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sf wrote:
> On Sun, 28 Aug 2005 09:51:26 -0500, OmManiPadmeOmelet wrote: > > >> I wonder... >> >> The formula for seawater is 1 tsp. sea salt per 1 cup of water. >> I wonder if it'd be possible to, say, set up a 20 gallon aquarium with >> sea water and feed them up a bit before eating them? >> >> I'm serious..... How hard would it be to run your own lobster tank at >> home? What are the filtering issues to keep them healthy, and what would >> you feed them? > > > I suppose you could try it with one at a time. Their claws are banded > for a reason, though. > http://seagrant.gso.uri.edu/factsheets/fslobster.html Ok now this is funny sort of. DDIL bought a live lobster for DS to cook. While waiting for DS to get home she snipped off the claw bands because she thought that was cruel. As if cooking them isn't going to be just a little cruel <rolling eyes> but she had good intentions. Then she decided to let the lobster run around the floor while the cat played with it. I got a frantic call because the lobster had the cat's paw and wouldn't let it go. Between the two of us with me coaching her on the cat's paw was finally released. DS wasn't very impressed when he had to take the cat to the vet and catch the lobster. DDIL was in tears, I was biting my tongue trying not to laugh at the sights, and DH had to calm her down because I just couldn't talk. DS took it in stide and take a couple of pics and sent them to us later. I dang near p*ssed myself laughing at the pics. DDIL now knows why those claws are banded and why the cat shouldn't play with their dinner  |
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"jmcquown" > wrote in message .. . > MoM wrote: >> "jmcquown" > wrote in message >> . .. >>> MoM wrote: >>>> "jmcquown" > wrote in message >>>> .. . >>>>> OmManiPadmeOmelet wrote: >>>>>> In article >, >>>>>> "jmcquown" > wrote: >>>>>> >>>>>>> OmManiPadmeOmelet wrote: >>>>>>>> In article >, >>>>>>>> sf > wrote: >>>>>>>> >>>>>>>>> On Sat, 27 Aug 2005 16:03:58 -0500, OmManiPadmeOmelet wrote: >>>>>>>>> >>>>>>>>>> Lobster is good, but IMHO King or Dungeness crab is better. >>>>>>>>>> ;-) >>>>>>>>> >>>>>>>>> <VBG> >>>>>>>>> You'd like it even more if you weren't landlocked, m'hearty! >>>>>>>> >>>>>>>> Probably right... but I can catch live blue crabs in the gulf >>>>>>>> coast. >>>>>>> Try Frogmore Stew sometime... it's a great meal but you have to >>>>>>> have >>>>>>> a bucket to toss the corn cobs and crab shells in and plenty of >>>>>>> napkins. Recipe available upon request (although it's been posted >>>>>>> many times before). >>>>>>> >>>>>>> Jill >>>>>> >>>>>> Is that like a clam bake? >>>>> >>>>> http://www.co.beaufort.sc.us/bftlib/frogmore.htm#Stew >>>>> >>>>> Frogmore used to be the name of the town, until some hoity-toity >>>>> residents decided it sounded too country and changed the name back >>>>> to St. Helena. >>>>> >>>>> I've eaten at The Steamers (a.k.a. Steamy's Oyster Bar & Grill)... >>>>> great food! >>>>> >>>>> Jill >>>>> >>>> Beaufort! That's where we bought crab pots and crabbed for 2 weeks >>>> and brought all the lovely meat home. >>>> >>>> A park just outside Beaufort. >>>> >>>> MoM >>> >>> My parents live on an island some miles south of Beaufort. All this >>> talk about lobster and crab makes me want some! >>> >>> Jill >>> >> Harker's Island? That's not far from where we stayed. >> >> MoM > > Nope, it's called Dataw. It's a private community a bit south of Lady's > Island which is right across the draw-bridge from Beaufort off Highway 21. > Interesting place; used to be an Indigo plantation back in the 18th > century. > Old, old ruins (oyster shells were commonly used in the masonry) and a > family cemetery. Stuff like that just fascinates me. When the tide goes > out you can hear the oysters "clicking". Gotta wear hip waders to go get > them in the marsh but if you like oysters it's worth it. > > Jill > Now that's an idea. |
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"OmManiPadmeOmelet" > wrote in message ... > In article <1125252733.37f75eed7be5db3cda9eff24951a9aba@teran ews>, > "MoM" > wrote: > >> "OmManiPadmeOmelet" > wrote in message >> ... >> > In article >, >> > "jmcquown" > wrote: >> > >> >> OmManiPadmeOmelet wrote: >> >> > In article >, >> >> > "jmcquown" > wrote: >> >> > >> >> >> OmManiPadmeOmelet wrote: >> >> >>> In article >, >> >> >>> "jmcquown" > wrote: >> >> >>> >> >> >>>> OmManiPadmeOmelet wrote: >> >> >>>>> In article >, >> >> >>>>> sf > wrote: >> >> >>>>> >> >> >>>>>> On Sat, 27 Aug 2005 16:03:58 -0500, OmManiPadmeOmelet wrote: >> >> >>>>>> >> >> >>>>>>> Lobster is good, but IMHO King or Dungeness crab is better. >> >> >>>>>>> ;-) >> >> >>>>>> >> >> >>>>>> <VBG> >> >> >>>>>> You'd like it even more if you weren't landlocked, m'hearty! >> >> >>>>> >> >> >>>>> Probably right... but I can catch live blue crabs in the gulf >> >> >>>>> coast. >> >> >>>> Try Frogmore Stew sometime... it's a great meal but you have to >> >> >>>> have >> >> >>>> a bucket to toss the corn cobs and crab shells in and plenty of >> >> >>>> napkins. Recipe available upon request (although it's been posted >> >> >>>> many times before). >> >> >>>> >> >> >>>> Jill >> >> >>> >> >> >>> Is that like a clam bake? >> >> >> >> >> >> http://www.co.beaufort.sc.us/bftlib/frogmore.htm#Stew >> >> >> >> >> >> Frogmore used to be the name of the town, until some hoity-toity >> >> >> residents decided it sounded too country and changed the name back >> >> >> to St. Helena. >> >> >> >> >> >> I've eaten at The Steamers (a.k.a. Steamy's Oyster Bar & Grill)... >> >> >> great food! >> >> >> >> >> >> Jill >> >> >> >> >> >> >> >> > >> >> > I've seen pictures of this. :-) >> >> > I think I'd clean the crabs ahead of time and break them in half >> >> > down >> >> > the mid-line, and cut the corn into 1/3 ears. >> >> > >> >> > I've also seen people add small whole clams (in the shell) to this >> >> > mix. >> >> > >> >> > I'd really like to try this someday, but NOT in that quantity! <lol> >> >> >> >> For 6: >> >> >> >> In a large pot 1 lb. link pork sausage (Frogmore sausage is hard to >> >> find, >> >> try Italian or Chaurice or Andouille); 3 lbs. new potatoes covered >> >> well >> >> with >> >> water and beer. Boil 7 minutes. Add 1 large chopped onion and >> >> chopped >> >> bell >> >> pepper, 3 ribs chopped celery, 2 Tbs. seafood seasoning. Boil 10 >> >> minutes. >> >> Add 6 fresh blue crabs, 6 ears corn on the cob, broken. Boil 10 >> >> minutes. >> >> Add 3 lbs. fresh cleaned shrimp and boil 3 minutes. Remove from heat >> >> and >> >> let stand 5 minutes. Drain and serve with plenty of napkins and >> >> buckets >> >> to >> >> toss the corn cobs, shrimp shells and crab shells in. >> >> >> >> Jill >> >> >> >> >> > >> > Sounds fantastic. :-) >> > >> > You could also add whole crawfish to this, especially in Louisianna. >> > >> > Now that deep frying turkeys is getting so popular, you can get those >> > outdoor large framed propane burners. It's recommended that turkey >> > frying be done OUTSIDE so these are easy to get around thanksgiving! >> > >> > Those would be ideal for something like this. That and a very large >> > stock pot. >> > >> > I'd probably use some of the incredible fresh link sausages that the >> > local Sun Harvest Sausage meister makes. He makes an amazing chicken >> > basil roast garlic sausage that sells almost as fast as he can make it! >> > It's in natural casings. >> > -- >> Is it possible to get fresh or frozen crawfish that hasn't been >> adulterated >> with the seasoning they use a lot of the time? Can't remember the name >> of >> it. >> >> MoM > > Cayanne. > > Lots of people ruin perfectly good crawfish by cooking it in heavy > spices. I hate it that way. I like it just plain with a little lemon > butter. > > Live crawfish is commonly available here, as is fresh frozen, plain, > unspiced cooked tail meat in 1 lb. packages. > -- Where's here? I didn't mean Cayenne. It's a musty flavour stuff often used in boils. MoM |
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"jmcquown" > wrote in message .. . > MoM wrote: >> "OmManiPadmeOmelet" > wrote in message >> ... >>> In article >, >>> "jmcquown" > wrote: >>> >>>> OmManiPadmeOmelet wrote: >>>>> In article >, >>>>> "jmcquown" > wrote: >>>>> >>>>>> OmManiPadmeOmelet wrote: >>>>>>> In article >, >>>>>>> "jmcquown" > wrote: >>>>>>> >>>>>>>> OmManiPadmeOmelet wrote: >>>>>>>>> In article >, >>>>>>>>> sf > wrote: >>>>>>>>> >>>>>>>>>> On Sat, 27 Aug 2005 16:03:58 -0500, OmManiPadmeOmelet wrote: >>>>>>>>>> >>>>>>>>>>> Lobster is good, but IMHO King or Dungeness crab is better. >>>>>>>>>>> ;-) >>>>>>>>>> >>>>>>>>>> <VBG> >>>>>>>>>> You'd like it even more if you weren't landlocked, m'hearty! >>>>>>>>> >>>>>>>>> Probably right... but I can catch live blue crabs in the gulf >>>>>>>>> coast. >>>>>>>> Try Frogmore Stew sometime... it's a great meal but you have to >>>>>>>> have >>>>>>>> a bucket to toss the corn cobs and crab shells in and plenty of >>>>>>>> napkins. Recipe available upon request (although it's been >>>>>>>> posted many times before). >>>>>>>> >>>>>>>> Jill >>>>>>> >>>>>>> Is that like a clam bake? >>>>>> >>>>>> http://www.co.beaufort.sc.us/bftlib/frogmore.htm#Stew >>>>>> >>>>>> Frogmore used to be the name of the town, until some hoity-toity >>>>>> residents decided it sounded too country and changed the name back >>>>>> to St. Helena. >>>>>> >>>>>> I've eaten at The Steamers (a.k.a. Steamy's Oyster Bar & Grill)... >>>>>> great food! >>>>>> >>>>>> Jill >>>>>> >>>>>> >>>>> >>>>> I've seen pictures of this. :-) >>>>> I think I'd clean the crabs ahead of time and break them in half >>>>> down the mid-line, and cut the corn into 1/3 ears. >>>>> >>>>> I've also seen people add small whole clams (in the shell) to this >>>>> mix. >>>>> >>>>> I'd really like to try this someday, but NOT in that quantity! >>>>> <lol> >>>> >>>> For 6: >>>> >>>> In a large pot 1 lb. link pork sausage (Frogmore sausage is hard to >>>> find, try Italian or Chaurice or Andouille); 3 lbs. new potatoes >>>> covered well with >>>> water and beer. Boil 7 minutes. Add 1 large chopped onion and >>>> chopped bell >>>> pepper, 3 ribs chopped celery, 2 Tbs. seafood seasoning. Boil 10 >>>> minutes. >>>> Add 6 fresh blue crabs, 6 ears corn on the cob, broken. Boil 10 >>>> minutes. Add 3 lbs. fresh cleaned shrimp and boil 3 minutes. >>>> Remove from heat and let stand 5 minutes. Drain and serve with >>>> plenty of napkins and buckets to >>>> toss the corn cobs, shrimp shells and crab shells in. >>>> >>>> Jill >>>> >>>> >>> >>> Sounds fantastic. :-) >>> >>> You could also add whole crawfish to this, especially in Louisianna. >>> >>> Now that deep frying turkeys is getting so popular, you can get those >>> outdoor large framed propane burners. It's recommended that turkey >>> frying be done OUTSIDE so these are easy to get around thanksgiving! >>> >>> Those would be ideal for something like this. That and a very large >>> stock pot. >>> >>> I'd probably use some of the incredible fresh link sausages that the >>> local Sun Harvest Sausage meister makes. He makes an amazing chicken >>> basil roast garlic sausage that sells almost as fast as he can make >>> it! It's in natural casings. >>> -- >> Is it possible to get fresh or frozen crawfish that hasn't been >> adulterated with the seasoning they use a lot of the time? Can't >> remember the name of it. >> >> MoM > > I can find frozen crawfish tail meat, unadulterated. No seasoning, just > the > sweet meat. Comes in 1 lb. cryovac'd packages. I nearly bought some last > weekend but my freezer is rapidly running out of room. > > Jill > We'll probably be going to South Texas this winter. Would they be available there? MoM |
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"OmManiPadmeOmelet" > wrote in message ... > In article >, > "jmcquown" > wrote: > >> MoM wrote: >> > "OmManiPadmeOmelet" > wrote in message >> > ... >> >> In article >, >> >> "jmcquown" > wrote: >> >> >> >>> OmManiPadmeOmelet wrote: >> >>>> In article >, >> >>>> "jmcquown" > wrote: >> >>>> >> >>>>> OmManiPadmeOmelet wrote: >> >>>>>> In article >, >> >>>>>> "jmcquown" > wrote: >> >>>>>> >> >>>>>>> OmManiPadmeOmelet wrote: >> >>>>>>>> In article >, >> >>>>>>>> sf > wrote: >> >>>>>>>> >> >>>>>>>>> On Sat, 27 Aug 2005 16:03:58 -0500, OmManiPadmeOmelet wrote: >> >>>>>>>>> >> >>>>>>>>>> Lobster is good, but IMHO King or Dungeness crab is better. >> >>>>>>>>>> ;-) >> >>>>>>>>> >> >>>>>>>>> <VBG> >> >>>>>>>>> You'd like it even more if you weren't landlocked, m'hearty! >> >>>>>>>> >> >>>>>>>> Probably right... but I can catch live blue crabs in the gulf >> >>>>>>>> coast. >> >>>>>>> Try Frogmore Stew sometime... it's a great meal but you have to >> >>>>>>> have >> >>>>>>> a bucket to toss the corn cobs and crab shells in and plenty of >> >>>>>>> napkins. Recipe available upon request (although it's been >> >>>>>>> posted many times before). >> >>>>>>> >> >>>>>>> Jill >> >>>>>> >> >>>>>> Is that like a clam bake? >> >>>>> >> >>>>> http://www.co.beaufort.sc.us/bftlib/frogmore.htm#Stew >> >>>>> >> >>>>> Frogmore used to be the name of the town, until some hoity-toity >> >>>>> residents decided it sounded too country and changed the name back >> >>>>> to St. Helena. >> >>>>> >> >>>>> I've eaten at The Steamers (a.k.a. Steamy's Oyster Bar & Grill)... >> >>>>> great food! >> >>>>> >> >>>>> Jill >> >>>>> >> >>>>> >> >>>> >> >>>> I've seen pictures of this. :-) >> >>>> I think I'd clean the crabs ahead of time and break them in half >> >>>> down the mid-line, and cut the corn into 1/3 ears. >> >>>> >> >>>> I've also seen people add small whole clams (in the shell) to this >> >>>> mix. >> >>>> >> >>>> I'd really like to try this someday, but NOT in that quantity! >> >>>> <lol> >> >>> >> >>> For 6: >> >>> >> >>> In a large pot 1 lb. link pork sausage (Frogmore sausage is hard to >> >>> find, try Italian or Chaurice or Andouille); 3 lbs. new potatoes >> >>> covered well with >> >>> water and beer. Boil 7 minutes. Add 1 large chopped onion and >> >>> chopped bell >> >>> pepper, 3 ribs chopped celery, 2 Tbs. seafood seasoning. Boil 10 >> >>> minutes. >> >>> Add 6 fresh blue crabs, 6 ears corn on the cob, broken. Boil 10 >> >>> minutes. Add 3 lbs. fresh cleaned shrimp and boil 3 minutes. >> >>> Remove from heat and let stand 5 minutes. Drain and serve with >> >>> plenty of napkins and buckets to >> >>> toss the corn cobs, shrimp shells and crab shells in. >> >>> >> >>> Jill >> >>> >> >>> >> >> >> >> Sounds fantastic. :-) >> >> >> >> You could also add whole crawfish to this, especially in Louisianna. >> >> >> >> Now that deep frying turkeys is getting so popular, you can get those >> >> outdoor large framed propane burners. It's recommended that turkey >> >> frying be done OUTSIDE so these are easy to get around thanksgiving! >> >> >> >> Those would be ideal for something like this. That and a very large >> >> stock pot. >> >> >> >> I'd probably use some of the incredible fresh link sausages that the >> >> local Sun Harvest Sausage meister makes. He makes an amazing chicken >> >> basil roast garlic sausage that sells almost as fast as he can make >> >> it! It's in natural casings. >> >> -- >> > Is it possible to get fresh or frozen crawfish that hasn't been >> > adulterated with the seasoning they use a lot of the time? Can't >> > remember the name of it. >> > >> > MoM >> >> I can find frozen crawfish tail meat, unadulterated. No seasoning, just >> the >> sweet meat. Comes in 1 lb. cryovac'd packages. I nearly bought some >> last >> weekend but my freezer is rapidly running out of room. >> >> Jill >> >> > > <lol> I know _that_ feeling! > It bites when something really good is on sale, > and there is no space in the freezer..... > -- My problem is... I never seem to be able to pass up a deal and I always find room some where! To my husbands chagrin. MoM |
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MoM wrote:
> "jmcquown" > wrote in message > .. . >> MoM wrote: >>> "OmManiPadmeOmelet" > wrote in message >>> ... >>>> In article >, >>>> "jmcquown" > wrote: >>>> >>>>> OmManiPadmeOmelet wrote: >>>>>> In article >, >>>>>> "jmcquown" > wrote: >>>>>> >>>>>>> OmManiPadmeOmelet wrote: >>>>>>>> In article >, >>>>>>>> "jmcquown" > wrote: >>>>>>>> >>>>>>>>> OmManiPadmeOmelet wrote: >>>>>>>>>> In article >, >>>>>>>>>> sf > wrote: >>>>>>>>>> >>>>>>>>>>> On Sat, 27 Aug 2005 16:03:58 -0500, OmManiPadmeOmelet wrote: >>>>>>>>>>> >>>>>>>>>>>> Lobster is good, but IMHO King or Dungeness crab is >>>>>>>>>>>> better. ;-) >>>>>>>>>>> >>>>>>>>>>> <VBG> >>>>>>>>>>> You'd like it even more if you weren't landlocked, m'hearty! >>>>>>>>>> >>>>>>>>>> Probably right... but I can catch live blue crabs in the gulf >>>>>>>>>> coast. >>>>>>>>> Try Frogmore Stew sometime... it's a great meal but you have >>>>>>>>> to have >>>>>>>>> a bucket to toss the corn cobs and crab shells in and plenty >>>>>>>>> of napkins. Recipe available upon request (although it's been >>>>>>>>> posted many times before). >>>>>>>>> >>>>>>>>> Jill >>>>>>>> >>>>>>>> Is that like a clam bake? >>>>>>> >>>>>>> http://www.co.beaufort.sc.us/bftlib/frogmore.htm#Stew >>>>>>> >>>>>>> Frogmore used to be the name of the town, until some hoity-toity >>>>>>> residents decided it sounded too country and changed the name >>>>>>> back to St. Helena. >>>>>>> >>>>>>> I've eaten at The Steamers (a.k.a. Steamy's Oyster Bar & >>>>>>> Grill)... great food! >>>>>>> >>>>>>> Jill >>>>>>> >>>>>>> >>>>>> >>>>>> I've seen pictures of this. :-) >>>>>> I think I'd clean the crabs ahead of time and break them in half >>>>>> down the mid-line, and cut the corn into 1/3 ears. >>>>>> >>>>>> I've also seen people add small whole clams (in the shell) to >>>>>> this mix. >>>>>> >>>>>> I'd really like to try this someday, but NOT in that quantity! >>>>>> <lol> >>>>> >>>>> For 6: >>>>> >>>>> In a large pot 1 lb. link pork sausage (Frogmore sausage is hard >>>>> to find, try Italian or Chaurice or Andouille); 3 lbs. new >>>>> potatoes covered well with >>>>> water and beer. Boil 7 minutes. Add 1 large chopped onion and >>>>> chopped bell >>>>> pepper, 3 ribs chopped celery, 2 Tbs. seafood seasoning. Boil 10 >>>>> minutes. >>>>> Add 6 fresh blue crabs, 6 ears corn on the cob, broken. Boil 10 >>>>> minutes. Add 3 lbs. fresh cleaned shrimp and boil 3 minutes. >>>>> Remove from heat and let stand 5 minutes. Drain and serve with >>>>> plenty of napkins and buckets to >>>>> toss the corn cobs, shrimp shells and crab shells in. >>>>> >>>>> Jill >>>>> >>>>> >>>> >>>> Sounds fantastic. :-) >>>> >>>> You could also add whole crawfish to this, especially in >>>> Louisianna. >>>> >>>> Now that deep frying turkeys is getting so popular, you can get >>>> those outdoor large framed propane burners. It's recommended that >>>> turkey frying be done OUTSIDE so these are easy to get around >>>> thanksgiving! >>>> >>>> Those would be ideal for something like this. That and a very large >>>> stock pot. >>>> >>>> I'd probably use some of the incredible fresh link sausages that >>>> the local Sun Harvest Sausage meister makes. He makes an amazing >>>> chicken basil roast garlic sausage that sells almost as fast as he >>>> can make >>>> it! It's in natural casings. >>>> -- >>> Is it possible to get fresh or frozen crawfish that hasn't been >>> adulterated with the seasoning they use a lot of the time? Can't >>> remember the name of it. >>> >>> MoM >> >> I can find frozen crawfish tail meat, unadulterated. No seasoning, >> just the >> sweet meat. Comes in 1 lb. cryovac'd packages. I nearly bought >> some last weekend but my freezer is rapidly running out of room. >> >> Jill >> > We'll probably be going to South Texas this winter. Would they be > available there? > > MoM Beats the heck outta me. Closest I've been to south Texas is a suburb of Houston and I wasn't cooking crawfish. I can tell you it was hotter than Hades in October (god, has it been almost a year already?!) and the hotel pool sure felt great. Jill <--heading to Davenport in three weeks |
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In article <1125273607.0d708dd5b46c7e9d053fde31774d788b@teran ews>,
"MoM" > wrote: > "OmManiPadmeOmelet" > wrote in message > ... > > In article <1125252733.37f75eed7be5db3cda9eff24951a9aba@teran ews>, > > "MoM" > wrote: > > > >> "OmManiPadmeOmelet" > wrote in message > >> ... > >> > In article >, > >> > "jmcquown" > wrote: > >> > > >> >> OmManiPadmeOmelet wrote: > >> >> > In article >, > >> >> > "jmcquown" > wrote: > >> >> > > >> >> >> OmManiPadmeOmelet wrote: > >> >> >>> In article >, > >> >> >>> "jmcquown" > wrote: > >> >> >>> > >> >> >>>> OmManiPadmeOmelet wrote: > >> >> >>>>> In article >, > >> >> >>>>> sf > wrote: > >> >> >>>>> > >> >> >>>>>> On Sat, 27 Aug 2005 16:03:58 -0500, OmManiPadmeOmelet wrote: > >> >> >>>>>> > >> >> >>>>>>> Lobster is good, but IMHO King or Dungeness crab is better. > >> >> >>>>>>> ;-) > >> >> >>>>>> > >> >> >>>>>> <VBG> > >> >> >>>>>> You'd like it even more if you weren't landlocked, m'hearty! > >> >> >>>>> > >> >> >>>>> Probably right... but I can catch live blue crabs in the gulf > >> >> >>>>> coast. > >> >> >>>> Try Frogmore Stew sometime... it's a great meal but you have to > >> >> >>>> have > >> >> >>>> a bucket to toss the corn cobs and crab shells in and plenty of > >> >> >>>> napkins. Recipe available upon request (although it's been posted > >> >> >>>> many times before). > >> >> >>>> > >> >> >>>> Jill > >> >> >>> > >> >> >>> Is that like a clam bake? > >> >> >> > >> >> >> http://www.co.beaufort.sc.us/bftlib/frogmore.htm#Stew > >> >> >> > >> >> >> Frogmore used to be the name of the town, until some hoity-toity > >> >> >> residents decided it sounded too country and changed the name back > >> >> >> to St. Helena. > >> >> >> > >> >> >> I've eaten at The Steamers (a.k.a. Steamy's Oyster Bar & Grill)... > >> >> >> great food! > >> >> >> > >> >> >> Jill > >> >> >> > >> >> >> > >> >> > > >> >> > I've seen pictures of this. :-) > >> >> > I think I'd clean the crabs ahead of time and break them in half > >> >> > down > >> >> > the mid-line, and cut the corn into 1/3 ears. > >> >> > > >> >> > I've also seen people add small whole clams (in the shell) to this > >> >> > mix. > >> >> > > >> >> > I'd really like to try this someday, but NOT in that quantity! <lol> > >> >> > >> >> For 6: > >> >> > >> >> In a large pot 1 lb. link pork sausage (Frogmore sausage is hard to > >> >> find, > >> >> try Italian or Chaurice or Andouille); 3 lbs. new potatoes covered > >> >> well > >> >> with > >> >> water and beer. Boil 7 minutes. Add 1 large chopped onion and > >> >> chopped > >> >> bell > >> >> pepper, 3 ribs chopped celery, 2 Tbs. seafood seasoning. Boil 10 > >> >> minutes. > >> >> Add 6 fresh blue crabs, 6 ears corn on the cob, broken. Boil 10 > >> >> minutes. > >> >> Add 3 lbs. fresh cleaned shrimp and boil 3 minutes. Remove from heat > >> >> and > >> >> let stand 5 minutes. Drain and serve with plenty of napkins and > >> >> buckets > >> >> to > >> >> toss the corn cobs, shrimp shells and crab shells in. > >> >> > >> >> Jill > >> >> > >> >> > >> > > >> > Sounds fantastic. :-) > >> > > >> > You could also add whole crawfish to this, especially in Louisianna. > >> > > >> > Now that deep frying turkeys is getting so popular, you can get those > >> > outdoor large framed propane burners. It's recommended that turkey > >> > frying be done OUTSIDE so these are easy to get around thanksgiving! > >> > > >> > Those would be ideal for something like this. That and a very large > >> > stock pot. > >> > > >> > I'd probably use some of the incredible fresh link sausages that the > >> > local Sun Harvest Sausage meister makes. He makes an amazing chicken > >> > basil roast garlic sausage that sells almost as fast as he can make it! > >> > It's in natural casings. > >> > -- > >> Is it possible to get fresh or frozen crawfish that hasn't been > >> adulterated > >> with the seasoning they use a lot of the time? Can't remember the name > >> of > >> it. > >> > >> MoM > > > > Cayanne. > > > > Lots of people ruin perfectly good crawfish by cooking it in heavy > > spices. I hate it that way. I like it just plain with a little lemon > > butter. > > > > Live crawfish is commonly available here, as is fresh frozen, plain, > > unspiced cooked tail meat in 1 lb. packages. > > -- > > Where's here? The South. :-) > > I didn't mean Cayenne. It's a musty flavour stuff often used in boils. > > MoM Probably Old Bay seasoning. I think it's the one most commonly used for seafoods. I don't use any of that stuff! Maybe just a light sprinkling of salt free lemon pepper and a dash of garlic powder. I prefer my seafood or crawfish very, very lightly spiced if at all. It has a delicate sweet flavor that is easily overwhelmed! > > -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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In article <1125273968.40da6a6c69be996dad489875a1646475@teran ews>,
"MoM" > wrote: > "OmManiPadmeOmelet" > wrote in message > ... > > In article >, > > "jmcquown" > wrote: > > > >> MoM wrote: > >> > "OmManiPadmeOmelet" > wrote in message > >> > ... > >> >> In article >, > >> >> "jmcquown" > wrote: > >> >> > >> >>> OmManiPadmeOmelet wrote: > >> >>>> In article >, > >> >>>> "jmcquown" > wrote: > >> >>>> > >> >>>>> OmManiPadmeOmelet wrote: > >> >>>>>> In article >, > >> >>>>>> "jmcquown" > wrote: > >> >>>>>> > >> >>>>>>> OmManiPadmeOmelet wrote: > >> >>>>>>>> In article >, > >> >>>>>>>> sf > wrote: > >> >>>>>>>> > >> >>>>>>>>> On Sat, 27 Aug 2005 16:03:58 -0500, OmManiPadmeOmelet wrote: > >> >>>>>>>>> > >> >>>>>>>>>> Lobster is good, but IMHO King or Dungeness crab is better. > >> >>>>>>>>>> ;-) > >> >>>>>>>>> > >> >>>>>>>>> <VBG> > >> >>>>>>>>> You'd like it even more if you weren't landlocked, m'hearty! > >> >>>>>>>> > >> >>>>>>>> Probably right... but I can catch live blue crabs in the gulf > >> >>>>>>>> coast. > >> >>>>>>> Try Frogmore Stew sometime... it's a great meal but you have to > >> >>>>>>> have > >> >>>>>>> a bucket to toss the corn cobs and crab shells in and plenty of > >> >>>>>>> napkins. Recipe available upon request (although it's been > >> >>>>>>> posted many times before). > >> >>>>>>> > >> >>>>>>> Jill > >> >>>>>> > >> >>>>>> Is that like a clam bake? > >> >>>>> > >> >>>>> http://www.co.beaufort.sc.us/bftlib/frogmore.htm#Stew > >> >>>>> > >> >>>>> Frogmore used to be the name of the town, until some hoity-toity > >> >>>>> residents decided it sounded too country and changed the name back > >> >>>>> to St. Helena. > >> >>>>> > >> >>>>> I've eaten at The Steamers (a.k.a. Steamy's Oyster Bar & Grill)... > >> >>>>> great food! > >> >>>>> > >> >>>>> Jill > >> >>>>> > >> >>>>> > >> >>>> > >> >>>> I've seen pictures of this. :-) > >> >>>> I think I'd clean the crabs ahead of time and break them in half > >> >>>> down the mid-line, and cut the corn into 1/3 ears. > >> >>>> > >> >>>> I've also seen people add small whole clams (in the shell) to this > >> >>>> mix. > >> >>>> > >> >>>> I'd really like to try this someday, but NOT in that quantity! > >> >>>> <lol> > >> >>> > >> >>> For 6: > >> >>> > >> >>> In a large pot 1 lb. link pork sausage (Frogmore sausage is hard to > >> >>> find, try Italian or Chaurice or Andouille); 3 lbs. new potatoes > >> >>> covered well with > >> >>> water and beer. Boil 7 minutes. Add 1 large chopped onion and > >> >>> chopped bell > >> >>> pepper, 3 ribs chopped celery, 2 Tbs. seafood seasoning. Boil 10 > >> >>> minutes. > >> >>> Add 6 fresh blue crabs, 6 ears corn on the cob, broken. Boil 10 > >> >>> minutes. Add 3 lbs. fresh cleaned shrimp and boil 3 minutes. > >> >>> Remove from heat and let stand 5 minutes. Drain and serve with > >> >>> plenty of napkins and buckets to > >> >>> toss the corn cobs, shrimp shells and crab shells in. > >> >>> > >> >>> Jill > >> >>> > >> >>> > >> >> > >> >> Sounds fantastic. :-) > >> >> > >> >> You could also add whole crawfish to this, especially in Louisianna. > >> >> > >> >> Now that deep frying turkeys is getting so popular, you can get those > >> >> outdoor large framed propane burners. It's recommended that turkey > >> >> frying be done OUTSIDE so these are easy to get around thanksgiving! > >> >> > >> >> Those would be ideal for something like this. That and a very large > >> >> stock pot. > >> >> > >> >> I'd probably use some of the incredible fresh link sausages that the > >> >> local Sun Harvest Sausage meister makes. He makes an amazing chicken > >> >> basil roast garlic sausage that sells almost as fast as he can make > >> >> it! It's in natural casings. > >> >> -- > >> > Is it possible to get fresh or frozen crawfish that hasn't been > >> > adulterated with the seasoning they use a lot of the time? Can't > >> > remember the name of it. > >> > > >> > MoM > >> > >> I can find frozen crawfish tail meat, unadulterated. No seasoning, just > >> the > >> sweet meat. Comes in 1 lb. cryovac'd packages. I nearly bought some > >> last > >> weekend but my freezer is rapidly running out of room. > >> > >> Jill > >> > >> > > > > <lol> I know _that_ feeling! > > It bites when something really good is on sale, > > and there is no space in the freezer..... > > -- > > My problem is... I never seem to be able to pass up a deal and I always find > room some where! To my husbands chagrin. > > MoM > > I know what you mean... But, I always end up having to clean out the big deep freezer every couple of years, and end up cooking up half of it for dog or chicken feed as it's too freezerburned to eat. :-( I'm going to buy a dry-erase board and hang it on the wall next to the freezer! Someone here suggested that and I thought it was a fantastic idea! I'm going to buy some of those plastic milk crates from wal-mart and number them, then organize the freezer and list what is in each basket and it's age on that board, then plan meals accordingly. I've finally started dating the bags I freeze stuff in, so this will work. I've got to get organized and list stuff so I stop wasting food! I'm fixin' to clean out the freezer again here shortly..... Cheers! -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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In article <1125273673.b2b36f09251cfebcb18bb6fc73a94d9e@teran ews>,
"MoM" > wrote: > "jmcquown" > wrote in message > .. . > > MoM wrote: > >> "OmManiPadmeOmelet" > wrote in message > >> ... > >>> In article >, > >>> "jmcquown" > wrote: > >>> > >>>> OmManiPadmeOmelet wrote: > >>>>> In article >, > >>>>> "jmcquown" > wrote: > >>>>> > >>>>>> OmManiPadmeOmelet wrote: > >>>>>>> In article >, > >>>>>>> "jmcquown" > wrote: > >>>>>>> > >>>>>>>> OmManiPadmeOmelet wrote: > >>>>>>>>> In article >, > >>>>>>>>> sf > wrote: > >>>>>>>>> > >>>>>>>>>> On Sat, 27 Aug 2005 16:03:58 -0500, OmManiPadmeOmelet wrote: > >>>>>>>>>> > >>>>>>>>>>> Lobster is good, but IMHO King or Dungeness crab is better. > >>>>>>>>>>> ;-) > >>>>>>>>>> > >>>>>>>>>> <VBG> > >>>>>>>>>> You'd like it even more if you weren't landlocked, m'hearty! > >>>>>>>>> > >>>>>>>>> Probably right... but I can catch live blue crabs in the gulf > >>>>>>>>> coast. > >>>>>>>> Try Frogmore Stew sometime... it's a great meal but you have to > >>>>>>>> have > >>>>>>>> a bucket to toss the corn cobs and crab shells in and plenty of > >>>>>>>> napkins. Recipe available upon request (although it's been > >>>>>>>> posted many times before). > >>>>>>>> > >>>>>>>> Jill > >>>>>>> > >>>>>>> Is that like a clam bake? > >>>>>> > >>>>>> http://www.co.beaufort.sc.us/bftlib/frogmore.htm#Stew > >>>>>> > >>>>>> Frogmore used to be the name of the town, until some hoity-toity > >>>>>> residents decided it sounded too country and changed the name back > >>>>>> to St. Helena. > >>>>>> > >>>>>> I've eaten at The Steamers (a.k.a. Steamy's Oyster Bar & Grill)... > >>>>>> great food! > >>>>>> > >>>>>> Jill > >>>>>> > >>>>>> > >>>>> > >>>>> I've seen pictures of this. :-) > >>>>> I think I'd clean the crabs ahead of time and break them in half > >>>>> down the mid-line, and cut the corn into 1/3 ears. > >>>>> > >>>>> I've also seen people add small whole clams (in the shell) to this > >>>>> mix. > >>>>> > >>>>> I'd really like to try this someday, but NOT in that quantity! > >>>>> <lol> > >>>> > >>>> For 6: > >>>> > >>>> In a large pot 1 lb. link pork sausage (Frogmore sausage is hard to > >>>> find, try Italian or Chaurice or Andouille); 3 lbs. new potatoes > >>>> covered well with > >>>> water and beer. Boil 7 minutes. Add 1 large chopped onion and > >>>> chopped bell > >>>> pepper, 3 ribs chopped celery, 2 Tbs. seafood seasoning. Boil 10 > >>>> minutes. > >>>> Add 6 fresh blue crabs, 6 ears corn on the cob, broken. Boil 10 > >>>> minutes. Add 3 lbs. fresh cleaned shrimp and boil 3 minutes. > >>>> Remove from heat and let stand 5 minutes. Drain and serve with > >>>> plenty of napkins and buckets to > >>>> toss the corn cobs, shrimp shells and crab shells in. > >>>> > >>>> Jill > >>>> > >>>> > >>> > >>> Sounds fantastic. :-) > >>> > >>> You could also add whole crawfish to this, especially in Louisianna. > >>> > >>> Now that deep frying turkeys is getting so popular, you can get those > >>> outdoor large framed propane burners. It's recommended that turkey > >>> frying be done OUTSIDE so these are easy to get around thanksgiving! > >>> > >>> Those would be ideal for something like this. That and a very large > >>> stock pot. > >>> > >>> I'd probably use some of the incredible fresh link sausages that the > >>> local Sun Harvest Sausage meister makes. He makes an amazing chicken > >>> basil roast garlic sausage that sells almost as fast as he can make > >>> it! It's in natural casings. > >>> -- > >> Is it possible to get fresh or frozen crawfish that hasn't been > >> adulterated with the seasoning they use a lot of the time? Can't > >> remember the name of it. > >> > >> MoM > > > > I can find frozen crawfish tail meat, unadulterated. No seasoning, just > > the > > sweet meat. Comes in 1 lb. cryovac'd packages. I nearly bought some last > > weekend but my freezer is rapidly running out of room. > > > > Jill > > > We'll probably be going to South Texas this winter. Would they be available > there? > > MoM > > Yes! Look in the seafood section at HEB markets. :-) -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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In article >,
Tony P. > wrote: > In article >, > says... > > In article >, > > Tony P. > wrote: > > > > > In article >, > > > says... > > > > In article >, > > > > ~patches~ > wrote: > > > > > > > > > jacqui{JB} wrote: > > > > > > "Keith" > wrote in message > > > > > > ... > > > > > > > > > > > > > > > > > >>Does anyone know why Lobster needs to be > > > > > >>cooked live? For example, why couldn't you > > > > > >>store the lobster in the freezer and boil it when > > > > > >>required? > > > > > > > > > > > > > > > > > > It doesn't need to be cooked live, technically -- you can kill it > > > > > > (inserting > > > > > > a knife into its brain) and cook it immediately thereafter. > > > > > > Lobster > > > > > > contains enzymes which start breaking down the meat immediately > > > > > > upon > > > > > > death, > > > > > > which is why lobster is sold live, cooked, and uncooked/frozen. > > > > > > > > > > > > You could *try* freezing a fresh-killed lobster tail, along with > > > > > > the > > > > > > legs, > > > > > > but I don't think freezing the whole thing is a good idea. > > > > > > Personally, > > > > > > I > > > > > > haven't been happy with the frozen lobster tails I've purchased, > > > > > > but I > > > > > > haven't purchased any recently. > > > > > > > > > > We get whole frozen lobster from a seafood place. It really isn't > > > > > bad > > > > > when you are a few thousand miles from fresh lobster  The lobsters> > > > > in > > > > > the grocery store tanks are in starvation mode and don't taste very > > > > > good. > > > > > > > > I wonder... > > > > > > > > The formula for seawater is 1 tsp. sea salt per 1 cup of water. > > > > I wonder if it'd be possible to, say, set up a 20 gallon aquarium with > > > > sea water and feed them up a bit before eating them? > > > > > > > > I'm serious..... How hard would it be to run your own lobster tank at > > > > home? What are the filtering issues to keep them healthy, and what > > > > would > > > > you feed them? > > > > > > You'd have to maintain salinity, in addition to maintaining temperature. > > > > > > The of course you'd have to determine exactly what it is that lobsters > > > like to eat and make sure the tank is stocked with that. > > > > > > In the supermarkets I think they simply chill and oxygenate the water in > > > the tanks. > > > > > > > > > It'd be fairly straightforward to make a lobster tank. Good size tub, on > > > the order of 10 gallons or more, some vinyl tubing, a small cube fridge, > > > an air pump, regular water pump and you're in business. > > > > > > Hints on the cube fridge: > > > > > > You won't be using it as a fridge. What you'll do is punch two holes in > > > the front door to route a length or coil of tubing inside the cavity. > > > One side goes to the pump which has a tail taking in the water from the > > > tank. On the other end you could rig your air pump. > > > > > > > > > > > > > Sounds pretty simple, but the idea was to be able to feed them. One > > poster said that lobsters in starvation mode don't taste very good. > > Thing is, they probably won't eat if the water temperature isn't right. > > > Plus it'd be pretty cool to get a small one (since you pay by the pound) > > and feed one up to a decent size. > > Yeah it would. > > > I wonder how fast they grow? > > From what I recall reading, it takes a while. > > > Well, lobsters are beginning to be farmed so I'll bet I could google for > > more info. :-) > > Oh cool. There is some concern that farmed bay scallops on Prudence > Island, RI grow faster than natural bay scallops. I had to chuckle at > that one. > > There is good and bad in aqua culture. Plentiful stocks is one good > aspect but genetic stagnation is another. > > But then, we've done the very same thing to livestock and what did we > end up with. Tasteless pork, tasteless beef and relatively tasteless > chicken. > > Well, there is always the option of growing your own...... ;-) Cheers! -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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In article >,
Tony P. > wrote: > In article <1125251106.e0c957fccd80f05fd93fceee1bb31ca7@teran ews>, > says... > > > > "OmManiPadmeOmelet" > wrote in message > > ... > > > In article >, > > > Tony P. > wrote: > > > > > >> In article >, > > >> says... > > >> > In article >, > > >> > ~patches~ > wrote: > > >> > > > >> > > jacqui{JB} wrote: > > >> > > > "Keith" > wrote in message > > >> > > > ... > > >> > > > > > >> > > > > > >> > > >>Does anyone know why Lobster needs to be > > >> > > >>cooked live? For example, why couldn't you > > >> > > >>store the lobster in the freezer and boil it when > > >> > > >>required? > > >> > > > > > >> > > > > > >> > > > It doesn't need to be cooked live, technically -- you can kill it > > >> > > > (inserting > > >> > > > a knife into its brain) and cook it immediately thereafter. > > >> > > > Lobster > > >> > > > contains enzymes which start breaking down the meat immediately > > >> > > > upon > > >> > > > death, > > >> > > > which is why lobster is sold live, cooked, and uncooked/frozen. > > >> > > > > > >> > > > You could *try* freezing a fresh-killed lobster tail, along with > > >> > > > the > > >> > > > legs, > > >> > > > but I don't think freezing the whole thing is a good idea. > > >> > > > Personally, > > >> > > > I > > >> > > > haven't been happy with the frozen lobster tails I've purchased, > > >> > > > but I > > >> > > > haven't purchased any recently. > > >> > > > > >> > > We get whole frozen lobster from a seafood place. It really isn't > > >> > > bad > > >> > > when you are a few thousand miles from fresh lobster The> > >> > > lobsters > > >> > > in > > >> > > the grocery store tanks are in starvation mode and don't taste very > > >> > > good. > > >> > > > >> > I wonder... > > >> > > > >> > The formula for seawater is 1 tsp. sea salt per 1 cup of water. > > >> > I wonder if it'd be possible to, say, set up a 20 gallon aquarium with > > >> > sea water and feed them up a bit before eating them? > > >> > > > >> > I'm serious..... How hard would it be to run your own lobster tank at > > >> > home? What are the filtering issues to keep them healthy, and what > > >> > would > > >> > you feed them? > > >> > > >> You'd have to maintain salinity, in addition to maintaining temperature. > > >> > > >> The of course you'd have to determine exactly what it is that lobsters > > >> like to eat and make sure the tank is stocked with that. > > >> > > >> In the supermarkets I think they simply chill and oxygenate the water in > > >> the tanks. > > >> > > >> > > >> It'd be fairly straightforward to make a lobster tank. Good size tub, on > > >> the order of 10 gallons or more, some vinyl tubing, a small cube fridge, > > >> an air pump, regular water pump and you're in business. > > >> > > >> Hints on the cube fridge: > > >> > > >> You won't be using it as a fridge. What you'll do is punch two holes in > > >> the front door to route a length or coil of tubing inside the cavity. > > >> One side goes to the pump which has a tail taking in the water from the > > >> tank. On the other end you could rig your air pump. > > >> > > >> > > >> > > > > > > Sounds pretty simple, but the idea was to be able to feed them. One > > > poster said that lobsters in starvation mode don't taste very good. > > > > > > Plus it'd be pretty cool to get a small one (since you pay by the pound) > > > and feed one up to a decent size. > > > > > > I wonder how fast they grow? > > > > > > Well, lobsters are beginning to be farmed so I'll bet I could google for > > > more info. :-) > > > -- > > http://www.lu-mar.com/ > > > > Lu-Mar Lobster & Shrimp Inc. > > > > International Marketing Specialists > > for location > > > > 1551 2nd street > > Sarasota, FL 34236 > > USA > > > > > > > > Tel: 941-955-8299 > > Web Address: > > www.lu-mar.com > > The only thing that actually seems to be farmed is some of the shrimp. > WRT lobster, we're just harvesting it from the Persian Gulf because > strict Muslims won't eat shellfish either. > Good. I'll eat their share. ;-) -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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In article >,
~patches~ > wrote: > OmManiPadmeOmelet wrote: > > > In article >, > > ~patches~ > wrote: > > > > > >>jacqui{JB} wrote: > >> > >>>"Keith" > wrote in message > ... > >>> > >>> > >>> > >>>>Does anyone know why Lobster needs to be > >>>>cooked live? For example, why couldn't you > >>>>store the lobster in the freezer and boil it when > >>>>required? > >>> > >>> > >>>It doesn't need to be cooked live, technically -- you can kill it > >>>(inserting > >>>a knife into its brain) and cook it immediately thereafter. Lobster > >>>contains enzymes which start breaking down the meat immediately upon > >>>death, > >>>which is why lobster is sold live, cooked, and uncooked/frozen. > >>> > >>>You could *try* freezing a fresh-killed lobster tail, along with the legs, > >>>but I don't think freezing the whole thing is a good idea. Personally, I > >>>haven't been happy with the frozen lobster tails I've purchased, but I > >>>haven't purchased any recently. > >> > >>We get whole frozen lobster from a seafood place. It really isn't bad > >>when you are a few thousand miles from fresh lobster The lobsters in> >>the grocery store tanks are in starvation mode and don't taste very good. > > > > > > I wonder... > > > > The formula for seawater is 1 tsp. sea salt per 1 cup of water. > > I wonder if it'd be possible to, say, set up a 20 gallon aquarium with > > sea water and feed them up a bit before eating them? > > > > I'm serious..... How hard would it be to run your own lobster tank at > > home? What are the filtering issues to keep them healthy, and what would > > you feed them? > > From someone who has had aquariums of various types, ponds, and, huge > pond tanks to overwinter the fish, I would say it takes a lot. The > problem is once caught lobsters tend to not eat  Hmmmm... okay. So the trick would be trying to provide them with a "habitat". Sounds like maybe more trouble than it's worth? I need to win the lottery. ;-) -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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In article >,
~patches~ > wrote: > OmManiPadmeOmelet wrote: > > > In article >, > > "Dee Randall" > wrote: > > > > > >>"~patches~" > wrote in message > ... > >> > >>>sf wrote: > >>> > >>> > >>>>On 27 Aug 2005 09:14:47 -0700, Sheldon wrote: > >>>> > >>>> > >>>> > >>>>>I don't know why folks buy frozen lobster tails, other than that they > >>>>>have extremely low IQs. > >>>> > >>>> > >>>><sf is thumbing her nose at Sheldon> > >>>> > >>>>That's not going to change my mind. I still think whole lobster is > >>>>more trouble than it's worth and love lobster tail - aka: salt water > >>>>crayfish. > >>>> > >>>>:-P > >>> > >>>No way! Whole lobster is well worth the effort and then some. The more > >>>lobster the better! > >> > >>Isn't the tail the only thing you eat? > >>In other words, when the wait-person delivers it to your table and asks if > >>you want her to prepare it for you, doesn't she just take the one piece > >>(whole) out and put it on your plate? > >>Dee Dee > >>Dee Dee > >> > >> > > > > > > Nope! > > > > Like in crabs, there is some meat in the legs, but there is a LOT in > > those two big claws! > > Oh man those claws are good! I agree! I think the meat in the claws is sweeter and more tender than the tail meat. :-) -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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In article <1125274144.98a9c66b53e0935c0973cd58bc13d543@teran ews>,
"MoM" > wrote: > "OmManiPadmeOmelet" > wrote in message > ... > > In article <1125251106.e0c957fccd80f05fd93fceee1bb31ca7@teran ews>, > > "MoM" > wrote: > > > >> "OmManiPadmeOmelet" > wrote in message > >> ... > >> > In article >, > >> > Tony P. > wrote: > >> > > >> >> In article >, > >> >> says... > >> >> > In article >, > >> >> > ~patches~ > wrote: > >> >> > > >> >> > > jacqui{JB} wrote: > >> >> > > > "Keith" > wrote in message > >> >> > > > ... > >> >> > > > > >> >> > > > > >> >> > > >>Does anyone know why Lobster needs to be > >> >> > > >>cooked live? For example, why couldn't you > >> >> > > >>store the lobster in the freezer and boil it when > >> >> > > >>required? > >> >> > > > > >> >> > > > > >> >> > > > It doesn't need to be cooked live, technically -- you can kill > >> >> > > > it > >> >> > > > (inserting > >> >> > > > a knife into its brain) and cook it immediately thereafter. > >> >> > > > Lobster > >> >> > > > contains enzymes which start breaking down the meat immediately > >> >> > > > upon > >> >> > > > death, > >> >> > > > which is why lobster is sold live, cooked, and uncooked/frozen. > >> >> > > > > >> >> > > > You could *try* freezing a fresh-killed lobster tail, along with > >> >> > > > the > >> >> > > > legs, > >> >> > > > but I don't think freezing the whole thing is a good idea. > >> >> > > > Personally, > >> >> > > > I > >> >> > > > haven't been happy with the frozen lobster tails I've purchased, > >> >> > > > but I > >> >> > > > haven't purchased any recently. > >> >> > > > >> >> > > We get whole frozen lobster from a seafood place. It really isn't > >> >> > > bad > >> >> > > when you are a few thousand miles from fresh lobster The> >> >> > > lobsters > >> >> > > in > >> >> > > the grocery store tanks are in starvation mode and don't taste > >> >> > > very > >> >> > > good. > >> >> > > >> >> > I wonder... > >> >> > > >> >> > The formula for seawater is 1 tsp. sea salt per 1 cup of water. > >> >> > I wonder if it'd be possible to, say, set up a 20 gallon aquarium > >> >> > with > >> >> > sea water and feed them up a bit before eating them? > >> >> > > >> >> > I'm serious..... How hard would it be to run your own lobster tank > >> >> > at > >> >> > home? What are the filtering issues to keep them healthy, and what > >> >> > would > >> >> > you feed them? > >> >> > >> >> You'd have to maintain salinity, in addition to maintaining > >> >> temperature. > >> >> > >> >> The of course you'd have to determine exactly what it is that lobsters > >> >> like to eat and make sure the tank is stocked with that. > >> >> > >> >> In the supermarkets I think they simply chill and oxygenate the water > >> >> in > >> >> the tanks. > >> >> > >> >> > >> >> It'd be fairly straightforward to make a lobster tank. Good size tub, > >> >> on > >> >> the order of 10 gallons or more, some vinyl tubing, a small cube > >> >> fridge, > >> >> an air pump, regular water pump and you're in business. > >> >> > >> >> Hints on the cube fridge: > >> >> > >> >> You won't be using it as a fridge. What you'll do is punch two holes > >> >> in > >> >> the front door to route a length or coil of tubing inside the cavity. > >> >> One side goes to the pump which has a tail taking in the water from > >> >> the > >> >> tank. On the other end you could rig your air pump. > >> >> > >> >> > >> >> > >> > > >> > Sounds pretty simple, but the idea was to be able to feed them. One > >> > poster said that lobsters in starvation mode don't taste very good. > >> > > >> > Plus it'd be pretty cool to get a small one (since you pay by the > >> > pound) > >> > and feed one up to a decent size. > >> > > >> > I wonder how fast they grow? > >> > > >> > Well, lobsters are beginning to be farmed so I'll bet I could google > >> > for > >> > more info. :-) > >> > -- > >> http://www.lu-mar.com/ > >> > >> Lu-Mar Lobster & Shrimp Inc. > >> > >> International Marketing Specialists > >> for location > >> > >> 1551 2nd street > >> Sarasota, FL 34236 > >> USA > >> > >> > >> > >> Tel: 941-955-8299 > >> Web Address: > >> www.lu-mar.com > >> > >> Products: Aquaculture/Farm-Raised, Lobster - Tails, Shrimp - Asian, > >> Shrimp - Central American, Shrimp - European, Shrimp - Gulf Of Mexico, > >> Shrimp - South American, Shrimp - Warm Water, Squid, Surimi > >> > >> > > > > Unfortunately, that was just an ad. All product information but thanks > > anyway! > > > > This site was more what I was looking for: > > > > http://www.aquaculture.cx/ > > > > Cheers! > > -- > I knew it was an add. Just wanted to show you they are out there. > > MoM > > That's ok, I appreciated the effort. :-) Cheers! -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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On Sun, 28 Aug 2005 18:56:16 -0400, ~patches~ wrote:
> DDIL now knows why those claws are banded and why > the cat shouldn't play with their dinner Oh, man... she was a real ditz (and probably also emulating the kitchen scene from Annie Hall), but poor kitty... s/he didn't know! |
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"jmcquown" > wrote in message ... >>>> Is it possible to get fresh or frozen crawfish that hasn't been >>>> adulterated with the seasoning they use a lot of the time? Can't >>>> remember the name of it. >>>> >>>> MoM >>> >>> I can find frozen crawfish tail meat, unadulterated. No seasoning, >>> just the >>> sweet meat. Comes in 1 lb. cryovac'd packages. I nearly bought >>> some last weekend but my freezer is rapidly running out of room. >>> >>> Jill >>> >> We'll probably be going to South Texas this winter. Would they be >> available there? >> >> MoM > > Beats the heck outta me. Closest I've been to south Texas is a suburb of > Houston and I wasn't cooking crawfish. I can tell you it was hotter than > Hades in October (god, has it been almost a year already?!) and the hotel > pool sure felt great. > > Jill <--heading to Davenport in three weeks > Oh well, time will tell. I'm not one for extremes of temp. So, Canada during summer and S Texas during the winter. But, I will miss our pool! MoM |
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>> >>
>> >> I can find frozen crawfish tail meat, unadulterated. No seasoning, >> >> just >> >> the >> >> sweet meat. Comes in 1 lb. cryovac'd packages. I nearly bought some >> >> last >> >> weekend but my freezer is rapidly running out of room. >> >> >> >> Jill >> >> >> >> >> > >> > <lol> I know _that_ feeling! >> > It bites when something really good is on sale, >> > and there is no space in the freezer..... >> > -- >> >> My problem is... I never seem to be able to pass up a deal and I always >> find >> room some where! To my husbands chagrin. >> >> MoM >> >> > > I know what you mean... > But, I always end up having to clean out the big deep freezer every > couple of years, and end up cooking up half of it for dog or chicken > feed as it's too freezerburned to eat. :-( > > I'm going to buy a dry-erase board and hang it on the wall next to the > freezer! Someone here suggested that and I thought it was a fantastic > idea! I'm going to buy some of those plastic milk crates from wal-mart > and number them, then organize the freezer and list what is in each > basket and it's age on that board, then plan meals accordingly. > > I've finally started dating the bags I freeze stuff in, so this will > work. I've got to get organized and list stuff so I stop wasting food! > I'm fixin' to clean out the freezer again here shortly..... > I don't have that problem any longer. I use my Tilia and vacuum seal everything. My problem is I have 2 large uprights. I emptied one to sell the house but it has slowly built up again. Mostly roasts on sale but some stuff I will throw because it was leftover from a party and I dont' want to take it with us in a month and I definitely don't want to eat it! I've lost 73 lbs and I refuse to gain anything back! MoM |
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>> > I can find frozen crawfish tail meat, unadulterated. No seasoning, >> > just >> > the >> > sweet meat. Comes in 1 lb. cryovac'd packages. I nearly bought some >> > last >> > weekend but my freezer is rapidly running out of room. >> > >> > Jill >> > >> We'll probably be going to South Texas this winter. Would they be >> available >> there? >> >> MoM >> >> > > Yes! > > Look in the seafood section at HEB markets. :-) Thank you, thank you, thank you! I'll keep a copy of this so I won't forget. MoM |
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sf wrote:
> On Sun, 28 Aug 2005 18:56:16 -0400, ~patches~ wrote: > >> DDIL now knows why those claws are banded and why >> the cat shouldn't play with their dinner > > > Oh, man... she was a real ditz (and probably also emulating the > kitchen scene from Annie Hall), but poor kitty... s/he didn't know! > No, she isn't a ditz just wasn't thinking. She is really a sweetie. |
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In article <1125317209.27edb992f69ef090373c8c75786f3f2b@teran ews>,
"MoM" > wrote: > >> >> > >> >> I can find frozen crawfish tail meat, unadulterated. No seasoning, > >> >> just > >> >> the > >> >> sweet meat. Comes in 1 lb. cryovac'd packages. I nearly bought some > >> >> last > >> >> weekend but my freezer is rapidly running out of room. > >> >> > >> >> Jill > >> >> > >> >> > >> > > >> > <lol> I know _that_ feeling! > >> > It bites when something really good is on sale, > >> > and there is no space in the freezer..... > >> > -- > >> > >> My problem is... I never seem to be able to pass up a deal and I always > >> find > >> room some where! To my husbands chagrin. > >> > >> MoM > >> > >> > > > > I know what you mean... > > But, I always end up having to clean out the big deep freezer every > > couple of years, and end up cooking up half of it for dog or chicken > > feed as it's too freezerburned to eat. :-( > > > > I'm going to buy a dry-erase board and hang it on the wall next to the > > freezer! Someone here suggested that and I thought it was a fantastic > > idea! I'm going to buy some of those plastic milk crates from wal-mart > > and number them, then organize the freezer and list what is in each > > basket and it's age on that board, then plan meals accordingly. > > > > I've finally started dating the bags I freeze stuff in, so this will > > work. I've got to get organized and list stuff so I stop wasting food! > > I'm fixin' to clean out the freezer again here shortly..... > > > I don't have that problem any longer. I use my Tilia and vacuum seal > everything. My problem is I have 2 large > uprights. I emptied one to sell the house but it has slowly built up again. > Mostly roasts on sale but > some stuff I will throw because it was leftover from a party and I dont' > want to take it with us in a > month and I definitely don't want to eat it! I've lost 73 lbs and I refuse > to gain anything back! > > MoM > > Well done! :-) I've only lost 45 and have 75 to go... I bought a Tilia as well and DO use it for stuff now that I know I am going to store long term, but I've not had it for very long and there is a lot of old stuff in the freezer right now. We have a big chest freezer. I still think the meal planning/inventory board is going to be the way to go. :-) Cheers! -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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In article <1125317376.24d895fd610e728a2a13d7c313714238@teran ews>,
"MoM" > wrote: > >> > I can find frozen crawfish tail meat, unadulterated. No seasoning, > >> > just > >> > the > >> > sweet meat. Comes in 1 lb. cryovac'd packages. I nearly bought some > >> > last > >> > weekend but my freezer is rapidly running out of room. > >> > > >> > Jill > >> > > >> We'll probably be going to South Texas this winter. Would they be > >> available > >> there? > >> > >> MoM > >> > >> > > > > Yes! > > > > Look in the seafood section at HEB markets. :-) > > Thank you, thank you, thank you! > > I'll keep a copy of this so I won't forget. > > MoM > > Welcome! :-) Here in San Marcos, it's with the frozen fish over next to the fresh fish case, along with mixed bags of frozen stuff (one is a combo bag of shrimp, sliced squid and mussels) along with slabs of other frozen fish stuff. HEB also sells dry ice so you will be able to keep your purchase frozen while you travel! Cheers! -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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"OmManiPadmeOmelet" > wrote in message ... > In article <1125317209.27edb992f69ef090373c8c75786f3f2b@teran ews>, > "MoM" > wrote: > >> >> >> >> >> >> I can find frozen crawfish tail meat, unadulterated. No seasoning, >> >> >> just >> >> >> the >> >> >> sweet meat. Comes in 1 lb. cryovac'd packages. I nearly bought >> >> >> some >> >> >> last >> >> >> weekend but my freezer is rapidly running out of room. >> >> >> >> >> >> Jill >> >> >> >> >> >> >> >> > >> >> > <lol> I know _that_ feeling! >> >> > It bites when something really good is on sale, >> >> > and there is no space in the freezer..... >> >> > -- >> >> >> >> My problem is... I never seem to be able to pass up a deal and I >> >> always >> >> find >> >> room some where! To my husbands chagrin. >> >> >> >> MoM >> >> >> >> >> > >> > I know what you mean... >> > But, I always end up having to clean out the big deep freezer every >> > couple of years, and end up cooking up half of it for dog or chicken >> > feed as it's too freezerburned to eat. :-( >> > >> > I'm going to buy a dry-erase board and hang it on the wall next to the >> > freezer! Someone here suggested that and I thought it was a fantastic >> > idea! I'm going to buy some of those plastic milk crates from wal-mart >> > and number them, then organize the freezer and list what is in each >> > basket and it's age on that board, then plan meals accordingly. >> > >> > I've finally started dating the bags I freeze stuff in, so this will >> > work. I've got to get organized and list stuff so I stop wasting food! >> > I'm fixin' to clean out the freezer again here shortly..... >> > >> I don't have that problem any longer. I use my Tilia and vacuum seal >> everything. My problem is I have 2 large >> uprights. I emptied one to sell the house but it has slowly built up >> again. >> Mostly roasts on sale but >> some stuff I will throw because it was leftover from a party and I dont' >> want to take it with us in a >> month and I definitely don't want to eat it! I've lost 73 lbs and I >> refuse >> to gain anything back! >> >> MoM >> >> > > Well done! :-) > I've only lost 45 and have 75 to go... > > I bought a Tilia as well and DO use it for stuff now that I know I am > going to store long term, but I've not had it for very long and there is > a lot of old stuff in the freezer right now. We have a big chest freezer. > > I still think the meal planning/inventory board is going to be the way > to go. :-) > > Cheers! I've got 27 to go. Then I can get free surgery! MoM |
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"OmManiPadmeOmelet" > wrote in message ... > In article <1125317376.24d895fd610e728a2a13d7c313714238@teran ews>, > "MoM" > wrote: > >> >> > I can find frozen crawfish tail meat, unadulterated. No seasoning, >> >> > just >> >> > the >> >> > sweet meat. Comes in 1 lb. cryovac'd packages. I nearly bought >> >> > some >> >> > last >> >> > weekend but my freezer is rapidly running out of room. >> >> > >> >> > Jill >> >> > >> >> We'll probably be going to South Texas this winter. Would they be >> >> available >> >> there? >> >> >> >> MoM >> >> >> >> >> > >> > Yes! >> > >> > Look in the seafood section at HEB markets. :-) >> >> Thank you, thank you, thank you! >> >> I'll keep a copy of this so I won't forget. >> >> MoM >> >> > > Welcome! :-) > Here in San Marcos, it's with the frozen fish over next to the fresh > fish case, along with mixed bags of frozen stuff (one is a combo bag of > shrimp, sliced squid and mussels) along with slabs of other frozen fish > stuff. > > HEB also sells dry ice so you will be able to keep your purchase frozen > while you travel! > > Cheers! > -- > Om. That's good to know. MoM |
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In article <1125362914.9d0b974753325c3329e5b7ab2bc18e40@teran ews>,
"MoM" > wrote: > "OmManiPadmeOmelet" > wrote in message > ... > > In article <1125317209.27edb992f69ef090373c8c75786f3f2b@teran ews>, > > "MoM" > wrote: > > > >> >> >> > >> >> >> I can find frozen crawfish tail meat, unadulterated. No seasoning, > >> >> >> just > >> >> >> the > >> >> >> sweet meat. Comes in 1 lb. cryovac'd packages. I nearly bought > >> >> >> some > >> >> >> last > >> >> >> weekend but my freezer is rapidly running out of room. > >> >> >> > >> >> >> Jill > >> >> >> > >> >> >> > >> >> > > >> >> > <lol> I know _that_ feeling! > >> >> > It bites when something really good is on sale, > >> >> > and there is no space in the freezer..... > >> >> > -- > >> >> > >> >> My problem is... I never seem to be able to pass up a deal and I > >> >> always > >> >> find > >> >> room some where! To my husbands chagrin. > >> >> > >> >> MoM > >> >> > >> >> > >> > > >> > I know what you mean... > >> > But, I always end up having to clean out the big deep freezer every > >> > couple of years, and end up cooking up half of it for dog or chicken > >> > feed as it's too freezerburned to eat. :-( > >> > > >> > I'm going to buy a dry-erase board and hang it on the wall next to the > >> > freezer! Someone here suggested that and I thought it was a fantastic > >> > idea! I'm going to buy some of those plastic milk crates from wal-mart > >> > and number them, then organize the freezer and list what is in each > >> > basket and it's age on that board, then plan meals accordingly. > >> > > >> > I've finally started dating the bags I freeze stuff in, so this will > >> > work. I've got to get organized and list stuff so I stop wasting food! > >> > I'm fixin' to clean out the freezer again here shortly..... > >> > > >> I don't have that problem any longer. I use my Tilia and vacuum seal > >> everything. My problem is I have 2 large > >> uprights. I emptied one to sell the house but it has slowly built up > >> again. > >> Mostly roasts on sale but > >> some stuff I will throw because it was leftover from a party and I dont' > >> want to take it with us in a > >> month and I definitely don't want to eat it! I've lost 73 lbs and I > >> refuse > >> to gain anything back! > >> > >> MoM > >> > >> > > > > Well done! :-) > > I've only lost 45 and have 75 to go... > > > > I bought a Tilia as well and DO use it for stuff now that I know I am > > going to store long term, but I've not had it for very long and there is > > a lot of old stuff in the freezer right now. We have a big chest freezer. > > > > I still think the meal planning/inventory board is going to be the way > > to go. :-) > > > > Cheers! > I've got 27 to go. Then I can get free surgery! > > MoM > > What kind of surgery? -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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On Sun, 28 Aug 2005 18:47:31 -0400, ~patches~ wrote:
> sf wrote: > > > > Catch! You can have mine. > > <sf tosses patches a whole lobster> > > Oh thank ye very mutches Like basil you can never have too many> whole lobsters. I'm thinking DH is an alien or mutant or something > since he just doesn't get the lobster thing. I see I still have a > little more fine tuning to do on him. <VBW> I bet if you ever let him get near a "real" lobster tail, he's scarff it up and thank you for allowing him to enjoy the experience. |
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On Mon, 29 Aug 2005 10:56:45 -0400, ~patches~ wrote:
> sf wrote: > > > On Sun, 28 Aug 2005 18:56:16 -0400, ~patches~ wrote: > > > >> DDIL now knows why those claws are banded and why > >> the cat shouldn't play with their dinner > > > > Oh, man... she was a real ditz (and probably also emulating the > > kitchen scene from Annie Hall), but poor kitty... s/he didn't know! > > > No, she isn't a ditz just wasn't thinking. She is really a sweetie. > <w> ok - if you say so... I'm taking your word!!! There's nothing like the positive remarks of a MIL to know when it's the truth. My ex-DIL cooked like a (good) dream and wouldn't ever have played with lobsters... but she is history now - for well founded reasons, best left unsaid. |
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"OmManiPadmeOmelet" > wrote in message ... > In article <1125362914.9d0b974753325c3329e5b7ab2bc18e40@teran ews>, > "MoM" > wrote: > >> "OmManiPadmeOmelet" > wrote in message >> ... >> > In article <1125317209.27edb992f69ef090373c8c75786f3f2b@teran ews>, >> > "MoM" > wrote: >> > >> >> >> >> >> >> >> >> I can find frozen crawfish tail meat, unadulterated. No >> >> >> >> seasoning, >> >> >> >> just >> >> >> >> the >> >> >> >> sweet meat. Comes in 1 lb. cryovac'd packages. I nearly bought >> >> >> >> some >> >> >> >> last >> >> >> >> weekend but my freezer is rapidly running out of room. >> >> >> >> >> >> >> >> Jill >> >> >> >> >> >> >> >> >> >> >> > >> >> >> > <lol> I know _that_ feeling! >> >> >> > It bites when something really good is on sale, >> >> >> > and there is no space in the freezer..... >> >> >> > -- >> >> >> >> >> >> My problem is... I never seem to be able to pass up a deal and I >> >> >> always >> >> >> find >> >> >> room some where! To my husbands chagrin. >> >> >> >> >> >> MoM >> >> >> >> >> >> >> >> > >> >> > I know what you mean... >> >> > But, I always end up having to clean out the big deep freezer every >> >> > couple of years, and end up cooking up half of it for dog or chicken >> >> > feed as it's too freezerburned to eat. :-( >> >> > >> >> > I'm going to buy a dry-erase board and hang it on the wall next to >> >> > the >> >> > freezer! Someone here suggested that and I thought it was a >> >> > fantastic >> >> > idea! I'm going to buy some of those plastic milk crates from >> >> > wal-mart >> >> > and number them, then organize the freezer and list what is in each >> >> > basket and it's age on that board, then plan meals accordingly. >> >> > >> >> > I've finally started dating the bags I freeze stuff in, so this will >> >> > work. I've got to get organized and list stuff so I stop wasting >> >> > food! >> >> > I'm fixin' to clean out the freezer again here shortly..... >> >> > >> >> I don't have that problem any longer. I use my Tilia and vacuum seal >> >> everything. My problem is I have 2 large >> >> uprights. I emptied one to sell the house but it has slowly built up >> >> again. >> >> Mostly roasts on sale but >> >> some stuff I will throw because it was leftover from a party and I >> >> dont' >> >> want to take it with us in a >> >> month and I definitely don't want to eat it! I've lost 73 lbs and I >> >> refuse >> >> to gain anything back! >> >> >> >> MoM >> >> >> >> >> > >> > Well done! :-) >> > I've only lost 45 and have 75 to go... >> > >> > I bought a Tilia as well and DO use it for stuff now that I know I am >> > going to store long term, but I've not had it for very long and there >> > is >> > a lot of old stuff in the freezer right now. We have a big chest >> > freezer. >> > >> > I still think the meal planning/inventory board is going to be the way >> > to go. :-) >> > >> > Cheers! >> I've got 27 to go. Then I can get free surgery! >> >> MoM >> >> > > What kind of surgery? All that lose skin on my abdomen. MoM |
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sf wrote:
> On Mon, 29 Aug 2005 10:56:45 -0400, ~patches~ wrote: > > >> sf wrote: >> >> > On Sun, 28 Aug 2005 18:56:16 -0400, ~patches~ wrote: >> > >> >> DDIL now knows why those claws are banded and why >> >> the cat shouldn't play with their dinner >> > >> > Oh, man... she was a real ditz (and probably also emulating the >> > kitchen scene from Annie Hall), but poor kitty... s/he didn't know! >> > >> No, she isn't a ditz just wasn't thinking. She is really a sweetie. >> > > <w> ok - if you say so... I'm taking your word!!! There's nothing > like the positive remarks of a MIL to know when it's the truth. My > ex-DIL cooked like a (good) dream and wouldn't ever have played with > lobsters... but she is history now - for well founded reasons, best > left unsaid. Sorry to hear of your ex-DIL. It's always difficult when marriages break up. My DDIL is such a sweetie. She fits in so well with our family. She has a heart of gold and would do anything for us. Unfortunately she came from such a broken home and hellish family life her main goal was survival not learning how to cook. My kids were all taught how to cook from the time they could toddle in the kitchen so her and DS won't starve. He's quite proficient in the kitchen. She is learning how to cook from him. When they're home I encourage DDIL in the kitchen showing her various tips and tricks as well as simply how to do things. She is an eager student She asked for a couple of family recipesso I came up with an idea to make both couples a scrapbook style cookbook of our family recipes complete with pictures and commentaries for Christmas this year. DSIL is also a real sweetie. We've been very blessed! He came from a family similar in value struture as ours. We get together with his parents to play cards and socialize. Unfortunately he didn't learn to cook because his mother didn't cook. She actually cooked her first turkey last Christmas with DD's and my help! His idea of a grilled cheese sandwich was two pieces of toast with one of those orange plastic cheese slices. DD has had great fun teaching him to cook. They watch the cooking shows together and cook together. She is very adventurous when it comes to food more on the gourmet side than I am. I get great pleasure watching them cook together |
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In article <1125406446.eaa2347997e52ca854ed17ffdc00cc96@teran ews>,
"MoM" > wrote: > "OmManiPadmeOmelet" > wrote in message > ... > > In article <1125362914.9d0b974753325c3329e5b7ab2bc18e40@teran ews>, > > "MoM" > wrote: > > > >> "OmManiPadmeOmelet" > wrote in message > >> ... > >> > In article <1125317209.27edb992f69ef090373c8c75786f3f2b@teran ews>, > >> > "MoM" > wrote: > >> > > >> >> >> >> > >> >> >> >> I can find frozen crawfish tail meat, unadulterated. No > >> >> >> >> seasoning, > >> >> >> >> just > >> >> >> >> the > >> >> >> >> sweet meat. Comes in 1 lb. cryovac'd packages. I nearly bought > >> >> >> >> some > >> >> >> >> last > >> >> >> >> weekend but my freezer is rapidly running out of room. > >> >> >> >> > >> >> >> >> Jill > >> >> >> >> > >> >> >> >> > >> >> >> > > >> >> >> > <lol> I know _that_ feeling! > >> >> >> > It bites when something really good is on sale, > >> >> >> > and there is no space in the freezer..... > >> >> >> > -- > >> >> >> > >> >> >> My problem is... I never seem to be able to pass up a deal and I > >> >> >> always > >> >> >> find > >> >> >> room some where! To my husbands chagrin. > >> >> >> > >> >> >> MoM > >> >> >> > >> >> >> > >> >> > > >> >> > I know what you mean... > >> >> > But, I always end up having to clean out the big deep freezer every > >> >> > couple of years, and end up cooking up half of it for dog or chicken > >> >> > feed as it's too freezerburned to eat. :-( > >> >> > > >> >> > I'm going to buy a dry-erase board and hang it on the wall next to > >> >> > the > >> >> > freezer! Someone here suggested that and I thought it was a > >> >> > fantastic > >> >> > idea! I'm going to buy some of those plastic milk crates from > >> >> > wal-mart > >> >> > and number them, then organize the freezer and list what is in each > >> >> > basket and it's age on that board, then plan meals accordingly. > >> >> > > >> >> > I've finally started dating the bags I freeze stuff in, so this will > >> >> > work. I've got to get organized and list stuff so I stop wasting > >> >> > food! > >> >> > I'm fixin' to clean out the freezer again here shortly..... > >> >> > > >> >> I don't have that problem any longer. I use my Tilia and vacuum seal > >> >> everything. My problem is I have 2 large > >> >> uprights. I emptied one to sell the house but it has slowly built up > >> >> again. > >> >> Mostly roasts on sale but > >> >> some stuff I will throw because it was leftover from a party and I > >> >> dont' > >> >> want to take it with us in a > >> >> month and I definitely don't want to eat it! I've lost 73 lbs and I > >> >> refuse > >> >> to gain anything back! > >> >> > >> >> MoM > >> >> > >> >> > >> > > >> > Well done! :-) > >> > I've only lost 45 and have 75 to go... > >> > > >> > I bought a Tilia as well and DO use it for stuff now that I know I am > >> > going to store long term, but I've not had it for very long and there > >> > is > >> > a lot of old stuff in the freezer right now. We have a big chest > >> > freezer. > >> > > >> > I still think the meal planning/inventory board is going to be the way > >> > to go. :-) > >> > > >> > Cheers! > >> I've got 27 to go. Then I can get free surgery! > >> > >> MoM > >> > >> > > > > What kind of surgery? > > All that lose skin on my abdomen. > > MoM > > Ah! Got it. :-) I may need that myself eventually but will have a co-pay. I've already talked to the plastic surgeon at work and he told me to wait 1 year to see how much the skin will shrink back by itself first. With the stretch marks I have, I'm sure I'll have to deal with at least some cutting. <shiver> not happy about it either, but oh well! -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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>> >> >> month and I definitely don't want to eat it! I've lost 73 lbs and
>> >> >> I >> >> >> refuse >> >> >> to gain anything back! >> >> >> >> >> >> MoM >> >> >> >> >> >> >> >> > >> >> > Well done! :-) >> >> > I've only lost 45 and have 75 to go... >> >> > >> >> > I bought a Tilia as well and DO use it for stuff now that I know I >> >> > am >> >> > going to store long term, but I've not had it for very long and >> >> > there >> >> > is >> >> > a lot of old stuff in the freezer right now. We have a big chest >> >> > freezer. >> >> > >> >> > I still think the meal planning/inventory board is going to be the >> >> > way >> >> > to go. :-) >> >> > >> >> > Cheers! >> >> I've got 27 to go. Then I can get free surgery! >> >> >> >> MoM >> >> >> >> >> > >> > What kind of surgery? >> >> All that lose skin on my abdomen. >> >> MoM >> >> > > Ah! Got it. :-) > I may need that myself eventually but will have a co-pay. > I've already talked to the plastic surgeon at work and he told me to > wait 1 year to see how much the skin will shrink back by itself first. > > With the stretch marks I have, I'm sure I'll have to deal with at least > some cutting. <shiver> not happy about it either, but oh well! Surgery doesn't bother me too much, but then, I was an OR Tech. I know what goes on and I'm hoping when I have mine I can have an epidural and avoid the general anaesthetic. MoM |
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In article <1125420575.4a34d75f3a01771413032fd94cfa0016@teran ews>,
"MoM" > wrote: > >> >> >> month and I definitely don't want to eat it! I've lost 73 lbs and > >> >> >> I > >> >> >> refuse > >> >> >> to gain anything back! > >> >> >> > >> >> >> MoM > >> >> >> > >> >> >> > >> >> > > >> >> > Well done! :-) > >> >> > I've only lost 45 and have 75 to go... > >> >> > > >> >> > I bought a Tilia as well and DO use it for stuff now that I know I > >> >> > am > >> >> > going to store long term, but I've not had it for very long and > >> >> > there > >> >> > is > >> >> > a lot of old stuff in the freezer right now. We have a big chest > >> >> > freezer. > >> >> > > >> >> > I still think the meal planning/inventory board is going to be the > >> >> > way > >> >> > to go. :-) > >> >> > > >> >> > Cheers! > >> >> I've got 27 to go. Then I can get free surgery! > >> >> > >> >> MoM > >> >> > >> >> > >> > > >> > What kind of surgery? > >> > >> All that lose skin on my abdomen. > >> > >> MoM > >> > >> > > > > Ah! Got it. :-) > > I may need that myself eventually but will have a co-pay. > > I've already talked to the plastic surgeon at work and he told me to > > wait 1 year to see how much the skin will shrink back by itself first. > > > > With the stretch marks I have, I'm sure I'll have to deal with at least > > some cutting. <shiver> not happy about it either, but oh well! > > > Surgery doesn't bother me too much, but then, I was an OR Tech. I know what > goes on and I'm hoping > when I have mine I can have an epidural and avoid the general anaesthetic. > > MoM > > You and me both! I'm not an OR tech or a nurse, but I do work in health care. :-) Even Epidurals carry a risk, but they seem to be less hard on you than general anesthesia. -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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It sounds like everything is right in your part of the world. Right
now, I'm hoping you and yours aren't anywhere near New Orleans. ``````````````` On Tue, 30 Aug 2005 09:45:34 -0400, ~patches~ wrote: > sf wrote: > > > On Mon, 29 Aug 2005 10:56:45 -0400, ~patches~ wrote: > > > > > >> sf wrote: > >> > >> > On Sun, 28 Aug 2005 18:56:16 -0400, ~patches~ wrote: > >> > > >> >> DDIL now knows why those claws are banded and why > >> >> the cat shouldn't play with their dinner > >> > > >> > Oh, man... she was a real ditz (and probably also emulating the > >> > kitchen scene from Annie Hall), but poor kitty... s/he didn't know! > >> > > >> No, she isn't a ditz just wasn't thinking. She is really a sweetie. > >> > > > > <w> ok - if you say so... I'm taking your word!!! There's nothing > > like the positive remarks of a MIL to know when it's the truth. My > > ex-DIL cooked like a (good) dream and wouldn't ever have played with > > lobsters... but she is history now - for well founded reasons, best > > left unsaid. > > Sorry to hear of your ex-DIL. It's always difficult when marriages > break up. > > My DDIL is such a sweetie. She fits in so well with our family. She > has a heart of gold and would do anything for us. Unfortunately she > came from such a broken home and hellish family life her main goal was > survival not learning how to cook. My kids were all taught how to cook > from the time they could toddle in the kitchen so her and DS won't > starve. He's quite proficient in the kitchen. She is learning how to > cook from him. When they're home I encourage DDIL in the kitchen > showing her various tips and tricks as well as simply how to do things. > She is an eager student She asked for a couple of family recipes> so I came up with an idea to make both couples a scrapbook style > cookbook of our family recipes complete with pictures and commentaries > for Christmas this year. > > DSIL is also a real sweetie. We've been very blessed! He came from a > family similar in value struture as ours. We get together with his > parents to play cards and socialize. Unfortunately he didn't learn to > cook because his mother didn't cook. She actually cooked her first > turkey last Christmas with DD's and my help! His idea of a grilled > cheese sandwich was two pieces of toast with one of those orange plastic > cheese slices. DD has had great fun teaching him to cook. They watch > the cooking shows together and cook together. She is very adventurous > when it comes to food more on the gourmet side than I am. I get great > pleasure watching them cook together |
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sf wrote:
> It sounds like everything is right in your part of the world. Right > now, I'm hoping you and yours aren't anywhere near New Orleans. Thank goodness we are nowhere near New Orleans! My heart goes out to the whole city. I've been watching CNN for coverage of the damage. It is unbelievable. <snip> |
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~patches~ wrote:
> sf wrote: > > > It sounds like everything is right in your part of the world. Right > > > now, I'm hoping you and yours aren't anywhere near New Orleans. > > Thank goodness we are nowhere near New Orleans! My heart goes out to > the whole city. I've been watching CNN for coverage of the damage. > It > is unbelievable. > > <snip> Not 3 weeks ago i was whining here in RFC about not living in New Orleans, rather than this dull, old, routinely boring San Francisco bay area. In 1989 we had a sever earth quake here but the roads were not made impassable, electricity was restored along with phones and water very quickly, no looting and there was an instinctual tendency for people, strangers to help rather than threaten or hinder others. But even the 1906 earth quake was not as shattering to as many peoples lives as New Orleans is now, there were safe havens, high ground, resources available immediately to help the survivors and the area was rebuilt quickly. Radio and television were abel to give people pertinent instructions for their survival. If i had my way i would evict everybody from california and turn it into a national park, it seems foolish to me to think of rebuilding New Orleans, even as a tourist attraction. Let it go back to nature and move civilian populations out, if private industry wants to pay to maintain a presence there let them pay for it. I wonder if the above seems terribly cynical but on the other hand it seems like just asking for the same kind of problems in the future if New Orleans goes back to the way it was. --- JL |
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On Thu, 01 Sep 2005 22:20:13 GMT, Joseph Littleshoes wrote:
> > ... it seems foolish to me to think of rebuilding New > Orleans, even as a tourist attraction. Let it go back to nature and > move civilian populations out, if private industry wants to pay to > maintain a presence there let them pay for it. I wonder if the above > seems terribly cynical but on the other hand it seems like just asking > for the same kind of problems in the future if New Orleans goes back to > the way it was. Let's consider that New Orleans is 18 feet below sea level. It was dry because of the levy (dike) system and Mother Nature has reclaimed her land. |
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On Thu 01 Sep 2005 03:20:13p, Joseph Littleshoes wrote in rec.food.cooking:
> If i had my way i would evict everybody from california and turn it into > a national park, it seems foolish to me to think of rebuilding New > Orleans, even as a tourist attraction. Let it go back to nature and > move civilian populations out, if private industry wants to pay to > maintain a presence there let them pay for it. I wonder if the above > seems terribly cynical but on the other hand it seems like just asking > for the same kind of problems in the future if New Orleans goes back to > the way it was. > Exactly how many times has this happened to New Orleans since it was founded in 1718? I think you and a lot of other people are overreacting. There are fault lines throughout the continental US, but I hardly think eradicating populations from areas surrounding all of them is a practical solution. There's always a risk that something catastrophic may happen in any number of places, but the reality is that it rarely does happen. -- Wayne Boatwright *¿* ____________________________________________ My doctor told me to stop having intimate dinners for four, unless there are three other people. |
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Wayne Boatwright wrote on 02 Sep 2005 in rec.food.cooking
> On Thu 01 Sep 2005 03:20:13p, Joseph Littleshoes wrote in > rec.food.cooking: > > > If i had my way i would evict everybody from california and turn > > it into a national park, it seems foolish to me to think of > > rebuilding New Orleans, even as a tourist attraction. Let it go > > back to nature and move civilian populations out, if private > > industry wants to pay to maintain a presence there let them pay > > for it. I wonder if the above seems terribly cynical but on the > > other hand it seems like just asking for the same kind of problems > > in the future if New Orleans goes back to the way it was. > > > > Exactly how many times has this happened to New Orleans since it was > founded in 1718? I think you and a lot of other people are > overreacting. > > There are fault lines throughout the continental US, but I hardly > think eradicating populations from areas surrounding all of them is > a practical solution. > > There's always a risk that something catastrophic may happen in any > number of places, but the reality is that it rarely does happen. > Well it's not my tax dollars, but if it was... I wouldn't condone re- building in a place that was below sea-level and near a coast or in flood plains. Seems silly to me to pay more than once to re-build or repair after flood damage with taxpayer's money. -- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up. |
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