On 3/31/2011 1:31 PM, Janet Wilder wrote:

>
> Speaking of mincing tilapia, I use it for gefilte fish. I can't get the
> "traditional" pike, whitefish, carp and mullet that my mother used up
> north. I have found that using the same techniques and ingredients other
> than different fish, works really well. After all, it's just a fish
> dumpling that gets its flavor from being poached in a tasty liquid.

I'm not wild about the pasty texture of tilapia but it should work very
well in dishes that use it in paste form. I'm betting the it would make
a very decent kamaboko i.e., fish cake. My guess is that in a few years,
tilapia will be the major fish used in the production of this fish
product in the US, mostly because it'll be readily available and cheaper
than the alternatives.

>
> When I went deep sea fishing on the Gulf a couple of weeks ago and the
> deck hand was filleting the fish we caught, I made him give me 4
> "throats" of red snapper which I will pick clean for the minced fish
> mixture and use the bones for the broth.
>

Mark Thorson > wrote:

>Steve Pope wrote:
>
>> We did contact Trader Joe's to learn that their organic soymilk is
>> made from North American soybeans, and have gone through the same
>> exercise on a number of other products.
>
>I wonder what it must be like to take the "green ink"
>e-mails and phone calls. Is your canola oil tested for
>GMO DNA? Are your organic, free-range chickens
>exposed to electromagnetic fields? Do you refrigerate
>your homeopathic Oscillococcinum while in transportion
>and storage?

These days, a job's a job!


S.

> On Wed, 30 Mar 2011 19:45:54 -0800, Mark Thorson wrote:

>> I have to reset the clock on this computer every day,
>> because the battery died. I always check it against
>> the time broadcast by local TV channels, and it seems
>> right. The TV says it's 7:45 right now, and so does
>> the computer.

I had an old computer with that very same problem. Turned out that the
battery couldn't even be removed from the MB as it was soldered in. I
had to live with it until I finally replaced the whole computer.

Steve Pope wrote:

> We did contact Trader Joe's to learn that their organic soymilk is
> made from North American soybeans, and have gone through the same
> exercise on a number of other products.

I wonder what it must be like to take the "green ink"
e-mails and phone calls. Is your canola oil tested for
GMO DNA? Are your organic, free-range chickens
exposed to electromagnetic fields? Do you refrigerate
your homeopathic Oscillococcinum while in transportion
and storage?

On 2011-04-01, Ranée at Arabian Knits > wrote:

> occasions. This discussion is over. Maybe when you calm down it can be
> continued.

We shall meet again, grasshopper.

nb

"Janet" > wrote in message
...
> In article >,
> says...
>>
>> On Thu, 31 Mar 2011 17:32:16 +0100, Janet > wrote:
>>
>> > In article >,
>> > says...
>> > >
>> > > What is wrong with fish farms?
>> >
>> > What is wrong with intensive fish farms is that fish were never
>> > designed
>> > to live in cramped confinement with other fish. Crowded fish are a
>> > hotbed
>> > of fish disease and parasites; making them smaller weaker and therefore
>> > less profitable. To overcome the heavy infestatitons of parasites and
>> > disease they are heavily medicated with insecticide and antibiotics.
>> > So,
>> > number one what's wrong is the uptake of chemicals from eating the
>> > fish.
>> >
>> > The second, is that fish farmed in sea and rivers, contaminate the
>> > sea
>> > and river bed (therefore the natural ecology) with their medicated
>> > waste;
>> > and they are also a source of infection to wild species in the area.
>> >
>> > http://www.ehow.com/list_6464126_eff...h-farming.html
>> >
>> > (in case you think the above only happens in the third world, some of
>> > the worst examples have been in the UK, USA and Norway.)
>> >
>> > http://www.foodandwaterwatch.org/fis...rigs-and-fish-
>> > farms/mercury-fishfarms/
>> >
>> So we're caught between a rock and a hard place: fish farms or over
>> fishing.
>
What is your point? You don't want to eat fish from the oil spill, yet
you're against inland fish farms?

> The alternative, is properly managed, ethical fish farming. Just like
> properly managed, ethical meat production. The bottom line is that
> consumers need to educate themselves about how their food is produced and
> shop accordingly.The market depends on us.
>
> Janet

Fish farming is certainly a better thing than harping about oil spills. Fish
farming is a great idea. If the area can support it . There were a lot
of catfish farms in west Tennessee. Also rice. Down here there's shirmp,
blue crab, rice...

Jill

Jill

On Mar 31, 9:50*pm, Sqwertz > wrote:
> On Thu, 31 Mar 2011 12:17:21 -0700 (PDT), Bryan wrote:
> > I wish that I liked the taste of canola. *It's even healthier than
> > peanut, and cheaper than olive.
>
> I have only experienced the infamous fishyness/off-flavor in canola
> once. *And that was in an organic brand, Spectrum which was about 5
> bucks a pint. *
>
> Otherwise, I don't find anything wrong with canola.

Some people taste it and others don't. I'm not talking about rancid
stuff.
>
> -sw

--Bryan

Ranee wrote:

> I am no fan of the texture or flavor of farmed fish.

Salmon farming has improved hugely over the last five years, both in its
environmental impact and the quality of the salmon, but there are still
shoddy producers out there; you have to acquaint yourself with the actual
farm before you can buy with confidence. Farmed white sea bass is also quite
good, but as far as I know it's only being farmed on a small scale, so it's
not all that easy to find.

Bob

notbob wrote:

> "firm and delicate"!?
>
> Name one meat that meets that criteria.

Veal. HTH

Bob

Mark wrote:

> Are your organic, free-range chickens exposed to electromagnetic fields?

You mean like SUNLIGHT?

Bob

Bob Terwilliger > wrote:

>Ranee wrote:

>> I am no fan of the texture or flavor of farmed fish.
>
>Salmon farming has improved hugely over the last five years, both in its
>environmental impact and the quality of the salmon, but there are still
>shoddy producers out there; you have to acquaint yourself with the actual
>farm before you can buy with confidence. Farmed white sea bass is also quite
>good, but as far as I know it's only being farmed on a small scale, so it's
>not all that easy to find.

I agree, but I understand Ranee's general opposition for farmed fish
as well.

I have found the following farmed seafood products to be good:

Scottish farmed salmon
American sturgeon caviar from farmed sturgeon
Pond-farmed shrimp from Oahu
Kampachi from Hawaii

I'm sure there are other examples (oysters, I think, could be
considered farmed in almost all cases; if not "farmed", then
still aquaculture).


Steve

Bob Terwilliger > wrote:

>Mark wrote:

>> Are your organic, free-range chickens exposed to electromagnetic fields?

>You mean like SUNLIGHT?

Bada-Bing!


S.

Steve wrote:

> I have only experienced the infamous fishyness/off-flavor in canola
> once. And that was in an organic brand, Spectrum which was about 5
> bucks a pint.
>
> Otherwise, I don't find anything wrong with canola.

Canola doesn't taste fishy to me, it tastes "carnie." I suppose if I were
making funnel cakes and corn dogs I might use canola, but since I don't make
either of those things, I don't welcome that taste.

Bob

Landon wrote:

> I once saw a carcass that some person left after cleaning the fish
> that the head was an amazing 3 feet wide, without counting the spines.

It's a shame that they discarded the head; catfish heads make a mean curry.


> Catching catfish in the river here is so easy it crazy. Milk Jug tied
> to the line so that the bait, rotten chicken livers, sits just above
> the bottom. Then you tie the jug to a stout cord to pull it in when it
> dips sharply. That's 100% USA catfish there!

Turtles would go for that too.

Bob

On Apr 1, 12:21*am, Sqwertz > wrote:
> On Thu, 31 Mar 2011 22:07:48 -0700, Bob Terwilliger wrote:
> > Steve wrote:
>
> >> I have only experienced the infamous fishyness/off-flavor in canola
> >> once. *And that was in an organic brand, Spectrum which was about 5
> >> bucks a pint.
>
> >> Otherwise, I don't find anything wrong with canola.
>
> > Canola doesn't taste fishy to me, it tastes "carnie."
>
> You mean ... like ... half man, half woman? *Or more like a bearded
> lady?

http://www.youtube.com/watch?v=ngIxuGOVGeQ
>
> -sw (who went to the traveling carnival earlier tonight)

--Bryan

On 3/31/2011 8:24 PM, Cheryl wrote:
>> On Wed, 30 Mar 2011 19:45:54 -0800, Mark Thorson wrote:
>
>>> I have to reset the clock on this computer every day,
>>> because the battery died. I always check it against
>>> the time broadcast by local TV channels, and it seems
>>> right. The TV says it's 7:45 right now, and so does
>>> the computer.
>
> I had an old computer with that very same problem. Turned out that the
> battery couldn't even be removed from the MB as it was soldered in. I
> had to live with it until I finally replaced the whole computer.

Can you handle a soldering iron? I replaced several soldered-in
batteries in the "good old days".

--


James Silverton, Potomac

I'm "not"

James Silverton > wrote:

>Can you handle a soldering iron? I replaced several soldered-in
>batteries in the "good old days".

They might be surface-mounted these days, as opposed to being
components with wire leads. (Doesn't mean it's impossible to
unsolder, but more difficult.)

Steve

"sf" > wrote in message
...
> On Thu, 31 Mar 2011 17:32:16 +0100, Janet > wrote:
>
>> In article >,
>> says...
>> >
>> > What is wrong with fish farms?
>>
>> What is wrong with intensive fish farms is that fish were never
>> designed
>> to live in cramped confinement with other fish. Crowded fish are a
>> hotbed
>> of fish disease and parasites; making them smaller weaker and therefore
>> less profitable. To overcome the heavy infestatitons of parasites and
>> disease they are heavily medicated with insecticide and antibiotics. So,
>> number one what's wrong is the uptake of chemicals from eating the fish.
>>
(snippage)

Have you ever actually SEEN a fish farm? Something other than what you read
online? I have. Arkansas is full of them (along with rice fields). The
ones I've seen are not overcrowded. I don't know what unhappy fish look
like but they didn't appear to be bothered. Chemicals? I'd rather eat farm
raised fish than try to eat fish pulled from the heavily polluted
Mississippi river.

Jill

On Thu, 31 Mar 2011 20:30:26 +0100, Janet > wrote:

>In article >,
says...
>>
>> On Thu, 31 Mar 2011 19:53:32 +0100, Janet > wrote:
>>
>> >In article >,
>> says...
>> >>
>> >> Yikes! I better quit feeding Dinky, who has eaten Purina foods for his
>> >> entire 13 years of life, that nasty stuff! hehe, just yanking your
>> >> chain, Ranée. My other cat, Bammers, who also ate Purina his entire
>> >> life, lived in great health for 19 years.
>> >>
>> >> I think, IMHO, the negativity behind Purina's so-called contamination
>> >> is just nonsense spread by their competitors.
>> >>
>> >> Have you any cites for this Purina contamination from anyone who lists
>> >> the testing done? I'd be very interested to read them.
>> >
>> >
>> >http://www.fda.gov/animalveterinary/...drawals/ucm129
>> >575.htm
>> >
>> >or
>> >
>> >http://tinyurl.com/y8sl6ty
>> >
>> >Janet
>>
>> The link has no mention of Purina unless its in the multitude of links
>> within the page.
>>
>> I asked specifically for data that supports the *Purina* scare as
>> being exclusive to any other brand.
>>
>> Do any of those other links mention Purina specifically?
>
> Yes. The FDA lists all affected brands.
> Would you like a splint for your finger?
>
> Janet

No, my finger is fine. An accusation was leveled against Purina, and
links given that supposedly show Purina as being exclusively having
the problem. No mention of Purina was in either link.

I'm not searching through 20 *other* links to try to prove your case.
I'll just assume its nonsense until you provide what was asked for.

When you claim something, are asked for proof and provide no proof but
links that contain some sort of proof *somewhere* in the attached
links within the links you gave, it tends to make your argument pretty
lame and really unsupported. "Oh, here ya go. The information for MY
argument is buried somewhere in this list of links. Go find it
yourself." hahahaha, sorry, I'm not doing your work to support your
argument. I'll consider your argument unsupported with evidence until
you provide that evidence that shows Purina EXCLUSIVELY containing
problem ingredients. The problem, as I heard it, was with many types
of pet foods and only for a short time.

Thanks anyway. I know its nonsense anyway. I have had two cats who
have eaten Purina food for their entire lives. Ages 13 and 19. The 19
year old was as healthy as can be, right up to dying of old age
problems that were due at his age. The 13 year old is in fine health
and still eating his Purina food.

If the cats can live what are above average lengths of time, then I
guess all that bad stuff in the food didn't really hurt anything.

Or wait, yeah, only the food from Purina that MY cats ate was
unaffected, right? Sorry, couldn't resist.

I hate bashing of successful companies. The Walmart Bashing, The ATT
bashing, Purina Bashing....the list goes to any business that was
savvy enough to be a leader in industry and get very rich.

Hell, lets bash Bill Gates some more. He made what was the most
important discovery in the world until now and has been bashed for
being such a bad person to actually get rich from it. Bad Boy!

Everyone seems to love bashing anyone or any group that succeeds. It
gets boring to me. Whenever you hear of someone getting famous for
anything, the bashers are the next thing you hear.

Here's the bashers:

"I hate Walmart"

"I hate Microsoft"

"I hate Bill Gates"

"I hate AT&T"

etc, etc, etc, etc........

Hell, why not just say "I hate anyone who succeeds in business so I
can sound cool to all the other net bashers"?

ANY story that comes out that will put even the tiniest blame towards
ANYONE in business is jumped on by all the bashing junkies on the net
as gospel and exaggerated into a crime that deserves boycotting the
business by the entire planet.

How boring.

On Thu, 31 Mar 2011 12:31:47 -0700, Ranée at Arabian Knits
> wrote:

>In article >,
> Landon > wrote:
>
>> "The levels of the contaminants that have been found are very low,
>> most often at or near the minimum level of detection. As a result, the
>> health risk posed by the detected drugs is primarily from long-term
>> exposure. Nitrofurans, malachite green, and gentian violet have been
>> shown to be carcinogenic in study animals, while the use of
>> fluoroquinolones in food animals may increase antibiotic resistance in
>> human pathogens. Based on the sum of all current information, FDA
>> believes that risk to U.S. consumers due to these drugs in seafood
>> products from China is minimal, and do not represent an immediate risk
>> to public health."
>
> Heavy metals build up over time. I think this is a way for our
>government not to annoy our debt holders.

I understand that you are worried about something that doesn't worry
me. That's life.

I probably worry about things that you don't as well. Again, life.

I hope both of our lives exceed the norm and are as happy as can be.

So far, I've outlived many and not lived as long as some. That works
for me.

In article >,
says...
>
> "sf" > wrote in message
> ...
> > On Thu, 31 Mar 2011 17:32:16 +0100, Janet > wrote:
> >
> >> In article >,
> >> says...
> >> >
> >> > What is wrong with fish farms?
> >>
> >> What is wrong with intensive fish farms is that fish were never
> >> designed
> >> to live in cramped confinement with other fish. Crowded fish are a
> >> hotbed
> >> of fish disease and parasites; making them smaller weaker and therefore
> >> less profitable. To overcome the heavy infestatitons of parasites and
> >> disease they are heavily medicated with insecticide and antibiotics. So,
> >> number one what's wrong is the uptake of chemicals from eating the fish.
> >>
> (snippage)
>
> Have you ever actually SEEN a fish farm? Something other than what you read
> online?

Yes; very common in west Scotland.

Janet.

On Fri, 1 Apr 2011 09:14:13 -0400, "jmcquown" >
wrote:

>Have you ever actually SEEN a fish farm? Something other than what you read
>online? I have. Arkansas is full of them (along with rice fields). The
>ones I've seen are not overcrowded. I don't know what unhappy fish look
>like but they didn't appear to be bothered. Chemicals? I'd rather eat farm
>raised fish than try to eat fish pulled from the heavily polluted
>Mississippi river.
>
>Jill

Thanks Jill, me too.

But, but, but.....don't you want to climb onto the bashing wagon and
bash someone? Come on! Surly there's SOMEONE who has a business you
want to bash with no real evidence....hehe

Well, I heard yesterday on the net......lets boycott that butt head!
Send massive emails out! Ha!

Steve Pope > wrote:
> James Silverton > wrote:
>
>> Can you handle a soldering iron? I replaced several soldered-in
>> batteries in the "good old days".
>
> They might be surface-mounted these days, as opposed to being
> components with wire leads. (Doesn't mean it's impossible to
> unsolder, but more difficult.)
>
> Steve

Heat from the iron can cook the delegate CPU chips. Could try one of those
new fangled instant heat/cold soldering irons. I have an old computer with
a dead battery. I just keep it connected to the Internet and during boot up
the clock gets reset to the correct time.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On Thu, 31 Mar 2011 15:33:46 -0400, James Silverton
> wrote:

>Who, born in the first part of the last century, would have thought that
>sea fish like cod would cost more than steak? I also remember skate,
>which was practically given away, is highly prized nowadays. Come to
>think of it, kippers (smoked herring) were very inexpensive when I was
>young.

When I was a kid, you couldn't carry $5 worth of dried beans. You'd
need a truck. Now you can put $5 worth of dried beans in your pocket.

The same with watermelon and many, many other things. A huge
watermelon was $1 only 40 years ago and now, a one inch slice of
watermelon, cut into quarters and wrapped, is $2.

On Thu, 31 Mar 2011 20:09:30 +0000 (UTC), Nad R
> wrote:

>Landon > wrote:
>> On Thu, 31 Mar 2011 00:01:07 -0700, sf > wrote:
>>
>>> On Wed, 30 Mar 2011 23:17:50 -0700 (PDT), spamtrap1888
>>> > wrote:
>>>
>>>> To avoid wasting the
>>>> waste, the business owner installed giant tubs filled with what would
>>>> be marketed as "farm-raised" catfish under the chickens.
>>>
>>> I can only say that those catfish were put to work doing what they do
>>> naturally. I wonder what they tasted like? It certainly wasn't
>>> "mud".
>>
>> You have a delightful sense of humor, sf! Ha!
>>
>> It tasted like chicken.... poop!
>
>You have tasted chicken poop before?
>Eewwww...

hehe, not intentionally, but I bet I have. Cow poop too. We had our
own milking cows when I was a youngster. Sometimes, when the milk was
strained, yep, flecks of cow poop!

If you've ever fed hogs, you know the stampede, the splashing of
whatever, in your face while trying to dump that last bucket of slop
into their trough...oops, pig crap too!

Farming is not a clean sport....hehe

On Thu, 31 Mar 2011 13:45:16 -0600, Janet Bostwick
> wrote:

>On Thu, 31 Mar 2011 11:53:47 -0400, Landon > wrote:
>
>>On Thu, 31 Mar 2011 06:17:58 -0600, Janet Bostwick
> wrote:
>>
>>>Back in the 60's? salmon were introduced into the Great Lakes to munch
>>>on the lampreys (who were munching on native fish and killing them
>>>off) I can remember seeing people pulling their kid's little red
>>>wagon behind them as they came off the breakwater with a huge salmon
>>>draped in the wagon bed. Great white fish too.
>>
>Have you ever watched that show on TV "River Monsters?" The guy goes
>all over the world to try to catch rumored huge monster fish that
>swallow children, wreck boats etc. He's pulled 350 pound catfish from
>various waters. Let me tell you, that ain't pretty! I think you can
>check it out in the 'Net.
>Janet

Nope, I've missed that one. I'm too busy wishing I was able to travel
with Andrew Zimmern and help him eat all that interesting stuff he
gets to eat on "Bizarre Foods". I never miss an episode.

On Thu, 31 Mar 2011 13:46:35 -0600, Janet Bostwick
> wrote:

>On Thu, 31 Mar 2011 12:42:51 -0400, Landon > wrote:
>
>
>>
>>Our difference in what we like or not is part of what makes each of us
>>unique! The "IMO" should be naturally added to any opinionated
>>statement without it actually having to be typed...
>
>
>Fat chance!!!
>Janet


hahaha, you got it!

On Thu, 31 Mar 2011 14:34:18 -0500, Janet Wilder
> wrote:

>
>> AFAIC, tilapia is a rather bland fish. I especially like it
>> (uncoated) in soft shell fish tacos.
>>
>
>For fish tacos, I put the fillets in a pan with a little EVOO and
>butter, dust the tops with some cumin and Mexican oregano and saute.
>Then flip and do the same to the other side.
>
>Sometimes I put a tiny bit of Santa Fe chili powder on too.

Perfect!

On 4/1/2011 10:01 AM, Landon wrote:
> On Thu, 31 Mar 2011 15:33:46 -0400, James Silverton
> > wrote:
>
>> Who, born in the first part of the last century, would have thought that
>> sea fish like cod would cost more than steak? I also remember skate,
>> which was practically given away, is highly prized nowadays. Come to
>> think of it, kippers (smoked herring) were very inexpensive when I was
>> young.
>
> When I was a kid, you couldn't carry $5 worth of dried beans. You'd
> need a truck. Now you can put $5 worth of dried beans in your pocket.
>
> The same with watermelon and many, many other things. A huge
> watermelon was $1 only 40 years ago and now, a one inch slice of
> watermelon, cut into quarters and wrapped, is $2.

I'm not so horrified by price changes due to inflation. After all, the
US CPI in 2010 was 22 times that of 1913 but it's the relative cost
changes that get me. Cod to steak as I mentioned, tho' some prices have
gone in the reverse order; strawberries for instance (even if the
quality has deteriorated).

--


James Silverton, Potomac

I'm "not"

On Thu, 31 Mar 2011 23:57:54 +0200, (Victor Sack)
wrote:

>Tilapia is very bland. It is a fish for people who do not really like
>fish but feel compelled to eat it for some reason. It is imperative to
>accompany tilapia with Italian Pinot Grigio, 90% of which is produced
>for people who do not really like wine but feel compelled to drink it
>for some reason.
>Victor

Thanks man! You gave me my first good laugh of the day!

That's hilarious!

I've had people try fish that was stronger flavored and quite often, I
hear; "Ewwwwww, that's too fishy for me!"

Well hell, that's like someone eating a fillet mignon and saying
"Ewwww, that tastes too much like beef for me!"

Why the heck are they eating fish if they don't like the flavor of
fish?

Or wine? hehe

On Thu, 31 Mar 2011 18:31:15 -0500, Janet Wilder
> wrote:

>Speaking of mincing tilapia, I use it for gefilte fish. I can't get the
>"traditional" pike, whitefish, carp and mullet that my mother used up
>north. I have found that using the same techniques and ingredients
>other than different fish, works really well. After all, it's just a
>fish dumpling that gets its flavor from being poached in a tasty liquid.

I have GOT TO get some freshly made, quality Gefilte Fish and get past
this dislike I've formed after eating some that wasn't very good.

Send me some, will ya? hehe

On 4/1/2011 10:19 AM, Landon wrote:
> On Thu, 31 Mar 2011 18:31:15 -0500, Janet Wilder
> > wrote:
>
>> Speaking of mincing tilapia, I use it for gefilte fish. I can't get the
>> "traditional" pike, whitefish, carp and mullet that my mother used up
>> north. I have found that using the same techniques and ingredients
>> other than different fish, works really well. After all, it's just a
>> fish dumpling that gets its flavor from being poached in a tasty liquid.
>
> I have GOT TO get some freshly made, quality Gefilte Fish and get past
> this dislike I've formed after eating some that wasn't very good.
>
> Send me some, will ya? hehe

Ah, you know Gefilte Fish and French Quenelles de Brochet are much the
same thing. In the 60's it was said that a French restaurant had to have
Quenelles on the menu if it wanted a Michelin star! Mind you, quenelles
with lobster sauce aren't very kosher, good tho they are :-)

--


James Silverton, Potomac

I'm "not"

On Fri, 01 Apr 2011 08:32:36 -0600, Janet Bostwick
> wrote:

>I'm missing something here. The argument is about whether "Purina"
>knowingly put a contaminant into their pet food? As I recall, there
>were a multitude of pet food makers that had purchased a food
>supplement from a China purveyor who was using a manufacturing waste
>product to bulk up the food supplement in order to widen his profit
>margin. I guess you could say that Purina knowingly put the
>supplement into their pet food. I doubt you could say that they
>deliberately put a poison in their pet food.
>
>Janet

>there were a multitude of pet food makers that had purchased a food
>supplement from a China purveyor who was using a manufacturing waste
>product to bulk up the food supplement in order to widen his profit
>margin.

The key words here are "multitude of pet food makers". Not just
Purina.

If someone sells you a cake, and that cake has rat poison in it, are
YOU guilty of poisoning anyone who shares it with you, or anyone you
serve it too? You had no idea that the cake was contaminated. Just as
Purina had no idea that any contaminants were in their food.

Boycotting them because of a short cycle problem that someone else
caused is silly in my book.

On Thu, 31 Mar 2011 21:21:31 -0400, "jmcquown" >
wrote:

>
> "Janet" > wrote in message
> ...
> > In article >,
> > says...
> >>
> >> On Thu, 31 Mar 2011 17:32:16 +0100, Janet > wrote:
> >>
> >> > In article >,
> >> > says...
> >> > >
> >> > > What is wrong with fish farms?
> >> >
> >> > What is wrong with intensive fish farms is that fish were never
> >> > designed
> >> > to live in cramped confinement with other fish. Crowded fish are a
> >> > hotbed
> >> > of fish disease and parasites; making them smaller weaker and therefore
> >> > less profitable. To overcome the heavy infestatitons of parasites and
> >> > disease they are heavily medicated with insecticide and antibiotics.
> >> > So,
> >> > number one what's wrong is the uptake of chemicals from eating the
> >> > fish.
> >> >
> >> > The second, is that fish farmed in sea and rivers, contaminate the
> >> > sea
> >> > and river bed (therefore the natural ecology) with their medicated
> >> > waste;
> >> > and they are also a source of infection to wild species in the area.
> >> >
> >> > http://www.ehow.com/list_6464126_eff...h-farming.html
> >> >
> >> > (in case you think the above only happens in the third world, some of
> >> > the worst examples have been in the UK, USA and Norway.)
> >> >
> >> > http://www.foodandwaterwatch.org/fis...rigs-and-fish-
> >> > farms/mercury-fishfarms/
> >> >
> >> So we're caught between a rock and a hard place: fish farms or over
> >> fishing.
> >
> What is your point? You don't want to eat fish from the oil spill, yet
> you're against inland fish farms?

Where did I say I was against fish farming?
>
> > The alternative, is properly managed, ethical fish farming. Just like
> > properly managed, ethical meat production. The bottom line is that
> > consumers need to educate themselves about how their food is produced and
> > shop accordingly.The market depends on us.
> >
> > Janet
>
> Fish farming is certainly a better thing than harping about oil spills. Fish
> farming is a great idea. If the area can support it . There were a lot
> of catfish farms in west Tennessee. Also rice. Down here there's shirmp,
> blue crab, rice...
>


--

Today's mighty oak is just yesterday's nut that held its ground.

Janet Wilder > wrote:

> Speaking of mincing tilapia, I use it for gefilte fish. I can't get the
> "traditional" pike, whitefish, carp and mullet that my mother used up
> north. I have found that using the same techniques and ingredients
> other than different fish, works really well. After all, it's just a
> fish dumpling that gets its flavor from being poached in a tasty liquid.

Ha! Fish dumplings poached in a tasty liquid are surely a worthy
undertaking, but they are, by definition, not *gefilte* fish. There are
names and terms that still retain their original meaning and "gefilte
fisch" is one of them. It is still made the traditional way in Europe,
where it originated. I posted a traditional version a few times.

Fish dumplings of various kinds are a different kind of dish/kettle of
fish. Examples are the French quenelles de poisson and particularly de
brochet/pike, (though merlan/whiting is popular, too), as well as the
various Russian "tel'noye" dishes (the word comes from "telo", "body" or
"flesh", meaning only the boneless, skinless, fillet parts are used).
The recipe I posted in the thread was essentially an example of the
latter. There are many more kinds of such dishes and many different
kinds of fish can be used, sometimes in combination.

Victor

On 4/1/2011 2:28 AM, Steve Pope wrote:
> James > wrote:
>
>> Can you handle a soldering iron? I replaced several soldered-in
>> batteries in the "good old days".
>
> They might be surface-mounted these days, as opposed to being
> components with wire leads. (Doesn't mean it's impossible to
> unsolder, but more difficult.)
>
> Steve

Motherboards have surface mount components and are multi-layered these
days but the BIOS/clock battery are typically a snap to replace. The
idea of taking an iron to one of these boards is pretty scary. I've
soldered the old boards though - mostly the jack connections.

My guess is that this might not be true for Apple motherboards. They
never want you to change the batteries in their stuff.

On Apr 1, 8:05*pm, dsi1 > wrote:
> On 4/1/2011 2:28 AM, Steve Pope wrote:
>
> > James > *wrote:
>
> >> Can you handle a soldering iron? I replaced several soldered-in
> >> batteries in the "good old days".
>
> > They might be surface-mounted these days, as opposed to being
> > components with wire leads. *(Doesn't mean it's impossible to
> > unsolder, but more difficult.)
>
> > Steve
>
> Motherboards have surface mount components and are multi-layered these
> days but the BIOS/clock battery are typically a snap to replace. The
> idea of taking an iron to one of these boards is pretty scary. I've
> soldered the old boards though - mostly the jack connections.
>
> My guess is that this might not be true for Apple motherboards. They
> never want you to change the batteries in their stuff.

Only serious geeks would change out anything in their Apple devices,
especially since the Apple stores don't charge that much to replace
batteries, and the genuine Apple batteries are what you want to buy
anyway. When you pay the huge upfront cost for an Apple device, it
comes with support you've already paid for.

--Bryan

On 4/1/2011 3:55 PM, Bryan wrote:
> On Apr 1, 8:05 pm, > wrote:
>>
>> Motherboards have surface mount components and are multi-layered these
>> days but the BIOS/clock battery are typically a snap to replace. The
>> idea of taking an iron to one of these boards is pretty scary. I've
>> soldered the old boards though - mostly the jack connections.
>>
>> My guess is that this might not be true for Apple motherboards. They
>> never want you to change the batteries in their stuff.
>
> Only serious geeks would change out anything in their Apple devices,
> especially since the Apple stores don't charge that much to replace
> batteries, and the genuine Apple batteries are what you want to buy
> anyway. When you pay the huge upfront cost for an Apple device, it
> comes with support you've already paid for.
>
> --Bryan

I'm just a mid-level geek but the idea of having someone service my
stuff is unappealing. There's no doubt that I can change the battery in
my iPad but I know that I'll probably never be able to get that
glass/gasket assembly nicely flush back in place. It'll look like some
gomer manhandled it. If it costs over $125 to replace the battery, I
guess you can call me "gomer" cause that's my break point.

<="" a="">Tilapia is a very mild tasting fish. Similar in strength of flavor to
flounder.

It's so mild tasting that you probably want to stay away from the
stronger tasting seasonings like Old Bay unless you use a very, Have a simple recipe for that too/ Thanks.
And yes, I know there's Google, but I like to pick the brains of people who
actually do the cooking.

Best way I like my tilapia is lightly seasoned with salt and pepper, then deep-fried. You can even do like a "butterfly" cut, where you cut the meat on each side of the fish half-way. Then use tongs, clamp the backbone and dip into deep hot oil. Don't let go of the fish. After a few minutes remove from the oil, and it will have "wings" and you can set it on a plate sort of standing up.

Then I mix mince onions and tomatoes to serve as sort of a salsa dip. Yummm...