Fwd: Re: gastronomic input please

most entertaining response so far? Low Brow Chow Deep South in your mouth Billy Bob Kabob On 2010-04-20, at 9:08 AM, "Reggie Good" <re… [at] insurance-solutions.biz > wrote: > In the past few days > We've come to see an new phrase > One which leaves us in a haze > leading to a malaise. > We would like to know the ways > to define this new phrase. > Is it only bouillabaisse > or bologna with mayonnaise? > > what is low country cuisine? > > Reggie Good CLU, LUTCF, ChFC > Reginald J Good Agency > 135 Clothier Lane > PO Box 654 > Lakeside, MT 59922-0654 > 406-844-3143 > 1-800-823 LIFE(5433) > fax: 406-844-3191 > website www.Insurance-Solutions.biz > email: Re… [at] Insurance-Solutions.biz

I have to disagree....the low country (though I really never understood the conotation) is as opposed to the upstate.... The low country being the Charleston area, and the upstate being everything north of Charleston in South Carolina only.... Low country cuisine? Lots of good southern coast cooking, if you are inot that sort of thing. Most of which revloves around shrimp, oysters, and fish entrees. Where are you staying down there? Know all the good spots if you are around Charleston. If you are near Myrtle, know that area pretty well too...at least the better golf courses and their surrounding eating aad imbibing establishments. Don't do too much making fun of them and their cooking....they take it pretty seriously down there....and I dare anyone to find much more eloquent a locale.....Charleston that is.... Charles S/V Boomerang! 1980 Cal 39, Mark II St Michaels, MD From: r good <my… [at] hotmail.com> To: ca… [at] yahoogroups.com Sent: Tue, April 20, 2010 7:42:35 PM Subject: [Cal_Boats] Fwd: Re: gastronomic input please most entertaining response so far? Low Brow Chow Deep South in your mouth Billy Bob Kabob On 2010-04-20, at 9:08 AM, "Reggie Good" <reggiegood@insuranc e-solutions. biz > wrote: > In the past few days > We've come to see an new phrase > One which leaves us in a haze > leading to a malaise. > We would like to know the ways > to define this new phrase. > Is it only bouillabaisse > or bologna with mayonnaise? > > what is low country cuisine? > > Reggie Good CLU, LUTCF, ChFC > Reginald J Good Agency > 135 Clothier Lane > PO Box 654 > Lakeside, MT 59922-0654 > 406-844-3143 > 1-800-823 LIFE(5433) > fax: 406-844-3191 > website www.Insurance- Solutions. biz > email: ReggieGood@Insuranc e-Solutions. biz

unfortunately, just passing through with few stop this time. Headed your way. Reggie To: Ca… [at] yahoogroups.com From: bo… [at] yahoo.com Date: Tue, 20 Apr 2010 17:00:36 -0700 Subject: Re: [Cal_Boats] Fwd: Re: gastronomic input please I have to disagree....the low country (though I really never understood the conotation) is as opposed to the upstate.... The low country being the Charleston area, and the upstate being everything north of Charleston in South Carolina only.... Low country cuisine? Lots of good southern coast cooking, if you are inot that sort of thing. Most of which revloves around shrimp, oysters, and fish entrees. Where are you staying down there? Know all the good spots if you are around Charleston. If you are near Myrtle, know that area pretty well too...at least the better golf courses and their surrounding eating aad imbibing establishments. Don't do too much making fun of them and their cooking....they take it pretty seriously down there....and I dare anyone to find much more eloquent a locale.....Charleston that is.... Charles S/V Boomerang! 1980 Cal 39, Mark II St Michaels, MD From: r good <my… [at] hotmail.com> To: ca… [at] yahoogroups.com Sent: Tue, April 20, 2010 7:42:35 PM Subject: [Cal_Boats] Fwd: Re: gastronomic input please most entertaining response so far? Low Brow Chow Deep South in your mouth Billy Bob Kabob On 2010-04-20, at 9:08 AM, "Reggie Good" <reggiegood@insuranc e-solutions. biz > wrote: > In the past few days > We've come to see an new phrase > One which leaves us in a haze > leading to a malaise. > We would like to know the ways > to define this new phrase. > Is it only bouillabaisse > or bologna with mayonnaise? > > what is low country cuisine? > > Reggie Good CLU, LUTCF, ChFC > Reginald J Good Agency > 135 Clothier Lane > PO Box 654 > Lakeside, MT 59922-0654 > 406-844-3143 > 1-800-823 LIFE(5433) > fax: 406-844-3191 > website www.Insurance- Solutions. biz > email: ReggieGood@Insuranc e-Solutions. biz

Gastro gnomic input you got! Earlier today as per your request was wracking me brain trying to remember that simple, common name for the dish of various sea faring critters, hearty veggies, and strong spices simmered in a big pot, and hours later, me brain goes, "Cah-ching! Would it be "GUMBO"!!??..or is that too obvious? Or, did me dull witted, un conch-shuss brain do a Google type search fer nuttin? Anyway, no loss, as I couldn't have shorted out and fried too many dendrite connections doing it. Let's all go on youtube and watch some Porgy and Bass, just fer that! Jerry --- On Tue, 4/20/10, Charles Strasburger <bo… [at] yahoo.com> wrote: From: Charles Strasburger <bo… [at] yahoo.com> Subject: Re: [Cal_Boats] Fwd: Re: gastronomic input please To: Ca… [at] yahoogroups.com Date: Tuesday, April 20, 2010, 5:00 PM I have to disagree.... the low country (though I really never understood the conotation) is as opposed to the upstate.... The low country being the Charleston area, and the upstate being everything north of Charleston in South Carolina only.... Low country cuisine? Lots of good southern coast cooking, if you are inot that sort of thing. Most of which revloves around shrimp, oysters, and fish entrees. Where are you staying down there? Know all the good spots if you are around Charleston. If you are near Myrtle, know that area pretty well too...at least the better golf courses and their surrounding eating aad imbibing establishments. Don't do too much making fun of them and their cooking....they take it pretty seriously down there....and I dare anyone to find much more eloquent a locale.....Charlest on that is.... Charles S/V Boomerang! 1980 Cal 39, Mark II St Michaels, MD From: r good <my1972ih@hotmail. com> To: cal_boats@yahoogrou ps.com Sent: Tue, April 20, 2010 7:42:35 PM Subject: [Cal_Boats] Fwd: Re: gastronomic input please most entertaining response so far? Low Brow Chow Deep South in your mouth Billy Bob Kabob On 2010-04-20, at 9:08 AM, "Reggie Good" <reggiegood@insuranc e-solutions. biz > wrote: > In the past few days > We've come to see an new phrase > One which leaves us in a haze > leading to a malaise. > We would like to know the ways > to define this new phrase. > Is it only bouillabaisse > or bologna with mayonnaise? > > what is low country cuisine? > > Reggie Good CLU, LUTCF, ChFC > Reginald J Good Agency > 135 Clothier Lane > PO Box 654 > Lakeside, MT 59922-0654 > 406-844-3143 > 1-800-823 LIFE(5433) > fax: 406-844-3191 > website www.Insurance- Solutions. biz > email: ReggieGood@Insuranc e-Solutions. biz

Close but wrong low country! Gumbo is a Cajun, New Orleans, table fare with all the ingredients you list, with one added item. Okra! I believe it has to have okra in order to qualify as gumbo. Oh, forgot one important ingredient in the “low country boil” Kielbasa or similar spicy sausage. Somewhere around Georgetown, Murrells Inlet area the seafood de joir changes from low country to “fried” Fried flounder, fried shrimp (popcorn shrimp) fried oysters, and fried clam strips, Deviled crab, and French fries. Locally known as the “seafood five way”, mmmmm goooood! Don’t schedule a cholesterol check anytime after eating this meal! TYMLL john From: Ca… [at] yahoogroups.com [mailto:Ca… [at] yahoogroups.com] On Behalf Of Gerald Sobel Sent: Wednesday, April 21, 2010 2:21 AM To: Ca… [at] yahoogroups.com Subject: Re: [Cal_Boats] Fwd: Re: gastronomic input please Gastro gnomic input you got! Earlier today as per your request was wracking me brain trying to remember that simple, common name for the dish of various sea faring critters, hearty veggies, and strong spices simmered in a big pot, and hours later, me brain goes, "Cah-ching! Would it be "GUMBO"!!??..or is that too obvious? Or, did me dull witted, un conch-shuss brain do a Google type search fer nuttin? Anyway, no loss, as I couldn't have shorted out and fried too many dendrite connections doing it. Let's all go on youtube and watch some Porgy and Bass, just fer that! Jerry --- On Tue, 4/20/10, Charles Strasburger <bo… [at] yahoo.com> wrote: From: Charles Strasburger <bo… [at] yahoo.com> Subject: Re: [Cal_Boats] Fwd: Re: gastronomic input please To: Ca… [at] yahoogroups.com Date: Tuesday, April 20, 2010, 5:00 PM I have to disagree.... the low country (though I really never understood the conotation) is as opposed to the upstate.... The low country being the Charleston area, and the upstate being everything north of Charleston in South Carolina only.... Low country cuisine? Lots of good southern coast cooking, if you are inot that sort of thing. Most of which revloves around shrimp, oysters, and fish entrees. Where are you staying down there? Know all the good spots if you are around Charleston. If you are near Myrtle, know that area pretty well too...at least the better golf courses and their surrounding eating aad imbibing establishments. Don't do too much making fun of them and their cooking....they take it pretty seriously down there....and I dare anyone to find much more eloquent a locale.....Charlest on that is.... Charles S/V Boomerang! 1980 Cal 39, Mark II St Michaels, MD _____ From: r good <my1972ih@hotmail. com> To: cal_boats@yahoogrou ps.com Sent: Tue, April 20, 2010 7:42:35 PM Subject: [Cal_Boats] Fwd: Re: gastronomic input please most entertaining response so far? Low Brow Chow Deep South in your mouth Billy Bob Kabob On 2010-04-20, at 9:08 AM, "Reggie Good" <reggiegood@insuranc e-solutions. biz > wrote: > In the past few days > We've come to see an new phrase > One which leaves us in a haze > leading to a malaise. > We would like to know the ways > to define this new phrase. > Is it only bouillabaisse > or bologna with mayonnaise? > > what is low country cuisine? > > Reggie Good CLU, LUTCF, ChFC > Reginald J Good Agency > 135 Clothier Lane > PO Box 654 > Lakeside, MT 59922-0654 > 406-844-3143 > 1-800-823 LIFE(5433) > fax: 406-844-3191 > website www.Insurance- Solutions. biz > email: ReggieGood@Insuranc e-Solutions. biz

Where are you heading, Reggie? Somewhere on the Chesapeake, I assume? Any plans specifically? Charles S/V Boomerang! 1980 Cal 39, Mark II St Michaels, MD From: r good <my… [at] hotmail.com> To: ca… [at] yahoogroups.com Sent: Tue, April 20, 2010 8:57:31 PM Subject: RE: [Cal_Boats] Fwd: Re: gastronomic input please unfortunately, just passing through with few stop this time. Headed your way. Reggie To: Cal_Boats@yahoogrou ps.com From: boomerang_cal39@ yahoo.com Date: Tue, 20 Apr 2010 17:00:36 -0700 Subject: Re: [Cal_Boats] Fwd: Re: gastronomic input please I have to disagree.... the low country (though I really never understood the conotation) is as opposed to the upstate.... The low country being the Charleston area, and the upstate being everything north of Charleston in South Carolina only.... Low country cuisine? Lots of good southern coast cooking, if you are inot that sort of thing. Most of which revloves around shrimp, oysters, and fish entrees. Where are you staying down there? Know all the good spots if you are around Charleston. If you are near Myrtle, know that area pretty well too...at least the better golf courses and their surrounding eating aad imbibing establishments. Don't do too much making fun of them and their cooking....they take it pretty seriously down there....and I dare anyone to find much more eloquent a locale.....Charlest on that is.... Charles S/V Boomerang! 1980 Cal 39, Mark II St Michaels, MD From: r good <my1972ih@hotmail. com> To: cal_boats@yahoogrou ps.com Sent: Tue, April 20, 2010 7:42:35 PM Subject: [Cal_Boats] Fwd: Re: gastronomic input please most entertaining response so far? Low Brow Chow Deep South in your mouth Billy Bob Kabob On 2010-04-20, at 9:08 AM, "Reggie Good" <reggiegood@insuranc e-solutions. biz > wrote: > In the past few days > We've come to see an new phrase > One which leaves us in a haze > leading to a malaise. > We would like to know the ways > to define this new phrase. > Is it only bouillabaisse > or bologna with mayonnaise? > > what is low country cuisine? > > Reggie Good CLU, LUTCF, ChFC > Reginald J Good Agency > 135 Clothier Lane > PO Box 654 > Lakeside, MT 59922-0654 > 406-844-3143 > 1-800-823 LIFE(5433) > fax: 406-844-3191 > website www.Insurance- Solutions. biz > email: ReggieGood@Insuranc e-Solutions. biz

Hi there everyone, Need some expert advice, 1. I am putting together fuel line fittings. For the brass fittings can I use the white tape as a sealant or should I use plumber’s putty, or does it matter? 2. Is there a 1 ½ inch brass or bronze barb coupler anywhere. I had to cut my fuel filler hose to get the old fuel tank out (poor design) so now I have to reconnect it somehow. Thanks, Darr LaFon Alcyone II Cal 33-2, #67 Annapolis, Maryland

On 4/21/2010 10:23 PM, Darr LaFon wrote: > > > Hi there everyone, Need some expert advice, > > 1. I am putting together fuel line fittings. For the brass > fittings can I use the white tape as a sealant or should I use > plumber's putty, or does it matter? > ***** What brass fittings are we discussing? > > 1. > > > 2. Is there a 1 ½ inch brass or bronze barb coupler anywhere. I > had to cut my fuel filler hose to get the old fuel tank out > (poor design) so now I have to reconnect it somehow. > ****** This is your oppertunity to upgrade / improve your fuel fill system. Remove the deck plate with the attached fuel hose. Remove the fill hose attached to the tank. Attach new fuel fill hose [ use USCG approved fuel hose ONLY ] that reaches to the fuel tank. [ this eliminates the splice you contemplate installing in the fuel fill hose ] Use "T bolt" type hose clamps for this critical application. You will also need to ground the tank to the deck plate, using 6 gauge stranded copper wire. This is to dissapate the static electricty that accumulates when filling the tank. ***** Consider installing a stainless deck plate that does not require a key to open. I like mine a LOT ! Use 3M 4200UV when rebedding. *Joe DeMers - owner* Sound Marine Diesel LLC SoundMarineDiesel.com <http://www.soundmarinediesel.com/> *phone & fax (860) 666-2184* > 2. > > > Thanks, > > Darr LaFon > > Alcyone II Cal 33-2, #67 > > Annapolis , Maryland > > > > > > > > No virus found in this incoming message. > Checked by AVG - www.avg.com > Version: 9.0.814 / Virus Database: 271.1.1/2828 - Release Date: 04/22/10 02:31:00 > > -- *Joe DeMers - owner* Sound Marine Diesel LLC SoundMarineDiesel.com <http://www.soundmarinediesel.com/> *phone & fax (860) 666-2184*