On 3/28/2021 1:27 PM, wrote:
> On Sunday, March 28, 2021 at 10:11:04 AM UTC-5, Gary wrote:
>>
>> I also like earlier in the commercial where the girlfriend with the
>> ridiculous "Mickey Mouse Ears Hairdo" walks out.
>>
> I might be wrong, but I took the young teenage girl to be the dancing
> man and woman's daughter.

I agree. She was obviously the daughter of those two as she looked
horrified.
She also walked in with a "boyfriend" that started dancing too. That's
when she walked out. That's why I called her "the girlfriend."

She was both.

On 3/28/2021 4:39 PM, Ed Pawlowski wrote:
> On 3/28/2021 2:37 PM, whirled peas wrote:
>> On Sunday, March 28, 2021 at 12:40:07 PM UTC-5, Dave Smith wrote:
>>> On 2021-03-28 1:27 p.m., wrote:
>>>> On Sunday, March 28, 2021 at 10:11:04 AM UTC-5, Gary wrote:
>>>>>
>>>>> I also like earlier in the commercial where the girlfriend with the
>>>>> ridiculous "Mickey Mouse Ears Hairdo" walks out.
>>>>>
>>>> I might be wrong, but I took the young teenage girl to be the dancing
>>>> man and woman's daughter.
>>>>
>>> I don't think you are mistaken.
>> Just to get an idea about the size, a standard US oil barrel is 55
>> gallons. 64 gallons is not much more. I once had a friend that used a
>> retired steam kettle as a hot tub. Now that was BIG.
>>
>
> Just to be anal about it, oil barrel is 42 gallons. Bourbon barrels
> are 53 gallons. Wine barrels can vary by types, Bordeaux is 59 gallon
> but Burgundy is 60.
>
> Typical steel drum is 30 or 55 gallons.

There's also that old game, "Barrel of Monkeys." We had that. The barrel
was pretty small but so were the plastic monkeys.

On Monday, March 29, 2021 at 6:29:30 AM UTC-5, Gary wrote:
>
> On 3/28/2021 1:27 PM, wrote:
>
> > I might be wrong, but I took the young teenage girl to be the dancing
> > man and woman's daughter.
>
> I agree. She was obviously the daughter of those two as she looked
> horrified.
>
> She also walked in with a "boyfriend" that started dancing too. That's
> when she walked out. That's why I called her "the girlfriend."
>
> She was both.
>
You must be blind, she walked in with only one person, her dad. Her dad
and mom started dancing, she was mortified and walked out. No other
people were there besides, she, mom, dad, and the two hip-hop singers.

On 3/29/2021 2:45 AM, Leo wrote:
> On 2021 Mar 27, , jmcquown wrote
> (in article >):
>
>> Oh, so sorry. I meant the small fork used to split the shrimp (and
>> crab) shells and to pick the meat out to dip in the melted butter. Doh!
>
> Like this?
>
> <https://postimg.cc/nCg0pW43>
>
> I inherited six of them. A little silver polish wouldn´t hurt.
>
>
Yes, that's what they look like.

Jill

On 3/29/2021 7:16 AM, Gary wrote:
> On 3/28/2021 11:27 AM, jmcquown wrote:
>> On 3/28/2021 10:30 AM, Gary wrote:
>>> On 3/27/2021 7:38 PM, jmcquown wrote:
>>>> I was at a local store today and the woman working at the checkout
>>>> counter showed me pictures of food they had yesterday for a birthday
>>>> party.
>>>>
>>>> I took one look and said, "Frogmore Stew!"Â* Yep.Â* Crab and shrimp and
>>>> small red potatoes and sausage and corn on the cob.Â* A boil.
>>>>
>>>> I wish I could show you the pics.Â* She showed me a pic of the 64 gallon
>>>> boiling pot it was cooked in, too.Â* They have an outdoor kitchen.
>>>>
>>>
>>> A 64 gallon boiling pot is Sheldon++.Â* lol
>>>
>> I made a mistake.Â* Get over it.
>
> Biggest cooking pot I've ever seen is an official crab steaming pot.
> Large pot with a steamer basket and lid. Probably maybe 24 quarts?
>
She said 64... heck, I don't know if she even knew.
>>
>>>> She said to me, "I don't really like seafood but it sure was pretty."
>>>> Pretty?Â* It looked fantastic!
>>>>
>>>> Hand me a bib, lots of napkins, a crab cracker and shrimp pick, melted
>>>> butter and let me have at it!
>>>
>>> Never used a crab cracker... and a shrimp pick? What is that?
>>>
>>>
>> I already explained that.Â* It's a three-tined small fork used to split
>> and eat the meat from the large shrimp and/or the crab.
>>
>> Oh, they made this non-traditional and used Alaskan snow crab legs. They
>> had been previously frozen... oh dear.Â* You definitely need crab
>> crackers and picks to get at the meat in those.
>
> Certainly not for snow crab legs. Those aren't brittle. Just break on in
> half. No need for a cracker or a pic.
>
IMNSHO, if you don't know the precise snap point on a (let's go with
Snow) crab leg to leave the meat intact when you gently pull the shells
apart, you might appreciate those tiny forks. Snapping the leg is kind
of like knowing the sweet spot when snapping stems off asparagus. If
you don't get it just right, you've got two pieces of whole meat inside
the snapped shells. At this point you use the small fork on the the
inner side of the leg using one of the tines like a can opener. Spread
the shell apart and use the small fork to remove the meat from each side
in one large piece. Dip in butter!

> King crab legs are very brittle and I just smash a leg section with my
> fist to get at the meat. Still no pic needed for that.
>
Uh... okay, smash and then grab the meat from the King crab legs?
Sounds rather uncivilized even for a boil spread out on newspapers on a
picnic table.

> The pics or alternatives are for the smaller crabs.
>
Whatever. I worked for a chain seafood restaurant when I was in
college. I used to have to show people how to do this.

I'm not saying you or anyone else has to use these things. I like
knowing how to use these kitchen implements. And yes, I use them.

>> You really need to stop picking at nits.Â* It's getting old.
>
> Do I need a pic to pick at nits? They must be small.
>
>
Teeny tiny. Tweezers, even. Heh.

Jill

On Monday, March 29, 2021 at 7:05:20 PM UTC-4, wrote:
> On 3/29/2021 7:16 AM, Gary wrote:
> > On 3/28/2021 11:27 AM, jmcquown wrote:
> >> On 3/28/2021 10:30 AM, Gary wrote:
> >>> On 3/27/2021 7:38 PM, jmcquown wrote:
> >>>> I was at a local store today and the woman working at the checkout
> >>>> counter showed me pictures of food they had yesterday for a birthday
> >>>> party.
> >>>>
> >>>> I took one look and said, "Frogmore Stew!" Yep. Crab and shrimp and
> >>>> small red potatoes and sausage and corn on the cob. A boil.
> >>>>
> >>>> I wish I could show you the pics. She showed me a pic of the 64 gallon
> >>>> boiling pot it was cooked in, too. They have an outdoor kitchen.
> >>>>
> >>>
> >>> A 64 gallon boiling pot is Sheldon++. lol
> >>>
> >> I made a mistake. Get over it.
> >
> > Biggest cooking pot I've ever seen is an official crab steaming pot.
> > Large pot with a steamer basket and lid. Probably maybe 24 quarts?
> >
> She said 64... heck, I don't know if she even knew.
> >>
> >>>> She said to me, "I don't really like seafood but it sure was pretty."
> >>>> Pretty? It looked fantastic!
> >>>>
> >>>> Hand me a bib, lots of napkins, a crab cracker and shrimp pick, melted
> >>>> butter and let me have at it!
> >>>
> >>> Never used a crab cracker... and a shrimp pick? What is that?
> >>>
> >>>
> >> I already explained that. It's a three-tined small fork used to split
> >> and eat the meat from the large shrimp and/or the crab.
> >>
> >> Oh, they made this non-traditional and used Alaskan snow crab legs. They
> >> had been previously frozen... oh dear. You definitely need crab
> >> crackers and picks to get at the meat in those.
> >
> > Certainly not for snow crab legs. Those aren't brittle. Just break on in
> > half. No need for a cracker or a pic.
> >
> IMNSHO, if you don't know the precise snap point on a (let's go with
> Snow) crab leg to leave the meat intact when you gently pull the shells
> apart, you might appreciate those tiny forks. Snapping the leg is kind
> of like knowing the sweet spot when snapping stems off asparagus. If
> you don't get it just right, you've got two pieces of whole meat inside
> the snapped shells. At this point you use the small fork on the the
> inner side of the leg using one of the tines like a can opener. Spread
> the shell apart and use the small fork to remove the meat from each side
> in one large piece. Dip in butter!
> > King crab legs are very brittle and I just smash a leg section with my
> > fist to get at the meat. Still no pic needed for that.
> >
> Uh... okay, smash and then grab the meat from the King crab legs?
> Sounds rather uncivilized even for a boil spread out on newspapers on a
> picnic table.
> > The pics or alternatives are for the smaller crabs.
> >
> Whatever. I worked for a chain seafood restaurant when I was in
> college. I used to have to show people how to do this.
>
> I'm not saying you or anyone else has to use these things. I like
> knowing how to use these kitchen implements. And yes, I use them.
> >> You really need to stop picking at nits. It's getting old.
> >
> > Do I need a pic to pick at nits? They must be small.
> >
> >
> Teeny tiny. Tweezers, even. Heh.

Good idea! Tweezers for crabs.

On 3/29/2021 5:12 AM, Ophelia wrote:
> On 29/03/2021 07:45, Leo wrote:
>> On 2021 Mar 27, , jmcquown wrote
>> (in article >):
>>
>>> Oh, so sorry. I meant the small fork used to split the shrimp (and
>>> crab) shells and to pick the meat out to dip in the melted butter. Doh!
>>
>> Like this?
>>
>> <https://postimg.cc/nCg0pW43>
>>
>> I inherited six of them. A little silver polish wouldn´t hurt.
>>
>
> ===
>
> Oh!Â* I have some of those. I didn't know what they were
>
Those little forks can be used for a lot of things. Another seafood
related use is to loosen the meat of raw oysters, clams and scallops
once the shells are opened.

Jill

On 30/03/2021 00:24, jmcquown wrote:
> On 3/29/2021 5:12 AM, Ophelia wrote:
>> On 29/03/2021 07:45, Leo wrote:
>>> On 2021 Mar 27, , jmcquown wrote
>>> (in article >):
>>>
>>>> Oh, so sorry. I meant the small fork used to split the shrimp (and
>>>> crab) shells and to pick the meat out to dip in the melted butter. Doh!
>>>
>>> Like this?
>>>
>>> <https://postimg.cc/nCg0pW43>
>>>
>>> I inherited six of them. A little silver polish wouldn´t hurt.
>>>
>>
>> ===
>>
>> Oh!Â* I have some of those. I didn't know what they were
>>
> Those little forks can be used for a lot of things.Â* Another seafood
> related use is to loosen the meat of raw oysters, clams and scallops
> once the shells are opened.
>
> Jill

====

Thanks I never knew The ones I have belonged to my Grandmother)

I have never used them for anything) It is good to know though)

On 3/30/2021 4:47 AM, Ophelia wrote:
> On 30/03/2021 00:24, jmcquown wrote:
>> Those little forks can be used for a lot of things. Another seafood
>> related use is to loosen the meat of raw oysters, clams and scallops
>> once the shells are opened.
>>
>> Jill
>
> ====
>
> Thanks I never knew The ones I have belonged to my Grandmother)
>
> I have never used them for anything) It is good to know though)

Sell the worthless tiny forks. Normal people use a knife to separate the
shellfish meat from the shell. And the scallops that you eat is only
that muscle, not the rest of the body.

Jill nicely helped you with your killfiles but she doesn't know much
about fresh seafood. She also said it's good for shrimp but she doesn't
like or eat shrimp. No tiny forks to open or eat shrimp...hello?

IMO, those cute tiny forks are not meant for any seafood.
Wait for it though...Cindy will google them and tell us what they are
meant to be used for.

I would guess for small things like olives.

On Tuesday, March 30, 2021 at 10:09:32 AM UTC-4, Gary wrote:
> On 3/30/2021 4:47 AM, Ophelia wrote:
> > On 30/03/2021 00:24, jmcquown wrote:
> >> Those little forks can be used for a lot of things. Another seafood
> >> related use is to loosen the meat of raw oysters, clams and scallops
> >> once the shells are opened.
> >>
> >> Jill
> >
> > ====
> >
> > Thanks I never knew The ones I have belonged to my Grandmother)
> >
> > I have never used them for anything) It is good to know though)
> Sell the worthless tiny forks. Normal people use a knife to separate the
> shellfish meat from the shell. And the scallops that you eat is only
> that muscle, not the rest of the body.
>
> Jill nicely helped you with your killfiles but she doesn't know much
> about fresh seafood. She also said it's good for shrimp but she doesn't
> like or eat shrimp. No tiny forks to open or eat shrimp...hello?
>
> IMO, those cute tiny forks are not meant for any seafood.
> Wait for it though...Cindy will google them and tell us what they are
> meant to be used for.
>
> I would guess for small things like olives.

Their proper name is "seafood fork". No need to google. I've been
issued those forks for eating shrimp cocktail in many restaurants.

The seafood fork is listed he

<https://www.etiquettescholar.com/dining_etiquette/table_setting/place_setting/flatware/forks.html>

along with a variety of other forks one might find on the table.

Cindy Hamilton

On Tue, 30 Mar 2021 07:51:51 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, March 30, 2021 at 10:09:32 AM UTC-4, Gary wrote:
>> On 3/30/2021 4:47 AM, Ophelia wrote:
>> > On 30/03/2021 00:24, jmcquown wrote:
>> >> Those little forks can be used for a lot of things. Another seafood
>> >> related use is to loosen the meat of raw oysters, clams and scallops
>> >> once the shells are opened.
>> >>
>> >> Jill
>> >
>> > ====
>> >
>> > Thanks I never knew The ones I have belonged to my Grandmother)
>> >
>> > I have never used them for anything) It is good to know though)
>> Sell the worthless tiny forks. Normal people use a knife to separate the
>> shellfish meat from the shell. And the scallops that you eat is only
>> that muscle, not the rest of the body.
>>
>> Jill nicely helped you with your killfiles but she doesn't know much
>> about fresh seafood. She also said it's good for shrimp but she doesn't
>> like or eat shrimp. No tiny forks to open or eat shrimp...hello?
>>
>> IMO, those cute tiny forks are not meant for any seafood.
>> Wait for it though...Cindy will google them and tell us what they are
>> meant to be used for.
>>
>> I would guess for small things like olives.
>
>Their proper name is "seafood fork". No need to google. I've been
>issued those forks for eating shrimp cocktail in many restaurants.
>
>The seafood fork is listed he
>
><https://www.etiquettescholar.com/dining_etiquette/table_setting/place_setting/flatware/forks.html>
>
>along with a variety of other forks one might find on the table.
>
>Cindy Hamilton

They used to come with a complete silverware srvice
Janet US

On 30/03/2021 15:09, Gary wrote:
> On 3/30/2021 4:47 AM, Ophelia wrote:
>> On 30/03/2021 00:24, jmcquown wrote:
>>> Those little forks can be used for a lot of things.Â* Another seafood
>>> related use is to loosen the meat of raw oysters, clams and scallops
>>> once the shells are opened.
>>>
>>> Jill
>>
>> ====
>>
>> Â*ThanksÂ* I never knewÂ* The ones I have belonged to my Grandmother)
>>
>> Â*I have never used them for anything)Â* It is good to know though)
>
> Sell the worthless tiny forks. Normal people use a knife to separate the
> shellfish meat from the shell. And the scallops that you eat is only
> that muscle, not the rest of the body.
>
> Jill nicely helped you with your killfiles but she doesn't know much
> about fresh seafood. She also said it's good for shrimp but she doesn't
> like or eat shrimp. No tiny forks to open or eat shrimp...hello?
>
> IMO, those cute tiny forks are not meant for any seafood.
> Wait for it though...Cindy will google them and tell us what they are
> meant to be used for.Â*
>
> I would guess for small things like olives.

===



LOL well I don't know about that)

I wouldn't sell them because they belonged to my Grandmother, so they
are special which I am sure you understand, yes?

I am very gratefull to Jill for helping me with my killfiles, but I
don't know about anything else)

I am happy enough)

On 3/30/2021 1:23 PM, Ophelia wrote:
> I am very gratefull to Jill for helping me with my killfiles
>
LOL
--
Ophelia is an asshole
--

On Tuesday, March 30, 2021 at 12:45:03 PM UTC-4, US Janet wrote:
> On Tue, 30 Mar 2021 07:51:51 -0700 (PDT), Cindy Hamilton
> > wrote:

> >Their proper name is "seafood fork". No need to google. I've been
> >issued those forks for eating shrimp cocktail in many restaurants.
> >
> >The seafood fork is listed he
> >
> ><https://www.etiquettescholar.com/dining_etiquette/table_setting/place_setting/flatware/forks.html>
> >
> >along with a variety of other forks one might find on the table.
> >
> >Cindy Hamilton
> They used to come with a complete silverware srvice

I seem to recall the first flatware set I owned had them. When I put together my
second set, I didn't see the point.

Cindy Hamilton

On Tue, 30 Mar 2021 Gary wrote:

>On 3/30/2021 4:47 AM, Ophelia wrote:
>> On 30/03/2021 00:24, jmcquown wrote:
>>> Those little forks can be used for a lot of things. Another seafood
>>> related use is to loosen the meat of raw oysters, clams and scallops
>>> once the shells are opened.
>>>
>>> Jill
>>
>> ====
>>
>> Thanks I never knew The ones I have belonged to my Grandmother)
>>
>> I have never used them for anything) It is good to know though)
>
>Sell the worthless tiny forks. Normal people use a knife to separate the
>shellfish meat from the shell. And the scallops that you eat is only
>that muscle, not the rest of the body.
>
>Jill nicely helped you with your killfiles but she doesn't know much
>about fresh seafood. She also said it's good for shrimp but she doesn't
>like or eat shrimp. No tiny forks to open or eat shrimp...hello?
>
>IMO, those cute tiny forks are not meant for any seafood.
>Wait for it though...Cindy will google them and tell us what they are
>meant to be used for.
>
>I would guess for small things like olives.

Growing up those tiny forks were known as olive/pickle forks... for
retriving olives from a narrow bottle and the same for gherkins (tiny
cukes) also good for retrieving cocktail onions. I don't ever
remember them used for shellfish... I frequented more clam/oyster bars
than I can count and never saw those forks... those mollusks are
served on the half shell and they are simply slurped along with the
juice and any condiments; lemon/hot sauce. Shrimp are served
deveined/cooked with the shell removed except for the tail which
serves as the eater's handle.

On Tue, 30 Mar 2021 14:32:11 -0400, Sheldon Martin >
wrote:

>On Tue, 30 Mar 2021 Gary wrote:
>
>>On 3/30/2021 4:47 AM, Ophelia wrote:
>>> On 30/03/2021 00:24, jmcquown wrote:
>>>> Those little forks can be used for a lot of things. Another seafood
>>>> related use is to loosen the meat of raw oysters, clams and scallops
>>>> once the shells are opened.
>>>>
>>>> Jill
>>>
>>> ====
>>>
>>> Thanks I never knew The ones I have belonged to my Grandmother)
>>>
>>> I have never used them for anything) It is good to know though)
>>
>>Sell the worthless tiny forks. Normal people use a knife to separate the
>>shellfish meat from the shell. And the scallops that you eat is only
>>that muscle, not the rest of the body.
>>
>>Jill nicely helped you with your killfiles but she doesn't know much
>>about fresh seafood. She also said it's good for shrimp but she doesn't
>>like or eat shrimp. No tiny forks to open or eat shrimp...hello?
>>
>>IMO, those cute tiny forks are not meant for any seafood.
>>Wait for it though...Cindy will google them and tell us what they are
>>meant to be used for.
>>
>>I would guess for small things like olives.
>
>Growing up those tiny forks were known as olive/pickle forks... for
>retriving olives from a narrow bottle and the same for gherkins (tiny
>cukes) also good for retrieving cocktail onions. I don't ever
>remember them used for shellfish... I frequented more clam/oyster bars
>than I can count and never saw those forks... those mollusks are
>served on the half shell and they are simply slurped along with the
>juice and any condiments; lemon/hot sauce. Shrimp are served
>deveined/cooked with the shell removed except for the tail which
>serves as the eater's handle.

See 14 kinds of forks https://www.homestratosphere.com/types-of-forks/
then check out Cocktail Fork. This fork is supposedly used for
olives etc. as well as seafood. I learned that I don't want to set a
formal table.
Janet US

On 2021-03-30 2:32 p.m., Sheldon Martin wrote:
> On Tue, 30 Mar 2021 Gary wrote:

>> IMO, those cute tiny forks are not meant for any seafood.
>> Wait for it though...Cindy will google them and tell us what they are
>> meant to be used for.
>>
>> I would guess for small things like olives.
>
> Growing up those tiny forks were known as olive/pickle forks... for
> retriving olives from a narrow bottle and the same for gherkins (tiny
> cukes) also good for retrieving cocktail onions. I don't ever
> remember them used for shellfish...

I remember them being used on relish plates.

On Tuesday, March 30, 2021 at 2:32:17 PM UTC-4, Sheldon wrote:
> On Tue, 30 Mar 2021 Gary wrote:
>
> >On 3/30/2021 4:47 AM, Ophelia wrote:
> >> On 30/03/2021 00:24, jmcquown wrote:
> >>> Those little forks can be used for a lot of things. Another seafood
> >>> related use is to loosen the meat of raw oysters, clams and scallops
> >>> once the shells are opened.
> >>>
> >>> Jill
> >>
> >> ====
> >>
> >> Thanks I never knew The ones I have belonged to my Grandmother)
> >>
> >> I have never used them for anything) It is good to know though)
> >
> >Sell the worthless tiny forks. Normal people use a knife to separate the
> >shellfish meat from the shell. And the scallops that you eat is only
> >that muscle, not the rest of the body.
> >
> >Jill nicely helped you with your killfiles but she doesn't know much
> >about fresh seafood. She also said it's good for shrimp but she doesn't
> >like or eat shrimp. No tiny forks to open or eat shrimp...hello?
> >
> >IMO, those cute tiny forks are not meant for any seafood.
> >Wait for it though...Cindy will google them and tell us what they are
> >meant to be used for.
> >
> >I would guess for small things like olives.
> Growing up those tiny forks were known as olive/pickle forks... for
> retriving olives from a narrow bottle and the same for gherkins (tiny
> cukes) also good for retrieving cocktail onions. I don't ever
> remember them used for shellfish... I frequented more clam/oyster bars
> than I can count and never saw those forks... those mollusks are
> served on the half shell and they are simply slurped along with the
> juice and any condiments; lemon/hot sauce. Shrimp are served
> deveined/cooked with the shell removed except for the tail which
> serves as the eater's handle.

Steamed shrimp is where you remove the shell and feet after its served (with lemon and Old Bay seasoning, etc...).

On 3/30/2021 10:09 AM, Gary wrote:
> On 3/30/2021 4:47 AM, Ophelia wrote:
>> On 30/03/2021 00:24, jmcquown wrote:
>>> Those little forks can be used for a lot of things.Â* Another seafood
>>> related use is to loosen the meat of raw oysters, clams and scallops
>>> once the shells are opened.
>>>
>>> Jill
>>
>> ====
>>
>> Â*ThanksÂ* I never knewÂ* The ones I have belonged to my Grandmother)
>>
>> Â*I have never used them for anything)Â* It is good to know though)
>
> Sell the worthless tiny forks. Normal people use a knife to separate the
> shellfish meat from the shell. And the scallops that you eat is only
> that muscle, not the rest of the body.
>
> Jill nicely helped you with your killfiles but she doesn't know much
> about fresh seafood.

You have NO idea what I know about fresh seafood.

> She also said it's good for shrimp but she doesn't
> like or eat shrimp.

I never said that, Gary. I said shrimp is not my favourite seafood. I
find it to be rather bland. I do happen to love butterflied battered
fried shrimp. Just not something I want to eat all the time and I don't
deep fry stuff at home. Even shrimp boil doesn't impart all that much
taste to shrimp.

> No tiny forks to open or eat shrimp...hello?
>
Whatever. You disregarded some post of mine where I mentioned working
at a seafood restaurant and showing people how to split open crab legs
with those tiny forks. Just because you don't believe in such forks
doesn't mean they don't exist.

Jill

On Tuesday, March 30, 2021 at 6:33:36 PM UTC-4, wrote:
> On 3/30/2021 10:09 AM, Gary wrote:
> > On 3/30/2021 4:47 AM, Ophelia wrote:
> >> On 30/03/2021 00:24, jmcquown wrote:
> >>> Those little forks can be used for a lot of things. Another seafood
> >>> related use is to loosen the meat of raw oysters, clams and scallops
> >>> once the shells are opened.
> >>>
> >>> Jill
> >>
> >> ====
> >>
> >> Thanks I never knew The ones I have belonged to my Grandmother)
> >>
> >> I have never used them for anything) It is good to know though)
> >
> > Sell the worthless tiny forks. Normal people use a knife to separate the
> > shellfish meat from the shell. And the scallops that you eat is only
> > that muscle, not the rest of the body.
> >
> > Jill nicely helped you with your killfiles but she doesn't know much
> > about fresh seafood.
>
> You have NO idea what I know about fresh seafood.

After all, you are closer to the ocean, right?

> > She also said it's good for shrimp but she doesn't
> > like or eat shrimp.
>
> I never said that, Gary. I said shrimp is not my favourite seafood. I
> find it to be rather bland. I do happen to love butterflied battered
> fried shrimp.

I even like eating their feet and tails if they're still there.

On Tue, 30 Mar 2021 14:18:16 -0600, US Janet >
wrote:

>On Tue, 30 Mar 2021 14:32:11 -0400, Sheldon Martin >
>wrote:
>
>>On Tue, 30 Mar 2021 Gary wrote:
>>
>>>On 3/30/2021 4:47 AM, Ophelia wrote:
>>>> On 30/03/2021 00:24, jmcquown wrote:
>>>>> Those little forks can be used for a lot of things. Another seafood
>>>>> related use is to loosen the meat of raw oysters, clams and scallops
>>>>> once the shells are opened.
>>>>>
>>>>> Jill

Once the top shell is cut away the same knife is used to cut the meat
from the bottom shell. Any forking would ruin the meat of the
bivalve... the meat is sliced away from both shells with the same
knife and without flipping the bivalve over or the juice would be
lost. It's a very quick operation, takes maybe two seconds per. A
practised shucker can easily plate a dozen in under 30 seconds. I've
never seen a bivalve shucker using a fork.

On Tue, 30 Mar 2021 18:33:24 -0400, jmcquown >
wrote:

>On 3/30/2021 10:09 AM, Gary wrote:
>> On 3/30/2021 4:47 AM, Ophelia wrote:
>>>
>>> Â*ThanksÂ* I never knewÂ* The ones I have belonged to my Grandmother)
>>>
>>> Â*I have never used them for anything)Â* It is good to know though)
>>
>> Sell the worthless tiny forks. Normal people use a knife to separate the
>> shellfish meat from the shell. And the scallops that you eat is only
>> that muscle, not the rest of the body.
>>
>> Jill nicely helped you with your killfiles but she doesn't know much
>> about fresh seafood.
>
>You have NO idea what I know about fresh seafood.
>
>> She also said it's good for shrimp but she doesn't
>> like or eat shrimp.
>
>I never said that, Gary. I said shrimp is not my favourite seafood. I
>find it to be rather bland. I do happen to love butterflied battered
>fried shrimp.

Even though it's rather bland?

--
The real Bruce posts with uni-berlin.de - individual.net

On Tuesday, March 30, 2021 at 6:53:12 PM UTC-4, Sheldon wrote:
> On Tue, 30 Mar 2021 14:18:16 -0600, US Janet >
> wrote:
>
> >On Tue, 30 Mar 2021 14:32:11 -0400, Sheldon Martin >
> >wrote:
> >
> >>On Tue, 30 Mar 2021 Gary wrote:
> >>
> >>>On 3/30/2021 4:47 AM, Ophelia wrote:
> >>>> On 30/03/2021 00:24, jmcquown wrote:
> >>>>> Those little forks can be used for a lot of things. Another seafood
> >>>>> related use is to loosen the meat of raw oysters, clams and scallops
> >>>>> once the shells are opened.
> >>>>>
> >>>>> Jill
> Once the top shell is cut away the same knife is used to cut the meat
> from the bottom shell. Any forking would ruin the meat of the
> bivalve... the meat is sliced away from both shells with the same
> knife and without flipping the bivalve over or the juice would be
> lost. It's a very quick operation, takes maybe two seconds per. A
> practised shucker can easily plate a dozen in under 30 seconds. I've
> never seen a bivalve shucker using a fork.

I remember when somebody bought a few oysters in shell to my 7th grade science class. Another kid demonstrated how to open the shell. Ate it right there.

On Tue, 30 Mar 2021 17:00:06 -0700 (PDT), bruce bowser
> wrote:

>On Tuesday, March 30, 2021 at 6:53:12 PM UTC-4, Sheldon wrote:
>> On Tue, 30 Mar 2021 14:18:16 -0600, US Janet >
>> wrote:
>>
>> >On Tue, 30 Mar 2021 14:32:11 -0400, Sheldon Martin >
>> >wrote:
>> >
>> >>On Tue, 30 Mar 2021 Gary wrote:
>> >>
>> >>>On 3/30/2021 4:47 AM, Ophelia wrote:
>> >>>> On 30/03/2021 00:24, jmcquown wrote:
>> >>>>> Those little forks can be used for a lot of things. Another seafood
>> >>>>> related use is to loosen the meat of raw oysters, clams and scallops
>> >>>>> once the shells are opened.
>> >>>>>
>> >>>>> Jill
>> Once the top shell is cut away the same knife is used to cut the meat
>> from the bottom shell. Any forking would ruin the meat of the
>> bivalve... the meat is sliced away from both shells with the same
>> knife and without flipping the bivalve over or the juice would be
>> lost. It's a very quick operation, takes maybe two seconds per. A
>> practised shucker can easily plate a dozen in under 30 seconds. I've
>> never seen a bivalve shucker using a fork.
>
>I remember when somebody bought a few oysters in shell to my 7th grade science class. Another kid demonstrated how to open the shell. Ate it right there.

As opposed to what?

--
The real Bruce posts with uni-berlin.de - individual.net

On Tuesday, March 30, 2021 at 7:00:10 PM UTC-5, bruce bowser wrote:
> On Tuesday, March 30, 2021 at 6:53:12 PM UTC-4, Sheldon wrote:
> > On Tue, 30 Mar 2021 14:18:16 -0600, US Janet >
> > wrote:
> >
> > >On Tue, 30 Mar 2021 14:32:11 -0400, Sheldon Martin >
> > >wrote:
> > >
> > >>On Tue, 30 Mar 2021 Gary wrote:
> > >>
> > >>>On 3/30/2021 4:47 AM, Ophelia wrote:
> > >>>> On 30/03/2021 00:24, jmcquown wrote:
> > >>>>> Those little forks can be used for a lot of things. Another seafood
> > >>>>> related use is to loosen the meat of raw oysters, clams and scallops
> > >>>>> once the shells are opened.
> > >>>>>
> > >>>>> Jill
> > Once the top shell is cut away the same knife is used to cut the meat
> > from the bottom shell. Any forking would ruin the meat of the
> > bivalve... the meat is sliced away from both shells with the same
> > knife and without flipping the bivalve over or the juice would be
> > lost. It's a very quick operation, takes maybe two seconds per. A
> > practised shucker can easily plate a dozen in under 30 seconds. I've
> > never seen a bivalve shucker using a fork.
> I remember when somebody bought a few oysters in shell to my 7th grade science class. Another kid demonstrated how to open the shell. Ate it right there.


In my 7th grade science class we fed a pidgeon to a python snake -- pretty cool, the stoopid pidgeon was totally OBLIVIOUS to the fact that it was being croaked...!!!

--
Best
Greg

US Janet wrote:
> See 14 kinds of forks https://www.homestratosphere.com/types-of-forks/
> then check out Cocktail Fork. This fork is supposedly used for
> olives etc. as well as seafood. I learned that I don't want to set a
> formal table.

14 different forks is silly. Maybe the Asians had it right. Just use a
pair of sticks and a deep spoon.

bruce bowser wrote:
> I even like eating their feet and tails if they're still there.

You heathen!

On Wednesday, March 31, 2021 at 8:23:31 AM UTC-4, Gary wrote:
> bruce bowser wrote:
> > I even like eating their feet and tails if they're still there.
> You heathen!

Ultimately, its nothing. After eating, you sometimes stay talking and then later continue nibbling on stuff still on the plate. Like even the ice still in the glass, etc..

On Wed, 31 Mar 2021 08:08:11 -0700, bruce bowser wrote:

> Ultimately, its nothing. After eating, you sometimes stay talking and
> then later continue nibbling on stuff still on the plate. Like even the
> ice still in the glass, etc..

Normally, It's nothing, but I know someone who lost some teeth chewing on
ice. It's not dangerous because of the structural stresses of chewing the
ice; it's rather thermal stresses in the tooth caused by part of it being
rapidly cooled.

I'm not sure, but thermal stress in the hot dessert toffee you chewed too
fast to cool it down earler might work the same way.


At least ice-induced brain freezes are (usually) temporary.

On Wednesday, March 31, 2021 at 11:31:30 AM UTC-4, Mike Duffy wrote:
> On Wed, 31 Mar 2021 08:08:11 -0700, bruce bowser wrote:
>
> > Ultimately, its nothing. After eating, you sometimes stay talking and
> > then later continue nibbling on stuff still on the plate. Like even the
> > ice still in the glass, etc..
> Normally, It's nothing, but I know someone who lost some teeth chewing on
> ice. It's not dangerous because of the structural stresses of chewing the
> ice; it's rather thermal stresses in the tooth caused by part of it being
> rapidly cooled.
>
> I'm not sure, but thermal stress in the hot dessert toffee you chewed too
> fast to cool it down earler might work the same way.
>
> At least ice-induced brain freezes are (usually) temporary.

Its about the strength of teeth.

On 2021 Mar 29, , Gary wrote
(in article >):

> Certainly not for snow crab legs. Those aren't brittle. Just break on in
> half. No need for a cracker or a pic.
>
> King crab legs are very brittle and I just smash a leg section with my
> fist to get at the meat. Still no pic needed for that.
>
> The pics or alternatives are for the smaller crabs.

Small forks are convenient for eating whole Dungeness crab. On top of the
legs, there is a compartmentalized section of good meat encased in stiff
sections. A nut cracker is dandy for cracking the legs and claws. I have a
couple of those too.
Oh...and a bib if you´re wearing nice clothes :-)

On 3/31/2021 8:06 PM, Leo wrote:
> On 2021 Mar 29, , Gary wrote
> (in article >):
>
>> Certainly not for snow crab legs. Those aren't brittle. Just break on in
>> half. No need for a cracker or a pic.
>>
>> King crab legs are very brittle and I just smash a leg section with my
>> fist to get at the meat. Still no pic needed for that.
>>
>> The pics or alternatives are for the smaller crabs.
>
> Small forks are convenient for eating whole Dungeness crab. On top of the
> legs, there is a compartmentalized section of good meat encased in stiff
> sections. A nut cracker is dandy for cracking the legs and claws. I have a
> couple of those too.
> Oh...and a bib if you´re wearing nice clothes :-)
>
>
Gary seems to think he's a know-it-all when it comes to seafood simply
because he lives near Virginia Beach. I don't get it.

All he has to do is look up things like crab cracker (yep, they also
work as nut crackers) and the small seafood fork. He's stubborn as
hell. Refuses to admit he doesn't know everything. More importantly,
he's trying to show me up. As if I care.

Jill

On Wednesday, March 31, 2021 at 7:59:32 PM UTC-5, wrote:
> On 3/31/2021 8:06 PM, Leo wrote:
> > On 2021 Mar 29, , Gary wrote
> > (in article >):
> >
> >> Certainly not for snow crab legs. Those aren't brittle. Just break on in
> >> half. No need for a cracker or a pic.
> >>
> >> King crab legs are very brittle and I just smash a leg section with my
> >> fist to get at the meat. Still no pic needed for that.
> >>
> >> The pics or alternatives are for the smaller crabs.
> >
> > Small forks are convenient for eating whole Dungeness crab. On top of the
> > legs, there is a compartmentalized section of good meat encased in stiff
> > sections. A nut cracker is dandy for cracking the legs and claws. I have a
> > couple of those too.
> > Oh...and a bib if you´re wearing nice clothes :-)
> >
> >
> Gary seems to think he's a know-it-all when it comes to seafood simply
> because he lives near Virginia Beach. I don't get it.
>
> All he has to do is look up things like crab cracker (yep, they also
> work as nut crackers) and the small seafood fork. He's stubborn as
> hell. Refuses to admit he doesn't know everything. More importantly,
> he's trying to show me up. As if I care.
>
> Jill


"And the low - level grudge match between Princess Jill and Gary continues...."

Lol...

--
Best
Greg

On 3/31/2021 8:59 PM, jmcquown wrote:
> On 3/31/2021 8:06 PM, Leo wrote:
>> On 2021 Mar 29, , Gary wrote
>> (in article >):
>>
>>> Certainly not for snow crab legs. Those aren't brittle. Just break on in
>>> half. No need for a cracker or a pic.
>>>
>>> King crab legs are very brittle and I just smash a leg section with my
>>> fist to get at the meat. Still no pic needed for that.
>>>
>>> The pics or alternatives are for the smaller crabs.
>>
>> Small forks are convenient for eating whole Dungeness crab. On top of the
>> legs, there is a compartmentalized section of good meat encased in stiff
>> sections. A nut cracker is dandy for cracking the legs and claws. I
>> have a
>> couple of those too.
>> Oh...and a bib if you´re wearing nice clothes :-)
>>
>>
> Gary seems to think he's a know-it-all when it comes to seafood simply
> because he lives near Virginia Beach. I don't get it.
>
> All he has to do is look up things like crab cracker (yep, they also
> work as nut crackers) and the small seafood fork. He's stubborn as
> hell. Refuses to admit he doesn't know everything. More importantly,
> he's trying to show me up. As if I care.
>
> Jill
>

lol

On 3/31/2021 9:09 PM, GM wrote:
> On Wednesday, March 31, 2021 at 7:59:32 PM UTC-5, wrote:
>> On 3/31/2021 8:06 PM, Leo wrote:
>>> On 2021 Mar 29, , Gary wrote
>>> (in article >):
>>>
>>>> Certainly not for snow crab legs. Those aren't brittle. Just break on in
>>>> half. No need for a cracker or a pic.
>>>>
>>>> King crab legs are very brittle and I just smash a leg section with my
>>>> fist to get at the meat. Still no pic needed for that.
>>>>
>>>> The pics or alternatives are for the smaller crabs.
>>>
>>> Small forks are convenient for eating whole Dungeness crab. On top of the
>>> legs, there is a compartmentalized section of good meat encased in stiff
>>> sections. A nut cracker is dandy for cracking the legs and claws. I have a
>>> couple of those too.
>>> Oh...and a bib if you´re wearing nice clothes :-)
>>>
>>>
>> Gary seems to think he's a know-it-all when it comes to seafood simply
>> because he lives near Virginia Beach. I don't get it.
>>
>> All he has to do is look up things like crab cracker (yep, they also
>> work as nut crackers) and the small seafood fork. He's stubborn as
>> hell. Refuses to admit he doesn't know everything. More importantly,
>> he's trying to show me up. As if I care.
>>
>> Jill
>
>
> "And the low - level grudge match between Princess Jill and Gary continues..."
>
> Lol...

Just watch...we'll probably end up getting married someday. Dammit!
I suppose I could put up with the hummingbird stuff.

Then the whine, "Please Jill, no sex today...it's my birthday!"

On Thursday, April 1, 2021 at 8:59:29 AM UTC-5, Gary wrote:
> On 3/31/2021 9:09 PM, GM wrote:
> > On Wednesday, March 31, 2021 at 7:59:32 PM UTC-5, wrote:
> >> On 3/31/2021 8:06 PM, Leo wrote:
> >>> On 2021 Mar 29, , Gary wrote
> >>> (in article >):
> >>>
> >>>> Certainly not for snow crab legs. Those aren't brittle. Just break on in
> >>>> half. No need for a cracker or a pic.
> >>>>
> >>>> King crab legs are very brittle and I just smash a leg section with my
> >>>> fist to get at the meat. Still no pic needed for that.
> >>>>
> >>>> The pics or alternatives are for the smaller crabs.
> >>>
> >>> Small forks are convenient for eating whole Dungeness crab. On top of the
> >>> legs, there is a compartmentalized section of good meat encased in stiff
> >>> sections. A nut cracker is dandy for cracking the legs and claws. I have a
> >>> couple of those too.
> >>> Oh...and a bib if you´re wearing nice clothes :-)
> >>>
> >>>
> >> Gary seems to think he's a know-it-all when it comes to seafood simply
> >> because he lives near Virginia Beach. I don't get it.
> >>
> >> All he has to do is look up things like crab cracker (yep, they also
> >> work as nut crackers) and the small seafood fork. He's stubborn as
> >> hell. Refuses to admit he doesn't know everything. More importantly,
> >> he's trying to show me up. As if I care.
> >>
> >> Jill
> >
> >
> > "And the low - level grudge match between Princess Jill and Gary continues..."
> >
> > Lol...
> Just watch...we'll probably end up getting married someday. Dammit!
> I suppose I could put up with the hummingbird stuff.
>
> Then the whine, "Please Jill, no sex today...it's my birthday!"



Jill prolly loves you, she is just a bit too "shy" to say it, lol...

For your wedding gift I will get you an Aunt Jemima cookie jar...

O:-)

--
Best
Greg

On Wednesday, March 31, 2021 at 8:59:32 PM UTC-4, wrote:
> On 3/31/2021 8:06 PM, Leo wrote:
> > On 2021 Mar 29, , Gary wrote
> > (in article >):
> >
> >> Certainly not for snow crab legs. Those aren't brittle. Just break on in
> >> half. No need for a cracker or a pic.
> >>
> >> King crab legs are very brittle and I just smash a leg section with my
> >> fist to get at the meat. Still no pic needed for that.
> >>
> >> The pics or alternatives are for the smaller crabs.
> >
> > Small forks are convenient for eating whole Dungeness crab. On top of the
> > legs, there is a compartmentalized section of good meat encased in stiff
> > sections. A nut cracker is dandy for cracking the legs and claws. I have a
> > couple of those too.
> > Oh...and a bib if you´re wearing nice clothes :-)
>
> Gary seems to think he's a know-it-all when it comes to seafood simply
> because he lives near Virginia Beach. I don't get it.
>
> All he has to do is look up things like crab cracker (yep, they also
> work as nut crackers) and the small seafood fork. He's stubborn as
> hell. Refuses to admit he doesn't know everything. More importantly,
> he's trying to show me up. As if I care.

Well, seafood is life in a coastal state.

On 4/1/2021 9:59 AM, Gary wrote:
> On 3/31/2021 9:09 PM, GM wrote:
>> On Wednesday, March 31, 2021 at 7:59:32 PM UTC-5,
>> wrote:
>>> On 3/31/2021 8:06 PM, Leo wrote:
>>>> On 2021 Mar 29, , Gary wrote
>>>> (in article >):
>>>>
>>>>> Certainly not for snow crab legs. Those aren't brittle. Just break
>>>>> on in
>>>>> half. No need for a cracker or a pic.
>>>>>
>>>>> King crab legs are very brittle and I just smash a leg section with my
>>>>> fist to get at the meat. Still no pic needed for that.
>>>>>
>>>>> The pics or alternatives are for the smaller crabs.
>>>>
>>>> Small forks are convenient for eating whole Dungeness crab. On top
>>>> of the
>>>> legs, there is a compartmentalized section of good meat encased in
>>>> stiff
>>>> sections. A nut cracker is dandy for cracking the legs and claws. I
>>>> have a
>>>> couple of those too.
>>>> Oh...and a bib if you´re wearing nice clothes :-)
>>>>
>>>>
>>> Gary seems to think he's a know-it-all when it comes to seafood simply
>>> because he lives near Virginia Beach. I don't get it.
>>>
>>> All he has to do is look up things like crab cracker (yep, they also
>>> work as nut crackers) and the small seafood fork. He's stubborn as
>>> hell. Refuses to admit he doesn't know everything. More importantly,
>>> he's trying to show me up. As if I care.
>>>
>>> Jill
>>
>>
>> "And the low - level grudge match between Princess Jill and Gary
>> continues..."
>>
>> Lol...
>
> Just watch...we'll probably end up getting married someday.Â* Dammit!

<snort!>

> I suppose I could put up with the hummingbird stuff.Â*
>
I spotted my first hummingbird of the year at the feeder on 3/31! A
male ruby-throat. I prepared a fresh batch of sugar water after I saw
him a couple of times. I'm about to dump what's in the feeder now, wash
it and fill it with fresh 'nectar'. Then I'll make another batch to
stash in the fridge.

Jill

On Friday, April 2, 2021 at 10:43:33 AM UTC-4, wrote:
> On 4/1/2021 9:59 AM, Gary wrote:
> > On 3/31/2021 9:09 PM, GM wrote:
> >> On Wednesday, March 31, 2021 at 7:59:32 PM UTC-5,
> >> wrote:
> >>> On 3/31/2021 8:06 PM, Leo wrote:
> >>>> On 2021 Mar 29, , Gary wrote
> >>>> (in article >):
> >>>>
> >>>>> Certainly not for snow crab legs. Those aren't brittle. Just break
> >>>>> on in
> >>>>> half. No need for a cracker or a pic.
> >>>>>
> >>>>> King crab legs are very brittle and I just smash a leg section with my
> >>>>> fist to get at the meat. Still no pic needed for that.
> >>>>>
> >>>>> The pics or alternatives are for the smaller crabs.
> >>>>
> >>>> Small forks are convenient for eating whole Dungeness crab. On top
> >>>> of the
> >>>> legs, there is a compartmentalized section of good meat encased in
> >>>> stiff
> >>>> sections. A nut cracker is dandy for cracking the legs and claws. I
> >>>> have a
> >>>> couple of those too.
> >>>> Oh...and a bib if you´re wearing nice clothes :-)
> >>>>
> >>>>
> >>> Gary seems to think he's a know-it-all when it comes to seafood simply
> >>> because he lives near Virginia Beach. I don't get it.
> >>>
> >>> All he has to do is look up things like crab cracker (yep, they also
> >>> work as nut crackers) and the small seafood fork. He's stubborn as
> >>> hell. Refuses to admit he doesn't know everything. More importantly,
> >>> he's trying to show me up. As if I care.
> >>>
> >>> Jill
> >>
> >>
> >> "And the low - level grudge match between Princess Jill and Gary
> >> continues..."
> >>
> >> Lol...
> >
> > Just watch...we'll probably end up getting married someday. Dammit!
> <snort!>
> > I suppose I could put up with the hummingbird stuff.
> >
> I spotted my first hummingbird of the year at the feeder on 3/31! A
> male ruby-throat. I prepared a fresh batch of sugar water after I saw
> him a couple of times. I'm about to dump what's in the feeder now, wash
> it and fill it with fresh 'nectar'. Then I'll make another batch to
> stash in the fridge.

Marriage is great! The lady is captivated by a guy who yacks and yacks all day. We know, we know. I sure hope they lady can stay flashy and have the great body. Otherwise, they guy may loose interest and start to go out drinking every time.