Quote:
Originally Posted by CoachKandSportsguy
now, now, no need to get NE (New England or North East) seafood snooty about it. . .
and its not that I disagree with you, we just can't type that in public! did your parents not educate you on your inside typing?
if you know seafood from new england, you have either dug the clams or caught the fish yourself, or prepped and cooked it yourself. . .
I have read that a NE seafood snob has the following characteristics:
sand free steamers and steamed lobsters are the only way to be served.
Fresh caught tuna that day from Chatham or Gloucester fish pier is heaven on earth, with freshly prepared wasabi . .. .
pan seared / lightly grilled scallops and fresh cod, striper or sword broiled / grilled is one half step below tuna. .
Raw quahogs and oysters are cold and slimy, but the only method for delivery. ..
 mussels are lower class as is frying any seafood
I will have to find that link again. .
seafood guy |
One more day until retirement, right?
We just made 48 stuffed quahogs (it's a southeastern Mass/RI thing) and froze them. Will be bringing them down in the heavy duty cooler when we go back in the fall. Our friends in the Villages from other parts of the country loved them.