Text 8499, 69 rader
Skriven 2011-03-19 08:39:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: FISHY 57  10319
=======================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> One of our fisheries company has announced that it has finally
 GJ> succeeded in raising Southern blue-fin tuna from eggs to fingerling
 GJ> stage, and has just released half of the first batch into the sea.

 JW> This is good news for seafood lovers.

Although most people agree that farm-raised fish, prawns and other
water resident beasts are in most cases inferior in flavour and
texture to their wild equivalents, they provide a cheap source of
protein to a lot of the world's population.  The Southern Bluefin tuna
is at present considered to be an endangered species, so any way of
increasing its numbers in the oceans and farms is praiseworthy.

One of the environmental conditions which affects the firmness of fish
flesh is the exercise that they are required to take to maintain their
life-style.  As the farm-potato fish grow up soft and flabby, some
growers provide a gym for their fish to exercise in, with pumps
providing a constantly flowing current of water, forcing the fish to
keep swimming to stay in the one spot.  That seems to help.

Perhaps that principle could be extended to people, with supermarkets
providing rapidly moving walkways down the aisles in front of the
display shelves, so that customers would have to keep jogging while
making their mind up which HFCS-loaded cakes to buy...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Squamish Bars
 Categories: Biscuits, Newsgroups, May.rec
      Yield: 4 Servings
 
      1 c  Peanut butter
    1/2 c  Packed brown sugar
    1/2 c  Corn syrup
      1 c  Crisp rice cereal
      1 c  Cornflakes
           Filling
      2 c  Icing sugar
    1/4 c  Butter
           ;softened
      2 tb Light cream
  1 1/2 ts Vanilla
           Topping
      3 oz Bittersweet or semisweet
           Chocolate
      1 tb Butter
 
  In large saucepan over low heat, beat peanut butter, sugar and corn
  syrup until blended and sugar has dissolved. Remove from heat. Stir
  in rice cereal and cornflakes. Press into lightly greased 9" square
  cake pan. Let cool. Filling: In bowl, beat icing sugar and butter.
  Beat in cream and vanilla. Spread over cereal base. Chill for 30
  minutes. Topping: In double boiler, over hot water, melt chocolate
  and butter, let cool. Spread evenly over filling. Chill for 20
  minutes. Cut into squares. (Can be refrigerated for up to 1 week or
  frozen up to 1 month. Let soften slightly before serving.) Recipe By
  Canadian Living Magazine
  
  From: "Nancy" <cnvaness@worldnet.Att.Ne
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)