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Post by vegasjames on Nov 26, 2016 6:24:44 GMT -5
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Post by paulshiroma on Nov 26, 2016 10:43:11 GMT -5
That is an interesting read, although I will admit that I thought it was going to be one of those joke articles and include stuff like "pepperoni pizza", different burgers, hot dogs, and other junk foods. I didn't realize how much protein spirulina has; that's sort of surprising. I've had jellyfish. Steer clear. It's one of those try-it-one-time-foods and move on.
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Post by rockjunquie on Nov 26, 2016 11:04:17 GMT -5
Sadly, barley seems to be one of the lowest. However, since I prefer it with lamb and a nice scotch broth, I guess I can still get my protein. No bugs or jellyfish for me thank you.
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jamesp
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Post by jamesp on Nov 26, 2016 14:17:00 GMT -5
Sadly, barley seems to be one of the lowest. However, since I prefer it with lamb and a nice scotch broth, I guess I can still get my protein. No bugs or jellyfish for me thank you. The Cannonball jellyfish, also known as the cabbage head jellyfish, is a mostly harmless (it’s edible if you know how) variety that sometimes washes up on beaches in large numbers. It is shaped like half an egg and may be up to 7 inches in diameter. It may be bluish or yellowish with a brown border. It is a good swimmer.
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Sabre52
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Post by Sabre52 on Nov 26, 2016 15:14:55 GMT -5
Reminds me of when I took invertebrate zoology in college. Finish of class was an "invertebrate dinner". All manner of cooked creepy crawlies. Not a big fan of invertebrates here. Reminded me of the Crocodile Dundee quote, " Well, you can live on it, but it tastes like sh*t." I'll stick to chicken, beef and pork as my protein thank you! And, if you're ever in a survival situation with me where we've gotta eat bugs or die, and you see me eyeing you with a hungry look, be very afraid. *W*...Mel
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jamesp
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Post by jamesp on Nov 27, 2016 9:07:03 GMT -5
Darien Georgia, Port St Joe Florida are both Cannonball jellyfish fisheries. Rumor has it Japan is consumer. Processing methods another subject. Have seen 'schools' of them running for miles on 1-2 foot centers. Can feel them hitting the prop, viscosity variations. On ice, yummy #3 fishery in Georgia: With one licensed jellyfish processing plant in Darien — called Golden Island International — and another purportedly opening soon, the jellyball industry (consisting of, in addition to the plant, six boats, three of which are King’s) is a job creator. During the peak season from November to about May, it employs around 150 people, a sizable number for the town of about 1,900. We may have no choice but to eat foods that make sense ecologically — or can at least thrive in a changed environment. At the Golden Island plant, the jellies are dried and shipped to China and Japan, where they are cut into long, thin strips and served in salads with cabbage and teriyaki sauce. If prepared right, the jellyfish are crunchy, like a carrot. Jellyfish are popular in China, along with other sea creatures like geoducks (those gigantic phallic clams from the Pacific Northwest) for similar textural reasons. But these sorts of foods are being embraced well beyond Asia. And as climate change and the global industrial agriculture system continue on what many view as a doomed course, we may have no choice but to eat foods that make sense ecologically — or can at least thrive in a changed environment. Jellyfish, prolific breeders with low metabolic rates and the ability to eat almost anything (some breeds just ingest organic material through their epidermis), have survived in unfriendly environs for centuries. But in the end, even jellyfish are prone to humanity’s insatiable appetite; the reason why the Georgia cannonball jelly industry is booming, according to at least some involved in the industry, is because the creatures have been overharvested in parts of Asia. Proteins are perhaps the biggest hurdle to feeding a growing planet. “I am not a doomsdayer,” says Dr. Paul Rozin, a biocultural psychologist at the University of Pennsylvania, but he does believe that our ecology is threatened. Not only are the world’s fisheries in trouble, but the meat industry has received increasing criticism for inhumane practices. When the boat returns to shore, jellies are vacuumed onto a conveyor belt before processing.When the boat returns to shore, jellies are vacuumed onto a conveyor belt before processing; Outside Golden Island International; Partially dried jellyfish in brine, ready to be shipped to Asia. “What we eat and how we produce it needs to be re-evaluated,” states a 2013 United Nations Food and Agriculture Organization report on edible insects. The paper points out that insects already form part of the diets of at least 2 billion people. Rearing insects uses less land than traditional livestock, and insects can be equally if not more nutritious and are more efficient at converting feed into protein. Crickets, for example, need 12 times less feed than cattle (and half as much as pigs and broiler chickens) to produce the same amount of protein. “The case needs to be made to consumers that eating insects is not only good for their health,” reads the U.N. report, “it is good for the planet.” Still, for now, most Americans are averse to eating bugs — or jellyfish. But Rozin points to sushi as an example of how tastes can change. In the 1950s, average Americans would have politely spit into their napkins if served raw fish. Now even residents of deeply landlocked metropolises can eat fresh sushi at a Japanese restaurant. But the main lesson is one of foodonomics. Sushi is associated with worldliness and wealth, even though you can now find it at most malls; i.e., sushi was popularized from the top down. “The question is, what is it about a particular animal that makes it more disgusting than others?” asks Rozin. “We don’t want to eat bats; we don’t want to eat rats; we don’t want to eat cats.” Why don’t we want to eat jellyfish? Rozin believes it could be because of the sliminess factor. Yet other slimy foods have gotten around this to thrive in America — most notably oysters. Outside Golden Island International. 1 Partially dried jellyfish in brine, ready to be shipped to Asia. 2 1 Outside Golden Island International. 2 Partially dried jellyfish in brine, ready to be shipped to Asia. Back on the coast of Georgia, King says he doesn’t think Southerners will ever appreciate the jellyfish. “I don’t want to disrespect,” says King, leaning against the shiprail of the Kim-Sea-King as summer thunder rumbles in the distance, “but if I take something home to my wife for dinner, it’s not going be jellyballs.” At nearby Golden Island International, though, a Friday afternoon jellyfish taste test is underway. April Harper, Golden’s spunky manager, has chopped celery into thin slices and shredded carrots. To this she adds a teriyaki vinaigrette and slivers of jellyfish. Moments ago, the slightly diaphanous product looked like a granny’s shower cap, but cut into strips and put in the salad it resembles a tiny bowl of linguine, and Harper says it is very refreshing. The samples are for the fishermen, most of whom are unfamiliar with the product they are out there catching, but Harper plans on inviting other Darien residents soon. The company plans to push the product on the American market after completing research on its nutritional value. “Right now, you go into a sushi restaurant and you order a squid salad,” says Harper enthusiastically. “I mean come on, I think we can beat the pants off a squid salad!”
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jamesp
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Post by jamesp on Nov 27, 2016 9:27:51 GMT -5
I once arrived at my cousin's rental on a canal in the Keys of Florida as a younger man. Making a grand entry I ran across the yard and dove into the canal at full sprint. The crowd was yelling at me. Me not paying attention.
As I became airborne over the water I noticed the water was chock full of long tentacle stinging jellyfish. I gritted my teeth and knew my destiny. The rest of the trip I was bed ridden in greatest of pain. Swollen beyond recognition.
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Post by rockjunquie on Nov 27, 2016 11:15:59 GMT -5
I have been stung waaaaaaay too many times to want to eat a flippin' jellyfish. No way! Besides, what is it like? Eating frog eggs or worse? Yuck.
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grayfingers
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Post by grayfingers on Nov 27, 2016 12:25:04 GMT -5
We may have no choice but to eat foods that make sense ecologically — or can at least thrive in a changed environment.
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jamesp
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Post by jamesp on Nov 27, 2016 12:53:36 GMT -5
grayfingersVoice of robot Box-Vincent Price ? Nope, bad guess. Was Roscoe Lee Brown
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grayfingers
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Post by grayfingers on Nov 27, 2016 13:00:15 GMT -5
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jamesp
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Post by jamesp on Nov 27, 2016 13:01:21 GMT -5
Had to look him up too. Dead ringer for Vincent Price
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Post by rockjunquie on Nov 27, 2016 13:56:51 GMT -5
All I could think about was how damn cold there feet looked.
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Post by vegasjames on Nov 28, 2016 5:14:15 GMT -5
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Post by paulshiroma on Dec 1, 2016 23:15:30 GMT -5
Darien Georgia, Port St Joe Florida are both Cannonball jellyfish fisheries. Rumor has it Japan is consumer. Processing methods another subject. Have seen 'schools' of them running for miles on 1-2 foot centers. Can feel them hitting the prop, viscosity variations. ... Still, for now, most Americans are averse to eating bugs — or jellyfish. But Rozin points to sushi as an example of how tastes can change. In the 1950s, average Americans would have politely spit into their napkins if served raw fish. Now even residents of deeply landlocked metropolises can eat fresh sushi at a Japanese restaurant. But the main lesson is one of foodonomics. Sushi is associated with worldliness and wealth, even though you can now find it at most malls; i.e., sushi was popularized from the top down. “Right now, you go into a sushi restaurant and you order a squid salad,” says Harper enthusiastically. “I mean come on, I think we can beat the pants off a squid salad!” Well, this is going to sound weird but I'm not a fan of raw fish, sea cucumber, squid or the aforementioned jellyfish. And I'm an American of Japanese descent. Seafood is not my thing. Had a bad experience with sashimi and never went back. Sea cucumber I tried one time as well. Sort of like crunchy gummy bears that don't actually break down as you chew. The pieces just get smaller while retaining the odd flavorless rubber-like texture. I had sea urchin once as well. That was terrible. I'm more of a land-based protein kind of guy which include legumes like edamame and other beans, not just beef, fowl, and pork.
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jamesp
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Post by jamesp on Dec 2, 2016 8:12:37 GMT -5
I have watched people of other descents. Italians don't all like Italian food and Greeks Greek food. You would think, but not necessarily at all. Except Cajun's, they all eat Cajun food.
I guess they are American. But judging from their accent you have to wonder. They are the only group I can think of that take pride in being discriminated against for being what they are lol. Got to love the Cajun. and many of them will eat anything that moves.
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Post by paulshiroma on Dec 2, 2016 9:26:01 GMT -5
I had some cajun food down in New Orleans on a business trip; it was awesome. Interestingly, the best Thai restaurant I've eaten at was in New Orleans as well. Nice and spicy. I suspect that had to keep up with the cajun foods so the Thai restaurant made it like they would back in the home country. Out here in CA, Thai is basically Chinese food with a different name. I have yet to find a good Thai place that matches the New Orleans one.
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Post by Garage Rocker on Dec 2, 2016 13:46:59 GMT -5
I had some cajun food down in New Orleans on a business trip; it was awesome. Did you have crawfish jambalaya, or etouffee? Good stuff.
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Post by Deleted on Dec 2, 2016 14:03:07 GMT -5
I had some cajun food down in New Orleans on a business trip; it was awesome. Did you have crawfish jambalaya, or etouffee? Good stuff. At Presidents Palace in New Orleans. Hell yeah! Sushi, oh yes. Urchin, yep. Sea Cucumber? meh. Jellyfish? Meh. Squid? Meh, unless it is seasoned with seawater on the boat, as it was caught. Then it's fun! BTW Paul, I can take you to sushi and serve you cooked foods for the entire meal, in a Japanese tradition too! Not all seafood either. Tamago? Yum! But is ya don't like seafood, well, then even cooked wont help.
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Post by paulshiroma on Dec 2, 2016 23:05:02 GMT -5
I had some cajun food down in New Orleans on a business trip; it was awesome. Did you have crawfish jambalaya, or etouffee? Good stuff. Garage Rocker, I had both and other items! It was some of the best food I'd had in a long time. California has some good restaurants but there's something about restaurants "at the source" so to speak, that are just plain better. Some of the best bbq I had was in Tennessee and Texas! One, outside of San Antonio was a roadside place and a bit of a dump with some of the best bbq I'd ever had.
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