>  DD> barnacles / were also quite tasty.
>  JW> So I've been told. I never thought to try them during my B.C.
>  JW> visits. They are rather underutilized.

I've often eaten barnacles, either as by-catch from
mussels or bought as percebes at grossly inflated
rates (think an order of magnitude greater than 
lobster, meat for meat), and they are uniformly
great, at least as good as other shellfish.

> The tropical "Opihi", the name I heard it called by in Hawaii, is
supposed to
> be good.  With the maritime naming convention I have for
computers...Opihi was
> the one clinging to the wall on a shelf.  It was the firewall machine.
 Now I
> have Shrimp, Crab, Clam, Snail, and Kiwa0-3.

Opihi are fine but extra salty. I have had them 
I believe twice, most recently at a luau on a
United flight, which I might have written about.
 
> ... Indecision is the basis of flexibility--button at a ScFi convention

The takeaway is why make a decision until all 
the facts are known.

+

>  ML> crime in the last few years) but also because 
>  ML> of a flight of steep steps leading to the 
>  ML> entrance. His new place has elevators.
> Mostly because of the stairs.  I've developed Peripheral neuropathy and
turned

So I can kick you in the shins with impunity.
Hey, impunity, come over here.

> into a feeble gimp (wheelchairs in those giant airports, etcetera). 
Secondly
> because of the size of the place, it's way to big for one person and
had gotten
> to be more than I could maintain.  All that added up to sell the joint and
> move, I'm also selling the place in Lake Havasu.  I think I've lugged a
couple
> hundred pounds of "stuff" from the kitchen alone, I haven't looked
really hard
> at the basement, and I'd rather not discuss clothes that no longer fit.  I
> shipped 800lbs of vinyl (plus over three hundred CD's) to Denver for my
nephew.
>  I'm going from 1760 sq ft that I live in to 840, so the local charity
is going
> to have a lot of stuff to sell.

Well, mpty.

King crab legs Parmesan
categories: shellfish, main, airline
servings: 6

1 1/2 lb king crab leg meat, diced
1 Tb rehydrated dried chopped onion
1/4 lb butter
1 ts Worcestershire
1 lemon, juice of
1 Tb flour
1 1/2 c half-and-half
1/2 c white wine
2 Tb chopped parsley
1 c Parmesan cheese croutons

Saute onions in butter until transparent. Add flour
until all butter is absorbed forming a light cream
sauce. Add diced meat, garlic, wine, and all other
seasonings. Season with salt and pepper to taste, 
adding chopped parsley last. Dish up in serving 
plate and top with Parmesan croutons.

Source: United Airlines