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Fishing
Dry1 wrote:
Harry email me at this addy and I'll send you my cell no. Who knows Crab Cakes ? HK wrote: Dry1 wrote: The email address is good. Picking a car up and have a few days to fool with, wife says I'll see you when you get back, on a free roll, the trip to Mexico was well worth it . ha. Dry1 wrote: I should have qualified the fishing prefer to go offshore, day charter or a drift party boat. Also any thoughts on where to find some great crab cakes? wrote: On Apr 15, 10:16 am, Dry1 wrote: Dropping into New York on Friday to pick up my new Cadillac XLR, say good by to the Audi TT. Question any good fishing in the Cod area this time of the year. I will be driving back to Nova Scotia at a leisurely rate. Don the Regal is almost ready for Mahone Bay. Well, a little south of the cape but still on the way, the fresh water Trout season opens in CT on Saturday... If you are in the Ches Bay area, I recommend Annapolis Seafood. Nice crabcakes, reasonably priced. Sure...lemme know if you are going to be in the area. Annapolis Seafood is not a fancy place; it is first and foremost a retail seafood store. But the stores have tables and service and really first class fresh seafood at decent prices. |
Fishing
On Thu, 17 Apr 2008 19:03:30 -0400, John H.
wrote: They're not cheap, but they're worth a good ride Intersting factoid. Did you know that crab shells (or most crutaceans) being chitlin, a naturally occurring long chain polymer, are used to keep fruits and vegetable fresher? Or that this same material is also ued to keep meats fresher? |
Fishing
Short Wave Sportfishing wrote:
On Thu, 17 Apr 2008 19:03:30 -0400, John H. wrote: They're not cheap, but they're worth a good ride Intersting factoid. Did you know that crab shells (or most crutaceans) being chitlin, a naturally occurring long chain polymer, are used to keep fruits and vegetable fresher? Or that this same material is also ued to keep meats fresher? And I always thought chitlins were cooked pork intestines. |
Fishing
On Fri, 18 Apr 2008 00:36:11 GMT, Short Wave Sportfishing
wrote: On Thu, 17 Apr 2008 19:03:30 -0400, John H. wrote: They're not cheap, but they're worth a good ride Intersting factoid. Did you know that crab shells (or most crutaceans) being chitlin, a naturally occurring long chain polymer, are used to keep fruits and vegetable fresher? Or that this same material is also ued to keep meats fresher? By golly, I learn something new every day. No, I didn't know that. -- John *H* (Not the other one!) |
Fishing
On Fri, 18 Apr 2008 00:36:11 +0000, Short Wave Sportfishing wrote:
On Thu, 17 Apr 2008 19:03:30 -0400, John H. wrote: They're not cheap, but they're worth a good ride Intersting factoid. Did you know that crab shells (or most crutaceans) being chitlin, a naturally occurring long chain polymer, are used to keep fruits and vegetable fresher? I believe it's chitin, not chitlin. Also the basis for glucosamine. |
Fishing
On Fri, 18 Apr 2008 06:37:07 -0400, John H.
wrote: On Fri, 18 Apr 2008 00:36:11 GMT, Short Wave Sportfishing wrote: On Thu, 17 Apr 2008 19:03:30 -0400, John H. wrote: They're not cheap, but they're worth a good ride Intersting factoid. Did you know that crab shells (or most crutaceans) being chitlin, a naturally occurring long chain polymer, are used to keep fruits and vegetable fresher? Or that this same material is also ued to keep meats fresher? By golly, I learn something new every day. No, I didn't know that. Damned spell checker - chitin, not chitlin. ~~ mutter ~~ It's a pretty cool deal actually. I'm not exactly sure of the process, but being a long chain polymer it's also used in biodegradable surgical thread. Pretty cool. |
Fishing
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Fishing
On Fri, 18 Apr 2008 07:10:45 -0400, John H. wrote:
I believe it's chitin, not chitlin. Also the basis for glucosamine. Would that be 'hand slung' or machine cleaned chitlins? Wikipedia verifies your spelling. Beats me. I think I'd like to try them, but I've never had chitlins. Although, I have had intestine cased sausages from the local German pork store. |
Fishing
Reginald P. Smithers III wrote:
wrote: On Fri, 18 Apr 2008 07:10:45 -0400, John H. wrote: I believe it's chitin, not chitlin. Also the basis for glucosamine. Would that be 'hand slung' or machine cleaned chitlins? Wikipedia verifies your spelling. Beats me. I think I'd like to try them, but I've never had chitlins. Although, I have had intestine cased sausages from the local German pork store. Anyone who wants to try chitlins', needs to come to the Chitlin' Strut Festival held in Salley SC. Drive SOUTH on I85 till you smell it, turn left till you feel like someone has hit you in the face with a pile of pig manure, then you are there. If you are coming down I95, follow the same directions, but turn right off of I95 http://www.chitlinstrut.com/info.htm http://www.roadsideamerica.com/tips/...tionNo=%3D1176 |
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