Tony posted under his real name and another handle until August 2001.

Yup. Never ceases to amaze me how some of these old threads pop up with new comments. Which - let that be a lesson to you. Your words will be preserved on the Cellar for the ages.

Actually, it was a joke. No ..wait...it was supposed to be a joke. Well, that's why I work out my routines here instead of on Ed Sullivan.:p

No, the problem is that you DID try to work it out on Ed Sullivan...and you killed him!

Naw, I gave him the finger and never worked in that town again.:(

It was your evil, gyrating hips!:p

That was Elvis, Jackie Mason did the finger trick.;)

"The pelvis of Elvis...too dangerous for the masses..."--Living Colour

umm...dolphins.

Hi Dan, there is debate about the actual "Screaming" of these lobsters - is it cries for mercy or just steaming shells.. when you boil your dead cancer ridden lobsters.. do THEY scream.. hence proving it is just steam??

:confused:

Hm..I live in La., where seafood is a staple, and I've always been told that you get rid of the dead crawfish before you boil them. I've also been told not to eat any boiled ones whose tails weren't curled. Both types are supposed to be "bad," although I don't know why, and have never asked.

So I'm asking...if you can eat dead-before-boiling lobster, why can't you eat dead-before-boiling crawfish?


Sidhe

Reading through this old thread again, there are a few amusing things. For example, Quzah posted on 11/11/03, but has a quote in his tagline at the bottom of his post from 12/15/03. That's a pretty nifty trick. :)

And who the hell is Tony Shepps?! I thought only Undertoad could start threads here! :)

Bad mojo.:)

Oh..ok...well, that explains everything. :p


Sidhe

Okay, just to clear up why you shouldn't eat dead lobsters/other shellfish...

Once shellfish dies, it starts to go bad very quickly, eating bad shellfish is very bad mojo, and it WILL make you sick. However, if the shellfish has only died very recently then it should be okay.

The reason to avoid shellfish that hasn't "opened", or crawfish that haven't curled is that they were probably dead when they were put into the pot, and it's just that no-one noticed. If you ever have a bowl of mussels for example, do NOT force open any that aren't naturally opened, the chances are they'll be bad, and you'll be ill.

-- Timeless. (grew up in a fishing family eating mucho seafood)