On Thursday, November 9, 2017 at 4:59:23 AM UTC-6, Gary wrote:
>
> Remember this guy?
> http://crimsonmonkey.com/files/media...ally-gator.jpg
>
>
Yes, I do.

Dave Smith wrote in rec.food.cooking:

> On 2017-11-09 6:27 PM, cshenk wrote:
> > Dave Smith wrote in rec.food.cooking:
> >
>
> > > Thank goodness. It has been a while since I have had catfish.
> > > That is something that is usually available here, but which I
> > > never learned to appreciate. Shrimp OTOH
> >
> > Hehe that's ok. Personally I never liked turnip or collards at all.
> > I've had a bazillion people tell me 'you just haven't had them fixed
> > right, try mine'.... blech. Beet greens are the worst.
>
>
> Yeah, I have been sucked into that with fried liver. People will
> agree that improperly cooked liver is bad but theirs is great, or
> that a particular restaurant has really good liver. You try it and it
> like all the other bad liver you have had, like chewing suede. I
> don't care for turnip and if collard greens are anything like the
> other greens I have had... no thanks.

OHH Liver is the worst. I heave my cookies at the stench of it cooking.

--

notbob wrote in rec.food.cooking:

> On 2017-11-09, cshenk > wrote:
>
> > Frozen is fine if you can get it. Fresh is rare because it can't be
> > stored well.
>
> I usta see fresh okra every year in CA sprmkts. I jes ate some gumbo
> made with okra. Very good! I asked the person who made it where she
> got the okra, as I've seen none where I now live. She replied it was
> frozen okra from WW.
>
> > I've had a bazillion people tell me 'you just haven't had them fixed
> > right, try mine'....
>
> I ate some greens made by a lady in Oakland. I immediately went
> into her kitchen, scraped my heavily laden Thanksgiving plate into the
> garbage, and loaded up on her killer greens. To die for!
>
> If I had her recipe fer greens, I could RULE THE WORLD!!
>
> nb

Hi NB, a bit of over trim, we were talking frozed softshell crabs, not
okra.

--

jmcquown wrote in rec.food.cooking:

> On 11/9/2017 5:26 PM, cshenk wrote:
> > Dave Smith wrote in rec.food.cooking:
> >
> > Well Dave, now you know to check and see if they have the softshells
> > frozen from past season. It may be too small a place to do that as
> > Jill seems to indicate.
> >
> > Meantime my guesses are this: If you don't see okra or grits used in
> > the menu, you won't get much of the uniqueness of the costal south
> > on what we eat. LOL, it's not all catfish and crawdads!
> >
> Crawdads (crawfish) aren't common here. Catfish is often previously
> frozen and not found on many menus. I've never seen frozen softshell
> crab. I don't know why you and Gary think "coastal" means the same
> thing when you're 500 miles to the north of Tybee Island.
>
> Jill

I've lived a few places where crawfish/crawdads were common. Here isnt
one of them and where you are probably isnt either.

If your menus do not have catfish, it may be where you go because it's
really common here but as you say, I'm a few hours north of you. As to
frozen softshell crabs, they aren't in the supermarket, at least not
the average ones you'd find where you are. I'm in a bigger city.

https://www.google.com/search?source...d94ngDQ&q=froz
en+soft+shell+crab&oq=frozen+soft&gs_l=psy-ab.1.1.0l10.34026648.34031365
..0.34035840.11.11.0.0.0.0.144.1220.0j10.10.0....0 ...1.1.64.psy-ab..1.10.
1215...46j0i131k1j0i46k1.0.pRBodAF7NVI

Or you can get them off Amazon.com.
--

jmcquown wrote in rec.food.cooking:

> On 11/9/2017 5:06 PM, cshenk wrote:
> > jmcquown wrote in rec.food.cooking:
> >
> > > On 11/8/2017 5:29 PM, Dave Smith wrote:
> > > > I am going to be down in your corner of the world in February
> > > > and I am wondering about local specialties that should not be
> > > > missed. I am going toÂ* Tybee Island with some friends from
> > > > our kayaking club. We are renting a vacation propertyÂ* and
> > > > making day trips from there. My wife does not kayak, but is
> > > > coming along on the trip.
> > > >
> > > > I know I have to have grits. I have only had grits once before,
> > > > and that was at a Bob Evans in Manassas VA. I can't get grits
> > > > in a restaurant here. I can't even buy it in a store. The best
> > > > I have managed was some quick cooking grits, and I had to
> > > > cross over to NY state for them. Shrimp and grits is at the
> > > > top of my list.
> > > >
> > > > I am wondering about soft shell crab, which you never see here.
> > > > However, it looks like they won't be in season.
> > > >
> (snippage)
>
> > > You're right, soft shell crab won't be available in February; they
> > > have a very short season (they usually shed their shells around
> > > May).
> >
> > Climates vary though and up north of you:
> > http://www.virginiaseafood.org/consu...ftshellscrab.h
> > tm
> >
> > We seem to have a longer period of them.
> >
> Yes, you (and Gary) are about 500 miles to the north of Tybee Island.
> It makes a huge difference. But it wasn't even about that. Dave
> asked about local (low country) specialties. I don't know about
> restaurants in the Virginia Beach area. The ones down here try to
> serve things like that fresh, in season.

Actually, didnt Gary just post that he moved to Texas?

Anyways, we serve fresh too but when it's out of season, it's still
available one way or another.

Kinda like Bananas in winter.

On 11/9/2017 9:06 PM, cshenk wrote:
> notbob wrote in rec.food.cooking:
>
>> On 2017-11-09, cshenk > wrote:
>>
>> I ate some greens made by a lady in Oakland. I immediately went
>> into her kitchen, scraped my heavily laden Thanksgiving plate into the
>> garbage, and loaded up on her killer greens. To die for!
>>
>> If I had her recipe fer greens, I could RULE THE WORLD!!
>>
>> nb
>
> Hi NB, a bit of over trim, we were talking frozed softshell crabs, not
> okra.
>
And nb wasn't talking about okra anymore. He was talking about great
greens. I have no idea what kind of greens.

You were talking about frozen soft shell crab. Only you. Dave said he
knew they wouldn't be fresh in season in February. From that you
extrapolated he should be able to find a restaurant that serves frozen
soft shell crab. Really and truly, I don't think that's what he wants
to buy.

Jill

On Thursday, November 9, 2017 at 4:04:15 PM UTC-10, cshenk wrote:
>
> OHH Liver is the worst. I heave my cookies at the stench of it cooking.
>
> --

This is why I always omit the liver when mixing up a batch of cookies.

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"dsi1" wrote in message
...

On Thursday, November 9, 2017 at 4:04:15 PM UTC-10, cshenk wrote:
>
> OHH Liver is the worst. I heave my cookies at the stench of it cooking.
>
> --

This is why I always omit the liver when mixing up a batch of cookies.

==

I learn something new every day ... do not use liver when I make my cookies
....


--
http://www.helpforheroes.org.uk

On 11/9/2017 9:04 PM, cshenk wrote:
> Dave Smith wrote in rec.food.cooking:

>> Yeah, I have been sucked into that with fried liver. People will
>> agree that improperly cooked liver is bad but theirs is great, or
>> that a particular restaurant has really good liver. You try it and it
>> like all the other bad liver you have had, like chewing suede. I
>> don't care for turnip and if collard greens are anything like the
>> other greens I have had... no thanks.
>
> OHH Liver is the worst. I heave my cookies at the stench of it cooking.

The office building where I worked had a cafeteria. The only
thing they served that you knew before you got into the
front door was ... liver's on the menu today. Blech. that
smell.

Having said that, I love collards. Never made them, I have them
in BBQ restaurants now and then.

nancy

Nancy Young wrote:
>
> On 11/9/2017 9:04 PM, cshenk wrote:
> > Dave Smith wrote in rec.food.cooking:
>
> >> Yeah, I have been sucked into that with fried liver. People will
> >> agree that improperly cooked liver is bad but theirs is great, or
> >> that a particular restaurant has really good liver. You try it and it
> >> like all the other bad liver you have had, like chewing suede. I
> >> don't care for turnip and if collard greens are anything like the
> >> other greens I have had... no thanks.
> >
> > OHH Liver is the worst. I heave my cookies at the stench of it cooking.
>
> The office building where I worked had a cafeteria. The only
> thing they served that you knew before you got into the
> front door was ... liver's on the menu today. Blech. that
> smell.

Interesting how so many people here seem to hate liver.
I've only had chicken livers but I absolutely love them.
I don't eat them often but it's always a treat.
Thinking about buying some soon. 20oz container
and very cheap per pound.

Either floured and deep fried, with fries on the plate
and maybe some coleslaw...
or
Sautéed with onions in a frying pan and a gravy
somehow made with them. Along with mashed potatoes
and chunky applesauce on the plate.

either way is a big YUM to me.

On Fri, 10 Nov 2017 08:13:25 -0500, Gary > wrote:


>
>Interesting how so many people here seem to hate liver.
>I've only had chicken livers but I absolutely love them.
>I don't eat them often but it's always a treat.
>Thinking about buying some soon. 20oz container
>and very cheap per pound.
>
>Either floured and deep fried, with fries on the plate
>and maybe some coleslaw...
>or
>Sautéed with onions in a frying pan and a gravy
>somehow made with them. Along with mashed potatoes
>and chunky applesauce on the plate.
>
>either way is a big YUM to me.

I like chicken livers and lamb liver; if the smell of it cooking is
overwhelming then probably its being cooked on too high a temperature.
Liver is best cooked gently, that way it doesn't give the smell or
give that terrible flavour. I like mashed spuds and onions with it
too, rice for chicken livers.

On 11/10/2017 8:13 AM, Gary wrote:
> Nancy Young wrote:

>> The office building where I worked had a cafeteria. The only
>> thing they served that you knew before you got into the
>> front door was ... liver's on the menu today. Blech. that
>> smell.
>
> Interesting how so many people here seem to hate liver.
> I've only had chicken livers but I absolutely love them.

Get back to me after chowing down on a hunk of beef
liver.

> I don't eat them often but it's always a treat.
> Thinking about buying some soon. 20oz container
> and very cheap per pound.

Ii have never had chicken liver but there it is, the 'l'
word, so I'm not predisposed to try to like it.

> Either floured and deep fried, with fries on the plate
> and maybe some coleslaw...
> or
> Sautéed with onions in a frying pan and a gravy
> somehow made with them. Along with mashed potatoes
> and chunky applesauce on the plate.
>
> either way is a big YUM to me.

More for you! The chef's so called treat on the chicken
back tastes livery to me, so I don't eat that, either.

nancy

On 2017-11-10, cshenk > wrote:

> I've lived a few places where crawfish/crawdads were common. Here isnt
> one of them and where you are probably isnt either.

Yep. Not a lotta crawdads at this elevation.

What was really strange, was when I still lived in CA. The CA Delta
has millions of crawdads, but they're all saturated with mercury from
the CA Goldrush era. Hence, we seldom eat 'em.

One of the biggest crawdad festivals, on the West Coast, is out on the
CA Delta in the small town of Isleton:

http://www.isletoncoc.org/crawdad.html

Those crawdads are all "imported" from Louisiana. We can even
occassionally get crawdad and conch meat, here, on sale at our local
beef butcher at a decent price. (the beef prices, here, are
absurd)

nb

On 2017-11-10, Nancy Young > wrote:

> Ii have never had chicken liver but there it is, the 'l'
> word, so I'm not predisposed to try to like it.

Great in a Pté.

I usta be able to buy a serving of cooked chicken livers from Kentucky
Fried Chicken (pre-KFC).

nb

jmcquown wrote:
>
> I've seen cooking shows (probably on PBS) where they show the locally
> caught soft shell crab are still alive when they go into the skillet.

If that's true, those chefs should be shot in the face for
such cruelty. Better yet, put the chef naked and alive into
a giant frying pan with oil. **** him. Just because we might
be top of the food chain doesn't give us a right to do that.
All living creatures can feel panic and pain.

Even steaming live crabs is so evil. I would never eat them.
I kill mine immediately (humane) then clean and cook.
There *is* a big difference.

On 10 Nov 2017 14:52:13 GMT, notbob > wrote:

>On 2017-11-10, Nancy Young > wrote:
>
>> Ii have never had chicken liver but there it is, the 'l'
>> word, so I'm not predisposed to try to like it.
>
>Great in a Pté.
>
>I usta be able to buy a serving of cooked chicken livers from Kentucky
>Fried Chicken (pre-KFC).
>
>nb

chicken liver pate was one of the first solid foods my daughter ate,
because that was what we were eating and she wanted some. Loved it.
I recently bought some beef liver, the first liver I have bought in
years. It used to be you could get liver in the butcher section of
the supermarket and pick out what you wanted or even better, the
butcher would cut the thickness you wanted. These days all liver is
pre-packaged, pre-frozen in micro thin slices. It is difficult to
properly fry such a thin piece of meat without overcooking it.
I understand why lesser used parts of an animal are sold frozen, I
just don't like it.
Janet US

On 2017-11-10, U.S Janet B > wrote:


> It used to be you could get liver in the butcher section of
> the supermarket and pick out what you wanted or even better, the
> butcher would cut the thickness you wanted.

As I understand it, the liver (in any animal) filters out all the bad
stuff. IOW, if yer eating liver, yer eating all the things the
animal's liver has filtered out of its own system. While I love beef
liver, I quit eating it about 10 yrs ago. 8|

nb

On 11/9/2017 11:17 PM, Sqwertz wrote:
> Last February was warmer than
> normal most of the month.
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

In article >, cshenk1
@cox.net says...
>
> Actually, didnt Gary just post that he moved to Texas?

No, that is yet another example of your idiotic misrepresentations of
who posted what.

Gary has repeatedly said that he loves wjhete he lives and has no
intention of moving anywhere.

Janet UK

On 2017-11-10 8:03 AM, U.S. Janet B. wrote:
> On 10 Nov 2017 14:52:13 GMT, notbob > wrote:
>
>> On 2017-11-10, Nancy Young > wrote:
>>
>>> Ii have never had chicken liver but there it is, the 'l'
>>> word, so I'm not predisposed to try to like it.
>>
>> Great in a Pâté.
>>
>> I usta be able to buy a serving of cooked chicken livers from Kentucky
>> Fried Chicken (pre-KFC).
>>
>> nb
>
> chicken liver pate was one of the first solid foods my daughter ate,
> because that was what we were eating and she wanted some. Loved it.
> I recently bought some beef liver, the first liver I have bought in
> years. It used to be you could get liver in the butcher section of
> the supermarket and pick out what you wanted or even better, the
> butcher would cut the thickness you wanted. These days all liver is
> pre-packaged, pre-frozen in micro thin slices. It is difficult to
> properly fry such a thin piece of meat without overcooking it.
> I understand why lesser used parts of an animal are sold frozen, I
> just don't like it.
> Janet US
>
I suppose the demand is too small to stock it fresh. My SM occasionally
has fresh calves' liver and I fry it briefly in butter so that it is
still pink inside.
Graham

On 11/10/2017 6:13 AM, Gary wrote:
> Nancy Young wrote:
>>
>> On 11/9/2017 9:04 PM, cshenk wrote:
>>> Dave Smith wrote in rec.food.cooking:
>>
>>>> Yeah, I have been sucked into that with fried liver. People will
>>>> agree that improperly cooked liver is bad but theirs is great, or
>>>> that a particular restaurant has really good liver. You try it and it
>>>> like all the other bad liver you have had, like chewing suede. I
>>>> don't care for turnip and if collard greens are anything like the
>>>> other greens I have had... no thanks.
>>>
>>> OHH Liver is the worst. I heave my cookies at the stench of it cooking.
>>
>> The office building where I worked had a cafeteria. The only
>> thing they served that you knew before you got into the
>> front door was ... liver's on the menu today. Blech. that
>> smell.
>
> Interesting how so many people here seem to hate liver.
> I've only had chicken livers but I absolutely love them.
> I don't eat them often but it's always a treat.
> Thinking about buying some soon. 20oz container
> and very cheap per pound.
>
> Either floured and deep fried, with fries on the plate
> and maybe some coleslaw...
> or
> Sautéed with onions in a frying pan and a gravy
> somehow made with them. Along with mashed potatoes
> and chunky applesauce on the plate.
>
> either way is a big YUM to me.
>

The lowly chicken liver is perhaps surpassed only by the sublime heart
and oft times rubbery gizzard.

But for flavor - hard to beat.

We see pressure fried livers nd gizzards at most supermarket deli sections.

One of those occasional treats not to be made a daily staple of, imo.

On 11/10/2017 7:25 AM, Nancy Young wrote:
>
>> I don't eat them often but it's always a treat.
>> Thinking about buying some soon. 20oz container
>> and very cheap per pound.
>
> Ii have never had chicken liver but there it is, the 'l'
> word, so I'm not predisposed to try to like it.


http://www.hungryagain.net/images/fr...ckenlivers.jpg

....change your mind?

On 11/10/2017 7:52 AM, notbob wrote:
> On 2017-11-10, Nancy Young > wrote:
>
>> Ii have never had chicken liver but there it is, the 'l'
>> word, so I'm not predisposed to try to like it.
>
> Great in a Pâté.
>
> I usta be able to buy a serving of cooked chicken livers from Kentucky
> Fried Chicken (pre-KFC).
>
> nb
>

Safeway most always has 'em in their delis.

On 11/10/2017 7:53 AM, Gary wrote:
> jmcquown wrote:
>>
>> I've seen cooking shows (probably on PBS) where they show the locally
>> caught soft shell crab are still alive when they go into the skillet.
>
> If that's true, those chefs should be shot in the face for
> such cruelty. Better yet, put the chef naked and alive into
> a giant frying pan with oil. **** him. Just because we might
> be top of the food chain doesn't give us a right to do that.
> All living creatures can feel panic and pain.
>
> Even steaming live crabs is so evil. I would never eat them.
> I kill mine immediately (humane) then clean and cook.
> There *is* a big difference.
>

The most accepted humane way to kill shellfish before cooking, or at
least render them out like alight, is to give them 30 minutes in the
freezer first.

Those who do otherwise, and that includes knife through the head, have a
higher tolerance for brutality than most.

On 11/10/2017 8:20 AM, notbob wrote:
> On 2017-11-10, U.S Janet B > wrote:
>
>
>> It used to be you could get liver in the butcher section of
>> the supermarket and pick out what you wanted or even better, the
>> butcher would cut the thickness you wanted.
>
> As I understand it, the liver (in any animal) filters out all the bad
> stuff. IOW, if yer eating liver, yer eating all the things the
> animal's liver has filtered out of its own system. While I love beef
> liver, I quit eating it about 10 yrs ago. 8|
>
> nb
>

Your feelings mimic my own.

But pressure fried chicken livers a few times a year - no problemo!

On 10 Nov 2017 15:20:45 GMT, notbob > wrote:

>On 2017-11-10, U.S Janet B > wrote:
>
>
>> It used to be you could get liver in the butcher section of
>> the supermarket and pick out what you wanted or even better, the
>> butcher would cut the thickness you wanted.
>
>As I understand it, the liver (in any animal) filters out all the bad
>stuff. IOW, if yer eating liver, yer eating all the things the
>animal's liver has filtered out of its own system. While I love beef
>liver, I quit eating it about 10 yrs ago. 8|
>
>nb

Bah, Humbug. The liver doesn't store impurities, it collects and then
passes them out of the body. The human liver totally regenerates
itself within maybe 6 weeks. (I don't have any statistics on other
creatures livers) So what was there last month is no longer there.
There are many nutritional advantages to eating liver.
That's my story and I'm sticking to it.
Janet US

On 11/10/2017 9:52 AM, notbob wrote:
> On 2017-11-10, Nancy Young > wrote:
>
>> Ii have never had chicken liver but there it is, the 'l'
>> word, so I'm not predisposed to try to like it.
>
> Great in a Pâté.
>
> I usta be able to buy a serving of cooked chicken livers from Kentucky
> Fried Chicken (pre-KFC).

Never knew that! Even before KFC or extra crispy, I never
saw that on the menu.

nancy

On 11/10/2017 8:45 AM, U.S. Janet B. wrote:
> On 10 Nov 2017 15:20:45 GMT, notbob > wrote:
>
>> On 2017-11-10, U.S Janet B > wrote:
>>
>>
>>> It used to be you could get liver in the butcher section of
>>> the supermarket and pick out what you wanted or even better, the
>>> butcher would cut the thickness you wanted.
>>
>> As I understand it, the liver (in any animal) filters out all the bad
>> stuff. IOW, if yer eating liver, yer eating all the things the
>> animal's liver has filtered out of its own system. While I love beef
>> liver, I quit eating it about 10 yrs ago. 8|
>>
>> nb
>
> Bah, Humbug. The liver doesn't store impurities, it collects and then
> passes them out of the body. The human liver totally regenerates
> itself within maybe 6 weeks. (I don't have any statistics on other
> creatures livers) So what was there last month is no longer there.
> There are many nutritional advantages to eating liver.
> That's my story and I'm sticking to it.
> Janet US
>

No concerns that it is (a bit like mussels) a filter-feeder analog?

I worry about concentration of things like toxic metals, pesticides and
the like.

Maybe I'm just paranoid though...

On 11/10/2017 9:03 AM, Nancy Young wrote:
> On 11/10/2017 9:52 AM, notbob wrote:
>> On 2017-11-10, Nancy Young > wrote:
>>
>>> Ii have never had chicken liver but there it is, the 'l'
>>> word, so I'm not predisposed to try to like it.
>>
>> Great in a Pâté.
>>
>> I usta be able to buy a serving of cooked chicken livers from Kentucky
>> Fried Chicken (pre-KFC).Â*
>
> Never knew that!Â* Even before KFC or extra crispy, I never
> saw that on the menu.
>
> nancy

He's right though:

gizzards:

http://wdy.h-cdn.co/assets/cm/15/08/..._-_kfc-600.jpg

livers:

http://www.hbtv.us/SAVE/2109KFC/wings.jpg

https://i.ytimg.com/vi/lKP20wcn79g/hqdefault.jpg

On 2017-11-10, Nancy Young > wrote:

> On 11/10/2017 9:52 AM, notbob wrote:

>> I usta be able to buy a serving of cooked chicken livers from Kentucky
>> Fried Chicken (pre-KFC).

> Never knew that! Even before KFC or extra crispy, I never
> saw that on the menu.

It was only at one outlet, that I know of. A Kentucky Fried Chicken
outlet in Milpitas, CA. Never seen 'em offered anywhere else.
(shrug)

nb

jmcquown wrote:
>
> On 11/9/2017 9:21 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> On 11/8/2017 5:29 PM, Dave Smith wrote:
> >>> I am wondering about soft shell crab, which you never see here. However,
> >>> it looks like they won't be in season.
> >
> >> You're right, soft shell crab won't be available in February; they have
> >> a very short season (they usually shed their shells around May).
> >
> > You've said that before and you are wrong. During the warm water
> > season - spring to early fall, crabs can molt 2-3 times, plus ALL
> > crabs don't do that on the same day. For at least 5-6 months,
> > crabs are constantly molting. Soft shell crabs are consistantly
> > available as long as the water is warm and they haven't buried
> > themselves in the sand for the winter.
> >
> Dave is talking about food available in restaurants on Tybee Island in
> *February*. February is not spring no matter where you slice it.

I said nothing about February being Spring. You are focusing on
the real thing you said, about no live crabs available in
February and I agree. I called you on the next
thing you said about short season for soft shell in May.

February is certainly not spring. It's actually the coldest month
of the winter and I never said different. Dave won't get any live
crabs there at that time of year. Frozen is just as good though,
don't doubt that for a minute.

Forget the damn February. My response was when you said, "they
have
a very short season (they usually shed their shells around
May)."

Once crabs wake up from winter hibernation, there is a constant
soft shell supply until early fall not just in May. And crabs
don't just molt once a year.

On 11/10/2017 9:17 AM, notbob wrote:
> On 2017-11-10, Nancy Young > wrote:
>
>> On 11/10/2017 9:52 AM, notbob wrote:
>
>>> I usta be able to buy a serving of cooked chicken livers from Kentucky
>>> Fried Chicken (pre-KFC).
>
>> Never knew that! Even before KFC or extra crispy, I never
>> saw that on the menu.
>
> It was only at one outlet, that I know of. A Kentucky Fried Chicken
> outlet in Milpitas, CA. Never seen 'em offered anywhere else.
> (shrug)
>
> nb
>

They were national, even had em here!

cshenk wrote:
>
> I think our peak up here is late June-July though they stretch from
> May-Sept. Bell curve bubble for us seems June-July. There's always
> some around those edges, but that seems the main crop time.

peak time in Virginia Beach is mid-June to all of August

Probably a bit longer where Jill lives 500 miles south of us
where the water gets warmer earlier and stays warm
a bit longer.

Dave Smith wrote:
>
> I have come to grips with the fact that I am not likely to get to try
> soft shell crab. I am counting on a couple days of that average or,
> being an average, maybe it will be a little higher.

You won't get live crabs in February but soft shell maybe frozen
from the past summer. Nothing wrong with frozen seafood.
Frozen crabmeat will last that long and be just as good as
fresh. Don't know about soft shell crabs though. They should
be just as good if offered.

Best to go to a local restaurant and ask about crab, then ask
about fresh seafood that's in season in February. Certainly
clams, oysters and certain fish is in season then.

As far as temp there at that time. Hopefully you will get
lucky with a warm spell. I've had rare temps in the
70's in January for a few days.

February is usually the coldest month of the year though.

jmcquown wrote:
>
> Crawdads (crawfish) aren't common here.

They normally live in cold fresh water from streams that flow
towards sealevel. Not found in coastal/tidal areas. Or rarely.

> I've never seen frozen softshell crab.

And wouldn't ever see that. If previously frozen, they won't tell
you that.

> I don't know why you and Gary think "coastal" means the same
> thing when you're 500 miles to the north of Tybee Island.

Coastal means the same thing no matter where you live.
Coastal means tidal water and near a coast.
Ocean or even near a large bay.

cshenk wrote:
>
> Actually, didnt Gary just post that he moved to Texas?

heh heh ;-D

PS - I'm still your neighbor, Carol. Only about 8 miles
east of you. That was a time-change joke. You missed it.

On Fri, 10 Nov 2017 09:05:05 -0700, Casa de los peregrinos
> wrote:

>On 11/10/2017 8:45 AM, U.S. Janet B. wrote:
>> On 10 Nov 2017 15:20:45 GMT, notbob > wrote:
>>
>>> On 2017-11-10, U.S Janet B > wrote:
>>>
>>>
>>>> It used to be you could get liver in the butcher section of
>>>> the supermarket and pick out what you wanted or even better, the
>>>> butcher would cut the thickness you wanted.
>>>
>>> As I understand it, the liver (in any animal) filters out all the bad
>>> stuff. IOW, if yer eating liver, yer eating all the things the
>>> animal's liver has filtered out of its own system. While I love beef
>>> liver, I quit eating it about 10 yrs ago. 8|
>>>
>>> nb
>>
>> Bah, Humbug. The liver doesn't store impurities, it collects and then
>> passes them out of the body. The human liver totally regenerates
>> itself within maybe 6 weeks. (I don't have any statistics on other
>> creatures livers) So what was there last month is no longer there.
>> There are many nutritional advantages to eating liver.
>> That's my story and I'm sticking to it.
>> Janet US
>>
>
>No concerns that it is (a bit like mussels) a filter-feeder analog?
>
>I worry about concentration of things like toxic metals, pesticides and
>the like.
>
>Maybe I'm just paranoid though...
>
maybe you are. I don't get bent out of shape eating catfish either.
Janet US

On 11/10/2017 10:03 AM, U.S. Janet B. wrote:
> On Fri, 10 Nov 2017 09:05:05 -0700, Casa de los peregrinos
> > wrote:
>
>> On 11/10/2017 8:45 AM, U.S. Janet B. wrote:
>>> On 10 Nov 2017 15:20:45 GMT, notbob > wrote:
>>>
>>>> On 2017-11-10, U.S Janet B > wrote:
>>>>
>>>>
>>>>> It used to be you could get liver in the butcher section of
>>>>> the supermarket and pick out what you wanted or even better, the
>>>>> butcher would cut the thickness you wanted.
>>>>
>>>> As I understand it, the liver (in any animal) filters out all the bad
>>>> stuff. IOW, if yer eating liver, yer eating all the things the
>>>> animal's liver has filtered out of its own system. While I love beef
>>>> liver, I quit eating it about 10 yrs ago. 8|
>>>>
>>>> nb
>>>
>>> Bah, Humbug. The liver doesn't store impurities, it collects and then
>>> passes them out of the body. The human liver totally regenerates
>>> itself within maybe 6 weeks. (I don't have any statistics on other
>>> creatures livers) So what was there last month is no longer there.
>>> There are many nutritional advantages to eating liver.
>>> That's my story and I'm sticking to it.
>>> Janet US
>>>
>>
>> No concerns that it is (a bit like mussels) a filter-feeder analog?
>>
>> I worry about concentration of things like toxic metals, pesticides and
>> the like.
>>
>> Maybe I'm just paranoid though...
>>
> maybe you are.

I am.

;-)

> I don't get bent out of shape eating catfish either.
> Janet US
>

As long as I can skin 'em with my pliers I'm OK with most catfish, just
not the real green pond scum lakey ones.

https://www.youtube.com/watch?v=6q8a1AI7rY4

One of those heads was still gulping - not cool.

I "sap" my fish with a small police billy club drilled and filled with
old sinker weight lead:

https://www.youtube.com/watch?v=Tg3EC0rJpG0

One quick smack with that and yer dead!

Folks, fishing doesn't have to be brutality, please...

Janet wrote:
>
> says...
> >
> > Actually, didnt Gary just post that he moved to Texas?
>
> No, that is yet another example of your idiotic misrepresentations of
> who posted what.
>
> Gary has repeatedly said that he loves where he lives and has no
> intention of moving anywhere.
>
> Janet UK

Yeah...I love the ocean and would have a hard time not living
near it. The part about my brother getting his PhD from UT-Austin
was real though. I'm quite proud of him.