FAIL ARMY mess hall mopper Howdy Mate! Wrote:
-------------------------------------------------------
> They definitely do have lobster.

Really? Who knew! A minute ago, all they had was scallops. Go figure!

> Scallops are mostly a fill-in for that fishery.

Scallops are significant in Maine, just as they are off Cape Cod and Long Island. And as you didn't know (it's long past scallop season), all of those have winter seasons. But let's not forget either all those other places and all those other seasons that combine to assure that fresh, wild-caught scallops are available in this market every single day of the year! Tip of the hat to all of them!

> What you want running a restaurant has little to
> do with what you want as a customer.

You can say that because you don't now and never have run a restaurant. You haven't dined in very many of them either, from the best that anyone can gather.

> Try the ones at Bonefish Grill.

I've never been there, nor to Carrabba's. Have you?

> They're "wonderful." lol

As has been so thoroughly pissing your envious little ass off for such a very long time now, I dine with embarrassing regularity at places you can only dream about. And as the song says, we outside-the-Beltway types can even afford to leave a nice tip for the service we receive. All you can do is copy-and-paste entirely phony schoolboy reviews, supposing that such nonsense is somehow going to make any sort of impression on people who have actually dined at the establishments you are trying to run down. In addition to being a giant asshole, you are also a giant low-grade failure. Here, there, and everywhere.
.
Attachments:

Hopeless FAIL ARMY dumbfuck was stupid enough to state:
-------------------------------------------------------
> Which is why you should have known better than to
> claim that there was no evidence of flowing
> liquid water on Mars given the detailed
> evidence presented. You're now attempting
> to cover your own stupidity by rather obviously
> trying to conflate evidence to mean
> absolute proof.

For the 53rd fucking time, moron, if there were ANY ACTUAL EVIDENCE of liquid water on the surface, it would have been reported. No such thing happened. Squishy-words happened. You are simply TOO FUCKING STOOPID to know the difference. Wallow in it, asshole.

> See above ghost whisperer. Apparently he's won
> since he now lives in your head full time. lol


Living in this moron's head would be living in a vapid and barren wasteland of nothingness.

Derp-derp FAIL ARMY stooge-fuck Wrote:
-------------------------------------------------------
> Wrong guy dummy. I told you before that you were confused.

Get a life, asshole.

> Sure... And since it's so common you can show us
> something referring to "restaurant-grade" scallops.
> More specifically something referring to size a
> determining factor for such grading. Take your time.

Already done, you pathetic mental midget.

> Again your reliance on Google fails you. Bay
> scallops can be as large as 40s.

40s are not in the ballpark, dumbass. Not nearly.

> You don't do anything with better quality scallops
> bay or sea other than eat them raw or quickly sear
> them.

Bwahahahaha! There are many first[hyphen]rate ways of preparing fresh scallops. The fact that you are a stupid and inexperienced little dipshit doesn't change anything at all.

> And btw Googling things like "U/10" doesn't make it look
> any more like you know what the fuck you're talking about.

It's how they are classified and sold, dummy. People who know food would know that. You don't know jackshit about food. "Food" is not by a longshot the complete list of course.

> See above ghost whisperer. Apparently he's won
> since he now lives in your head full time. lol

There are at least some people whom you can't fool any of the time. Meanwhile, blow me.

LOL... Wrote:
-------------------------------------------------------
> Hopeless FAIL ARMY dumbfuck was stupid enough to
> state:
> --------------------------------------------------
> -----
> > Which is why you should have known better than
> to
> > claim that there was no evidence of
> flowing
> > liquid water on Mars given the detailed
> > evidence presented. You're now
> attempting
> > to cover your own stupidity by rather obviously
> > trying to conflate evidence to mean
> > absolute proof.
>
> For the 53rd fucking time, moron, if there were
> ANY ACTUAL EVIDENCE of liquid water on the
> surface, it would have been reported. No such
> thing happened. Squishy-words happened. You are
> simply TOO FUCKING STOOPID to know the difference.
> Wallow in it, asshole.


They did present the evidence. That's what the published journal article was all about. But keep trying to back up that truck.

Latest FAIL ARMY self-inflicted casualty Wrote:
-------------------------------------------------------
> Living in this moron's head would be living in a
> vapid and barren wasteland of nothingness.

Just another made-up assfuck name delivering yet another made-up assfuck post. The butthurt-meter is registering massive jumps to higher energy levels!
.
Attachments:

Yet another FAIL ARMY know-nothing Said:
-------------------------------------------------------
> They did present the evidence. That's what
> the published journal article was all about. But
> keep trying to back up that truck.

They presented squishy-talk because THAT'S ALL THEY HAVE! Tune in again in 20 or 30 years, you pathetically untrained science-simpleton.

LOL... Wrote:
-------------------------------------------------------
> FAIL ARMY mess hall mopper Howdy Mate! Wrote:
> --------------------------------------------------
> -----
> > They definitely do have lobster.
>
> Really? Who knew! A minute ago, all they had was
> scallops. Go figure!


They only have sea scallops vs bay scallops. Which was what was being discussed dummy. Pedal faster and try to keep up with the rest of the group.


>
> > Scallops are mostly a fill-in for that fishery.
>
>
> Scallops are significant in Maine, just as they
> are off Cape Cod and Long Island. And as you
> didn't know (it's long past scallop season), all
> of those have winter seasons. But let's not
> forget either all those other places and all those
> other seasons that combine to assure that fresh,
> wild-caught scallops are available in this market
> every single day of the year! Tip of the hat to
> all of them!


It's a secondary fishery to lobster in Maine. Usually they'll run lobster as long as they can (as they have longer this year). Scallop dredging and dragging conflicts with setting pots. Lobster tends to get priority. Later season also turns more to larger commercial operators who aren't running day boats bringing in product daily. Which means that most all of it ends up being processed and preserved on board for the time that they're out and then sold more into commodity markets. But that's the kind of thing that you wouldn't know just Googling for the legal harvest season.

Although they do also run sea scallop boats out of MA and NY, the scallops that you want from the Cape, Long Island, and especially Nantucket are BAY scallops. You know... the ones that you didn't really know the difference between until you started Googling. lol Independent of the legal harvest period, that tends to shut down for the most part much earlier. The better product also tends to get pulled first.

>
> > What you want running a restaurant has little
> to
> > do with what you want as a customer.
>
> You can say that because you don't now and never
> have run a restaurant. You haven't dined in very
> many of them either, from the best that anyone can
> gather.


You have no idea what I've done. Unlike you, I have no pitiful need to try to impress anyone by mentioning what I've done or where and what I eat. lol


>
> > Try the ones at Bonefish Grill.
>
> I've never been there, nor to Carrabba's. Have
> you?
>
> > They're "wonderful." lol
>
> As has been so thoroughly pissing your envious
> little ass off for such a very long time now, I
> dine with embarrassing regularity at places you
> can only dream about. And as the song says, we
> outside-the-Beltway types can even afford to leave
> a nice tip for the service we receive. All you
> can do is copy-and-paste entirely phony schoolboy
> reviews, supposing that such nonsense is somehow
> going to make any sort of impression on people who
> have actually dined at the establishments you are
> trying to run down. In addition to being a giant
> asshole, you are also a giant low-grade failure.
> Here, there, and everywhere.
> .


Again, you're confused old man.

LOL... Wrote:
-------------------------------------------------------
> Derp-derp FAIL ARMY stooge-fuck Wrote:
> --------------------------------------------------
> -----
> > Wrong guy dummy. I told you before that you
> were confused.
>
> Get a life, asshole.


Just yet another thing that you're wrong about. lol


>
> > Sure... And since it's so common you can show
> us
> > something referring to "restaurant-grade"
> scallops.
> > More specifically something referring to size a
>
> > determining factor for such grading. Take your
> time.
>
> Already done, you pathetic mental midget.
>

Nope, it hasn't been. And won't be. Because it was complete bullshit.


> > Again your reliance on Google fails you. Bay
> > scallops can be as large as 40s.
>
> 40s are not in the ballpark, dumbass. Not nearly.
>


Yeah actually they are. You can even get some larger here and there which are particularly prized but they're not in large enough numbers to make up a typical retail selling measure that you'd find in your Googling. While you're firing up the Google again to reply, search for the difference between bay and sea scallops. It will be clear which are regarded as the superior "restaurant-quality" product.

>
> > You don't do anything with better quality
> scallops
> > bay or sea other than eat them raw or quickly
> sear
> > them.
>
> Bwahahahaha! There are many first[hyphen]rate
> ways of preparing fresh scallops. The fact that
> you are a stupid and inexperienced little dipshit
> doesn't change anything at all.


You can spread mayonnaise on prime beef. Nobody who knows what they're doing does.


>
> > And btw Googling things like "U/10" doesn't make
> it look
> > any more like you know what the fuck you're
> talking about.
>
> It's how they are classified and sold, dummy.
> People who know food would know that. You don't
> know jackshit about food. "Food" is not by a
> longshot the complete list of course.


Duh... Yeah, and people who know also know that they wouldn't need to mention it in a lame attempt to make it sound like they knew what they were talking about after Googling scallop sizes. lol

>
> > See above ghost whisperer. Apparently he's won
> > since he now lives in your head full time. lol
>
> There are at least some people whom you can't fool
> any of the time. Meanwhile, blow me.


You don't seem to be in that group since you've (wrongly) convinced yourself that I'm the earwig which has gnawed its way into your head. lol

LOL... Wrote:
-------------------------------------------------------
> Yet another FAIL ARMY know-nothing Said:
> --------------------------------------------------
> -----
> > They did present the evidence. That's
> what
> > the published journal article was all about.
> But
> > keep trying to back up that truck.
>
> They presented squishy-talk because THAT'S ALL
> THEY HAVE! Tune in again in 20 or 30 years, you
> pathetically untrained science-simpleton.


In 20 to 30 years we may well have further evidence to confirm/deny the evidence presented to date. Doesn't change that the current evidence indicates that there is liquid flowing water on Mars. Whether that is proven and to what degree/in what form, etc., remains to be seen.

Version-156 of the the FAIL ARMY phony babbled:
-------------------------------------------------------
> They only have sea scallops vs bay scallops.
> Which was what was being discussed dummy.

Pathetic. The discussion was begun when an envious total assfuck (you -- even if you've since been clubbed over the head and can't remember) took the usual stupid offense at a simple statement that "The scallops were just wonderful." All attempts to embroider, embellish, and compound that simple statement are the craven and assholish work of bitter and envious fucktards driven by years of roaring, built(hyphen)up butthurt.

> It's a secondary fishery to lobster in Maine.

Summer's lobster boats are refitted to become scallop boats in the WINTER -- you know the season we have now -- the one that comes so much after scallop season was supposedly long over according to braindead stupid-shits.

> Later season also turns more to larger commercial
> operators who aren't running day boats bringing in
> product daily. Which means that most all of it
> ends up being processed and preserved on board for
> the time that they're out and then sold more into
> commodity markets.

Commodity markets? God, you're a hoser! The day- and diver-boats focus on Maine's coastal and other state-controlled waters. "Sleepy Holla" posted the calendars for those areas earlier. These boats are going to pull in a maximum of three five-gallon buckets of shucked meat per day. Some is enjoyed locally. The rest will be packaged and shipped within 1-2 days to those who can use it just that quickly. Namely, high-end restaurants and seafood provisioners. The scallops are packed to travel the same way that transplant organs are.

The large factory ships almost all run in and out of New Bedford, Mass. They go out for a 6-8 days at a time, mostly into federal waters. There is some very good product out there, and the best of particularly the early catch will typically get the IQF treatment -- individually quick-frozen. These are supermarket-grade rather than restaurant-grade scallops, but unless you can obtain day-boat or diver scallops and then use them almost immediately, IQF scallops are going to be your best bet.

> You have no idea what I've done.

Sure I do. And I just bring it back up to haunt you as I choose to.

> Unlike you, I have no pitiful need to try to impress
> anyone by mentioning what I've done or where and what
> I eat. lol

Good thing, since Honey Pig and Meat in a Box are not very impressive anyway. Meanwhile, plenty of just ordinary people can afford to eat at places like Bazin's or Maple Avenue or Pazzo Pomodoro or Sea Pearl or Sweetwater, and they no doubt do appreciate insight from people who dine out often enough to know what's good and what's not. You of course do not fall into that latter category.

> Again, you're confused old man.

You're not fooling anybody at all with your 1,001 names, dumbshit.

LOL... Wrote:
-------------------------------------------------------
> Version-156 of the the FAIL ARMY phony babbled:
> --------------------------------------------------
> -----
> > They only have sea scallops vs bay scallops.
> > Which was what was being discussed dummy.
>
> Pathetic. The discussion was begun when an
> envious total assfuck (you -- even if you've since
> been clubbed over the head and can't remember)
> took the usual stupid offense at a simple
> statement that "The scallops were just wonderful."
> All attempts to embroider, embellish, and
> compound that simple statement are the craven and
> assholish work of bitter and envious fucktards
> driven by years of roaring, built(hyphen)up
> butthurt.
>
> > It's a secondary fishery to lobster in Maine.
>
> Summer's lobster boats are refitted to become
> scallop boats in the WINTER -- you know the season
> we have now -- the one that comes so much after
> scallop season was supposedly long over according
> to braindead stupid-shits.


Awww.... he's getting all mad now because somebody called him on his bullshit. You phony "foodies" are so touchy. lol

No dummy, the exchange with Sleepy Holla was about scallops in ME. Which are virtually exclusively sea scallops; therefore, the comment re being understandable since that's all that they have. Go back and read it again for comprehension this time. Your response re lobster was completely off point.


>
> > Later season also turns more to larger
> commercial
> > operators who aren't running day boats bringing
> in
> > product daily. Which means that most all of it
>
> > ends up being processed and preserved on board
> for
> > the time that they're out and then sold more
> into
> > commodity markets.
>
> Commodity markets? God, you're a hoser! The day-
> and diver-boats focus on Maine's coastal and other
> state-controlled waters. "Sleepy Holla" posted
> the calendars for those areas earlier. These
> boats are going to pull in a maximum of three
> five-gallon buckets of shucked meat per day. Some
> is enjoyed locally. The rest will be packaged and
> shipped within 1-2 days to those who can use it
> just that quickly. Namely, high-end restaurants
> and seafood provisioners. The scallops are packed
> to travel the same way that transplant organs are.
>
> The large factory ships almost all run in and out
> of New Bedford, Mass. They go out for a 6-8 days
> at a time, mostly into federal waters. There is
> some very good product out there, and the best of
> particularly the early catch will typically get
> the IQF treatment -- individually quick-frozen.
> These are supermarket-grade rather than
> restaurant-grade scallops, but unless you can
> obtain day-boat or diver scallops and then use
> them almost immediately, IQF scallops are going to
> be your best bet.
>

Christ guy, you're going to wear out your Google. Too bad just Googling things up doesn't really give you a real understanding of how things actually work beyond that. It does make you look even more like you don't really know what the fuck you're talking about when you do though. lol


> > You have no idea what I've done.
>
> Sure I do. And I just bring it back up to haunt
> you as I choose to.
>
> > Unlike you, I have no pitiful need to try to
> impress
> > anyone by mentioning what I've done or where and
> what
> > I eat. lol
>
> Good thing, since Honey Pig and Meat in a Box are
> not very impressive anyway. Meanwhile, plenty of
> just ordinary people can afford to eat at places
> like Bazin's or Maple Avenue or Pazzo Pomodoro or
> Sea Pearl or Sweetwater, and they no doubt do
> appreciate insight from people who dine out often
> enough to know what's good and what's not. You of
> course do not fall into that latter category.
>
> > Again, you're confused old man.
>
> You're not fooling anybody at all with your 1,001
> names, dumbshit.


It makes it even more funny when you're so confident and you double down on your paranoid stupidity. lol

This thread is amazing....in a sad way...

Ear Wax Wrote:
-------------------------------------------------------
> Just yet another thing that you're wrong about. lol

Face the facts, dimbulb. It's really just you and me and Barbara B. Right now, you're in third.

> Nope, it hasn't been. And won't be. Because it was
> complete bullshit.

The fact that you fail to see or understand things isn't relevant. Dumb is a problem for you, not an excuse.

> Yeah actually they are.

40s' get lost on a plate. You could dump some into a seafood stew though.

> While you're firing up the Google again to reply,
> search for the difference between bay and sea scallops.

"In most parts of the country, at most times of year, you want sea scallops, the big ones that are harvested year round. True bay scallops — possibly the best and certainly the priciest — are mostly caught off Long Island and Cape Cod in the winter. (Other “bay” scallops, like the calico or other smallish varieties, are not really worth buying. West Coast pink scallops are lovely, if you can find them.)"
--- New York Times Magazine

Not really worth buying? Ouch!!!

> You can spread mayonnaise on prime beef. Nobody
> who knows what they're doing does.

Nobody who knew what he was doing would ever have written any of your posts. Otherwise, could you possibly be any more shallow, weak, and meaningless here? Master chefs regularly cook scallops. In many different ways. That's life. Deal with it.

> Duh... Yeah, and people who know also know that
> they wouldn't need to mention it in a lame attempt
> to make it sound like they knew what they were
> talking about after Googling scallop sizes. lol

Bay scallops are small. They don't measure up. There is an established and widely-known grading system for referring to scallops by size. It's like mentioning the horsepower of a car. Or noting that Rogers Hornsby had a lifetime batting average of .358. Maybe you have enough experience in a field so that these things will mean something to you. Maybe you don't.

By the way, your posts are now coming down to being just a string of admissions that you have googled what I've said and found that, sure enough, everything is confirmed out there, So now you need to complain that I must have googled it all to begin with, and that's why you now look so stupid. The better thing would have been simply to admit that you got your ass kicked again.

The scallops at MAR were just wonderful, by the way.

Ghost of Carl Sagan Wrote:
-------------------------------------------------------
> In 20 to 30 years...

Carl Sagan would have kicked your nuts up between your ears as well. He had a low opinion of fools.

Does any of this sound familiar?

"In my experience, people with Asperger's try to compensate by acting as if they know things they don't."

"They have a hard time dealing with criticism. They are similar to narcissistic personalities in that any criticism immediately fills them with rage. You can give them the gentlest, most constructive criticism, and they might respond by screaming, "Who are you to be telling me that I'm doing it wrong?!" And, as with narcissists, every time an Aspie errs, it's always somebody else's fault."

"Or they may simply deny their errors. If an Aspie says something like, "Uh, you know, there was more freedom in the Soviet Union than there is in the US," and you point out why that statement is misguided, they may later simply deny ever having said it. I've seen Aspies deny having said something within a minute of having said it. Most people would be embarrassed to do this; but Aspies simply stonewall, sometimes without even realizing what they're doing. And because autistics can never admit they're wrong, you will almost never hear them apologize."

"People with Aspergers are more likely to throw back accusations at the accuser, no matter how ridiculous that makes them sound."

"People with Aspergers will often develop a reputation for having no common sense. (By definition, they also don't have enough common sense to realize that they have no common sense.)"

"They are rigid in their thinking, to the point where they must ignore facts. They generally only willingly expose themselves to one viewpoint. If you quote a fact which conflicts with their viewpoint, they may respond by saying something along the lines of, "Uh, what's your source on that?" or "You know, one person's reality is another person's fiction." Sources can certainly err, and some fields do involve perception. But an Aspie will hide behind statements like these all the time, even when a source is unimpeachable and a fact has no subjective element. It was probably someone with Aspergers who inspired the saying, "Everyone is entitled to his own opinion, but not his own set of facts."

"They may be fascinated by something like trains."

"As a result of their narrow focus, Aspies frequently use non sequiturs. No matter the subject being discussed, they will just start talking about whatever their interest is."

"People with Aspergers tend to be very literal."

"If you've been around one for any length of time, the phrase "willfully obtuse" will undoubtedly come to mind. Most people you can talk some sense into, but people with Aspergers are so rigid in their thinking there's never any budging them."

"One thing people with Aspergers do have in common with normal people is that the accusations they level most frequently often reflect their own weaknesses. They'll say things along the lines of, "You're so far out of it you don't even realize you're out of it." Or, "You just don't get it, do you?" Or they'll call someone a jackass."

AssHatBurgers is more like it.

All I know is that these two...still not sure if it's just one person...need to browse at any of the friendly mattress stores in Vienna and get a nice comfy King Koil Mattress...

LOL... Wrote:
-------------------------------------------------------
> Ear Wax Wrote:
> --------------------------------------------------
> -----
> > Just yet another thing that you're wrong about.
> lol
>
> Face the facts, dimbulb. It's really just you and
> me and Barbara B. Right now, you're in third.
>

Sorry, despite what the many voices in your head may be telling you, not the same guy. I don't do the stupid posts pretending to be another poster as you do. I don't have to. It is entertaining that you're so confidently wrong in that though. As you are about everything else. So don't let that stop you. Which I know that it won't. lol


> > Nope, it hasn't been. And won't be. Because it
> was
> > complete bullshit.
>
> The fact that you fail to see or understand things
> isn't relevant. Dumb is a problem for you, not an
> excuse.


You posted nothing to support your "restaurant-grade" bullshit. Because you can't. Because it's complete bullshit. And very obviously so.


>
> > Yeah actually they are.
>
> 40s' get lost on a plate. You could dump some
> into a seafood stew though.


Wrong. Further demonstrating that you don't have a clue.

>
> > While you're firing up the Google again to
> reply,
> > search for the difference between bay and sea
> scallops.
>
> "In most parts of the country, at most times of
> year, you want sea scallops, the big ones that are
> harvested year round. True bay scallops —
> possibly the best and certainly the priciest —
> are mostly caught off Long Island and Cape Cod in
> the winter. (Other “bay” scallops, like the
> calico or other smallish varieties, are not really
> worth buying. West Coast pink scallops are lovely,
> if you can find them.)"
> --- New York Times Magazine
>
> Not really worth buying? Ouch!!!
>

"In most parts of the country, at most times of year..." Probably true since, as I said, you won't get the good ones "in most parts of the country, at most times of year" and you'll be left with what's available and eating frozen.

"True bay scallops - possibly the best and certainly the priciest - are mostly caught off Long Island and Cape Cod in the winter." Also true. Especially the part about being the best, and for that reason and due to limited availability, much more expensive. The season being late Fall - early Winter.

Thanks for making my point.

Not knowing what you're talking about and relying entirely on Google? Ouch!!!


> > You can spread mayonnaise on prime beef.
> Nobody
> > who knows what they're doing does.
>
> Nobody who knew what he was doing would ever have
> written any of your posts. Otherwise, could you
> possibly be any more shallow, weak, and
> meaningless here? Master chefs regularly cook
> scallops. In many different ways. That's life.
> Deal with it.
>


Sure they do. As they do all kinds of other things not necessarily because that is the best preparation. But most all will tell you, as I did, that they are best eaten raw or quickly seared.

"New England's November Delicacy

Restaurants usher in the season of the Nantucket bay scallop

For guidance, we looked to the archdruid of New England chefs Jasper White, who, in his "Cooking from New England," divides the pectinid universe (scallops are Pectinidae, so named because their grooved shells resembled a comb, which is pecten in Latin) into largish New Bedford or sea scallops dredged from the ocean floor and born to be grilled; bay scallops, of medium size, gathered in bays from Long Island to Nova Scotia; and cape scallops, pulled in close to shore around Cape Cod, with the elite harvest, way down this year, coming from the eelgrass shoals of Nantucket harbor and other nearby locations. Mr. White recommends eating these wee winners raw or barely cooked."


> > Duh... Yeah, and people who know also know that
> > they wouldn't need to mention it in a lame
> attempt
> > to make it sound like they knew what they were
> > talking about after Googling scallop sizes. lol
>
>
> Bay scallops are small. They don't measure up.
> There is an established and widely-known grading
> system for referring to scallops by size. It's
> like mentioning the horsepower of a car. Or
> noting that Rogers Hornsby had a lifetime batting
> average of .358. Maybe you have enough experience
> in a field so that these things will mean
> something to you. Maybe you don't.


Uh yeah... Just like shrimp, clams, oysters, and every other similar seafood which is sold in numbers by the pound. It goes without saying to anyone who's not relying on Google for their "expertise" dumbshit.


>
> By the way, your posts are now coming down to
> being just a string of admissions that you have
> googled what I've said and found that, sure
> enough, everything is confirmed out there, So now
> you need to complain that I must have googled it
> all to begin with, and that's why you now look so
> stupid. The better thing would have been simply
> to admit that you got your ass kicked again.
>


I don't need to Google because I know what the fuck I'm talking about. Unlike you. Your complete reliance on Google with no real understanding otherwise is very obvious to anyone who does.


> The scallops at MAR were just wonderful, by the
> way.


I'm sure that they were... to you... since you've never had anything better and wouldn't know any better.

Yup, Aspergers....

textbook case Wrote:
-------------------------------------------------------
> Does any of this sound familiar?

Sounds totally unrelated to any of the topics at hand. You know, like some sort of panicked retreat or something. It would seem that the FAIL ARMY has been wiped out once again. Oh, the humanity.
.
Attachments:

LOL... Wrote:
-------------------------------------------------------
> textbook case Wrote:
> --------------------------------------------------
> -----
> > Does any of this sound familiar?
>
> Sounds totally unrelated to any of the topics at
> hand. You know, like some sort of panicked
> retreat or something. It would seem that the FAIL
> ARMY has been wiped out once again. Oh, the
> humanity.
> .

I see it hit you a little too close to home. In fact, your response is consistent with what was presented. Your affliction just doesn't allow you to recognize that fact.

Bury your ass at wounded pig squealed:
-------------------------------------------------------
> Sorry, despite what the many voices in your head
> may be telling you, not the same guy.

Bad news, twerp. You can't save yourself by prancing around pretending that all your earlier incarnations were actually somebody else. Your "invisible friend" did not do it. It was you. There is only you to face the music for your ever-lengthening litany of errors.

> You posted nothing to support your "restaurant-grade"
> bullshit. Because you can't. Because it's complete
> bullshit. And very obviously so.

More hollow nothingness -- the emerging hallmark of your mounting frustration and despair. I've referred to and either directly or from context defined all of restaurant-grade, supermarket-grade, and even prison-grade.

> Wrong. Further demonstrating that you don't have> a clue.

There's no meat on that bone either, bumble-boy. All you can muster here is empty childish whining.

> "In most parts of the country, at most times of
> year..." Probably true since, as I said, you
> won't get the good ones "in most parts of the
> country, at most times of year" and you'll be left
> with what's available and eating frozen.

Pay attention: What's available in this market every single day of the year is fresh, wild-caught scallops ranging in size from 70-120 to U-10. The plump, juicy specimens that restaurants want to procure and plate are in the U-20 range. 40's are good in a soup bowl. They simply disappear on a plate

> Thanks for making my point.

Actually, a slew of your alleged points was sent swirling down the toilet. One thing after another went in rapid fire succession. La-la-la-la refusal to accept the facts is not really a contradiction of what was posted.

> Not knowing what you're talking about and relying
> entirely on Google? Ouch!!!

Actually, IT WAS YOU who told me to go google. What I brought back of course was a note from the NYT Magazine (not some shoreline advertiser rag) that these small bay scallops are NOT REALLY WORTH BUYING. Did you catch that? NOT REALLY WORTH BUYING. And they are of course quite right.

> Sure they do. As they do all kinds of other things
> not necessarily because that is the best preparation.
> But most all will tell you, as I did, that they are
> best eaten raw or quickly seared.

There are plenty of top-notch recipes for raw scallops, as there are for grilled, poached, seared, and broiled scallops. You can like or dislike any of them as you please, but your personal choices mean exactly nothing to anyone other than your sorry self.

> Uh yeah... Just like shrimp, clams, oysters, and
> every other similar seafood which is sold in
> numbers by the pound. It goes without saying to
> anyone who's not relying on Google for their
> "expertise" dumbshit.

When you fail to understand the difference between small and large, someone will need to explain it to you.

> I don't need to Google because I know what the fuck
> I'm talking about.

Perhaps you should have googled a little more often. Without it, you've been flat-out wrong on virtually every point from the get-go.

> I'm sure that they were... to you... since you've never
> had anything better and wouldn't know any better.

Back in the day, I used to drive up out of town and sit along the docks in Rockport. Listen to the gulls, soak up the sun and the salt air, have a few beers, dial up the Red Sox on the radio, eat a whole lot of fresh seafood for really cheap. What a great way to spend a day. And the scallops at MAR the other day were just wonderful too.

textbook case Wrote:
-------------------------------------------------------
> I see it hit you a little too close to home. In
> fact, your response is consistent with what was
> presented. Your affliction just doesn't allow you
> to recognize that fact.
-------------------------------------------------------
Attachments:

^^^^^look, the Aspie is responding with pictures. It's about all his affliction has reduced him to.

LOL... Wrote:
-------------------------------------------------------
> Bury your ass at wounded pig squealed:
> --------------------------------------------------
> -----
> > Sorry, despite what the many voices in your
> head
> > may be telling you, not the same guy.
>
> Bad news, twerp. You can't save yourself by
> prancing around pretending that all your earlier
> incarnations were actually somebody else. Your
> "invisible friend" did not do it. It was you.
> There is only you to face the music for your
> ever-lengthening litany of errors.


As I said, it just makes it better when you're so confident yet completely wrong. As you are about most everything. Carry on...


>
> > You posted nothing to support your
> "restaurant-grade"
> > bullshit. Because you can't. Because it's
> complete
> > bullshit. And very obviously so.
>
> More hollow nothingness -- the emerging hallmark
> of your mounting frustration and despair. I've
> referred to and either directly or from context
> defined all of restaurant-grade,
> supermarket-grade, and even prison-grade.
>

You posted nothing to support your bullshit. You still haven't. Because you can't. Because it's complete bullshit.


> > Wrong. Further demonstrating that you don't
> have> a clue.
>
> There's no meat on that bone either, bumble-boy.
> All you can muster here is empty childish
> whining.


Hmmm... You seem to be the one whining. Frustration I suppose. I can tell since you've now entered your manic phase where you start responding to every sentence. lol


>
> > "In most parts of the country, at most times of
> > year..." Probably true since, as I said, you
> > won't get the good ones "in most parts of the
> > country, at most times of year" and you'll be
> left
> > with what's available and eating frozen.
>
> Pay attention: What's available in this market
> every single day of the year is fresh, wild-caught
> scallops ranging in size from 70-120 to U-10. The
> plump, juicy specimens that restaurants want to
> procure and plate are in the U-20 range. 40's are
> good in a soup bowl. They simply disappear on a
> plate


No, they really aren't. Once again, thanks for making my point.


>
> Actually, a slew of your alleged points was sent
> swirling down the toilet. One thing after another
> went in rapid fire succession. La-la-la-la
> refusal to accept the facts is not really a
> contradiction of what was posted.
>
> > Not knowing what you're talking about and
> relying
> > entirely on Google? Ouch!!!
>
> Actually, IT WAS YOU who told me to go google.
> What I brought back of course was a note from the
> NYT Magazine (not some shoreline advertiser rag)
> that these small bay scallops are NOT REALLY WORTH
> BUYING. Did you catch that? NOT REALLY WORTH
> BUYING. And they are of course quite right.


LOL. No, not at all what they said. You seem to have a problem with comprehension. Read it again dummy. Here, I'll make it easier for you:

True bay scallops — possibly the best and certainly the priciest — are mostly caught off Long Island and Cape Cod in the winter. (Other “bay” scallops, like the calico or other smallish varieties, are not really worth buying. West Coast pink scallops are lovely, if you can find them.) Many scallops are also sold individually quick-frozen (I.Q.F.), but opt for fresh if you can.

But, once again, you don't really understand what you're copying and pasting so you're bound to make ignorant mistakes like that.


>
> > Sure they do. As they do all kinds of other
> things
> > not necessarily because that is the best
> preparation.
> > But most all will tell you, as I did, that they
> are
> > best eaten raw or quickly seared.
>
> There are plenty of top-notch recipes for raw
> scallops, as there are for grilled, poached,
> seared, and broiled scallops. You can like or
> dislike any of them as you please, but your
> personal choices mean exactly nothing to anyone
> other than your sorry self.


Sure there are. But anyone who knows what they're doing will recommend that actual fresh bay scallops be eaten raw or lightly seared. Otherwise you might as well just use the less expensive stuff and frozen. You know... like those that you had.


>
> > Uh yeah... Just like shrimp, clams, oysters,
> and
> > every other similar seafood which is sold in
> > numbers by the pound. It goes without saying
> to
> > anyone who's not relying on Google for their
> > "expertise" dumbshit.
>
> When you fail to understand the difference between
> small and large, someone will need to explain it
> to you.


When you fail to understand that quality isn't measured in size or "horsepower," I'll be happy to continue to explain that to you.


>
> > I don't need to Google because I know what the
> fuck
> > I'm talking about.
>
> Perhaps you should have googled a little more
> often. Without it, you've been flat-out wrong on
> virtually every point from the get-go.
>
> > I'm sure that they were... to you... since
> you've never
> > had anything better and wouldn't know any
> better.
>
> Back in the day, I used to drive up out of town
> and sit along the docks in Rockport. Listen to
> the gulls, soak up the sun and the salt air, have
> a few beers, dial up the Red Sox on the radio, eat
> a whole lot of fresh seafood for really cheap.
> What a great way to spend a day. And the scallops
> at MAR the other day were just wonderful too.


Apparently that didn't include scallops since if you knew what you were talking about you wouldn't even be arguing the point. Oh, and that you didn't even know the difference between bay and sea scallops, or that Cape scallops were bay and not sea scallops, or much of anything else before you started Googling. lol

Your "foodie" credentials really are taking a hit here Gramps. You're now down to effectively arguing that a big ole hunk of frozen select-grade meat is better because it's bigger in a desperate attempt to try to save your pride. Really kind of embarrassing. Hopefully Barbara and the rest of your friends who live in your head don't see it.

textbook case Wrote:
-------------------------------------------------------
> ^^^^^look, the Aspie is responding with pictures.
> It's about all his affliction has reduced him to.

Right, and here's another that would be highly apropos...
.
Attachments:

Drowning man's pitiful screams of pain and anguish were:
---------------------------------------------------------
> As I said, it just makes it better when you're so confident yet
> completely wrong. As you are about most everything. Carry on...

No problem, douche. Nothing in your posts is sustainable. It's all buckets of bilge water. You're just a hapless seafood twit. You should maybe try arguing about water on the surface of Mars or something instead.

> You posted nothing to support your bullshit. You still haven't.
> Because you can't. Because it's complete bullshit.

Lather, rinse, and repeat. I'll note once again that restaurant-grade, supermarket-grade, and even prison-grade have all been introduced and defined in place, but you lack both the balls and the integrity needed to admit even to such plain and simple facts as that.

> Hmmm... You seem to be the one whining. Frustration I suppose.
> I can tell since you've now entered your manic phase where you
> start responding to every sentence. lol

Yet another dose of your hollow, gimpish nonsense.

> No, they really aren't. Once again, thanks for making my point.

40's are soup, stew, and sauce material, dumbo. But we could even leave restaurants out of the equation entirely, and what we would be left with would be home cooks wanting to go with nothing smaller than a U-20. Those are the simple facts of the market. Luckily, fresh, wild-caught scallops of that size are available in this area 365 days a year.

> LOL. No, not at all what they said. You seem to
> have a problem with comprehension. Read it again
> dummy. Here, I'll make it easier for you:

It's EXACTLY what they said. But you'll still try to cherry-pick some sort of cover out of text that simply crushed virtually all of what you had foolishly tried to claim to that point. Small, expensive, and rare, your lima bean scallops don't meet the entrance requirements when considering what scallops to purchase. The bits of these harvests that actually reach market are NOT REALLY WORTH BUYING. I say again, NOT REALLY WORTH BUYING. In most parts of the country, at most times of year, you want sea scallops, the big ones that are harvested year round. Read that back over and over again until it starts to sink in.

> But, once again, you don't really understand what
> you're copying and pasting so you're bound to make
> ignorant mistakes like that.

Something I really understand is that every sort of source in existence reports that you are full of shit.

> Sure there are. But anyone who knows what they're doing
> will recommend that actual fresh bay scallops be eaten raw
> or lightly seared. Otherwise you might as well just use
> the less> expensive stuff and frozen. You know... like
> those that you had.

Ah, back again with the same old pointless regurgitation of what in its best light amounts to nothing more than your personal opinions and preferences. Need I note that these are utterly without merit or meaning to anyone at all other than you? And speaking of you, I guess you haven't had a scallop since the season ended back in September, eh? I had some this past week. They were just wonderful.

> When you fail to understand that quality isn't measured in size or
> "horsepower," I'll be happy to continue to explain that to you.

40s on average are no more than one-fourth the size of U-10s. These larger, restaurant-grade, fresh, wild-caught specimens are available in this market every single day of the year. They are in fact the top of the market. Lima beans don't rate.

> Apparently that didn't include scallops since if
> you knew what you were talking about you wouldn't
> even be arguing the point.

Oh, lots of different kinds of fresh seafood are available for cheap along the docks in Rockport. I take it you've never been there? Put it on your bucket list. Otherwise, you engage only in more of your pointless pee-in-a-pot nonsense. The premise that you actually have anything relevant to offer here was discredited long ago.

> Oh, and that you didn't even know the difference between
> bay and sea scallops...

Actually, the ongoing Cape scallop SEASON was noted in revealing the magnificent failure of your spectacularly stupid claim that "It's long past scallop season." Or was it someone else who made that claim?

> Your "foodie" credentials really are taking a hit
> here Gramps. You're now down to effectively
> arguing that a big ole hunk of frozen select-grade
> meat is better because it's bigger in a desperate
> attempt to try to save your pride.

All that I am noting here is that your vaunted 70-120 and even U-40 scallops are not actually players in the market under discussion. I would certainly not consider myself a "foodie", but I have had significant experience over many years in various aspects of the restaurant industry, so I may understand more about how all this actually works than you -- a derpish, whiny, unknowing, low-grade neophyte -- ever will.

I see the source of LOL's confusion. He doesn't understand the difference between TRUE bay scallops and OTHER "bay" scallops. He is probably confused about what the quotations around the word bay means.

LOL... Wrote:
-------------------------------------------------------
> Drowning man's pitiful screams of pain and anguish
> were:
> --------------------------------------------------
> -------
> > As I said, it just makes it better when you're
> so confident yet
> > completely wrong. As you are about most
> everything. Carry on...
>
> No problem, douche. Nothing in your posts is
> sustainable. It's all buckets of bilge water.
> You're just a hapless seafood twit. You should
> maybe try arguing about water on the surface of
> Mars or something instead.


And yet you're still wrong. lol

>
> > You posted nothing to support your bullshit.
> You still haven't.
> > Because you can't. Because it's complete
> bullshit.
>
> Lather, rinse, and repeat. I'll note once again
> that restaurant-grade, supermarket-grade, and even
> prison-grade have all been introduced and defined
> in place, but you lack both the balls and the
> integrity needed to admit even to such plain and
> simple facts as that.
>

Nothing. Zero. Nadda. Because you can't. Because it was bullshit.


> > Hmmm... You seem to be the one whining.
> Frustration I suppose.
> > I can tell since you've now entered your manic
> phase where you
> > start responding to every sentence. lol
>
> Yet another dose of your hollow, gimpish nonsense.
>


Yep, the more frustrated you get, the more lines there are. lol


>
> > No, they really aren't. Once again, thanks for
> making my point.
>
> 40's are soup, stew, and sauce material, dumbo.
> But we could even leave restaurants out of the
> equation entirely, and what we would be left with
> would be home cooks wanting to go with nothing
> smaller than a U-20. Those are the simple facts
> of the market. Luckily, fresh, wild-caught
> scallops of that size are available in this area
> 365 days a year.


You're a clueless moron. Please stop embarrassing yourself. It's difficult to watch. Put down the Google and just step away.

>
> > LOL. No, not at all what they said. You seem
> to
> > have a problem with comprehension. Read it
> again
> > dummy. Here, I'll make it easier for you:
>
> It's EXACTLY what they said. But you'll still try
> to cherry-pick some sort of cover out of text that
> simply crushed virtually all of what you had
> foolishly tried to claim to that point. Small,
> expensive, and rare, your lima bean scallops don't
> meet the entrance requirements when considering
> what scallops to purchase. The bits of these
> harvests that actually reach market are NOT REALLY
> WORTH BUYING. I say again, NOT REALLY WORTH
> BUYING. In most parts of the country, at most
> times of year, you want sea scallops, the big ones
> that are harvested year round. Read that back
> over and over again until it starts to sink in.


No it wasn't. Here, I'll post YOUR OWN SOURCE again, which you obviously didn't read closely enough before posting it, so that you'll have to face your very clear fuck up again and for all to see.

Quote

True bay scallops — possibly the best and certainly the priciest — are mostly caught off Long Island and Cape Cod in the winter. (Other “bay” scallops, like the calico or other smallish varieties, are not really worth buying. West Coast pink scallops are lovely, if you can find them.) Many scallops are also sold individually quick-frozen (I.Q.F.), but opt for fresh if you can.

Embarrassing.

But, once again, you don't really understand what you're copying and pasting so you're bound to make ignorant mistakes like that.


>
> > But, once again, you don't really understand
> what
> > you're copying and pasting so you're bound to
> make
> > ignorant mistakes like that.
>
> Something I really understand is that every sort
> of source in existence reports that you are full
> of shit.


Anyone who actually knows what they're talking about (aka not you) doesn't need to Google for "sources" and knows what I've said is the case.

>
> > Sure there are. But anyone who knows what
> they're doing
> > will recommend that actual fresh bay scallops be
> eaten raw
> > or lightly seared. Otherwise you might as well
> just use
> > the less> expensive stuff and frozen. You
> know... like
> > those that you had.
>
> Ah, back again with the same old pointless
> regurgitation of what in its best light amounts to
> nothing more than your personal opinions and
> preferences. Need I note that these are utterly
> without merit or meaning to anyone at all other
> than you? And speaking of you, I guess you
> haven't had a scallop since the season ended back
> in September, eh? I had some this past week.
> They were just wonderful.


I'm sure that you thought that the frozen ones that you had were good.


>
> > When you fail to understand that quality isn't
> measured in size or
> > "horsepower," I'll be happy to continue to
> explain that to you.
>
> 40s on average are no more than one-fourth the
> size of U-10s. These larger, restaurant-grade,
> fresh, wild-caught specimens are available in this
> market every single day of the year. They are in
> fact the top of the market. Lima beans don't
> rate.


Nope, they're not the "top of the market." Which is why they're common (processed and frozen at least) and why they sell for half to one third of the cost of bays.


>
> > Apparently that didn't include scallops since
> if
> > you knew what you were talking about you
> wouldn't
> > even be arguing the point.
>
> Oh, lots of different kinds of fresh seafood are
> available for cheap along the docks in Rockport.
> I take it you've never been there? Put it on your
> bucket list. Otherwise, you engage only in more
> of your pointless pee-in-a-pot nonsense. The
> premise that you actually have anything relevant
> to offer here was discredited long ago.


But apparently no bay scallops in your case. Otherwise, as I said and as anyone who has knows, you wouldn't even be arguing the point.

Must have been cold sitting on the dock of the bay drinking a beer and watching the Red Sox... in November. Dope. lol


>
> > Oh, and that you didn't even know the difference
> between
> > bay and sea scallops...
>
> Actually, the ongoing Cape scallop SEASON was
> noted in revealing the magnificent failure of your
> spectacularly stupid claim that "It's long past
> scallop season." Or was it someone else who made
> that claim?


Mmmmm... no. What you said was:

"...the season for Cape scallops is quite at odds with that for Bay scallops."

And since you don't know enough to understand your fuck up there, you also don't understand that "the season" does not mean the legally permitted harvest period.


>
> > Your "foodie" credentials really are taking a
> hit
> > here Gramps. You're now down to effectively
> > arguing that a big ole hunk of frozen
> select-grade
> > meat is better because it's bigger in a
> desperate
> > attempt to try to save your pride.
>
> All that I am noting here is that your vaunted
> 70-120 and even U-40 scallops are not actually
> players in the market under discussion. I would
> certainly not consider myself a "foodie", but I
> have had significant experience over many years in
> various aspects of the restaurant industry, so I
> may understand more about how all this actually
> works than you -- a derpish, whiny, unknowing,
> low-grade neophyte -- ever will.


You can try to fool yourself to save your pride but you're not fooling anyone else who's reading this. It's clear that you have no idea what you're talking about beyond what you can Google. Coconut Risotto? Really? lmao! Are you sure that they weren't clams? At this point I kind of doubt that you'd know the difference.

LOL... Wrote:
-------------------------------------------------------
> Oh, lots of different kinds of fresh seafood are
> available for cheap along the docks in Rockport.
> I take it you've never been there? Put it on your
> bucket list.

You probably took a wrong turn off of the 128 traffic circle and ended up here and thought you were living the high life:

Source of the confusion Wrote:
-------------------------------------------------------
> I see the source of LOL's confusion. He doesn't understand
> the difference between TRUE bay scallops and OTHER "bay" scallops.
> He is probably confused about what the quotations around the word
> bay means.

It doesn't actually matter what it means, you very tiny yet spectacularly ineffectual dumbfuck. Neither "The scallops were just wonderful" nor "It's long past scallop season" hinges in any way on any of your desperate sea-versus-bay escapism. The simple facts are that the first statement was true and the second came straight out of a horse's ass that has also been the source of more equally stupid statements since. Wallow in it, horse's asshole.

LOL... Wrote:
-------------------------------------------------------
> Source of the confusion Wrote:
> --------------------------------------------------
> -----
> > I see the source of LOL's confusion. He doesn't
> understand
> > the difference between TRUE bay scallops and
> OTHER "bay" scallops.
> > He is probably confused about what the
> quotations around the word
> > bay means.
>
> It doesn't actually matter what it means, you very
> tiny yet spectacularly ineffectual dumbfuck.
> Neither "The scallops were just wonderful" nor
> "It's long past scallop season" hinges in any way
> on any of your desperate sea-versus-bay escapism.
> The simple facts are that the first statement was
> true and the second came straight out of a horse's
> ass that has also been the source of more equally
> stupid statements since. Wallow in it, horse's
> asshole.


Try the Coconut Shrimp at Red Lobster. It's to die for!!!

The 364th badly limping FAIL ARMY asshole Whimpered:
-------------------------------------------------------
> And yet you're still wrong. lol

And yet your wailing butt is still burning that roaring, flaming red. You've failed entirely here, you weakling little pimply-ass dumbshit.

> Nothing. Zero. Nadda. Because you can't.
> Because it was bullshit.

Restaurant-grade, supermarket-grade, prison-grade -- it's all been sitting out there for days now. But like the pitiful weakling little asshole that you are, you just keep trying to deny it. Many four-year olds are capable of more maturity than that.

> Yep, the more frustrated you get, the more lines
> there are. lol

Different day, same old simpleton weak shit. The bottom line here is that you don't know jackshit about any of this. Got in way over your head and now can't find a way out.

> You're a clueless moron. Please stop embarrassing
> yourself. It's difficult to watch. Put down the
> Google and just step away.

I've actually been involved in various aspects of all this for many years. You're a knowledge-free cracker-jack asshole, and exactly nothing more than that. Which is why it's so easy for me to slap you around.

> No it wasn't. Here, I'll post YOUR OWN
> SOURCE again, which you obviously didn't read
> closely enough before posting it, so that you'll
> have to face your very clear fuck up again and for
> all to see.

Small, expensive, and rare. If you somehow come across them in the market, they are NOT REALLY WORTH BUYING. Yes, that's NOT REALLY WORTH BUYING. Which is why nobody outside of a few old salts in small and scattered seaside villages ever bothers to look for them. Ahoy, matey! Even rats flee a sinking ship. You could stand to take a lesson or two from them.

> Anyone who actually knows what they're talking
> about (aka not you) doesn't need to Google for
> "sources" and knows what I've said is the case.

What you have said has been a monotonous drone of refried bullshit right from the get-go. Top to bottom, there's not been an actually credible line to be found. You flat out do not know what you are talking about.

> I'm sure that you thought that the frozen ones that you had were good.

Once again, asshole -- fresh, wild-caught U-20s and U-10s are available in this market every single day of the year. These are the restaurant-grade top of the market product, and you can find them plated in a variety of wonderful ways at fine restaurants in Vienna and other nearby locales that might actually have one or more of those.

> Nope, they're not the "top of the market." Which
> is why they're common (processed and frozen at
> least) and why they sell for half to one third of
> the cost of bays.

More stupid horseshit. The real world is not impressed by your scarce and expensive little lima beans. At home or dining out, nobody really wants U-40 and smaller for anything more than soups, stews, and sauces.

> But apparently no bay scallops in your case.
> Otherwise, as I said and as anyone who has knows,
> you wouldn't even be arguing the point.

LOL! As they shuck, fraudsters mix bits of shark and skate in with your prized little bay scallops. Morons like you have no actual idea what the fuck you are eating.

> Must have been cold sitting on the dock of the bay
> drinking a beer and watching the Red Sox... in
> November. Dope. lol

Late summer, asshole. And of course you can't watch even the Red Sox on the radio.

> Mmmmm... no. What you said was: "...the season for Cape scallops is
> ite at odds with that for Bay scallops."

Is English not your first language? That's a direct comparison of two scallop SEASONS -- the one off Cape Cod and the one alleged to have been "long past". When are you going to try to dump that horrendous gaffe off onto "somebody else", by the way? You're quickly running out of chances, you know.

> You can try to fool yourself to save your pride, but you're
> not fooling anyone else who's reading this.

As noted earlier, dude, it's just you and me and Barbara B. And you've only fallen deeper into third place lately.

And here by the way is what a plate of pick-of-the-litter bay scallops would look like. These are larger than average, but poor babies, they look so lost and all alone out there! So which would be larger, I wonder -- one of these bay scallops or a peanut M&M?
.
Attachments:

North Shore FAIL ARMY pensioner Wrote:
-------------------------------------------------------
> You probably took a wrong turn off of the 128 traffic circle and
> ended up here and thought you were living the high life:

Hmmm. Can't say as I recognize the place. The scene below would look a lot more like what I recall. If you've missed it, make a note to get up to Rockport someday. It's worth the trip.
.
Attachments:

Worthless FAIL ARMY dipstick wasted his time writing:
-------------------------------------------------------
> Try the Coconut Shrimp at Red Lobster. It's to die for!!!

I really don't like the coconut shrimp at all, but the potato-bacon soup and fish tacos do make for a nice, quick lunch.
.
Attachments:

LOL... Wrote:
-------------------------------------------------------
> The 364th badly limping FAIL ARMY asshole
> Whimpered:
> --------------------------------------------------
> -----
> > And yet you're still wrong. lol
>
> And yet your wailing butt is still burning that
> roaring, flaming red. You've failed entirely
> here, you weakling little pimply-ass dumbshit.


And you're still wrong. lol

>
> > Nothing. Zero. Nadda. Because you can't.
> > Because it was bullshit.
>
> Restaurant-grade, supermarket-grade, prison-grade
> -- it's all been sitting out there for days now.
> But like the pitiful weakling little asshole that
> you are, you just keep trying to deny it. Many
> four-year olds are capable of more maturity than
> that.
>

Zero. Zilch. Nothing but more bullshit. Because you can't.


> > Yep, the more frustrated you get, the more
> lines
> > there are. lol
>
> Different day, same old simpleton weak shit. The
> bottom line here is that you don't know jackshit
> about any of this. Got in way over your head and
> now can't find a way out.
>


Look at you post. Point made. lmao


> > You're a clueless moron. Please stop
> embarrassing
> > yourself. It's difficult to watch. Put down
> the
> > Google and just step away.
>
> I've actually been involved in various aspects of
> all this for many years. You're a knowledge-free
> cracker-jack asshole, and exactly nothing more
> than that. Which is why it's so easy for me to
> slap you around.
>

Oh yeah. We can all tell that you're a real expert. lol


> > No it wasn't. Here, I'll post YOUR OWN
> > SOURCE again, which you obviously didn't read
> > closely enough before posting it, so that
> you'll
> > have to face your very clear fuck up again and
> for
> > all to see.
>
> Small, expensive, and rare. If you somehow come
> across them in the market, they are NOT REALLY
> WORTH BUYING. Yes, that's NOT REALLY WORTH
> BUYING. Which is why nobody outside of a few old
> salts in small and scattered seaside villages ever
> bothers to look for them. Ahoy, matey! Even rats
> flee a sinking ship. You could stand to take a
> lesson or two from them.
>

You seem to have problems reading. Everyone else understands what's written there. Maybe time to have those old eyes checked? Here, I'll help by posting it again. I'll break the line and bold it so that it's more clear this time:

Quote

True bay scallops — possibly the best and certainly the priciest — are mostly caught off Long Island and Cape Cod in the winter.

(Other “bay” scallops, like the calico or other smallish varieties, are not really worth buying. West Coast pink scallops are lovely, if you can find them.) Many scallops are also sold individually quick-frozen (I.Q.F.), but opt for fresh if you can.

Embarrassing.


> > Anyone who actually knows what they're talking
> > about (aka not you) doesn't need to Google for
> > "sources" and knows what I've said is the case.
>
> What you have said has been a monotonous drone of
> refried bullshit right from the get-go. Top to
> bottom, there's not been an actually credible line
> to be found. You flat out do not know what you
> are talking about.
>

What I've said is exactly the case. As anyone knows who's not trying to cover their dumb mistakes made when Googling-up things that they don't really understand.


> > I'm sure that you thought that the frozen ones
> that you had were good.
>
> Once again, asshole -- fresh, wild-caught U-20s
> and U-10s are available in this market every
> single day of the year. These are the
> restaurant-grade top of the market product, and
> you can find them plated in a variety of wonderful
> ways at fine restaurants in Vienna and other
> nearby locales that might actually have one or
> more of those.


I'm sure that they were good... to you.

>
> > Nope, they're not the "top of the market."
> Which
> > is why they're common (processed and frozen at
> > least) and why they sell for half to one third
> of
> > the cost of bays.
>
> More stupid horseshit. The real world is not
> impressed by your scarce and expensive little lima
> beans. At home or dining out, nobody really wants
> U-40 and smaller for anything more than soups,
> stews, and sauces.


Mmmmhmmm... That's why the "real world" pays 2X to 3X more for them and why the best chefs in Boston, Manhattan, the rest of the area (aka not Vienna) all scramble to get them when they come in season.

Really - as an aside from making you look like the idiot that your are - quickly seared with a very light touch otherwise. Hot and fast. Just until they start to brown over evenly each side. If you have to question whether they're done yet, then it's probably too long. The more simple, the better. Olive oil/clarified butter, a little lemon, that's about it. Mmmmmm! No better way for the good fresh ones. Maybe one day you'll have a chance to try some that you don't have to cover for with coconut.

>
> > But apparently no bay scallops in your case.
> > Otherwise, as I said and as anyone who has
> knows,
> > you wouldn't even be arguing the point.
>
> LOL! As they shuck, fraudsters mix bits of shark
> and skate in with your prized little bay scallops.
> Morons like you have no actual idea what the fuck
> you are eating.


That's a myth and mostly applicable to sea scallops dumbass. Did you Google fuck that up too? And I already made that joke when I was ridiculing you earlier. lol

>
> > Must have been cold sitting on the dock of the
> bay
> > drinking a beer and watching the Red Sox... in
> > November. Dope. lol
>
> Late summer, asshole. And of course you can't
> watch even the Red Sox on the radio.


So, in other words, as I said, no scallops.

>
> > Mmmmm... no. What you said was: "...the season
> for Cape scallops is
> > ite at odds with that for Bay scallops."
>
> Is English not your first language? That's a
> direct comparison of two scallop SEASONS -- the
> one off Cape Cod and the one alleged to have been
> "long past". When are you going to try to dump
> that horrendous gaffe off onto "somebody else", by
> the way? You're quickly running out of chances,
> you know.
>

No, it was just you fucking up and not understanding what you're reading on Google again.

"Capes" ARE bay scallops dumbshit. Just as "Peconics" are bay scallops. People call them "Capes" indicating where those particular BAY scallops were caught.

Here, since you like Google so much, let me Google that for you! Direct from the guys who catch them who do know better:

Quote

BAY SCALLOPS

The bay scallop fishery opens each fall in Chatham and other areas of Cape Cod, Martha's Vineyard and Nantucket. It is skiff fishery, meaning the boats are more or less 20 feet long, and they work in the coastal waters of the bays, not offshore. They use small dredges to pull up the bay scallops and fishermen cull through them to keep only those that have at least one growth ring, to ensure they are not seed. Bay scallops are in high demand because of their sweet taste and the short season. Fishermen get paid more if they shuck the scallops for market. This is time consuming, but worth it."

> > You can try to fool yourself to save your pride,
> but you're
> > not fooling anyone else who's reading this.
>
> As noted earlier, dude, it's just you and me and
> Barbara B. And you've only fallen deeper into
> third place lately.


Even Barbara is embarrassed for you at this point. lol


>
> And here by the way is what a plate of
> pick-of-the-litter bay scallops would look like.
> These are larger than average, but poor babies,
> they look so lost and all alone out there! So
> which would be larger, I wonder -- one of these
> bay scallops or a peanut M&M?
> .


No, not really. But did you notice the caption that you didn't copy over where you found that? They did get the prep right at least.

"Scallops have a right to be left alone in order for their sweetness to shine."

(Coconut risotto? Really? lol!)




Mmmmm! Those Peconics look good don't they? Here, I'll let Dave tell you about them...

“I’d take a Peconic Bay scallop over a sea scallop any day!” says Dave Pasternack, chef and co-owner of Esca. “It’s a no-brainer—nothing better than a good Peconic Bay scallop. Nothing.

“We live in a world in which size matters, whether it’s your car or your scallop,” he continues. “Customers always want to see the big ones, but the smaller bay scallops are typically a lot more tender. They’re firmer and sweeter than Nantucket’s, which tend to be softer. And they usually have higher content of sugar, so when you sear them quickly you get this great caramelization.”

[Created by James Beard award-winning chef Dave Pasternack, Mario Batali and Joe Bastianich in 2000, ESCA is revered for its less-is-more approach to cooking. Its elegant simplicity. In his 3-star New York Times canonization of ESCA as the ultimate Italian seafood destination, Frank Bruni coined Dave “an honest-to-God fisherman, in love with the ocean, and ESCA is his ongoing ode to it.”]

Here's how John Johnson (Executive Chef of Four Seasons NYC) plates up the Nantuckets:




Wonderful!!!

LOL... Wrote:
-------------------------------------------------------
> Source of the confusion Wrote:
> --------------------------------------------------
> -----
> > I see the source of LOL's confusion. He doesn't
> understand
> > the difference between TRUE bay scallops and
> OTHER "bay" scallops.
> > He is probably confused about what the
> quotations around the word
> > bay means.
>
> It doesn't actually matter what it means,

LOL! At least you admit the facts don't matter to you!

This thread is more boring than the one about the volunteer firefighters...you two (or one) are to be congratulated for your considerable efforts...

LOL... Wrote:
-------------------------------------------------------
> North Shore FAIL ARMY pensioner Wrote:
> --------------------------------------------------
> -----
> > You probably took a wrong turn off of the 128
> traffic circle and
> > ended up here and thought you were living the
> high life:
>
> Hmmm. Can't say as I recognize the place.

Interesting. As someone claiming to be an aficionado of Rockport, you'd think you'd have detoured a time or two into Gloucester. If you had, you'd have certainly seen that building as it sits one block off of the inner harbor and is visible from many vantage points around the harbor. It's only a short distance to the Fisherman's Memorial. I guess you'll have to add that gem to your bucket list.

> The scene below would look a lot more like what I
> recall.

From that vantage point, you wouldn't be sitting along any docks. You'd be sitting among granite and grassy patches of earth.

> If you've missed it, make a note to get
> up to Rockport someday. It's worth the trip.

As my handle indicates, I was born and raised on the North Shore and that isn't the North Shore of Oahu. Given that we are discussing Rockport, anyone who has ever been there would have understood the significance of the nickname used.

As for going to Rockport, I've been there countless times. Went back this past summer and the kiddos had a great time bouldering on the new Bearskin Neck Jetty.

Incredible 4-year old fathead still Whines:
-------------------------------------------------------
1. And you're still wrong. lol
2. Zero. Zilch. Nothing but more bullshit. Because you can't.
3. Look at you post. Point made. lmao
4. Oh yeah. We can all tell that you're a real expert. lol
5. You seem to have problems reading.
6. Embarrassing.
7. What I've said is exactly the case.
8. I'm sure that they were good... to you.

Such a string of rehashed childish claptrap you have been reduced to. The horse's asshole is hard at work. In the real world meanwhile, your teeny tiny little scallops are not even a legitimate sideshow. They are but a niche within a niche within a niche.

> That's a myth and mostly applicable to sea scallops dumbass.

It wouldn't be easy to spike a bunch of U-10 or U-20 sea scallops. The phonies would be too completely obvious and easy to spot. But there is plenty of history, incentive, and opportunity in padding your itty bitty little bays with chunks of shark and skate since unknowing derps will line up to pay through the nose for whatever is in the bag. The harvest has slowly been recovering from the historic lows of a decade ago, but these old tricks and habits tend to die hard. Particularly the ones that let you make a pile of money off derp-fools so easily.

> No, it was just you fucking up and not understanding what
> you're reading on Google again.

What I was reading at the time was your 20,000 leagues beyond stupid claim that scallop season was long past. You have not recovered from that colossal blunder and you never will.

> "Capes" ARE bay scallops dumbshit. Just as
> "Peconics" are bay scallops. People call them
> "Capes" indicating where those particular BAY
> scallops were caught.

Once more for struggling ELL's and the super-hard-of-thinking: none of that matters in the slightest. "The scallops were just wonderful" is independent of any such nonsense considerations. So is a claim that "Scallop season is long past." Using the dates of the Cape scallop SEASON to illustrate what a complete and total ASS you had just made of yourself was child's play. Live in shame, Hester. By the way, the old salts on the Cape do not refer to Capes as Bays. Stop down sometime.

> "Scallops have a right to be left alone in order
> for their sweetness to shine."

Scallops do not have any rights, especially once harvested. People can cook or not cook them up in any way they like. I listed some of the most popular ways earlier.

> Coconut risotto? Really? lol!

It's a starch. Not really used to seeing that sort of thing, are you? Just ketchup and mustard on the side where you dine, is that about right? Maybe a bottle of A-1 on the table at the "really nice" after-church-on-Sunday places?

> Mmmmm! Those Peconics look good don't they?

Truthfully, they look awfully small, this despite obvious efforts to shoot them from such close range as to eliminate any frame of reference. And since these teeny tiny Peconics are a lot like solar eclipses -- only visible in a teeny tiny area for a teeny tiny period of time -- there's really no point in even speculating about how they might taste.

> Here, I'll let Dave tell you about them...
>
> “I’d take a Peconic Bay scallop over a sea
> scallop any day!” says Dave Pasternack, chef and
> co-owner of Esca.

Hahaha! Esca is a southern italian seafood place. Are you familiar with southern Italian cuisine? All those soups, stews, and sauces! And not everyone is exactly thrilled with Chef Dave's place. It's not from Yelp! or anything but rather from New York Magazine, but the following should still be right up your dumbass alley. Note that the critics overall rating for Esca is three stars out of five, while forty-five reader-reviews average 6 out of 10. The list of the "No, I would not go back" comments is quite impressive though. Here's one from last August...
--------
"Arrived close to 10pm on a weeknight. Noticed 3 empty tables outside,and asked for outdoor seating (The entry of the restaurant by the way feels like a service station- cramped, staff bustling around with trays and you feel like you are in the way rather than welcomed and relaxed). We were quoted a 10-min wait. Oh well, we sat inside. Our server presented drink menus, no food menus. We would have preferred to view the menu immediately. She came back to take our drink order, still no food menus. We ordered the custom sodas which were tasteless - nothing close to the sodas at Perry Street or Untitled. We were told some of the pastas were large enough for two. Since it was late and we weren't enjoying our experience, we decided to order a pasta and share it, so that we could get out of there sooner. Our server then informed us of the minimum order policy. One appetizer and one entree per person. So tacky. I've never felt so unwelcome in a restaurant. We refused to order more, and our server put in the order for the pasta. When the dish arrived, the noodles were not fully cooked. Not al dente. UNDERCOOKED. By this time we were hungry and ready to leave so we ate it anyway. We eat out 2-3 times a week all over town, and I have to say this is the worst restaurant experience we've had in years. They need a total overhaul in management and to go back to the basics of how to treat guests. Incredible the difference between Del Posto and Esca, it's night and day! Go there instead."
--------
http://nymag.com/listings/restaurant/esca/

You really do know how to pick 'em, don't you bozo! And speaking of which, here's what an order of deep-fried Cape scallops with shoestring potatoes (again, a starch) would look like. Wow! I mean, look at the size of those monsters! Careful when dipping one into the tartar sauce!
.
Attachments:

Brain smaller than a Cape scallop Wrote:
-------------------------------------------------------
> LOL! At least you admit the facts don't matter to you!

Some cats have six front toes. But irrelevant facts shouldn't matter to anyone. Are you just too slow to be able to tell the difference?

Frauenkirche Wrote:
-------------------------------------------------------
> This thread is more boring than the one about the
> volunteer firefighters...you two (or one) are to
> be congratulated for your considerable efforts...

As their ever-deepening sense of frustration and despair would tend to indicate, it is only the posts of the dumbass that have required the sort of mental strain and effort that you suggest. Making him look the utter chump here has been easier than shooting fish in a barrel. By the way, Frauenkirche means "Church of Our Lady". I hope you weren't going for some SNL "Church Lady" reference with that.

North Shore Native Wrote:
-------------------------------------------------------
> Interesting. As someone claiming to be an aficionado of Rockport,
> you'd think you'd have detoured a time or two into Gloucester.

When you're expecting to meet people in Rockport, the best plan is to go to Rockport.

> From that vantage point, you wouldn't be sitting along any docks.
> You'd be sitting among granite and grassy patches of earth.

A picture taken with the docks at one's back would not have shown any of the docks.

> As my handle indicates, I was born and raised on the North Shore
> and that isn't the North Shore of Oahu. Given that we are
< discussing Rockport, anyone who has ever been there would have
> understood the significance of the nickname used.

Yes, North Shore is garden-variety talk in the Boston area, perhaps in the way that "East Bay" would be around SF.

> As for going to Rockport, I've been there countless times.

Great. Then you wouldn't have been covered by the qualifier "if you've missed it".

LOL... Wrote:
-------------------------------------------------------
> North Shore Native Wrote:
> --------------------------------------------------
> -----
> > Interesting. As someone claiming to be an
> aficionado of Rockport,
> > you'd think you'd have detoured a time or two
> into Gloucester.
>
> When you're expecting to meet people in Rockport,
> the best plan is to go to Rockport.

Well you certainly missed out. While you're knocking Gloucester off of your bucket list, be sure hit Newberyport, Manchester-by-the-Sea, Marblehead and a few others. Returning this thread back to frozen dairy treats, be sure to grab a cone at Richardson's in Middleton where the ice cream that is sold is made from milk produced a couple hundred feet away.

> > From that vantage point, you wouldn't be sitting
> along any docks.
> > You'd be sitting among granite and grassy
> patches of earth.
>
> A picture taken with the docks at one's back would
> not have shown any of the docks.



> Yes, North Shore is garden-variety talk in the
> Boston area, perhaps in the way that "East Bay"
> would be around SF.

Yet, that very common fact seemed to escape you.


> Great. Then you wouldn't have been covered by the
> qualifier "if you've missed it".

No qualifier was needed as it was obvious I'd been there. However, I'm not so convinced you've been.

LOL... Wrote:
-------------------------------------------------------
> Incredible 4-year old fathead still Whines:
> --------------------------------------------------
> -----
> 1. And you're still wrong. lol
> 2. Zero. Zilch. Nothing but more bullshit.
> Because you can't.
> 3. Look at you post. Point made. lmao
> 4. Oh yeah. We can all tell that you're a real
> expert. lol
> 5. You seem to have problems reading.
> 6. Embarrassing.
> 7. What I've said is exactly the case.
> 8. I'm sure that they were good... to you.
>
> Such a string of rehashed childish claptrap you
> have been reduced to. The horse's asshole is hard
> at work. In the real world meanwhile, your teeny
> tiny little scallops are not even a legitimate
> sideshow. They are but a niche within a niche
> within a niche.

So, in other words, ya got nuthin. lol

>
> > That's a myth and mostly applicable to sea
> scallops dumbass.
>
> It wouldn't be easy to spike a bunch of U-10 or
> U-20 sea scallops. The phonies would be too
> completely obvious and easy to spot. But there is
> plenty of history, incentive, and opportunity in
> padding your itty bitty little bays with chunks of
> shark and skate since unknowing derps will line up
> to pay through the nose for whatever is in the
> bag. The harvest has slowly been recovering from
> the historic lows of a decade ago, but these old
> tricks and habits tend to die hard. Particularly
> the ones that let you make a pile of money off
> derp-fools so easily.


That's not even the right telling of the myth dumbass. lol

Yes, the harvest still is limited. That's a big part of why "the season" doesn't necessarily extend at a practical level across all of the legally permitted harvest period. And why the early season is when you get the better product, it tends to get snatched up quickly locally, and before things generally peter-out early for that and other reasons.

>
> > No, it was just you fucking up and not
> understanding what
> > you're reading on Google again.
>
> What I was reading at the time was your 20,000
> leagues beyond stupid claim that scallop season
> was long past. You have not recovered from that
> colossal blunder and you never will.


You fucked up by trying to pretend that you knew something that you clearly don't based solely on what you can Google up. Deal with it.


>
> > "Capes" ARE bay scallops dumbshit. Just as
> > "Peconics" are bay scallops. People call them
> > "Capes" indicating where those particular BAY
> > scallops were caught.
>
> Once more for struggling ELL's and the
> super-hard-of-thinking: none of that matters in
> the slightest. "The scallops were just wonderful"
> is independent of any such nonsense
> considerations. So is a claim that "Scallop
> season is long past." Using the dates of the Cape
> scallop SEASON to illustrate what a complete and
> total ASS you had just made of yourself was
> child's play. Live in shame, Hester. By the way,
> the old salts on the Cape do not refer to Capes as
> Bays. Stop down sometime.


As above, you're just making it more clear that you don't know what the fuck you're talking about. Anyone who can't understand that there's a distinction between when something is considered "in season" and the dates of a legally permitted harvest period is a moron. That obviously includes you. Because the season may extend into January/February/March doesn't make any difference when most all of the good product available that year already has been taken, you can't get the boat out, and the temperature is too low to legally fish you fucking idiot. No, people who know what they're talking about generally don't call them "Capes" either. That doesn't include you who did because, yet again, you have no clue what you're talking about. Nor are the legal harvest periods set for "Capes" vs bay scallops. "Capes" ARE bay scallops. The legal harvest period is set for bay scallops. There is no different legal season for "Capes" vs bay scallops. There are some minor variances for specific locations and areas which are open/closed which may be set locally, but the overall legally permitted harvest period is the same.

>
> > "Scallops have a right to be left alone in
> order
> > for their sweetness to shine."
>
> Scallops do not have any rights, especially once
> harvested. People can cook or not cook them up in
> any way they like. I listed some of the most
> popular ways earlier.
>


Sure they can. And everyone who knows better generally recommends as I did.


> > Coconut risotto? Really? lol!
>
> It's a starch. Not really used to seeing that
> sort of thing, are you? Just ketchup and mustard
> on the side where you dine, is that about right?
> Maybe a bottle of A-1 on the table at the "really
> nice" after-church-on-Sunday places?
>
> > Mmmmm! Those Peconics look good don't they?
>
> Truthfully, they look awfully small, this despite
> obvious efforts to shoot them from such close
> range as to eliminate any frame of reference. And
> since these teeny tiny Peconics are a lot like
> solar eclipses -- only visible in a teeny tiny
> area for a teeny tiny period of time -- there's
> really no point in even speculating about how they
> might taste.
>
> > Here, I'll let Dave tell you about them...
> >
> > “I’d take a Peconic Bay scallop over a sea
> > scallop any day!” says Dave Pasternack, chef
> and
> > co-owner of Esca.
>
> Hahaha! Esca is a southern italian seafood place.
> Are you familiar with southern Italian cuisine?
> All those soups, stews, and sauces! And not
> everyone is exactly thrilled with Chef Dave's
> place. It's not from Yelp! or anything but rather
> from New York Magazine, but the following
> should still be right up your dumbass alley. Note
> that the critics overall rating for Esca is three
> stars out of five, while forty-five reader-reviews
> average 6 out of 10. The list of the "No, I would
> not go back" comments is quite impressive though.
> Here's one from last August...
> --------
> "Arrived close to 10pm on a weeknight. Noticed 3
> empty tables outside,and asked for outdoor seating
> (The entry of the restaurant by the way feels like
> a service station- cramped, staff bustling around
> with trays and you feel like you are in the way
> rather than welcomed and relaxed). We were quoted
> a 10-min wait. Oh well, we sat inside. Our server
> presented drink menus, no food menus. We would
> have preferred to view the menu immediately. She
> came back to take our drink order, still no food
> menus. We ordered the custom sodas which were
> tasteless - nothing close to the sodas at Perry
> Street or Untitled. We were told some of the
> pastas were large enough for two. Since it was
> late and we weren't enjoying our experience, we
> decided to order a pasta and share it, so that we
> could get out of there sooner. Our server then
> informed us of the minimum order policy. One
> appetizer and one entree per person. So tacky.
> I've never felt so unwelcome in a restaurant. We
> refused to order more, and our server put in the
> order for the pasta. When the dish arrived, the
> noodles were not fully cooked. Not al dente.
> UNDERCOOKED. By this time we were hungry and ready
> to leave so we ate it anyway. We eat out 2-3 times
> a week all over town, and I have to say this is
> the worst restaurant experience we've had in
> years. They need a total overhaul in management
> and to go back to the basics of how to treat
> guests. Incredible the difference between Del
> Posto and Esca, it's night and day! Go there
> instead."
> --------
> http://nymag.com/listings/restaurant/esca/


Esca itself wasn't particularly significant. And then you do the usual stupid cherry-picking of the worst review that you can find complaining about the entry and the pasta? lmao You'll find the same reviews for virtually any restaurant. It's a 3-star restaurant within the NYT's 4-star system of which there are very few of either to begin with.

It just happens to be where Dave is chef. Dave generally doesn't do the heavy sauces, but since he specifically suggests just the opposite in the case of bay scallops, that should tell you something. Independent of how best he may personally believe that they are prepared, since you're an "expert" in the restaurant industry, you should understand that Dave can't really slap 6 scallops cooked very simply on a plate and charge people $80 for them Manhattan or not. Dave's opinion was the same that I expressed long before I Googled up his opinion, unlike you whose sole source of knowledge is Google. Even more funny, Dave used the exact same "horsepower" example that you had earlier to make you look even more stupid. lmao Dave was selected by the James Beard Foundation as Best Chef in NYC. Dave's opinion >> Your opinion. Dave wins.

Would you like for me to Google up some more opinions by other top chefs and natives who know what they're doing saying the same who can join in bitch-slapping you? There's really no shortage.

>
> You really do know how to pick 'em, don't you
> bozo! And speaking of which, here's what an order
> of deep-fried Cape scallops with shoestring
> potatoes (again, a starch) would look like. Wow!
> I mean, look at the size of those monsters!
> Careful when dipping one into the tartar sauce!
> .

Fried scallops can be very good. But you don't waste the good ones when they come in season like that. That's for the frozen commodity stuff. You know... like the kind those that you had.

North Shore Native Wrote:
-------------------------------------------------------
> Well you certainly missed out. While you're
> knocking Gloucester off of your bucket list...

Like Vienna, there are many interesting places associated with the North Shore. I'm not sure I'm going to be able to visit all of them.

> Yet, that very common fact seemed to escape you.

Seriously? When I said that I used to drive up out of town and sit along the docks in Rockport, what town did you think I was talking about? Vienna? Herndon? Clifton?

> No qualifier was needed as it was obvious I'd been
> there. However, I'm not so convinced you've been.

I'm not so convinced that you have a grasp of what time it is.

Miserable FAIL ARMY asshole wants his broken clock cleaned again:
-----------------------------------------------------------------
> So, in other words, ya got nuthin. lol

Well, there is all this vast wreckage lying about, and there have been all these endless hours of merriment and laughter at your expense.

> That's not even the right telling of the myth dumbass. lol

Well, I didn't expect you to just sit there and admit to having paid top-dollar for shark-meat all these years, even though you undoubtedly have.

> Yes, the harvest still is limited. That's a big
> part of why "the season" doesn't necessarily
> extend at a practical level across all of the
> legally permitted harvest period. And why the
> early season is when you get the better product,
> it tends to get snatched up quickly locally, and
> before things generally peter-out early for that
> and other reasons.

And a big part of why in the real world, your little niche within a niche within a niche is completely ignored and irrelevant.

> You fucked up by trying to pretend that you knew
> something that you clearly don't based solely on
> what you can Google up. Deal with it.

You've never eaten at Esca, you dipshit. It and your other pathetic google-fumbles are all over this thread. And after all it was you who claimed that SCALLOP SEASON IS LONG PAST -- when it plainly was not -- like the low-level ignorant douchebag dumbfuck that you are and always have been.

> As above, you're just making it more clear that
> you don't know what the fuck you're talking about.

Bwahahahaha! The sounds of the desperate assfuck going down in flames yet again. I don't think this next bit is going to help the raging, flaming butthurt any, but experienced hands on the Cape do NOT refer to their scallops as "bays". But what would you know about it...

"Genuine Cape Scallops are not referred to as “Bays,” so be very careful. Genuine Capes are from Cape Cod, usually around Chatham, Martha's Vineyard and Nantucket. Do not be fooled; there are a lot of impostors out there trading off the quality and name of the genuine Capes. Some are frozen and thawed, some are from Long Island (not bad, but not Capes) and many are from warmer waters, which from a quality standpoint are far inferior to our northern Cape species. I've seen people from wholesalers to markets to restaurants try to sell what I'll call "imitation" Capes. Unless it can substantiate where it's been caught, do yourself a favor and stay away."
--Boston Herald

> No, people who know what they're talking about generally
> don't call them "Capes" either.

Hahaha! You just can't help yourself, can you?

> Sure they can. And everyone who knows better generally
> recommends as I did.

That's been shown over and over again to be a complete crock. You like your teeny weeny little scallops just once a year and either raw or barely cooked when you can get them. Great, but nobody else really gives a shit or ought to.

> Esca itself wasn't particularly significant.

Then why did you mention it? Plainly all you were doing was google-mining, and you once again fell down by coming up with a place that both critics and customers have rather a dim view of.

> And then you do the usual stupid cherry-picking of the
> worst review that you can find complaining about the
> entry and the pasta? lmao

It was the first one in the list.

> You'll find the same reviews for virtually any restaurant.

You'll find a whole string of strikingly similar reviews for Esca on the NY Magazine site. It's one case of "No, I would not go back" after another.

> It's a 3-star restaurant within the NYT's 4-star system
> of which there are very few of either to begin with.

Actually, the reviews for Esca -- the southern Italian seafood place with all the soups, stews, and sauces -- were 3-out-of-5 from the critics and 6-out-of-10 from NYM readers. It said so in plain black-and-white.

> Dave was selected by the James Beard Foundation as Best Chef in NYC.

Actually, the 2015 winner was Mark Ladner of Del Posto, the place that the NY Magazine reader advised people to go to instead of Esca. And really, with ratings like 3/5 and 6/10, I'm surprised your boy hasn't left. Oh wait...he DID leave to go open up Barchetta down in Chelsea. But that place failed. It closed up this past July, so now Ol' Dave has had to limp back uptown to Esca once again.

> Dave's opinion >> Your opinion. Dave wins.

You lose regardless. Big-time. Again.

> Fried scallops can be very good. But you don't
> waste the good ones when they come in season like
> that. That's for the frozen commodity stuff.
> You know... like the kind those that you had.

That's really interesting. But not quite as interesting as this...

Interestingly, deep fried also works well as the batter and hot oil tend to sear in the juices, and the scallop literally explodes in your mouth.
-- Boston Herald

I guess you have never had a scallop that literally explodes in your mouth.

http://www.bostonherald.com/lifestyle/food_beverage/fork_lift/2015/11/celebrate_cape_scallop_season

LOL... Wrote:
-------------------------------------------------------
> Miserable FAIL ARMY asshole wants his broken clock
> cleaned again:
> --------------------------------------------------
> ---------------
> > So, in other words, ya got nuthin. lol
>
> Well, there is all this vast wreckage lying about,
> and there have been all these endless hours of
> merriment and laughter at your expense.


^ Danth's Law in action. lol


>
> > That's not even the right telling of the myth
> dumbass. lol
>
> Well, I didn't expect you to just sit there and
> admit to having paid top-dollar for shark-meat all
> these years, even though you undoubtedly have.


It's that cookie-cutter circles of meat simulating scallops cut out of skate, ray, or shark fins depending on which urban legend you dope. It's bullshit like all of the rest of the stupid crap you post that you found somewhere on Google. But if you're eating frozen sea scallops then you might not notice the difference so...

>
> > Yes, the harvest still is limited. That's a
> big
> > part of why "the season" doesn't necessarily
> > extend at a practical level across all of the
> > legally permitted harvest period. And why the
> > early season is when you get the better
> product,
> > it tends to get snatched up quickly locally,
> and
> > before things generally peter-out early for
> that
> > and other reasons.
>
> And a big part of why in the real world, your
> little niche within a niche within a niche is
> completely ignored and irrelevant.


Riiiightttt... because we all know that only things produced in bulk are worth eating and 'relevant.' Gotcha.

Vrooommm! vroooommm! Listen to all of that horsepower! lol


>
> > You fucked up by trying to pretend that you
> knew
> > something that you clearly don't based solely
> on
> > what you can Google up. Deal with it.
>
> You've never eaten at Esca, you dipshit. It and
> your other pathetic google-fumbles are all over
> this thread. And after all it was you who claimed
> that SCALLOP SEASON IS LONG PAST -- when it
> plainly was not -- like the low-level ignorant
> douchebag dumbfuck that you are and always have
> been.
>


Actually I have. Corporate HQ for a previous job is in Manhattan. I was there on a near-weekly basis. DCA -> LGA on the shuttle. Water taxi into town. There in two hours. Which is how I knew that they'd probably have a better pic than the worst one that you could possibly find that you Googled up and posted. Honestly, it's not really one of my favorites. But nobody can complain about the quality and prep of the fresh seafood. Dave does that very, very well. Not at the level of Maple Ave of course...


> > As above, you're just making it more clear that
> > you don't know what the fuck you're talking
> about.
>
> Bwahahahaha! The sounds of the desperate assfuck
> going down in flames yet again. I don't think
> this next bit is going to help the raging, flaming
> butthurt any, but experienced hands on the Cape do
> NOT refer to their scallops as "bays". But what
> would you know about it...
>
> "Genuine Cape Scallops are not referred to as
> “Bays,” so be very careful. Genuine Capes are
> from Cape Cod, usually around Chatham, Martha's
> Vineyard and Nantucket. Do not be fooled; there
> are a lot of impostors out there trading off the
> quality and name of the genuine Capes. Some are
> frozen and thawed, some are from Long Island (not
> bad, but not Capes) and many are from warmer
> waters, which from a quality standpoint are far
> inferior to our northern Cape species. I've seen
> people from wholesalers to markets to restaurants
> try to sell what I'll call "imitation" Capes.
> Unless it can substantiate where it's been caught,
> do yourself a favor and stay away."
> --Boston Herald
>


I didn't say that anyone called them "bays." I said that "Capes" as you were using the term are BAY scallops. There are no separate seasons for "Capes" and bay scallops as you claimed. "Capes" ARE bay scallops which are harvested in Cape Cod. As "Nantuckets" are bay scallops from there. As "Peconics" are bay scallops from there. They ALL are BAY scallops.


> > No, people who know what they're talking about
> generally
> > don't call them "Capes" either.
>
> Hahaha! You just can't help yourself, can you?


You Google up one article casually referring to BAY scallops from Cape Cod as "Capes" and you believe that you've found a new species. lmao

>
> > Sure they can. And everyone who knows better
> generally
> > recommends as I did.
>
> That's been shown over and over again to be a
> complete crock. You like your teeny weeny little
> scallops just once a year and either raw or barely
> cooked when you can get them. Great, but nobody
> else really gives a shit or ought to.


No, it hasn't. Here, let me explain how this works since you seem to have trouble with it on an ongoing basis. Because you say that something does not make it so. Because you avoid providing any backup for the stupid shit you say and just repeat the same stupid shit over and over does not mean that it's "been shown over and over." lol


>
> > Esca itself wasn't particularly significant.
>
> Then why did you mention it? Plainly all you were
> doing was google-mining, and you once again fell
> down by coming up with a place that both critics
> and customers have rather a dim view of.
>

I noted it as part of Dave's bio dummy. If you think that being one of 30-some NYT 3-star restaurants in Manhattan is "dim" then you're an idiot. I mean, I know it's not Maple Ave. Where do you think that they'd rank on a relative basis with their frozen scallops and coconut risotto? LMAO!


> > And then you do the usual stupid cherry-picking
> of the
> > worst review that you can find complaining about
> the
> > entry and the pasta? lmao
>
> It was the first one in the list.
> > You'll find the same reviews for virtually any
> restaurant.
>
> You'll find a whole string of strikingly similar
> reviews for Esca on the NY Magazine site. It's
> one case of "No, I would not go back" after
> another.


Which was the only one that you posted, not any of the 10 of 10 reviews. Don't be a dope. Everybody knows what you were doing. Want me to go pull some good ones and 4.5 out of 5 star rankings from other sites just to make you look more stupid? How about some for Maple Ave in the same way? Like I said, you can do that same stupid shit for any restaurant.


> > It's a 3-star restaurant within the NYT's 4-star
> system
> > of which there are very few of either to begin
> with.
>
> Actually, the reviews for Esca -- the southern
> Italian seafood place with all the soups, stews,
> and sauces -- were 3-out-of-5 from the critics and
> 6-out-of-10 from NYM readers. It said so in plain
> black-and-white.
>

Which isn't the NYT is it dummy. You know, THE source when you cited it earlier in the thread. lol


> > Dave was selected by the James Beard Foundation
> as Best Chef in NYC.
>
> Actually, the 2015 winner was Mark Ladner of Del
> Posto, the place that the NY Magazine reader
> advised people to go to instead of Esca. And
> really, with ratings like 3/5 and 6/10, I'm
> surprised your boy hasn't left. Oh wait...he DID
> leave to go open up Barchetta down in Chelsea.
> But that place failed. It closed up this past
> July, so now Ol' Dave has had to limp back uptown
> to Esca once again.


Did I say in 2015? Del Posto and Esca are owned and run by some of the same partners/chefs dipshit. If I wanted to look, then I'm sure that I could find people, even if some random dude's review as yours was, recommending just the opposite. But it is a little higher end. Whether Dave can run a restaurant or not wasn't really the point. Not many question his cooking cred as far as seafood goes. Being a restaurant expert, as you "obviously" (*snicker*) are, you should know that whether a place happens to succeed or not doesn't necessarily mean much. Very good places come and go for a variety of reasons. Especially in NYC. I mean it's not the cut-throat environment of Vienna - if you can make it there, you can make it anywhere - but still a tough place at that level.


>
> > Dave's opinion >> Your opinion. Dave wins.
>
> You lose regardless. Big-time. Again.


Uh no. Once again see Danth's Law.

But I probably should have said Dave's opinion >> Your opinion taken from Google. lol


>
> > Fried scallops can be very good. But you don't
> > waste the good ones when they come in season
> like
> > that. That's for the frozen commodity stuff.
> > You know... like the kind those that you had.
>
> That's really interesting. But not quite as
> interesting as this...
>
> Interestingly, deep fried also works well as the
> batter and hot oil tend to sear in the juices, and
> the scallop literally explodes in your mouth.
> -- Boston Herald
>
> I guess you have never had a scallop that
> literally explodes in your mouth.
>
> http://www.bostonherald.com/lifestyle/food_beverag
> e/fork_lift/2015/11/celebrate_cape_scallop_season


Except that, being the complete fuckwad that you are, you selectively left out the rest of what was written preceding your excerpt...

"The way to really appreciate these scallops is to eat them raw. To me, they are the best raw seafood I have ever tasted. Of course most people appreciate them lightly prepared…a quick sauté with a little salt and pepper, a touch of leek...Mmm, I can taste them now."

Which if you look back I believe you'll see is nearly exactly what I said. Thanks bud. Please keep posting your Google finds. They make it easy for me.

(Did you really think that wouldn't be noticed? lol! Dumbfuck.)

While awaiting last rites, FAIL ARMY asshole muttered:
-------------------------------------------------------
> ^ Danth's Law in action. lol

^^^ Catastrophic LOSER in action. Your balls have been cut off here, you know.

> It's that cookie-cutter circles of meat simulating
> scallops cut out of skate, ray, or shark fins
> depending on which urban legend you dope. It's
> bullshit like all of the rest of the stupid crap
> you post that you found somewhere on Google. But
> if you're eating frozen sea scallops then you
> might not notice the difference so...

Oh, of course it's all bullshit. What other explantion could there possibly be?

> Riiiightttt... because we all know that only
> things produced in bulk are worth eating and
> 'relevant.' Gotcha.

You and your niche within a niche within a niche are completely irrelevant. A world full of just wonderful scallops goes on all around you, yet you are without a clue. What a dumbfuck!

> Actually I have. Corporate HQ for a previous job
> is in Manhattan. I was there on a near-weekly
> basis. DCA -> LGA on the shuttle. Water taxi
> into town. There in two hours. Which is how I
> knew that they'd probably have a better pic than
> the worst one that you could possibly find that
> you Googled up and posted. Honestly, it's not
> really one of my favorites. But nobody can
> complain about the quality and prep of the fresh
> seafood. Dave does that very, very well. Not at
> the level of Maple Ave of course...

Gee, I wonder what drove you to include all that travel detail. But you left out the name of the hotel you stayed at and you didn't mention which water taxi took you from LGA to Manhattan. Slip, slip, slip.

> I didn't say that anyone called them "bays." I
> said that "Capes" as you were using the term are
> BAY scallops.

Standard horseshit. Anyone (but you) can see what you saId. Your pansy-ass has been fried once again to a crisp, golden-brown.

> You Google up one article casually referring to
> BAY scallops from Cape Cod as "Capes" and you
> believe that you've found a new species. lmao

Actually, the article was the Boston Herald's lead piece on the opening of the 2015-16 Cape scallop season. Not the same as Opening Day for the Red Sox, mind you -- maybe more like Truck Day. But the honor of penning that article was given to a man who is positively passionate about the subject. Roger Berkowitz began work at the age of ten in his family's fish market at Inman Square in Cambridge during the 1950's, and he hasn't let up since. And I guess you didn't recognize the name as that of the President and CEO of Legal Sea Foods. Needless to say, Roger's opinion >> your opinion. Hence, what I actually posted was yet more direct and solid-as-a-rock evidence of what a completely useless lying assfuck know-nothing dumbshit you are. But there's nothing new about that at all, is there!

> I noted it as part of Dave's bio dummy.

But it has turned out that "Dave", his bio, and his restaurant jobs were not particularly significant. Why do you go on talking about them?

> Which was the only one that you posted, not any of
> the 10 of 10 reviews.

Google it if you want to find 10's. It'll take you quite a while. As noted earlier, the ratings begin as one long list of "No, I would not go back".

> Which isn't the NYT is it dummy. You know, THE source
> when you cited it earlier in the thread. lol

Pay attention for once, asshole. Both the New York Times and New York Magazine have been cited as direct evidence of the worthlessness of your just plain stupid ass-babbling. I guess with all that time invested in bopping back and forth to NYC, you must have lost track of the difference between the two. I could see where that might happen in the mind of a worthless simpleton dipshit.

> Did I say in 2015?

No, you left out the year for some reason.

> Del Posto and Esca are owned and run by some of the same
> partners/chefs dipshit.

Yes, the Batali/Bastianich combine comprises dozens of restaurants on multiple continents. Try the B&B Burger and Beer joint in Las Vegas if you're ever out that way. Bad news for Dave, though. Things at Esca and Del Posto are sort of similar except for the presence or absence of Dave, and here it's the place where Dave DOESN'T work that gets the kudos. So don't bother trying to go to Esca (or Barchetta), but Del Posto is down with all that nifty artsy stuff between Pier 57 and the wonderful High Line Park. It can make for a nice day-trip box to check off if you're ever in that part of town with nice weather and some time to spare.

> Whether Dave can run a restaurant or not wasn't really the point.

No, of course not. No particular significance to him or to Esca. Not sure how either one of them got into the conversation, actually.

> Except that, being the complete fuckwad that you
> are, you selectively left out the rest of what was
> written preceding your excerpt...

Well, none of the part that was omitted (but linked to) was relevant to your asshat claim that serious people would never deep-fry any of your precious little pebbles. Just another world-class fuck-up by you. No reason to change that horse in the middle of a stream.

Well, you've been scalded, scolded, and schooled for another day, so here endeth the lesson. One that yet again leaves you fileted and sauced as a paragon of hopeless fucktardedness. I wonder what new but still thoroughly stupid things you will manage to come up with next! Bwahahahaha!

Opposites attract.

Seeing as the last post that had any relevance to the original topic has been forgotten, makes me wonder why two individuals would spend so much, and have so much time trying to top each other with their knowledge of food and beyond. My guess is that it's really about a deep latent attraction. Instead of chubbing up and spending hours retorting to each other, I would suggest an in-person meeting where you can reenact the tent scene from Brokeback Mountain, and get the release you both so clearly need. Toss a coin to see who gets to spit on their hand first. In the off chance it's actually one guy replying to himself, then I would recommend yoga, so you can spend more time trying suck your own cock, than posting here.

LOL... Wrote:
-------------------------------------------------------
> While awaiting last rites, FAIL ARMY asshole
> muttered:
> --------------------------------------------------
> -----
> > ^ Danth's Law in action. lol
>
> ^^^ Catastrophic LOSER in action. Your balls have
> been cut off here, you know.
>
> > It's that cookie-cutter circles of meat
> simulating
> > scallops cut out of skate, ray, or shark fins
> > depending on which urban legend you dope. It's
> > bullshit like all of the rest of the stupid
> crap
> > you post that you found somewhere on Google.
> But
> > if you're eating frozen sea scallops then you
> > might not notice the difference so...
>
> Oh, of course it's all bullshit. What other
> explantion could there possibly be?
>
> > Riiiightttt... because we all know that only
> > things produced in bulk are worth eating and
> > 'relevant.' Gotcha.
>
> You and your niche within a niche within a niche
> are completely irrelevant. A world full of just
> wonderful scallops goes on all around you, yet you
> are without a clue. What a dumbfuck!
>
> > Actually I have. Corporate HQ for a previous
> job
> > is in Manhattan. I was there on a near-weekly
> > basis. DCA -> LGA on the shuttle. Water taxi
> > into town. There in two hours. Which is how I
> > knew that they'd probably have a better pic
> than
> > the worst one that you could possibly find that
> > you Googled up and posted. Honestly, it's not
> > really one of my favorites. But nobody can
> > complain about the quality and prep of the
> fresh
> > seafood. Dave does that very, very well. Not
> at
> > the level of Maple Ave of course...
>
> Gee, I wonder what drove you to include all that
> travel detail. But you left out the name of the
> hotel you stayed at and you didn't mention which
> water taxi took you from LGA to Manhattan. Slip,
> slip, slip.
>
> > I didn't say that anyone called them "bays." I
> > said that "Capes" as you were using the term
> are
> > BAY scallops.
>
> Standard horseshit. Anyone (but you) can see what
> you saId. Your pansy-ass has been fried once
> again to a crisp, golden-brown.
>
> > You Google up one article casually referring to
> > BAY scallops from Cape Cod as "Capes" and you
> > believe that you've found a new species. lmao
>
> Actually, the article was the Boston Herald's lead
> piece on the opening of the 2015-16 Cape scallop
> season. Not the same as Opening Day for the Red
> Sox, mind you -- maybe more like Truck Day. But
> the honor of penning that article was given to a
> man who is positively passionate about the
> subject. Roger Berkowitz began work at the age of
> ten in his family's fish market at Inman Square in
> Cambridge during the 1950's, and he hasn't let up
> since. And I guess you didn't recognize the name
> as that of the President and CEO of Legal Sea
> Foods. Needless to say, Roger's opinion >> your
> opinion. Hence, what I actually posted was yet
> more direct and solid-as-a-rock evidence of what a
> completely useless lying assfuck know-nothing
> dumbshit you are. But there's nothing new about
> that at all, is there!
>
> > I noted it as part of Dave's bio dummy.
>
> But it has turned out that "Dave", his bio, and
> his restaurant jobs were not particularly
> significant. Why do you go on talking about them?
>
>
> > Which was the only one that you posted, not any
> of
> > the 10 of 10 reviews.
>
> Google it if you want to find 10's. It'll take
> you quite a while. As noted earlier, the ratings
> begin as one long list of "No, I would not go
> back".
>
> > Which isn't the NYT is it dummy. You know,
> THE source
> > when you cited it earlier in the thread. lol
>
> Pay attention for once, asshole. Both the New
> York Times and New York Magazine have been cited
> as direct evidence of the worthlessness of your
> just plain stupid ass-babbling. I guess with all
> that time invested in bopping back and forth to
> NYC, you must have lost track of the difference
> between the two. I could see where that might
> happen in the mind of a worthless simpleton
> dipshit.
>
> > Did I say in 2015?
>
> No, you left out the year for some reason.
>
> > Del Posto and Esca are owned and run by some of
> the same
> > partners/chefs dipshit.
>
> Yes, the Batali/Bastianich combine comprises
> dozens of restaurants on multiple continents. Try
> the B&B Burger and Beer joint in Las Vegas if
> you're ever out that way. Bad news for Dave,
> though. Things at Esca and Del Posto are sort of
> similar except for the presence or absence of
> Dave, and here it's the place where Dave DOESN'T
> work that gets the kudos. So don't bother trying
> to go to Esca (or Barchetta), but Del Posto is
> down with all that nifty artsy stuff between Pier
> 57 and the wonderful High Line Park. It can make
> for a nice day-trip box to check off if you're
> ever in that part of town with nice weather and
> some time to spare.
>
> > Whether Dave can run a restaurant or not wasn't
> really the point.
>
> No, of course not. No particular significance to
> him or to Esca. Not sure how either one of them
> got into the conversation, actually.
>
> > Except that, being the complete fuckwad that
> you
> > are, you selectively left out the rest of what
> was
> > written preceding your excerpt...
>
> Well, none of the part that was omitted (but
> linked to) was relevant to your asshat claim that
> serious people would never deep-fry any of your
> precious little pebbles. Just another world-class
> fuck-up by you. No reason to change that horse in
> the middle of a stream.
>
> Well, you've been scalded, scolded, and schooled
> for another day, so here endeth the lesson. One
> that yet again leaves you fileted and sauced as a
> paragon of hopeless fucktardedness. I wonder what
> new but still thoroughly stupid things you will
> manage to come up with next! Bwahahahaha!


Dude, I could be reading a Stephen King novel rather than your post.

poor little baby Wrote:
-------------------------------------------------------
> Dude, I could be reading a Stephen King novel rather than your post.

Feel free. Nobody has to read any of this if they don't want to. The ones who do want to are apt to be those who happen to enjoy seeing a pathetic lying asshole getting the living shit kicked out of him by a smart and broadly experienced guy. If that kind of thing tends to bore you, then you probably need to be someplace else.

LOL... Wrote:
-------------------------------------------------------
> poor little baby Wrote:
> --------------------------------------------------
> -----
> > Dude, I could be reading a Stephen King novel
> rather than your post.
>
> Feel free. Nobody has to read any of this if they
> don't want to. The ones who do want to are apt to
> be those who happen to enjoy seeing a pathetic
> lying asshole getting the living shit kicked out
> of him by a smart and broadly experienced guy. If
> that kind of thing tends to bore you, then you
> probably need to be someplace else.


Well, it's about time you admitted that you're a pathetic lying asshole!

Stephen King couldn't write anything as horrifying as the saga of two (one multiple personality writing as two people?) scallop-scholar asshats frothing at the mouth (or from other ports), dronning endlessly like the pinheads from "Freaks."

Comatose FAIL ARMY assfuck liar pees all over himself one more time:
--------------------------------------------------------
> Well, it's about time you admitted that you're a pathetic
> lying asshole!

Nobody has to read a single line of this thread, you worthless douche. But rest assured that the ones who do are the ones who enjoy seeing your pathetic weakling little flabby-ass kicked around like a soccer ball in a Brazilian ghetto.

But if you wish now to speak about lying out one's bunghole, suppose you go ahead and tell us which water taxi line it was that took you from LaGuardia to Manhattan on your various trips to "Corporate HQ" and meals at tepidly-rated Esca?

Before you answer, maybe check the graphic below. It's a map of all the existing ferry and water-taxi routes operating around New York Harbor. Do you see a colored line extending from Manhattan up the East River and then hanging a right at the top of the page to complete what would be a 30-minute run out to LaGuardia? No, you don't see that. This is because there has not been any water-taxi service at all to LaGuardia since the year 2000. That's nearly 16 years ago now. Plans were floated to restore service in 2005 but it never happened. Plans are in the works again now, but who knows if anything will ever come of that either.

What this does conclusively tell us of course is that in yet another fit of totally out-classed and hopeless desperation, you simply lied through your fucking teeth. Simply made shit up in a sorry-ass attempt to salvage your already sunken little toy boat. Which is more proof of the long-established fact that you are just a no-account, shit-dealing, worthless piece of low-grade trash. And that is why and how you get the living shit kicked out of you so badly and so often around here. Pathetic little ass-twit.
.
Attachments:

LOL... Wrote:
-------------------------------------------------------
> Comatose FAIL ARMY assfuck liar pees all over
> himself one more time:
> --------------------------------------------------
> ------
> > Well, it's about time you admitted that you're a
> pathetic
> > lying asshole!
>
> Nobody has to read a single line of this thread,
> you worthless douche. But rest assured that the
> ones who do are the ones who enjoy seeing your
> pathetic weakling little flabby-ass kicked around
> like a soccer ball in a Brazilian ghetto.
>
> But if you wish now to speak about lying out one's
> bunghole, suppose you go ahead and tell us which
> water taxi line it was that took you from
> LaGuardia to Manhattan on your various trips to
> "Corporate HQ" and meals at tepidly-rated Esca?
>
> Before you answer, maybe check the graphic below.
> It's a map of all the existing ferry and
> water-taxi routes operating around New York
> Harbor. Do you see a colored line extending from
> Manhattan up the East River and then hanging a
> right at the top of the page to complete what
> would be a 30-minute run out to LaGuardia? No,
> you don't see that. This is because there has not
> been any water-taxi service at all to LaGuardia
> since the year 2000. That's nearly 16 years ago
> now. Plans were floated to restore service in
> 2005 but it never happened. Plans are in the
> works again now, but who knows if anything will
> ever come of that either.
>
> What this does conclusively tell us of course is
> that in yet another fit of totally out-classed and
> hopeless desperation, you simply lied through your
> fucking teeth. Simply made shit up in a sorry-ass
> attempt to salvage your already sunken little toy
> boat. Which is more proof of the long-established
> fact that you are just a no-account, shit-dealing,
> worthless piece of low-grade trash. And that is
> why and how you get the living shit kicked out of
> you so badly and so often around here. Pathetic
> little ass-twit.
> .


Wrong person, dude. I admit to not knowing a thing about scallops or water ferrys in NYC. I can, however, spot a known liar, and that'd be you. You've been called out thread after thread starting with your claim that residences in Merrifield cost $40/sq.ft.

Uh-oh. Looks like Clancy lowered the boom! Nice job, LOL. You put the derp in his place but good.

Sorry about Barchetta, by the way. It never really got going, and the money boys at LDV just weren't willing to carry us any longer. But do come up and try us out at Esca sometime. The train might be a better bet than plane/water-taxi though. We do some very nice work here, and I'm sure you'd enjoy it as our guest. And you'd certainly be the first from this thread to visit us if you were able to stop by. Ciao! Oh, and the James Beard Award was back in 2004.
All best.

Score Keeper Wrote:
-------------------------------------------------------
> Wrong person, dude.

Isn't it always? You got your balls cut off here, asshole. For like the 20-somethingth time. You are just a pathetically permanent punching bag.

Dave Pasternack Wrote:
-------------------------------------------------------
> Uh-oh. Looks like Clancy lowered the boom! Nice
> job, LOL. You put the derp in his place but good.

I'll say! But it's nothing new. The la-la-land loser doesn't know east from west, morning from afternoon, or Park Street from Electric Avenue. From what I've seen, he just gets his butt stuffed into a rubbish bin in thread after thread after thread. This was just one more of those.

Score Keeper Wrote:
-------------------------------------------------------
> Wrong person, dude. I admit to not knowing a
> thing about scallops or water ferrys in NYC.

Worst attempted cover for a total collapse EVER!
.
Attachments:

LOL... Wrote:
-------------------------------------------------------
> Score Keeper Wrote:
> --------------------------------------------------
> -----
> > Wrong person, dude.
>
> Isn't it always? You got your balls cut off here,
> asshole. For like the 20-somethingth time. You
> are just a pathetically permanent punching bag.


As is the standard course of events, you've once again been made to play the fool. The fact that you see you FCC nemesis behind every post means he has kicked the ever living shit out of you at every turn. Just how bad does it sting that you see him everywhere and behind every post? He must've hurt you really horribly for you to be such a butthurt envious bitch. Starting with your claim that Mosaic residences cost $40/sq. ft. to today, you've been exposed as a pathetic lying worm.

Score Keeper Wrote:
-------------------------------------------------------
> I can, however, spot a known liar, and that'd be
> you. You've been called out thread after thread
> starting with your claim that residences in
> Merrifield cost $40/sq.ft.

Wow! Took me a while to track that one down, but it was worth it! Bitching about typo's is for little bitty babies of course, but the real gem was this one...

"...my shed is likely larger than your living room and probably cost more than your car..."
-- Smarter Than You (April 30, 2013)

Zing! And coming up for three years later, the butthurt still burns and burns and burns from it. That's just flat out pathetic!!! Good luck trying to live down this water-taxi debacle, dumbfuck!
.
Attachments:

LOL... Wrote:
-------------------------------------------------------
> Score Keeper Wrote:
> --------------------------------------------------
> -----
> > I can, however, spot a known liar, and that'd
> be
> > you. You've been called out thread after
> thread
> > starting with your claim that residences in
> > Merrifield cost $40/sq.ft.
>
> Wow! Took me a while to track that one down,

I can see how keeping track of all of your lies would be problematic for you. I mean, with your condition and all....

Score Keeper (aka, badly battered Water Taxi Boy) Wrote:
--------------------------------------------------------
> I can see how keeping track of all of your lies
> would be problematic for you. I mean, with your
> condition and all....

That's awfully weak, asshole. So is a colossal case of 3-year old BUTTHURT.
What a pathetic little dweeb.

But is it true that you exchanged your life's work for ownership of a badly upgraded WWII-era home that would be a tear-down anywhere else sitting on a lot that's barely larger than the living area? Tiny rooms, tiny windows, tiny closets, all bunched together into block after block of the land that time forgot? What an awful mistake THAT would have been!

LOL... Wrote:
-------------------------------------------------------
> Score Keeper (aka, badly battered Water Taxi Boy)
> Wrote:
> --------------------------------------------------
> ------
> > I can see how keeping track of all of your lies
> > would be problematic for you. I mean, with
> your
> > condition and all....
>
> That's awfully weak, asshole.

Weak or not, it's the truth.

> But is it true that you exchanged your life's work
> for ownership of a badly upgraded WWII-era home

Home is less than 10 years old. As are most in my neighborhood. Those of us with cash can afford to and do build new. You, meanwhile are stuck in an exurban piece of shit that's likely 20+ years old being held up by a carport.

Yeah. Sucks to be you.

> that would be a tear-down anywhere else sitting on
> a lot that's barely larger than the living area?

Hmm. As mentioned, it's already been torn down and rebuilt.

> Tiny rooms, tiny windows, tiny closets, all
> bunched together into block after block of the
> land that time forgot? What an awful mistake THAT
> would have been!

You just described what you can't afford. How sad for you. Stuck all the way up it there where you are. You can't ecpven leave the house today. It's too cold to get in your car that isn't protected com the frigid temps. What's left of your balls would instantly freeze to your shitty vinyl seats.

Face it, your whole life has been a mistake. One pathetic lie after another to cover up how shitty your existence is.

LOL...

You have issues.

step away from the computer Wrote:
-------------------------------------------------------
> LOL...
>
> You have issues.


Yes, he does. He jumped the shark when his sock puppet named Barbara B. went from demure hausfrau to she-wolf of the SS overnight.

fonz Wrote:
-------------------------------------------------------
> step away from the computer Wrote:
> --------------------------------------------------
> -----
> > LOL...
> >
> > You have issues.
>
>
> Yes, he does. He jumped the shark when his sock
> puppet named Barbara B. went from demure hausfrau
> to she-wolf of the SS overnight.

He's somewhat of a running gag here at FFXU. He is too stupid to realize that many people come on here to goof on him. It's become a bit passé to get him going on his idiotic rants, but some posters still engage in that sort of activity despite the fact that it's altogether unchallenging.

Failed Water-Taxi Asshole Wrote:
-------------------------------------------------------
> Face it, your whole life has been a mistake. One
> pathetic lie after another to cover up how shitty
> your existence is.

As you know, the truth is that I live a much finer lifestyle than you, but while laughing at the perpetual butthurt, I do also appreciate the undying...
.
Attachments:

LOL... Wrote:
-------------------------------------------------------
> Failed Water-Taxi Asshole Wrote:
> --------------------------------------------------
> -----
> > Face it, your whole life has been a mistake.
> One
> > pathetic lie after another to cover up how
> shitty
> > your existence is.
>
> As you know, the truth is that I live a much finer
> lifestyle than you,

LOL! Not by any measurement imaginable!

fonz Wrote:
-------------------------------------------------------
> Yes, he does. He jumped the shark when his sock
> puppet named Barbara B. went from demure hausfrau
> to she-wolf of the SS overnight.

Thank God someone taught you how to spell "hausfrau". Kudos to the teacher as it is clear that you are a terribly slow learner. Traffic was moving smoothly across Electric Avenue into Vienna again yesterday by the way. No trouble at all getting to and from the Fresh Market.

Score Keeper Wrote:
-------------------------------------------------------
> LOL! Not by any measurement imaginable!

We both know better.

LOL... Wrote:
-------------------------------------------------------
> Score Keeper Wrote:
> --------------------------------------------------
> -----
> > LOL! Not by any measurement imaginable!
>
> We both know better.


The only thing we "both know" is that you've been humiliated and embarrassed here for quite some time now. The only difference is that only one of us is willing to say it! You've simply been reduced to something to be made fun of by many people - nothing more, nothing less.

LOL... Wrote:
-------------------------------------------------------
> But if you wish now to speak about lying out one's
> bunghole, suppose you go ahead and tell us which
> water taxi line it was that took you from
> LaGuardia to Manhattan on your various trips to
> "Corporate HQ" and meals at tepidly-rated Esca?
>
> Before you answer, maybe check the graphic below.
> It's a map of all the existing ferry and
> water-taxi routes operating around New York
> Harbor. Do you see a colored line extending from
> Manhattan up the East River and then hanging a
> right at the top of the page to complete what
> would be a 30-minute run out to LaGuardia? No,
> you don't see that. This is because there has not
> been any water-taxi service at all to LaGuardia
> since the year 2000. That's nearly 16 years ago
> now. Plans were floated to restore service in
> 2005 but it never happened. Plans are in the
> works again now, but who knows if anything will
> ever come of that either.
>
> What this does conclusively tell us of course is
> that in yet another fit of totally out-classed and
> hopeless desperation, you simply lied through your
> fucking teeth. Simply made shit up in a sorry-ass
> attempt to salvage your already sunken little toy
> boat. Which is more proof of the long-established
> fact that you are just a no-account, shit-dealing,
> worthless piece of low-grade trash. And that is
> why and how you get the living shit kicked out of
> you so badly and so often around here. Pathetic
> little ass-twit.
> .

Wow! That's one of most lopsided take-downs I ever saw. Game-set-match-career!

CaptainObvious Wrote:
-------------------------------------------------------
> LOL... Wrote:
> --------------------------------------------------
> -----
> > But if you wish now to speak about lying out
> one's
> > bunghole, suppose you go ahead and tell us
> which
> > water taxi line it was that took you from
> > LaGuardia to Manhattan on your various trips to
> > "Corporate HQ" and meals at tepidly-rated Esca?
>
> >
> > Before you answer, maybe check the graphic
> below.
> > It's a map of all the existing ferry and
> > water-taxi routes operating around New York
> > Harbor. Do you see a colored line extending
> from
> > Manhattan up the East River and then hanging a
> > right at the top of the page to complete what
> > would be a 30-minute run out to LaGuardia? No,
> > you don't see that. This is because there has
> not
> > been any water-taxi service at all to LaGuardia
> > since the year 2000. That's nearly 16 years
> ago
> > now. Plans were floated to restore service in
> > 2005 but it never happened. Plans are in the
> > works again now, but who knows if anything will
> > ever come of that either.
> >
> > What this does conclusively tell us of course
> is
> > that in yet another fit of totally out-classed
> and
> > hopeless desperation, you simply lied through
> your
> > fucking teeth. Simply made shit up in a
> sorry-ass
> > attempt to salvage your already sunken little
> toy
> > boat. Which is more proof of the
> long-established
> > fact that you are just a no-account,
> shit-dealing,
> > worthless piece of low-grade trash. And that
> is
> > why and how you get the living shit kicked out
> of
> > you so badly and so often around here.
> Pathetic
> > little ass-twit.
> > .
>
> Wow! That's one of most lopsided take-downs I
> ever saw. Game-set-match-career!

Aspergers Andy is really getting revved up!

Score Keeper Wrote:
-------------------------------------------------------
> The only thing we "both know" is that you've been
> humiliated and embarrassed here for quite some
> time now. The only difference is that only one of
> us is willing to say it! You've simply been
> reduced to something to be made fun of by many
> people - nothing more, nothing less.

Sad to see that you feed yourself the same sort of bogus and misbegotten slop that you hope to foist off onto others. The only ass you have is the one that's been handed to you here over and over and over again, my little water-taxi boy.

LOL... Wrote:
-------------------------------------------------------
> Score Keeper Wrote:
> --------------------------------------------------
> -----
> > The only thing we "both know" is that you've
> been
> > humiliated and embarrassed here for quite some
> > time now. The only difference is that only one
> of
> > us is willing to say it! You've simply been
> > reduced to something to be made fun of by many
> > people - nothing more, nothing less.
>
> Sad to see that you feed yourself the same sort of
> bogus and misbegotten slop that you hope to foist
> off onto others. The only ass you have is the one
> that's been handed to you here over and over and
> over again, my little water-taxi boy.

Sorry, asshat. The only water taxi I've parked my ass on is in Chicago. Ruh roh, rover, you're barking up the wrong tree and pissing on your own leg at the same time.

LOL... Wrote:
-------------------------------------------------------
> Comatose FAIL ARMY assfuck liar pees all over
> himself one more time:
> --------------------------------------------------
> ------
> > Well, it's about time you admitted that you're a
> pathetic
> > lying asshole!
>
> Nobody has to read a single line of this thread,
> you worthless douche. But rest assured that the
> ones who do are the ones who enjoy seeing your
> pathetic weakling little flabby-ass kicked around
> like a soccer ball in a Brazilian ghetto.
>
> But if you wish now to speak about lying out one's
> bunghole, suppose you go ahead and tell us which
> water taxi line it was that took you from
> LaGuardia to Manhattan on your various trips to
> "Corporate HQ" and meals at tepidly-rated Esca?
>
> Before you answer, maybe check the graphic below.
> It's a map of all the existing ferry and
> water-taxi routes operating around New York
> Harbor. Do you see a colored line extending from
> Manhattan up the East River and then hanging a
> right at the top of the page to complete what
> would be a 30-minute run out to LaGuardia? No,
> you don't see that. This is because there has not
> been any water-taxi service at all to LaGuardia
> since the year 2000. That's nearly 16 years ago
> now. Plans were floated to restore service in
> 2005 but it never happened. Plans are in the
> works again now, but who knows if anything will
> ever come of that either.
>
> What this does conclusively tell us of course is
> that in yet another fit of totally out-classed and
> hopeless desperation, you simply lied through your
> fucking teeth. Simply made shit up in a sorry-ass
> attempt to salvage your already sunken little toy
> boat. Which is more proof of the long-established
> fact that you are just a no-account, shit-dealing,
> worthless piece of low-grade trash. And that is
> why and how you get the living shit kicked out of
> you so badly and so often around here. Pathetic
> little ass-twit.
> .


LMAO! You fucking idiot. I said a PREVIOUS job. Do you understand what the word previous means? I didn't say that I still took it.

Only reason that I mentioned it at all was that was my regular commute for a long time and it was the fastest way into town. No, that wasn't the last time that I was there.

Best part is that you actually wasted time out of your pitiful, empty life to try to research the thing. LOL!!! Jesus Phucking Christ dude. I win on that basis alone.

BTW, it was called the Delta Water Shuttle dumbshit. Also took the Acela now and then. Want to check that one out too? lol Flew into Newark and Kennedy sometimes if I was coming back from somewhere else. They're still there last time I checked.

Too fucking funny. Go away for a few days and you go full retard complete with breaking out your sock puppets to pat yourself on the back for your mad sleuthing skillz.

Score Keeper Wrote:
-------------------------------------------------------
>
> Sorry, asshat. The only water taxi I've parked my
> ass on is in Chicago. Ruh roh, rover, you're
> barking up the wrong tree and pissing on your own
> leg at the same time.


Asshole... can't seem to grasp that there are multiple people here who abuse his dumb ass.

This is.
Attachments:

So, any word on the possible relocation of Nielsen's? Since I doubt they will be serving scallops, we should not really have to worry much about whether they are in season or not...

LOL... Wrote:
-------------------------------------------------------
> While awaiting last rites, FAIL ARMY asshole
> muttered:
> --------------------------------------------------
> -----
> > ^ Danth's Law in action. lol
>
> ^^^ Catastrophic LOSER in action. Your balls have
> been cut off here, you know.


^ The rare double-Danth only achieved by Goatse-sized Assholes... Nice work. lol

>
> > It's that cookie-cutter circles of meat
> simulating
> > scallops cut out of skate, ray, or shark fins
> > depending on which urban legend you dope. It's
> > bullshit like all of the rest of the stupid
> crap
> > you post that you found somewhere on Google.
> But
> > if you're eating frozen sea scallops then you
> > might not notice the difference so...
>
> Oh, of course it's all bullshit. What other
> explantion could there possibly be?
>


It's an urban legend retard.


> > Riiiightttt... because we all know that only
> > things produced in bulk are worth eating and
> > 'relevant.' Gotcha.
>
> You and your niche within a niche within a niche
> are completely irrelevant. A world full of just
> wonderful scallops goes on all around you, yet you
> are without a clue. What a dumbfuck!
>

I saw that they had bags of frozen Tater Tots on sale at Wegmans the other day. Get 'em while you can. lol


> > Actually I have. Corporate HQ for a previous
> job
> > is in Manhattan. I was there on a near-weekly
> > basis. DCA -> LGA on the shuttle. Water taxi
> > into town. There in two hours. Which is how I
> > knew that they'd probably have a better pic
> than
> > the worst one that you could possibly find that
> > you Googled up and posted. Honestly, it's not
> > really one of my favorites. But nobody can
> > complain about the quality and prep of the
> fresh
> > seafood. Dave does that very, very well. Not
> at
> > the level of Maple Ave of course...
>
> Gee, I wonder what drove you to include all that
> travel detail. But you left out the name of the
> hotel you stayed at and you didn't mention which
> water taxi took you from LGA to Manhattan. Slip,
> slip, slip.


Wasn't giving details Super Sleuth. Just the standard routine. Manhattan's not a real tough place to get to.

>
> > I didn't say that anyone called them "bays." I
> > said that "Capes" as you were using the term
> are
> > BAY scallops.
>
> Standard horseshit. Anyone (but you) can see what
> you saId. Your pansy-ass has been fried once
> again to a crisp, golden-brown.


Yeah they can by scrolling up and seeing that you completely fucked that one up too. There is no separate season for "Capes" and bay scallops. Do you know why that is? No, you don't. That's why you fucked it up. lol


>
> > You Google up one article casually referring to
> > BAY scallops from Cape Cod as "Capes" and you
> > believe that you've found a new species. lmao
>
> Actually, the article was the Boston Herald's lead
> piece on the opening of the 2015-16 Cape scallop
> season. Not the same as Opening Day for the Red
> Sox, mind you -- maybe more like Truck Day. But
> the honor of penning that article was given to a
> man who is positively passionate about the
> subject. Roger Berkowitz began work at the age of
> ten in his family's fish market at Inman Square in
> Cambridge during the 1950's, and he hasn't let up
> since. And I guess you didn't recognize the name
> as that of the President and CEO of Legal Sea
> Foods. Needless to say, Roger's opinion >> your
> opinion. Hence, what I actually posted was yet
> more direct and solid-as-a-rock evidence of what a
> completely useless lying assfuck know-nothing
> dumbshit you are. But there's nothing new about
> that at all, is there!


Actually it was more a filler piece written by the guy who runs Legal Seafood. lol

>
> > I noted it as part of Dave's bio dummy.
>
> But it has turned out that "Dave", his bio, and
> his restaurant jobs were not particularly
> significant. Why do you go on talking about them?
>

Dave is widely regarded as one of, if not the, best seafood chef in NYC. He was named Best Chef in NYC. The restaurant itself is a NYM Critic's Pick and was 20th in it's ranking of 101 best restaurants in NYC from first to last and the subject of regular good reviews by NYM. One of their 10 best Italian restaurants (in NYC that means something). Numerous other reviews finding it "perpetually outstanding." As well as praising Dave's cooking in numerous featured recipes. That's in YOUR OWN NYM SOURCE, in addition to being highly rated by the NYT, etc. If you read past the Weekly Reader Guide section that you Googled up, then you might have seen that. And that's in Manhattan, not Vienna.

>
> > Which was the only one that you posted, not any
> of
> > the 10 of 10 reviews.
>
> Google it if you want to find 10's. It'll take
> you quite a while. As noted earlier, the ratings
> begin as one long list of "No, I would not go
> back".


No, it takes no time at all. They're in the same NYM Guide that that you cherry-picked that one from.


>
> > Which isn't the NYT is it dummy. You know,
> THE source
> > when you cited it earlier in the thread. lol
>
> Pay attention for once, asshole. Both the New
> York Times and New York Magazine have been cited
> as direct evidence of the worthlessness of your
> just plain stupid ass-babbling. I guess with all
> that time invested in bopping back and forth to
> NYC, you must have lost track of the difference
> between the two. I could see where that might
> happen in the mind of a worthless simpleton
> dipshit.


The only thing that you cited was one cherry-picked review from some dude who didn't like the pasta and the entrance. Break out your Google and see what else is out there Super Sleuth. lol!


>
> > Did I say in 2015?
>
> No, you left out the year for some reason.


Because it's not particularly relevant when someone's been selected as best chef in a place like Manhattan?

>
> > Del Posto and Esca are owned and run by some of
> the same
> > partners/chefs dipshit.
>
> Yes, the Batali/Bastianich combine comprises
> dozens of restaurants on multiple continents. Try
> the B&B Burger and Beer joint in Las Vegas if
> you're ever out that way. Bad news for Dave,
> though. Things at Esca and Del Posto are sort of
> similar except for the presence or absence of
> Dave, and here it's the place where Dave DOESN'T
> work that gets the kudos. So don't bother trying
> to go to Esca (or Barchetta), but Del Posto is
> down with all that nifty artsy stuff between Pier
> 57 and the wonderful High Line Park. It can make
> for a nice day-trip box to check off if you're
> ever in that part of town with nice weather and
> some time to spare.


More Google sleuthing. Nice work. You'd think that you would have known that without Googling being an "expert in the restaurant industry" like you are. lol


>
> > Whether Dave can run a restaurant or not wasn't
> really the point.
>
> No, of course not. No particular significance to
> him or to Esca. Not sure how either one of them
> got into the conversation, actually.


Uh, because you were grasping to try to find some way to discredit the guy who very clearly is a top chef in the city and generally regarded as THE seafood guy?

>
> > Except that, being the complete fuckwad that
> you
> > are, you selectively left out the rest of what
> was
> > written preceding your excerpt...
>
> Well, none of the part that was omitted (but
> linked to) was relevant to your asshat claim that
> serious people would never deep-fry any of your
> precious little pebbles. Just another world-class
> fuck-up by you. No reason to change that horse in
> the middle of a stream.
>

Yeah, actually it was. And it said exactly what I said. Same thing that Dave said. Same thing that everyone else who knows what the fuck they're talking about will say vs some frozen scallop, coconut risotto-eating Asshole... who has to Google up their next thought.

Well, #7 Reamer, thanks for the update as to whether Nielsen's is going to relocate, and to where! Your input is very valuable...

V. Enna Wrote:
-------------------------------------------------------
> Well, #7 Reamer, thanks for the update as to
> whether Nielsen's is going to relocate, and to
> where! Your input is very valuable...


Sorry, don't know. Try Google? lol!

Score Keeper Wrote:
-------------------------------------------------------
> Sorry, asshat. The only water taxi I've parked my
> ass on is in Chicago. Ruh roh, rover, you're
> barking up the wrong tree and pissing on your own
> leg at the same time.

Tell it to Barbara B., slowpoke.

LOL... Wrote:
-------------------------------------------------------
> Score Keeper Wrote:
> --------------------------------------------------
> -----
> > Sorry, asshat. The only water taxi I've parked
> my
> > ass on is in Chicago. Ruh roh, rover, you're
> > barking up the wrong tree and pissing on your
> own
> > leg at the same time.
>
> Tell it to Barbara B., slowpoke.

I just did, shit for brains.

Score Keeper Wrote:
-------------------------------------------------------
> LOL... Wrote:
> --------------------------------------------------
> -----
> > Score Keeper Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > Sorry, asshat. The only water taxi I've
> parked
> > my
> > > ass on is in Chicago. Ruh roh, rover, you're
> > > barking up the wrong tree and pissing on your
> > own
> > > leg at the same time.
> >
> > Tell it to Barbara B., slowpoke.
>
> I just did, shit for brains.

Game, set, match.

OMG you're a Dumbphuck lol! Wrote:
-------------------------------------------------------
> LMAO! You fucking idiot. I said a PREVIOUS job.
> Do you understand what the word previous means?
> I didn't say that I still took it.

Your cause is lost, asshole. You've once again been black-and-white outed as a worthless serial liar. Go look up the number of days on which Esca and any water-taxi at all to/from LGA were both in operation. Clueless dumbfuck!

> Best part is that you actually wasted time out of
> your pitiful, empty life to try to research the
> thing. LOL!!! Jesus Phucking Christ dude. I win
> on that basis alone.

Took me several minutes, numb-nuts. I typically have that kind of time to spare.

> Too fucking funny. Go away for a few days and you
> go full retard complete with breaking out your
> sock puppets to pat yourself on the back for your
> mad sleuthing skillz.

You were actually sitting right there, not willing to show your face while helplessly absorbing the sting and burn of yet another merciless beat-down at the hands of some guy with a few simple facts at hand. As usual, you have no command over those sorts of things and are thus an easy target to knock down and stomp on. And then, after taking several days to compose yourself and screw up your courage, you try to slither back as if you missed it all and nothing really happened? Not remotely credible, you miserable failure and worthless shadow of an actual person! You can just go fuck yourself and your entire FAIL ARMY of now slaughtered toy soldiers, you dickless pile of shit. Lie back and wallow in the acid depths of your total defeat and humiliation here.

I'm writing a check to the Aspergers Foundation right this minute...there HAS to be a cure!

Reamer Wrote:
-------------------------------------------------------
> Asshole... can't seem to grasp that there are
> multiple people here who abuse his dumb ass.

HINT: You just aren't good at this! Trying to post back-to-back at midnight while pretending to be half a dozen different people is something that only a brain-damaged dumbfuck would ever be stupid enough to undertake. That's ONE brain-damaged dumbfuck in this case, by the way.

V. Enna Wrote:
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> So, any word on the possible relocation of
> Nielsen's? Since I doubt they will be serving
> scallops, we should not really have to worry much
> about whether they are in season or not...
.
Attachments:

Worst thread in history... Wrote:
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> This is.

For you, it may have been, although there are quite a number of other candidates.

Scallopback Dress Wrote:
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> I'm writing a check to the Aspergers Foundation
> right this minute...there HAS to be a cure!


Even if you cured his Asperger's, you couldn't cure his stupid.

#7 Reamer Wrote:
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> ^ The rare double-Danth only achieved by
> Goatse-sized Assholes... Nice work. lol

Fully earned and deserved, you witless non-achieving failtard asshole.

> It's an urban legend retard.

No, it's an economic fact of life, moron. The opportunity to pad particularly thin harvests with look-alike product is irresistible to many when the lives and well-being of themselves and their families depend on what they can take in. Since in reality you don't participate in this particular market, you've not likely been ripped off by it, but those who actually do participate almost certainly have been.

> I saw that they had bags of frozen Tater Tots onsale at
> Wegmans the other day. Get 'em while you can. lol

Like fresh, wild-caught scallops, frozen tater tots are available in this market every single day of the year.

> Wasn't giving details Super Sleuth. Just the
> standard routine. Manhattan's not a real tough
> place to get to.

Manhattan is a VERY tough place to get to via water-taxi from LGA, you pathetic lying asshole. And the reason you were trying to pad the detail of your "trip" was knowing in your own mind that the whole story was fabricated nonsense. None of it ever happened. The whole thing was just more made-up bullshit.

> There is no separate season for "Capes" and bay scallops.
> Do you know why that is? No, you don't. That's why you
> fucked it up. lol

No go, moron. You already flubbed that whole thing right into Davy Jones' locker.

> Actually it was more a filler piece written by the
> guy who runs Legal Seafood. lol

It was a f-e-a-t-u-r-e piece, the writing of which was entrusted to a Boston seafood legend.

> Dave is widely regarded as one of, if not the,
> best seafood chef in NYC.

We've been through his resumé, douche. It's kind of spotty.

> He was named Best Chef in NYC.

What year was that again?

> The restaurant itself is a NYM Critic's Pick and was 20th
> in it's ranking of 101 best restaurants in NYC from first
> to last and the subject of regular good reviews by NYM.

Face the plain-and -simple facts: it got 3 stars out of 5 from NYM's panel of critics and 6 out of 10 from NYM's readers. The number of "No, I would not go back" comments is what truly stands out about the place.

> No, it takes no time at all. They're in the same
> NYM Guide that that you cherry-picked that one from.

Again for the benefit of completely ignorant assholes, the review posted was first in the list and indistinguishable from the half-dozen or so first-page entries that followed it. You fucked up. A whole city full of restaurants to choose from, and you let one stupid google-hit on "Peconic scallops" lead you off into asshole-land. No place like home.

> The only thing that you cited was one cherry-picked review
> from some dude who didn't like the pasta and the entrance.
> Break out your Google and see what else is out there Super
> Sleuth. lol!

No, that's of course quite wrong. There were several posts based on NY Times corrections of your baseless stupid-shit claims. NY Magazine didn't come along until you falsely claimed to have eaten at Esca after zipping over there from LGA via WATER-FUCKING-TAXI, you worthless lying assfuck!

> Because it's not particularly relevant when someone's
> been selected as best chef in a place like Manhattan?

2004 was relevant enough for you to have deliberately left it out. Stupid dumbfuck!

> More Google sleuthing. Nice work. You'd think that you
> would have known that without Googling being an "expert
> in the restaurant industry" like you are. lol

Well, I did grow up tooling around in NYC from the Bowery to Queens. And of course the High Line and its effects on surrounding areas have been well-documented in all sorts of media that you perhaps pay no attention to.

> Uh, because you were grasping to try to find some way to
> discredit the guy who very clearly is a top chef in the
> city and generally regarded as THE seafood guy?

You failed to vet your google-guy and paid a price for it. Do you think Barchetta never happened?

> Yeah, actually it was. And it said exactly what I said.
> Same thing that Dave said. Same thing that everyone else
> who knows what the fuck they're talking about will say vs
> some frozen scallop, coconut risotto-eating Asshole...
> who has to Google up their next thought.

The point was over your dumbfuck claim that real scallop people would never deep-fry one of your stupid little chickpea-sized specimens. That of course was easily shown to have been just another total load of shit straight from the horse's asshole.

And the bottom line here is that there is nothing left for you to salvage. Everything you have claimed from the outset has been sent straight to the bottom of the sea. You're just another no-account irrelevant asshole, and there is no one who is going to think any differently of you for any more of your dumbshit lies and whining.

side street driver Wrote:
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> LOL... Wrote:
> --------------------------------------------------
> -----
> > side street driver Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > You might want to get put and about more.
> > There
> > > are numerous arteries through Vienna that
> allow
> > > for a bypass of Vienna within the town
> limits.
> >
> > None have been built since the last time your
> > sorry ass was slashed over this ridiculous
> claim.
> > Idiotic resort to town snow-plow priorities did
> > not serve you well then, and it won't now.
> There
> > are further no diagonal cut-throughs on town
> > streets that lead from southbound Gallows to
> Park.
> > And of course, streets that are two stinking
> > blocks long with a STOP sign in the middle are
> NOT
> > arteries, you permanently hapless stupid shit.
> >
> > Your actual options here are...
> >
> > 1. Sit and stew in traffic on 123.
> >
> > 2. Use established bypass routes to go around
> the
> > town.
> >
> > 3. Waste time and gas trying to navigate the
> > morass of cul-de-sacs, T-intersections, 4-way
> > stops, dips, speed bumps, and chicanes that
> will
> > very slowly lead you either to one of the
> bypass
> > routes that you should have taken to begin with
> > (Option-2), or back to 123 (Option-1).
>
>
> Fairfax to Tyson's last Friday afternoon/evening:
>
> Chain Bridge Rd. to Courthouse to Ware to Kingsley
> to Park to Cedar to Gallows over the Gallows
> Branch bridge and in the garage 7 minutes before
> the predicted time had I used Maple.
>
> Eat it, asshole.


I want to thank whoever posted this information. 123, 29, 66 and all other major routes in the area were bumper to bumper this evening. I reversed these routes and saved more time than I can imagine. Also, a big thumbs up to the Vienna road crews. The streets on this route were cleared to the pavement. You could tell as soon as you entered Vienna and when you left. The state maintained roads in Fairfax couldn't compare.

side street driver asshole Wrote:
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> I want to thank whoever posted this information.

Go fuck your ignorant self, you disreputable lying douchebag. You started with nothing here and ended with much less than that.

a grateful FFXU user Wrote:
-------------------------------------------------------
> side street driver Wrote:
> --------------------------------------------------
> -----
> > LOL... Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > side street driver Wrote:
> > >
> >
> --------------------------------------------------
>
> >
> > > -----
> > > > You might want to get put and about more.
> > > There
> > > > are numerous arteries through Vienna that
> > allow
> > > > for a bypass of Vienna within the town
> > limits.
> > >
> > > None have been built since the last time your
> > > sorry ass was slashed over this ridiculous
> > claim.
> > > Idiotic resort to town snow-plow priorities
> did
> > > not serve you well then, and it won't now.
> > There
> > > are further no diagonal cut-throughs on town
> > > streets that lead from southbound Gallows to
> > Park.
> > > And of course, streets that are two stinking
> > > blocks long with a STOP sign in the middle
> are
> > NOT
> > > arteries, you permanently hapless stupid
> shit.
> > >
> > > Your actual options here are...
> > >
> > > 1. Sit and stew in traffic on 123.
> > >
> > > 2. Use established bypass routes to go around
> > the
> > > town.
> > >
> > > 3. Waste time and gas trying to navigate the
> > > morass of cul-de-sacs, T-intersections, 4-way
> > > stops, dips, speed bumps, and chicanes that
> > will
> > > very slowly lead you either to one of the
> > bypass
> > > routes that you should have taken to begin
> with
> > > (Option-2), or back to 123 (Option-1).
> >
> >
> > Fairfax to Tyson's last Friday
> afternoon/evening:
> >
> > Chain Bridge Rd. to Courthouse to Ware to
> Kingsley
> > to Park to Cedar to Gallows over the Gallows
> > Branch bridge and in the garage 7 minutes
> before
> > the predicted time had I used Maple.
> >
> > Eat it, asshole.
>
>
> I want to thank whoever posted this information.
> 123, 29, 66 and all other major routes in the area
> were bumper to bumper this evening. I reversed
> these routes and saved more time than I can
> imagine. Also, a big thumbs up to the Vienna road
> crews. The streets on this route were cleared to
> the pavement. You could tell as soon as you
> entered Vienna and when you left. The state
> maintained roads in Fairfax couldn't compare.


No problem. I'm glad it helped you out. I've heard the horror stories from last night and seen the carnage of cars abandoned and damaged this morning. Glad you made it home safe and in a more timely manner than most of your fellow travelers.

Stay safe this weekend and plan ahead!

The Vienna road crews were out early. All the streets were strewn with mattress covers, and the covers were promptly removed and laundered after the snow fell, ready for the storm tomorrow...

OMG you're a Dumbphuck lol! Wrote:
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> BTW, it was called the Delta Water Shuttle, dumbshit.

FYI, the Delta Water Shuttle ceased operations in 1998.