Text 19750, 93 rader
Skriven 2007-08-28 14:37:56 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: AHHHHH BALONEY  70828
=============================
 -=> Quoting Hap Newsom to Glen Jamieson <=-

Greetings Hap,

 HN> Yep, since Maine Lobsters are not native to the west coast, and (also)
 HN> since the one of the labs primary lines of research is invasive
 HN> species, it would not do to have maine lobbies breeding and/or escaping
 HN> into the wilds of the west coast waters. While many might think that
 HN> would actually be a fine idea (one of the most common introduction
 HN> vectors is people releasing their "favorite" animal into the local
 HN> environment) it's not something the labs wish to happen. Therefore all

That has happened far too often, all over the world.  Thus carp are
found in rivers and goats everywhere.

 HN> the lobsters are shipped as babies and only males are shipped AND they
 HN> are kept in Quarantine at the labs as an extra precaution.  

After all, you wouldn't want them interbreeding with the locals, if
that was at all likely.

 >> Most of the abalone are hand sized or smaller the largest I think
 >> could be pounded out for steaks...but the majority of them are palm
 >> sized or smaller and would be better for fritters or
 
 > I suppose the researchers would have a special dispensation to take
 > undersize abalone and lobsters.  Here the policing of fishing
 > regulations is taken quite seriously.  In fact, there have been

 HN> The lab uses red abalone which is commercially raised ( they don't get
 HN> any wild stock) as opposed to black abalone which is much more rare and
 HN> protected by law as well.(and not commercially raised). Since these are
 HN> not wild caught and are not part of a "sport limit" number and size are
 HN> not really an issue.  

I haven't come across the red abalone.  As far as I know ours are all
blacks and wild, therefore very expensive.  Mainly exported to be eaten
by rich gourmets in the countries to the North.

 >> shells! Last trip down I brought about 30 pounds of shells home and
 >> barely made a dent in the pile they had available!
 
 > So what did you do with the shells?  In NZ a lot of cheap jewellery is
 > made from "pawa" shell.  With the outer layers removed with acid, some
 > quite brilliant colours are exposed.

 HN> So far I have not had time to do very much with them...but jewelry is
 HN> on my list of things to try. When you grind on them however you get the
 HN> same smell as you do when your own teeth are being drilled by the
 HN> dentist...not the most pleasing of mental images to deal with (at least
 HN> for me) while working with the shells!

I know that horrid smell of burnt bone!  I have a few shells lying
around at home, but mainly just use them for holding trinkets.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Marinated Abalone
 Categories: Appetisers, Seafood, Chinese, Asia-n, Charmaine
      Yield: 4 servings
 
    425 g  Abalone; canned
      2 tb Shoyu
      2 tb Mirin
      2 ts Sugar
      1 ts Sesame oil
      1 ts Ginger juice; from grated
           ;fresh ginger
 
  Slice the larger pieces of abalone for this and save the frills and
  trimmings to chop finely and add to the soup which follows.
  
  With a sharp knife cut the abalone into paper-thin slices. Marinate
  with a mixture of 2 tablespoons each of Japanese soy sauce and mirin,
  2 teaspoons each of sesame oil and ginger juice. Cover and leave for
  10 minutes, then serve, still in the marinade, among other cold hors
  d'oeuvres. For a more decorative presentation, arrange abalone slices
  in a fan pattern, alternately with very thin slices of cucumber.
  Halve the circular cucumber slices if large so they are more or less
  the same size as the slices of abalone so the green skin and white
  centre provide effective contrast.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)