Text 21523, 117 rader
Skriven 2012-02-21 05:26:00 av Dave Drum (59966.cooking)
  Kommentar till text 21510 av MICHAEL LOO (1:123/140)
Ärende: Shad It Out
===================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> I think the anadromosity of shad redeems it. Just that touch
 ML> of saltwater.

 DD> Our shad are not anywhere close to salt water ... and they are "overly
 DD> bony, hard to clean and not all that tasty".

 ML> Interesting. Perhaps many generations of landlockedness
 ML> have removed all their tastiness. Of course they could be
 ML> a different kind of shad altogether - I hear tell that
 ML> alewives (the lowest form of shadlike creature) are
 ML> attaining the status of invasive species various places.

The shad we have commonly in Illinois waters are called, I have learned,
gizzard shad. They are (the ones I have seen) six to ten inches long and
usually under a pound in weight. They appear silver but their scales have the
same nacre-like refraction of light as the insides of abalone shell or (some)
mussel shell.

There is a decent cite and picture(s) here:

Gizzard Shad(Dorosoma cepedianum) live in open water, near the surface, in
large rivers and lakes. They feed on microscopic plants and animals with their
gill rakers or feed off the bottom. Shad grow to about two pounds in weight and
10-12 inches in length. Research has found that gizzard shad are sensitive to
temperatures and latitudes, but they are not as sensitive to environmental
conditions as other fish. They grow and multiply rapidly, which can be
detrimental to native game fish populations. Shad are used as bait for catching
catfish. It is not a preferred fish for human consumption, but shad were dried
and smoked along the Illinois River and elsewhere. 

http://www.museum.state.il.us/RiverWeb/harvesting/harvest/fish/species/gizzard_shad.html

 
 DD> Customs are funny things to outsiders. Sort of like the idea I was
 DD> told of - If you clean your plate of all food at a Chinese meal it is
 DD> some sort of insult to the host/ess as it implies that you weren't fed
 DD> enough.

 ML> Don't worry, anything you do can and will be used against you.
 ML> That's one of the fine things about cultural hypersensitivity -
 ML> you can't win.

I know that. It's like discussing/arguing with Single Ruth. 
 
 DD> I usually always manage to leave a grain or two of rice behind on my
 DD> plate.

 ML> But "for every grain of rice you waste the farmer sheds a tear."

He's gonna cry anyway. Unless it's American Rice, Inc. - and they're gonna
whine. 
 
 DD> Title: Hunan Pork

 ML> I read that as human pork. Anyhow, the sub of Thai curry
 ML> paste would make this a completely different dish, one
 ML> that cried out for coconut milk and a bit of basil.

I just considered the source on that recipe - using the hot bean paste would be
my choice. And as I said in an aside not in the body of the recipe - I'd not
use habanero chilies, either. But, Doug Irvine is a pretty good cook overall
and has made it to nearly ninety ... even if he is preparing to fall of the
twig soon.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sunshine Poached Fish w/Sorrel
 Categories: Seafood, Vegetables, Greens, Citrus, Wine
      Yield: 2 servings
 
      1 lb Fish filet (Shad, Flounder,
           - Tilapia, etc.) Preferably
           - a firm, white fish
           Salt & pepper
      1 c  Fresh squeezed orange juice
      1 tb Lemon juice
      1    Shallot; chopped
      1    Leek; halved, sliced thin
      2 oz White wine
      3 c  Sorrel or spinach; fresh,
           - chopped
      1 ts Olive oil
      1 ts Arrowroot dissolved in 2 ts
           -white wine
 
  "I springboarded this recipe off another using Tilapia,
  delicious and inexpensive fish farmed in Florida and
  elsewhere. Not having any sorrel I used spinach and this
  made for a quick, easy and wonderful dinner."
  
  Saute shallots and leek in 1 ts olive oil lightly or until
  just clear. Add orange juice and white wine. Bring to
  boil.
  
  Sprinkle fish very lightly with salt and pepper and nestle
  into pan. Lower heat, cover and poach 4 minutes. Add
  chopped sorrel or spinach, cover and poach another 4
  minutes (approximately 8 minutes total should be enough).
  
  Remove fish and greens to warm plates. Thicken sauce with
  arrowroot dissolved in white wine and serve with saffron
  rice.
  
  Source: .\\ichele Stewart Happy eating.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

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