Text 37418, 102 rader
Skriven 2010-05-05 10:14:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: ANIMAL-ATED CRUELTY 00505
=================================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> (UDD note: Livestock may also have its throat cut *after* being hung
 DD> alive and upside down over a trough.)
 
 GJ> That is true, for Halal killing, but in the abattoir where I have
 GJ> worked, the animal at that stage is unconscious after having been
 GJ> "knocked" with the captive bolt gun.  In fact while it is hung up by
 GJ> the hind legs, its head is cut off completely, allowing the
 GJ> still-beating heart to pump out the blood.

 DD> I think that is true for Kosher, as well. Kosher and Halal have a
 DD> *lot* in common.

The foodal regulations associated with those religions made good sense
in that part of the world, particularly at the time of introduction.

 DD> Seafood:
 
 GJ> Some arthropods will shed limbs if suddenly dropped into boiling
 GJ> water.

 DD> I have never seen that happen. But, then my experience has been
 DD> limited to the west coast of the North American continent. Whilst
 DD> living in Granola Land we used to scuba dive for California lobsters
 DD> (no big pincers) and boil them up, fresh from the water, right there on
 DD> the beach. Can't do that these days or you
 DD> will get the enviro-wackos upset.

Days of my youth, with family, dab-netting for blue crabs, then
boiling them up on the beach in a kerosene tin of sea-water over a
fire of drift-wood.  Eating them at sunset before sleeping in the
family tent to the sound of the waves....  Wonderful memories...

 DD> And then came the Northwet picnic hosted by Hap where we taught Crab
 DD> Louis and his cousins about the joy of the Jacuzzi. In neither case did
 DD> I notice the shellfish losing limbs.

I have seen it happen, ages ago.  I think with large-clawed crabs.
 
 DD> Mussels, steamed alive.
 
 GJ> You forgot oysters.  I like to make them drunk and happy with a little
 GJ> white wine before swallowing them live.

 DD> I didn't forget the ersters nor any of the other seafood that wasn't
 DD> listed. I merely felt that since it was another's list I would leave it
 DD> as was. And, to be frank, I felt that adding more would be like "piling
 DD> on" in a rugby scrum. 
 DD> I quite like oysters - so long as I don't have to shuck them. Raw,
 DD> baked, fried, boiled, broiled, stewed, etc. As appetisers, soup course,
 DD> mains, sarnies, snacks, aphrodisiacs, whatever.

Me too!  My favourites are scallops, complete with the "coral" that
many overly sensitive souls despise.  As some chefs remove the coral
and only serve the white part, I often ask first, when ordering.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Scallops  Or  Shrimp  In  Chili  Sauce
 Categories: Newsgroups, May.rec
      Yield: 4 Servings
 
           ;SAUCE
      2 tb Chili paste with garlic
      6 tb Ketchup
  2 1/2 tb Sugar
      1 tb Cornstarch
           Peanut oil
      1    Dried hot chili pepper
           ;minced
      3 tb Minced ginger
      3    Cloves garlic
           ;minced
      1 bn Scallions
           ;chopped
      1    Onion
           ;finely chopped
     16 oz Water chestnuts
           ;sliced in half crosswise
  1 1/2 lb Scallops or shrimp
 
  Combine the sauce ingredients:  chili paste, ketchup, sherry, soy
  sauce, sugar,
  
  and cornstarch.  Stir thoroughly and set aside.  Add enough oil to a
  wok or bottom of deep saute' pan to generously film the bottom.  Over
  high heat, add chili pepper, ginger, garlic, scallions, and onion and
  stir fry a minute or two, adding more oil if needed. Add water
  chestnuts and cook, stirring another 2 minutes. Add scallops or
  shrimp, stir fry 2 more minutes.  Stir in sauce and cook another
  minute or two. Serve over rice. Serves 4.
  
  From: Luckytrim <luckytrim@comcast.Net>
 
MMMMM
 

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