Text 338, 62 rader
Skriven 2008-01-07 16:00:20 av Carol Shenkenberger (6295.cooks)
    Kommentar till text 300 av JIM WELLER (1:123/140)
Ärende: Kobe beef
=================
    
 >  CS> It's a bit funny actually.  Food kops want lower fat beef, then rave
 >  CS> over kobe beef for it's fatty quality.
 > 
 > Two different groups. Food kops and Foodies.

True!  And I did like and get a simpler 'kobe-like' Sasebo product from a
local farmer.  It wasnt the cost of true Kobe, but was pretty damn good at
about 2x the price of regular beef.  They'd wax lyrical on the treatment of
the animals in a sort of huckster way and it was fun to hear.  You'd get it
in small cuts, stir-fry almost type at 3-4oz each.  As I recall it, about
100yen per oz? So every now and again I'd spring for 900yen worth (about 9$).

True Kobe, I gather was double that price and not made in Sasebo so had to be
'imported' from up north.

 > Mind you, Kobe beef fat is less saturated and usually eaten in smaller
 > amounts.

Yes, and I think this stuff may have been less saturated as well.  It was a
special meal food, not meant for daily consumption.  Like the jellified pork
fat cubes, where each diner would have 2oz or so for a serving and mix it
with their rice and other dishes.

 >  CS> Yes, Bangus and tilapia are two that come to mind.  I've also had some
 >  CS> farm trout recently that was *superb*
 > 
 > I haven't encountered good farmed trout yet but I am not averse to
 > trying it again as it has been over ten years. I was quite satisfied
 > with the farmed catfish at Red lobster last year.

I've been quite happy with the farmed catfish we are getting locally too.  I
am sure there is variation in the type and some local supplier just has a
really good facility.  I'm told the farmed trout I liked comes from just
south of me and is a small facility as of yet, with newest technology. 
Apparently pretty close to organic except some water quality balancing
chemicals for PH and such?  IE:  minimal and sensical uses, not antibiotics
and extra growth hormone stuff you don't want.

The Tilapia is also just fine with none of the mushy problem earlier
generation farmed fish was prone to.  Price 1/2 that of 'wild caught' and the
quality the same.

Now, each of these is based on the farm they come from, so your area may not
get as good just yet.  It's hard to tell, but I'd suggest trying a sample and
seeing what you get.  Bangus, which they've been farming for ages, is almost
always good and the few that havent been, I suspect were more due to having
been frozen too long.

 > Roslind took Aura to Bullock's a local fish restaurant which buys
 > from Archie and which has a very simple menu: catch of the day four
 > ways (grilled, deep fried, pan fried and poached) with home made
 > rolls or french fries and a good house salad. They both had some
 > delightful pan fried Arctic char. Bullock's was named the best fish
 > and chips place in Canada by a Reader's Digest poll. I know, they
 > are not the final authority on cuisine but still it's worth
 > mentioning.

Sounds most excellent!
             xxcarol
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 * Origin: Shenks Express (1:275/100)