Text 26249, 93 rader
Skriven 2012-06-18 07:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: lobsta 821
==================
 ML> Frozen shrimp from Thailand, shot full of hormones, antibiotics,
 ML> and child labor? Okay, I admit it, I occasionally eat them, too.
 DS> We've stopped buying shrimp from Asia -- concern over sanitary
 DS> conditions plus the things you mentioned.

I will eat them without too much concern on that score,
even taste them raw. Of course, some of my intestinal flora
probably come from Asia anyhow, owing to having eaten street
food in Taiwan, Malaysia, Indonesia, and so on.

 Instead we will buy frozen
 DS> wild caught gulf shrimp.  Prices are not all that different most of
 DS> the time.

I've noticed that in the Giant Food sphere and wonder how
they manage to do it. In the Stop & Shop sphere (they're both
owned by the same company) it appears that the (supposedly)
Thai tiger shrimp are substantially cheaper.

 JW> I see Maine prices are just $3.19. I wonder, why the huge price
 JW> difference?
 ML> Sometimes the economy doesn't rebound as fast as one hopes.
 ML> But 3.19 is an extraordinary price. Where'd you find it?
 DS> That is a quote of a dockside price, Dave Sacerdote said it has risen
 DS> to $3.50.

Dockside that's not an extraordinary price. I'd not pay
more than $4 at the source.

 Couple of years ago when we did a package tour of New
 DS> England, one of the stops was to have a talk from a lobsterman.  He was
 DS> saying that his prices at the dock had gotten so low it was hardly
 DS> worth putting out traps.

If it really weren't worth putting out the traps, fewer of
them would be doing it. There would be the dogged few who do
what they do for love rather than money. As in the music world.
When I was doing the Disney shows (the last I did was shortly
before joining the echo), we got what amounted to maybe $10/hr
or a little less - not counting overhead (insurance, strings,
rosin, amortization of what even then might have been a $20000
instrument). This wasn't so generous even then, but I was talking
to an old former player who had done the same gigs in the 1940s
and 1950s, and guess what, they were making the exact same
scale, dollar for dollar - back then, it was a princely sum,
about what a successful doctor or banker or lawyer might make.
The motivations had changed over the years! and so, too, had
the personality of the players.

I never made any real money at it, but I get to say that I
played on the ice at Boston Garden, just like Bobby Orr,
or not quite just like.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hot Red Snapper Soup (Korean Domi Chigae)
 Categories: Korean, Seafood, Soups
   Servings:  4

    1/4 lb Lean beef (shoulder)
  1 1/2 lb Red snapper
      2 ea Scallions
      2    Cloves garlic
    1/2    Cake bean curd
      2 c  Water
      2 tb Kochu Chang

  A chigae is usually a hot soup comprised of several ingredients. In this
  case, meat has been cooked with fish, the one to impart body, the other to
  add flavor. Kochu Chang is red bean paste, which may be purchased at many
  Oriental food stores. If it is not available, Japanese miso sauce may be
  substituted.

  1.  Shred the beef into 2-inch lengths. Cut the red snapper across the body
  into 1 1/2-inch widths, leaving the bones inside. Cut the scallions into
  2-inch cubes.

  2.  Arrange the pieces of fish on the bottom of a pot. Add the scallions,
  then the beef. Now add the garlic. Mix the kochu chang with water and pour
  it over the other ingredients. Bring to a boil, then reduce the heat and
  simmer for 20 minutes. Just before serving add the bean curd and cook for 3
  minutes.

  Variation: Instead of red snapper, use a 1 1/2 to 2-pound sea bass, or a
  1-pound codfish, or 2 small lobsters.

  Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright

MMMMM

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