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
to Tybee Island with some friends from our kayaking club. We are
renting a vacation property 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.


We have the house rented for two weeks, but my wife and I are only there
for one week. It is a 15 hour driver down there, so it is at least two
days to get down there. That can be stretched to three days. It is the
first time I have ever been down that way so I should take advantage and
have a look around.

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.
>
>
> We have the house rented for two weeks, but my wife and I
> are only there for one week. It is a 15 hour driver down
> there, so it is at least two days to get down there. That
> can be stretched to three days. It is the first time I have
> ever been down that way so I should take advantage and have
> a look around.
>
>
>

You simply must try the excellent southern food at the Dataw
island club

Be sure to bring your wallet though.

On a serious note ... Have you ever tried fried okra as a
side dish? I like it.
Catfish can be good, most is farm raised nowadays, not muddy
tasting, though I have eaten some fine river catfish up
until 20 years ago. Hush puppies can be good. Barbecue can
be good, but you probably have these in spades, even up
there in the frozen hinterlands. It all depends on the
person cooking, and the groceries they have.

Grits are nothing special, just coarse ground corn, and
similar to an italian dish, maybe the only difference is the
fineness of the grind?

Today, in the south, we don't see a lot of the old time
foods, like cracklins, chitlins, sweet tater pie, souse
meat, and it's just as well, I think. Sometimes you might
see them in a small town grocer, along with chicken feet for
making stock, pork liver and brains, etc. But almost never
at restaurants. It's really not 1835 here any more, and not
as magical as you imagine. I don't want to go back to the
good old days

On Wednesday, November 8, 2017 at 5:10:45 PM UTC-6, Hank Rogers wrote:
>
> Grits are nothing special, just coarse ground corn, and
> similar to an italian dish, maybe the only difference is the
> fineness of the grind?
>
Thank you. I just got the appeal of corn meal mush and that's
pretty much what it is.
>
> Today, in the south, we don't see a lot of the old time
> foods, like cracklins, chitlins, sweet tater pie, souse
> meat, and it's just as well, I think. Sometimes you might
> see them in a small town grocer, along with chicken feet for
> making stock, pork liver and brains, etc. But almost never
> at restaurants.
>
I see all that stuff, with the exception of brains, at my local
Kroger.

wrote:
> On Wednesday, November 8, 2017 at 5:10:45 PM UTC-6, Hank Rogers wrote:
>>
>> Grits are nothing special, just coarse ground corn, and
>> similar to an italian dish, maybe the only difference is the
>> fineness of the grind?
>>
> Thank you. I just got the appeal of corn meal mush and that's
> pretty much what it is.
>>
>> Today, in the south, we don't see a lot of the old time
>> foods, like cracklins, chitlins, sweet tater pie, souse
>> meat, and it's just as well, I think. Sometimes you might
>> see them in a small town grocer, along with chicken feet for
>> making stock, pork liver and brains, etc. But almost never
>> at restaurants.
>>
> I see all that stuff, with the exception of brains, at my local
> Kroger.
>
Several years back there was a dearth of pork brains, which
I like scrambled with eggs, occasionally. I was told by a
local grocer who usually had them, that it was because they
were all being sent to china, where they are considered a
delicacy. I don't know if that is true. I don't know if that
was true, half true, or outright lie

I only get to a kroger about once a month, when I go to the
big city to doctor to get injections. It is a long,long
drive, and a huge store, and I'm very tired by then, so have
never explored all the offerings... Just yesterday, I was
there, and wanted to look for marmite or vegemite, as I
wanted to try it, and from googling, I had learned that
kroger might have it on the "international" aisle.

Maybe in December when I go back.

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.Â* 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.
>

You will be very close to Savannah. Plenty of interesting things to do
in the area. If you pass near Charleston, Scott's Barbecue is one of
the best.

Maybe I'll run into you too. I'm passing through that area in February
on the way to Florida to see our kids.

On 2017-11-08 8:06 PM, Ed Pawlowski wrote:
> 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.Â* 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.
>>
>
> You will be very close to Savannah.Â* Plenty of interesting things to do
> in the area.Â* If you pass near Charleston, Scott's Barbecue is one of
> the best.

I am thinking Savannah would be a good place to spend the day if it is
raining or too windy for kayaking.

> Maybe I'll run into you too.Â* I'm passing through that area in February
> on the way to Florida to see our kids.

On 11/8/2017 8:11 PM, Dave Smith wrote:
> On 2017-11-08 8:06 PM, Ed Pawlowski wrote:
>> 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.Â* 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.
>>>
>>
>> You will be very close to Savannah.Â* Plenty of interesting things to
>> do in the area.Â* If you pass near Charleston, Scott's Barbecue is one
>> of the best.
>
> I am thinking Savannah would be a good place to spend the day if it is
> raining or too windy for kayaking.
>
You may even be paddling up the river where there are some plantations.
Good spot for a break. Watch out for alligators though. We did see a
few there.

On 2017-11-08 9:03 PM, Ed Pawlowski wrote:
> On 11/8/2017 8:11 PM, Dave Smith wrote:
>> On 2017-11-08 8:06 PM, Ed Pawlowski wrote:
>>> 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.Â* 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.
>>>>
>>>
>>> You will be very close to Savannah.Â* Plenty of interesting things to
>>> do in the area.Â* If you pass near Charleston, Scott's Barbecue is one
>>> of the best.
>>
>> I am thinking Savannah would be a good place to spend the day if it is
>> raining or too windy for kayaking.
>>
> You may even be paddling up the river where there are some plantations.
> Good spot for a break.Â* Watch out for alligators though.Â* We did see a
> few there.

Yeah. I was concerned about alligators. The only alligators we see here
are the rubber type found on highays. Kayaks can be a little tricky to
get into so we like to launch from places with low banks and gentle
slopes, I guess the same types of places where gators like to hang out.

On Wednesday, November 8, 2017 at 8:12:33 PM UTC-6, Dave Smith wrote:
>
> Yeah. I was concerned about alligators. The only alligators we see here
> are the rubber type found on highways. Kayaks can be a little tricky to
> get into so we like to launch from places with low banks and gentle
> slopes, I guess the same types of places where gators like to hang out.
>
>
https://postimg.org/image/25svmj5si3/

" wrote:
>
> On Wednesday, November 8, 2017 at 8:12:33 PM UTC-6, Dave Smith wrote:
> >
> > Yeah. I was concerned about alligators. The only alligators we see here
> > are the rubber type found on highways. Kayaks can be a little tricky to
> > get into so we like to launch from places with low banks and gentle
> > slopes, I guess the same types of places where gators like to hang out.
> >
> >
> https://postimg.org/image/25svmj5si3/

Remember this guy?
http://crimsonmonkey.com/files/media...ally-gator.jpg

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.Â* 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.
>
>
> We have the house rented for two weeks, but my wife and I are only there
> for one week.Â* It is a 15 hour driver down there, so it is at least two
> days to get down there. That can be stretched to three days.Â* It is the
> first time I have ever been down that way so I should take advantage and
> Â*have a look around.
>
>
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).

Most any seafood restaurant should have shrimp & grits on the menu.

You might try Frogmore Stew *if* you can find it. (Fresh blue crab
aren't in season in February, either.) Despite the name, it's not a
stew. It's a boil. A quick rundown is blue crab, shrimp, spicy pork
sausage, new potatoes and pieces of corn on the cob cooked with "seafood
boil" spices. Places that serve it will give you a bucket for
discarding the crab & shrimp shells and the corn cobs. It's a messy but
fun meal.

Since you're driving, you should go to a grocery store and buy some
grits to take home with you. I store mine in the freezer (same with
flour and regular cornmeal) but that's only because weevils can be a
problem in this climate. At any rate, you can buy enough grits to last
quite a while! I prefer yellow grits. Lakeside is the brand I buy.
They have a richer corn taste than white grits.

Question: why would you rent a house for two weeks and only stay one
week? Time-sharing?

Jill

On 11/8/2017 11:54 PM, wrote:
> On Wednesday, November 8, 2017 at 8:12:33 PM UTC-6, Dave Smith wrote:
>>
>> Yeah. I was concerned about alligators. The only alligators we see here
>> are the rubber type found on highways. Kayaks can be a little tricky to
>> get into so we like to launch from places with low banks and gentle
>> slopes, I guess the same types of places where gators like to hang out.
>>
>>
> https://postimg.org/image/25svmj5si3/
>
LOL joan! I had one in my back yard once. I got a phone call in the
morning from a neighbor. "Did you know there's an alligator in your
back yard?" Uh, no, I didn't. Sure enough! It was a young one, only
(heh) about 5 feet long. There aren't any ponds near my house.
Alligators tend to travel around when they're looking for food.

Dave and his kayak pals need to be careful where they launch.
However... in February the alligators should be brumating. It's a sort
of stasis. They don't actually hibernate like bears do but they tend to
dig in for the winter along river banks. Their metabolism slows down
when it's cold (make no mistake, it's cold down here in February). They
don't hunt for food. But they're still aware of what is going on around
them. If they feel threatened (too close to their den by the river
bank) a bunch of kayakkers could arouse some curiosity.

Jill

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.

> Question: why would you rent a house for two weeks and only stay one
> week? Time-sharing?

His kayak group has rented the house for 2 weeks....for all of
the group.
He's just staying one week.

And...hey Dave. You'll be near the ocean. Try kayak surfing waves
at the oceanfront. Fun to do.

On 11/8/2017 10:04 PM, Sqwertz wrote:
> On Wed, 8 Nov 2017 20:06:42 -0500, Ed Pawlowski wrote:
>
>> You will be very close to Savannah. Plenty of interesting things to do
>> in the area. If you pass near Charleston, Scott's Barbecue is one of
>> the best.
>
> Do you mean Rodney Scott's BBQ?
>
> http://www.rodneyscottsbbq.com/
>
> -sw
>

That is his new location. We went to the original in Hemmignway and I
think it is still open. We got there at a slow time in the afternoon so
I got to talk with Rodney a bit too. The old place had a lot of character.

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,

Since when is February "spring to early fall"?

> plus ALL
> crabs don't do that on the same day.

Of course they don't. But he's not going to be catching them. He's
looking for restaurants that serve them. Around here that is May, not
February.

>> Question: why would you rent a house for two weeks and only stay one
>> week? Time-sharing?
>
> His kayak group has rented the house for 2 weeks....for all of
> the group.
> He's just staying one week.
>
Yeah, I get that now. And his wife is coming with them.

> And...hey Dave. You'll be near the ocean. Try kayak surfing waves
> at the oceanfront. Fun to do.
>
Yeah, sure.

Jill

On 11/9/2017 10:32 AM, Sqwertz wrote:
> On Thu, 09 Nov 2017 09:21:51 -0500, Gary wrote:
>
>> jmcquown wrote:
>>
>>> 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.
>
> And 98% of soft shell crabs are frozen after they molt and harvested.
> It kills the enzymes that prevent them from hardening up again. Also,
> thanks to better living through science, crabs can be triggered to
> molt any time of the year. Fresh soft shell crabs have only a couple
> hours from harvest to plate before they're inedible if not frozen.
>
> -sw
>
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.
Not much different than boiling fresh live crabs. But they do have a
season.

Jill

On 11/8/2017 8:04 PM, Sqwertz wrote:
> Do you mean Rodney Scott's BBQ?
>
-----------------------------------------------------------------------------------
> 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

On 11/9/2017 8:32 AM, Sqwertz wrote:
> It kills the enzymes that prevent them from hardening up again.
>
-----------------------------------------------------------------------------------
> 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

On 11/8/2017 9:54 PM, wrote:
> On Wednesday, November 8, 2017 at 8:12:33 PM UTC-6, Dave Smith wrote:
>>
>> Yeah. I was concerned about alligators. The only alligators we see here
>> are the rubber type found on highways. Kayaks can be a little tricky to
>> get into so we like to launch from places with low banks and gentle
>> slopes, I guess the same types of places where gators like to hang out.
>>
>>
> https://postimg.org/image/25svmj5si3/
>

Yikes!

That's flat creepy.

On 11/9/2017 4:00 AM, Gary wrote:
> " wrote:
>>
>> On Wednesday, November 8, 2017 at 8:12:33 PM UTC-6, Dave Smith wrote:
>>>
>>> Yeah. I was concerned about alligators. The only alligators we see here
>>> are the rubber type found on highways. Kayaks can be a little tricky to
>>> get into so we like to launch from places with low banks and gentle
>>> slopes, I guess the same types of places where gators like to hang out.
>>>
>>>
>> https://postimg.org/image/25svmj5si3/
>
> Remember this guy?
> http://crimsonmonkey.com/files/media...ally-gator.jpg
>

Oh yes I do!

....didn't he eat Top cat?

jmcquown wrote:
>
> On 11/9/2017 9:21 AM, Gary wrote:

> > jmcquown wrote:
> >> 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,
>
> Since when is February "spring to early fall"?

Not what I said. Read for comprehension.
I said you are wrong that crabs only have a short season to molt
around May. That's when they start, it's not just in May.

Like you know anyway. You are surrounded by fantastic seafood.
Ever go fishing there? Ever go crabbing there? I thought not.

On 11/9/2017 11:29 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 11/9/2017 9:21 AM, Gary wrote:
>
>>> jmcquown wrote:
>>>> 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,
>>
>> Since when is February "spring to early fall"?
>
> Not what I said. Read for comprehension.

I did. You said, "During the warm water season - spring to early fall".
Sorry, but YOU read for comprehension. February is not the spring.

> I said you are wrong that crabs only have a short season to molt
> around May. That's when they start, it's not just in May.
>
All I was saying is I don't think Dave will be able to find soft shell
crab on a menu down here in February.

> Like you know anyway. You are surrounded by fantastic seafood.
> Ever go fishing there? Ever go crabbing there? I thought not.
>
You don't know what you're talking about. This is not the first time
I've lived in this area. I lived on Parris Island when I was 11-12. I
went to school for a couple of years in Beaufort. I went crabbing
(using chicken bones on kitchen twine) with friends when we lived on
Parris Island. Just for fun. We didn't keep them. Our parents weren't
particularly interested in cooking crab.

After my parents moved back here I went crabbing with my dad. He had
crab traps by that time but yes, I know a bit about crab season.

Jill

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.

Jill

On 2017-11-09 8:50 AM, jmcquown wrote:
> 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.Â* 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.
>>
>>
>> We have the house rented for two weeks, but my wife and I are only
>> there for one week.Â* It is a 15 hour driver down there, so it is at
>> least two days to get down there. That can be stretched to three
>> days.Â* It is the first time I have ever been down that way so I should
>> take advantage and Â*Â*have a look around.
>>
>>
> 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).
>
> Most any seafood restaurant should have shrimp & grits on the menu.
>
> You might try Frogmore Stew *if* you can find it.Â* (Fresh blue crab
> aren't in season in February, either.)Â* Despite the name, it's not a
> stew.Â* It's a boil.Â* A quick rundown is blue crab, shrimp, spicy pork
> sausage, new potatoes and pieces of corn on the cob cooked with "seafood
> boil" spices.Â* Places that serve it will give you a bucket for
> discarding the crab & shrimp shells and the corn cobs.Â* It's a messy but
> fun meal.
>
> Since you're driving, you should go to a grocery store and buy some
> grits to take home with you.Â* I store mine in the freezer (same with
> flour and regular cornmeal) but that's only because weevils can be a
> problem in this climate.Â* At any rate, you can buy enough grits to last
> quite a while!Â* I prefer yellow grits.Â* Lakeside is the brand I buy.
> They have a richer corn taste than white grits.
>

Thanks for the tops. I will have to stock up on grits for myself and
for my son. He loves it.

> Question: why would you rent a house for two weeks and only stay one
> week?Â* Time-sharing?

The woman who organized it the trip booked it for two weeks. Some people
are going for two weeks. Some of us are only planning on spending one
week down there. We have a meeting on Monday to talk about things.
Depending on how things go we may not even stay for the whole week. I
would like to meander back but we are tied down with a pet and have to
have firm dates for the kennel.

On 2017-11-09 1:52 PM, 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*.Â* February is not spring no matter where you slice it.
>

It will be for me. I noted that the average Feb. temperature is 62 F,
compared to our average of about 20F. The first time the temperature
hits 40F after Christmas people will go out in T shirts.

On 11/9/2017 2:54 PM, Dave Smith wrote:
> On 2017-11-09 1:52 PM, 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*.Â* February is not spring no matter where you slice it.
>>
>
> It will be for me. I noted that the average Feb. temperature is 62 F,
> compared to our average of about 20F.Â* The first time the temperature
> hits 40F after Christmas people will go out in T shirts.
>
Don't count on that average temp. Besides, you're not a soft shell crab.

Jill

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.Â*
> > 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.
> >
> >
> > We have the house rented for two weeks, but my wife and I are only
> > there for one week.Â* It is a 15 hour driver down there, so it is
> > at least two days to get down there. That can be stretched to
> > three days.Â* It is the first time I have ever been down that way
> > so I should take advantage and Â*have a look around.
> >
> >
> 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...shellscrab.htm

We seem to have a longer period of them.



> Most any seafood restaurant should have shrimp & grits on the menu.
>
> You might try Frogmore Stew if you can find it. (Fresh blue crab
> aren't in season in February, either.) Despite the name, it's not a
> stew. It's a boil. A quick rundown is blue crab, shrimp, spicy pork
> sausage, new potatoes and pieces of corn on the cob cooked with
> "seafood boil" spices. Places that serve it will give you a bucket
> for discarding the crab & shrimp shells and the corn cobs. It's a
> messy but fun meal.

I like!



--

jmcquown wrote in rec.food.cooking:

> 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,
>
> Since when is February "spring to early fall"?

I think in Feb it's frozen versions from places that can catch their
own in season. At least up here, we have limits to catches so that they
are a healthy thriving food source.

> Of course they don't. But he's not going to be catching them. He's
> looking for restaurants that serve them. Around here that is May,
> not February.

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.

>
> > > Question: why would you rent a house for two weeks and only stay
> > > one week? Time-sharing?
> >
> > His kayak group has rented the house for 2 weeks....for all of
> > the group.
> > He's just staying one week.
> >
> Yeah, I get that now. And his wife is coming with them.
>
> > And...hey Dave. You'll be near the ocean. Try kayak surfing waves
> > at the oceanfront. Fun to do.
> >
> Yeah, sure.
>
> Jill



--

On 2017-11-09 4:57 PM, jmcquown wrote:
> On 11/9/2017 2:54 PM, Dave Smith wrote:
>
>>> Dave is talking about food available in restaurants on Tybee Island
>>> in *February*.Â* February is not spring no matter where you slice it.
>>>
>>
>> It will be for me. I noted that the average Feb. temperature is 62 F,
>> compared to our average of about 20F.Â* The first time the temperature
>> hits 40F after Christmas people will go out in T shirts.
>>
> Don't count on that average temp.Â* Besides, you're not a soft shell
> crab.
>

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.

Dave Smith wrote in rec.food.cooking:

> On 2017-11-09 1:52 PM, 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.Â* February is not spring no matter where you slice it.
> >
>
> It will be for me. I noted that the average Feb. temperature is 62 F,
> compared to our average of about 20F. The first time the temperature
> hits 40F after Christmas people will go out in T shirts.

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!

--

On 2017-11-09 5:26 PM, cshenk wrote:
> Dave Smith wrote in rec.food.cooking:

>> It will be for me. I noted that the average Feb. temperature is 62 F,
>> compared to our average of about 20F. The first time the temperature
>> hits 40F after Christmas people will go out in T shirts.
>
> 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.

Having never had soft shell I would not know the difference between
fresh and frozen. You can't get it at all here.Fresh crab is a rare
find here. Fresh okra is another think I don't recall ever seeing in
stores here. I have had it before and I can take it or leave it. I am
hoping that they do something with it down there that makes it a popular
item there.



> 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!


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

Dave Smith wrote in rec.food.cooking:

> On 2017-11-09 5:26 PM, cshenk wrote:
> > Dave Smith wrote in rec.food.cooking:
>
> > > It will be for me. I noted that the average Feb. temperature is
> > > 62 F, compared to our average of about 20F. The first time the
> > > temperature hits 40F after Christmas people will go out in T
> > > shirts.
> >
> > 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.
>
> Having never had soft shell I would not know the difference between
> fresh and frozen. You can't get it at all here.Fresh crab is a rare
> find here. Fresh okra is another think I don't recall ever seeing in
> stores here. I have had it before and I can take it or leave it. I am
> hoping that they do something with it down there that makes it a
> popular item there.

Frozen is fine if you can get it. Fresh is rare because it can't be
stored well.

> > 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!
>
>
> 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.


--

On 11/9/2017 4:27 PM, cshenk wrote:
> 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.

Salt pork cures ALL.

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

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.

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

On 11/9/2017 4:32 PM, jmcquown wrote:
> 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.Â* 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.Â* LOL, it's not all catfish and crawdads!
>>
> Crawdads (crawfish) aren't common here

Oh?

https://www.restaurant.com/sweetgras...and-pid=233534

Sweetgrass Restaurant and Bar in St Helena ... Crawfish and corn ... you
can enjoy as you watch the boats sway and the sun set over the beautiful
Dataw Island ...


https://www.yelp.com/search?find_des...+SC%2C+US&ns=1


> Catfish is often previously
> frozen and not found on many menus.

I call BS!

https://www.yelp.com/search?find_des...Island,+SC,+US

> I've never seen frozen softshell
> crab.Â* 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 think you are not prone to exploring your local restaurants.

On 11/9/2017 5:26 PM, cshenk wrote:
> Dave Smith wrote in rec.food.cooking:
>
>> On 2017-11-09 1:52 PM, 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.Â* February is not spring no matter where you slice it.
>>>
>>
>> It will be for me. I noted that the average Feb. temperature is 62 F,
>> compared to our average of about 20F. The first time the temperature
>> hits 40F after Christmas people will go out in T shirts.
>
> 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.
>
I didn't indicate anything about it being too small a place. I simply
agreed with Dave soft shell crab won't be in season.

> 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!
>
Okra won't be in season in February, either. My mistake, I thought Dave
was asking for suggestions for fresh low country meals, not something
frozen delivered by Sysco.

Jill

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...shellscrab.htm
>
> 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.

>> You might try Frogmore Stew if you can find it. (Fresh blue crab
>> aren't in season in February, either.) Despite the name, it's not a
>> stew. It's a boil. A quick rundown is blue crab, shrimp, spicy pork
>> sausage, new potatoes and pieces of corn on the cob cooked with
>> "seafood boil" spices. Places that serve it will give you a bucket
>> for discarding the crab & shrimp shells and the corn cobs. It's a
>> messy but fun meal.
>
> I like!
>
It's actually more like a picnic food than something I enjoy eating in a
restaurant.

Jill

On 11/9/2017 6:38 PM, Dave Smith wrote:
> 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, butÂ* which I never learned
>>> to appreciate. Shrimp OTOH
>>
>> Hehe that's ok.Â* 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.Â* I don't care for
> turnip and if collard greens are anything like the other greens I have
> had... no thanks.
>
Fortunately, Dave, not everything down south is about greens or chicken
livers or okra. And hey, you can pretty much always find a steak or
chicken on a menu.

Jill