Text 29356, 57 rader
Skriven 2015-07-24 20:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: sushi 8
===============
I'm wondering why there is such a clear-cut dichotomy between
how we deal with the two kinds of parasites.

 JW> Freshwater fish and fish that spend part of their life in
 JW> freshwater such as salmon sometimes carry tapeworm larvae. They
 JW> aren't fatal but can cause abdominal discomfort and if not treated,
 JW> weight loss.

I've heard stories about weight loss pills sold in the
distant past containing the eggs. A cursory look at the
Internet resources shows lots of stuff, none definitive
or even particularly interesting. Even snopes.com's entry
is curiously unsatisfying.

 JW> Marine fish can have small round worms. Within a few hours of
 JW> ingesting them the worms try to burrow into the intestinal wall, but
 JW> can't penetrate it, get stuck and die. The presence of these dead
 JW> parasites trigger an immune system response like an allergy causing
 JW> severe abdominal pain and vomiting.

A good reason for freezing fish meant for sushi.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Coq au Vin (James Beard's)
 Categories: Chicken, Casserole
      Yield: 8 Servings

      5 lb roasting chicken
      4 Tb Butter
           Seasoned flour
      1 c  Diced raw ham
     10    Small peeled white onions
      1 cl Garlic, finely chopped
    1/2 t  Thyme
      1    Bay leaf
           Several sprigs of parsley
      1    Jigger of brandy
      2 c  Claret

  Singe and clean chicken [if your supermarket hasn't done that <g>
  JM] and cut in serving pieces. Melt butter in an earthenware
  casserole. Dredge the chicken in seasoned flour and brown the pieces
  lightly in the casserole, using an asbestos pad over the heat.
  Add ham, onions, garlic, thyme, bay leaf and parsley. Blend well so
  that all the ingredients are mingled. Pour a jigger of brandy over
  all and blaze. Extinguish the flame with claret poured over the
  chicken. Cover the casserole and cook at low heat [would this be
  about 325 F, you think? JM] until the chicken is tender (45-60
  min).

  From "Best of Beard", typed for you by Joan MacDiarmid.

MMMMM
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