Text 25314, 71 rader
Skriven 2012-05-26 00:39:10 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: fraud, a rant II 705
============================
I have no experience with truffles, having never left the North
American continent.  I've never even bothered to buy any type of
"truffled" oils or whatnot, though, because I've always kind of
suspected that whatever I was going to get here wouldn't be the
real thing.

But for the rest of your rant: Agreed, for the most point.

ML> How people can sell surimi as crab and
ML> not be put in jail is way beyond me. 

Indeed. I've seen different extrusion methods of surimi sold
as scallops, crab, lobster, and shrimp. It tastes nothing like
ANY of these, and it really pisses me off when surimi is labeled
as another product on a restaurant menu. Are consumers this stupid?
Do they actually have such wooden palates?

ML> Three. Scallops. Nothing to do with the (probably false) rumor
ML> that they used to be counterfeited using skate meat and cookie
ML> cutters. 

I first heard this probably more than thirty years ago; I was in
high school and the subject came up at a seafood restaurant when
one of our party had scallops that were less than optimum. I didn't
believe that story then, and I don't now. It just seems to me that
catching and processing enough skate to make "skate scallops"
commercially viable just wouldn't be possible (especially back
then, with the fishing methods in use at the time.) And then,
during one of our summers on the Cape (hosted by my step-grandparents)
I actually had opportunity to chat with a fisherman who showed
me how the grains of the meat in skate muscle and a scallop's
adductor muscle are totally different and would be instantly
recognizable by someone with a little knowledge of seafood.

But I also know that scallops will suck up water like a sponge
when left to soak, and that there are plenty of processors who
would have no problem with pumping up their scallops in order
to sell water at shellfish prices. 

ML> This is a rant about how they used to be sweet and
ML> tender and taste good. . .I have a sneaking suspicion
ML> that whatever species used to be fished and sold as scallops are
ML> now extinct, and they are using lesser varieties as a substitute.

With the degree of overfishing going on now, that wouldn't
surprise me, but:

ML> They used to brown up nice; now they exude grayish liquid. 

This is consistent with the scallops being "watered down."

And personally, I haven't had a really good scallop in about
three years.

ML> the American system allows any kind of shit from
ML> California and elsewhere to be called Champagne, just so it
ML> was so called at some previous date.

The US is in the habit of virtually ignoring appellations.

ML> I reserve the right to continue this rant at some point.

I should hope so.

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