Text 31756, 90 rader
Skriven 2012-12-13 12:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: protein 700
===================
 HN> I've never seen them in a market or on
 HN> a menu. I have seen them when diving
 HN> but that was years ago.

theseafoodmerchants.com, an outfit from Chicago, has in
its catalogue

PINK SCALLOP (Chamys rabida, C. hastata)
Availability: All year round
Size:   25ct/lb, 10 lb/bu
This is a deep-water scallop harvested off of Vancouver Island 
and in Puget Sound at a depth of around eighty feet. The whole 
animal is edible. Sweet and slightly chewy, the body meat is 
very colorful with the roe an orange color in females and white 
in males. Normally in this country (not in the Orient or Europe) 
the body of the scallop is needlessly discarded and only the 
mussel [sic] meat is served. 

Other seafood wholesalers closer to you make no such offerings.
I don't know what that says.

 -> the public has taken indicates that they have somehow
 -> elevated octopuses to cute or pet status. Peculiar.
 HN> The particular reason this one was so
 HN> upsetting, is that it was in an area
 HN> of high diving density (right off alki beach)
 HN> where hundreds of divers have "met" this 
 HN> octopus and fed it and handled it and 
 HN> developed "relationships" with it. It
 HN> was quite tame and used to being 
 HN> handled and sometimes even fed by
 HN> human divers. this was more akin
 HN> to hunting elephants at the zoo.

Ah, so petlike status, and some noob comes around and
pots it. I was swayed by his disclaimers that he didn't
know it was wrong, but the fact that he dived into the
well-known habitat of this tamed creature and bagged a
sitting duck, well, I can understand the death threats.

It must be added that making playthings out of wild
animals is not particularly praiseworthy behavior either.

 -> Fried Calamari
 HN> I like calamari (squid) many ways
 HN> but have to admit that fried is 
 HN> one of the least pleasing to me.

I like them pretty much any way they come, except tough.
Fried tentacles are one of the great joys of life. I
wonder what tentacle sashimi would be like - we generally
just get frozen, so I can't make it for myself. Annie
is offering to treat me to lunch at the local sushi joint
when I arrive tomorrow; maybe I will inquire, but as I
recall, the ika is always body meat, never wigglies (a
more accurate term than tentacles, which more properly
refer to the longer feelerlike appendages; what we call
tentacles the scientists tend to call arms, as they are
used for grasping and locomotion more than for feeling).

--mm
puffy eggplant casserole
cat: vegetables, puffy
servings: 4 to 6

1 lg eggplant
1/2 c mushroom soup*
1/3 c mayonnaise
1 egg
1 ds onion juice
1 1/3 oz butter, melted
1 c sharp grated Cheddar
salt
3/4 c cracker crumbs

*poster 2001 presumes condensed soup

Peel eggplant and cook 7-10 min in salted water. Drain and
season. Mix with all remaining ingredients, holding out
half the cracker crumbs for topping. Pour into 2 qt
casserole. Sprinkle remaining crumbs over and dot with
a little more butter. Bake at 350F for 30 min.

"Tastes a little like scalloped oysters; so puffy and
very elegant."
source: Mrs. William H. Rahe, II, in Forum Feasts

---
___ Blue Wave/386 v2.30
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)