, I just couldn't say crab is one of my
>>> favorite "fish". Sorry.
>>>
>> Crab, absolutely! All kinds, blue, king, snow, dungenness
>>
>>> All crustaceans, although I'm a little squeamish
>>> about crawdads - if I could just get the meat, not
>>> in the shell . . . .
>>
>> butter
>> olive oil
>> diced celery
>> diced onion
>> diced garlic
>> crawfish tail meat
>> cream
>> salt
>> cayenne pepper
>>
oven. Saute
>> the
>> onion, celery and garlic in butter until tender. Stir in the
>> crawfish tail
>> meat and cook until pink (if already cooked, heat through). Stir in
>> the
>> cream and season with salt & cayenne pepper. Pour this sauce over
>> the
>> plated fish and serve.
>
> I make it like this. I pour some buttermilk in a dish
> and add a bunch of hot sauce to it. I dip the filets in
> the buttermilk and then lay them in the corn meal, salt
> and pepper them before turning them over to coat the other
> side. Fry in the skillet in a half inch or so of oil over
> medium high heat until golden brown on each side. Naturally,
> they have to be served with cole slaw and hushpuppies!
>
Of course!

> Actually, just the crawfish part of your recipe sounds like
> it would be good by itself. No need to gunk up the catfish,
> although who ever heard of used breadcrumbs on catfish?
> Sheesh? ;-) Anyway, you could serve it as crawfish bisque
> as a first course then have regular cornmeal-coated pan-fried
> catfish for the entree. Yum.
>

Kate, I'd even leave out the celery just for you!

Jill

Kate Connally wrote:
> jmcquown wrote:
>>
>> Kate Connally wrote:
>>> Okay, I just couldn't say crab is one of my
>>> favorite "fish". Sorry.
>>>
>> Crab, absolutely! All kinds, blue, king, snow, dungenness
>>
>>> All crustaceans, although I'm a little squeamish
>>> about crawdads - if I could just get the meat, not
>>> in the shell . . . .
>>
>> butter
>> olive oil
>> diced celery
>> diced onion
>> diced garlic
>> crawfish tail meat
>> cream
>> salt
>> cayenne pepper
>>
oven. Saute
>> the
>> onion, celery and garlic in butter until tender. Stir in the
>> crawfish tail
>> meat and cook until pink (if already cooked, heat through). Stir in
>> the
>> cream and season with salt & cayenne pepper. Pour this sauce over
>> the
>> plated fish and serve.
>
> I make it like this. I pour some buttermilk in a dish
> and add a bunch of hot sauce to it. I dip the filets in
> the buttermilk and then lay them in the corn meal, salt
> and pepper them before turning them over to coat the other
> side. Fry in the skillet in a half inch or so of oil over
> medium high heat until golden brown on each side. Naturally,
> they have to be served with cole slaw and hushpuppies!
>
Of course!

> Actually, just the crawfish part of your recipe sounds like
> it would be good by itself. No need to gunk up the catfish,
> although who ever heard of used breadcrumbs on catfish?
> Sheesh? ;-) Anyway, you could serve it as crawfish bisque
> as a first course then have regular cornmeal-coated pan-fried
> catfish for the entree. Yum.
>

Kate, I'd even leave out the celery just for you!

Jill

On Tue, 03 Aug 2004 16:27:07 -0700, Ranee Mueller
> wrote:

> >
> > It's just as well, considering the market price of legally
> > harvested abalone!
>
>
> Ah, but these were fresh caught from the ocean by non-commercial
> people. I think the limit is one per person here.

Picking nits here, but you don't "catch" an abolone. You
pry it off whatever it's clinging to. Put that aside and
YES it's a damn shame you're allergic!

It's such an expensive treat that I haven't eaten it in
years. In fact, it's rarely listed on menus anymore - even
at "market price".

sf
Practice safe eating - always use condiments

On Tue, 03 Aug 2004 16:27:07 -0700, Ranee Mueller
> wrote:

> >
> > It's just as well, considering the market price of legally
> > harvested abalone!
>
>
> Ah, but these were fresh caught from the ocean by non-commercial
> people. I think the limit is one per person here.

Picking nits here, but you don't "catch" an abolone. You
pry it off whatever it's clinging to. Put that aside and
YES it's a damn shame you're allergic!

It's such an expensive treat that I haven't eaten it in
years. In fact, it's rarely listed on menus anymore - even
at "market price".

sf
Practice safe eating - always use condiments

jmcquown wrote:
>
> Kate Connally wrote:
> > jmcquown wrote:
> >>
> >> Kate Connally wrote:
> >>> Okay, I just couldn't say crab is one of my
> >>> favorite "fish". Sorry.
> >>>
> >> Crab, absolutely! All kinds, blue, king, snow, dungenness
> >>
> >>> All crustaceans, although I'm a little squeamish
> >>> about crawdads - if I could just get the meat, not
> >>> in the shell . . . .
> >>
> >> butter
> >> olive oil
> >> diced celery
> >> diced onion
> >> diced garlic
> >> crawfish tail meat
> >> cream
> >> salt
> >> cayenne pepper
> >>
> oven. Saute
> >> the
> >> onion, celery and garlic in butter until tender. Stir in the
> >> crawfish tail
> >> meat and cook until pink (if already cooked, heat through). Stir in
> >> the
> >> cream and season with salt & cayenne pepper. Pour this sauce over
> >> the
> >> plated fish and serve.
> >
> > I make it like this. I pour some buttermilk in a dish
> > and add a bunch of hot sauce to it. I dip the filets in
> > the buttermilk and then lay them in the corn meal, salt
> > and pepper them before turning them over to coat the other
> > side. Fry in the skillet in a half inch or so of oil over
> > medium high heat until golden brown on each side. Naturally,
> > they have to be served with cole slaw and hushpuppies!
> >
> Of course!
>
> > Actually, just the crawfish part of your recipe sounds like
> > it would be good by itself. No need to gunk up the catfish,
> > although who ever heard of used breadcrumbs on catfish?
> > Sheesh? ;-) Anyway, you could serve it as crawfish bisque
> > as a first course then have regular cornmeal-coated pan-fried
> > catfish for the entree. Yum.
> >
>
> Kate, I'd even leave out the celery just for you!
>
> Jill

Ah, shucks, Jill. You're such a sweetie. I'll be
by the next time I'm in Memphis. :-)

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

jmcquown wrote:
>
> Kate Connally wrote:
> > jmcquown wrote:
> >>
> >> Kate Connally wrote:
> >>> Okay, I just couldn't say crab is one of my
> >>> favorite "fish". Sorry.
> >>>
> >> Crab, absolutely! All kinds, blue, king, snow, dungenness
> >>
> >>> All crustaceans, although I'm a little squeamish
> >>> about crawdads - if I could just get the meat, not
> >>> in the shell . . . .
> >>
> >> butter
> >> olive oil
> >> diced celery
> >> diced onion
> >> diced garlic
> >> crawfish tail meat
> >> cream
> >> salt
> >> cayenne pepper
> >>
> oven. Saute
> >> the
> >> onion, celery and garlic in butter until tender. Stir in the
> >> crawfish tail
> >> meat and cook until pink (if already cooked, heat through). Stir in
> >> the
> >> cream and season with salt & cayenne pepper. Pour this sauce over
> >> the
> >> plated fish and serve.
> >
> > I make it like this. I pour some buttermilk in a dish
> > and add a bunch of hot sauce to it. I dip the filets in
> > the buttermilk and then lay them in the corn meal, salt
> > and pepper them before turning them over to coat the other
> > side. Fry in the skillet in a half inch or so of oil over
> > medium high heat until golden brown on each side. Naturally,
> > they have to be served with cole slaw and hushpuppies!
> >
> Of course!
>
> > Actually, just the crawfish part of your recipe sounds like
> > it would be good by itself. No need to gunk up the catfish,
> > although who ever heard of used breadcrumbs on catfish?
> > Sheesh? ;-) Anyway, you could serve it as crawfish bisque
> > as a first course then have regular cornmeal-coated pan-fried
> > catfish for the entree. Yum.
> >
>
> Kate, I'd even leave out the celery just for you!
>
> Jill

Ah, shucks, Jill. You're such a sweetie. I'll be
by the next time I'm in Memphis. :-)

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:
> jmcquown wrote:
>>
>> Kate Connally wrote:
>>> jmcquown wrote:
>>>>
>>>> Kate Connally wrote:
>>>>> Okay, I just couldn't say crab is one of my
>>>>> favorite "fish". Sorry.
>>>>>
>>>> Crab, absolutely! All kinds, blue, king, snow, dungenness
>>>>
>>>>> All crustaceans, although I'm a little squeamish
>>>>> about crawdads - if I could just get the meat, not
>>>>> in the shell . . . .
>>>>
>>>> butter
>>>> olive oil
>>>> diced celery
>>>> diced onion
>>>> diced garlic
>>>> crawfish tail meat
>>>> cream
>>>> salt
>>>> cayenne pepper
>>>>
>> oven. Saute
>>>> the
>>>> onion, celery and garlic in butter until tender. Stir in the
>>>> crawfish tail
>>>> meat and cook until pink (if already cooked, heat through). Stir
>>>> in the
>>>> cream and season with salt & cayenne pepper. Pour this sauce over
>>>> the
>>>> plated fish and serve.
>>>
>>> I make it like this. I pour some buttermilk in a dish
>>> and add a bunch of hot sauce to it. I dip the filets in
>>> the buttermilk and then lay them in the corn meal, salt
>>> and pepper them before turning them over to coat the other
>>> side. Fry in the skillet in a half inch or so of oil over
>>> medium high heat until golden brown on each side. Naturally,
>>> they have to be served with cole slaw and hushpuppies!
>>>
>> Of course!
>>
>>> Actually, just the crawfish part of your recipe sounds like
>>> it would be good by itself. No need to gunk up the catfish,
>>> although who ever heard of used breadcrumbs on catfish?
>>> Sheesh? ;-) Anyway, you could serve it as crawfish bisque
>>> as a first course then have regular cornmeal-coated pan-fried
>>> catfish for the entree. Yum.
>>>
>>
>> Kate, I'd even leave out the celery just for you!
>>
>> Jill
>
> Ah, shucks, Jill. You're such a sweetie. I'll be
> by the next time I'm in Memphis. :-)
>
> Kate

I'll also puree the onions; only if they are finely (very finely) minced
will I eat them. This does sound like a pureed crawfish tailmeat soup,
doesn't it? <G>

Jill

Kate Connally wrote:
> jmcquown wrote:
>>
>> Kate Connally wrote:
>>> jmcquown wrote:
>>>>
>>>> Kate Connally wrote:
>>>>> Okay, I just couldn't say crab is one of my
>>>>> favorite "fish". Sorry.
>>>>>
>>>> Crab, absolutely! All kinds, blue, king, snow, dungenness
>>>>
>>>>> All crustaceans, although I'm a little squeamish
>>>>> about crawdads - if I could just get the meat, not
>>>>> in the shell . . . .
>>>>
>>>> butter
>>>> olive oil
>>>> diced celery
>>>> diced onion
>>>> diced garlic
>>>> crawfish tail meat
>>>> cream
>>>> salt
>>>> cayenne pepper
>>>>
>> oven. Saute
>>>> the
>>>> onion, celery and garlic in butter until tender. Stir in the
>>>> crawfish tail
>>>> meat and cook until pink (if already cooked, heat through). Stir
>>>> in the
>>>> cream and season with salt & cayenne pepper. Pour this sauce over
>>>> the
>>>> plated fish and serve.
>>>
>>> I make it like this. I pour some buttermilk in a dish
>>> and add a bunch of hot sauce to it. I dip the filets in
>>> the buttermilk and then lay them in the corn meal, salt
>>> and pepper them before turning them over to coat the other
>>> side. Fry in the skillet in a half inch or so of oil over
>>> medium high heat until golden brown on each side. Naturally,
>>> they have to be served with cole slaw and hushpuppies!
>>>
>> Of course!
>>
>>> Actually, just the crawfish part of your recipe sounds like
>>> it would be good by itself. No need to gunk up the catfish,
>>> although who ever heard of used breadcrumbs on catfish?
>>> Sheesh? ;-) Anyway, you could serve it as crawfish bisque
>>> as a first course then have regular cornmeal-coated pan-fried
>>> catfish for the entree. Yum.
>>>
>>
>> Kate, I'd even leave out the celery just for you!
>>
>> Jill
>
> Ah, shucks, Jill. You're such a sweetie. I'll be
> by the next time I'm in Memphis. :-)
>
> Kate

I'll also puree the onions; only if they are finely (very finely) minced
will I eat them. This does sound like a pureed crawfish tailmeat soup,
doesn't it? <G>

Jill

Shrimp,lobster,clams,scallops (not the 'bay' variety).Never tried
crawdads,but will soon.

Shrimp,lobster,clams,scallops (not the 'bay' variety).Never tried
crawdads,but will soon.

Shrimp,lobster,clams,scallops (not the 'bay' variety).Never tried
crawdads,but will soon.

Abalone? A bit scarce on the east coast.

Abalone? A bit scarce on the east coast.

The only frogs legs i like are those hanging out of a bikini.

The only frogs legs i like are those hanging out of a bikini.

Ooops,also king crab.

Ooops,also king crab.

On Fri, 6 Aug 2004 07:42:39 -0400, (T) wrote:

> Shrimp,lobster,clams,scallops (not the 'bay' variety).Never tried
>crawdads,but will soon.
>
>
>
>
>
If you don't like 'bay' scallops, they were probably calicoes
mislabeled. Bay scallops are not hugely available in commerce.

That said, even calicoes can be good. I had some in D.C. once that
were cooked live in their shells and served over pasta. I wouldn't
have known they were calicoes except that the shells were there to
see.

But the shucked calicoes in supermarkets, uh uh.


Rodney Myrvaagnes Opionated old geezer

Faith-based economics: It's deja voodoo all over again