Text 323, 114 rader
Skriven 2006-04-04 08:47:00 av DAVE DRUM (1:10/345)
     Kommentar till en text av GLEN JAMIESON
Ärende: Fresh Water Aquaculture
===============================
On 04-01-06 GLEN JAMIESON Scribbled to DAVE SACERDOTE about BARRAMUNDI  

GJ> DS> Checking the website of the Australian Barramundi Farmers
GJ> DS> Association (http://tinyurl.com/ptzok) I find the following:

GJ> DS> "Barramundi has many attributes which makes it an excellent 
GJ> DS> species for aquaculture. Broodstock can be spawned easily 
GJ> DS> (all year round under controlled conditions) and produce 
GJ> DS> many offspring. Fingerling production is reasonably 
GJ> DS> straightforward and can be done under intensive indoor 
GJ> DS> conditions, or extensively in outdoor ponds. The species 
GJ> DS> is easily weaned onto pelleted diets and grows very quickly. 

GJ> DS> It makes me feel so good to know I paid $9 a pound for pond
GJ> DS> carp.  It's a mistake I won't be making again.

GJ>That is sad!  People making money with stuff like that, fresh water
GJ>farmed, on the reputation of what is a magnificent, fine flavoured
GJ>fish when matured in the sea.  I have eaten the farmed barra here in
GJ>Adelaide, but never bother now.  Last month I renewed my acquaintance
GJ>with proper, fresh caught, salt-water barra in Darwin, and it was
GJ>still as good as I remembered.   I'll take you there and buy you a
GJ>meal the next time you visit Darwin!   Promise!

We are starting to see freshwater shrimp, prawns and crabs in the 
stupormarkups around here. There is even a freshwater shrimp operation 
in freaking Ohio, fer crying out loud. I now have to read the packages 
very carefully when buying shrimp at the seafood counter. Wild caught is 
of course the best (and most expensive) with farmed in salt water less 
tasty and less firm but also le$$ expen$ive.  Bv)=  Freshwater shrimp 
are even less firm than the farmed salt water version and nearly 
tasteless. I credit this to the fact that shrimp are scavengers and live 
on the detrius of the ocean in the wild. When raised in a "pound" in the 
ocean the shrimp will get _some_ detrius (which contributes to flavour) 
along with their shrimp kibble. Freshwater shrimp, raised in a pond 
(often a concrete tank) get only kibble for shrimp.  FEH!!!

GJ>      Title: (SBS) Sauteed Boab With Barramundi And Crayfish
GJ> Categories: Australian, Fish, Crayfish
GJ>      Yield: 8 servings

You know, of course, what my prurient mind thought when it first saw 
that "Boab" in the title ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tatiana's Cake
 Categories: Russian, Cakes, Desserts
      Yield: 1 Cake
 
    400 g  Butter, chilled and cut into
           -cubes
  3 1/2 c  Flour
      3 tb Sugar
      1    Egg
  1 1/2 c  Wild strawberry preserves
      2 tb Butter
      2 c  Confectioner's sugar
    1/4 c  Cold water
      2 ts Lemon juice
 
  On 25 of January the empress Elizaveta ordered to open Moscow
  University in 1755. And this day became traditional student holiday
  all over Russia and is still celebrated.
  
  On this occasion, I want to offer you Tatiana's Cake
  
  If some of the units look unfamiliar to you, use the conversion chart
  at http://www.ruscuisine.com/cooking-recipes/measures.php
  
  In a large bowl, combine chilled butter, 3 cups of flour and sugar.
  With your fingertips, rub until the mixture is well combined. Beat in
  an egg and mix until smooth. Shape it into a ball and refrigerate
  for 1 hour.
  
  Rub the preserves through a fine sieve set over a saucepan, then cook
  over moderate heat, stirring constantly, for 3 to 5 minutes. Set aside
  off the heat.
  
  Preheat the oven to 250oF. Cut the chilled pastry in half and shape 2
  rectangles. One half at a time, roll the pastry into a rectangle.
  With a pastry brush, coat each cookie sheets with 1 tablespoon of
  butter and sprinkle them with flour. Bake cookie sheets until the
  pastry begins to turn a pale gold. Watch carefully for any sign of
  burning and regulate the heat accordingly.
  
  Spread strawberry puree evenly over one sheet of the pastry, covering
  it completely. Slide the second sheet of pastry gently onto the first
  one. Stir sugar, water and lemon juice together in a bowl to form a
  thin paste. Spread the icing over the top layer of pastry and set the
  cake aside to cool down.
  
  Bon Appetit!  Olga.
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
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