Text 33300, 106 rader
Skriven 2013-02-03 07:13:00 av Dave Drum (63481.cooking)
  Kommentar till text 33267 av Ruth Haffly (1:396/45.28)
Ärende: Think local
===================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> They need to take the fish off the meal rotation until they find
 RH> someone who knows how to cook it or change recipes or otherwise with
 RH> it. If they're getting a lot of complaints about the fish, then
 RH> something needs to be done about it.

 DD> I've never been big on mass produced fish dishes for that sort of
 DD> venue. I just barely tolerate the breaded fish on a buffet steam
 DD> table. Shrimp, now ... that's a different story.

 RH> I'm not going for shrimp cranked out in mass production for the buffet
 RH> as I was at one time. I'd rather have local, fairly fresh caught and
 RH> cooked than imported, cooked, frozen and reheated, even if I have just
 RH> one or two shirmp instead of a plate full.

As would we all ... but, living where I do "local" is not within 750 miles of
shrimp. So I eat what is there - avoiding the Southeast Asian shrimp unless it
is endorsed by the Aquaculture Stewardship Council and has a COOL (Country of
Origin Label) as required since April 2005. Seafood sold in stores and markets
in the United States has had to be identified with COOL. This law also requires
seafood to be labeled as to whether it was wild caught or farmed. 

I don't want Vietnamese shrimp raised on pig poo and weird antibiotics. Or
shrimp kept "fresh' with formalin, etc.

That being said - I don't do a lot of shrimp on buffets - most of what I see is
"popcorn" shrimp and more breading than seafood. At the Asian buffets I usually
only eat the butter shrimp - very carefully leaving the "Krab" behind in the
pan.

 DD> But, Meals On Wheels is not going to improve their fish except by
 DD> leaving it off the menus. They are (of necessity) low-rent, lowest
 DD> common denominator operations - strapped as they are for funds and
 DD> with a waiting line of hungry mouths.

 DD> They do an excellent job within their budgetary constraints - for
 DD> people who really need their service .. like your parents.

 RH> And most of them will suggest a donation, tho not everybody will make
 RH> one. Not being able to depend on a consistant budget for food does make
 RH> a difference.

IIRC the suggested donation is less than a similar plate lunch at a diner would
cost. Sometimes its worth the $$$ - other times (like fish day) it's not
something I'd want to pay for.   Bv)=

I wish we had a Whole Foods here ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brown Rice Pilaf w/Shrimp & Wilted Radicchio
 Categories: Seafood, Rice, Vegetables
      Yield: 4 servings

      2 ts Extra-virgin olive oil
      1    Leek; white and light green
           - parts only, sliced
           Salt & ground black pepper
      1 c  Long-grain brown rice
      1 c  Water or broth
      8 oz Bottled clam juice or water
    1/2 lb Farm-raised raw peeled *
           - shrimp, sauteed or grilled
      1    Head radicchio; cored, rough
           - chopped
    1/4 c  (total) fresh parsley and
           - tarragon; chopped 

  * Make sure you look for the Responsibly Farmed label that
  indicates the shrimp has been farmed according to our
  strict Aquaculture Standards and third-party audited to
  ensure that the standards are being met.

  In a medium sauce-pot, sauté leeks and salt and pepper in
  warmed oil over medium-high heat, stirring often, about
  6-8 minutes. Stir in rice, water or broth and clam juice
  and bring to a boil. Cover, reduce heat to medium-low and
  simmer until liquid is completely absorbed, about 45
  minutes. Remove covered pot from heat and let sit 10
  minutes; uncover and fluff with fork. Transfer to large
  bowl, add shrimp, radicchio and herbs and toss to combine.

  Per Serving:270 calories (40 from fat), 4.5g total fat,
  0.5g saturated fat, 85mg cholesterol, 780mg sodium, 39g
  carbohydrate (3g dietary fiber, 1g sugar), 17g protein

  Special Diets: Dairy Free, Gluten Free, Sugar Conscious,
  Wheat Free

  Note: We've provided diet & nutritional information for
  educational purposes. But remember - we're cooks, not
  doctors! You should follow the advice of your health-care
  provider. And since product formulations change, check
  product labels for the most recent ingredient information.

  From: http://www.wholefoodsmarket.com

  Uncle Dirty Dave's Archives

MMMMM

... In England there are sixty different religions and one sauce. - Voltaire
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