Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Let's Talk About Our Feelings!!! -- Ignore unavailable to you. Want to Upgrade?

To: Jacques Chitte who wrote (56124)	9/25/1999 11:22:00 PM
From: Krowbar	Read Replies (1) \| Respond to of 108807

Once in a while I can get 20 count fresh shrimp for 2 bucks a pound right from the shrimpers. We do get some side benefits from living in a sauna. I also gig my own flounder, which I filet and freeze for the whole year. Del

To: Jacques Chitte who wrote (56124)	9/25/1999 11:45:00 PM
From: Michael M	Read Replies (1) \| Respond to of 108807

Ah! Shrimp. What most people get is pitiful. "Farmed" shrimp (tiger prawns, whatever) have less taste than styrofoam and, of course, arrive at the market frozen. Even where "real" shrimp are plentiful, they are often not available year round. The ones we get in the winter are relatively tasty but not nearly as tender. For about half the year we have an abundance of "fresh locals." Them are real shrimp. Rather large, sweet and full of flavor and fairly difficult to turn to rubber by any but the most idiotic cook. IMO, these are a completely different kind of food that most "shrimp" bought in supermarkets. I also see "gulf" shrimp here. Smallish and slightly pink. Never gave the color much thought. I rarely eat any but the locals when in season. Crab was great!