Text 794, 108 rader
Skriven 2013-05-04 09:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: she sells shellfish 496
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 ML> And I had haddock yesterday. It was actually good.
 RH> It can be good.

It's been so overfished out here that what we get usually
comes frozen from God knows where. This was fresh - came
out of the package fresh-smelling and almost appetizing
enough to eat raw. It was also $12 a pound. When I was a
kid, it was half the price of beef; now it's 1 1/2 times
as much or more.

Speaking of, my friend Jim is here from Rome to lecture
in various places - he flew in a couple days ago from
University of Oregon and is scheduled to present at MIT
Monday. I took him and my friend Link out to eat at one
of these fishmongers who got successful and bought out
the next door for a restaurant, so it's a bit rough and
ready, if you know what I mean. As it was a celebratory
occasion, we ordered whatever our little hearts desired,
and the bill came to $75. Seafood doesn't come cheap.

Broiled scallops - not the sweetest but sushi fresh.
Came with lots of butter and crumbs, negating all the
supposed health benefits of seafood.

Fried clams - pretty good, fresh; not wholly de-gritted,
which is bad. Sizable, big-bellied, juicy. The coating was
almost crisp enough. It had celery seed in the seasoning
mix (I suspect South Shore Seasoning), which I do not favor.
The texture was not quite right; I suspect a somewhat too
low-temperature fry for slightly too long, yielding a
peculiar mouthfeel and a fair amount of residual grease,
negating all the supposed health benefits of seafood.

Fried squid (aka "calamari") - I asked for all legs (aka
"tentacles") and got mostly legs. Pretty fresh, but the
bodies showed signs of having been treated in some way -
squid are not as popular as other seafood, even here in
the northeast, and some shenanigans are possible; also,
perhaps they are deodorized now, as they lack much of the
distinctive flavor that squid used to have. Coating and
texture as above, and I suspect a somewhat too low-temp
fry, negating all the supposed health benefits of seafood.

Jim had clam chowder, which was thick and "better than at
Legal's." The killer, pricewise, was his lobster roll,
the meat of at least half a lobster with some mayo and some
celery, packed into one of those New England hot dog buns.
The cost to me was a couple bucks more than the dish of
fried clams, which themselves are bizarrely expensive.

 I don't know what kind the WF fire department used for
 RH> their fish fry last week but it was good also.

There are dozens of species that make perfectly fine
eating, from pollock to whiting to fluke to shark. Some
are still reasonably abundant and inexpensive.
 
 RH> I'm allowed 45-60 per meal

Except when having a rice or pasta meal, I almost never
had that many back in the old days. Now that I am somewhat
extra sweet, my desire for vermicelli, brownies, and fruit
juice are greater than they ever were before. It's not
just orneriness, either. I think there's something in my
metabolic changes that causes my brain to say "sugar me."

 RH> I've used panko but it can add carbs fast.

I think panko adds more crunch appeal per carb than
regular bread crumbs, but even being careful might not
do it for you. Tried mixing it with nut flour?

Fried chicken
cat: gluten-free, poultry, main
yield: 8 pc

1 c coconut oil
2 lg eggs
1 c almond flour
1 ts paprika
1 ts garlic powder
1/2 ts salt
1/2 ts black pepper
1/2 ts dried thyme
1 ts chipotle powder (optional)
2 lb chicken - thighs, drums, breasts

Heat oil in large frying pan to 350F (175C) and preheat
oven to 400F (205C).

Whisk eggs in medium bowl.

Combine all dry ingredients in large bowl and mix well.

Dip chicken in whisked eggs.

Coat/cover chicken in dry mixture and place in hot oil.
Allow both sides to brown (about 2 min each side).

Place drying rack on sheet pan and assemble chicken on
the rack so there is space between all pieces.

Put chicken in oven for 10-15 min.  Remove and serve.

Source: Paleo Comfort Foods (paleocomfortfoods.com)
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