Fake Fish

"Giles" wrote in message
...
.....an exquisite pleasure that most Americans can never possibly
know.

your words, not mine, Wolfie. Elitist, arrogant and self-
congratulatory........not to mention, flat-out wrong.
Sorry to rile you up by pointing it out, because the rest of your musings
were, IMO, well-written and to the point of
the thread. I especially liked the bit about 'Angus' beef being currently en
vogue. I suppose they'll work on the
branding of 'Hereford' or some other breed after Angus
peaks......
Tom

On Nov 28, 4:23*pm, "Tom Littleton" wrote:
"Giles" wrote in message

... and basking in the glory of knowing beyond a hint

of doubt the provenance of everything that I put in my mouth and chew
on........an exquisite pleasure that most Americans can never possibly

know.

nice prose, as usual, but a bit self-glorifying(which is somewhat usual,
sadly, as well). Actually, quite a few Americans, once you get out of Urban
centers, still enjoy that same privilege. Hell, I routinely consume meals in
VA, consisting of vegetables from nearby gardens and crabs or fish caught
that very day. I've bought scallops off the boat, and various fish as well.
Up here, in PA, it is common for most everyone I know to get the vast bulk
of their produce and meat from the local Amish and Mennonite farmers. All
this, and not once have I heard anyone in Accomack County, VA or Berk
County, PA ever consider that 'most Americans could never possibly know' of
such things. Get over it.
The meals might prove that much more enjoyable without the side serving of
self-congratulation. It's worth a try, at least.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *Tom

Boy I am glad you've never heard me rave about a particular meal, a
great cook, or a spot of success in cider making, gardening or bread
making. I would certainly need to be chastised for foolishly
expressing my thankfulness for the bounty of my own or close friends
efforts at growing and preparing our own foods. Could I modulate my
choice of words sufficiently, taking into consideration the current
modal state of emotional intelligence within range of my comments?
Could I achieve the proper curb-age of my enthusiasm? Boy oh boy the
performance anxiety meter is climbing. I am not worthy. May I go
quietly now? ;+*)(

Dave
Shut up and eat your damn homemade gruel.

On Nov 29, 6:34*am, "Tom Littleton" wrote:
"Giles" wrote in message

...

.....an exquisite pleasure that most Americans can never possibly
know.

your words, not mine, Wolfie.

You should find someone who can explain them to you.

Elitist, arrogant and self-
congratulatory........not to mention, flat-out wrong.

You didn't used to be stupid. What happened?

Sorry to rile you up by pointing it out,

Keep working on that. Maybe some day you'll have a reason to be
sorry.

because the rest of your musings
were, IMO, well-written and to the point of
the thread. I especially liked the bit about 'Angus' beef being currently en
vogue.

Obvious, superannuated and already worked to death. You should read
more.

I suppose they'll work on the
branding of 'Hereford' or some other breed after Angus
peaks......

No. That's not going to happen.

Anything else?

giles

On Thu, 26 Nov 2009 08:15:20 -0600, georgecleveland
wrote:

One cool day in January 2006, eight students from Stanford University
went on a shopping binge—and not for the latest iPods or Levi’s. They
visited two dozen grocery stores, fish markets, and sushi restaurants
and brought home 77 fillets of Pacific red snapper.

Back at the lab, the students snipped off bits of flesh, digested them
with enzymes, and spun the DNA down in centrifuge tubes. They
identified the species of fish by sequencing segments of DNA. Their
results raised eyebrows all around.

Those generic strips of flesh might as well have been called marine
mystery meat. Sixty percent of them came from species other than what
was written on the label, including Pacific Ocean perch and tilapia.


http://www.conservationmagazine.org/...impostor-fish/

This has been an issue for several years. From everything I've heard, there's
nothing dangerous in the substitution - IOW, it isn't an attempt to sell "bad"
fish, but rather, an attempt to sell a cheaper fish for a more expensive one.
The funny thing is that most people couldn't tell the difference between the
"real" fish and the substitute. I caught a sushi bar in NY trying to sell
tilapia as "tai" - they may have well been "conned" on it, but....IAC, granted,
"tai" is a somewhat generic term in and of itself, but still, trying to call
tilapia "tai" is pushing things...

TC,
R

On Nov 29, 8:37*pm, wrote:


This has been an issue for several years.

No ****?

From everything I've heard, there's
nothing dangerous in the substitution - IOW, it isn't an attempt to sell "bad"
fish, but rather, an attempt to sell a cheaper fish for a more expensive one.

No ****?


The funny thing is that most people couldn't tell the difference between the
"real" fish and the substitute.

Probably not.....but I'm sure we all know someone who can. Hey
tommie.......

I caught a sushi bar in NY trying to sell
tilapia as "tai" - they may have well been "conned" on it, but....IAC, granted,
"tai" is a somewhat generic term in and of itself, but still, trying to call
tilapia "tai" is pushing things...

god you make us wet.

TC,
R-

Idiot.

g.