Text 13632, 120 rader
Skriven 2008-09-12 17:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av ALLEN PRUNTY
Ärende: Re: Frankenfoods 1
==========================
-=> Quoting Allen Prunty to Jim Weller <=-

 -> Genetically modified foods are both scary (especially in the hands
 -> of corporations) and yet promising as they might save an over-
 -> populated planet from mass starvation. I would like to see GM food
 -> developed slowly and carefully by independent scientists on an
 -> non-profit basis (i.e. government funded through universities) and
 -> extensively tested in closed environments before being released to
 -> the industry.

 AP> True... but how do you know you are not eating shark genes in that
 AP> fresh tomato you are eating?

Because they stopped doing it a long time ago when they realized
customers wouldn't buy their tomatoes. There are no fish gene
modified tomatoes in the marketplace.

Genetic engineering could benefit humankind in a variety of ways:

-1- create plants with stronger natural defenses against microbial
and insect pests, reducing farmers' dependence on expensive and
dangerous pesticides. In the case of cotton, reductions in
insecticide use is already documented.

-2- increased crop yields with insect-resistant GE plants.

-3- equip plants to survive in poor, salty or alkaline soils.

-4- build in drought resistance

-5- and wet rot, mold and mildew resistance.

-6- proteins and vitamins could be added to starchy foods to help
the diet of the poor.

-7- biopharming; massive amounts of cheap vaccines, pharmaceuticals,
and other compounds from plant sources.

We don't have all the answers about genetic engineering. Hell, we
probably don't even know all the questions yet. So we need to
proceed in a precautionary fashion in which governments (not
corporations) utilize good science as the foundation for wise
decisions free of influence and lobbying and when there is not
enough data proceed very slowly and carefully.

Speaking of lobbying, I trust the the Canadian Food Inspection Agency
and Agriculture Canada a lot more than your FDA despite the recent
listeria outbreak in cold cuts. Although our Conservative Prime
Minister is trying to gut it and let industry self regulate.

A better use for shark:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: OTAK OTAK - FISH CAKES GRILLED IN BANANA LEAVES
Categories: Starters, Snacks, Fish, Malaysia
  Servings: 6

     1    Galangal, 2.5cm, sliced
     1    Onions; chopped
     2    Chillies- red; chopped
     1    Lemongrass stalks; sliced
     4    Candlenuts
     2    Kaffir lime leaves
   1/4 c  Coconut milk
   500 g  Fish- perch fillets; OR
   500 g  Ling fillets
     2 tb Flour- cornflour
     2    Eggs
     2 tb Cilantro leaves; chop
     1 ts Cumin- ground
     1 ts Turmeric- ground
          Salt
          Black pepper; ground fresh
          Banana leaves; OR
          pandanus leaves, OR
          aluminium foil

Banana leaves & pandanus leaves impart a wonderful aroma to rice, &
when grilled over a fire they lend a slightly smoky flavour to the
food. Malaysian street vendors seem never to cook over an open
flame; they wait till the coals are glowing &, when a customer giver
the nod to go ahead, they gently fan the embers to produce just the
right amount of heat.

Place the galangal, onions, chillies, lemongrass, candlenuts & lime
leaves in a food processor or blender & blend to a thick paste,
adding just enough coconut milk to thin out any lumps. Add the
remaining ingredients, except the banana leaves, & pulse till
everything is well incorporated, but still slightly chunky.

Cut the banana leaves into twelve 25cm squares & blanch for 2
minutes.

Place a generous tablespoon of mixture in the centre of each square
& fold into a parcel. Secure with a toothpick, brush with oil &
grill on the BBQ for 10-15 minutes on each side or till the
fish cakes are firm & slightly browned.

Serve once the parcels are cool enough to handle.

NOTE: if banana leaves are not available, you can cook the fish
cakes in a frypan with a little oil till golden brown & slightly
crisp on the outside.

From: STREET FOOD FROM AROUND THE WORLD By: JAMES MAYSON
Scanned by: KEVIN JCJD SYMONS, JUNE 2008

MMMMM



Cheers

YK Jim


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