Delicious Abalone!

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   qwarkposted 14 years ago

   When was the last time you sat down to a dinner of delicious abalone?
   Where and when was it?

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      klarawieckposted 14 years agoin reply to this

      Klara to the rescue once again!
      
      Never had abalone before. I'm not a huge fan of mollusks.
      
      How's it shakin, Muscleman?!

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         qwarkposted 14 years agoin reply to this

         Klara...it's like goin' black, ya never go back....lol
         If you ever get a chance to try it, do it!
         It can be compared to Keys chonch...but it think has an even sweeter taste. Both are delicious!
         Hahaha...the muscles are there, but the wrinkles are bigger...lol

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   Ohmaposted 14 years ago

   I do not know about eating them but the shells sure do make pretty inlay work on stringed instruments.

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      qwarkposted 14 years agoin reply to this

      Ohma...yep. It's called "mother-of-pearl."

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         Ohmaposted 14 years agoin reply to this

         Yes my dad has had several of his done by a craftsman in upstate New York. It is really amazing to watch such a delicate process.

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   china manposted 14 years ago

   Abalone still on the menu here in China, I am allergic to many shellfish but was tempted to try just in case I was among the last on the planet to taste this drfiting toward extintion mollusc.  If I remember correctly one abalone on a plate with sauce 'stuff' was 180 Yuan = 18 British Pounds = about 23 dollars.

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      qwarkposted 14 years agoin reply to this

      I was a commercial abalone diver in California in my early days.
      They were so abundant that at low tide ya could pick the A"tougher" ones, the "blacks" off the rocks.
      The law is now so stringent on the West coast that divers are very limited in there take.
      They are so delicious and so in demand that, yes, we humans almost took them to extinction.

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   klarawieckposted 14 years ago

   I bring you luck Qwark! See what happens?

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      qwarkposted 14 years agoin reply to this

      Klara ..I cant't figure out if it's you or the mollusk...lol.
      The 2 of you aren't related are ya?   :-)

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         klarawieckposted 14 years agoin reply to this

         I am related to the Paul, the German octupus. Does that count?!

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            qwarkposted 14 years agoin reply to this

            Klara..that makes you a mollusk royalty! No wonder people pay attention when you type....lol

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               klarawieckposted 14 years agoin reply to this

               

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                  qwarkposted 14 years agoin reply to this

                  I'm gonna hit the sac guys...g'nite...yak at'cha tomorrow...zzzzzzzzzzzzzzzzzzzzzzzz..

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                     klarawieckposted 14 years agoin reply to this

                     Good night Qwark. Enjoy the 26 dimensions of TOE.
                     Sweet dreams!

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   mega1posted 14 years ago

   I don't recall the last time I had real abalone - these days I make calamari steak so that it tastes almost exactly like abalone - can't tell the difference - and a whole lot cheaper too - I wrote a hub about it even and a recipe there so you can make it yourself - remember to pound it so it will be tender - that's the real secret.

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   qwarkposted 14 years ago

   Calamari (squid) and abalone taste nothing like each other.
   The Conchs of the Keys in Florida have a "foot" much like that of abalone. It can be eaten raw in "conch" salad.
   The "foot" of the abalone has to be beaten to tenderize it so that it can be chewed. The taste is like no other sea creature I've, ever, had to pleasure eat.
   When people think snails they stick up there noses, but this is one salt water escargot that has to be tried.

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