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