[rollei_list] Re: Completetly Off-Topic: Food
- From: Peter Mattei <petermattei@xxxxxxxxx>
- To: rollei_list@xxxxxxxxxxxxx
- Date: Fri, 14 Dec 2012 14:07:16 -0800
Jerry, Ah, the good 'ol days of watching the Air Resorts Convairs landing
here in San Diego laden with those blue pallet boxes of "flying fish". Or
going down to the mole and paying cash on the docks for whatever was
just-in. You can still do that at the sportfishing pier when the boats are
bringing their limits.
Hey, didn't some of you go round-and-round a few years back about
hamburgers and New Haven?
On Fri, Dec 14, 2012 at 1:49 PM, Jerry Lehrer <glehrer@xxxxxxxxxx> wrote:
> Marc et al,
>
> Well, I dunno 'bout that. We have a few wholesale distributors of Eastern
> oysters here in San Diego. My daughter who is one of the fastest oyster
> shuckers around frequently fixes me an iced platter of EIGHTEEN of them. 6
> Lynhaven, 6 Blue Points and 6 Chincoteague for example.
> Served with a Mignonette sauce and a cocktail sauce. Also English style
> (with vinegar)
>
> Next time I will send a photo taken by the same daughter and her digital
> Leica.
>
> All washed down with a pint of Guinness or a good English ale.
>
> What we don't seem to have in Southern California are the great clam bars
> that I remember from New York, Boston or New Haven.
>
> Speaking of New Haven, the food perverts there serve their hamburgers well
> done, on white bread.
>
>
>
>
> On 12/14/2012 10:45 AM, Marc James Small wrote:
>
>> I just finished off a half-dozen (well, eight, if the truth be told)
>> Chincateague oysters. These guys are Atlantic Ocean oysters and are
>> saltier and more pungent than are the Chesapeake Bay oysters. You folks on
>> the Far Left Coast just die from the horror of realizing that you have
>> nothing decent out there to eat other than artichokes, which we can grow
>> locally. Atlantic oysters are small and really ugly and are hard to open --
>> I always end up cutting myself with my oyster knife at least once -- but
>> they are so tasty that the effort is certainly worth the result. Gulf of
>> Mexico oysters are turgid and muddy, and Blue Points are rather pallid in
>> taste. These Chincateague oysters simply make a fine lunch for a hungry
>> fellow. Of course, my wife, the gormand Pamela, walks away in disgust as
>> I start cracking the shells open. I've only had European oysters once and
>> they were quite tasty but, in the end, give me a bucket of Atlantic oysters
>> and I will spend the afternoon making a wreck of my hands and then feeling
>> so happy that I will crawl into the nearest closet with a Mag-Lite
>> flashlight and will flip that around to keep myself amused until I fall
>> asleep.
>>
>> Damn. I do love those Chincateague oysters. Grand eating, they are.
>>
>> Marc
>>
>>
>> I
>>
>>
>
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