Several times on the Gunsmoke TV program, Matt Dillon and Doc would be talking in the Long Branch Saloon and invite the other to Delmonico's for a steak dinner for further discussion on whoever was threatening Dodge City.
In 1871, on the Longton Main Street was located P.S. Miller's restaurant. If Ma and Pa decided to come into town for a meal, there was a good chance they ordered a meat cut, such as steak. Hamburger seems to have not yet been invented.
I have often wondered, where the cook at Delmonico's or Miller's kept the steak? Today, when we order steak, the cook goes to the refrigerator or freezer. Back then, they might have cut it directly off a hanging carcass, but how did those old time folks keep it fresh pending an order?
In the 1950s, my great grandmother did not own a fridge and kept bacon on a rock under her house. If that really worked, I do not know.
In Longton, ice was available in the 1870s but only until the last winter's ice harvest from Hitchen Creek and Elk River ran out, which was usually sometime during the first prolonged hot summer spell.
For Gunsmoke devotees, the Long Branch Saloon and Delmonico's were two of fourteen buildings that burned in a huge 1885 Dodge City fire. Besides wondering about a restaurant order on Gunsmoke, I have always wondered where the county sheriff and town marshal were. Matt Dillon was a U.S. Marshal responsible for looking into the breaking of federal law over a huge area that probably included parts of Colorado to the west and Indian Territory to the south. However, he always got involved in local tiffs where county and state law ruled and he usurped the sheriff or town marshal duties when he would have had no jurisdiction.
About the ice. Didn't some places have thick walled ice houses with ice blocks packed in straw and saw dust. Supposedly that would have kept for a very long time.
Both Longton and Elk Falls had ice companies at the time. I would assume Howard City did also. It was the saw mill owners that usually ran an ice business.
In 1874, ice sold for 1.5 cents a pound delivered in Elk Falls.
The ice companies stored their ice harvest in underground storage houses with sawdust thrown between blocks or slabs and then heaping a few feet over the lot. The combination of ground insulation combined with saw dust did a good job.
However, they ran out from demand usually during the first long hot spell.
Didn't some places have thick walled ice houses
As far as I know, the "ice house" still stand in Longton, on the corner on the east side of the main street. (Here we go,) across from what "used to be" Mahan's Garage, then Kirkpatrick's Garage, now, an empty building. You can always tell an "old timer" when they use landmakrs that are long gone!
I do that too! Turn right where the old red barn used to be.
Wright & Kirby produced ice in Longton in the 1870s.
The old ice house is still standing in Howard by the tracks on the west side.
But these buildings came along when ice could be produced on demand with mechanical refrigeration rather than being harvested from the rivers and streams and then stored.
The ice house at Longton that is still standing has been used by Steve Edwards at one time to sell his barbaque. I'm not sure what they do with it now or who owns it.
best way to give directions is go to the "so and so" place (such as the chicken farm, that hasn't had chickens in 50 years) turn left and go 2 miles just past so and so's and turn in at the red gate. - and addresses in small towns????? used to have UPS drivers come into the co-op and ask if I could tell them where such and such an address is and my reply was Nope, but if you'll tell me who you're looking for, I'll tell you where they live.
I'm still pondering the " cold steak" question. I know here, 'way back in colonial days, they could store such things as butter in crocks in the spring house water which stayed pretty cold even in summer. Some adaptation of that? Or maybe they only served beef when it was cold enough to keep it "fresh." Daddy always said the average person would never touch hung, aged beef if they ever saw it before it became a cooked steak...??
Here is something else to wonder about.
On June 22, 1871, the editor of the Howard County Ledger (Longton) noted in an editorial item that Robinson's General Store of Longton had received a large shipment of oranges and lemons.
I wonder what condition the citrus was in when received at the general store and wonder what condition it was in when purchased by the consumer.
If they were Texas grown, they might have been ok. But farther away, they may have come up the MO. river after an over land trip by freight wagon or train?
The best steaks I have ever had in my life were in a restaurant in a Best Western motel in Fort Dodge, Iowa. The owner of both was a rancher. He raised the cattle that he used from calves to steaks and must have been good at every step. They were perfect. One of the odd features was that you got to pick out your own steak, after looking at a selection in coolers. You could tell who knew meat. Folks who didn't always picked the brightest red, which made Jim sort of wince every time. They had a fair amount that had been hung a long time and once in a while you would find a fleck of green. Boy, that was good beef.
I had really good steak in Wichita, but the best was at the Stockyard Inn in Chicago. Well aged and pick it yourself.
Kermit -- When I worked in the grocery business, red meat cuts that did not sell within a specified period were unpackaged and thrown into the hamburger hopper for grinding. Some of it was really dark. Hamburger always sold well and would be out the door in no time. Sometimes, especially on weekends, the meat department was constantly grinding hamburger to meet demand. When green mold spots developed on cheese in the dairy section, the cheese was unwrapped, the green area sliced off, the cheese repackaged, and then placed back on the dairy shelf. Both these actions might seem revolting but it was a common practice.
Grocers use to, and I assume they still do, use different lighting over the meat counter. Something called cool or warm pink fluorescent bulbs, I forget exactly, were used to give meat a redder look than what it actually had.
Diane -- Trains coming from Florida had to go through many interchanges because of the hundreds of railroad companies in existence back then. Southern Texas did not have many railroads at the time. However, it is conceivable the items could have come from either area but one would have to question the quality once it arrived, especially if part of the journey was by slow oxen driven freight wagon.
Another source could have been California since the transcontinental railroad opened two years earlier in 1869. There would have been only two railroad companies on the route from the west coast to Omaha making the trip conceivably fast. Then the fruit could have been shipped south into Kansas. However, Emporia, at the time was the nearest railhead to Longton. It was ox power to Longton.
Growers use to, and I assume they still do, spray a retardant of some type on citrus to delay spoilage, something that probably would not have existed way back then. Even with the retardant, however, I remember opening boxes from refrigeration and going through the box to pick out the spoilers before putting out before the customer.
The answer, though, may be something entirely different. I now seem to recall reading a history of Chautauqua County for a period that was later than the 1870s. The writer said that not many people could afford to buy fruit and when they did, it was usually in dried form.
Now, the modern supermarket is putting a gas (nitrogen, I think) in with the meat when they shrink-wrap it. It does not make the meat last any longer but it does keep it red longer, which to the supermarket is the same thing.
One gas that is being used is Carbon Monoxide. Supposedly it won't harm humans, but it will keep meat from turning brown. Scary thought that unrefrigerated meat or old meat could look as fresh as meat that was just packaged. The article I read said the meat that is in deep plastic containers with a sealed top that does not come close to touching the meat is the kind to watch out for. The only place that sells meat in packages like that near me is Walmart. I called the 800 number on the package once to ask if it had been processed with Carbon Monoxide and was assured that it was not. Consumer Reports has a good article on the subject http://www.consumerreports.org/cro/consumer-protection/consumer-interest/meat-treated-with-carbon-monoxide-spoiled-meat-may-look-fresh-7-06/overview/0607_spoiled-meat_ov.htm?EXTKEY=SP72CR0&CMP=KNC-CROYPIBRAND&HBX_OU=51&HBX_PK=pi (http://www.consumerreports.org/cro/consumer-protection/consumer-interest/meat-treated-with-carbon-monoxide-spoiled-meat-may-look-fresh-7-06/overview/0607_spoiled-meat_ov.htm?EXTKEY=SP72CR0&CMP=KNC-CROYPIBRAND&HBX_OU=51&HBX_PK=pi)
Don't trust the color of the meat, read the expiration dates very carefully and if it smells rotten, I would not feed it to my dog, let alone eat it myself.
As for the pink lighting on meat counters. They use similar lights in funeral homes to help the deceased have a more natural look. I know that some corpses look great in the funeral home, but when they get under the harsh fluorenscents at the church, not so great.
That same gas, nitrogen, goes into potato chip bags to keep them fresher.
Hmmmm. After reading this, I'm beginning to give some consideration to installing pink lighting exclusively in my home....
That's why I like our local butcher shop. No tricks and I can still get bird suet for free. And frawg, I just can't can't picture pink lighting against green skin....you may want to rethink that.
When I take off my frawg suit, I'm pinkish. You didn't think I was a frawg all the time, did you? As I patently explained to my wife, I am a regular feller in a frawg suit. There are no super-powers involved, unless you wish to include our country. It's just me in here.
I don't have a local butcher shop. The closest butcher shop is in De Soto. I haven't had a local butcher shop since I moved out of San Francisco proper over 30 years ago. If you have a local butcher, I would suggest that you treat him very nicely and help him pay his health insurance. He is one of a disappearing breed.
I don't have a local butcher shop. [/quote]
Another reason to visit Elk County.
Herman's Meat Market is indeed a local treasure and we do treat him very well. He will special order and special cut and even age beef, if you order well ahead of time. At Christmas and Thanksgiving, people are lined up out the door to pick up their orders, but most know each other so waiting is no problem.
Marshal and I have a good friend who is a "Cosie".. a period correct cook. His alias name is Delmonico.
He goes to all the shoots and does all the cooking for everyone in cast iron around a campfire.He has had as many as 12 kettles going at a time.. plus hot coffee and tea are simmering on the fire around the clock. Pretty impressive what he does and it's no easy task! Lots of hard work. But the food is melt in your mouth good.
He does it all too folks! Bread , meat, potatoes.. breakfast.. desserts.. and it is all made right there outside .
I was in high heaven watching him work the weekend I got to be with him.
He is a moderator on the "Cosie's Kitchen" board our other website CasCity.. so I will swing over there and ask him to ride over here and answer this.. If he can..
We took a long group trail ride at Estes Park Co. once and their cook did a meal for us that way. I was very impressed at how he could do it all over that open fire. The area smelled wonderful between the pines and the campfire.The local chipmunks came to beg.
Well Teresa I am here, thank's for the kind words, but I have had 15 ovens going at once with out the help of Gopher Grease, a moment of insanity. ;)
One thing to remember about the times, a lot of beef was not aged, like we do today, so in the summer the local butcher shop butchered about every other day. A cammon root celler will do a lot to keeping meat cool. Also by not cutting up the carcass till it was needed also helped a lot.
Meat that would not be sold before spoilage was either salted and dried making the dried or as we often call it "chipped beef." They salted it and dried it beyond what is done most times today, if this is unsliced it will keep for months or even a couple years if kept cool. Just like a country ham, it may mold a bit on the outside, but that is easily cut off.
Also any extra was often put in barrels of a brine and Potassium Nitrate solution, making "Corned Beef,' most corned beef today is brisket, but any cut could be "corned." This was often sold along with the dried beef to travelers or even shipped elsewhere on the Rail roads for sale.
Also ice houses were used to keep meat and other things cool to prevent spoilage. By the late 1860's there were ice plants in larger towns which could not get good sources of natural ice in the winter, also these were common along major RR's because the ice powered refrigerator car came into being at this time and these needed lots of ice in the summer.
I hope this helps clear up the mystery's on the steaks and such, also yes hamburger was around, but in an era of hand cranked grinders is was most often made of sirloin and was an expensive meal, often called "Hamburg Steak" after the popularity of it in the town of Hamburg Germany, out term hamburger comes from that.
The famous Delmonico's Resteraunt in New York City in the time period served Hamburg steak and charged more for an 8 oz one than a 24 oz Porter House.
BTW my Avatar picture was taken in Kansas, last Aug at the Hollenburg Pony Express Station, the last one on the trail before it passed into Newbrassky and they stopped at the more famous Rock Creek Station. I will be at Hollenburg the last Sunday in Aug again if anyone would like to see this type of cooking in action
Quote from: W. Gray on July 28, 2007, 05:19:44 PM
Here is something else to wonder about.
On June 22, 1871, the editor of the Howard County Ledger (Longton) noted in an editorial item that Robinson's General Store of Longton had received a large shipment of oranges and lemons.
I wonder what condition the citrus was in when received at the general store and wonder what condition it was in when purchased by the consumer.
Ok, I'm back, when ya get tired of me just sic Teresa on my, but this is right in my study.
The oranges and lemons came from California, most likely in one of the refrigerator cars that had been sent from Chicago or KC with dressed beef. It was better to send it back with something than empty. It most likely would have traveled on the UP to some place that they could get a connection the AT&SF and then they would have been shipped down that line to points that wanted them along the way. In a few years the AT&SF would extent to near the little town of Los Angles and then they could be shipped directly from there. The fruit should have came through in good condition.
Thanks, Delmonico!
Good information.
;)
enjoyed reading your post, Delmonico - sounds like you really enjoy what you do and know what you are doing. Love your outfit -
Delmonico is a new member today. You might want to welcome him aboard. I have tried to tell him how nice everybody is, then I caught up on the Chuckles thread. I am not sure he is going to believe me.
Thanks Del... I appreciate it.
I guess I will have to sneak over to CasCity when everyone is asleep and take some of your information and post it here.
Don't worry.. I will tell them where it came from..and that I stole it! ;)
If these cinnamon rolls come out that I have raising right now.. I think I'll be able to sweet talk the Marshal into not throwing me into jail..
Maybe..... :-\
Quote from: Teresa on July 30, 2007, 12:45:27 PM
Thanks Del... I appreciate it.
I guess I will have to sneak over to CasCity when everyone is asleep and take some of your information and post it here.
Don't worry.. I will tell them where it came from..and that I stole it! ;)
If these cinnamon rolls come out that I have raising right now.. I think I'll be able to sweet talk the Marshal into not throwing me into jail..
Maybe..... :-\
Steal anything you want, I'm always glad to share it. I've got some more information on some other stuff in this thread, but I have laundry in and am busy watchin' this 95 pound puppy of mine play with that 30 pound granddaughter of mine, got to be careful she don't hurt the poor puppy. ;D
If I'm not busy at work tonight I'll see what I can do with that US Marshall that seemed to hang around dodge City for no reason other than to flirt wwith that saloon lady. ;)
Thanks for the welcome, if I can help with anything on history of the Old West don't be afraid to hollor.
Thank Del, for that great information. I knew some, but not nearly that much. I know all my great grandparents and grandparents also used their storm cellars for cool storage, as they were quite deep. They kept pickle crocks, salted beef, cured hams, some salted fish and potatoes, veggies and fruit in them. I was always surprised how cool it was down there. I have several of their big crocks now and they still get used occasionally. You are just what we need on here. Keep it comin.'
Thanks for the information on the meats.
I would like to add a comment to the favorite meat comments, above.
We found a new hamburger place in the Aurora Southlands and had lunch. I thought the sign said just "Hamburger" but once we got closer the sign actually said "Fatburger." After seeing that sign both of us mulled it over but decided to go on in. Turned out to be a great hamburger cooked in a area that was totally stainless steel walls, ceiling, etc. All the staff had the old fashioned white hats on, etc. Food was delivered to the table with no customer clean up. However, the prices are a little stiff.
I thought, perhaps, this might be a new chain designed to give some people what they want rather than what the food police want them to have. Turns out, this chain has been around since 1952 but there are still less than 100 franchises in existence. The name comes from the size of the burger rather than what the burger might contain or give. The company also bills itself as "The Last Great Hamburger Stand."
Quote from: W. Gray on July 27, 2007, 02:51:23 PM
For Gunsmoke devotees, the Long Branch Saloon and Delmonico's were two of fourteen buildings that burned in a huge 1885 Dodge City fire. Besides wondering about a restaurant order on Gunsmoke, I have always wondered where the county sheriff and town marshal were. Matt Dillon was a U.S. Marshal responsible for looking into the breaking of federal law over a huge area that probably included parts of Colorado to the west and Indian Territory to the south. However, he always got involved in local tiffs where county and state law ruled and he usurped the sheriff or town marshal duties when he would have had no jurisdiction.
The interesting thing about this is a US Marshall would have most likely never been seen in Dodge City, a Deputy US Marshall might wander through. With the exception of the Indian Territory (Oklahoma) his duties would pretty limited to Federal Crimes.
The US Marshall was a political appointee and would have had his office in the Federal Courthouse, Topeka I believe for you folks in Kansas.
The US Deputy Marshall also might act as a bounty hunter if someone had a reward on their head, that was considered an exceptable way for one to add to his income.
Topeka it was.
A fellow named Cunningham was the postmaster of Boston, Kansas, on the county line between Elk and Chautauqua counties and was caught stealing from the mail. A US Marshal took him to Topeka for incarceration and trial.
Matt Dillon from time to time did go out in the hinterland to chase someone but I seem to remember the crime was always against the state rather than the feds.
Howard County, from which Elk and Chautauqua were born, had US Marshals roaming around making arrests. In this case, local citizens had been stealing and transporting timber from Indian Territory to build their cabins or had transported stolen horses across state or territory lines.
Another thing that is comical in the old westerns Every town in every western movie had a sheriff and office right there in town.
In reality, the sheriff office was only in the county seat and most of the time the office was in or next to the courthouse. If the sheriff office was right in town so were the other county offices pending the building of a county courthouse.
Each of the townships had a constable who was the policeman for the entire township unless a town was large enough to need a town marshal.
Quote from: Ole Granny on July 29, 2007, 11:21:29 AM
I don't have a local butcher shop.
Another reason to visit Elk County.
[/quote]
I am going to brag and say WE have a butcher in the store where we can get fresh and good meat all the time.
Kay Claytor and her husband Richard and their help Christine do a good job of keeping us in meat.
You might like to try them out when you want some special cut of meat.
I think Batsons have a butcher now too.......so come on to Elk County and try us.
Just out of curiosity, does anybody down there still raise cattle on grass, with little or no corn finish? I sort of miss the way a steak tasted before everything was made out of corn.
???
Lots of cattle raised on grass around here. ..in the winter cattle are on grass and supplemented with lots of different feeds.
I'll toss this in here, s scan from the 1906 Crosby Washburn "Gold Medal Flour" Cookbook. In the 1930's their cookbook would take on the Betty Crocker name.
Mark Twain's description of a good steak.
(http://i72.photobucket.com/albums/i200/Delmonico_1885/Recipes/scan0002.jpg)
What a wonderful mix of words! I could visualize and almost taste the tender juicy steak.
I was asking about grass-fed beef in light of a book by Michael Pollan called The Omnivore's Dilemma, which describes in much detail the almost total reliance on corn in the feeding of beef, and for much else in our food chain. This is something that has happened in the last generation, maybe two, and has had quite an effect on how and what we eat, and the methods used to grow what we eat, both vegetable and animal. I wonder if anyone here has read that book, which is much in favor of the way beef (and everything else) was raised before the use of so much corn.
With so much corn about to go into Ethanol, those cattle may be back to just grass. I know chicken prices have gone up here.
Around here the beef is on grass until they are big enough to go to the feed lots where they probably receive some supplements that contain corn. Some ranchers feed pellets that are a supplement to the grass, but I think you can say that the cattle in Elk County are grass fed up to the finishing point. Ranchers might feed corn to finish the cattle they intend to butcher for their own use. The corn fed beef that is advertised doesn't come from Elk County and probably hasn't been fed that much corn. There surely is someone that knows more about the beef industry in Elk county than I do that could tell us about this.
Al recently read something to me that had me wondering. Apparently South American beef is coming here, and being ground with a small amount of American beef juices and fat and sold as American source ground beef. Anybody know any thing about that or why?
Quote from: Wilma on July 31, 2007, 10:11:11 AM
Around here the beef is on grass until they are big enough to go to the feed lots where they probably receive some supplements that contain corn. Some ranchers feed pellets that are a supplement to the grass, but I think you can say that the cattle in Elk County are grass fed up to the finishing point. Ranchers might feed corn to finish the cattle they intend to butcher for their own use. The corn fed beef that is advertised doesn't come from Elk County and probably hasn't been fed that much corn. There surely is someone that knows more about the beef industry in Elk county than I do that could tell us about this.
From what I remember this is correct. Things could change. I noticed MK & O Ranch iis raising Angus and Black Baldy where before they were only Registered Herefords. Time changes things. The grains are fed about six weeks before butchering. Makes that tender marbling, mouth watering.
I was going through some notes and referance material and now I remember something else I should have meantioned on the oranges and lemons. Because of the wax in the skins of citrus fruit they can also be preserved for months by keeping them in a barrel of brine stong enough to float an egg. The same as vegtables and meat, by keeping bacteria and fungi from being able to grow. The waxy rind on the citrus fruit does keep the salt from soaking on into the fruit though.
Aha! Makes sense. Thanks! We didn't have as much technology then, but we managed.
;)
What I find interesting about the citrus fruit there in dodge City at that time is that the reason for the town to exist was to supply the Buffalo Hunters and to ship their hides. Scurvy was a problem on the frontier and fresh vegatables and fruit, espially citrus fruit was well known as a prevention and cure for scurvy long before that, the British Navy issued lime juice on it's ships long before that.
The citrus was most likely aimed at the hide hunters trade, folks who had money and were not afraid to spend it for what they wanted or needed.
BTW, an aside, anyone ever drank a Gin and Tonic Water. A very old cocktail. Was made popular by British Army Officers in the tropics. Tonic water is quinine disolved in water, a prevention for malaria and an issued item one had to take in the tropics to prevent malaria. Also your line juice could also be added because the army provided that also, although often fresh. Ad some Gin and there you go.
Mary Poppins said a spoonful of sugar helps the medicnne go down. The British Officers also belived a jigger of Gin did the same thing. ;)
Salt water shipping may be the most logical answer for that citrus. If limes could last on ship they must have been carried in salt water.
Oysters, although a little different, were shipped by the same method and were able to survive for quite some time in rail and freight wagon transportation.
Even the people of Boston, Kansas, were able to dine on oysters from Chesapeake Bay but they were careful to eat them only in a month containing an "r".
Yes, because "R" months are also the cold water months here. The oysters have no bacterial problems then. Personally, we don't start eating local oysters until November. Spring oysters also have a poor texture, has to do with reproduction. Here in the 1800s when the oyster industry was huge, people would go to the docks in late Oct. or early Nov. and pick up their barrel of fresh oysters packed in seaweed, ice and cold brine. As long as the shells stayed closed, they would keep for months.
A lot of the lime the British Navy used was juice rather than fresh fruit. In a barrel because of it's acidity it would keep well and it saved space.
Dad told me that as a young boy in Howard, it was a real treat when there were Oysters in the stores because his mom made Oyster Stew. He grew up across the street and one block south of Poplar Pizza and would walk uptown to get a pail of oysters. Diane reminded me that this would have only been during the colder months, hence why Grandma Mary would make stew of them.
Oyster Stew Recipe: Mary Clark, as remembered by Charles Clark
I doubt she used a recipe but Dad says this is very close.
Oysters 1 Pint Fresh or 1 Can (but only if not in season)
Milk 2 cups whole milk
Butter ¼ cup butter to start with, then a little more after cooking some.
Evaporated Milk 1 Can.
Worcestershire sauce ½ tsp. (optional)
Onions 1 Diced fine.
Salt and Pepper Season to your taste.
Flour Just enough to thicken up the regular milk.
Sweat diced onions in butter until translucent. Add oysters & juice. Cook until edges begin to curl. Add milk thickened with a little flour, salt, pepper, evaporated milk, Worcestershire sauce, and a little more butter. Stir well and cook until hot but do NOT boil. Serve with Saltines or Oyster Crackers.
Optional: Add cooked diced potatoes to the stew if you care to.
My folks always did the Oyster Stew, too. Plus Fried Oysters, egg dip the oysters, roll in crackers crumbs, seasoned to taste. Then fried until golden. Fresh lemon squeezed on fried oyster adds to the delight.
My Grandpa used to work at a creamery.....Meadow Golds- Beatrice foods company in Topeka.... He could get all the cream and milk he wanted.(and he would fix oyster stew each year around Christmas time. (plus lots of butter, not OLEO)
We all would eat ourselves sick.........all except mom.
She would sip/drink the milk part of it, but then leave the oysters for the rest of us. Couldn't stand oysters!
But that was ok cause she would leave more for me. I love them........I have never had fresh oysters, but love them
right out of a can. Speaking of which I think it is time for me to get another can or two......LOL.
Thanks for a yummy reminder.
The simple milk, butter and oyster stews are called "she stews" and "he stews" are more hearty. Add some precooked (In the butter) onion and finely chopped celery. Then add small cubes of boiled potato and a few strips of crumbled crispy bacon. A bit of worcestershire sauce, hot sauce or Old Bay Seasoning (crab spice) is good too. I don't use any flour. If you are using a container of shucked oysters, use the juice, but watch out for bits of shell and sandy grit in the bottom.
The limes they carried on the ships when they could get them were key limes, they are very small and have a harder rind and will last for up to a year if kept dry.
They also make excellent pie.
;D
oops, gotta tell ya'all my story of when I was approximately 9 or 10. We spent a couple weeks during the summer with my maternal grandparents. One evening for supper we had "hot milk w/ butter" - I loved it. When we girls got home ( we lived with our paternal grandparents) I proceeded to make me some "hot milk w/ butter" one night, but could never get it to taste right, even adding salt, pepper, I just couldn't do it. I was grown and in my 30's or 40's before I mentioned this one day during a family conversation at Grandma and Grandpa's and it was then that I found out that what we had for supper that nite was Oyster Stew, but the oysters were served to my grandpa with his "hot milk w/ butter" - ;D ;D ;D Now that I know the secret to getting the flavor I liked, I make Oyster Stew, but, you know, I don't like the oysters, just the flavor of the liquor.
Real Key Limes are about extinct due to weather problems many years ago, but the little mexican limes are the same with the same flavor.
Diane: please to observe http://en.wikipedia.org/wiki/Key_lime (http://en.wikipedia.org/wiki/Key_lime)
Flo - Oysters are about the only seafood I don't like, raw or cooked, although I can at least deal with them fried. But my mother would make oyster gravy with Thanksgiving dinner when I was young, and my sister and I both continued doing so after we started doing the cooking at home. I absolutely love the taste of the gravy, especially on dressing, but I carefully filter out the oysters when I served myself.
kinda like my scalloped oysters that my kids insist on having for Thanksgiving AND Christmas dinners. I make em, but I don't eat em
It's just kind of a tradition thing because their grandmother used to always have them.
Whatever limes they were, an end result was British navy types and then Brits, in general, became known as "limeys."
Kevin, thanks for the wikipedia. When I make Key Lime pie, I use the little mexican limes. It takes quite a few, because they are small and don't have as much juice.