You bet I have....I used to keep our freezer full of abalone....and do I
miss it.
 
Jim
 
MR ART WEIL wrote:
 
> Andy;-
>     Is it possible that you rate artichokes above San Francisco's
> sourdough bread? That bread cannot be reproduced anyplace else in the
> world----something to do with the fog. It doesn't matter how you eat
> it, buttered, with chopped liver, plain, on both sides of a burger;
> The uniqueness of SF is encapsulated in its bread-----and maybe in
> its Giradelli dark chocolate. Since this is a shell page, maybe I
> should ask if anyone has tried the bread with abalone steak.
>                Art
 
 
 
--
Jim & Bobbi Cordy
Specializing in Self-Collected
Caribbean & Florida Shells