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

--
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:
> 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.

>
> 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

Jill

> And you can have my lifetime's share of sea urchins,
> and all the other coelenterates, too.
>
> Kate

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?

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 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

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?

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

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
````````````

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 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

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

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 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 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

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 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

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?

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

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.

>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.

>And you can have my lifetime's share of sea urchins, and all the
>other coelenterates, too.

You gotta try Sea Cucumber, just once. 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.

-A

>>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.

In article >,
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.

Yes, but she didn't mention any in her list of likes and dislikes, so I
thought I'd throw one in.

-A

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

In article >,
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.

Yes, but she didn't mention any in her list of likes and dislikes, so I
thought I'd throw one in.

-A

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?

A shot rang out! And (axlq) said:
> In article >,
> Kate Connally > wrote:

<snip>

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

Maybe you didn't like the preparation? I had sea cucumber, pulled
fresh from Puget Sound, back in 1977. The main muscles were removed
and fried like bacon. I thought it was quite good, but that was a
quite a while ago...


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

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?

>>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.

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?

A shot rang out! And (axlq) said:
> In article >,
> Kate Connally > wrote:

<snip>

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

Maybe you didn't like the preparation? I had sea cucumber, pulled
fresh from Puget Sound, back in 1977. The main muscles were removed
and fried like bacon. I thought it was quite good, but that was a
quite a while ago...


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

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?

>>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.

"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!


--
Peter Aitken

Remove the crap from my email address before using.

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

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

On Tue, 03 Aug 2004 02:14:51 GMT, alzelt
> wrote:

>>
>> 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. Or should I have
>crab (dungeness or Alaskan King) or some Alaska Spot Prawns. Or maybe
>the really big bi-valve: the Geoduck!!
>--
Geoduck is another on my "to-taste" list. I expect I would like it,
since I like most molluscs.

I have only been in Seattle three times, briefly.



Rodney Myrvaagnes NYC J36 Gjo/a

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