Text 22417, 83 rader
Skriven 2014-12-29 21:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: by any other name 527
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 ML> I used to date a woman who used to eat meat on the solstices.
 ML> There are a lot of kooky ideas there.
 JW> In my part of the world there are several self proclaimed
 JW> vegetarians who will occasionally eat wild harvested fish and game

Are they distressed when they are served these foods in greater
quantity or frequency than they deem fair and balanced?

 JW> but never commercially raised and slaughtered domestic animals. They
 JW> can rationalize this on both health and ethical grounds: after all
 JW> the meat is free range, all natural, totally organic, hormone and
 JW> antibiotic free, lean and low in fat. And the animals lived free,
 JW> had a good life right up to the last second and were killed

There are varying degrees of everything. After all, prohibitions
against killing can expand or contract according to the situation
and the will of those in power. Who is it, the Jains or somebody,
who wear masks to ensure they will not inhale tiny bugs and thus
endanger their lives? Some of the more strict culinary ideologues
of my acquaintance object to the killing of any animal; inquiries
about the propriety of squashing slugs and tomato hornworms and
the like usually are met with stony silence.

 JW> humanely. Throw in a little new age quasi-native mumble jumble about
 JW> honouring the spirit of the animal and Bob's your uncle. These
 JW> people don't hunt of course but they'll purchase the goods from a
 JW> local hunter as he is not a corporate megastore.

I can actually sort of respect that. Subsistence hunting, which
sort of blends one into the ecosystem, is quite another thing
compared to agribusiness and its huge protein generating facilities.

 JW> Title: Vietnamese Chicken with Fiery Noodles
 JW> 1 chile and 1 tsp ginger with a pinch of pepper. That must be
 JW> English fiery!

I was about to say.

==

 ML> Fogas (aka pikeperch) is a delicate freshwater fish;
 JW> Another name for it is zander. It is very closely related to and
 JW> tastes exactly the same as our North American walleye (aka pickerel

Most of those fish taste pretty similar; even ordinary
perches shaped in the normal way taste about the same,
though their texture (as I recall from decades ago when
I had the opportunity to make a direct comparison) seems
a bit mushier, and in the pisciform department texture
is especially important - I think particularly of Dover
sole, which is maybe just a little less mushy than though
as tender as other floundery foods but tastes pretty much
the same; despite the relatively small quality difference
the price can be upward of 500 percent higher.

 JW> in western Canada, not to be confused with the chain pickerel which
 JW> is actually a pike).

I get increasingly confused by these percoid familial
relationships and their terminologies. I just thought of,
speaking of increasingly confused, the word "persicoid,"
which is extremely rarely used, especially in its
etymologically original meaning of "peachlike." I wonder
if you used Southern Comfort in this, would you have a
Pike's Peach (or persicoid)?

Pike's Peak
cat: booze
servings: 1

1/2 oz peppermint schnapps
1/2 oz Kahlua
5 oz hot coffee
whip cream

serve in mug

http://viminal.me.psu.edu/~nari/html/ctailszero.html


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