On 03 Aug 2004 01:49:12 GMT, (PENMART01)
wrote:

> Eel I simply don't care for
I know I've eaten it, it wasn't repulsive - but it wasn't
something I wanted to order again either.

> and all the squid I've ever had had the texture
> >of rubber bands.

Bleach - if they weren't cooked right, very yummmy if they
are.

I just had my firt taste of octopus a couple of weeks ago at
dim sum. Consider it Chinese calimari (deep fried with a
crispy coating)... YUM!

sf
Practice safe eating - always use condiments

On 03 Aug 2004 01:49:12 GMT, (PENMART01)
wrote:

> Eel I simply don't care for
I know I've eaten it, it wasn't repulsive - but it wasn't
something I wanted to order again either.

> and all the squid I've ever had had the texture
> >of rubber bands.

Bleach - if they weren't cooked right, very yummmy if they
are.

I just had my firt taste of octopus a couple of weeks ago at
dim sum. Consider it Chinese calimari (deep fried with a
crispy coating)... YUM!

sf
Practice safe eating - always use condiments

On 2 Aug 2004 20:59:11 -0500, "Bob"
> wrote:

> jellyfish

I had jellyfish in a traditional Chinese salad and they were
delicious.


sf
Practice safe eating - always use condiments

On 2 Aug 2004 20:59:11 -0500, "Bob"
> wrote:

> jellyfish

I had jellyfish in a traditional Chinese salad and they were
delicious.


sf
Practice safe eating - always use condiments

On 2 Aug 2004 20:59:11 -0500, "Bob"
> wrote:

> jellyfish

I had jellyfish in a traditional Chinese salad and they were
delicious.


sf
Practice safe eating - always use condiments

On Tue, 03 Aug 2004 02:13:36 GMT, Wayne >
wrote:

> Where do you put froglegs? I like those, too.

Do you eat them regulary? I fondly remembered them from
childhood days vacationing in Florida, so I ordered them
while on vacation last summer back East/Canada.... blech.
They just weren't what I remembered. Won't do that again.

sf
Practice safe eating - always use condiments

On Tue, 03 Aug 2004 02:13:36 GMT, Wayne >
wrote:

> Where do you put froglegs? I like those, too.

Do you eat them regulary? I fondly remembered them from
childhood days vacationing in Florida, so I ordered them
while on vacation last summer back East/Canada.... blech.
They just weren't what I remembered. Won't do that again.

sf
Practice safe eating - always use condiments

On Tue, 03 Aug 2004 02:13:36 GMT, Wayne >
wrote:

> Where do you put froglegs? I like those, too.

Do you eat them regulary? I fondly remembered them from
childhood days vacationing in Florida, so I ordered them
while on vacation last summer back East/Canada.... blech.
They just weren't what I remembered. Won't do that again.

sf
Practice safe eating - always use condiments

sf > wrote in news:kraug098cu1d62g40kdu9a1i22ui2meu76@
4ax.com:

> On Tue, 03 Aug 2004 02:13:36 GMT, Wayne >
> wrote:
>
>> Where do you put froglegs? I like those, too.
>
> Do you eat them regulary? I fondly remembered them from
> childhood days vacationing in Florida, so I ordered them
> while on vacation last summer back East/Canada.... blech.
> They just weren't what I remembered. Won't do that again.
>
> sf
> Practice safe eating - always use condiments
>

I used to before we moved to AZ. There was a local restaurant in Ohio
where I ordered them perhaps once a month. Haven't seen them on a menu
since we came here.

--
Wayne in Phoenix

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

sf > wrote in news:kraug098cu1d62g40kdu9a1i22ui2meu76@
4ax.com:

> On Tue, 03 Aug 2004 02:13:36 GMT, Wayne >
> wrote:
>
>> Where do you put froglegs? I like those, too.
>
> Do you eat them regulary? I fondly remembered them from
> childhood days vacationing in Florida, so I ordered them
> while on vacation last summer back East/Canada.... blech.
> They just weren't what I remembered. Won't do that again.
>
> sf
> Practice safe eating - always use condiments
>

I used to before we moved to AZ. There was a local restaurant in Ohio
where I ordered them perhaps once a month. Haven't seen them on a menu
since we came here.

--
Wayne in Phoenix

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

sf wrote:

> I just had my firt taste of octopus a couple of weeks ago at
> dim sum. Consider it Chinese calimari (deep fried with a
> crispy coating)... YUM!

There are some outstanding Spanish and Greek recipes for octopus. This is
from _The Foods & Wines of Spain_, by Penelope Casas:

Pulpo Con Patatines (Stewed Octopus with Diced Potatoes)
Serves 4

3 1/2 pounds small octopus, each not larger than 1 pound
6 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon minced parsley
1 1/2 teaspoons paprika
1 bay leaf
Salt
Freshly ground pepper
3 medium potatoes, peeled and diced

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.

Bring 12 cups of water to a boil in a large pot. Submerge the octopus in the
water and remove it immediately. Repeat 2 more times. Cut the tentacles
into 1 1/4 inch lengths, and cut each body into 1 1/4 inch squares. (You're
done with the large pot and the water.)

Heat 3 tablespoons of the oil in a shallow casserole. Sauté the onion and
garlic until the onion is wilted. Add the octopus, parsley, paprika, bay
leaf, salt, and pepper. Cover and cook very slowly, 45-60 minutes, until
the octopus is tender. During the last 15 minutes of cooking, heat the
remaining 3 tablespoons of oil to the smoking point in a skillet. Add the
potatoes and cook over medium heat about 15 minutes, turning occasionally,
until golden and cooked through. Drain and add them to the octopus. Cover
and continue cooking 5 minutes more. Serve with a salad and a dry white
wine like Viña Paceta.


Bob

sf wrote:

> I just had my firt taste of octopus a couple of weeks ago at
> dim sum. Consider it Chinese calimari (deep fried with a
> crispy coating)... YUM!

There are some outstanding Spanish and Greek recipes for octopus. This is
from _The Foods & Wines of Spain_, by Penelope Casas:

Pulpo Con Patatines (Stewed Octopus with Diced Potatoes)
Serves 4

3 1/2 pounds small octopus, each not larger than 1 pound
6 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon minced parsley
1 1/2 teaspoons paprika
1 bay leaf
Salt
Freshly ground pepper
3 medium potatoes, peeled and diced

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.

Bring 12 cups of water to a boil in a large pot. Submerge the octopus in the
water and remove it immediately. Repeat 2 more times. Cut the tentacles
into 1 1/4 inch lengths, and cut each body into 1 1/4 inch squares. (You're
done with the large pot and the water.)

Heat 3 tablespoons of the oil in a shallow casserole. Sauté the onion and
garlic until the onion is wilted. Add the octopus, parsley, paprika, bay
leaf, salt, and pepper. Cover and cook very slowly, 45-60 minutes, until
the octopus is tender. During the last 15 minutes of cooking, heat the
remaining 3 tablespoons of oil to the smoking point in a skillet. Add the
potatoes and cook over medium heat about 15 minutes, turning occasionally,
until golden and cooked through. Drain and add them to the octopus. Cover
and continue cooking 5 minutes more. Serve with a salad and a dry white
wine like Viña Paceta.


Bob

In article >,
(byakee) wrote:

> I don't think I could pick a favorite -- I love Dungeness crab,
> oysters, clams, shrimp, prawns, geoduck. I guess I'd say the crab,
> since I thought of that first. Never had a sea urchin or a real
> Maine lobster (Red SLobster doesn't count)...

I know it's probably sacrilege seeing as how we live in oyster
heaven, but I really don't like oysters. I love crab, shrimp, prawns,
clams, mussels, geoducks, scallops, and I like lobster, but I prefer
crab to lobster.

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 >,
(byakee) wrote:

> I don't think I could pick a favorite -- I love Dungeness crab,
> oysters, clams, shrimp, prawns, geoduck. I guess I'd say the crab,
> since I thought of that first. Never had a sea urchin or a real
> Maine lobster (Red SLobster doesn't count)...

I know it's probably sacrilege seeing as how we live in oyster
heaven, but I really don't like oysters. I love crab, shrimp, prawns,
clams, mussels, geoducks, scallops, and I like lobster, but I prefer
crab to lobster.

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 >, "Jessica V."
> wrote:

> I really, really like seafood. My few dislikes are eel and squid. Eel
> I simply don't care for and all the squid I've ever had had the texture
> of rubber bands.

Oh, I do like squid, but it's easy to overcook and then it's like
chewing on tires. I don't make it myself.

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 >, "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!

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

A shot rang out! And Ranee Mueller > said:
> In article >,
> (byakee) wrote:
>
> > I don't think I could pick a favorite -- I love Dungeness crab,
> > oysters, clams, shrimp, prawns, geoduck. I guess I'd say the crab,
> > since I thought of that first. Never had a sea urchin or a real
> > Maine lobster (Red SLobster doesn't count)...
>
> I know it's probably sacrilege seeing as how we live in oyster
> heaven, but I really don't like oysters.

Nah, it's not sacrilege, Ranee -- I know a lot of people around here
(Seattle-Tacoma) that don't like oysters, including most of my family.
That just leaves more for the rest of us... ;-)

> I love crab, shrimp, prawns,
> clams, mussels, geoducks, scallops, and I like lobster, but I prefer
> crab to lobster.



--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

A shot rang out! And Ranee Mueller > said:
> In article >,
> (byakee) wrote:
>
> > I don't think I could pick a favorite -- I love Dungeness crab,
> > oysters, clams, shrimp, prawns, geoduck. I guess I'd say the crab,
> > since I thought of that first. Never had a sea urchin or a real
> > Maine lobster (Red SLobster doesn't count)...
>
> I know it's probably sacrilege seeing as how we live in oyster
> heaven, but I really don't like oysters.

Nah, it's not sacrilege, Ranee -- I know a lot of people around here
(Seattle-Tacoma) that don't like oysters, including most of my family.
That just leaves more for the rest of us... ;-)

> I love crab, shrimp, prawns,
> clams, mussels, geoducks, scallops, and I like lobster, but I prefer
> crab to lobster.



--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

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 . . . .
>
> I can by crawfish tail meat all buy itself; no shells here
>
> Here's a great recipe; I replicated it from the Bayou Bar & Grill in midtown
> Memphis and got confirmation from the chef via email I was right on. No
> measures here, you just sort of throw it together.
>
> Catfish Acadian
>
> 2 catfish fillets (about 1 lb total)
> seasoned bread crumbs
> butter
> olive oil
> diced celery
> diced onion
> diced garlic
> crawfish tail meat
> cream
> salt
> cayenne pepper
>
> Lightly coat the catfish fillets with breadcrumbs and then pan-fry in
> oil/butter until just browned. Plate and hold in a hot 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.

Sounds good but for some reason I just want plain old
pan-fried catfish. That's my favorite. I guess if I had
access to catfish everyday I'd be more willing to try other
recipes but I don't get it often so when I do it has to be
fried.

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!

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.

> > No molluscs, no way, no how, never in a million
> > years.
> >
> I eat clams in chowder or deep fried. You can forget about oysters. > No way, no how

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.

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:
> > 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 . . . .
>
> I can by crawfish tail meat all buy itself; no shells here
>
> Here's a great recipe; I replicated it from the Bayou Bar & Grill in midtown
> Memphis and got confirmation from the chef via email I was right on. No
> measures here, you just sort of throw it together.
>
> Catfish Acadian
>
> 2 catfish fillets (about 1 lb total)
> seasoned bread crumbs
> butter
> olive oil
> diced celery
> diced onion
> diced garlic
> crawfish tail meat
> cream
> salt
> cayenne pepper
>
> Lightly coat the catfish fillets with breadcrumbs and then pan-fry in
> oil/butter until just browned. Plate and hold in a hot 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.

Sounds good but for some reason I just want plain old
pan-fried catfish. That's my favorite. I guess if I had
access to catfish everyday I'd be more willing to try other
recipes but I don't get it often so when I do it has to be
fried.

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!

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.

> > No molluscs, no way, no how, never in a million
> > years.
> >
> I eat clams in chowder or deep fried. You can forget about oysters. > No way, no how

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.

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?

axlq wrote:
>
> In article >,
> Kate Connally > wrote:
> >Okay, I just couldn't say crab is one of my favorite "fish".
> >Sorry.
> >
> >All crustaceans, although I'm a little squeamish about crawdads -
> >if I could just get the meat, not in the shell . . . .
>
> Think of them as small freshwater lobsters.

Well, I do, but I just don't want to bite their heads
off and suck out their innards. And they look to much
like insects when they're whole. Actually shrimp and
lobsters do too. I'd rather just have lobster tail
and I never want to peel my own shrimp either before
or after cooking them. It's even worse if you have to
do it after they're cook, just before you eat them because
it doesn't give you any time for the memory to fade. ;-)

> They're actually easier
> to peel than lobsters. And yes, you can get them shelled.

Yeah, I guess I knew that.

> Actually rock shrimp are more like small lobsters, in taste,
> texture, and color. I've even seen restaurants advertising a
> lobster dish, where they used rock shrimp. The lobster tacos sold
> at Una Mas have no lobster in them, it's all rock shrimp.
>
> I miss living on the Maine coast... lobster is so inexpensive there
> (sigh). Even McDonald's sells lobster sandwiches in the summertime,
> and they're actually good.

Red's Eats in Wiscasset has the best lobster rolls.
All pure lobster meat - a whole lobster and you add
your own butter or mayo whichever you prefer. Of course,
it's not all that cheap compared to the other lobster
roll places. You pay the going rate which when I was
there was $12 for a lobster roll but it was worth it.

> >No molluscs, no way, no how, never in a million years.
>
> If you haven't yet tried conch fritters or baby abalone, you might
> change your mind.

No, I won't change my mind because there is no way anyone
could ever get me to try them. Sorry, I guess I'm just
prejudiced about molluscs.

> >And you can have my lifetime's share of sea urchins, and all the
> >other coelenterates, too.
>
> You gotta try Sea Cucumber, just once.

Nope, no way, Jose. It will never happen.

> Once is all *I* needed,
> although I've eaten it since (not by choice, but because someone
> served it to me). Sort of reminded me of putting a big rind of pork
> fat into my mouth, only without the greasy feeling. Ick.

I got sea urchin once by mistake in a Vietnamese restaurant
where no one spoke any English. That's what happens when you
decide to be adventurous and order something different than
what you ordered the other dozen times you were there which
by a stroke of good luck turned out to be great and so you
order it every time you go because you have no idea what
anything else is! So, I ended up with sea urchin, mostly
cut up in small pieces that you couldn't tell what they were,
but I kept getting these pieces of grit - I though they
were grains of sand or something which did not make be feel
to great about the fact that I ate at this restaurant. Finally
came across a piece big enough to see what it was. I was very
familiar with what it looked like as I had seem many of them
up close and personal in an advanced biology class I took where
we had a sea water fish tank that had some in it. Aside from
it being like eating at the beach where someone kicked sand
on your sandwich, the flavor was not to my taste either.

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?

axlq wrote:
>
> In article >,
> Kate Connally > wrote:
> >Okay, I just couldn't say crab is one of my favorite "fish".
> >Sorry.
> >
> >All crustaceans, although I'm a little squeamish about crawdads -
> >if I could just get the meat, not in the shell . . . .
>
> Think of them as small freshwater lobsters.

Well, I do, but I just don't want to bite their heads
off and suck out their innards. And they look to much
like insects when they're whole. Actually shrimp and
lobsters do too. I'd rather just have lobster tail
and I never want to peel my own shrimp either before
or after cooking them. It's even worse if you have to
do it after they're cook, just before you eat them because
it doesn't give you any time for the memory to fade. ;-)

> They're actually easier
> to peel than lobsters. And yes, you can get them shelled.

Yeah, I guess I knew that.

> Actually rock shrimp are more like small lobsters, in taste,
> texture, and color. I've even seen restaurants advertising a
> lobster dish, where they used rock shrimp. The lobster tacos sold
> at Una Mas have no lobster in them, it's all rock shrimp.
>
> I miss living on the Maine coast... lobster is so inexpensive there
> (sigh). Even McDonald's sells lobster sandwiches in the summertime,
> and they're actually good.

Red's Eats in Wiscasset has the best lobster rolls.
All pure lobster meat - a whole lobster and you add
your own butter or mayo whichever you prefer. Of course,
it's not all that cheap compared to the other lobster
roll places. You pay the going rate which when I was
there was $12 for a lobster roll but it was worth it.

> >No molluscs, no way, no how, never in a million years.
>
> If you haven't yet tried conch fritters or baby abalone, you might
> change your mind.

No, I won't change my mind because there is no way anyone
could ever get me to try them. Sorry, I guess I'm just
prejudiced about molluscs.

> >And you can have my lifetime's share of sea urchins, and all the
> >other coelenterates, too.
>
> You gotta try Sea Cucumber, just once.

Nope, no way, Jose. It will never happen.

> Once is all *I* needed,
> although I've eaten it since (not by choice, but because someone
> served it to me). Sort of reminded me of putting a big rind of pork
> fat into my mouth, only without the greasy feeling. Ick.

I got sea urchin once by mistake in a Vietnamese restaurant
where no one spoke any English. That's what happens when you
decide to be adventurous and order something different than
what you ordered the other dozen times you were there which
by a stroke of good luck turned out to be great and so you
order it every time you go because you have no idea what
anything else is! So, I ended up with sea urchin, mostly
cut up in small pieces that you couldn't tell what they were,
but I kept getting these pieces of grit - I though they
were grains of sand or something which did not make be feel
to great about the fact that I ate at this restaurant. Finally
came across a piece big enough to see what it was. I was very
familiar with what it looked like as I had seem many of them
up close and personal in an advanced biology class I took where
we had a sea water fish tank that had some in it. Aside from
it being like eating at the beach where someone kicked sand
on your sandwich, the flavor was not to my taste either.

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?

axlq wrote:
>
> In article >,
> Kate Connally > wrote:
> >Okay, I just couldn't say crab is one of my favorite "fish".
> >Sorry.
> >
> >All crustaceans, although I'm a little squeamish about crawdads -
> >if I could just get the meat, not in the shell . . . .
>
> Think of them as small freshwater lobsters.

Well, I do, but I just don't want to bite their heads
off and suck out their innards. And they look to much
like insects when they're whole. Actually shrimp and
lobsters do too. I'd rather just have lobster tail
and I never want to peel my own shrimp either before
or after cooking them. It's even worse if you have to
do it after they're cook, just before you eat them because
it doesn't give you any time for the memory to fade. ;-)

> They're actually easier
> to peel than lobsters. And yes, you can get them shelled.

Yeah, I guess I knew that.

> Actually rock shrimp are more like small lobsters, in taste,
> texture, and color. I've even seen restaurants advertising a
> lobster dish, where they used rock shrimp. The lobster tacos sold
> at Una Mas have no lobster in them, it's all rock shrimp.
>
> I miss living on the Maine coast... lobster is so inexpensive there
> (sigh). Even McDonald's sells lobster sandwiches in the summertime,
> and they're actually good.

Red's Eats in Wiscasset has the best lobster rolls.
All pure lobster meat - a whole lobster and you add
your own butter or mayo whichever you prefer. Of course,
it's not all that cheap compared to the other lobster
roll places. You pay the going rate which when I was
there was $12 for a lobster roll but it was worth it.

> >No molluscs, no way, no how, never in a million years.
>
> If you haven't yet tried conch fritters or baby abalone, you might
> change your mind.

No, I won't change my mind because there is no way anyone
could ever get me to try them. Sorry, I guess I'm just
prejudiced about molluscs.

> >And you can have my lifetime's share of sea urchins, and all the
> >other coelenterates, too.
>
> You gotta try Sea Cucumber, just once.

Nope, no way, Jose. It will never happen.

> Once is all *I* needed,
> although I've eaten it since (not by choice, but because someone
> served it to me). Sort of reminded me of putting a big rind of pork
> fat into my mouth, only without the greasy feeling. Ick.

I got sea urchin once by mistake in a Vietnamese restaurant
where no one spoke any English. That's what happens when you
decide to be adventurous and order something different than
what you ordered the other dozen times you were there which
by a stroke of good luck turned out to be great and so you
order it every time you go because you have no idea what
anything else is! So, I ended up with sea urchin, mostly
cut up in small pieces that you couldn't tell what they were,
but I kept getting these pieces of grit - I though they
were grains of sand or something which did not make be feel
to great about the fact that I ate at this restaurant. Finally
came across a piece big enough to see what it was. I was very
familiar with what it looked like as I had seem many of them
up close and personal in an advanced biology class I took where
we had a sea water fish tank that had some in it. Aside from
it being like eating at the beach where someone kicked sand
on your sandwich, the flavor was not to my taste either.

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?

In article >,
Ranee Mueller > wrote:

> In article >,
> (byakee) wrote:
>
> > I don't think I could pick a favorite -- I love Dungeness crab,
> > oysters, clams, shrimp, prawns, geoduck. I guess I'd say the crab,
> > since I thought of that first. Never had a sea urchin or a real
> > Maine lobster (Red SLobster doesn't count)...
>
> I know it's probably sacrilege seeing as how we live in oyster
> heaven, but I really don't like oysters. I love crab, shrimp, prawns,
> clams, mussels, geoducks, scallops, and I like lobster, but I prefer
> crab to lobster.
>
> Regards,
> Ranee

Welcome to the club. I'd rather have mussels or Manila clams. (We've
never knowingly eaten geoducks, although I'm sure many chowders
hereabouts contain them.) SO is an oyster aficionado. He'll buy a half
dozen of them at Central Market and wolf them down almost as soon as we
get home.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article >,
Ranee Mueller > wrote:

> In article >,
> (byakee) wrote:
>
> > I don't think I could pick a favorite -- I love Dungeness crab,
> > oysters, clams, shrimp, prawns, geoduck. I guess I'd say the crab,
> > since I thought of that first. Never had a sea urchin or a real
> > Maine lobster (Red SLobster doesn't count)...
>
> I know it's probably sacrilege seeing as how we live in oyster
> heaven, but I really don't like oysters. I love crab, shrimp, prawns,
> clams, mussels, geoducks, scallops, and I like lobster, but I prefer
> crab to lobster.
>
> Regards,
> Ranee

Welcome to the club. I'd rather have mussels or Manila clams. (We've
never knowingly eaten geoducks, although I'm sure many chowders
hereabouts contain them.) SO is an oyster aficionado. He'll buy a half
dozen of them at Central Market and wolf them down almost as soon as we
get home.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Peter Aitken wrote:
>
> "Kate Connally" > wrote in message
> ...
> > Okay, I just couldn't say crab is one of my
> > favorite "fish". Sorry.
> >
> > All crustaceans, although I'm a little squeamish
> > about crawdads - if I could just get the meat, not
> > in the shell . . . .
> >
> > No molluscs, no way, no how, never in a million
> > years.
> >
> > And you can have my lifetime's share of sea urchins,
> > and all the other coelenterates, too.
> >
> > Kate
> >
>
> No molluscs!?!? No clams, no oysters, no scallops? Please send your share
> this way!

They're all yours! Enjoy. Someone's got to
eat the damn things. :-P

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?

Peter Aitken wrote:
>
> "Kate Connally" > wrote in message
> ...
> > Okay, I just couldn't say crab is one of my
> > favorite "fish". Sorry.
> >
> > All crustaceans, although I'm a little squeamish
> > about crawdads - if I could just get the meat, not
> > in the shell . . . .
> >
> > No molluscs, no way, no how, never in a million
> > years.
> >
> > And you can have my lifetime's share of sea urchins,
> > and all the other coelenterates, too.
> >
> > Kate
> >
>
> No molluscs!?!? No clams, no oysters, no scallops? Please send your share
> this way!

They're all yours! Enjoy. Someone's got to
eat the damn things. :-P

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?

Peter Aitken wrote:
>
> "Kate Connally" > wrote in message
> ...
> > Okay, I just couldn't say crab is one of my
> > favorite "fish". Sorry.
> >
> > All crustaceans, although I'm a little squeamish
> > about crawdads - if I could just get the meat, not
> > in the shell . . . .
> >
> > No molluscs, no way, no how, never in a million
> > years.
> >
> > And you can have my lifetime's share of sea urchins,
> > and all the other coelenterates, too.
> >
> > Kate
> >
>
> No molluscs!?!? No clams, no oysters, no scallops? Please send your share
> this way!

They're all yours! Enjoy. Someone's got to
eat the damn things. :-P

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?

WardNA wrote:
>
> >>And you can have my lifetime's share of sea urchins, and all the
> >>other coelenterates, too.
> >
> >You gotta try Sea Cucumber, just once.
>
> Those are all echinoderms, not coelenterates.

Oops! Sorry. You're right It's been too many years since
biology class. Besides I just like saying coelenterates. ;-)
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?

WardNA wrote:
>
> >>And you can have my lifetime's share of sea urchins, and all the
> >>other coelenterates, too.
> >
> >You gotta try Sea Cucumber, just once.
>
> Those are all echinoderms, not coelenterates.

Oops! Sorry. You're right It's been too many years since
biology class. Besides I just like saying coelenterates. ;-)
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?

WardNA wrote:
>
> >>And you can have my lifetime's share of sea urchins, and all the
> >>other coelenterates, too.
> >
> >You gotta try Sea Cucumber, just once.
>
> Those are all echinoderms, not coelenterates.

Oops! Sorry. You're right It's been too many years since
biology class. Besides I just like saying coelenterates. ;-)
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:

> WardNA wrote:
>
>>>>And you can have my lifetime's share of sea urchins, and all the
>>>>other coelenterates, too.
>>>
>>>You gotta try Sea Cucumber, just once.
>>
>>Those are all echinoderms, not coelenterates.
>
>
> Oops! Sorry. You're right It's been too many years since
> biology class. Besides I just like saying coelenterates. ;-)
> Kate
>

Of interest (and I'm not insinuating you said anything of the like,)
most people think of oysters, clams, et cetera, as animals that feed on
the waste products from the surrounding detritus. This is a common
misconception since these animals are known as filter feeders. The
filter the phytoplankton from the water.

Regards,

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

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. :-)

> 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

--
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?

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. :-)

> 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

--
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?

alzelt wrote:
>
> Peter Aitken wrote:
>
> > "Kate Connally" > wrote in message
> > ...
> >
> >>Okay, I just couldn't say crab is one of my
> >>favorite "fish". Sorry.
> >>
> >>All crustaceans, although I'm a little squeamish
> >>about crawdads - if I could just get the meat, not
> >>in the shell . . . .
> >>
> >>No molluscs, no way, no how, never in a million
> >>years.
> >>
> >>And you can have my lifetime's share of sea urchins,
> >>and all the other coelenterates, too.
> >>
> >>Kate
> >>
> >
> >
> > No molluscs!?!? No clams, no oysters, no scallops? Please send your share
> > this way!
> >
> >
> I just love to watch the groveling!!! A big decision around Seattle
> (when no red tide) is do I want mussels or clams in the pot. Why not
> both at the same time? Or maybe some singing scallops.

Gasp! You mean they *sing* and you *still* eat them? How
barbaric!

> Or should I have
> crab (dungeness or Alaskan King) or some Alaska Spot Prawns. Or maybe
> the really big bi-valve: the Geoduck!!

I wonder if bi-valve ever need a valve job?

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?

alzelt wrote:
>
> Peter Aitken wrote:
>
> > "Kate Connally" > wrote in message
> > ...
> >
> >>Okay, I just couldn't say crab is one of my
> >>favorite "fish". Sorry.
> >>
> >>All crustaceans, although I'm a little squeamish
> >>about crawdads - if I could just get the meat, not
> >>in the shell . . . .
> >>
> >>No molluscs, no way, no how, never in a million
> >>years.
> >>
> >>And you can have my lifetime's share of sea urchins,
> >>and all the other coelenterates, too.
> >>
> >>Kate
> >>
> >
> >
> > No molluscs!?!? No clams, no oysters, no scallops? Please send your share
> > this way!
> >
> >
> I just love to watch the groveling!!! A big decision around Seattle
> (when no red tide) is do I want mussels or clams in the pot. Why not
> both at the same time? Or maybe some singing scallops.

Gasp! You mean they *sing* and you *still* eat them? How
barbaric!

> Or should I have
> crab (dungeness or Alaskan King) or some Alaska Spot Prawns. Or maybe
> the really big bi-valve: the Geoduck!!

I wonder if bi-valve ever need a valve job?

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 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

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

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

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?