tag:blogger.com,1999:blog-3930710315732568255.post5298722762050334607..comments2024-02-01T09:24:06.521-06:00Comments on The Karmic Kitchen: Precious CargoBig Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-3930710315732568255.post-70379856298304322982010-10-12T09:34:37.060-05:002010-10-12T09:34:37.060-05:00Well Free, here's one hard headed cook who DOE...Well Free, here's one hard headed cook who DOES NOT buy that crap from overseas. In no way shape or form does it compare in taste or texture to the blue crab here in the states. However there is good news and that is that blue crab is rebounding from historic low catches. The yang to that ying is that processing plants that help sustain crabbers when the market for live crab drops have died off from 51 plants in 1990 to a low of 26 in 2008. Will more plants be built as crab levels rise? Unknown since the rebound is hopefully just beginning.Big Shamuhttps://www.blogger.com/profile/15297361034783510191noreply@blogger.comtag:blogger.com,1999:blog-3930710315732568255.post-63056998056517980492010-10-12T06:56:49.021-05:002010-10-12T06:56:49.021-05:00As a crabber in Fla I can tell you that the reason...As a crabber in Fla I can tell you that the reason you see more imported crab meat is that it's much cheaper to produce over there and Americans in general will condem our own commercial fishermen while buying from and supporting those from other countrys,including some who hate us. We have plenty of blue crabs right now but I havn't been able to sell one in 3 weeks because the crab picking plants have closed everywhere.Freenoreply@blogger.comtag:blogger.com,1999:blog-3930710315732568255.post-49186802927576154102010-10-12T00:06:01.836-05:002010-10-12T00:06:01.836-05:00Thanks, Shamy, for letting me link to your Kevin G...Thanks, Shamy, for letting me link to your Kevin Gillespie Woodfire Grill post on ATC (http://www.alltopchef.com/2010/10/tc-news-and-information-101210.html)<br /><br />Lots of shilling goin' on amongst whatever most of these chefs can make happen. Nice to get an honest diner's opinion to balance things out :)Sharon Ruddhttps://www.blogger.com/profile/00598263732896925616noreply@blogger.comtag:blogger.com,1999:blog-3930710315732568255.post-61179328273685328122010-10-11T19:07:19.881-05:002010-10-11T19:07:19.881-05:00"Whipping up hollandaise for one seems excess..."Whipping up hollandaise for one seems excessive."<br /><br />Um. <i>*Whistles and looks around.*</i><br /><br />So. I'm Julia Child all the way when it comes to Hollandaise, but I like Buzz's idea of aioli, too.moihttps://www.blogger.com/profile/07824043795171732429noreply@blogger.comtag:blogger.com,1999:blog-3930710315732568255.post-35761772923812634222010-10-11T18:30:27.342-05:002010-10-11T18:30:27.342-05:00Chickie's right - your eye manages to take som...Chickie's right - your eye manages to take something as simple as the shell of an egg and find extraordinary individuality and beauty in it. Glad you enjoyed your road trip and got your precious cargo safely home. Your Crab Benedict looks magnificent!Sharon Ruddhttps://www.blogger.com/profile/00598263732896925616noreply@blogger.comtag:blogger.com,1999:blog-3930710315732568255.post-14579069140283304402010-10-11T13:20:20.923-05:002010-10-11T13:20:20.923-05:00i love how you took something kind of plain - eggs...i love how you took something kind of plain - eggs - and were able to focus on the texture of the shell and the fact that sometimes Peggy Jean's come out speckled. The dish looks, dishy. as you know im not a big Kanigirl, but i am a big fan of your wok. what aunty said is so true -and as spock would say to Jim: "this is your best first destiny"chickoryhttps://www.blogger.com/profile/11814762747054617499noreply@blogger.comtag:blogger.com,1999:blog-3930710315732568255.post-45228234967781392952010-10-11T11:24:52.115-05:002010-10-11T11:24:52.115-05:00Great pictures. I have never heard of Crab Benedi...Great pictures. I have never heard of Crab Benedict. I wonder if an aioli sauce would have worked better? <br /><br />When I opened your post, I only had my browser window at half size and saw the top quarter of the egg picture. I thought "where was Shamu going with this?" BwahahahaBuzz Killhttps://www.blogger.com/profile/01443964019621130222noreply@blogger.comtag:blogger.com,1999:blog-3930710315732568255.post-10220822919889810312010-10-11T08:20:46.190-05:002010-10-11T08:20:46.190-05:00Sorry, MS, will send drool bib.
Aunty, my old tru...Sorry, MS, will send drool bib.<br /><br />Aunty, my old trusty Nikon D100 and an amazing Nikkor macro lens.<br /><br />Dani, I don't know if you are a crab fan but with your eggs it could be just as spectacular.Big Shamuhttps://www.blogger.com/profile/15297361034783510191noreply@blogger.comtag:blogger.com,1999:blog-3930710315732568255.post-39355032860218367422010-10-11T05:23:55.165-05:002010-10-11T05:23:55.165-05:00That picture is fantastic Shamy! Glad the precious...That picture is fantastic Shamy! Glad the precious cargo made it all the way home.Danihttps://www.blogger.com/profile/04038703319667640641noreply@blogger.comtag:blogger.com,1999:blog-3930710315732568255.post-31793672540032241902010-10-11T01:28:24.953-05:002010-10-11T01:28:24.953-05:00mercy, I is --no kiddin'--salivatin'. The...mercy, I is --no kiddin'--salivatin'. Them photos is outstandin'. <br /><br />Youse prolly answerd this, but what kind of camera does ya use? <br /><br />Shmay, go git yoreself a facy portfolio an take yore photos around-- I think ya could snag a job shootin' food fer mags/ restaurants, etc.Aunty Bellehttps://www.blogger.com/profile/13868780211706866610noreply@blogger.comtag:blogger.com,1999:blog-3930710315732568255.post-77045121857826769372010-10-10T21:18:31.056-05:002010-10-10T21:18:31.056-05:00Oh yeah. Drooling.Oh yeah. Drooling.Making Spacehttp://makingspacethejourneyout.wordpress.comnoreply@blogger.com