Whats Your Favorite Seafood?

Is Mine!!!!!!!!

actually I've never had them; they're limpets that cling to rocks along Hawai'i's coasts. A couple of people each year drown while picking them, as they've become harder and harder to find, and so pickers have to go farther and farther out. Now you know...

Also, where is the love for crawfish? "Suck the head, squeeze the..... squeeze the tip!"

edit: punctuation

:shrug:

at least in Louisiana, where most of them are consumed.

I was not, however, hearing good things about the Chinese imports that flooded the market, so to speak, after Katrina... :puke:

Yeah, some bayous are big, but I still think of them as gutters. :)

n/t

I love me some nori.

None of which I eat any more, but yum yum!

:D

:woohoo: :woohoo: :hi:

My new grill has gotten some good breaking in this week.

I started with a strip steak that was perfect, next up burgers, then it was salmon. All worked well. Yesterday, I was shopping and found colossal scallops (6 ct), dry, but previously frozen, they were on sale. That's what I had for dinner last night, and they were among the best scallops I've ever had.

how'd ya cook 'em?

I LOVE Scallops but I've never tried to make them myself. They always seemed too 'delicate' for my big old mitts to cook properly.

Took the scallops out of the fridge, dried them completely on paper towels.

Broke out the grill (a little tiny Weber Q-100) and preheated it for about 10 minutes on high.

While the grill was preheating, I seasoned the scallops with kosher salt and fresh ground pepper.

I sprayed the grill with a non-stick spray (it's safe to spray on a hot grill, if you get the right stuff).

Placed the scallops on the grill and listened to the sizzle. Closed the lid (it has large vents on both sides, reduced heat to medium.

At the three minute mark, I flipped the scallops and closed the lid again. If the scallops stick, let them go a little more, they'll unstick themselves when they're ready to be turned.

Three minutes later, I did a touch test - they should be firm, but with a fair amount of springiness left in them.

Removed them from the grill.

Ate them on top of a salad that I had prepared earlier.

Cursed the fact that I had not gotten more of them.

Anything that doesn't taste overly-fishy. I hate pretty much all shellfish; I can only tolerate shrimp IF they've been battered and fried to the point that they don't taste like shrimp anymore, lol.

enjoyed with a nice botten of wine and a pacific ocean sunset.

But I live in Central Indiana, so it's hard to find. x(

and the ocean will be that far... of course, the raelians will have to blow a passage out of the Rockies. But that just goes without saying.

Oh, and tuna fish out of the can.

Won't touch anything else, shelled or not.

So simple to broil

Crab legs and crab claws are the best, especially warm with some lemon butter sauce for dipping the meat into. Mmm... :drool:

I should marry it.

which I ate in his restaurant, Blue Ginger back in 2001. I raved about it to the waitress so much she mentioned to me that the chef was in the house and would I like to meet him. Of course, I assumed that it was the sous chef who was running the kitchen on a Wednesday night.

Imagine my surprise when Ming appeared at my table a few minutes later. He charmingly and graciously chatted food and wine with me for about 15 minutes and autographed a menu for me. Ming is one hell of a nice guy as well as an elite level chef and restauranteur. He's also a BIG dude - taller and huskier than 6'1" 215 lb me.

Lobster is a very close second and then shrimp.

Throw a little lemon on them and it's heaven.

since I never had lobster so far.

I do love snowcrabs though too. It is really hard for me to decide.