Text 7653, 63 rader
Skriven 2011-02-25 10:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: fat was booze 31
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 JW> There's such a HUGE difference between wild caught and farmed. I
 JW> won't buy farmed supermarket trout even on double discount special.
 ML> As with salmon
 JW> I don't detect the same huge degree of quality difference in salmon.
 JW> But I definitely prefer wild caught.

As you save the belly flaps for yourself and feed the lean
meat to the unknowing, the difference would be less (except
maybe you get more PCBs from the farmed); but in general
wild is firmer and with more fish flavor; farmed is fat and
flabby and buttery - not objectionable, but quite different.

 JW> The NWT Dept of Renewable Resources tried stocking
 JW> rainbows in a lake about 30 miles from town but the experiment
 JW> failed. (Perhaps the pike ate them all.)

An interesting study would have been to compare the
population stats before, after, and long after the
stocking period. It sounds as if the project ended
up being an expensive catered party for the pike,
but there might have been other effects.

 -=> Jim Weller said to Glen Jamieson <=-

 JW> One nice way to treat the tough dark green ends is to julienne them
 JW> and fry (stir/pan/deep) the bits in oil very briefly, so that they
 JW> turn bright green but don't go all limp and use as a garnish. The
 JW> other method is to add to soups and stews and cook them so long that
 JW> they melt right into the liquid.

May I suggest deep-frying them longer than briefly? The garnish
value is similar, though they don't go all brilliant green, but
then you can eat them. Just wash them thoroughly to get rid of
the sand and grit before julienning and dry them even more
thoroughly after.

MUSSEL BROSE
Cat: Scot, shellfish, soup
Serves: 4 to 6

60 mussels
2 c milk
1 c water
2 Tb (heaping) fine oatmeal
salt and pepper to taste

Wash and scrub the mussels well. Throw away any that are open. Wash
several times in running water to remove sand and grit. Place them
in a large saucepan, add the water, cover and heat until they open.
Strain the liquid into a bowl; shell the mussels and remove their
beards. Toast the oatmeal lightly and place in a bowl. Pour the
mussel liquid into the the milk, heat but do not let boil. Season
to taste with salt and pepper, add the mussels. Pour 1 cup of the
liquid into a separate pan and bring to a boil. Add it to the
oatmeal, stirring quickly so lumps like little dumplings are
formed. Add to the soup and serve. 

www.utbm.fr/les.personnes/thierry.vignaud/galleg/cuisine/scotcook.htm
Posted to NCE 4/27/98

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