Text 31752, 101 rader
Skriven 2012-12-13 08:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: bit of a pity 696
=========================
 RH> Marketplace is trying to get us to buy more slamon and for the not so
 RH> aware consumers, this sounds like a great idea.

I am a bit leery of all this genetic modification (and don't
actually see how it works) but would taste the stuff. What if
the eel genes added more than the fast growth, such as eely
flavor or long skinny body type?

 Those of us that are
 RH> aware of what goes on to make the "super fish" most likely won't buy
 RH> it since we don't buy farm raised seafood to begin with.

Pity - farmed seafood seemed to show much promise at first,
especially to alleviate the worldwide shortage of protein;
of course, now it's gone the way of all profitable flesh.

 RH> year ahead) but not on a regular basis. Don't know where we'll be at
 RH> the time of the 40th reunion, or if it'll even be possible to go.
 ML> Of my favorites, one will be there but be mobbed because
 ML> he's some kind of celebrity, and the others will likely not
 ML> be caught dead there.
 RH> AFAIK, nobody in our class achieved celebrity status

It seems to have its pluses and minuses. Losing privacy is one
of the big minuses. On the other hand, he's a millionaire now.

Funny story. There was this guy Stephen Jay Gould - you've
probably heard of him and may have less favorable opinions of
him than I do. Nice enough guy, music student of a friend of
mine. Well known in the scientific community, enough so that
every biology student in the world probably knew his name at
least. But his book jackets didn't have his face on them, and
he at least personally had his privacy intact. But he made the
mistake of appearing as an expert on Ken Burns's series about
baseball, of which he was a terrific fan. Anyhow, I was riding
the subway late at night and saw him get recognized by a bunch
of teenagers. "Aren't you Stephen Jay Gould?" And he was almost
pathetically thankful for being recognized ... but his smile
turned into a crestfallen look when they wanted to talk about
baseball instead of biology.

==
 ML> to the airport to transfer, and have had several Dr. Peppers.
 RH> So, do they taste more fruity or cola-y?
 ML> Fruity, but with a dark fruitiness. People liken it to prunes
 ML> or dried cherries. But if you taste Coke or Pepsi with the aim
 ML> of detecting fruit, you can find some citrus.
 RH> Does it hold for the diet colas as well?

Do you mean do diet colas have detectable citrus? - yes, they
do, but only if you think long and hard about it. The taste is
more noticeable when the stuff has gone flat.

 ML> Occasionally I get the yen for a grape Nehi - Crush is about the
 ML> closest you can come these days, but it has a bit of that spicy
 ML> weird aftertaste that I detected in Fanta a few years back.
 RH> That aftertaste was another contributer toward my losing interest in
 RH> fruit flavored sodas.

The only thing I can see in the ingredients that might add a
strange taste is "brominated ester of wood rosin," the reason
for the use of which I don't know.
 
 ML> It is after all a syrup!
 RH> And as such, I'm avoiding them, even my favorite, maple syrup.

Tried agave? Supposed to be low glycemic though very sweet (very
high in fructose, so the dissonance between the touting of it for
health reasons and the demonization of various other fructose
solutions puzzles me). To me it had very little flavor and made
me wonder what if one added natural flavors to it, such as maple.

Ginger Ale Fish Recipe
cat: odd, fried, main
servings: 4 to 8

4 halibut filets, 8 oz each
1 cn ginger ale
salt and black pepper
1 c all-purpose flour
1 ts baking powder
cornstarch for coating

Heat a deep fryer to 365F.

Combine the flour, cornstarch, baking powder,
salt, and pepper. Add the ginger ale and stir
just until combined. Do not overmix.

Coat the halibut in cornstarch and then dip it
in batter. Let any excess batter drain away,
then slowly and carefully dip the fish into
the hot oil.

Fry until golden and crispy and fish is cooked
through, 8-10 min.

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