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The Water Cooler
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oyster eaters beware
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<blockquote data-quote="dennishoddy" data-source="post: 3757706" data-attributes="member: 5412"><p>Yes! you can certainly tell the flavors from the location where they are harvested. I haven't had the opportunity to have some from Chesapeake bay yet. </p><p>Back when you could get away with stuff at the work place in the 80's, our sales staff would be working all week in the Louisiana gulf coast selling drilling bits to the oil field companies. Late Friday evenings one of them would load up their 3/4 ton pickup with fresh off the boat shrimp and bags of fresh oysters, then cover them in a couple hundred pounds of ice. Renew the ice the next morning and be back to Ponca late afternoon. When they got there we would have tables set up, beer bought, cookers set up and the feast would begin when the truck got to the plant. </p><p>We had so much fun at the work place back in those days.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3757706, member: 5412"] Yes! you can certainly tell the flavors from the location where they are harvested. I haven't had the opportunity to have some from Chesapeake bay yet. Back when you could get away with stuff at the work place in the 80's, our sales staff would be working all week in the Louisiana gulf coast selling drilling bits to the oil field companies. Late Friday evenings one of them would load up their 3/4 ton pickup with fresh off the boat shrimp and bags of fresh oysters, then cover them in a couple hundred pounds of ice. Renew the ice the next morning and be back to Ponca late afternoon. When they got there we would have tables set up, beer bought, cookers set up and the feast would begin when the truck got to the plant. We had so much fun at the work place back in those days. [/QUOTE]
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