Text 31967, 83 rader
Skriven 2012-12-23 20:48:02 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av MICHAEL LOO (1:123/140)
Ärende: farmed seafood 743
==========================
Hi Michael,

 RH> I know, makes you think twice if you see any fish on a menu now. Have
 RH> to ask some serious questions of the waiter/tress and/or got to the
 RH> kitchen and ask the chef.
 ML> Even the chef might not know.
 RH> True, then I'd have to find out who does the buying for that
 RH> restaurant and ask that person.

 ML> It becomes more difficult, does it not. The two ways of
 ML> coping are when in doubt just say no, which you will probably
 ML> find more sensible, or when in doubt say I don't care, which
 ML> I will probably do.

Depends on the mood I'm in. Sometimes I can be really fussy about things
like that, other times it's more like "just give it to me; I don't care
where it's from".

 RH> I like both but think I tend to go for the non fish seafood more
 RH> often. From what we've read/seen about farm raised, I'll take a pass on
 RH> it as I've no desire to consume who knows what bacteria from the farm
 RH> ponds.

 ML> I don't worry so much about the bacteria, but an additional
 ML> issue with saltwater seafood is other parasites. Today's
 ML> salmon sashimi got a careful going over, let me tell you.
 ML> Not to mention the environmental problems associated with
 ML> ocean fish farming.

That's what I meant, just used the term bacteria as a general catch all
for everything.


 RH> Tho one place we were at recently (McCormick
 RH> and Shmick), when my FIL ordered water, he was asked "sparkling, still,
 RH> or tap" so would have had a good choice there.

 ML> McCormick and Schmick is a pretty high end place. Hope you
 ML> had a good meal there.

We did, I had a really good shrimp & grits. Steve had an equally good
ciponino (fish stew/soup, however you spell it).

 ML> I wonder if cutting the one with the other would be a
 ML> viable strategy.
 RH> Now that's something to think about--a simple syrup made of stevia and
 RH> water mixed with agave syrup. That would cut carbs big time.

 ML> I think so, especially as I find that a mixture of
 ML> sweeteners tends to carry a bigger punch than an equal
 ML> dose of a single one, plus if one has that artificial
 ML> bitterness, another sweetener (read: sugar) can mask
 ML> or take it away.

Have to think about doing it so I can have some sweet stuff. I have
drizzled a small amount of maple syrup on some waffles. Trouble is, the
amount of syrup wasn't enough to add much to the waffle and I would have
blown my carb count sky high had I used what I wanted to.

 ML> Crab Cakes
 ML> Yield: 10 3-oz cakes
 RH> Obviously not the ones you made for the picnic in 2007 but they still
 RH> look good.

 ML> Thanks for remembering. Those were cost is no object cakes,
 ML> designed to show how good they can be. Not for everyday
 ML> consumption!

I know, we havenever had them that good. One of the local places in WF
makes MD style crab cakes but they've slipped a bit over the time we've
lived there. So, we'll have to think of yours while eating theirs and
sigh over the difference.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... If you're trying to drive me crazy, you're too late.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)