Friday, July 15, 2011
Back when I moved to this town, there were two grocery stores. One that almost nobody went too and the larger one that everyone went too because the prices were cheaper. For me, I'll gladly pay the extra $0.10 per pound of produce if it means I can shop in peace. But I was in the minority and eventually the small grocery store closed up. The big store continued but announced plans that they were going to build a bigger store on the site of the smaller store and it was going to carry twice as much food and have twice as many employees. What they didn't mention and what I predicted that prices would go through the roof and now everyone is wishing that old store were still around. Now they are all pinning their hopes on a Super Walmart slated to start being built any day for the last year, to bring the prices down at the large, now much larger grocery store. I'm not holding my breath.
One positive thing that I can say is that the large grocery store increased their selection of fresh and frozen seafoods and after awhile of dreaming about a 'crab boil', we decided to sample them out. First we bought some crab legs, something we rarely do because of their price and added them to our normal 'crab boil' foods of corn, smoked sausages, and shrimp. I put crab boil in quotes because the spices we use say they are for a crab boil though we don't have access to whole crabs up here. Crab legs are close but still not the same. But the crab boil spices work great on whatever seafood added and even the smoked sausage.
They also have fresh clams which I have never dealt with outside of a restaurant setting. We bought a dozen of them and the guy behind the meat counter showed us how to shuck one and even offered it to me to eat raw. Now had I been close to the sea and they were hours old, I would have but I politely declined and he slurped it down. I regretted not having taken him up on it despite my cautiousness. We got them home and I soon found out that I didn't have a knife with a thin enough blade to shuck the oysters so I rummaged around in my shop and found a small, stiff, putty knife that might do the trick. I cleaned it up real well and set to work, this time with success. Soon, I had all twelve oysters shucked and consolidated into one of their two shells which my wife spiced and added some fixings too. She baked them a few minutes and man those suckers were good.
This all happened a couple months ago and I had forgotten all about it until I downloaded pictures from my camera recently. I'm hoping I don't have to wait another two months to do this again because I'm starting to drool.