Radon and Lobsters

[M@]

We had to get a radon system installed to sell this house - and the guy who came to install it was very impressed with the little ticket I have framed on the ski wall in the garage. We got to talking, he was a TUX regular a few years back before the kids came.

He told be he once shepa'd for a group of doctors heading up to tux and he was in charge of carrying like 50pounds of live lobsters up the Tux trail. I believe it - I once saw a group up there that had sherpas to carry a grill and big sized propane tank.

M@

[ptex1.1]

I wounder what a gig like that pays. I'd do it.

[Affix Snow]

I dont know how i feel about that......

Although the thought of a bunch of lobsters running around the deck at hojos makes me giggle.

"Yarggghh...I run a small school for wussy lobsters."

[RR]

in '69 your truly made a few bucks schlepping goods and trash for High Country folk all along the Tuolumne.

Seems they hated going back into the smoggy Valley for supplies...

Money was not so good, but the tips were smokin!

[elwood]

Money was not so good, but the tips were smokin!

Hehe, I love tips like that. :)

[pulverschwein]

I've had surf and turf at HL and GOS, but don't think I've carried for anyone but myself, my sweetie and maybe a buddy.

Whole live lobsters though? That's just unnecessary decadence. Kill the bugs in the parking lot or at home, freeze tails and claws and save yourself carrying two thirds of the weight.

Doubt I've ever overnighted in GOS without having a filet mignon - one of the major benefits of winter camping - built in refrigeration. With the compactness of the filet, it's a no-brainer. Use leftover steak to season your tomato sauce for dinner on night 2. In warmer weather, I use sopresata or other preservative laden tasty pork products for the same purpose.

[The Lisa]

I've had surf and turf at HL and GOS, but don't think I've carried for anyone but myself, my sweetie and maybe a buddy.

Doubt I've ever overnighted in GOS without having a filet mignon - one of the major benefits of winter camping - built in refrigeration. With the compactness of the filet, it's a no-brainer. Use leftover steak to season your tomato sauce for dinner on night 2. In warmer weather, I use sopresata or other preservative laden tasty pork products for the same purpose.

What, no bacon?!! :eek:

[pulverschwein]

What, no bacon?!! :eek:
Bacon's fine when the weather's chilly or any old time when you've got proper refrigermaralazation, natural or human manufactured. But in the summertime, on multi-days with no way to keep it cold, well, it goes bad (I did NOT and will NEVER say bacon IS bad - but, lamentably, it can SPOIL - that's what I meant to say) in such cases, where temps are above, say 45 degrees all night and thar ain't no snow or ice fer fridgermidificationing, a nice pork sausage like sopressata, pepperoni or dry salami, with its attendant preservatives can be utilized as a substitute (albeit an inferior one) for the most delicious of the smoked meats, bacon.

Far be it from me to point out any fault in or of bacon. Perish the thought :o. Sorry.

[The Lisa]

I would never besmirch your reputation by implying you have anti-baconic tendencies.
Perhaps this is why the bacon-flavoured chocolate was created. It may melt but never spoil over the course of a few days.

[Virtual Madman]

Happened upon a summer camp group atop Carragain in 92 who schlepped a bunch of crustacean's up to the tower. As I recall the shells adorned the woods the next day, so much for carry in/carry out. I would imagine the bears loved the treat.:skierpetrified:

[RR]

Happened upon a summer camp group atop Carragain in 92 who schlepped a bunch of crustacean's up to the tower. As I recall the shells adorned the woods the next day, so much for carry in/carry out. I would imagine the bears loved the treat.:skierpetrified: Ha! I bet the bears were pissed when the butter and lemon ran out :D