Text 1767, 86 rader
Skriven 2006-05-26 14:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: HOME AGAIN 733
======================
 ML> Not much; plenty.
 GJ> Thank you.  I appreciate precise statistics.

To your first question: 0.15 mg per day, on average,
with daily consumption apparently not needed.

To your second, I don't have any numbers, but here's a
medical opinion:
http://bmj.bmjjournals.com/cgi/content/full/319/7211/659/a
  one third of [China's] 1.3 billion people still live in areas
  where there is a low concentration of iodine in the local 
  water supply. ... In many countries, especially those with
  coastlines, there is no need to add iodine to the diet.
  British Medical Journal 11 Sept 1999

 GJ> What does PSP toxin smell like?  Knowing how you enjoy molluscs, you
 GJ> are fortunate to have that self-preservative ability.

Perhaps I am a distillation of many generations of shellfish-lovers.
The algal bloom has a particular and unpleasant odor, and clams
harvested from under it take on the smell, which is like sewage,
only not really, and like clam flats, only not really and a bit
stronger. The part of the Massachusetts Bay that is closest to the
town of Lynn has a resident colony of unique algae that do not
generate the paralytic poison but which carry a quite similar odor.
If you came up this way in the summer, perhaps the microorganisms
can be induced to put on a show for you (the population ebbs and
flows like most populations, and sometimes the, er, fragrance is
hardly noticeable). But the PSP algal scent is hard to describe
to someone who hasn't the frame of reference.

 GJ> highly industrialised waters.   When living in Fiji I frequently ate
 GJ> swordfish steaks with a sauce made from green 5-corners fruit from a
 GJ> tree which grew near my hotel room.  The only heavy metal there came
 GJ> occasionally from the local radio...

Which can be as noxious.

Aunt Betsy's Bourbon Chowder
cat: main, soup, Kentucky state fair winner
servings: 4

12 oz salt pork - diced
1 lg chopped onion
4 md cooked potatoes, bite-sized pieces
12 oz cn cocktail clams and juice
1 1/2 c large-tailed shrimp, halved
1/2 lb sea scallops, halved
7 oz cn lump crab meat and juice
1/2 lb white meaty fish (halibut), bite-sized pieces
3 c half-n-half
3 lg pn kosher salt (or as needed)
1 ts black pepper
1/3 c Evan Williams Bourbon

Brown salt pork (if salt pork is not salty enough add 3
large pinches of salt.) Half way through cooking, add
onions and half of Bourbon. Brown. Drain off fat. Add clam
juice, crab juice, remaining Bourbon and simmer for 8-10
minutes. Add potatoes, clams, shrimp, scallops, crab,
fish and half-n-half. Add pepper. Cook for several
minutes. DO NOT BOIL, as half-n-half will curdle.

By: Trudy Hunt
Source: Evan Williams website

Bread to go with Bourbon chowder
cat: snack
yield: 1 batch

onion pita rounds, quartered
shredded Monterey jack cheese
3 Tb butter, softened
1 ts Evan Williams Bourbon

Fill pita sections with cheese. Combine Bourbon and
butter. Generously brush Bourbon and butter mixture on
top of pitas. Place on cookie sheet. Bake at 350 degrees
until golden brown. Serve alongside chowder.

By: Trudy Hunt
Source: Evan Williams website

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