MSGID: 1:229/452 41358EA9
-=> Bill Swisher wrote to Dave Drum <=-

 DV> various pizza places I've worked in even HAVE artichoke, not even

 BS> The first time I had it was in Lompoc California, boiled/steamed as a
 BS> side dish.  Lot's of it around there IIRC.  I didn't compute the
 BS> effort to calories worth it.  After that it became a mentally "OK,
 BS> I'll eat this to be polite" type food.  My dad was stationed at
 BS> Vandenberg AFB, we move there from Hickam. It was welcome to cold
 BS> weather move, we actually had some snow!  But mostly it was fog and
 BS> drizzle, something about the shape of the ocean floor and currents and
 BS> cold water being pushed to the surface...but there were lots of
 BS> abalones around.  Something I actually had in San Francisco years
 BS> later to eat, another "Meh! Meal".  The escargots last year were much
 BS> better, even if smaller.

When I lived in the South Bay area of Lost Angeleeeeeze we used to go
snorkeling and collect abalone from the rocks with a tire iron and a
mesh bag. I never got the attraction of eating abalone - unless it's
the hoops one has to jump through to harvest it legally. Barnacles have
a better flavour AFAICS. The abalone shells are certainly pretty in a
1960s heishi hippie way. It's sort of like the Caribbean's conch. The
meat is eaten but the shells are the real deal.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Key West Conch Chowder
 Categories: Soups, Seafood, Potatoes, Pork
      Yield: 8 Servings
 
      2 c  Conch; ground three times
      4 c  Potatoes; peeled diced
      2 qt Water
    1/4 lb Salt-cured pork; diced
      2 md Onions; chopped
      1 lg Bell pepper; chopped
      1 c  Tomatoes; drained
      1 ts Salt
    1/4 ts Fresh ground pepper
 
  Place ground conch in 4 quart saucepan; add potatoes and
  water. Bring to a boil; reduce heat, and simmer for 30
  minutes. Fry pork in heavy skillet; add onion and green
  pepper. Saute 5 minutes; add to kettle along with tomatoes.
  
  Season to taste; cover and simmer about 45 minutes, or until
  conch is tender and potatoes have dissolved and thickened
  the chowder.
  
  NOTE: On the Left Coast, abalone can be substituted for the
  conch.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Fieri dresses like The Hamburglar suffering a midlife crisis.

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