goeduck
Super Member
Someday I would like to go there. :licking:
Americans do not appreciate good food...
- Thread starter bunyip
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Someday I would like to go there. :licking:
Steppenwolfe
Super Member
- Joined
- Apr 11, 2012
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- 6,374
- Location
- The Blue Ridge Mountains
- Tractor
- Kubota MX5400, 1140 RTV
WOW... I'm on a diet and you're killing me...
Steppenwolfe
Super Member
- Joined
- Apr 11, 2012
- Messages
- 6,374
- Location
- The Blue Ridge Mountains
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- Kubota MX5400, 1140 RTV
Oh yeah... just go off season, more enjoyable.
/pine
Super Star Member
- Joined
- Mar 4, 2009
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- 12,450
It's a shame that so many folks that have never had truly fresh seafood don't really know what it's supposed to taste like...!
Shrimp is great example...if you've never had truly fresh shrimp you really have no idea how flavorful they are...Even if you buy shrimp from a market that have them in a display case they have previously been frozen and are no where near the same as truly fresh shrimp/prawns etc...To really experience what shrimp are supposed to taste like they need to be cooked and eaten within 6-8 hours of harvesting and either kept alive or fully iced...
Shrimp should never be boiled...they should be placed in boiling water with the heat turned off...they should only be allowed to seep until they are opaque through (depending on their size)...once they are opaque through they should be iced or doused in iced water to prevent them from continuing to cook...
On a side note one of my favorite seafood's is 'Stone Crab Claws' (available fresh on southern gulf coastal areas from Oct.-May)...they only harvest the claws so the crab lives on to be a renewable food source...unfortunately the price of these flavorful claws (more succulent than other crab, lobster or scallops etc.) has gone through the roof...just a few years ago they sold retail for about $12-$15/pound for the jumbo claws...this past season the same sized claws were going for over $40/pound...where they are harvested...I hate to think what they bring in places like NY, Atlanta etc...
Shrimp is great example...if you've never had truly fresh shrimp you really have no idea how flavorful they are...Even if you buy shrimp from a market that have them in a display case they have previously been frozen and are no where near the same as truly fresh shrimp/prawns etc...To really experience what shrimp are supposed to taste like they need to be cooked and eaten within 6-8 hours of harvesting and either kept alive or fully iced...
Shrimp should never be boiled...they should be placed in boiling water with the heat turned off...they should only be allowed to seep until they are opaque through (depending on their size)...once they are opaque through they should be iced or doused in iced water to prevent them from continuing to cook...
On a side note one of my favorite seafood's is 'Stone Crab Claws' (available fresh on southern gulf coastal areas from Oct.-May)...they only harvest the claws so the crab lives on to be a renewable food source...unfortunately the price of these flavorful claws (more succulent than other crab, lobster or scallops etc.) has gone through the roof...just a few years ago they sold retail for about $12-$15/pound for the jumbo claws...this past season the same sized claws were going for over $40/pound...where they are harvested...I hate to think what they bring in places like NY, Atlanta etc...
I was born and raised in New Orleans. I lived in New Orleans for 60+ years until Katrina. I still work in New Orleans. Growing up Catholic, we had to suffer every Friday. We had to endure fried (or broiled) fish, shrimp, oysters, or seafood gumbo, boiled blue crabs, boiled crawfish. It was tough but we survived. We have "po-boy" (also called poor boys - an ongoing argument) sandwiches which are like submarine sandwiches except they are on a French baget type bread. They may have roast beef, or ham (& cheese), or sausage (smoked, hot, Italian), or french fries (with RB gravey), etc. on them. You can get it "dressed" (with lettuce & tomatoes) or plain with just mayo or butter. No matter where you live/stay you are not far from a great restaurant. Not all the good restaurants are in New Orleans central. I now live North of Lake Pontchartrain and we have many great restaurants on the North shore. The most common lunchtime argument is "where to have supper".
Norman
Norman
You can say the same about many foods. I know people who won't eat bread if it's more than a day old. I grew up knowing that the only way to eat corn was to start the water boiling, then go out and pick it and husk it in the garden. The best apples that I have ever eaten was when I would swerve under a tree and pluck one, while heading into the orchard to leave an empty bin for the pickers, and to bring a full one back. Some people won't eat the eggs that I give them because "the yolk is too yellow"...yet the last time that I cracked a store bought egg I threw it out because the whites were runny and the yolks were so pale that they looked anemic. Things which I refuse to buy are eggs, potatoes, pork, and chicken... after raising my own for years what I buy in the store tastes like cardboard.
I go into the grocery store in winter looking for cucumbers and they're so sad looking the day they are put up that I continue on to the "pickles" aisle.
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Yet that doesn't make your statement any less true. :thumbsup: Refrigeration has made it possible to ship produce across the country before it spoils... capitalism has taught us to be satisfied with less quality for that privilege. There are some things which I won't eat for whatever reason... red delicious apples are on the top of that list as the very name is an oxymoron.
goeduck
Super Member
Nothing like eating what is in season from your garden or what is available locally.
jjp8182
Platinum Member
That is a reason why I tend to eat things that could be (or are) locally sourced. On a work trip to Fairbanks, AK a few years ago several coworkers were complaining about the flavor of the steak, or even getting sick from the sea food (being served in fast food restaurants).
Mean while I was enjoying caribou meatloaf, and other things I'm fairly certain were from the local area (or so well preserved it didn't matter)...and pointing out the fact that we hadn't exactly been seeing an abundance of cattle, chickens and other farm raised animals roaming around (and that the ocean wasn't exactly close either).
By the end of the trip I think a few of them learned the lesson, but watching their struggles & dissatisfaction reaffirmed my opinion that if I can't see a potential source for what I'm eating relatively nearby it's probably not going to taste that good (and that's assuming it's not so bad that it causes food poisoning, or other digestive issues).
Mean while I was enjoying caribou meatloaf, and other things I'm fairly certain were from the local area (or so well preserved it didn't matter)...and pointing out the fact that we hadn't exactly been seeing an abundance of cattle, chickens and other farm raised animals roaming around (and that the ocean wasn't exactly close either).
By the end of the trip I think a few of them learned the lesson, but watching their struggles & dissatisfaction reaffirmed my opinion that if I can't see a potential source for what I'm eating relatively nearby it's probably not going to taste that good (and that's assuming it's not so bad that it causes food poisoning, or other digestive issues).
Slash
You are right - there is nothing to compare to fresh seafood. That is hard to find unless you catch it yourself. I started to fish, shrimp, crab and crawfish with my Dad when I was about 5 yrs. old. I continued almost weekly until Katrina. Now, I have "fun" on my property. I can remember crabs selling for $20 a hamper (abt. 6 dozen). No.1 blue crabs can now sell for up to $50 a dozen. I still boil shrimp regularly and boil a sack or two of crawfish 4 or 5 times a season. It has become expensive since the seafood wholesalers can get more for their product by shipping them up North or to Europe. When I boil shrimp, I 1. bring water to a boil stir in my seasonings; 2. bring it back to a boil; 3. add shrimp and bring water back to a boil; 4. take off fire and let soak for about 10 mins. This is how most seafood retailers do it. For crawfish, I 1. bring the water to a boil; 2. stir in my seasonings; 3. bring water back to a boil; 4. add crawfish and bring back to a boil (crawfish will start to float - ?floaters?); 5. turn off fire and let soak for 10/15 mins. (crawfish will sink).
Of course. I taste during the process - you have to have QC.
Norman
You are right - there is nothing to compare to fresh seafood. That is hard to find unless you catch it yourself. I started to fish, shrimp, crab and crawfish with my Dad when I was about 5 yrs. old. I continued almost weekly until Katrina. Now, I have "fun" on my property. I can remember crabs selling for $20 a hamper (abt. 6 dozen). No.1 blue crabs can now sell for up to $50 a dozen. I still boil shrimp regularly and boil a sack or two of crawfish 4 or 5 times a season. It has become expensive since the seafood wholesalers can get more for their product by shipping them up North or to Europe. When I boil shrimp, I 1. bring water to a boil stir in my seasonings; 2. bring it back to a boil; 3. add shrimp and bring water back to a boil; 4. take off fire and let soak for about 10 mins. This is how most seafood retailers do it. For crawfish, I 1. bring the water to a boil; 2. stir in my seasonings; 3. bring water back to a boil; 4. add crawfish and bring back to a boil (crawfish will start to float - ?floaters?); 5. turn off fire and let soak for 10/15 mins. (crawfish will sink).
Of course. I taste during the process - you have to have QC.
Norman
Wagtail
Super Star Member
- Joined
- Jan 15, 2013
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- 12,662
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- St Helens, Tasmania, Australia
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I'm not 'black catting' you Mate, but a Tassie Southern Rock Lobster (a non-clawed species) is going for A$110 a kilo!!!
