Whats on tonights Menu

Cream Cheese & homemade (not my home) Strawberry Margarita Jam on a toasted English Muffin

Customer brought us a tray of Veal Parm and a tray of salad from Branchinels

turkey and cheese,, salad,, potato salad,,,,,,,,,,,,,,,,,,[COLOR=rgb(26, 188, 156)] ><)))):>

Sushi & Shrimp

I just can’t help it; I just love Chili.

I just can’t help it; I just love Chili.

Reminds me I have to make some myself!!

his,, hers,,,,,,,,,,,,,,[COLOR=rgb(26, 188, 156)]><)))):>

Breakfast

Great to see snow on the ground, and cold runoff dropping the river water temps into the 30s!!! The joy of clear and cold water had me grabbing my "It's on the top shelf" gripper, put on the boots and head off to play in the mud today. Took me all of 20 minutes to get my 1 peck limit of these wonderful Pemaquid Perfectos for a great New Years Eve raw bar!!l It would have been quicker, but the Admiral specified "cocktail size" oysters. Had to weed through many more "selects", which added an extra 10 minutes to my work.

Got Indian tonight at work. YAAR on 31st in Astoria.

1st course
Since i cannot gather them myself in these parts like mr roccus who im jealous of, i support the local “farmers”
These are from
Little ram in southold

Baked Scallops
Peel & Eat Colossal Shrimp Boil
Snow Crab Legs
Steak Fries with BLack Truffle Oil & Parsley
Corn

King Crab price was obscene. A month or so ago (last time I bought 'em) Walmart was selling them for $33 for a pound & half - today? Like everything else - $55 a pound!
LGB!!!
:mad:

Baked Scallops
Peel & Eat Colossal Shrimp Boil
Snow Crab Legs
Steak Fries with BLack Truffle Oil & Parsley
Corn

King Crab price was obscene. A month or so ago (last time I bought 'em) Walmart was selling them for $33 for a pound & half - today? Like everything else - $55 a pound!
LGB!!!
:mad:

Thanksgiving clams where 200 little necks for $49 .Christmas eve they where$99?

Just had a couple crab cakes.
Later I think it’s going to be grilled cheese sammitches and soup

1st course
Since i cannot gather them myself in these parts like mr roccus who im jealous of, i support the local “farmers”
These are from
Little ram in southold

Hope you're not someone who doesn't go for "Franken" products. A little known, nor advertised fact is that virtually ALL farmed oysters are triploids; they have an extra set of chromosomes!!

***If you slurped down any oysters on the half-shell this summer, you probably didn’t realize they were monsters. Not monsters in the pejorative sense, but man made creatures—the invention of a modern-day Dr. Frankenstein. That Dr. Frankenstein, in this case, is Standish Allen, currently the director of the Aquaculture Genetics and Breeding Technology Center at William & Mary’s [Virginia Institute for Marine Science]('http://www.vims.edu/research/units/centerspartners/abc/index.php'). Over the past three decades, Allen’s patented innovations in oyster culture have transformed this old-fashioned industry. His monster: a sweet, plump morsel called the triploid oyster.

Natural oysters, like humans and most other eukaryotes, are diploid—each of their cells contains two sets of chromosomes, one from each parent. Allen’s innovation has been to create oysters with three sets of chromosomes. The uneven number results in a mostly infertile oyster that, because it doesn’t waste energy producing gametes—eggs and sperm—grows bigger and faster than natural oysters. That means they can be harvested earlier, before they’re affected by [the diseases]('http://www.ct.gov/doag/cwp/view.asp?a=1369&q=259180') that have laid waste to natural oyster populations in places like the Chesapeake Bay and the estuaries of Normandy.

But the biggest advantage is that these triploids are fat and marketable year-round, even during the warm summer months when natural oysters tend to be unsavory, either because their bodies are comprised mostly of gonads, or because they become thin and watery after spawning.
***
These characteristics—higher yields and a viable summer product—are why farmed triploids have largely replaced naturally harvested oysters in the nation’s restaurants and oyster bars. Even though most of the oysters produced today are still diploids, the bulk of them are shelled and destined for the soup cannery or some other processed oyster product. That’s especially true for the wild-harvested oysters, which tend to grow in clumps and be misshapen. The lucrative trade in oyster on the half-shell laid out before restaurant goers, though, belongs increasingly to Allen’s fat, beautifully shaped triploids.

Hope you're not someone who doesn't go for "Franken" products. A little known, nor advertised fact is that virtually ALL farmed oysters are triploids; they have an extra set of chromosomes!!

***If you slurped down any oysters on the half-shell this summer, you probably didn’t realize they were monsters. Not monsters in the pejorative sense, but man made creatures—the invention of a modern-day Dr. Frankenstein. That Dr. Frankenstein, in this case, is Standish Allen, currently the director of the Aquaculture Genetics and Breeding Technology Center at William & Mary’s [Virginia Institute for Marine Science]('http://www.vims.edu/research/units/centerspartners/abc/index.php'). Over the past three decades, Allen’s patented innovations in oyster culture have transformed this old-fashioned industry. His monster: a sweet, plump morsel called the triploid oyster.

Natural oysters, like humans and most other eukaryotes, are diploid—each of their cells contains two sets of chromosomes, one from each parent. Allen’s innovation has been to create oysters with three sets of chromosomes. The uneven number results in a mostly infertile oyster that, because it doesn’t waste energy producing gametes—eggs and sperm—grows bigger and faster than natural oysters. That means they can be harvested earlier, before they’re affected by [the diseases]('http://www.ct.gov/doag/cwp/view.asp?a=1369&q=259180') that have laid waste to natural oyster populations in places like the Chesapeake Bay and the estuaries of Normandy.

But the biggest advantage is that these triploids are fat and marketable year-round, even during the warm summer months when natural oysters tend to be unsavory, either because their bodies are comprised mostly of gonads, or because they become thin and watery after spawning.***

These characteristics—higher yields and a viable summer product—are why farmed triploids have largely replaced naturally harvested oysters in the nation’s restaurants and oyster bars. Even though most of the oysters produced today are still diploids, the bulk of them are shelled and destined for the soup cannery or some other processed oyster product. That’s especially true for the wild-harvested oysters, which tend to grow in clumps and be misshapen. The lucrative trade in oyster on the half-shell laid out before restaurant goers, though, belongs increasingly to Allen’s fat, beautifully shaped triploids.

Shit I don't know, and not sure if I should care???
I'm supporting the local farmers who are helping the local bays and ecosystem so i hope that's more important?‍♂️?‍♂️

it’s New Years Eve, SCHOOL’s OUT … LoL ?
.

Shit I don't know, and not sure if I should care???
I'm supporting the local farmers who are helping the local bays and ecosystem so i hope that's more important?‍♂️?‍♂️

You should from what I gather from that post you could grow a few new arms :eek: :ROFLMAO:

that should have read Stuffed Scallops.....