Text 31298, 84 rader
Skriven 2015-09-26 06:33:33 av Dave Drum (1:18/200.0)
Ärende: HMMMMMMMMMMM ....
=========================
We Leave Half Of All Our Seafood On The Table (And In The Trash)
by Alastair Bland (Food For Thought)

Turned off by a slightly smelly filet of halibut? Don't think that grilled
salmon will be any good tomorrow?

Such mealtime decisions may seem innocent enough, but when they're made by
people all over the country, they add up to a staggering amount of waste.
Nearly half the U.S. seafood supply winds up uneaten, according to researchers
from the Johns Hopkins Center for a Livable Future.

From 2009 to 2013, 2.3 billion pounds of seafood on average in the U.S. was
wasted annually. That's 208 billion grams of protein a year that no one got to
eat.

About a quarter of the waste occurs at sea, where fish are frequently caught by
accident, then thrown back, according to the study, which appears in the
November issue of the journal Global Environmental Change. An additional 15
percent or so is lost en route from sea to consumer, often because it spoils or
is discarded as scraps at processing plants.

Rest of article here: http://tinyurl.com/IT-S-FISHY

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pasta Pomodoro w/Shrimp
 Categories: Pasta, Seafood, Herbs, Vegetables
      Yield: 3 servings

    1/2 lb Angel hair pasta
    3/4 lb Raw, peeled, deveined shrimp
           - medium (U-40) size
      4 md Ripe tomatoes
      3 cl Garlic; minced
    1/3 c  Torn fresh basil leaves
      3 tb Olive oil; divided-1 tb/2 tb
           Salt & pepper

  Fill a large pot with 2 quarts of water. Bring to a boil.
  (You will be using this water to both blanch the tomatoes
  and boil the pasta.)

  Core the tomatoes and use a sharp knife to cut a small X
  into the bottom end of each tomato. When the water is
  boiling, use a slotted spoon to lower the tomatoes into
  the water.

  Blanch for no more than one minute, just enough to loosen
  the skins. Remove tomatoes to a bowl of icy water.

  Peel off the tomato skins from the tomatoes. Cut the
  tomatoes crosswise in half, and squeeze out most of the
  seeds and juices.

  Chop the tomatoes into 1" pieces.

  Heat 1 Tbsp of olive oil in a large sauté pan on medium
  high heat. Add the shrimp to the pan and cook for 1
  minute. Turn the shrimp over in the pan. Lower the heat to
  medium. Add the garlic, cook a minute more. Add the
  chopped tomatoes and basil. Sprinkle with salt. Cook for a
  minute more and remove from heat.

  Add a tablespoon of salt to the water you used to blanch
  the tomatoes. Bring to a boil again. Add the angel hair
  pasta and cook for 3 minutes.

  Drain the pasta and immediately add to pot with the shrimp
  and tomatoes. Drizzle the pasta with 2 Tbsp of olive oil.
  Then stir the pasta in with the shrimp and tomatoes.

  Serve immediately or at room temp.

  Yield: Serves 3 to 4

  Recipe from: http://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... Fish is the only food considered spoiled when it smells like what it is.
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS * bbs.outpostbbs.net * Johnson City, TN (1:18/200)