-----Original Message-----
From: David Kirsh <[log in to unmask]>
To: [log in to unmask] <[log in to unmask]>
Date: Tuesday, April 11, 2000 12:17 PM
Subject: stumpers?


>I can't believe I stumped the entire list with my 3 questions. Not one
>person responded. Must have just been that I was asking during the weekend.
>(And they are culinary).
>
>1) Is there any way of preparing the meat from Busycon carica so that it's
>not tough? Try making seviche out of it.
*************************I've had that in Central America made for S. gigas
that was delicious!
>
>2) Is there a website for health advisories on clams/shellfish in
>particular localities?
>************************Don't know, but might try the site for the nearest
county / state health dept.
>3) (This is not molluscan but...) The morning after boiling lobster in a
>pot, there are distinct snapping sounds from the pot (with water
>remaining). Is this the ghost of lobsters past? Or some reaction of lobster
>broth with (I believe) an aluminum pot?
*************************Have cooked many a lobster in aluminum pot and
never heard anything!
>
>There's a local, probably still small-scale industry around the harvest of
>Spondylus calcifer in the Gulf of California. When I was there in 1977, the
>campground keeper took me in his boat with an air-compressor and dove for
>these. After we came up to the boat, he sliced open one and gave me the
>large adductor muscle, thoughtfully providing me with half a lemon. SWEET
>and TENDER! One of the most memorable mollusk encounters in the wild.
>
>David Kirsh
>Durham, NC