Keyser Söze wrote:
On 10/27/15 7:01 PM, wrote:
On Tue, 27 Oct 2015 13:19:14 -0700, Califbill billnews wrote:

John H. wrote:
On Tue, 27 Oct 2015 10:02:56 -0700 (PDT), Tim wrote:

My summer jobs were stacking mostly 80 lb alphalfa hay bales on a wagon
and into a barn from sun up to sundown. Start at 6:30am to about 9pm. 6 days a week.

Usually 80-90 degrees in the direct sun and 120+ in the barn while
breathing straw and hay dust all day.

Baling and stacking hay was often a multi-family job. I really enjoyed the dinners
with two or three families, usually a huge mess of fried chichen with the goodies.
Then back to work 'til the sun went down.
--

Ban idiots, not guns!


I was pretty young when I helped my uncle hay. I drug the bales in to
position on the trailer. Could not toss them up high enough. Hard work.

My mother's family were watermen on the lower Chesapeake (a little
south of Harry). I saw them tonging oysters and running crab pots but
I never had the urge to do that for a living or even an odd job.


I haven't seen anyone tonging oysters for a couple of years, though I
know it is still being done. The crabbers, of course, are everywhere.
Both are tough ways to make a living.

We buy softshells at least once a week from a reliable guy with a
refrigerator truck and a roadside electrical outlet in the parking lot
of a liquor store. Nice softshells run $3 to $4 each. Don't like banging
crabs with mallets for the little bit of meat they contain.


Our Dungeness crabs have lots of meat, so worth banging. Couple times I
had soft shell crabs, did not impress me.

On Tue, 27 Oct 2015 16:32:33 -0700, Califbill billnews wrote:


Our Dungeness crabs have lots of meat, so worth banging. Couple times I
had soft shell crabs, did not impress me.

I picked one out down in the market in San Francisco once. It is OK
but not as much flavor as a real Chesapeake blue crab.
The crabs down here are not as good. It probably has to do with the
fact that then never hibernate. The best crabs are right before the
first molt of the early summer.

On soft shells, freshness is a big deal. Frozen ones will not be as
good. Usually they are lightly sauteed in butter with a tiny pinch of
old bay. Don't over cook them. On your coast they may have been
steamed before they were shipped.

wrote:
On Tue, 27 Oct 2015 16:32:33 -0700, Califbill billnews wrote:


Our Dungeness crabs have lots of meat, so worth banging. Couple times I
had soft shell crabs, did not impress me.

I picked one out down in the market in San Francisco once. It is OK
but not as much flavor as a real Chesapeake blue crab.
The crabs down here are not as good. It probably has to do with the
fact that then never hibernate. The best crabs are right before the
first molt of the early summer.

On soft shells, freshness is a big deal. Frozen ones will not be as
good. Usually they are lightly sauteed in butter with a tiny pinch of
old bay. Don't over cook them. On your coast they may have been
steamed before they were shipped.


Rarely see them out here. I had them on the east coast. With their little
claws hanging out the side of the sandwich.

On 10/27/2015 8:15 PM, wrote:
On Tue, 27 Oct 2015 16:32:33 -0700, Califbill billnews wrote:


Our Dungeness crabs have lots of meat, so worth banging. Couple times I
had soft shell crabs, did not impress me.

I picked one out down in the market in San Francisco once. It is OK
but not as much flavor as a real Chesapeake blue crab.
The crabs down here are not as good. It probably has to do with the
fact that then never hibernate. The best crabs are right before the
first molt of the early summer.

On soft shells, freshness is a big deal. Frozen ones will not be as
good. Usually they are lightly sauteed in butter with a tiny pinch of
old bay. Don't over cook them. On your coast they may have been
steamed before they were shipped.


During my last two years in the Navy, stationed in Annapolis, MD, we'd
go get chicken backs and necks, tie them to the lines of our fishing
poles, cast out, let the chicken sink to the bottom and pull up two or
three soft shells at a time. Problem was the sea gulls we attracted.

On Tue, 27 Oct 2015 20:31:55 -0400, "Mr. Luddite"
wrote:

On 10/27/2015 8:15 PM, wrote:
On Tue, 27 Oct 2015 16:32:33 -0700, Califbill billnews wrote:


Our Dungeness crabs have lots of meat, so worth banging. Couple times I
had soft shell crabs, did not impress me.

I picked one out down in the market in San Francisco once. It is OK
but not as much flavor as a real Chesapeake blue crab.
The crabs down here are not as good. It probably has to do with the
fact that then never hibernate. The best crabs are right before the
first molt of the early summer.

On soft shells, freshness is a big deal. Frozen ones will not be as
good. Usually they are lightly sauteed in butter with a tiny pinch of
old bay. Don't over cook them. On your coast they may have been
steamed before they were shipped.


During my last two years in the Navy, stationed in Annapolis, MD, we'd
go get chicken backs and necks, tie them to the lines of our fishing
poles, cast out, let the chicken sink to the bottom and pull up two or
three soft shells at a time. Problem was the sea gulls we attracted.


"Soft shells"?

That is unusual. I have netted up a few but usually they keep a pretty
low profile until the shell hardens because everyone eats soft crabs,
including other crabs.
You must have had a sweet spot where they go to hide,

I think the warm water here hardens them up pretty fast because none
of our local crab guys ever seems to get a soft shell in their traps.
I did show them how to spot a peeler because that is prime bait for
just about anything but they are here rare too.

On 10/28/2015 2:16 AM, wrote:
On Tue, 27 Oct 2015 20:31:55 -0400, "Mr. Luddite"
wrote:

On 10/27/2015 8:15 PM, wrote:
On Tue, 27 Oct 2015 16:32:33 -0700, Califbill billnews wrote:


Our Dungeness crabs have lots of meat, so worth banging. Couple times I
had soft shell crabs, did not impress me.

I picked one out down in the market in San Francisco once. It is OK
but not as much flavor as a real Chesapeake blue crab.
The crabs down here are not as good. It probably has to do with the
fact that then never hibernate. The best crabs are right before the
first molt of the early summer.

On soft shells, freshness is a big deal. Frozen ones will not be as
good. Usually they are lightly sauteed in butter with a tiny pinch of
old bay. Don't over cook them. On your coast they may have been
steamed before they were shipped.


During my last two years in the Navy, stationed in Annapolis, MD, we'd
go get chicken backs and necks, tie them to the lines of our fishing
poles, cast out, let the chicken sink to the bottom and pull up two or
three soft shells at a time. Problem was the sea gulls we attracted.


"Soft shells"?

That is unusual. I have netted up a few but usually they keep a pretty
low profile until the shell hardens because everyone eats soft crabs,
including other crabs.
You must have had a sweet spot where they go to hide,

I think the warm water here hardens them up pretty fast because none
of our local crab guys ever seems to get a soft shell in their traps.
I did show them how to spot a peeler because that is prime bait for
just about anything but they are here rare too.


I don't recall it being unusual back then (late 70's). My understanding
is that "soft shell" crabs are simply Blue Crabs that have shed their
shell and the new one hasn't hardened yet. We used to catch a lot of them.

One guy I knew then used to get oysters from a boat (near the shore),
crack them open and eat them on the spot. I didn't, although I've done
my share at the Union Oyster House in Boston. At least the ones
served there have been processed and cleaned. It was a favorite dining
spot for some of my company's customers from other parts of the country
and I used to take them there for some wineing and dining.

On Wed, 28 Oct 2015 05:39:32 -0400, "Mr. Luddite" wrote:

On 10/28/2015 2:16 AM, wrote:
On Tue, 27 Oct 2015 20:31:55 -0400, "Mr. Luddite"
wrote:

On 10/27/2015 8:15 PM, wrote:
On Tue, 27 Oct 2015 16:32:33 -0700, Califbill billnews wrote:


Our Dungeness crabs have lots of meat, so worth banging. Couple times I
had soft shell crabs, did not impress me.

I picked one out down in the market in San Francisco once. It is OK
but not as much flavor as a real Chesapeake blue crab.
The crabs down here are not as good. It probably has to do with the
fact that then never hibernate. The best crabs are right before the
first molt of the early summer.

On soft shells, freshness is a big deal. Frozen ones will not be as
good. Usually they are lightly sauteed in butter with a tiny pinch of
old bay. Don't over cook them. On your coast they may have been
steamed before they were shipped.


During my last two years in the Navy, stationed in Annapolis, MD, we'd
go get chicken backs and necks, tie them to the lines of our fishing
poles, cast out, let the chicken sink to the bottom and pull up two or
three soft shells at a time. Problem was the sea gulls we attracted.


"Soft shells"?

That is unusual. I have netted up a few but usually they keep a pretty
low profile until the shell hardens because everyone eats soft crabs,
including other crabs.
You must have had a sweet spot where they go to hide,

I think the warm water here hardens them up pretty fast because none
of our local crab guys ever seems to get a soft shell in their traps.
I did show them how to spot a peeler because that is prime bait for
just about anything but they are here rare too.


I don't recall it being unusual back then (late 70's). My understanding
is that "soft shell" crabs are simply Blue Crabs that have shed their
shell and the new one hasn't hardened yet. We used to catch a lot of them.

One guy I knew then used to get oysters from a boat (near the shore),
crack them open and eat them on the spot. I didn't, although I've done
my share at the Union Oyster House in Boston. At least the ones
served there have been processed and cleaned. It was a favorite dining
spot for some of my company's customers from other parts of the country
and I used to take them there for some wineing and dining.


What processing and cleaning would be done. I used to get them by the bushel, open
them, and eat them. Maybe throw some on a grill to steam.
--

Ban idiots, not guns!

On 10/28/2015 9:45 AM, John H. wrote:
On Wed, 28 Oct 2015 05:39:32 -0400, "Mr. Luddite" wrote:

On 10/28/2015 2:16 AM, wrote:
On Tue, 27 Oct 2015 20:31:55 -0400, "Mr. Luddite"
wrote:

On 10/27/2015 8:15 PM, wrote:
On Tue, 27 Oct 2015 16:32:33 -0700, Califbill billnews wrote:


Our Dungeness crabs have lots of meat, so worth banging. Couple times I
had soft shell crabs, did not impress me.

I picked one out down in the market in San Francisco once. It is OK
but not as much flavor as a real Chesapeake blue crab.
The crabs down here are not as good. It probably has to do with the
fact that then never hibernate. The best crabs are right before the
first molt of the early summer.

On soft shells, freshness is a big deal. Frozen ones will not be as
good. Usually they are lightly sauteed in butter with a tiny pinch of
old bay. Don't over cook them. On your coast they may have been
steamed before they were shipped.


During my last two years in the Navy, stationed in Annapolis, MD, we'd
go get chicken backs and necks, tie them to the lines of our fishing
poles, cast out, let the chicken sink to the bottom and pull up two or
three soft shells at a time. Problem was the sea gulls we attracted.


"Soft shells"?

That is unusual. I have netted up a few but usually they keep a pretty
low profile until the shell hardens because everyone eats soft crabs,
including other crabs.
You must have had a sweet spot where they go to hide,

I think the warm water here hardens them up pretty fast because none
of our local crab guys ever seems to get a soft shell in their traps.
I did show them how to spot a peeler because that is prime bait for
just about anything but they are here rare too.


I don't recall it being unusual back then (late 70's). My understanding
is that "soft shell" crabs are simply Blue Crabs that have shed their
shell and the new one hasn't hardened yet. We used to catch a lot of them.

One guy I knew then used to get oysters from a boat (near the shore),
crack them open and eat them on the spot. I didn't, although I've done
my share at the Union Oyster House in Boston. At least the ones
served there have been processed and cleaned. It was a favorite dining
spot for some of my company's customers from other parts of the country
and I used to take them there for some wineing and dining.


What processing and cleaning would be done. I used to get them by the bushel, open
them, and eat them. Maybe throw some on a grill to steam.

Varies, state to state but MA has very specific regulations on the post
harvesting handling of oysters and other shell fish that are intended
for distribution to restaurants, etc. Icing in a slurry that is
temperature controlled, rinsing, prevention of exposure to direct
sunlight, etc.

Much is due to close to shore ocean areas that have become contaminated
over the years.

On 10/28/2015 9:45 AM, John H. wrote:
On Wed, 28 Oct 2015 05:39:32 -0400, "Mr. Luddite" wrote:

On 10/28/2015 2:16 AM, wrote:
On Tue, 27 Oct 2015 20:31:55 -0400, "Mr. Luddite"
wrote:

On 10/27/2015 8:15 PM, wrote:
On Tue, 27 Oct 2015 16:32:33 -0700, Califbill billnews wrote:


Our Dungeness crabs have lots of meat, so worth banging. Couple times I
had soft shell crabs, did not impress me.

I picked one out down in the market in San Francisco once. It is OK
but not as much flavor as a real Chesapeake blue crab.
The crabs down here are not as good. It probably has to do with the
fact that then never hibernate. The best crabs are right before the
first molt of the early summer.

On soft shells, freshness is a big deal. Frozen ones will not be as
good. Usually they are lightly sauteed in butter with a tiny pinch of
old bay. Don't over cook them. On your coast they may have been
steamed before they were shipped.


During my last two years in the Navy, stationed in Annapolis, MD, we'd
go get chicken backs and necks, tie them to the lines of our fishing
poles, cast out, let the chicken sink to the bottom and pull up two or
three soft shells at a time. Problem was the sea gulls we attracted.


"Soft shells"?

That is unusual. I have netted up a few but usually they keep a pretty
low profile until the shell hardens because everyone eats soft crabs,
including other crabs.
You must have had a sweet spot where they go to hide,

I think the warm water here hardens them up pretty fast because none
of our local crab guys ever seems to get a soft shell in their traps.
I did show them how to spot a peeler because that is prime bait for
just about anything but they are here rare too.


I don't recall it being unusual back then (late 70's). My understanding
is that "soft shell" crabs are simply Blue Crabs that have shed their
shell and the new one hasn't hardened yet. We used to catch a lot of them.

One guy I knew then used to get oysters from a boat (near the shore),
crack them open and eat them on the spot. I didn't, although I've done
my share at the Union Oyster House in Boston. At least the ones
served there have been processed and cleaned. It was a favorite dining
spot for some of my company's customers from other parts of the country
and I used to take them there for some wineing and dining.


What processing and cleaning would be done. I used to get them by the bushel, open
them, and eat them. Maybe throw some on a grill to steam.
--

Ban idiots, not guns!


I imagine he's referring to the detoxification process that Maryland,
and sometimes other locations, need to do to make shellfish safe to eat.

On Wed, 28 Oct 2015 05:39:32 -0400, "Mr. Luddite"
wrote:

On 10/28/2015 2:16 AM, wrote:
On Tue, 27 Oct 2015 20:31:55 -0400, "Mr. Luddite"
wrote:

On 10/27/2015 8:15 PM, wrote:
On Tue, 27 Oct 2015 16:32:33 -0700, Califbill billnews wrote:


Our Dungeness crabs have lots of meat, so worth banging. Couple times I
had soft shell crabs, did not impress me.

I picked one out down in the market in San Francisco once. It is OK
but not as much flavor as a real Chesapeake blue crab.
The crabs down here are not as good. It probably has to do with the
fact that then never hibernate. The best crabs are right before the
first molt of the early summer.

On soft shells, freshness is a big deal. Frozen ones will not be as
good. Usually they are lightly sauteed in butter with a tiny pinch of
old bay. Don't over cook them. On your coast they may have been
steamed before they were shipped.


During my last two years in the Navy, stationed in Annapolis, MD, we'd
go get chicken backs and necks, tie them to the lines of our fishing
poles, cast out, let the chicken sink to the bottom and pull up two or
three soft shells at a time. Problem was the sea gulls we attracted.


"Soft shells"?

That is unusual. I have netted up a few but usually they keep a pretty
low profile until the shell hardens because everyone eats soft crabs,
including other crabs.
You must have had a sweet spot where they go to hide,

I think the warm water here hardens them up pretty fast because none
of our local crab guys ever seems to get a soft shell in their traps.
I did show them how to spot a peeler because that is prime bait for
just about anything but they are here rare too.


I don't recall it being unusual back then (late 70's). My understanding
is that "soft shell" crabs are simply Blue Crabs that have shed their
shell and the new one hasn't hardened yet. We used to catch a lot of them.

One guy I knew then used to get oysters from a boat (near the shore),
crack them open and eat them on the spot. I didn't, although I've done
my share at the Union Oyster House in Boston. At least the ones
served there have been processed and cleaned. It was a favorite dining
spot for some of my company's customers from other parts of the country
and I used to take them there for some wineing and dining.


I am not sure what processed and cleaned means. They just put them in
a bucket of water and knock the mud off from all I have seen.
Guys who like raw oysters usually eat them right out of the water.
It was never something I was interested in. Oysters and clams are bait
in my opinion and that was only intensified when I started doing water
sampling and understood what was in the water. Scallops are about the
only bivalve I eat and that is just the muscle.
Everyone else in my family ate them and the fresher the better. When I
was bringing them down from Maryland, they were right off the boat at
Schiebels.
This is one of those foods that would be made a lot safer with
radiation.