| Topic Summary |
| Posted by casimira on Sept 22, 2009, 10:41pm |
| Mussels are the only seafood that I've been so sick from eating twice in my life,so sick I wanted to die. |
| Posted by kerouac2 on Sept 23, 2009, 6:37am |
| I had a mussel gastric attack once, and they can be pretty severe. Very exhausting night with my head in the toilet. |
| Posted by casimira on Sept 23, 2009, 11:07pm |
| Looks like I'm stuck with oysters tonight. September being one of the "r" months I splurged today. |
| Posted by hwinpp on Sept 24, 2009, 8:14am |
Sept 23, 2009, 11:07pm, casimira wrote:| Looks like I'm stuck with oysters tonight. September being one of the "r" months I splurged today. |
|
Lucky you. I wouldn't mind being stuck with oysters. 
We can get them in Phnom Penh but I don't completely trust the transportation is always at the right temperature if they're local oysters coming from the coast and the ones coming from France are so expensive I've only had them for Christmas 2006. |
| Posted by casimira on Sept 24, 2009, 10:00am |
Don't blame you hw,. That's the way I feel about the aforementioned delicacy.
You should put NOLA on your list of destinations when you come to The USA. Although,the East Coast also has great oysters ,but very expensive. |
| Posted by imec on Sept 24, 2009, 1:21pm |
| Had some beautiful specimens from Colville Bay, NS Tuesday night - cost enough to feed a family of 4 though. |
| Posted by casimira on Sept 24, 2009, 1:22pm |
| How much per dozen if I may ask? |
| Posted by imec on Sept 24, 2009, 1:36pm |
| $3 each = $36 |
| Posted by fumobici on Sept 24, 2009, 2:49pm |
| Wow. |
| Posted by imec on Sept 24, 2009, 2:56pm |
Almost criminal isn't it. Nothing cheap at this place...
Jacobs & Co. |
| Posted by casimira on Sept 24, 2009, 3:08pm |
| Eisch! Thank goodness for expense accounts eh? |
| Posted by imec on Sept 24, 2009, 3:18pm |
| And customers who like to dine well. |
| Posted by bixaorellana on Sept 24, 2009, 4:45pm |
Sept 24, 2009, 2:49pm, fumobici wrote:
I burst out with a longer word than that. |
| Posted by imec on Sept 25, 2009, 2:55am |
| btw, it wasn't my idea to order them. |
| Posted by hwinpp on Sept 25, 2009, 5:36am |
| That's what I paid here for the fines de claires from France, Imec. And I restricted myself to half a dozen only. |
| Posted by imec on Sept 25, 2009, 2:49pm |
I'm going to order a case of these from PEI for Christmas/New year:
Raspberry Point Oysters
![[image]](http://i695.photobucket.com/albums/vv320/imec46/box.jpg "[image]") |
| Posted by casimira on Sept 25, 2009, 10:07pm |
Sept 25, 2009, 2:49pm, imec wrote:
Are these for the North American Any Port Christmas bash? What a guy!
I have ordered the shrimp and crawfish, and the Meyer Lemons will be in season for the limoncello. |
| Posted by imec on Sept 25, 2009, 10:31pm |
| Perfect cas, Thanks! What's everyone else bringing? |
| Posted by bixaorellana on Sept 26, 2009, 2:27am |
| I'll make lime ice, and contract with Doña Rosa at the Xoxo market for a variety of tamales. |
| Posted by hwinpp on Sept 26, 2009, 5:41am |
I'll be with you all in my thoughts...  |
| Posted by casimira on Sept 26, 2009, 10:04am |
Sept 26, 2009, 5:41am, hwinpp wrote:| I'll be with you all in my thoughts... |
|
And you will be in ours hw. We'll be sure and have one of our talented N.A. photographers take pictures of everything.  |
| Posted by Don Cuevas on Sept 26, 2009, 1:57pm |
Even our favorite marisquería in Pátzcuaro doesn't refrigerate its shellfish before opening them. I won't eat them, but a friend has, with no ill effects. He did say that some oysters on the 1/2 shell he'd had recently were very strongly flavored.
Once, I watched as he ate a plate of Patas de Mulas shellfish, with their ribbed shells and black liquor. Smelled strong to me. Not necessarily spoiled, just strong. |
| Posted by Don Cuevas on Sept 26, 2009, 2:00pm |
Sept 22, 2009, 10:41pm, casimira wrote:| Mussels are the only seafood that I've been so sick from eating twice in my life, so sick I wanted to die. |
|
I had a bad case of shellfish poisoning from an oyster cocktail that I slurped down in Tuxpan, Veracruz, Mexico, 1980. (Other factors were mplicated as well.)
The effects, which lingered over two weeks, were the stuff of legends. |
| Posted by traveler63 on Sept 26, 2009, 6:13pm |
| Wait until you see the picture of the seafood Mr. T & I had last Monday night at a little seafood place right around the corner from the apartment. Wow!!!! You have to wait because I don't want to download any thing right now. |
| Posted by lagatta on Sept 27, 2009, 11:45pm |
Hey, you are channelling my inner cat there!
What city is hosting the N.A. meetup? Somewhere between Winnipeg and Oaxaca?
Some Canadian place names of Aboriginal origin: http://www.ainc-inac.gc.ca/ai/mr/is/info106-eng.asp Though the Red River at Winnipeg was "muddy" or "murky", certainly not "dirty" back then... |
| Posted by hwinpp on Oct 7, 2009, 9:26am |
Here's where I had supper (the last meal of the day before going home according to my dictionary) every night, 3 nights in a row:
First you point:
![[image]](http://farm3.static.flickr.com/2636/3989083209_956d73d121.jpg "[image]")
![[image]](http://farm4.static.flickr.com/3438/3989083205_131ca13f79.jpg "[image]")
![[image]](http://farm4.static.flickr.com/3451/3989083203_96f3823cb9.jpg "[image]")
Then you eat
![[image]](http://farm3.static.flickr.com/2546/3989083199_fbcf1e16cb.jpg "[image]")
![[image]](http://farm3.static.flickr.com/2523/3989083193_47cf0f821a.jpg "[image]")
![[image]](http://farm3.static.flickr.com/2510/3989083187_b1d0cf4023.jpg "[image]")
Then you pay... sorry no pics but there are three prices.
Crabs 150k/kg for mud crabs or flowery crabs, 60k/plate for scallops, 30k/plate for all other shells and snails.
That's about 8.30, 3.33 and 1.66USD respectively.
 |
| Posted by casimira on Oct 7, 2009, 10:35am |
No wonder you ate there so often That would satisfy me every day for awhile as well. And those prices,wow,what a bargain. When I reflect on the price of scallops in NY,well,let's see, I believe they were $15.00USD per pound,some places more. Restaurant prices for same,forget iy,and you only got a small handful.
Where do the clams come from hw? Did you have them steamed in broth or eat them raw? The photo appears they were steamed open. |
| Posted by hwinpp on Oct 7, 2009, 10:51am |
The shells and everything else is from the South China Sea and very fresh.
The clams had been fried I think, the sauce was delicious.
The white shells in the bowl on the last pic were steamed with lemon grass and they were my favourite. |
| Posted by casimira on Oct 7, 2009, 11:25am |
That's the one I was eyeballing. Lemongrass,what a wonderful flavor to season clams with although, so common where you are. I have lemongrass growing in my garden,but sadly no clams to steam with.  |
| Posted by imec on Oct 7, 2009, 12:32pm |
| Makes me want to catch the first flight there - this looks fantastic! |
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