Text 23072, 101 rader
Skriven 2009-04-08 23:56:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: Fish quality
========================
 -=> On 04-08-09  11:18,  Carol Shenkenberger <=-
 -=> spoke to Dale Shipp about Fish quality <=-

 > The difference between being 8 miles away from the Atlantic and 20 miles
 > away from the Atlantic should not cause any distinction in the quality
 > of the seafood available.  If there is a difference, there are other
 > reasons.

 CS> Probably.  Also, I'm not sure just how close to the water she is.  I
 CS> took Savannah GA to be the area and that's a good 100 miles or more
 CS> into the state.  The city itself is pretty close though.  I just know
 CS> she's mentioned the fish there isnt all that great.

I'm not sure where you got the 100 mile figure.  Savannah is 10 miles
from the Atlantic.

 CS> Could be it's not much of a fishing industry area?  That or the shops
 CS> she goes to just don't have as good of a selection.  The best here in
 CS> the very near area would be either Harri$ Teeter$ or my asian market. 
 CS> Of them, I like the Asian market better for price and quality but they
 CS> don't always have the standard types many here might expect.  It varies
 CS> quite widely so best to go there with an open mind to select what they
 CS> have at the time (normally 15 or so different things, some prefrozen
 CS> but good quality). 

The Asian markets have pretty good and inexpensive selections here also.
However, we would not shop in the fish market of the one closest to us.
They don't treat their seafood very well -- it even smells up the entire
store at times.  Several of the supermarkets have decent seafood
counters and they are closer to us.

Mostly our seafood is limited to a pound of salmon every now and then
when it is on sale, and large shrimp purchased in frozen two pound bags.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Big Batch Lemon Muffins
 Categories: Bread, Vegetarian, Vegan
      Yield: 24 muffins
 
  1 1/2 c  Unbleached all-purpose flour
  1 1/2 ts Cream of tartar
      1 tb Baking powder
    1/4 ts Sea salt
    1/4 ts Ground nutmeg
  1 1/2 c  Whole wheat flour
    1/2 c  Wheat germ
 10 1/2 oz Soft silken tofu; drained
    1/4 c  Lemon juice
      2 tb Egg replacer
    1/2 c  Water
    1/2 c  Natural applesauce
      1 c  Brown sugar
    1/2 c  Light corn syrup
    1/2 c  Wht. grape juice concentrate
           -- (frozen, thawed)
      1 ts Vanilla extract
      1 ts Grated lemon peel
    1/2 ts Cinnamon
 
  Preheat oven to 400 F.  Oil and lightly flour muffin pans.
  
  Sift all-purpose flour, cream of tartar, baking powder, salt and
  nutmeg into a large bowl.  Stir in whole wheat flour and wheat germ.
  Set aside.
  
  Place tofu and 2 tablespoons lemon juice in a food processor and blend
  until smooth.  Set aside.
  
  In a small bowl, whisk egg replacer with water until foamy.
  
  In a medium-size bowl, mix applesauce, brown sugar, corn syrup and
  juice concentrate.  Stir in egg replacer, vanilla, lemon peel and
  remaining 2 tablespoons lemon juice.
  
  Add applesauce mixture to dry ingredients alternately with tofu
  mixture, stirring after each addition.
  
  Fill muffin cups 2/3 full with batter and lighty dust surface of each
  with cinnamon.  Bake until muffins are light brown and toothpick
  inserted into center of muffin comes out clean, about 18 minutes.
  
  Turn out to cool on a wire rack.  Serve warm or wrap and store at room
  temperature when cool.
  
  Per muffin: 143 cal, 5 g prot, 100 mg sod, 29 g carb, 2 g fat, 0 mg
  chol, 83 mg calcium
  
  From: Marie Oser, in Vegetarian Gourmet (Winter 1993)
  Typed for you by Karen Mintzias
  From: Karen Mintzias                  Date: 05 Apr 94
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 00:02:55, 09 Apr 2009
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)