HungryChris

I have a few of the Mexican Lava ones (called Molcajetas) that work well and look pretty cool to. They did require a few hours of breaking in by grinding rock salt to smooth them out a bit.

Isn't Persian Wool the coat of unborn lambs?

Keep the big plastic jug of amonia next to the one of distilled vinegar during pickle season. I saw the lable before I tasted any of 'em, but made four quarts of "basic pickles".

Marinated in evoo with a little sea salt and freshly grated pepper over night and tossed onto a hot grill and rolled about until they color is my current fav. If the weather isn't too good, I'll preheat the oven to 500F and cook them in a little cake pan or sizzle platter until they sizzle a bit when I roll them about. I also like to steam them until their color blooms, pitch them in ice water, pat them dry and serve them as an appetizer with a little Gorganzola dip. These steamed beauties also work well in a salad ( as does a little Borcoli prepared in the same fashon).

I had a friend who's wife worked opposite shift from him. They would often communicate with notes and little displays on the kitchen counter. Upon getting a message he wasn't all that fond of, he replied by leaving a little troop of his wife's Peeps on the counter. Each had been subject to a little more time in the microwave. He was quite pleased with the effect.

I regret to submit that as of today all the tickets ( there were 200 of them) are sold and our only recourse is to show up early and hope that all the passes issued to the press are not used. I am on the fence and have not decided if I will be there or not. HC

Cab, Just go here and call the phone numbers they give you. They want you there more than you want to be there! http://www.mohegansun.com/plan_visit/faq_t...nsportation.jsp

cabrales, I know there is a ferry from NYC as well as the many busses I see from China Town, every day.

iriee, According to the info in the Norwich Bulletin yesterday: "Competitors will go at it in five rounds for four different titles, including Best Oyster Shucker, Best Clam Shucker, Best Overall Team and Best Novelty Shuck." " The good news for you is that for $35 per person you get all the clams and oysters you can eat. Unfortunately, the price doesn't include beverages, but there will be a beer-opening competion, sponsored by Samual Adams Boston Lager." for more info or reservations call 860 862 9500 Speaking for myself, I have always been stopped by the price when it came to how many oysters was enough. I don't know what to expect, but I'll be there.

Jasper White's Summer Shack at Mohegan Sun is holding the "Connecticut Oyster Open" this Monday at 7PM. It will be an oyster shucking contest and the competition will be from the staff of several area restaurants (Max's Oyster Bar,Go Fish, Bill's Seafood, Flanders's Fish Market and chefs from Mohegan Sun). The bottom line is for $35 you can enjoy all the clams and oysters you can put away! I'm all over that!

My favorite split pea soup starts with a "New England Boiled Dinner" with a smoked shoulder. When the dinner is done done, the sandwiches are gone and there is still some meat on the ham bone it goes in the crock pot with water and dry split peas. I do this in the morning and it simmers all day. A few peeled carrots are added, cut like you were sharpening a stick, garlick powder (one of the few places I use it) some Tobasco and salt and pepper to taste. Once the ham bone has been removed and the meat readded, it's ready. I'll bring a thermos to work every day until it's gone. It's really quite smooth. I always remember the chant of the early settlers lamenting a lack of varity in their diet: "Pea porridge hot, pea porridge cold, pea porridge in the pot, nine days old." I'll bet they never thought we'd strive to keep it alive!

I am an oyster fan who always visits the GCOB when in New York. Recently I have wondered if I should try another place in NYC. I am the type of person who will make a quart of cocktail sauce in the morning and go to Wickford, RI (to Champlins) and pick out my own oysters from their iced counter, put them in a cooler in my trunk and go home with the best of intentions of trying them in many recipies. What usually happens is that I slice up a few lemon wedges, open the lot and wolf them down over the sink instead of dinner that night. I love them so! What I really want to know is: Where can a day tripper get good oysters in NYC on a weekend.

I am curious as to why no discussion seems to take place on this forum about the relative merits of the resturants in "Little Italy". My accomplice and I are planning another trip to NYC and she wants to explore same. We recently had a fun time in the North End of Boston and want some tips on Little Italy. Anyone?