I was given way too many fresh clams this morning. These are the good
ones though. Fresh "caught" just yesterday morning from the eastern
shore of Virginia. Clean salty water over there. These are very alive
and clamped up in their shells and a pain to open but I will.

I might steam a few open today too. That's the easy way.

I tried to give half of them away this morning but no one was
interested. I just don't feel like processing this many out of the
blue (about 3 dozen). They are good ones though..not too small but
also not the large tough chowder clams.

These are perfect for dredging in flour whole for making fried clams.
Not strips of clam like most restaurants sell.

Anyway, I'm stuck with them so I'll process them all. I'll have some
fresh fried clams this afternoon. The rest I'll open and freeze in
pint containers. They might be fine to fry later on after thawed but
regardless they will be perfect for making clam chowder in the future.

Fresh seafood is common here. I even joked the guy that gave them to
me this morning..."Most people would LOVE to get some fresh live
seafood for free and here we both are trying to give them away."

On Thursday, May 19, 2016 at 10:17:14 AM UTC-4, Gary wrote:
>
> I tried to give half of them away this morning but no one was
> interested. I just don't feel like processing this many out of the
> blue (about 3 dozen).

30 clams and a beer in 30 minutes. No problem.

Make some stuffed clam cakes on the shell.

On Thu, 19 May 2016 10:17:28 -0400, Gary > wrote:

>I was given way too many fresh clams this morning. These are the good
>ones though. Fresh "caught" just yesterday morning from the eastern
>shore of Virginia. Clean salty water over there. These are very alive
>and clamped up in their shells and a pain to open but I will.
>
>I might steam a few open today too. That's the easy way.
>
>I tried to give half of them away this morning but no one was
>interested. I just don't feel like processing this many out of the
>blue (about 3 dozen). They are good ones though..not too small but
>also not the large tough chowder clams.

Three dozen medium clams is perfect for a 6 qt pot of Manhattan clam
chowder, or a red clam sauce for linguinni/****ghetti.
Prepare them like for mussels marinara, I gaurantee you'll eat all
three dozen in one sitting.
http://recipes.epicurean.com/recipe/...-marinara.html
You don't need jarred sauce, add a large can of diced tomatoes.
That's a good recipe to serve over pepper biscuits:
http://carlydefilippo.com/2011/12/21...pper-biscuits/

>These are perfect for dredging in flour whole for making fried clams.
>Not strips of clam like most restaurants sell.
>
>Anyway, I'm stuck with them so I'll process them all. I'll have some
>fresh fried clams this afternoon. The rest I'll open and freeze in
>pint containers. They might be fine to fry later on after thawed but
>regardless they will be perfect for making clam chowder in the future.
>
>Fresh seafood is common here. I even joked the guy that gave them to
>me this morning..."Most people would LOVE to get some fresh live
>seafood for free and here we both are trying to give them away."

On 5/19/2016 10:19 AM, Sqwertz wrote:
> Purge them
-----------------------------------------------------------------------------------
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.

----------------------------------------------------------------------------------------

Sqwertz wrote:
>
> Gary wrote:
>
> > Anyway, I'm stuck with them so I'll process them all. I'll have some
> > fresh fried clams this afternoon. The rest I'll open and freeze in
> > pint containers. They might be fine to fry later on after thawed but
> > regardless they will be perfect for making clam chowder in the future.
>
> Purge them with cornmeal while they're still active. Nothing worse
> than sandy clams. I'd rather have no clams than clams with even a
> grain of sand.

I almost didn't answer this one. I just know it's going to set off an
argument that you always have to win. lol We could talk about this
more though without resorting to name calling. I can explain myself in
more detail.

But wth?
You don't need to purge clams (or oysters). The "sand" you might get
is pieces of the fragile shell when opening them live with a knife. I
realize the internet is full of 'need to purge' info. Do you always
believe the internet? Ask any water man. Ask me. I've never (to my
recollection) gotten a piece of ingested sand in a clam or oyster. The
only clams I've ever eaten (other than from a restaurant) are ones
that I dig up myself or ones purchased from the Eastern Shore of
Virginia...fresh off the boat. Those animals purge sand immediately
themselves. Sand is very irritating to their soft bodies.

I even looked on Snopes. Was surprised they didn't "myth bust" that
subject. Especially the using of cornmeal. Seriously? lol!

On 5/19/2016 7:17 AM, Lardass Gary wrote:
> I was given way too many fresh clams this morning. These are the good
> ones though. Fresh "caught" just yesterday morning from the eastern
> shore of Virginia. Clean salty water over there. These are very alive
> and clamped up in their shells and a pain to open but I will.
>
> I might steam a few open today too. That's the easy way.


Gary, I'm gonna talk with Pleasance about these clams, bearded or
otherwise........;-)

On Friday, May 20, 2016 at 8:54:13 AM UTC-4, Gary wrote:
> Sqwertz wrote:
> >
> > Gary wrote:
> >
> > > Anyway, I'm stuck with them so I'll process them all. I'll have some
> > > fresh fried clams this afternoon. The rest I'll open and freeze in
> > > pint containers. They might be fine to fry later on after thawed but
> > > regardless they will be perfect for making clam chowder in the future..
> >
> > Purge them with cornmeal while they're still active. Nothing worse
> > than sandy clams. I'd rather have no clams than clams with even a
> > grain of sand.
>
> I almost didn't answer this one. I just know it's going to set off an
> argument that you always have to win. lol We could talk about this
> more though without resorting to name calling. I can explain myself in
> more detail.
>
> But wth?
> You don't need to purge clams (or oysters). The "sand" you might get
> is pieces of the fragile shell when opening them live with a knife. I
> realize the internet is full of 'need to purge' info. Do you always
> believe the internet? Ask any water man. Ask me. I've never (to my
> recollection) gotten a piece of ingested sand in a clam or oyster. The
> only clams I've ever eaten (other than from a restaurant) are ones
> that I dig up myself or ones purchased from the Eastern Shore of
> Virginia...fresh off the boat. Those animals purge sand immediately
> themselves. Sand is very irritating to their soft bodies.
>
> I even looked on Snopes. Was surprised they didn't "myth bust" that
> subject. Especially the using of cornmeal. Seriously? lol!

I agree with you. When eating steamers in New England, after removing the clam from its shell and pulling off the "skin" over the foot they are washed in broth, dipped in butter and then eaten. Any grit is left in the broth, it not being inside the clam flesh. I cannot ever remember having a gritty clam after it has been washed like this.

http"//www.richardfisher.com

"Colonel Edmund J. Burke" wrote:
>
> On 5/19/2016 7:17 AM, Lardass Gary wrote:
> > I was given way too many fresh clams this morning. These are the good
> > ones though. Fresh "caught" just yesterday morning from the eastern
> > shore of Virginia. Clean salty water over there. These are very alive
> > and clamped up in their shells and a pain to open but I will.
> >
> > I might steam a few open today too. That's the easy way.
>
> Gary, I'm gonna talk with Pleasance about these clams, bearded or
> otherwise........;-)

Well, your subject line was pretty funny.

Helpful person wrote:
>
> On Friday, May 20, 2016 at 8:54:13 AM UTC-4, Gary wrote:
> > Sqwertz wrote:
> > >
> > > Gary wrote:
> > >
> > > > Anyway, I'm stuck with them so I'll process them all. I'll have some
> > > > fresh fried clams this afternoon. The rest I'll open and freeze in
> > > > pint containers. They might be fine to fry later on after thawed but
> > > > regardless they will be perfect for making clam chowder in the future.
> > >
> > > Purge them with cornmeal while they're still active. Nothing worse
> > > than sandy clams. I'd rather have no clams than clams with even a
> > > grain of sand.
> >
> > I almost didn't answer this one. I just know it's going to set off an
> > argument that you always have to win. lol We could talk about this
> > more though without resorting to name calling. I can explain myself in
> > more detail.
> >
> > But wth?
> > You don't need to purge clams (or oysters). The "sand" you might get
> > is pieces of the fragile shell when opening them live with a knife. I
> > realize the internet is full of 'need to purge' info. Do you always
> > believe the internet? Ask any water man. Ask me. I've never (to my
> > recollection) gotten a piece of ingested sand in a clam or oyster. The
> > only clams I've ever eaten (other than from a restaurant) are ones
> > that I dig up myself or ones purchased from the Eastern Shore of
> > Virginia...fresh off the boat. Those animals purge sand immediately
> > themselves. Sand is very irritating to their soft bodies.
> >
> > I even looked on Snopes. Was surprised they didn't "myth bust" that
> > subject. Especially the using of cornmeal. Seriously? lol!
>
> I agree with you. When eating steamers in New England, after removing the clam from its shell and pulling off the "skin" over the foot they are washed in broth, dipped in butter and then eaten. Any grit is left in the broth, it not being inside the clam flesh. I cannot ever remember having a gritty clam after it has been washed like this.

I only wash the outside of the shells before cooking or opening.
You've got to watch for the shell edge crumbling a bit though when
opening live clams. Wash before cooking then steam open clams...never
a bit of grit, in my experience.

On Friday, May 20, 2016 at 10:30:12 AM UTC-4, Gary wrote:
> Helpful person wrote:
> >
> > On Friday, May 20, 2016 at 8:54:13 AM UTC-4, Gary wrote:
> > > Sqwertz wrote:
> > > >
> > > > Gary wrote:
> > > >
> > > > > Anyway, I'm stuck with them so I'll process them all. I'll have some
> > > > > fresh fried clams this afternoon. The rest I'll open and freeze in
> > > > > pint containers. They might be fine to fry later on after thawed but
> > > > > regardless they will be perfect for making clam chowder in the future.
> > > >
> > > > Purge them with cornmeal while they're still active. Nothing worse
> > > > than sandy clams. I'd rather have no clams than clams with even a
> > > > grain of sand.
> > >
> > > I almost didn't answer this one. I just know it's going to set off an
> > > argument that you always have to win. lol We could talk about this
> > > more though without resorting to name calling. I can explain myself in
> > > more detail.
> > >
> > > But wth?
> > > You don't need to purge clams (or oysters). The "sand" you might get
> > > is pieces of the fragile shell when opening them live with a knife. I
> > > realize the internet is full of 'need to purge' info. Do you always
> > > believe the internet? Ask any water man. Ask me. I've never (to my
> > > recollection) gotten a piece of ingested sand in a clam or oyster. The
> > > only clams I've ever eaten (other than from a restaurant) are ones
> > > that I dig up myself or ones purchased from the Eastern Shore of
> > > Virginia...fresh off the boat. Those animals purge sand immediately
> > > themselves. Sand is very irritating to their soft bodies.
> > >
> > > I even looked on Snopes. Was surprised they didn't "myth bust" that
> > > subject. Especially the using of cornmeal. Seriously? lol!
> >
> > I agree with you. When eating steamers in New England, after removing the clam from its shell and pulling off the "skin" over the foot they are washed in broth, dipped in butter and then eaten. Any grit is left in the broth, it not being inside the clam flesh. I cannot ever remember having a gritty clam after it has been washed like this.
>
> I only wash the outside of the shells before cooking or opening.
> You've got to watch for the shell edge crumbling a bit though when
> opening live clams. Wash before cooking then steam open clams...never
> a bit of grit, in my experience.

Probably depends on the type of clam. New England steamers are particularly gritty if not washed after cooking.

http://www.richardfisher.com

On Fri, 20 May 2016 08:54:32 -0400, Gary > wrote:

>Sqwertz wrote:
>>
>> Gary wrote:
>>
>> > Anyway, I'm stuck with them so I'll process them all. I'll have some
>> > fresh fried clams this afternoon. The rest I'll open and freeze in
>> > pint containers. They might be fine to fry later on after thawed but
>> > regardless they will be perfect for making clam chowder in the future.
>>
>> Purge them with cornmeal while they're still active. Nothing worse
>> than sandy clams. I'd rather have no clams than clams with even a
>> grain of sand.
>
>I almost didn't answer this one. I just know it's going to set off an
>argument that you always have to win. lol We could talk about this
>more though without resorting to name calling. I can explain myself in
>more detail.
>
>But wth?
>You don't need to purge clams (or oysters). The "sand" you might get
>is pieces of the fragile shell when opening them live with a knife. I
>realize the internet is full of 'need to purge' info. Do you always
>believe the internet? Ask any water man. Ask me. I've never (to my
>recollection) gotten a piece of ingested sand in a clam or oyster. The
>only clams I've ever eaten (other than from a restaurant) are ones
>that I dig up myself or ones purchased from the Eastern Shore of
>Virginia...fresh off the boat. Those animals purge sand immediately
>themselves. Sand is very irritating to their soft bodies.
>
>I even looked on Snopes. Was surprised they didn't "myth bust" that
>subject. Especially the using of cornmeal. Seriously? lol!

I've eaten more clams than I can count, raw on the half shell, none
were purged, none contained even one grain of sand, but occasionally a
lemon pit would escape. My favorite clam bar was Nathan's Famous,
Coney Island... clams were always fresh, they shucked 24/7, shucked to
order right before your eyes.

On Fri, 20 May 2016 07:48:24 -0700 (PDT), Helpful person
> wrote:

>On Friday, May 20, 2016 at 10:30:12 AM UTC-4, Gary wrote:
>> Helpful person wrote:
>> >
>> > On Friday, May 20, 2016 at 8:54:13 AM UTC-4, Gary wrote:
>> > > Sqwertz wrote:
>> > > >
>> > > > Gary wrote:
>> > > >
>> > > > > Anyway, I'm stuck with them so I'll process them all. I'll have some
>> > > > > fresh fried clams this afternoon. The rest I'll open and freeze in
>> > > > > pint containers. They might be fine to fry later on after thawed but
>> > > > > regardless they will be perfect for making clam chowder in the future.
>> > > >
>> > > > Purge them with cornmeal while they're still active. Nothing worse
>> > > > than sandy clams. I'd rather have no clams than clams with even a
>> > > > grain of sand.
>> > >
>> > > I almost didn't answer this one. I just know it's going to set off an
>> > > argument that you always have to win. lol We could talk about this
>> > > more though without resorting to name calling. I can explain myself in
>> > > more detail.
>> > >
>> > > But wth?
>> > > You don't need to purge clams (or oysters). The "sand" you might get
>> > > is pieces of the fragile shell when opening them live with a knife. I
>> > > realize the internet is full of 'need to purge' info. Do you always
>> > > believe the internet? Ask any water man. Ask me. I've never (to my
>> > > recollection) gotten a piece of ingested sand in a clam or oyster. The
>> > > only clams I've ever eaten (other than from a restaurant) are ones
>> > > that I dig up myself or ones purchased from the Eastern Shore of
>> > > Virginia...fresh off the boat. Those animals purge sand immediately
>> > > themselves. Sand is very irritating to their soft bodies.
>> > >
>> > > I even looked on Snopes. Was surprised they didn't "myth bust" that
>> > > subject. Especially the using of cornmeal. Seriously? lol!
>> >
>> > I agree with you. When eating steamers in New England, after removing the clam from its shell and pulling off the "skin" over the foot they are washed in broth, dipped in butter and then eaten. Any grit is left in the broth, it not being inside the clam flesh. I cannot ever remember having a gritty clam after it has been washed like this.
>>
>> I only wash the outside of the shells before cooking or opening.
>> You've got to watch for the shell edge crumbling a bit though when
>> opening live clams. Wash before cooking then steam open clams...never
>> a bit of grit, in my experience.
>
>Probably depends on the type of clam. New England steamers are particularly gritty if not washed after cooking.

Only when the shells aren't scrubbed prior to cooking.

On 5/20/2016 2:08 PM, Brooklyn1 wrote:
> On Fri, 20 May 2016 08:54:32 -0400, Gary > wrote:
>
>> Sqwertz wrote:
>>>
>>> Gary wrote:
>>>
>>>> Anyway, I'm stuck with them so I'll process them all. I'll have some
>>>> fresh fried clams this afternoon. The rest I'll open and freeze in
>>>> pint containers. They might be fine to fry later on after thawed but
>>>> regardless they will be perfect for making clam chowder in the future.
>>>
>>> Purge them with cornmeal while they're still active. Nothing worse
>>> than sandy clams. I'd rather have no clams than clams with even a
>>> grain of sand.
>>
>> I almost didn't answer this one. I just know it's going to set off an
>> argument that you always have to win. lol We could talk about this
>> more though without resorting to name calling. I can explain myself in
>> more detail.
>>
>> But wth?
>> You don't need to purge clams (or oysters). The "sand" you might get
>> is pieces of the fragile shell when opening them live with a knife. I
>> realize the internet is full of 'need to purge' info. Do you always
>> believe the internet? Ask any water man. Ask me. I've never (to my
>> recollection) gotten a piece of ingested sand in a clam or oyster. The
>> only clams I've ever eaten (other than from a restaurant) are ones
>> that I dig up myself or ones purchased from the Eastern Shore of
>> Virginia...fresh off the boat. Those animals purge sand immediately
>> themselves. Sand is very irritating to their soft bodies.
>>
>> I even looked on Snopes. Was surprised they didn't "myth bust" that
>> subject. Especially the using of cornmeal. Seriously? lol!
>
> I've eaten more clams than I can count, raw on the half shell, none
> were purged,

How could you tell?

Did you go back in the kitchen and verify they weren't being soaked and
purged first?

> none contained even one grain of sand,

Then they were very likely purged.

> but occasionally a
> lemon pit would escape. My favorite clam bar was Nathan's Famous,
> Coney Island... clams were always fresh, they shucked 24/7, shucked to
> order right before your eyes.

And most likely PURGED first, really.

http://www.nytimes.com/2010/07/14/di...note.html?_r=0

But at their best, firm and saline and fresh, clams can make oysters
seem phlegmy. This is particularly true in summer months, when oysters
spawn and seem to grow slack in the process. A clam can be better than
any cold piece of shrimp, any lobster meat, any snowy Alaskan king crab
leg sent 4,000 miles in a frozen coffin.

This is true even at grim old Nathans itself, the Coney Island flagship
of the storied hot dog brand, where the shuckers move fast at $6.75 for
a half-dozen and do so all day long, below posted calorie information
(40 to 90 calories per plate, depending on your intake of oyster
crackers and cocktail sauce).

Taking a platter of Nathans clams to the street as screams pour down
from the Wonder Wheel ride next door is a kind of urban magic trick,
transforming overcrowded Brooklyn into a beach-town paradise,
Springsteens Little Eden, right in Kings County.

....

Out on the water drift clam boats, men raking littlenecks and
cherrystones out of Horseshoe Cove that theyll sell to Brooks Seafood
in Sea Bright, €œhome of the sand free clean water clam.€� (Like many clam
dealers, Brooks puts its clams in large tanks before sale and runs
sterilized salt water through them for 72 hours, cleaning them both of
sand and, the company says, €œpotential pathogens.€�)


https://www.youtube.com/watch?v=zEcEKoY3Alw

Manila clams can be purged in a very specific way. Learn how to purge
manila clams with help from a celebrity chef who trained at the Culinary
Institute of America in this free video clip.

https://www.youtube.com/watch?v=dfAQ4ZWt_T4

ã�‚ã�•ã‚Šã�®ç*‚出ã�—（失敗ã�—ã�ªã�„ç*‚抜ã��ã� ®æ–¹æ³•ï¼‰ - How to Remove Sand from Clams.

On 5/20/2016 2:10 PM, Brooklyn1 wrote:
> On Fri, 20 May 2016 07:48:24 -0700 (PDT), Helpful person
> > wrote:
>
>> On Friday, May 20, 2016 at 10:30:12 AM UTC-4, Gary wrote:
>>> Helpful person wrote:
>>>>
>>>> On Friday, May 20, 2016 at 8:54:13 AM UTC-4, Gary wrote:
>>>>> Sqwertz wrote:
>>>>>>
>>>>>> Gary wrote:
>>>>>>
>>>>>>> Anyway, I'm stuck with them so I'll process them all. I'll have some
>>>>>>> fresh fried clams this afternoon. The rest I'll open and freeze in
>>>>>>> pint containers. They might be fine to fry later on after thawed but
>>>>>>> regardless they will be perfect for making clam chowder in the future.
>>>>>>
>>>>>> Purge them with cornmeal while they're still active. Nothing worse
>>>>>> than sandy clams. I'd rather have no clams than clams with even a
>>>>>> grain of sand.
>>>>>
>>>>> I almost didn't answer this one. I just know it's going to set off an
>>>>> argument that you always have to win. lol We could talk about this
>>>>> more though without resorting to name calling. I can explain myself in
>>>>> more detail.
>>>>>
>>>>> But wth?
>>>>> You don't need to purge clams (or oysters). The "sand" you might get
>>>>> is pieces of the fragile shell when opening them live with a knife. I
>>>>> realize the internet is full of 'need to purge' info. Do you always
>>>>> believe the internet? Ask any water man. Ask me. I've never (to my
>>>>> recollection) gotten a piece of ingested sand in a clam or oyster. The
>>>>> only clams I've ever eaten (other than from a restaurant) are ones
>>>>> that I dig up myself or ones purchased from the Eastern Shore of
>>>>> Virginia...fresh off the boat. Those animals purge sand immediately
>>>>> themselves. Sand is very irritating to their soft bodies.
>>>>>
>>>>> I even looked on Snopes. Was surprised they didn't "myth bust" that
>>>>> subject. Especially the using of cornmeal. Seriously? lol!
>>>>
>>>> I agree with you. When eating steamers in New England, after removing the clam from its shell and pulling off the "skin" over the foot they are washed in broth, dipped in butter and then eaten. Any grit is left in the broth, it not being inside the clam flesh. I cannot ever remember having a gritty clam after it has been washed like this.
>>>
>>> I only wash the outside of the shells before cooking or opening.
>>> You've got to watch for the shell edge crumbling a bit though when
>>> opening live clams. Wash before cooking then steam open clams...never
>>> a bit of grit, in my experience.
>>
>> Probably depends on the type of clam. New England steamers are particularly gritty if not washed after cooking.
>
> Only when the shells aren't scrubbed prior to cooking.
>
As in:

https://www.youtube.com/watch?v=dfAQ4ZWt_T4

ã�‚ã�•ã‚Šã�®ç*‚出ã�—（失敗ã�—ã�ªã�„ç*‚抜ã��ã� ®æ–¹æ³•ï¼‰ - How to Remove Sand from Clams.

On 5/20/2016 4:20 PM, Sqwertz wrote:

> You can't scrub softshell clams, Shelly.
>
> -sw
>
Are you still //begging// for someone to KILL you?

Oh puleeeeze, let the sniper begin NOW!

-----------------------------------------------------------------------------------
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.

----------------------------------------------------------------------------------------

Human Flesh: Cannibalism on account of hunger is perhaps the most
extreme punishment in the Hebrew Bible. It is at times described in
vivid detail, e.g., in the threat of Deuteronomy 28 that fathers and
mothers will eat their own children in secrecy so that they do not have
to share the meat. (Deuteronomy 28:53–57)

On Fri, 20 May 2016 14:34:16 -0600, Orographic > wrote:

>On 5/20/2016 2:08 PM, Brooklyn1 wrote:
>> On Fri, 20 May 2016 08:54:32 -0400, Gary > wrote:
>>
>>> Sqwertz wrote:
>>>>
>>>> Gary wrote:
>>>>
>>>>> Anyway, I'm stuck with them so I'll process them all. I'll have some
>>>>> fresh fried clams this afternoon. The rest I'll open and freeze in
>>>>> pint containers. They might be fine to fry later on after thawed but
>>>>> regardless they will be perfect for making clam chowder in the future.
>>>>
>>>> Purge them with cornmeal while they're still active. Nothing worse
>>>> than sandy clams. I'd rather have no clams than clams with even a
>>>> grain of sand.
>>>
>>> I almost didn't answer this one. I just know it's going to set off an
>>> argument that you always have to win. lol We could talk about this
>>> more though without resorting to name calling. I can explain myself in
>>> more detail.
>>>
>>> But wth?
>>> You don't need to purge clams (or oysters). The "sand" you might get
>>> is pieces of the fragile shell when opening them live with a knife. I
>>> realize the internet is full of 'need to purge' info. Do you always
>>> believe the internet? Ask any water man. Ask me. I've never (to my
>>> recollection) gotten a piece of ingested sand in a clam or oyster. The
>>> only clams I've ever eaten (other than from a restaurant) are ones
>>> that I dig up myself or ones purchased from the Eastern Shore of
>>> Virginia...fresh off the boat. Those animals purge sand immediately
>>> themselves. Sand is very irritating to their soft bodies.
>>>
>>> I even looked on Snopes. Was surprised they didn't "myth bust" that
>>> subject. Especially the using of cornmeal. Seriously? lol!
>>
>> I've eaten more clams than I can count, raw on the half shell, none
>> were purged,
>
>How could you tell?
>
>Did you go back in the kitchen and verify they weren't being soaked and
>purged first?

You've obviously never been to a real clam bar, certainly not
Nathan's... clams are deliverd directly by the clammers, bushels as
fast as they could and put directly on ice, there's no cornmeal, NONE!
What you're saying would be laughable were it not so sad... a dozen
pros could barely shuck fast enough to keep up with demand... if you
ever saw Nathan's fressers you'd understand... they could barely keep
up with the dawgs. There are probably more fabulous clam bars in Noo
Yawk, from Coney Island to Montauk Point, than anywhere on the planet,
and I've sampled them all... Fire Island has wall to wall clam bars.
If Gary really wanted a woman all he has to do is go to a clam bar and
and start slurping. LOL

>> none contained even one grain of sand,
>
>Then they were very likely purged.
>
>> but occasionally a
>> lemon pit would escape. My favorite clam bar was Nathan's Famous,
>> Coney Island... clams were always fresh, they shucked 24/7, shucked to
>> order right before your eyes.
>
>And most likely PURGED first, really.
>
>http://www.nytimes.com/2010/07/14/di...note.html?_r=0
>
>But at their best, firm and saline and fresh, clams can make oysters
>seem phlegmy. This is particularly true in summer months, when oysters
>spawn and seem to grow slack in the process. A clam can be better than
>any cold piece of shrimp, any lobster meat, any snowy Alaskan king crab
>leg sent 4,000 miles in a frozen coffin.
>
>This is true even at grim old Nathan’s itself, the Coney Island flagship
>of the storied hot dog brand, where the shuckers move fast at $6.75 for
>a half-dozen and do so all day long, below posted calorie information
>(40 to 90 calories per plate, depending on your intake of oyster
>crackers and cocktail sauce).
>
>Taking a platter of Nathan’s clams to the street as screams pour down
>from the Wonder Wheel ride next door is a kind of urban magic trick,
>transforming overcrowded Brooklyn into a beach-town paradise,
>Springsteen’s Little Eden, right in Kings County.
>
>...
>
>Out on the water drift clam boats, men raking littlenecks and
>cherrystones out of Horseshoe Cove that they’ll sell to Brooks Seafood
>in Sea Bright, “home of the sand free clean water clam.” (Like many clam
>dealers, Brooks puts its clams in large tanks before sale and runs
>sterilized salt water through them for 72 hours, cleaning them both of
>sand and, the company says, “potential pathogens.”)
>
>
>https://www.youtube.com/watch?v=zEcEKoY3Alw
>
>Manila clams can be purged in a very specific way. Learn how to purge
>manila clams with help from a celebrity chef who trained at the Culinary
>Institute of America in this free video clip.
>
>https://www.youtube.com/watch?v=dfAQ4ZWt_T4
>
>???????????????????? - How to Remove Sand from Clams.

On 5/20/2016 6:46 PM, Brooklyn1 wrote:
xxxxxxxxxxxx
we should note the words of Jesus:

“…the mouth speaks what the heart is full of. A good man brings
good things out of the good stored up in him, and an evil man brings
evil things out of the evil stored up in him. But I tell you that
everyone will have to give account on the day of judgment for every
empty word they have spoken. For by your words you will be acquitted,
and by your words you will be condemned” (Matthew 12:34-37).

So we see that what comes out of our mouths is of far greater importance
than what goes in.

On 5/19/2016 10:17 AM, Gary wrote:

> I was given way too many fresh clams this morning. These are the good
> ones though. Fresh "caught" just yesterday morning from the eastern
> shore of Virginia. Clean salty water over there. These are very alive
> and clamped up in their shells and a pain to open but I will.
>
> I might steam a few open today too. That's the easy way.
>
> I tried to give half of them away this morning but no one was
> interested. I just don't feel like processing this many out of the
> blue (about 3 dozen). They are good ones though..not too small but
> also not the large tough chowder clams.
>
> These are perfect for dredging in flour whole for making fried clams.
> Not strips of clam like most restaurants sell.
>
> Anyway, I'm stuck with them so I'll process them all. I'll have some
> fresh fried clams this afternoon. The rest I'll open and freeze in
> pint containers. They might be fine to fry later on after thawed but
> regardless they will be perfect for making clam chowder in the future.
>
> Fresh seafood is common here. I even joked the guy that gave them to
> me this morning..."Most people would LOVE to get some fresh live
> seafood for free and here we both are trying to give them away."
>
If I wasn't a few hours away I'd have taken some off of your hands! My
mom loves fresh fried clams. Do they have stomachs, I guess they do, and
the beards? So much cleaning with some fresh seafood. But for her I
would do it. I hope you enjoyed!

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 5/20/2016 7:41 PM, Cheryl wrote:

>
A word fitly spoken is like apples of gold in a setting of silver. Like
a gold ring or an ornament of gold is a wise reprover to a listening ear.

On 5/20/2016 7:46 PM, Brooklyn1 wrote:
> On Fri, 20 May 2016 14:34:16 -0600, Orographic > wrote:
>
>> On 5/20/2016 2:08 PM, Brooklyn1 wrote:
>>> On Fri, 20 May 2016 08:54:32 -0400, Gary > wrote:
>>>
>>>> Sqwertz wrote:
>>>>>
>>>>> Gary wrote:
>>>>>
>>>>>> Anyway, I'm stuck with them so I'll process them all. I'll have some
>>>>>> fresh fried clams this afternoon. The rest I'll open and freeze in
>>>>>> pint containers. They might be fine to fry later on after thawed but
>>>>>> regardless they will be perfect for making clam chowder in the future.
>>>>>
>>>>> Purge them with cornmeal while they're still active. Nothing worse
>>>>> than sandy clams. I'd rather have no clams than clams with even a
>>>>> grain of sand.
>>>>
>>>> I almost didn't answer this one. I just know it's going to set off an
>>>> argument that you always have to win. lol We could talk about this
>>>> more though without resorting to name calling. I can explain myself in
>>>> more detail.
>>>>
>>>> But wth?
>>>> You don't need to purge clams (or oysters). The "sand" you might get
>>>> is pieces of the fragile shell when opening them live with a knife. I
>>>> realize the internet is full of 'need to purge' info. Do you always
>>>> believe the internet? Ask any water man. Ask me. I've never (to my
>>>> recollection) gotten a piece of ingested sand in a clam or oyster. The
>>>> only clams I've ever eaten (other than from a restaurant) are ones
>>>> that I dig up myself or ones purchased from the Eastern Shore of
>>>> Virginia...fresh off the boat. Those animals purge sand immediately
>>>> themselves. Sand is very irritating to their soft bodies.
>>>>
>>>> I even looked on Snopes. Was surprised they didn't "myth bust" that
>>>> subject. Especially the using of cornmeal. Seriously? lol!
>>>
>>> I've eaten more clams than I can count, raw on the half shell, none
>>> were purged,
>>
>> How could you tell?
>>
>> Did you go back in the kitchen and verify they weren't being soaked and
>> purged first?
>
> You've obviously never been to a real clam bar, certainly not
> Nathan's... clams are deliverd directly by the clammers, bushels as
> fast as they could and put directly on ice, there's no cornmeal, NONE!

There does not have to be!

They can do the same purging in a salt water bath.

Do you even pay attention to what has been shared here?

> What you're saying would be laughable were it not so sad... a dozen
> pros could barely shuck fast enough to keep up with demand... if you
> ever saw Nathan's fressers you'd understand... they could barely keep
> up with the dawgs. There are probably more fabulous clam bars in Noo
> Yawk, from Coney Island to Montauk Point, than anywhere on the planet,
> and I've sampled them all... Fire Island has wall to wall clam bars.
> If Gary really wanted a woman all he has to do is go to a clam bar and
> and start slurping. LOL

That's just silly vodka talk.

>>> none contained even one grain of sand,
>>
>> Then they were very likely purged.
>>
>>> but occasionally a
>>> lemon pit would escape. My favorite clam bar was Nathan's Famous,
>>> Coney Island... clams were always fresh, they shucked 24/7, shucked to
>>> order right before your eyes.
>>
>> And most likely PURGED first, really.
>>
>> http://www.nytimes.com/2010/07/14/di...note.html?_r=0
>>
>> But at their best, firm and saline and fresh, clams can make oysters
>> seem phlegmy. This is particularly true in summer months, when oysters
>> spawn and seem to grow slack in the process. A clam can be better than
>> any cold piece of shrimp, any lobster meat, any snowy Alaskan king crab
>> leg sent 4,000 miles in a frozen coffin.
>>
>> This is true even at grim old Nathan’s itself, the Coney Island flagship
>> of the storied hot dog brand, where the shuckers move fast at $6.75 for
>> a half-dozen and do so all day long, below posted calorie information
>> (40 to 90 calories per plate, depending on your intake of oyster
>> crackers and cocktail sauce).
>>
>> Taking a platter of Nathan’s clams to the street as screams pour down
>>from the Wonder Wheel ride next door is a kind of urban magic trick,
>> transforming overcrowded Brooklyn into a beach-town paradise,
>> Springsteen’s Little Eden, right in Kings County.
>>
>> ...
>>
>> Out on the water drift clam boats, men raking littlenecks and
>> cherrystones out of Horseshoe Cove that they’ll sell to Brooks Seafood
>> in Sea Bright, “home of the sand free clean water clam.” (Like many clam
>> dealers, Brooks puts its clams in large tanks before sale and runs
>> sterilized salt water through them for 72 hours, cleaning them both of
>> sand and, the company says, “potential pathogens.”)
>>
>>
>> https://www.youtube.com/watch?v=zEcEKoY3Alw
>>
>> Manila clams can be purged in a very specific way. Learn how to purge
>> manila clams with help from a celebrity chef who trained at the Culinary
>> Institute of America in this free video clip.
>>
>> https://www.youtube.com/watch?v=dfAQ4ZWt_T4
>>
>> ???????????????????? - How to Remove Sand from Clams.

On 5/20/2016 8:41 PM, Cheryl wrote:
> On 5/19/2016 10:17 AM, Gary wrote:
>
>> I was given way too many fresh clams this morning. These are the good
>> ones though. Fresh "caught" just yesterday morning from the eastern
>> shore of Virginia. Clean salty water over there. These are very alive
>> and clamped up in their shells and a pain to open but I will.
>>
>> I might steam a few open today too. That's the easy way.
>>
>> I tried to give half of them away this morning but no one was
>> interested. I just don't feel like processing this many out of the
>> blue (about 3 dozen). They are good ones though..not too small but
>> also not the large tough chowder clams.
>>
>> These are perfect for dredging in flour whole for making fried clams.
>> Not strips of clam like most restaurants sell.
>>
>> Anyway, I'm stuck with them so I'll process them all. I'll have some
>> fresh fried clams this afternoon. The rest I'll open and freeze in
>> pint containers. They might be fine to fry later on after thawed but
>> regardless they will be perfect for making clam chowder in the future.
>>
>> Fresh seafood is common here. I even joked the guy that gave them to
>> me this morning..."Most people would LOVE to get some fresh live
>> seafood for free and here we both are trying to give them away."
>>
> If I wasn't a few hours away I'd have taken some off of your hands! My
> mom loves fresh fried clams. Do they have stomachs, I guess they do, and
> the beards? So much cleaning with some fresh seafood. But for her I
> would do it. I hope you enjoyed!
>

Clams are not beard formers - that is mussels.

Clams burrow in sediment and filter feed.

Mussels attach to structure and filter feed.

HTH

On 5/20/2016 8:53 PM, Orographic wrote:

**** you straight to HELL

On 5/20/2016 8:48 PM, Orographic wrote:
**** you straight to HELL

Sqwertz wrote in rec.food.cooking:

> On Fri, 20 May 2016 16:10:26 -0400, Brooklyn1 wrote:
>
> > On Fri, 20 May 2016 07:48:24 -0700 (PDT), Helpful person
> > > wrote:
> >
> > > Probably depends on the type of clam. New England steamers are
> > > particularly gritty if not washed after cooking.
> >
> > Only when the shells aren't scrubbed prior to cooking.
>
> You can't scrub softshell clams, Shelly.
>
> -sw

I think you meant softshell crabs...


--

Sqwertz wrote:
>
> On Fri, 20 May 2016 16:10:26 -0400, Brooklyn1 wrote:
>
> > On Fri, 20 May 2016 07:48:24 -0700 (PDT), Helpful person
> > > wrote:
> >
> >>Probably depends on the type of clam. New England steamers are particularly gritty if not washed after cooking.
> >
> > Only when the shells aren't scrubbed prior to cooking.
>
> You can't scrub softshell clams, Shelly.

You sure can. Why do you say that?
I can get those here too at a different beach.

Brooklyn1 wrote:
>
> If Gary really wanted a woman all he has to do is go to a clam bar and
> and start slurping. LOL

If Gary really wanted a woman he would have had one years ago.
Been there, done that. :-D

Cheryl wrote:
>
> If I wasn't a few hours away I'd have taken some off of your hands!

Would have gladly given you half. I tried here by no takers.

> My
> mom loves fresh fried clams. Do they have stomachs, I guess they do, and
> the beards?

No beards. You just open them and eat everything inside.
I'm talking about hardshell.

I opened some and fried them whole dredged in flour. BIG YUM!
I also steamed open a few. Good too.
The rest went into pint containers. Not quite 2 pints but good enough
for doing something with later on down the road. Not enough for
chowder
unless a small batch.

As I said, I washed them off first as they are a bit sandy.
But no purging and funny....no grains of sand in the dozen
or so that I ate.

Again...clams don't like sand. They expel any the next squirt.
I do understand that restaurants, etc. might take that extra step
but it's really not necessary in my experience.

Sqwertz wrote:
>
> On Sat, 21 May 2016 10:15:23 -0400, Gary wrote:
>
> > Sqwertz wrote:
> >>
> >> On Fri, 20 May 2016 16:10:26 -0400, Brooklyn1 wrote:
> >>
> >>> On Fri, 20 May 2016 07:48:24 -0700 (PDT), Helpful person
> >>> > wrote:
> >>>
> >>>>Probably depends on the type of clam. New England steamers are particularly gritty if not washed after cooking.
> >>>
> >>> Only when the shells aren't scrubbed prior to cooking.
> >>
> >> You can't scrub softshell clams, Shelly.
> >
> > You sure can. Why do you say that?
> > I can get those here too at a different beach.
>
> I tell you that when you find some references saying that clams don't
> need to be purged. You have to finish one argument before you engage
> in another.

My experience (and reference) is personal experience from years of
getting my own and from commercial fishermen that just dredge them up
and no purging. Everyone I know here that gets clams that way would
laugh at the purging thing. It's not necessary, Steve. Really.

You go somewhere and dig some up yourself. Clean the outsides of all
then also purge half of them. No difference. The live clams don't like
sand either..they purge them immediately.

I'm saying all this from experience and you are relying on what you
read on the internet. Don't you know better than that?

Take a road trip to salt water area, dig your own clams then get back
to me. Really. This is a dumb argument.

From there...yes...you can also scrub softshell clams. The shells
aren't soft, they are just thinner. Purging clams is a "better safe
than sorry" thing but not necessary.

On Friday, May 20, 2016 at 8:49:53 PM UTC-6, God Bless wrote:
> On 5/20/2016 7:41 PM, Cheryl wrote:
>
> >
> A word fitly spoken is like apples of gold in a setting of silver. Like
> a gold ring or an ornament of gold is a wise reprover to a listening ear.

And would it be a wise reproof to tell you to "**** OFF AND DIE"?
=====

Sqwertz wrote:
>
> <yawn>

I agree. Dumb argument that neither will win.

Lunch today will be another homemade burrito. I made 8 and this one
will be #7. Need to buy more ingredients for that tomorrow hopefully.

Gary wrote:
>
>Lunch today will be another homemade burrito. I made 8 and this one
>will be #7. Need to buy more ingredients for that tomorrow hopefully.

This is Guido sauce replenishment day, braising 3 pounds of pork
shoulder chops in in an 8 qt pot with 6 large cans of crushed
tomatoes. 2 med. onions diced sm., 8 lge. garlic cloves minced,
Penzeys Italian herb blend, big pinch of fennel seeds, a smidge of red
pepper flakes, olive oil naturally, s n'p and some msg... tonight will
be cheese & kale raviolis from BJs, the rest will be frozen.

On 5/20/2016 10:24 AM, Gary wrote:
> "Colonel Edmund J. Burke" wrote:
>>
>> On 5/19/2016 7:17 AM, Lardass Gary wrote:
>>> I was given way too many fresh clams this morning. These are the good
>>> ones though. Fresh "caught" just yesterday morning from the eastern
>>> shore of Virginia. Clean salty water over there. These are very alive
>>> and clamped up in their shells and a pain to open but I will.
>>>
>>> I might steam a few open today too. That's the easy way.
>>
>> Gary, I'm gonna talk with Pleasance about these clams, bearded or
>> otherwise........;-)
>
> Well, your subject line was pretty funny.
>
Well, your feeding the cross-posting trolls (which I snipped) is not funny.

Jill

On 5/21/2016 10:48 AM, Gary wrote:
> Cheryl wrote:
>>
>> If I wasn't a few hours away I'd have taken some off of your hands!
>
> Would have gladly given you half. I tried here by no takers.
>
>> My
>> mom loves fresh fried clams. Do they have stomachs, I guess they do, and
>> the beards?
>
> No beards. You just open them and eat everything inside.
> I'm talking about hardshell.
>
> I opened some and fried them whole dredged in flour. BIG YUM!
> I also steamed open a few. Good too.
> The rest went into pint containers. Not quite 2 pints but good enough
> for doing something with later on down the road. Not enough for
> chowder
> unless a small batch.
>
> As I said, I washed them off first as they are a bit sandy.
> But no purging and funny....no grains of sand in the dozen
> or so that I ate.
>
> Again...clams don't like sand. They expel any the next squirt.
> I do understand that restaurants, etc. might take that extra step
> but it's really not necessary in my experience.
>
I think the bearded seafood is mussels. I might have been thinking
of the slang term for some reason. LMAO They sure sound good.

I'm going out to dinner tomorrow for a rare treat and we're going to
Bonefish Grill. I've never been but their menu looks really good. I
don't think I'm going to get clams or mussels but the shrimp and
scallops plate looks like my first choice.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

Gary wrote in rec.food.cooking:

> Sqwertz wrote:
> >
> > On Sat, 21 May 2016 10:15:23 -0400, Gary wrote:
> >
> > > Sqwertz wrote:
> > > >
> > >> On Fri, 20 May 2016 16:10:26 -0400, Brooklyn1 wrote:
> > > >
> > >>> On Fri, 20 May 2016 07:48:24 -0700 (PDT), Helpful person
> > >>> > wrote:
> > > > >
> > > > > > Probably depends on the type of clam. New England steamers
> > > > > > are particularly gritty if not washed after cooking.
> > > > >
> > >>> Only when the shells aren't scrubbed prior to cooking.
> > > >
> > >> You can't scrub softshell clams, Shelly.
> > >
> > > You sure can. Why do you say that?
> > > I can get those here too at a different beach.
> >
> > I tell you that when you find some references saying that clams
> > don't need to be purged. You have to finish one argument before
> > you engage in another.
>
> My experience (and reference) is personal experience from years of
> getting my own and from commercial fishermen that just dredge them up
> and no purging. Everyone I know here that gets clams that way would
> laugh at the purging thing. It's not necessary, Steve. Really.
>
> You go somewhere and dig some up yourself. Clean the outsides of all
> then also purge half of them. No difference. The live clams don't like
> sand either..they purge them immediately.
>
> I'm saying all this from experience and you are relying on what you
> read on the internet. Don't you know better than that?
>
> Take a road trip to salt water area, dig your own clams then get back
> to me. Really. This is a dumb argument.
>
> From there...yes...you can also scrub softshell clams. The shells
> aren't soft, they are just thinner. Purging clams is a "better safe
> than sorry" thing but not necessary.

On my travels was an interesting evening in Sint Thomas (thats how they
spell that part of it). I found a local digging up tiny clams with his
toes along the beach and helped out. We made a small pot of seafood
soup with them, having done no more than rinse well in sea water.

Memory dims on what else was added to the pot but one thing is sure.
There was no cornmeal purge used nor was there any need for one.

Maybe it's oysters that need that?



--

Cheryl wrote in rec.food.cooking:

> On 5/21/2016 10:48 AM, Gary wrote:
> > Cheryl wrote:
> > >
> > > If I wasn't a few hours away I'd have taken some off of your
> > > hands!
> >
> > Would have gladly given you half. I tried here by no takers.
> >
> > > My
> > > mom loves fresh fried clams. Do they have stomachs, I guess they
> > > do, and the beards?
> >
> > No beards. You just open them and eat everything inside.
> > I'm talking about hardshell.
> >
> > I opened some and fried them whole dredged in flour. BIG YUM!
> > I also steamed open a few. Good too.
> > The rest went into pint containers. Not quite 2 pints but good
> > enough for doing something with later on down the road. Not enough
> > for chowder
> > unless a small batch.
> >
> > As I said, I washed them off first as they are a bit sandy.
> > But no purging and funny....no grains of sand in the dozen
> > or so that I ate.
> >
> > Again...clams don't like sand. They expel any the next squirt.
> > I do understand that restaurants, etc. might take that extra step
> > but it's really not necessary in my experience.
> >
> I think the bearded seafood is mussels. I might have been
> thinking of the slang term for some reason. LMAO They sure sound
> good.
>
> I'm going out to dinner tomorrow for a rare treat and we're going to
> Bonefish Grill. I've never been but their menu looks really good. I
> don't think I'm going to get clams or mussels but the shrimp and
> scallops plate looks like my first choice.

We have those too here and i've not been there. Humm. Maybe I take us
3 out there too?

Carol

--

On 5/21/2016 9:32 AM, Sqwertz wrote:
> You have to finish one argument before you engage
> in another.
>
> -sw
>
Are you still //begging// for someone to KILL you?

Oh puleeeeze, let the sniper begin NOW!

-----------------------------------------------------------------------------------
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.

----------------------------------------------------------------------------------------

On 5/21/2016 9:29 AM, Sqwertz wrote:
> Ours might have been some sort of
> freshwater clam.
Are you still //begging// for someone to KILL you?

Oh puleeeeze, let the sniper begin NOW!

-----------------------------------------------------------------------------------
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.

----------------------------------------------------------------------------------------

On 5/21/2016 10:58 AM, Sqwertz wrote:
> <yawn>
>
> -sw
> "Why do you even bother posting if that's all you have to say? We've
> heard the same thing at least 2,000 times by now."
>
> -sw
>
> "OK, so it's your planet so I guess you get to define what all teens on
> Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
> entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
> baby carrots".
>
> -sw
>
> "Incredible. And you STILL don't shut up."
>
> -sw
>
> I thought you were here just to talk about cooking? You've only said
> that at least 25 times, yet 95% of the flack you get is about
> off-topic subjects.
>
> -sw
>
> Way to go, Julie! You beat her down into speechlessness.
>
> -sw
>
>
> "Why do you even bother posting if that's all you have to say? We've
> heard the same thing at least 2,000 times by now."
>
> -sw
>
>
> "Incredible. And you STILL don't shut up."
>
> -sw
>
> I thought you were here just to talk about cooking? You've only said
> that at least 25 times, yet 95% of the flack you get is about
> off-topic subjects.
>
> -sw
>
> Way to go, Julie! You beat her down into speechlessness.
>
> -sw
>
> I didn't think Julie was even capable of using the phone.
>
> -sw
>
> You seem to have a problem remembering things. Maybe you should have
> written down the once you realized you liked it.
>
> -sw
>
> Wow. She catches on quick when her mind isn't clouded by irrational
> spite.
>
> -sw
>
> Congratulations! Your post has been approved by Julie.
>
> [High Five]
>
> -sw
>
> Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove.
>
> -sw
>
> You can't rent this stuff at Red Box.
>
> -sw
>
> You tell him Julie!
>
> <snort>
>
> -sw
>
> That wasn't your original argument. Your argument was that you
> couldn't remember where you got them. Then when somebody tells you
> how to solve that problem, you come up with a different argument to
> explain why the proposed solution won't work.
>
> Same 'ol song and dance.
>
> -sw
>
> <snip rest unread>
>
> -sw
>
> So WTF are you basing your unfounded theories on? Angela was about 3
> years old and you had left grade school decades earlier. What would
> have been your direct experience with the New York public school
> system in the early 2000's?
>
> -sw
>
> What I'm trying to say is that Julie is full of shit again. It's
> amazing how much time Julie spends describing her miserable fantasy
> world.
>
> -sw
>
>
> Again, only in YOUR house.
>
> -sw

On 5/21/2016 11:37 PM, cshenk wrote:
>
> We have those too here and i've not been there. Humm. Maybe I take us
> 3 out there too?
>
> Carol
>

It was very good! I got the shrimp and scallops like I knew I would,
along with sauteed spinach and very yummy green beans. They have an app
called Bang Bang Shrimp and I tried one but it wasn't to my taste.
Everyone else was eating them up, so they must have been good.

http://i63.tinypic.com/25khmp1.jpg
(I had already eaten a couple of scallops and a couple of shrimp before
taking this pic)

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Cheryl