Did You Know - Stone Crabs Edition

Here Are 9 Fun Facts About Stone Crabs, Currently In Season


3. Only the claws are harvested, and they must be at least 2¾” in length.

• Stone crabs mature rapidly, and they regenerate lost claws. There is a ban on taking claws from egg-bearing females, which maintains healthy population stocks, the experts at the Lobster Place explain. Inside their seafood market, you’ll find a space that’s a cross between a grocer, a casual eatery and an Instagram heaven. Cascading mountains of ice serve as the backdrop for giant tuna, live lobsters and, of course, the claws of stone crabs during this time of year. You can dunk the fresh meat into butter right there at the in-store raw bar.

4. They are not ambidextrous.

• “Stone crabs are typically right-handed, which means that the larger crusher claw is usually the right hand,” says chef de cuisine Daniel Rebelo of Union in Pasadena, California.

Complete list (FoodRepublic.com)

I Couldn't Agree More

(FaceBook.com)

The Truth About Friends

(CavemanCircus.com)

Did You Know - Philippe's Edition

The Century-Long History of Philippe’s and Its Famous French Dip Sandwich

As for the creation of Philippe’s French dip, Andrew Binder says it was the byproduct of a happy accident. Although French immigrant Philippe Mathieu launched the restaurant in 1908 at its first location at 300 N. Alameda Ave., it wasn’t until he moved the eatery to 246 Aliso St. in 1918 that he would make his serendipitous mistake, inadvertently dropping a roll into pan drippings from a roast and serving it to a customer. The diner, who, according to Andrew Binder, was a fireman (it’s a common misconception that he was a policeman), apparently enjoyed it so much that he came back the next day with some friends and asked for it again — and the rest is history.

(KCET.org)

Did You Know - Oysters Edition

12 Oysters You Should Know

A handy visual guide to the ambrosial bivalves

Hog Island Sweetwaters

• Origin: Tomales Bay, California
• Grower: John Finger
• Flavor profile: Hog Island Sweetwaters are a little sweet, as the name would suggest, but have a great mineral finish.

Complete list (FoodRepublic.com)