Anyone know a reliable online supplier of these gems?

"Max Caviar" > wrote in message
ups.com...
> Anyone know a reliable online supplier of these gems?

http://www.joesstonecrab.com/

Dimitri

"Dimitri" > wrote in message
...
>
> "Max Caviar" > wrote in message
> ups.com...
> > Anyone know a reliable online supplier of these gems?
>
> http://www.joesstonecrab.com/
>
> Dimitri
>

Their key lime pie is probably the best in the world.

pavane

On Thu, 03 Feb 2005 00:13:19 GMT, "Dimitri" >
wrote:

>
>"Max Caviar" > wrote in message
oups.com...
>> Anyone know a reliable online supplier of these gems?
>
>http://www.joesstonecrab.com/

Oh, boy, does that bring back memories. Joe's Stone Crab is a
restaurant on South Beach in Miami Beach FL. Only restaurant I have
ever patronized that sold salad dressing a la carte to the salad.
Didn't seem to faze anyone, though, as there was always a long wait no
matter what night of the week.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

yeah, i knew of Joe's and have dined there a couple times. i suppose
that's a possibility. i just assume the prices are as inflated as they
are in the restaurant.

thanks!

Terry Pulliam Burd wrote:
> On Thu, 03 Feb 2005 00:13:19 GMT, "Dimitri" >
> wrote:
>
> >
> >"Max Caviar" > wrote in message
> oups.com...
> >> Anyone know a reliable online supplier of these gems?
> >
> >http://www.joesstonecrab.com/
>
> Oh, boy, does that bring back memories. Joe's Stone Crab is a
> restaurant on South Beach in Miami Beach FL. Only restaurant I have
> ever patronized that sold salad dressing a la carte to the salad.
> Didn't seem to faze anyone, though, as there was always a long wait
no
> matter what night of the week.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "spaminator" with "cox"

yeah, i knew of Joe's and have dined there a couple times. i suppose
that's a possibility. i just assume the prices are as inflated as they
are in the restaurant.

thanks!

Terry Pulliam Burd wrote:
> On Thu, 03 Feb 2005 00:13:19 GMT, "Dimitri" >
> wrote:
>
> >
> >"Max Caviar" > wrote in message
> oups.com...
> >> Anyone know a reliable online supplier of these gems?
> >
> >http://www.joesstonecrab.com/
>
> Oh, boy, does that bring back memories. Joe's Stone Crab is a
> restaurant on South Beach in Miami Beach FL. Only restaurant I have
> ever patronized that sold salad dressing a la carte to the salad.
> Didn't seem to faze anyone, though, as there was always a long wait
no
> matter what night of the week.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "spaminator" with "cox"

In article .com>,
"Max Caviar" > wrote:

> yeah, i knew of Joe's and have dined there a couple times. i suppose
> that's a possibility. i just assume the prices are as inflated as they
> are in the restaurant.

I grew up in Miami, and have been to Joe's quite a few times. It's a
local institution, maybe the most famous restaurant in town. Even James
Bond eats there - or at least he did once, in one of the Ian Fleming
novels.

Their food is good, but the prices are indeed inflated. They are
trading on their history.

I've never obtained crabs by mail order, but I suspect Joe's would
provide decent product. My mom (who used to go there a lot with her
friends) claims that Joe's has pretty much cornered the market on stone
crabs in South Florida, and that most of the other restaurants and
vendors buy fron their wholesale division. So you may not find
substantially better prices for the stuff from other sources.

Interesting factoid: By law, stone crabbers can only take animals above
a certain size, and they can only take one claw. The rest of the crab
is returned to the water, where they can re-grow the claw.

I'm now living in Seattle, where Dungeness Crabs are the local favorite.
They are mighty fine when steamed, ground into crabcakes, or spiced up
in Singapore Chile Crab. But for this former Miami boy, cold stone crab
claws with mustard-cream sauce are still the best.

--
Julian Vrieslander

"Julian Vrieslander" > wrote in
message
...
> In article .com>,
> "Max Caviar" > wrote:
>
> > yeah, i knew of Joe's and have dined there a couple times. i suppose
> > that's a possibility. i just assume the prices are as inflated as they
> > are in the restaurant.
>
> I grew up in Miami, and have been to Joe's quite a few times. It's a
> local institution, maybe the most famous restaurant in town. Even James
> Bond eats there - or at least he did once, in one of the Ian Fleming
> novels.
>
> Their food is good, but the prices are indeed inflated. They are
> trading on their history.
>
> I've never obtained crabs by mail order, but I suspect Joe's would
> provide decent product. My mom (who used to go there a lot with her
> friends) claims that Joe's has pretty much cornered the market on stone
> crabs in South Florida, and that most of the other restaurants and
> vendors buy fron their wholesale division. So you may not find
> substantially better prices for the stuff from other sources.
>
> Interesting factoid: By law, stone crabbers can only take animals above
> a certain size, and they can only take one claw. The rest of the crab
> is returned to the water, where they can re-grow the claw.
>
> I'm now living in Seattle, where Dungeness Crabs are the local favorite.
> They are mighty fine when steamed, ground into crabcakes, or spiced up
> in Singapore Chile Crab. But for this former Miami boy, cold stone crab
> claws with mustard-cream sauce are still the best.
>
> --
> Julian Vrieslander

Just a suggestion, but when making crab cakes, try just breaking apart the
crab meat, not grinding it up. I learned my crab cake bones in Maryland. No
self respecting crab cake would be done otherwise.

Alan

In article <rWWNd.232$uc.40@trnddc01>, "Alan Zelt" >
wrote:

> Just a suggestion, but when making crab cakes, try just breaking apart the
> crab meat, not grinding it up. I learned my crab cake bones in Maryland. No
> self respecting crab cake would be done otherwise.

Putting them whole through the grinder gives a nice crunchy texture,
since you also get the bits of shell. ;-)

OK, Alan, I was just using "grind" as a figure of speech. I've only
made crab cakes once, and I did not use a grinder. Bad choice of words.
I hope I did not mislead some impressionable young cook into making
crab-burgers.

BTW, the best Dungeness crab cakes I have found so far in Seattle were
at McCormick & Schmick's (the one near Lake Union). Very good. Not as
cloyingly rich as the versions done in many other places.

--
Julian Vrieslander

On Tue, 08 Feb 2005 04:07:51 GMT, "Alan Zelt" >
wrote:

>
>"Julian Vrieslander" > wrote in
>message
>> I'm now living in Seattle, where Dungeness Crabs are the local favorite.
>> They are mighty fine when steamed, ground into crabcakes, or spiced up
>> in Singapore Chile Crab. But for this former Miami boy, cold stone crab
>> claws with mustard-cream sauce are still the best.
>>
>> --
>> Julian Vrieslander
>
>Just a suggestion, but when making crab cakes, try just breaking apart the
>crab meat, not grinding it up. I learned my crab cake bones in Maryland. No
>self respecting crab cake would be done otherwise.
>
>Alan
>
truth be told, the only self-respecting *crabs* are maryland blues and
maybe those from louisiana.

your pal,
blake

On Sat, 19 Feb 2005 20:36:38 GMT, blake murphy
> wrote:

> truth be told, the only self-respecting *crabs* are maryland blues and
> maybe those from louisiana.

Which means more Dungenesss Crab for me.
http://www.dungeness.com/crab/
<slurp>

sf

sf wrote:
>
> Which means more Dungenesss Crab for me.
> http://www.dungeness.com/crab/
> <slurp>

Dungeness is our favorite, too, but this website recommends boiling
them for about 20 minutes, and says nothing about whether to clean them
first or cook them first. We clean them first and boil them for 11
minutes.

To clean, hold all the legs on one side so they don't pinch you, and
pull off the top shell. Grasp the legs on the other side, break the
crab in half. Rinse out the gills and guts. Put immediately into the
rapidly boiling, heavily salted water.

-aem

On 19 Feb 2005 14:03:07 -0800, "aem" >
wrote:

>
> sf wrote:
> >
> > Which means more Dungenesss Crab for me.
> > http://www.dungeness.com/crab/
> > <slurp>
>
> Dungeness is our favorite, too, but this website recommends boiling
> them for about 20 minutes, and says nothing about whether to clean them
> first or cook them first. We clean them first and boil them for 11
> minutes.
>
> To clean, hold all the legs on one side so they don't pinch you, and
> pull off the top shell. Grasp the legs on the other side, break the
> crab in half. Rinse out the gills and guts.
>
OH NO! You don't have to do that!!!!

> Put immediately into the
> rapidly boiling, heavily salted water.

Just take the biggest, meanest crabs you can find and plop
them into a big pot of seasoned boiling water (lemon and
salt will suffice). I use 18 inch tongs for that job
because I don't want to be pinched by them (they can cause
nerve damage if they get a good hold on you).

I cook 3, three pound crabs in a 18(ish) qt pot until they
change colors. Maybe 20 minutes is right, but I think
that's a bit too long. I can pull off the shell and clean
them easily AFTER they are cooked. No need to torture or
fight with them while they are still alive.


sf

sf wrote:
> >
> OH NO! You don't have to do that!!!!

Of course you don't have to, but we think the crabs taste better if you
do. Don't you remove the innards from a chicken before you roast it?

> No need to torture or
> fight with them while they are still alive.
>
It's neither torture nor a fight, it's properly preparing your food
before you cook and eat it. They die immediately when you break them
in half, and as the lobster posts note, they likely don't have enough
brain to feel pain anyway.

No matter. I just thought some folks would like to know how it's done
by a lot of people who live where the Dungeness come from.

-aem

On Sun, 20 Feb 2005 10:24:27 GMT, Dog3
> wrote:

> SF you are a seafood buffet I think I love you as much as I do Barb,
> Margaret and Damsel. Goomba38 is way up there too.

<blush> Any time you're in San Francisco, give me a call
and come over! I'll take you to the local Ranch 99 and
we'll stock up for a big pig out on the seafood of your
choice.

sf

In article > ,
Dog3 > wrote:

> Okay, I bought clams yesterday. I don't feel well and had the butcher clean
> them. I do not know how he did it. They were delish in my linguini. Gawd
> was it good. I infused some garlic into the butter. Yummmm... Thanks
> Sheldon.

Hmmm. How would you "clean" clams? All I do is run them under a
faucet, scrubbing the outsides of the shells with a brush, to wipe off
any bits of sand or dirt. Any clams which are already open go into the
garbo. The remaining ones go into a pot, shells and all, which is
already heated with butter or oil, garlic, herbs, wine, or whatever else
we thought to cook them in. A few minutes later, they are ready to toss
with pasta. We serve them in the shells, but that's mostly because it
looks nice.

Here in the NW, we use Manila clams, which are tasty but small. If you
are using those big East Coast honkers, then maybe there is a case for
opening them up, and chopping or trimming them.

--
Julian Vrieslander

Dog3 wrote:

> That's what I meant by cleaning. Maybe cleaning was not the best term. I
> was making linguini and did not want the fuss of the shells. The butcher
> 'husked' them for me. I'm really not sure what term is should be used.
>
> I've got a ton of pork butt left over. Wander over for lunch
>
> Michael
>

It's called shucking and is done with a clam knife. It's not a sharp
knife as you'd typically think of. Here's a picture of one:
http://shop.legalseafoods.com/index....list/cid/10065


Here's a site that kind of explains it but it's one of those things
that's much easier after being shown.

http://www.ehow.com/how_3980_shuck-clams.html

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...