Subj: 182 food p'izening

Britain and Europe [...] have virtually eliminated salmonella

Not to say that we can't, just that we won't barring a major
paradigm shift.

They are ahead of NA in many ways but they get labelled statist and
socialist which scares a lot of people here. But enough said about
that.

We can stick to more relevant issues such as the
availability of chicken disease vaccines and whether
universal use would be a good thing (eradication of
Salmonella after a period of increasing economies of
scale for the medicine) or a risky thing (who knows
what evil lurks in the heart of nature to take its
place). Or practical prevention, but we've done that.

Subj: 187 lung

CFIA ... "Although several parts of a carcass may be salvaged
and sold as such for human consumption, their incorporation
into prepared meat products in a registered establishment would constitute adulteration (e.g. spleens, brains). Refer to
Section 21 of the Meat Inspection Regulations, 1990 for more
details."

Several is an odd term in this context.

It's clarified in section 21 of the attendant regs which goes into
elaborate and specific detail. Amending legislation requires
parliamentary approval and happens infrequently but regulations
within the overall framework can be changed and updated easily by
senior bureaucrats.

And to be fair, regulations made by bureaucrats are less
likely to be completely cockamamie than what our elected
representatives can come up with.

Subj: Fire in the sky

pine and birch recipes [...] perhaps I can [...] eat locally
after all.

But are you trying to get rid of those trees? Seems you guys
ought to cherish all the trees you can raise.

My stepson Ray is a staunch environmentalist and Neekha absorbed his philosophy as best as a child can when she was young. She was
three when I asked her if she wanted to go into the bush with me to
harvest a small Christmas tree. She excitedly ordered me not to cut
down any trees because "we need them to breathe!"

I don't believe in Christmas in general and
Christmas trees in particular, for any number
of reasons, some of which are fit fodder for
this conference. One Neekha not having a tree
might not make much of a difference, but a
hundred million, now you're cooking with solar.

Restaurant review and a caution: The Bubba Gump Shrimp Company
Perhaps everyone here is already familiar with this American chain
but I had not heard of it before. It just opened up its first
Canadian franchise in Edmonton and Roslind attended it with the kids
and grandkids (I was stuck in YK so this review is second hand.)
Positives: The food was reasonably tasty and of adequate quality if
not memorable. Service was OK.

You've hit the raison d'etre of cookie-cutter
restaurants - reasonably tasty, ok, unmemorable,
reliable.

Negatives:
It's a stupid concept restaurant dreamt up for Paramount Pictures to capitalize on the movie and then sold to Landry's in Texas.

For some, maybe that was the draw.

It's located on "Bourbon Street" another phony corporate theme in
that dreaded behemoth, West Edmonton Mall, surrounded by other lame,
waste of good money chains like East Side Mario's, Moxie's and Tony
Roma's.

In an airport ladies' room, reported recently to me
- a graffito that said "in the land of the blind,
the one-eyed man is king." What that had to do with
ladies' rooms I don't know.

The name is hokey.
The stupid logo is hokey.

And the stupidest, most hokey logo, a stylized mouse
face, is the most successful of them all.

The menu has not just seafood and southern food but had all the
stock chain items like chicken wings and Caesar salad, and a
mishmash of culinary themes: Cajun Chicken sandwiches, popcorn
shrimp with pepperoncini, Maine lobster tails with Cajun spices,
coconut shrimp, Maker's Mark Glazed Salmon with creamed spinach etc.

All easily acquired from Captain Congelateur.

Everything was vastly overpriced for what was presented: eg. $19
sandwiches with $8 upgrades from fries to side salads.

That sounds like New York or worse, even taking the
conversion rate into account.

Red Lobster is equally good at two thirds the price.

Now (Kathy forgive me) that's saying something.

Food 6/10, tacky fake theme, decor and ambiance -1, value -2, so
3/10 overall. Avoid.

Will do.

Non sequitur:
A beautiful woman walks into a bar. The barkeep asks, "What'll you
have?" She replies, "I'd like a double entendre, please." So he
gives it to her."

Come on, now.

I hope that satisfied your childish urges.

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Title: BAKING TECHNIQUES
Categories: Info, Kooknet
Yield: 1 info

Baking is probably the most common cooking method, but not
necessarily the first thing you think of for cooking fish. It is a
good choice though because it offers a wealth of variety. And you can
bake fish with very little or no added fat. Unlike the moist heat of
steaming or poaching, oven heat is dry, so your most important
consideration is that the fish remains moist while cooking.

There are many ways to do this beginning with an even coating of
seasoned breadcrumbs or a quick brush with olive oil or melted
butter. You can top the fish with thinly sliced tomatoes, zucchini,
mushrooms or other vegetables, which help maintain the moisture in
the fish as it cooks. You can even oven-poach fish by cooking it
either partially or totally submerged in fish stock, wine or other
liquid, covering the baking dish with foil, or laying buttered foil
directly on top of the fish pieces. Wrapping the fish, in lettuce
leaves, parchment paper or foil, is probably the best way to keep
fish moist as it bakes. This in fact becomes oven-steaming because
the moisture is sealed in.

Baking is so versatile that virtually any fish or shellfish can be
baked, from the thinnest fillets to oysters on the half-shell to the
largest whole fish that your oven can accommodate. Smaller fillets or
fish pieces should be baked at higher temperatures (about 425�F) to
cook more quickly so there is less chance of drying out. Large pieces
of fish and whole fish should be cooked at moderate temperatures
(about 350�F) so the heat can penetrate to the interior of the fish
without overcooking the exterior.

How to Bake

1. Preheat the oven. Arrange the fish in an even layer in a lightly
oiled or buttered baking dish, folding thin ends under if necessary
to encourage even cooking.

2. Sprinkle the fish with the seasoning, coating, vegetables or
whatever is called for in your recipe.

3. Bake the fish in the preheated oven until it is opaque through the
thickest part of the fish. Cooking time will vary depending on the
thickness of the fish and the accompanying ingredients.

4. Transfer the fish and vegetables, if appropriate, to individual
plates. If there are any cooking juices remaining in the dish, spoon
a little over the fish and serve.

Simply Seafood Fall 1994

Posted by Michael Prothro KOOK-NET
: Mike's Resort BBS, Fayetteville,AR,(501)521-8920

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