Implanting Bill Gates's Micro-chips In Brains For Over 20 Years!

[Greedy,Greedy,Greedy]

Originally Posted by sebastian_dangerfield

I stopped regularly eating red meat a month ago and have noticed I feel a bit less groggy and sluggish in the AM. Usually ate fish four nights a week, but now moved it up to every night. Better sleep, I think. Doesn't tax the system as much.

But there'll definitely be a sunset on this, as I'm running out of recipes with which to experiment. And chicken and turkey are painfully dull foods.

It's summer. Just grill the fish and put sauces on it. There are endless sauces and endless varieties of fish to grill.

[sebastian_dangerfield]

Originally Posted by Greedy,Greedy,Greedy

It's summer. Just grill the fish and put sauces on it. There are endless sauces and endless varieties of fish to grill.

I have been. Cycling through Mexican flavoring, then traditional (capers and lemon), and varieties with tomatoes and diced onions. Or just baking it in French butter with the sauce from the capers (that brine can season almost anything well).

Oddly, I've not had much interest in tuna steaks. I think I overdid that and can't go there anymore. Which is good, as they're $40 a pound.

Perfect lunch combination that works: Chilled poached salmon smeared with lemon butter with a side of tzatziki. (Good real tzatziki... avoid the stuff into which they sneak sour cream).

ETA: Catfish in french butter and cajun seasoning with a dash of, yes, you're reading the name correctly. That sauce is fantastic on almost everything.

[Icky Thump]

Originally Posted by sebastian_dangerfield

I stopped regularly eating red meat a month ago and have noticed I feel a bit less groggy and sluggish in the AM. Usually ate fish four nights a week, but now moved it up to every night. Better sleep, I think. Doesn't tax the system as much.

But there'll definitely be a sunset on this, as I'm running out of recipes with which to experiment. And chicken and turkey are painfully dull foods.

Same thing and couldn't sleep after eating but it wasn't just red, it was chicken and fish also. Stopped all meat for a short time and realized I didn't need it, never went back.

[Pretty Little Flower]

Originally Posted by sebastian_dangerfield

Counterpoint: Sushi.

Yeah, I do sashimi a fair amount. But it's not as good. And the rice has to be right. Fuck up the rice and the sushi's for shit.

Please don’t get Hank started on sushi rice ….

[Greedy,Greedy,Greedy]

Originally Posted by Icky Thump

Same thing and couldn't sleep after eating but it wasn't just red, it was chicken and fish also. Stopped all meat for a short time and realized I didn't need it, never went back.

I feel like I've stepped into one of the classic Buddhist stories, where all the educated civilized people are talking of the benefits of vegetarianism while some lower class types stuff their face with barbequed pork, smiling broadly.

[LessinSF]

Originally Posted by sebastian_dangerfield

Counterpoint: Sushi.

Yeah, I do sashimi a fair amount. But it's not as good. And the rice has to be right. Fuck up the rice and the sushi's for shit.

I almost exclusively do sashimi. If I have nigiri or handrolls, I only eat about half the rice, and is only to soak up the sake/shochu.

And calamari is a joke as bad as tofu. It is flavorless, but for whatever you cook it with.

[Hank Chinaski]

Originally Posted by LessinSF

And calamari is a joke as bad as tofu. It is flavorless, but for whatever you cook it with.

Serious question, do you still have your real teeth? Texture is a thing.

[Hank Chinaski]

Originally Posted by Greedy,Greedy,Greedy

In the south, the fish is the main show, the pasta a (very good) side event.

A few years back I found my mom's first cousin on Facebook. My g-rents died young and we lost touch with all her relatives. The guy still has his family's home in Calabria, in the tiny village of Caulonia, on the Ionian Sea. Dinner were mostly him* or friends cooking. Each morning I'd wake to the fish monger driving along the one road that snaked through town "Pesche! Pesche!" We'd go down and buy what looked best. The dishes were wonderful and, bonus, they were family recipes from my great grandma. But then one night he made tuna pasta. Now I was confused because the fish monger had fresh tuna that morning, it is plentiful in the Ionian, but we hadn't bought any. This I-tie takes out a CAN of tuna fish and sautes it with tons of garlic and peppers. It is something we make to this day. I love it, but cannot get an answer why they don't use fresh tuna? Calabrese? Testa dura.


*He owns a Calabrese restaurant in Adelaide and goes to Caulonia for July and August. It is the only Calabrese restaurant I have ever found outside Calabria. Yes there are some "Calabria Pizza" restaurants near you; me too, the closest sells Chicago style zas. And no, the "Calabrian _____" pasta at your local is not Calabrese food likely. Mostly that just means they stick lots of peppers in it.

[Hank Chinaski]

Originally Posted by Pretty Little Flower

Please don’t get Hank started on sushi rice ….

You can tell Less has never had sushi from a spot with an Itamae. Sad.

[sebastian_dangerfield]

Originally Posted by LessinSF

I almost exclusively do sashimi. If I have nigiri or handrolls, I only eat about half the rice, and is only to soak up the sake/shochu.

And calamari is a joke as bad as tofu. It is flavorless, but for whatever you cook it with.

If you get good sushi, the rice is not of significant bulk. But it has a sweet taste that complements the fish. Idk why the fuck it works, but it does.

Lobster, shrimp, yes - lousy flavor. Crab? Interesting. But it gets rich, and dull, quickly.

Calamari and scallops have unique flavors. Subtle, but excellent. Like raw oysters or clams.

[sebastian_dangerfield]

Originally Posted by Greedy,Greedy,Greedy

I feel like I've stepped into one of the classic Buddhist stories, where all the educated civilized people are talking of the benefits of vegetarianism while some lower class types stuff their face with barbequed pork, smiling broadly.

The sole use for pork is chutney delivery.

[sebastian_dangerfield]

Originally Posted by Hank Chinaski

A few years back I found my mom's first cousin on Facebook. My g-rents died young and we lost touch with all her relatives. The guy still has his family's home in Calabria, in the tiny village of Caulonia, on the Ionian Sea. Dinner were mostly him* or friends cooking. Each morning I'd wake to the fish monger driving along the one road that snaked through town "Pesche! Pesche!" We'd go down and buy what looked best. The dishes were wonderful and, bonus, they were family recipes from my great grandma. But then one night he made tuna pasta. Now I was confused because the fish monger had fresh tuna that morning, it is plentiful in the Ionian, but we hadn't bought any. This I-tie takes out a CAN of tuna fish and sautes it with tons of garlic and peppers. It is something we make to this day. I love it, but cannot get an answer why they don't use fresh tuna? Calabrese? Testa dura.


*He owns a Calabrese restaurant in Adelaide and goes to Caulonia for July and August. It is the only Calabrese restaurant I have ever found outside Calabria. Yes there are some "Calabria Pizza" restaurants near you; me too, the closest sells Chicago style zas. And no, the "Calambrian _____" pasta at your local is not Calabrese food likely. Mostly that just means they stick lots of peppers in it.

I’ve never tried to make a dish with canned fish. But I eat it all the time. Patagonia makes tasty mussels in a few sauces, and various brands of smoked oysters and clams in olive oil are excellent. You can also get varieties of octopus in tins, and it’s good. But that animal is too smart to eat from a tin. Seems wrong.

[Greedy,Greedy,Greedy]

Originally Posted by Hank Chinaski

A few years back I found my mom's first cousin on Facebook. My g-rents died young and we lost touch with all her relatives. The guy still has his family's home in Calabria, in the tiny village of Caulonia, on the Ionian Sea. Dinner were mostly him* or friends cooking. Each morning I'd wake to the fish monger driving along the one road that snaked through town "Pesche! Pesche!" We'd go down and buy what looked best. The dishes were wonderful and, bonus, they were family recipes from my great grandma. But then one night he made tuna pasta. Now I was confused because the fish monger had fresh tuna that morning, it is plentiful in the Ionian, but we hadn't bought any. This I-tie takes out a CAN of tuna fish and sautes it with tons of garlic and peppers. It is something we make to this day. I love it, but cannot get an answer why they don't use fresh tuna? Calabrese? Testa dura.


*He owns a Calabrese restaurant in Adelaide and goes to Caulonia for July and August. It is the only Calabrese restaurant I have ever found outside Calabria. Yes there are some "Calabria Pizza" restaurants near you; me too, the closest sells Chicago style zas. And no, the "Calambrian _____" pasta at your local is not Calabrese food likely. Mostly that just means they stick lots of peppers in it.

Perhaps oddly, I am a canned tuna fan and get this. There is a completely different taste between fresh and canned tuna, it's like they are different fish.

I want a fish monger going down the street selling fresh seafood. It could be done where we go in the summer, one of Mass's big fish ports (where the largest industry outside fishing is... making fishsticks. World capital of fishsticks).

[Greedy,Greedy,Greedy]

Originally Posted by sebastian_dangerfield

I’ve never tried to make a dish with canned fish. But I eat it all the time. Patagonia makes tasty mussels in a few sauces, and various brands of smoked oysters and clams in olive oil are excellent. You can also get varieties of octopus in tins, and it’s good. But that animal is too smart to eat from a tin. Seems wrong.

One of my summer projects is going to be getting smoking oysters and other shellfish down. I like a lot of the smoked oysters, clams, scallops, etc., but they are even better fresh smoked.

[Hank Chinaski]

Originally Posted by Greedy,Greedy,Greedy

It could be done where we go in the summer, one of Mass's big fish ports (where the largest industry outside fishing is... making fishsticks. World capital of fishsticks).

if they ever do Tradle for states I’ll have to remember this.