A MAN BOARDED AN AIRPLANE IN NEW ORLEANS, AT CHRISTMAS TIME
WITH A BOX OF CRABS.
A FEMALE CREW MEMBER TOOK THE BOX AND PROMISED TO PUT IT IN THE
CREW'S REFRIGERATOR, WHICH SHE DID.
THE MAN FIRMLY ADVISED HER THAT HE WAS HOLDING HER PERSONALLY
RESPONSIBLE FOR THE CRABS STAYING FROZEN, THEN PROCEEDED TO RANT
AND RAVE ABOUT WHAT WOULD HAPPEN IF SHE LET THE CRABS THAW OUT.
SHORTLY BEFORE LANDING IN NEW YORK, SHE ANNOUNCED TO THE ENTIRE CABIN,
"WOULD THE GENTLEMAN WHO GAVE ME THE CRABS IN NEW ORLEANS, PLEASE
RAISE YOUR HAND?"
NOT ONE HAND WENT UP ..
SO SHE TOOK THEM HOME, ATE THEM HERSELF, AND HAD A MERRY CHRISTMAS!
"Robatoy" wrote:
> I do love fresh
haddock though...and fresh scallops..YUMMMM
What, no walleye or pickerel as you Canucks call them.
There was a place in Wheatley that fried up a bunch of corn meal
rolled walleye in a cast iron skillet that was to die for.
Could walk there from the dock.
Would sail over at least once a season just for the fish fry.
Lew
Somebody wrote:
> (This is after I heard about what some ethnic people do with carp and
> such...)
It is no secret that carp have a mud vein that must be removed as well as
the belly fins which results in a couple of very tasty fillests, if you know
how to prepare them.
Something my father learned at a very early age growing up along the shores
of the Ohio river in southern Indiana.
Still remember my father pinning a strip of bacon on top of a fillet with a
couple of toothpicks, then putting them back under the broiler..
BTW, the best one are about 3-4 lbs.
Lew
"Robatoy" wrote:
>I do not know how drunk I would have to be to eat them raw.
Oysters on the half shell YUM.
Oysters fried, forget it.
>I can easily eat a tin of smoked oysters though. Like I can eat and
absolutely love braunschweiger and other liver sausages
How about herring in sour cream?
> I guess some people will eat anything. Freshly cut foreskins are quite
popular in the gay section of Toronto.
True story.
Took my lighting specialist, a lad named Murphy to meet my good Jewish
distributor who was quite a jokester.
After a while, Jewish distributor commented to Murphy, "you know that the
males of my faith are circumcised at birth, ever wonder what happens to the
foreskins?"
Murphy was unresponsive, so Jewish distributor continued, " ... they send
them back to Ireland where they are planted. When they grow up, they harvest
them, send them to New York City, where they become cops."
Wasn't much left to discuss that day.
Lew
Robatoy wrote:
> On Feb 9, 6:01 pm, "Lew Hodgett" <[email protected]> wrote:
>
>> How about herring in sour cream?
>>
>
> Nope.
>
> Fresh out of the North Sea, wee small ones (green herring aka
> Hollandse Nieuwe) drag the filet through some diced onion...yummmm
Onion and wine sauce. You betcha, dontcha know?
y04hn
On Feb 8, 10:01=A0pm, "Max" <[email protected]> wrote:
> "Charlie Self" <[email protected]> wrote
>
> > It's funny. I was born and raised near the waterfront, but I still
> > feel like the biggest problem with fish is that it isn't beef. Of
> > course, I feel pretty much the same way about chicken, but I can
> > really hurt a good pork chop or roast.
>
> LOL. One of my very good friends raises Herefords. My problem with beef is=
> that it isn't fish.
> I could do very well on a diet of grilled Trout fresh from the Rio Grande =
up
> around Creede, Colorado. Blackened Haddock, or Pecan crusted Salmon.
> Fried Catfish on occasion, with hush puppies of course. =A0Broiled Whitefi=
sh
> fresh from Lake Superior is good.
> I like a Friday fish fry of Smelt fresh from Saginaw Bay.
> And here I am in Texas beef country.
>
> Max
Oh come on man...I'm drooling here...
I'd love me a a mess of smelt...jeeeeezzz
Went to New Orleans the first full week in January, had oysters on the half
shell at the Acme Oyster House, fantastic! I've been eating oysters since I
was very young in Florida.
--
Mike
Watch for the bounce.
If ya didn't see it, ya didn't feel it.
If ya see it, it didn't go off.
Old Air Force Munitions Saying
IYAAYAS
"Max" <[email protected]> wrote in message
news:[email protected]...
>
> "Lew Hodgett" wrote
>>
>> "Robatoy" wrote:
>>
>>>I do not know how drunk I would have to be to eat them raw.
>>
>> Oysters on the half shell YUM.
>
> Oysters on the half shell remind me of a word in Spanish; gargajo. It's
> pronounced gar gah ho and you let it come from back in your throat.
> Don't read the rest of this if it's near you mealtime.
>
> A gargajo is loosely translated as phlegm but it really means a soemwhat
> more solid piece of material; still gooey, sticky......
> well you get the picture. Sort of like a raw oyster. <G>
>
> Max
>
>
>
Jerry <[email protected]> writes:
>On Feb 6, 12:06=A0pm, "Highland Pairos" <[email protected]>
>wrote:
>
>> I will never forget picking my sister up at Dulles Airport and seeing her
>> come down the jet way with a box full of cooked crawfish in her arms. =A0S=
>aid
>> she just put it right into the overhead and no questioned a thing.
>>
>
>Early 70's, used to fill my briefcase with Mexican food on return
>trips to Boston from El Paso/White Sands. Just couldn't get good
>Mexican in the west suburbs of Boston then. Airport security was a lot
>looser in those days, but I still used to get some funny looks.
>
>Jerry
I picked up a corner brace at an antique store in Austin once. When
I passed it through X-ray, the security folks became quite interested
(this was over a decade ago); it looked quite like a machine pistol
frame.... Had to take it out and explain what it was and how it was
used.
scott
"Robatoy" <[email protected]> wrote in message
news:eb7c081f-4096-482a-b156-27dbdc673063@m34g2000hsf.googlegroups.com...
On Feb 9, 8:37 pm, "Lew Hodgett" <[email protected]> wrote:
> "Robatoy" wrote:
> > Fresh out of the North Sea, wee small ones (green herring aka
>
> Hollandse Nieuwe) drag the filet through some diced onion...yummmm
>
> Actually, onions are included with the herring and the sour cream in the
> jars found in the dairy case.
>
> Think it is a Norwegian dish.
>
> Lew
Anywhere in the Baltic, really. Herring is a staple and the methods of
preserving it many. Or not. Tradition here has you biting the head off
your first smelt every run....
I dated a Norwegian dish.... Oh my.... nothing fishy about that one.
TWO things smell like fish ....
On Feb 7, 12:47=A0pm, Douglas Johnson <[email protected]> wrote:
> Jerry <[email protected]> wrote:
> >Early 70's, used to fill my briefcase with Mexican food on return
> >trips to Boston from El Paso/White Sands. Just couldn't get good
> >Mexican in the west suburbs of Boston then. Airport security was a lot
> >looser in those days, but I still used to get some funny looks.
>
> I did the same thing in the opposite direction. =A0I'd stop at Bay State L=
obster
> on my way to Logan. =A0They'd box up some lobsters in a nice carrier that =
fit the
> overhead just fine. =A0
>
> The lobsters would then die a horrible death in Dallas. =A0We would memori=
alize
> them with lemon and butter.
>
Angela has four older brothers in Nova Scotia who are all lobster
fishermen.
She tells a story about getting sick and tired of lobster sandwiches
in school while the rich kids had peanut butter.
She knows how to hypnotize a lobster, I kid you not. It will stand on
its head till she wakes is it up. She does that before she gives them
a 212 degree bath (100C) till the antennae pull off easily. Then to
watch her take one apart, seemingly without effort is quite
impressive.
I ate two nice lobsters and ended up discovering a 3" red welt on my
back. Thought nothing of it till the next time I had some lobster and
it became a 6" welt....I am not allergic to anything else like shrimp
or crab.
Frankly, I'm not too heart-broken about it, I'd much rather have a
filet mignon with bearnaise with a nice claret. I do love fresh
haddock though...and fresh scallops..YUMMMM
I had a haddock the other day, took a couple vicodine and it went away.
hey that kinda rymes.
all b.s. aside i was in Nova Scotia buying logs back in the late 80s,
stopped at little greasey spoon in Dartmouth and had scallops that were
outta this world. also stopped in Digby but was told the entire Digby
fleet could not find scallops at that time so i ended up having clams
there but it was like eatting little peices of rubber. ross
On Feb 7, 8:30=A0pm, [email protected] (Ross Hebeisen) wrote:
> I had a haddock the other day, took a couple vicodine and it went away.
> hey that kinda rymes.
> all b.s. aside i was in Nova Scotia buying logs back in the late 80s,
> stopped at =A0little greasey spoon in Dartmouth and had scallops that were=
> outta this world. also stopped in Digby but was told the entire Digby
> fleet could not find scallops at that time so i ended up having clams
> there but it was like eatting little peices of rubber. ross
I like clam chowder, but the way they eat them in Digby..naaaa. not so
much.
Nova Scotian logs, eh? Like these? Also Nova Scotia.
http://i123.photobucket.com/albums/o290/Robatoy/Wood.jpg
On Feb 8, 8:36 am, Robatoy <[email protected]> wrote:
> On Feb 8, 8:09 am, "Swingman" <[email protected]> wrote:> "Robatoy" wrote
>
> > > Well... no barramundi is...
>
> > Barramundi from Bundeburg. Second the barramundi ... best perch I ever had!
> > :) Can't believe it's been that long since I had any that I'd almost
> > forgotten about it. IIRC, you can just about shave with the gills ... ouch!
>
> You know I find is strange about sea-food? Fresh water or salt water?
> When it's good, there is nothing like it, just excellent.
> But, boy, when it isn't.........
>
> I guess one doesn't 'age' fish like one 'ages' beef...LOL
It's funny. I was born and raised near the waterfront, but I still
feel like the biggest problem with fish is that it isn't beef. Of
course, I feel pretty much the same way about chicken, but I can
really hurt a good pork chop or roast.
On Feb 9, 8:08=A0pm, jo4hn <[email protected]> wrote:
> Robatoy wrote:
> > On Feb 9, 6:01 pm, "Lew Hodgett" <[email protected]> wrote:
>
> >> How about herring in sour cream?
>
> > Nope.
>
> > Fresh out of the North Sea, wee small ones (green herring aka
> > Hollandse Nieuwe) drag the filet through some diced onion...yummmm
>
> Onion and wine sauce. =A0You betcha, dontcha know?
> =A0 =A0 =A0 =A0 y04hn
Almost there... but instead of wine sauce, Akvavit.
Right off the deck onto the dock, shove away the ice and grab that
little filet by the tail. Drag it through diced onion and lower it
into the throat like a bird feeding its young.
I grew up 16 km from there: Katwijk (watch the wrap)
http://mistersandman.rtvkatwijk.nl/mistersandman/www/images/stories/hollands=
e_nieuwe_2006_001.jpg
On Feb 9, 9:15=A0am, "Max" <[email protected]> wrote:
> "Max" wrote in message
> > LOL. One of my very good friends raises Herefords. My problem with beef =
is
> > that it isn't fish.
> <snip>
> > And here I am in Texas beef country.
>
> Just like fishing, if you know where and when to look, there are plenty of=
> prairie oysters. =A0;)
>
I heard about those. They are easily identified, but I'm told the
bearer of those tasty nuggets don't give them up willingly.
Like an idiot, I Googled sonovabitch stew. I'll be off my food for a
few days.
Wiki also went into details about 'organ consumption' in foreign
lands. I laughed at the line that mentioned "usually spiced to
'enhance' flavours". Mask maybe?
I eat eel, but not oysters. Too 'horky' looking. Oh yummy, a shell
with a wad of phlegm, yippeee.
I do not know how drunk I would have to be to eat them raw.
I can easily eat a tin of smoked oysters though. Like I can eat and
absolutely love braunschweiger and other liver sausages...but can't
eat liver by itself.
No problems with headcheese or deep fried calf brains either...no
tripe though... nu-uh.no.
I guess some people will eat anything. Freshly cut foreskins are quite
popular in the gay section of Toronto... they sell them as chewing gum
to the queers.
-----------
Which reminds of the story of a cowboy walking into a bar in Texas and
bragging that his son was 22 pounds when he was born.
The next day, he told everybody that his son now weighed 24 pounds.
The next day, he told everybody that his son now weighed 26 pounds.
The next day, he told everybody that his son now weighed 28 pounds.
Then the next day, he told everybody that his son now weighed 22
pounds again.
When somebody asked what happened the cowboy replied: " Had him
circumcised."
"Robatoy" <[email protected]> wrote in message
news:b64168d9-9b07-4296-a898-6e60f4a14ecf@s12g2000prg.googlegroups.com...
> (This is after I heard about what some ethnic people do with carp and
> such...)
Ethnic people? Hell most of Europe considers carp to be a near delicacy.
Must be something better about the bottom of their waters than ours...
--
-Mike-
[email protected]
On Feb 9, 6:01=A0pm, "Lew Hodgett" <[email protected]> wrote:
>
> How about herring in sour cream?
>
Nope.
Fresh out of the North Sea, wee small ones (green herring aka
Hollandse Nieuwe) drag the filet through some diced onion...yummmm
On Feb 8, 8:09=A0am, "Swingman" <[email protected]> wrote:
> "Robatoy" wrote
>
> > Well... no barramundi is...
>
> Barramundi from Bundeburg. Second the barramundi ... best perch I ever had=
!
> :) Can't believe it's been that long since I had any that I'd almost
> forgotten about it. IIRC, you can just about shave with the gills ... ouch=
!
>
You know I find is strange about sea-food? Fresh water or salt water?
When it's good, there is nothing like it, just excellent.
But, boy, when it isn't.........
I guess one doesn't 'age' fish like one 'ages' beef...LOL
"Robatoy" wrote
> Well... no barramundi is...
Barramundi from Bundeburg. Second the barramundi ... best perch I ever had!
:) Can't believe it's been that long since I had any that I'd almost
forgotten about it. IIRC, you can just about shave with the gills ... ouch!
--
www.e-woodshop.net
Last update: 12/14/07
KarlC@ (the obvious)
"Robatoy" wrote
>> Just like fishing, if you know where and when to look, there are plenty
of
>> prairie oysters. ;)
>I heard about those. They are easily identified, but I'm told the
>bearer of those tasty nuggets don't give them up willingly.
If you've eaten wieners, or those nondescript sausages, you've probably
already had them. As they say about packing plants, nothing but the squeal
is wasted.
--
www.e-woodshop.net
Last update: 12/14/07
KarlC@ (the obvious)
"Lew Hodgett" <[email protected]> wrote in message
news:[email protected]...
>
>
> A MAN BOARDED AN AIRPLANE IN NEW ORLEANS, AT CHRISTMAS TIME
> WITH A BOX OF CRABS.
>
> A FEMALE CREW MEMBER TOOK THE BOX AND PROMISED TO PUT IT IN THE
> CREW'S REFRIGERATOR, WHICH SHE DID.
>
> THE MAN FIRMLY ADVISED HER THAT HE WAS HOLDING HER PERSONALLY
> RESPONSIBLE FOR THE CRABS STAYING FROZEN, THEN PROCEEDED TO RANT
> AND RAVE ABOUT WHAT WOULD HAPPEN IF SHE LET THE CRABS THAW OUT.
>
> SHORTLY BEFORE LANDING IN NEW YORK, SHE ANNOUNCED TO THE ENTIRE CABIN,
> "WOULD THE GENTLEMAN WHO GAVE ME THE CRABS IN NEW ORLEANS, PLEASE
> RAISE YOUR HAND?"
>
> NOT ONE HAND WENT UP ..
>
> SO SHE TOOK THEM HOME, ATE THEM HERSELF, AND HAD A MERRY CHRISTMAS!
>
>
>
Shooting approaches in marginal weather after an all-night mission when the
other aircraft in the pattern, a KC 135 from a unit redeploying from Europe,
weathered out of home base, called the command post.
"Our control says they anticipate fog for two more day. Get on the phone
and see what you can do to sell 100 live lobsters at $5.00 each (Loring,
Maine) before they spoil."
Wife and I ate lobster for breakfast. My crew accounted for ten more.
"Robatoy" <[email protected]> wrote in message
news:[email protected]...
Angela has four older brothers in Nova Scotia who are all lobster
fishermen.
She tells a story about getting sick and tired of lobster sandwiches
in school while the rich kids had peanut butter.
Yep, one of the few things we could afford to eat when I had two stripes and
was stationed in Anchorage was king crab. Fifty cents a pound. USDA "good"
(bet you've never seen grade that low) hamburger in the commissary was twice
that hand half fat.
"Mike Marlow" <[email protected]> wrote in
news:[email protected]:
>
> "Robatoy" <[email protected]> wrote in message
> news:b64168d9-9b07-4296-a898-6e60f4a14ecf@s12g2000prg.googlegroups.com.
> ..
>
>
>> (This is after I heard about what some ethnic people do with carp and
>> such...)
>
> Ethnic people? Hell most of Europe considers carp to be a near
> delicacy. Must be something better about the bottom of their waters
> than ours...
>
Farm raised in concrete ponds.
"Charlie Self" wrote
> Is that the one where you pull the carp out of the oven, lift off the
> bacon, eat that, and feed the carp to the dogs?
When I was in college I remember the old Czech's around the Brazos and
Little Brazos rivers West of College Station, TX used to gill net "buffalo
carp", grind them up, and put them in their sausage.
One small family operation in those days is now a pretty good size company,
and well known in Texas, and I often wonder if they still have that
particular "additive/filler" in their products.
--
www.e-woodshop.net
Last update: 12/14/07
KarlC@ (the obvious)
"Max" wrote in message
> LOL. One of my very good friends raises Herefords. My problem with beef is
> that it isn't fish.
<snip>
> And here I am in Texas beef country.
Just like fishing, if you know where and when to look, there are plenty of
prairie oysters. ;)
--
www.e-woodshop.net
Last update: 12/14/07
KarlC@ (the obvious)
Jerry <[email protected]> wrote:
>Early 70's, used to fill my briefcase with Mexican food on return
>trips to Boston from El Paso/White Sands. Just couldn't get good
>Mexican in the west suburbs of Boston then. Airport security was a lot
>looser in those days, but I still used to get some funny looks.
I did the same thing in the opposite direction. I'd stop at Bay State Lobster
on my way to Logan. They'd box up some lobsters in a nice carrier that fit the
overhead just fine.
The lobsters would then die a horrible death in Dallas. We would memorialize
them with lemon and butter.
-- Doug
On Feb 6, 12:06=A0pm, "Highland Pairos" <[email protected]>
wrote:
> I will never forget picking my sister up at Dulles Airport and seeing her
> come down the jet way with a box full of cooked crawfish in her arms. =A0S=
aid
> she just put it right into the overhead and no questioned a thing.
>
Early 70's, used to fill my briefcase with Mexican food on return
trips to Boston from El Paso/White Sands. Just couldn't get good
Mexican in the west suburbs of Boston then. Airport security was a lot
looser in those days, but I still used to get some funny looks.
Jerry
On Feb 8, 3:54=A0pm, [email protected] (Scott Lurndal) wrote:
> >On Feb 8, 8:36 am, Robatoy <[email protected]> wrote:
> >> On Feb 8, 8:09 am, "Swingman" <[email protected]> wrote:> "Robatoy" wrote=
>
> >> > > Well... no barramundi is...
>
> >> > Barramundi from Bundeburg. Second the barramundi ... best perch I eve=
r had!
> >> > :) Can't believe it's been that long since I had any that I'd almost
> >> > forgotten about it. IIRC, you can just about shave with the gills ...=
ouch!
>
> >> You know I find is strange about sea-food? Fresh water or salt water?
> >> When it's good, there is nothing like it, just excellent.
> >> But, boy, when it isn't.........
>
> >> I guess one doesn't 'age' fish like one 'ages' beef...LOL
>
> You've never had Lutefisk, I take it.
>
> scott
Noo? (I am soooo afraid to ask..... )
When I feel courageous, I might Google.... *bracing myself*
(This is after I heard about what some ethnic people do with carp and
such...)
On Feb 8, 9:42=A0pm, "Mike Marlow" <[email protected]> wrote:
> "Robatoy" <[email protected]> wrote in message
>
> news:b64168d9-9b07-4296-a898-6e60f4a14ecf@s12g2000prg.googlegroups.com...
>
> > (This is after I heard about what some ethnic people do with carp and
> > such...)
>
> Ethnic people? =A0Hell most of Europe considers carp to be a near delicacy=
.
> Must be something better about the bottom of their waters than ours...
>
fewer bottom feeders??..naaaa that won't happen till November 08
On Feb 9, 2:10 am, "Lew Hodgett" <[email protected]> wrote:
> Somebody wrote:
> > (This is after I heard about what some ethnic people do with carp and
> > such...)
>
> It is no secret that carp have a mud vein that must be removed as well as
> the belly fins which results in a couple of very tasty fillests, if you know
> how to prepare them.
>
> Something my father learned at a very early age growing up along the shores
> of the Ohio river in southern Indiana.
>
> Still remember my father pinning a strip of bacon on top of a fillet with a
> couple of toothpicks, then putting them back under the broiler..
>
> BTW, the best one are about 3-4 lbs.
>
> Lew
Is that the one where you pull the carp out of the oven, lift off the
bacon, eat that, and feed the carp to the dogs?
On Feb 7, 10:39=A0pm, "Lew Hodgett" <[email protected]> wrote:
> "Robatoy" =A0wrote:
> > I do love fresh
>
> haddock though...and fresh scallops..YUMMMM
>
> What, no walleye or pickerel as you Canucks call them.
>
Walleye is probably my favourite fresh water fish. Well... no
barramundi is...but so is yellow perch.. all good. I guess barramundi
is Australia's walleye.. looks like it anyway..sure is tasty.
BUT....
Fresh haddock, smallish in size, done the way Angela does them is my
absolute favourite (next to cold smoked pacific salmon, but we won't
tell her.)
On Feb 9, 8:37=A0pm, "Lew Hodgett" <[email protected]> wrote:
> "Robatoy" wrote:
> > Fresh out of the North Sea, wee small ones (green herring aka
>
> Hollandse Nieuwe) drag the filet through some diced onion...yummmm
>
> Actually, onions are included with the herring and the sour cream in the
> jars found in the dairy case.
>
> Think it is a Norwegian dish.
>
> Lew
I dated a Norwegian dish.... Oh my.... nothing fishy about that one.
"Charlie Self" <[email protected]> wrote
> It's funny. I was born and raised near the waterfront, but I still
> feel like the biggest problem with fish is that it isn't beef. Of
> course, I feel pretty much the same way about chicken, but I can
> really hurt a good pork chop or roast.
LOL. One of my very good friends raises Herefords. My problem with beef is
that it isn't fish.
I could do very well on a diet of grilled Trout fresh from the Rio Grande up
around Creede, Colorado. Blackened Haddock, or Pecan crusted Salmon.
Fried Catfish on occasion, with hush puppies of course. Broiled Whitefish
fresh from Lake Superior is good.
I like a Friday fish fry of Smelt fresh from Saginaw Bay.
And here I am in Texas beef country.
Max
"Charlie Self" <[email protected]> wrote in message
news:cd897827-fffa-4b86-a0f6-898b354d1186@f10g2000hsf.googlegroups.com...
> On Feb 9, 2:10 am, "Lew Hodgett" <[email protected]> wrote:
>> Somebody wrote:
>> > (This is after I heard about what some ethnic people do with carp and
>> > such...)
>>
Yep, Asians love carp too. Easily raised in water with poor oxygen content
like swamps and pools, especially important where meat is a rarity.
>> It is no secret that carp have a mud vein that must be removed as well as
>> the belly fins which results in a couple of very tasty fillests, if you
>> know
>> how to prepare them.
>>
>> Something my father learned at a very early age growing up along the
>> shores
>> of the Ohio river in southern Indiana.
>>
>> Still remember my father pinning a strip of bacon on top of a fillet with
>> a
>> couple of toothpicks, then putting them back under the broiler..
>>
>
> Is that the one where you pull the carp out of the oven, lift off the
> bacon, eat that, and feed the carp to the dogs?
Rosebushes. Wouldn't do that to my dogs. Made it a point of never
returning a chance-caught carp to any body of water.
"Lew Hodgett" wrote
>
> "Robatoy" wrote:
>
>>I do not know how drunk I would have to be to eat them raw.
>
> Oysters on the half shell YUM.
Oysters on the half shell remind me of a word in Spanish; gargajo. It's
pronounced gar gah ho and you let it come from back in your throat. Don't
read the rest of this if it's near you mealtime.
A gargajo is loosely translated as phlegm but it really means a soemwhat
more solid piece of material; still gooey, sticky......
well you get the picture. Sort of like a raw oyster. <G>
Max
I will never forget picking my sister up at Dulles Airport and seeing her
come down the jet way with a box full of cooked crawfish in her arms. Said
she just put it right into the overhead and no questioned a thing.
That was a good meal that night. Crawdads and Abita straight from NOLA.
SteveP.
"Lew Hodgett" <[email protected]> wrote in message
news:[email protected]...
>
>
> A MAN BOARDED AN AIRPLANE IN NEW ORLEANS, AT CHRISTMAS TIME
> WITH A BOX OF CRABS.
>
> A FEMALE CREW MEMBER TOOK THE BOX AND PROMISED TO PUT IT IN THE
> CREW'S REFRIGERATOR, WHICH SHE DID.
>
> THE MAN FIRMLY ADVISED HER THAT HE WAS HOLDING HER PERSONALLY
> RESPONSIBLE FOR THE CRABS STAYING FROZEN, THEN PROCEEDED TO RANT
> AND RAVE ABOUT WHAT WOULD HAPPEN IF SHE LET THE CRABS THAW OUT.
>
> SHORTLY BEFORE LANDING IN NEW YORK, SHE ANNOUNCED TO THE ENTIRE CABIN,
> "WOULD THE GENTLEMAN WHO GAVE ME THE CRABS IN NEW ORLEANS, PLEASE
> RAISE YOUR HAND?"
>
> NOT ONE HAND WENT UP ..
>
> SO SHE TOOK THEM HOME, ATE THEM HERSELF, AND HAD A MERRY CHRISTMAS!
>
>
>
>
>
>
>
>
"Swingman" <[email protected]> wrote in message
news:[email protected]...
> "Max" wrote in message
>
>> LOL. One of my very good friends raises Herefords. My problem with beef
>> is
>> that it isn't fish.
> <snip>
>> And here I am in Texas beef country.
>
> Just like fishing, if you know where and when to look, there are plenty of
> prairie oysters. ;)
>
> --
> www.e-woodshop.net
> Last update: 12/14/07
> KarlC@ (the obvious)
My taste for "unusual" dishes includes such exotics as menudo and grits but
not prairie oysters. I don't know if you've ever heard of sonofabitch stew
but it's not on my list of favorites either.<G>
Max
"Douglas Johnson" wrote
> Jerry wrote:
>
> >Early 70's, used to fill my briefcase with Mexican food on return
> >trips to Boston from El Paso/White Sands. Just couldn't get good
> >Mexican in the west suburbs of Boston then. Airport security was a lot
> >looser in those days, but I still used to get some funny looks.
>
> I did the same thing in the opposite direction. I'd stop at Bay State
Lobster
> on my way to Logan. They'd box up some lobsters in a nice carrier that
fit the
> overhead just fine.
>
> The lobsters would then die a horrible death in Dallas. We would
memorialize
> them with lemon and butter.
Did the same to their cousins. Back in the early 80's, two brothers from
Boston worked for me in the 'O&G bidness'. They took bi-monthly trips home
and were under strict orders to not bother to come back unless they could
bring all the "chicken lobsters" they could stuff in the overhead
compartment on each trip.
Since the critters looked just like big ass mudbugs, it was real hard at
first for this coonass to cook something in plain old boiling water, with NO
seasoning whatsoever ... just didn't seem right ... but eventually got very
proficient at putting them out of their misery, tastefully and mercifully.
--
www.e-woodshop.net
Last update: 12/14/07
KarlC@ (the obvious)
>On Feb 8, 8:36 am, Robatoy <[email protected]> wrote:
>> On Feb 8, 8:09 am, "Swingman" <[email protected]> wrote:> "Robatoy" wrote
>>
>> > > Well... no barramundi is...
>>
>> > Barramundi from Bundeburg. Second the barramundi ... best perch I ever had!
>> > :) Can't believe it's been that long since I had any that I'd almost
>> > forgotten about it. IIRC, you can just about shave with the gills ... ouch!
>>
>> You know I find is strange about sea-food? Fresh water or salt water?
>> When it's good, there is nothing like it, just excellent.
>> But, boy, when it isn't.........
>>
>> I guess one doesn't 'age' fish like one 'ages' beef...LOL
You've never had Lutefisk, I take it.
scott