or have I just managed to filter out all the NetKop crap?

On 22-Jan-2007, "No Spam Please" >
wrote:

> or have I just managed to filter out all the NetKop crap?

I'm still here. Who are you?

--
Brick(Youth is wasted on young people)

wrote:
> On 22-Jan-2007, "No Spam Please" >
> wrote:
>
> > or have I just managed to filter out all the NetKop crap?
>
> I'm still here. Who are you?
>

Heheh, a lacsidaisical lonely lurker?

On 22-Jan-2007, "Tutall" > wrote:

> wrote:
> > On 22-Jan-2007, "No Spam Please" >
> > wrote:
> >
> > > or have I just managed to filter out all the NetKop
> > > crap?
> >
> > I'm still here. Who are you?
> >
>
> Heheh, a lacsidaisical lonely lurker?

I just can't imagine why folks aren't waiting in line to
reply
to . I suspect he's probably right
about filtering out the NetKops. Some people actually
expect others to act within the guidelines of newsgroup
etiquette. This newsgroup was founded on a love of
barbecue and the interaction of its devotees. It's too bad
that some feel that the entire internet should be a free
fire
zone.

ob. For some unknown reason the price of king crab has
plummeted here to a low this week of US$6.99/lb. I know
that Kilikini has an ongoing jones for it, so I picked up a
few pounds and after splitting with her, I tried some
myself.
I'm not sure it's as good as I thought, so I went back today
and bought six more pounds just to be sure. Kili was kind
enough to guide me with matching side dishes, so I put up
lunch today with King Crab with garlic butter sauce,
Broccolli
with cheddar cheese sauce and oven roasted potatoes tossed
in butter and parsley. So it wasn't barbecue. So I'm busted.
Tomorrow, I'll serve smoked rib roast with horseradish
sauce,
more of the roasted potatoes and buttered greenbeans with
toasted slivered almonds. If SWMABO holds her mouth right
I'll dash out to the Italian store and score a crusty
baguette
to round it all out.

Picture of the crab plate on ABF. (Where it belongs for a
change)
--
Brick(Youth is wasted on young people)

When king crab goes on sale here in LV, I get a few pounds and remove
the meat when I get home. I've found that if you vacuum seal the meat
and immediately freeze it, you'd never know it was frozen. The long
pieces from the bigger sections make wonderful "garnishes" for dishes
and the smaller chunks are great mixed in with red beans and rice,
gumbos and potato (crab) soup.

Incidentally, I've noticed both at Albertson's and Sam's Club that you
can now purchase bags of mixed seafood for use in gumbos or mixed in
with red beans and rice. The combination of sea critters is different,
but might include crab, shrimp, octopus, bay or sea scallops, squid,
clams, mussels and (Sam's Club) fake crab.

If you're in a hurry and want to whip something up that's darned
impressive, cook up a couple boxes of Zataran's Red Beans and Rice
according to the box directions. Then, about 10 minutes before it's
done, toss in a pound or so of mixed seafood. I typically use bay
scallops, medium peeled shrimp and crab, using one of my big King crab
leg pieces as a garnish on top of individual servings. I also tossed in
some Andoullie-type sausage once, but didn't care for the flavor
combination.

Nonny

wrote:
> On 22-Jan-2007, "Tutall" > wrote:
>
>> wrote:
>>> On 22-Jan-2007, "No Spam Please" >
>>> wrote:
>>>
>>>> or have I just managed to filter out all the NetKop
>>>> crap?
>>> I'm still here. Who are you?
>>>
>> Heheh, a lacsidaisical lonely lurker?
>
> I just can't imagine why folks aren't waiting in line to
> reply
> to . I suspect he's probably right
> about filtering out the NetKops. Some people actually
> expect others to act within the guidelines of newsgroup
> etiquette. This newsgroup was founded on a love of
> barbecue and the interaction of its devotees. It's too bad
> that some feel that the entire internet should be a free
> fire
> zone.
>
> ob. For some unknown reason the price of king crab has
> plummeted here to a low this week of US$6.99/lb. I know
> that Kilikini has an ongoing jones for it, so I picked up a
> few pounds and after splitting with her, I tried some
> myself.
> I'm not sure it's as good as I thought, so I went back today
> and bought six more pounds just to be sure. Kili was kind
> enough to guide me with matching side dishes, so I put up
> lunch today with King Crab with garlic butter sauce,
> Broccolli
> with cheddar cheese sauce and oven roasted potatoes tossed
> in butter and parsley. So it wasn't barbecue. So I'm busted.
> Tomorrow, I'll serve smoked rib roast with horseradish
> sauce,
> more of the roasted potatoes and buttered greenbeans with
> toasted slivered almonds. If SWMABO holds her mouth right
> I'll dash out to the Italian store and score a crusty
> baguette
> to round it all out.
>
> Picture of the crab plate on ABF. (Where it belongs for a
> change)

--
-Nonnymus-

In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the far right as well.

"Nonnymus" > wrote in message
...
> When king crab goes on sale here in LV, I get a few pounds and remove the
> meat when I get home. I've found that if you vacuum seal the meat and
> immediately freeze it, you'd never know it was frozen. The long pieces
> from the bigger sections make wonderful "garnishes" for dishes and the
> smaller chunks are great mixed in with red beans and rice, gumbos and
> potato (crab) soup.


Fresh halibut went on sale here for $5.99lb. I'm thinking of grilling
basted with olive oil and finishing with lime juice. It's rare to see it
this cheap. The whole ones are even cheaper. I used to do a lobster paste
white wine sauce... The flu will keep me from taking immediate advantage of
the freshness.