Topic 40 of 77: Seafood
Wed, Dec 9, 1998 (22:48) |
Host (KitchenManager)
"Putting seafood on the menu is a continual reminder
that there's an alternative to beef."
107 responses total.
Topic 40 of 77 [food]: Seafood
Response 1 of 107: wer (KitchenManager) * Thu, Dec 10, 1998 (23:20) * 5 lines
People for the Ethical Treatment of Animals announced a move to persuade
restaurants to change the word "seafood" to "sea animals" to raise
awareness of fish as "conscious individuals who treasure their lives
as they struggle to survive." That, of course, would be the first step
to persuading consumers to pass on the pompano, the organization hopes.
Topic 40 of 77 [food]: Seafood
Response 2 of 107: Paul Terry Walhus (terry) * Fri, Dec 11, 1998 (00:02) * 2 lines
How about sea folks, that's even friendlier, warmer and cuddlier.
Topic 40 of 77 [food]: Seafood
Response 3 of 107: stacey leigh vura (stacey) * Fri, Dec 11, 1998 (09:29) * 1 lines
sea creatures just doesn't cut it eh?
Topic 40 of 77 [food]: Seafood
Response 4 of 107: wer (KitchenManager) * Fri, Dec 11, 1998 (09:58) * 7 lines
guess not...and:
More than three dozen restaurants banded together to boycott swordfish
during '98 to allow the species to recover from overfishing. But in
the year of the steak, the drive had its detractors. Even if swordfish
were not as easy to cook as sirloin, some opponents said the fish was
in no danger of extinction.
Topic 40 of 77 [food]: Seafood
Response 5 of 107: T Patrick McCourt (PT) * Fri, Dec 11, 1998 (11:27) * 1 lines
I like seafood boycotts. Drives the prices down, and I can afford to eat more of it.
Topic 40 of 77 [food]: Seafood
Response 6 of 107: wer (KitchenManager) * Fri, Dec 11, 1998 (11:44) * 4 lines
The problem that arose with the swordfish was that the
average size of each fish harvested had dropped so much
that fish below mating size were being harvested as their
weren't enough adults to go around...
Topic 40 of 77 [food]: Seafood
Response 7 of 107: wer (KitchenManager) * Fri, Dec 11, 1998 (11:49) * 1 lines
oops, typo...
Topic 40 of 77 [food]: Seafood
Response 8 of 107: T Patrick McCourt (PT) * Fri, Dec 11, 1998 (11:57) * 1 lines
Sorry, I had no idea that they were in danger.
Topic 40 of 77 [food]: Seafood
Response 9 of 107: stacey leigh vura (stacey) * Fri, Dec 11, 1998 (12:00) * 1 lines
has the situation improved?
Topic 40 of 77 [food]: Seafood
Response 10 of 107: wer (KitchenManager) * Fri, Dec 11, 1998 (12:02) * 5 lines
The ban was called for by Chef2000, which I have yet to find
on the web so if anyone knows their url...
They were on the way to being in danger...I think that is why
only a one year ban was called for, and that year is almost up...
I'll keep my eye out for updates!
Topic 40 of 77 [food]: Seafood
Response 11 of 107: wer (KitchenManager) * Fri, Dec 11, 1998 (12:04) * 5 lines
Stace, slippin' in between us like that!
btw, Tim, what's your favorite seafood?
Stace, your's would be all, right?
Topic 40 of 77 [food]: Seafood
Response 12 of 107: T Patrick McCourt (PT) * Fri, Dec 11, 1998 (12:07) * 1 lines
My favorite is lobster.
Topic 40 of 77 [food]: Seafood
Response 13 of 107: wer (KitchenManager) * Fri, Dec 11, 1998 (12:11) * 4 lines
I understand why a lot of people like it,
but for my personal tastes both it and crab
are over rated...at least that leaves more
for everyone else...
Topic 40 of 77 [food]: Seafood
Response 14 of 107: stacey leigh vura (stacey) * Fri, Dec 11, 1998 (12:18) * 18 lines
wer, you ever had lobster fresh outta the lobster trap and into the pot on the East Coast (New England)??
It could possibly change your mind!
My fave is,
hmm...
well there's salmon
oooh and tuna (seared and rawish!)
gotta love cajun catfish
oh heck how about crawfish!!
Halibut, with the right kind of marinade is AMAZING!
not too big on cod.
There.
That's a better question (or easier answer)
What's Stacey's least fave seafood... COD!
Ahem...
sorry bout that.
*grin*
Topic 40 of 77 [food]: Seafood
Response 15 of 107: wer (KitchenManager) * Fri, Dec 11, 1998 (12:29) * 1 lines
and no, I haven't lobster in the prepared in the manner of which you speak...
Topic 40 of 77 [food]: Seafood
Response 16 of 107: stacey leigh vura (stacey) * Fri, Dec 11, 1998 (13:47) * 1 lines
a whole different breed of sea 'animal' as far as I'm concerned!
Topic 40 of 77 [food]: Seafood
Response 17 of 107: T Patrick McCourt (PT) * Fri, Dec 11, 1998 (14:30) * 2 lines
I really like all seafood, It's just that lobster is a favorite. The only place
I will eat lobster is in the Northeast. They ship the culls down here.
Topic 40 of 77 [food]: Seafood
Response 18 of 107: Marcia (MarciaH) * Sun, Jul 4, 1999 (22:05) * 1 lines
Wer, you have to eat it in Maine, you have to dine at picnic tables with newspapers for table cloths, and it is mandatory for partakers to wear bibs. Bathing afterward is recommended!
Topic 40 of 77 [food]: Seafood
Response 19 of 107: Marcia (MarciaH) * Sun, Jul 4, 1999 (22:10) * 1 lines
Mahimahi is also very good. Any pelagic fish is - not full of bones and most delightful to the palate.
Topic 40 of 77 [food]: Seafood
Response 20 of 107: Paul Terry Walhus (terry) * Tue, Jul 6, 1999 (07:36) * 4 lines
Mahimahi, sounds exotic. I see this as a menu choice from time to time,
how does it compare with more familiar fish like trout or salmon, which I
usually end up ordering.
Topic 40 of 77 [food]: Seafood
Response 21 of 107: wer (KitchenManager) * Tue, Jul 6, 1999 (15:23) * 2 lines
it's firm flesh...but not as much so as shark or swordfish...
Topic 40 of 77 [food]: Seafood
Response 22 of 107: stacey leigh vura (stacey) * Tue, Jul 6, 1999 (16:35) * 2 lines
less firm than tuna steaks too
not very fishy (i suppose that could be phrased.."very mild")
Topic 40 of 77 [food]: Seafood
Response 23 of 107: Marcia (MarciaH) * Wed, Jul 7, 1999 (14:55) * 3 lines
Mahimahi is the Hawaiian word for the fish the rest of the English-speaking world calls Dolphin fish (not to be confused with Flipper!) It is much more fine-textured and moist than any species of very large ocean fishes, less fishy, too. That, and the fact that they are pretty small in comparison makes them most costly to consume - but definitely worth it! If you are considering ordering it, ask if it has been frozen. It really matters in this case!
When I first moved to Hawaii I bought a huge chunk of fresh Marlin. It was wonderful, but the meat was so dense we could not get our teeth through it. Most frustrating. My kindly neighbor told me they grate the older tougher fish and press it through cheesecloth to make fishcake, Japanese style.
Topic 40 of 77 [food]: Seafood
Response 24 of 107: Riette Walton (riette) * Tue, Jul 13, 1999 (12:58) * 1 lines
DOLPHIN fish? You can EAT dolphins? WOW! How does it taste?
Topic 40 of 77 [food]: Seafood
Response 25 of 107: Marcia (MarciaH) * Tue, Jul 13, 1999 (17:03) * 1 lines
Dolphin FISH tastes wonderful - light, delicate and moist. Dolphin MAMMAL is not on my menu. I do not even know of anyone who would eat one - or would admit to it, at any rate. If I find one, like about the Jellyfish, I will report back immediatly!
Topic 40 of 77 [food]: Seafood
Response 26 of 107: wer (KitchenManager) * Tue, Jul 13, 1999 (19:00) * 1 lines
I'm sure dolphin the mammal is served somewhere in Japan...
Topic 40 of 77 [food]: Seafood
Response 27 of 107: Marcia (MarciaH) * Tue, Jul 13, 1999 (20:30) * 1 lines
You can count on that, but they also eat Fugu. It is unfortunate someone named the Mahimahi as they did. Most places now it is called by the Hawaiian name so people do not think they are ordering Flipper for dinner. BTW, if they do not stop eating everything they can get their hands on dolphinwise, they will cease to exist anywhere!
Topic 40 of 77 [food]: Seafood
Response 28 of 107: Riette Walton (riette) * Wed, Jul 14, 1999 (13:27) * 2 lines
Dolphins probably taste pretty good. It's more the idea of eating a creature that's more intelligent than some humans that turns me off.
(Not you, Wer!! °grin°)
Topic 40 of 77 [food]: Seafood
Response 29 of 107: Marcia (MarciaH) * Wed, Jul 14, 1999 (13:40) * 1 lines
Wer is in an entirely different food group!(We shall not discuss this delicate subject here)...pretty good? What does it resemble? Oh, and BTW, Welcome back. We missed you, Ree!
Topic 40 of 77 [food]: Seafood
Response 30 of 107: Riette Walton (riette) * Thu, Jul 15, 1999 (09:51) * 3 lines
Thanks, Marcia. That's really kind.
I think Wer can only be clasified as 'mafio tiramisuculus'...
Topic 40 of 77 [food]: Seafood
Response 31 of 107: Marcia (MarciaH) * Thu, Jul 15, 1999 (11:09) * 1 lines
Please, for the isolated Lady in Hawaii, please explain Tiramisu to me. I have heard of it but have no idea what it is.
Topic 40 of 77 [food]: Seafood
Response 32 of 107: stacey leigh vura (stacey) * Thu, Jul 15, 1999 (12:39) * 1 lines
think edible orgasm...
Topic 40 of 77 [food]: Seafood
Response 33 of 107: Marcia (MarciaH) * Thu, Jul 15, 1999 (12:52) * 1 lines
thinking....*grin*
Topic 40 of 77 [food]: Seafood
Response 34 of 107: wer (KitchenManager) * Thu, Jul 15, 1999 (13:24) * 3 lines
try a Marsala custard layered with espresso soaked ladyfingers
and garnished with chocolate covered espresso beans...
(that's a short description of mine, anyway...)
Topic 40 of 77 [food]: Seafood
Response 35 of 107: Marcia (MarciaH) * Thu, Jul 15, 1999 (13:41) * 1 lines
OK, thanks! I used to help my Mom make that under a totally different name. We did not garnish with what you use - they were not available that I know of. We used curls (potato peeler) of semi-sweet and bitter chocolate instead.
Topic 40 of 77 [food]: Seafood
Response 36 of 107: Riette Walton (riette) * Fri, Jul 16, 1999 (16:17) * 1 lines
I don't think I've ever had the Tiramisu 'edible orgasm'. Only the Scottish one, called (honest to God), 'spotted dick'.
Topic 40 of 77 [food]: Seafood
Response 37 of 107: Marcia (MarciaH) * Fri, Jul 16, 1999 (16:47) * 1 lines
Had both, liked the Scottish one best. How about a trifle (the biggest misnomer in the universe if you have to make it.)
Topic 40 of 77 [food]: Seafood
Response 38 of 107: Marcia (MarciaH) * Fri, Jul 16, 1999 (16:50) * 1 lines
I think now that I must find someone who can make me an edible orgasm. That is too incredible to miss, I am sure. I cannot die until I have had this experience (which just make me immortal!)
Topic 40 of 77 [food]: Seafood
Response 39 of 107: Paul Terry Walhus (terry) * Fri, Jul 16, 1999 (19:48) * 3 lines
Leave it to our ree reee to have, uh, "spotted dick". See Jane see. See
spotted dick run. And just what is, dare I ask . . .
Topic 40 of 77 [food]: Seafood
Response 40 of 107: Marcia (MarciaH) * Fri, Jul 16, 1999 (20:05) * 1 lines
Ree, is it not raisins which are added to the mex which cause it to be thus named (as far as the spots go...)? Not even going to guess about the rest of the name...
Topic 40 of 77 [food]: Seafood
Response 41 of 107: Marcia (MarciaH) * Fri, Jul 16, 1999 (20:07) * 1 lines
...actually sounds somewhat painful and highly contageous...!
Topic 40 of 77 [food]: Seafood
Response 42 of 107: Paul Terry Walhus (terry) * Fri, Jul 16, 1999 (22:51) * 2 lines
Changing subject, I had some wonderful catfish at Central Market tonight,
superb!
Topic 40 of 77 [food]: Seafood
Response 43 of 107: Riette Walton (riette) * Sat, Jul 17, 1999 (00:45) * 4 lines
Well, spotted dick just looks like a dick with measles, doesn't it? It's a hot, sweet sort of pudding, Terry. And, I daresay most Scottsmen regard it with a look of envy when the wife orders it.
Marcia, TRIFLE!!!! I adore trifle! And sticky toffee pudding!!
Oh God, this is the wrong topic!
But I haven't had fish for ages and ages. You don't really get good fish in Switzerland.
Topic 40 of 77 [food]: Seafood
Response 44 of 107: Paul Terry Walhus (terry) * Sat, Jul 17, 1999 (07:51) * 2 lines
Where do you have to go in your part of the world to get good fish? Norway?
Topic 40 of 77 [food]: Seafood
Response 45 of 107: Marcia (MarciaH) * Sat, Jul 17, 1999 (12:08) * 1 lines
Lots of Deep lakes around Switzerland. Do you get much fresh water fish? I am sure imported stuff like Scottish Salmon at a price...! We just need a dip-net for dinner here.
Topic 40 of 77 [food]: Seafood
Response 46 of 107: Riette Walton (riette) * Sat, Jul 17, 1999 (15:52) * 1 lines
Yes, we do get fresh water fish here, but I've never taken a liking to it. I'm used to the different kinds of salt water fish that you get on the west African coast - snoek, steenbra, kabeljou, and so on. There is just no comparison. Also, I'm not prepared to pay fifty bucks for a thing that travelled a thousand miles just to get to the market, let alone stay in their freezers for a further few weeks. That's not for me.
Topic 40 of 77 [food]: Seafood
Response 47 of 107: Autumn (autumn) * Sun, Jul 18, 1999 (13:23) * 1 lines
A dick is a bread pudding; the spotted part's the raisins. When my mom picked us up at the airport on a trip back from London I announced, "S. got spotted dick in England!" To which my mother responded, with a raised eyebrow, "Is it catching?" We think we are soooo funny when we're together!
Topic 40 of 77 [food]: Seafood
Response 48 of 107: Paul Terry Walhus (terry) * Sun, Jul 18, 1999 (14:52) * 2 lines
Was she wearing her steenbra?
Topic 40 of 77 [food]: Seafood
Response 49 of 107: Riette Walton (riette) * Sun, Jul 18, 1999 (15:06) * 4 lines
Very funny, sir.
Autumn, at least she didn't ask whether it was 'cunt-agious'.
SORRY; WEBMASTER!!! I just couldn't resist that one!!
Topic 40 of 77 [food]: Seafood
Response 50 of 107: Marcia (MarciaH) * Sun, Jul 18, 1999 (15:14) * 1 lines
*giggle* Yes, I can see the remorse all over everyone's face.*giggle* Autumn, has your mother been lurking about?! How funny!
Topic 40 of 77 [food]: Seafood
Response 51 of 107: wer (KitchenManager) * Sun, Jul 18, 1999 (15:16) * 1 lines
I see nothing, I hear nothing...
Topic 40 of 77 [food]: Seafood
Response 52 of 107: Riette Walton (riette) * Mon, Jul 19, 1999 (03:00) * 1 lines
---and I shall say no more. Admit it, William, you LOVED that one! Didn't ya?
Topic 40 of 77 [food]: Seafood
Response 53 of 107: Marcia (MarciaH) * Mon, Jul 19, 1999 (12:51) * 1 lines
Selective deafness and blindness has served us all well from time to time.
Topic 40 of 77 [food]: Seafood
Response 54 of 107: stacey leigh vura (stacey) * Mon, Jul 19, 1999 (14:34) * 1 lines
oh my!
Topic 40 of 77 [food]: Seafood
Response 55 of 107: Marcia (MarciaH) * Mon, Jul 19, 1999 (15:00) * 1 lines
Has anyone tried Fugu? (yup, Stacey, it is a talent I have developed to survive in a cutthroat academic world.)
Topic 40 of 77 [food]: Seafood
Response 56 of 107: Riette Walton (riette) * Mon, Jul 19, 1999 (15:37) * 1 lines
What tha fug(u)?!
Topic 40 of 77 [food]: Seafood
Response 57 of 107: Marcia (MarciaH) * Mon, Jul 19, 1999 (16:39) * 1 lines
You're not going to believe this, but in very expenive restaurants in Japan they serve this dish. It is the flesh of a reef which has such toxic organs that if it is incorrectly prepared will kill you - dead! It is a macho thing - it is no better than any other bony reef fish, but it is the excitement...or something!
Topic 40 of 77 [food]: Seafood
Response 58 of 107: stacey leigh vura (stacey) * Mon, Jul 19, 1999 (17:07) * 1 lines
... or something!
Topic 40 of 77 [food]: Seafood
Response 59 of 107: Marcia (MarciaH) * Mon, Jul 19, 1999 (18:10) * 1 lines
Ya Know, they drink powdered rhino horns over there as an aphrodesiac. If they can not tell the difference between bladder irritation and excitement, perhaps they get off on toxic organs. I do not think I want to do the research on that.
Topic 40 of 77 [food]: Seafood
Response 60 of 107: wer (KitchenManager) * Mon, Jul 19, 1999 (22:42) * 4 lines
that means I have to...
and, I think Ree has been kidnapped and replaced
with a nonperfect clone as she called me William...
can't recall the last time anyone on here did that...
Topic 40 of 77 [food]: Seafood
Response 61 of 107: Marcia (MarciaH) * Mon, Jul 19, 1999 (22:48) * 1 lines
Uh.....No, you do not!...( she and I have been playing today)
Topic 40 of 77 [food]: Seafood
Response 62 of 107: wer (KitchenManager) * Mon, Jul 19, 1999 (22:51) * 1 lines
(be careful...both of you)
Topic 40 of 77 [food]: Seafood
Response 63 of 107: Marcia (MarciaH) * Mon, Jul 19, 1999 (23:11) * 1 lines
*grin* Promise! *big smile* We'll be careful...*grin*
Topic 40 of 77 [food]: Seafood
Response 64 of 107: wer (KitchenManager) * Mon, Jul 19, 1999 (23:14) * 1 lines
(don't like the sound of that...)
Topic 40 of 77 [food]: Seafood
Response 65 of 107: Marcia (MarciaH) * Mon, Jul 19, 1999 (23:24) * 1 lines
William...don't you trust me?
Topic 40 of 77 [food]: Seafood
Response 66 of 107: Riette Walton (riette) * Tue, Jul 20, 1999 (01:06) * 2 lines
Nonperfect clone indeed!
°sulk°
Topic 40 of 77 [food]: Seafood
Response 67 of 107: wer (KitchenManager) * Tue, Jul 20, 1999 (11:01) * 3 lines
Look, Ree, you've started a trend!
(how much is it gonna take to make up?)
Topic 40 of 77 [food]: Seafood
Response 68 of 107: Autumn (autumn) * Tue, Jul 20, 1999 (11:14) * 1 lines
Toxic food on purpose? Why not just hire snipers to pick you off as you approach the restaurant?
Topic 40 of 77 [food]: Seafood
Response 69 of 107: Alexander Schuth (aschuth) * Tue, Jul 20, 1999 (12:01) * 5 lines
Beg your pardon? Did you just call me, Mrs. Moore?
Alexander
Resident ***Censored, But Willing To Do Anything To Get This Spell-Thing Worked out***, The Spring
Topic 40 of 77 [food]: Seafood
Response 70 of 107: stacey leigh vura (stacey) * Tue, Jul 20, 1999 (12:12) * 1 lines
WOULD YOU STOP IT WITH THE FRUSTRATING EPILOGUES BEHIND YOUR NAME PLEASE (unless of course you are willing to spell out all the blather and tell me what in the hell you are so preturbed about!!!)
Topic 40 of 77 [food]: Seafood
Response 71 of 107: Marcia (MarciaH) * Tue, Jul 20, 1999 (12:51) * 1 lines
*lol* Autumn! That is probably quicker than the lingering death and paralysis that goes along with a mis-prepared Fugu. I like your idea. Too funny!!!
Topic 40 of 77 [food]: Seafood
Response 72 of 107: Riette Walton (riette) * Tue, Jul 20, 1999 (13:08) * 3 lines
LOL!!!
(Wer, many a kind word will help, but grovelling will work fastest!)
Topic 40 of 77 [food]: Seafood
Response 73 of 107: wer (KitchenManager) * Thu, Jul 29, 1999 (12:31) * 21 lines
Here's the sauce I promised, amounts are approximate as I
have never made it with measuring devices, and should be
enough for two fillets...
3 tablespoons butter
3/4 cup heavy cream
1 tablespoon Green Tabasco (or more to taste)
1 tablespoon lime juice (or more to taste)
1/4 cup frozen peas, thawed
1/2 jalapeno, slivered
1/8 teaspoon ground black pepper
1/8 teaspoon ground white pepper
1/2 teaspoon granulated garlic
1 can lump crab meat (or fresh, amount to suite yourself)
Place all the liquid ingredients in saute pan along with the spices,
and reduce by a third. Add peas and jalapeno and lumb crab, continue
cooking until sauce is desired consistency.
That's it.
Topic 40 of 77 [food]: Seafood
Response 74 of 107: Marcia (MarciaH) * Thu, Jul 29, 1999 (14:10) * 1 lines
Thank you, Dear!
Topic 40 of 77 [food]: Seafood
Response 75 of 107: Riette Walton (riette) * Thu, Aug 5, 1999 (08:21) * 1 lines
And what about the grovelling?
Topic 40 of 77 [food]: Seafood
Response 76 of 107: Marcia (MarciaH) * Thu, Aug 5, 1999 (10:56) * 2 lines
I did it for you while you were on hiatus (wherever that is!)...besides, fresh fish does not keep all that well in the hot summer. We needed the recipe.
BTW, any suggestions, William, for the sort of fish we should use? You mentioned fillets, which probably does not mean Shark or Marlin unless you at least double the recipe...trout perhaps? Halibut? Menini? Mempachi?
Topic 40 of 77 [food]: Seafood
Response 77 of 107: wer (KitchenManager) * Fri, Aug 6, 1999 (13:42) * 2 lines
I've only done it with flounder, but it should
go with any mild white fish
Topic 40 of 77 [food]: Seafood
Response 78 of 107: Marcia (MarciaH) * Fri, Aug 6, 1999 (13:45) * 1 lines
Ok, thanks!
Topic 40 of 77 [food]: Seafood
Response 79 of 107: Marcia (MarciaH) * Mon, Oct 18, 1999 (21:45) * 1 lines
I "experienced" a green fish sauce on Ahi (Yellowfin Tuna), but instead of crab they used fresh mushrooms. I also think they used lemon juice rather than lime juice, which is not nearly as pleasant. Actually, checking the posted recipe here with the taste of the one I had...there was very little but the heavy cream and garlic in common. I am sure I would have enjoyed the one here more than the one I had...!
Topic 40 of 77 [food]: Seafood
Response 80 of 107: Marcia (MarciaH) * Mon, Oct 18, 1999 (21:48) * 1 lines
(Does everyone know that a flounder (and a sole) start out like regular-looking fish?! Somewhere during their development into adulthood one eye starts to migrate and the shape changes into what eventually becomes a flat fish...!)
Topic 40 of 77 [food]: Seafood
Response 81 of 107: Isabel (Isabel) * Tue, Oct 19, 1999 (12:31) * 8 lines
I'm HUNGRY!
Oh, eh, sorry....
Topic 40 of 77 [food]: Seafood
Response 82 of 107: Riette Walton (riette) * Wed, Oct 20, 1999 (05:59) * 1 lines
That's weird though, isn't it? Marcia, why would a fish that looks like a regular fish evolve like that? What in nature created the need, do you think?
Topic 40 of 77 [food]: Seafood
Response 83 of 107: Alexander (aschuth) * Wed, Oct 20, 1999 (11:03) * 3 lines
Mebbe they all was paranoid and wanted their backs to a wall, and still see all that'S going on...
And try to get your back to the wall in the ocean! That oughto have kept 'em busy, no?
Topic 40 of 77 [food]: Seafood
Response 84 of 107: Marcia (MarciaH) * Wed, Oct 20, 1999 (15:09) * 1 lines
Actually they are bottom-dwellers who wriggle down into the silt so just their eyes are peeking out. I suspect that as young fish they needed more to eat than they would have gotten if they had been born flat...and as they matured they evolved into what we now have...interesting evolution!
Topic 40 of 77 [food]: Seafood
Response 85 of 107: Riette Walton (riette) * Thu, Oct 21, 1999 (13:20) * 1 lines
Cool! Recently they had a 3-D nature series on tv, and the fish one was great. I think those flat fish were in it too - hiding from sharks as well as their own prey. Would that be right? I love those 3-d things. Why don't they have those cinemas anymore?
Topic 40 of 77 [food]: Seafood
Response 86 of 107: Marcia (MarciaH) * Thu, Oct 21, 1999 (13:31) * 2 lines
Yes, that is their defense mechanism and their stealth quality for stalking prey. Pretty neat, isn't it. Have not seen anthing 3-D but I'll bet it is
great for fish and reef stuff.
Topic 40 of 77 [food]: Seafood
Response 87 of 107: Marcia (MarciaH) * Thu, Oct 21, 1999 (13:35) * 1 lines
Don't know why they no longer show 3-D movies in theaters. I guess it was a fad. They tried it on television and it worked a bit...but it was still blurry!
Topic 40 of 77 [food]: Seafood
Response 88 of 107: Riette Walton (riette) * Sun, Oct 24, 1999 (13:03) * 1 lines
I WISH they'd bring it back. I must have just missed it, and by the time they bring it back I'll probably so old there'll be cataracts over my eyes, and I'll STILL not be able to see it!
Topic 40 of 77 [food]: Seafood
Response 89 of 107: Marcia (MarciaH) * Sun, Oct 24, 1999 (14:28) * 1 lines
They do from time to time here for novelty's sake and nostalgia...You shall not have cataracts. But even if you do, by the time you get them they will remove the cloudy lens and replace it with an artificial one like they do now, in out-patient surgery. It is not as dire as one might think!
Topic 40 of 77 [food]: Seafood
Response 90 of 107: Marcia (MarciaH) * Sun, Oct 24, 1999 (14:29) * 2 lines
I guess we are on topic with this discussion - it falls under the category of
"see food"...
Topic 40 of 77 [food]: Seafood
Response 91 of 107: Alexander (aschuth) * Mon, Oct 25, 1999 (16:04) * 1 lines
I see...
Topic 40 of 77 [food]: Seafood
Response 92 of 107: Riette Walton (riette) * Tue, Oct 26, 1999 (03:36) * 3 lines
ha-ha! Good one!
You know what, I had a fishy dishy in the Swiss mountains this weekend. It was a little surreal, but very good. Just don't ask me what it was!
Topic 40 of 77 [food]: Seafood
Response 93 of 107: Autumn (autumn) * Tue, Oct 26, 1999 (19:24) * 1 lines
Did you go with Chris?
Topic 40 of 77 [food]: Seafood
Response 94 of 107: Riette Walton (riette) * Wed, Oct 27, 1999 (02:51) * 1 lines
No, just me and the girls.
Topic 40 of 77 [food]: Seafood
Response 95 of 107: Marcia (MarciaH) * Wed, Oct 27, 1999 (16:02) * 2 lines
I know you said not to ask you what it was. but...what was it? crab? lobster?
sea urchin? fish? eel? other?
Topic 40 of 77 [food]: Seafood
Response 96 of 107: Autumn (autumn) * Wed, Oct 27, 1999 (22:20) * 1 lines
Oh, now I know all about it from the travel conf...
Topic 40 of 77 [food]: Seafood
Response 97 of 107: Riette Walton (riette) * Thu, Oct 28, 1999 (05:15) * 3 lines
It was DEFENITELY a fish, Marcia. It was battered, and there was a sort of nut sauce all over it. Wundafool!
And we had fondue. Country folk REALLY know how to make fondue!
Topic 40 of 77 [food]: Seafood
Response 98 of 107: Paul Terry Walhus (terry) * Thu, Oct 28, 1999 (08:45) * 4 lines
How do you make fondue, Ree Head?
Topic 40 of 77 [food]: Seafood
Response 99 of 107: Riette Walton (riette) * Thu, Oct 28, 1999 (12:48) * 2 lines
First you get the cheese mixture from a good cheese shop - only 'rezent', you know, STRONG cheese. You stick it in the pot, put it on the stove. You add af good fondue wine - to cover about 2 cm of the bottom of the pot. Then you wait until the whole thing melts and forms a big sort of clump in the bottom. Then you mix a spoonful of mais powder with a (kirsch) glass full of kirsch. That binds the fondue. You stir it until it's smooth, add a heap of mixed pepper and nutmeg, and there you go! Apart f
om bread you can dip potatoes (the smaller, the better they taste with cheese), raw button mushrooms, pickles, olives - all of those things are great with the bread and fondue.
Topic 40 of 77 [food]: Seafood
Response 100 of 107: Paul Terry Walhus (terry) * Thu, Oct 28, 1999 (13:55) * 3 lines
rezent, what's that wee?
Topic 40 of 77 [food]: Seafood
Response 101 of 107: Riette Walton (riette) * Fri, Oct 29, 1999 (10:32) * 2 lines
Wee? Really, you MUST stop this flattering, Mr Walhus!
ha-ha, NO, rezent cheese is just very strong cheese. Is there a word for that in English?
Topic 40 of 77 [food]: Seafood
Response 102 of 107: Paul Terry Walhus (terry) * Fri, Oct 29, 1999 (13:15) * 2 lines
pungent?
Topic 40 of 77 [food]: Seafood
Response 103 of 107: Marcia (MarciaH) * Fri, Oct 29, 1999 (13:32) * 1 lines
Rat cheese - strong cheddar which will eat the insides of your mouth before you eat the cheese?
Topic 40 of 77 [food]: Seafood
Response 104 of 107: Riette Walton (riette) * Sat, Oct 30, 1999 (01:04) * 1 lines
ha-ha! Nice description! With the Swiss it starts by biting off their tongues ...
Topic 40 of 77 [food]: Seafood
Response 105 of 107: Marcia (MarciaH) * Mon, May 15, 2000 (11:39) * 27 lines
Salmon Mousse
Ingredients:
-2 small tins pink salmon
-150ml double cream
-1 x small tin prawns
-1 tablespoon mayonnaise
-75g butter
-35g aspic
-cayenne pepper
-275ml hot water
-2 egg whites (whisked)
Method:
Flake all fish - mash with a fork. Add softened butter.
Season to taste. Whisk cream and fold in with mayonnaise.
Dissolve aspic in hot water - when cool, stir into mixture.
Whisk egg whites and fold into mixture. Transfer to an
attractive serving dish. Place in fridge to cool.
To serve - Dress with slices of lemon, and a sprinkling of
fresh coriander leaves. Prepare thin buttered triangles of
organic wholemeal bread.
Topic 40 of 77 [food]: Seafood
Response 106 of 107: Marcia (MarciaH) * Fri, May 19, 2000 (16:30) * 27 lines
Chilli Prawns Served With Basmati Rice
Here's a simple supper dish for 2 people.
Ingredients:
-225g fresh prawns
-1x2cm hot green chili pepper (whole)
-1 tablespoon oil
-2 cloves crushed garlic
-2 medium onions chopped
-Squeeze of fresh lemon juice
-1x400g tin Italian chopped tomatoes
-Salt to taste
-Black or green olives (halved) as garnish to taste
Heat oil in saucepan and add chopped onion and garlic and
simmer to soften.
Add the tin of chopped tomatoes. Drop in the hot chili
(whole). Leave to simmer gently and allow mixture to just
thicken.
Add the prawns and heat through approximately 5 minutes.
Check for chili strength and flavour. Adjust if necessary.
Remove the whole green chili unless one of you has a
particular taste for this.
Serve on a bed of basmati rice. Dress with the halved
olives. Squeeze fresh lemon juice over each serving and
enjoy! Serves 2
Topic 40 of 77 [food]: Seafood
Response 107 of 107: Marcia (MarciaH) * Thu, May 25, 2000 (01:26) * 19 lines
Fish Facts: Mahi Mahi
To paraphrase David Letterman, mahi mahi could be
considered "The fish so nice they named it twice!".
-Often called dolphinfish, the Hawaiians gave it the name
mahi mahi to avoid any confusion with the unrelated
dolphin, which is a marine mammal. It is also referred to
in some recipes as Dorado.
-Mahi mahi is found in the warm waters of the tropics. It
is prized for its rich, full flavor. The firm texture makes
it easy to cut into steaks or fillets.
-Grilling or broiling are the best ways to prepare this
fish. It can also be enjoyed baked, steamed, or even in
chowders. The full flavor stands up well to strong spices
like garlic and spicy peppers.
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