Kombucha anyone?

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Mendalla said:
We used to buy fresh lobster when Mrs. M lived Down East but the Chinese actually eat mostly crab. When I was there for the first time in 1995, I think I ate 4 or 5 different species of crab at various family members' homes. And, of course, no dipping it in butter. They make crab dips using various mixtures of soy sauce, ginger, rice vinegar (darker and more flavourful than white vinegar), and other ingredients. We use them for lobster, too, the rare times that we have it at home.
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The chinese restaurant I mentioned eating unshelled prawns at - they were coated in deep fry batter but whole - very strangely unexpected way to serve it because we couldn't actually eat the batter with having to peel them! Usually only the tails are left on. Anyway, their prices are good - mostly seafood. And there is a big live tank by the front door with all sorts of ominous looking crustaceans. I actually saw it as we were walking out but missed it walking in for some reason. I wonder if it might have changed my order if I saw it as we walked in! I have to wonder what state the shrimp were in when they put them into the fryer! Poor shrimpies.
 
Kimmio said:
The chinese restaurant I mentioned eating unshelled prawns at - they were coated in deep fry batter but whole - very strangely unexpected way to serve it because we couldn't actually eat the batter with having to peel them! Anyway, their prices are good - mostly seafood. And there is a big live tank by the front door with all sorts of ominous looking crustaceans. I actually saw it as we were walking out but missed it walking in for some reason. I wonder if it might have changed my order if I saw it as we walked in! I have to wonder what state the shrimp were in when they put them into the fryer! Poor shrimpies.
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One of my favorite seafood places in Shanghai is full of tanks of live fish, prawns, eels, etc. I think they even have some snakes in terrariums. My wife and her family wander among them, picking what they want and how they want it cooked, then we go up to our table and wait for it to arrive.
 
Interesting. I'd tell them I would want the critters to not be bioled alive.

Several seafood markets here - and there is a supermarket chain called T & T market that caters mainly to chinese food items also - I should say sells chinese food items - - have live tanks too.
 
Kimmio said:
Interesting. I'd tell them I would want the critters to not be bioled alive.

Several seafood markets here - and there is a supermarket chain called T & T market that caters mainly to chinese food items also - have live tanks too.
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We don't have T&T in London (though we do have a couple decent Chinese groceries now) but we try to go there when we're in the GTA. It's actually owned by Loblaws now (the founder sold it to Galen Weston 6 or 7 years ago) and has stores in a number of large Canadian centres. Apparently, though, we're not big enough.:(
 
Mendalla said:
We don't have T&T in London (though we do have a couple decent Chinese groceries now) but we try to go there when we're in the GTA. It's actually owned by Loblaws now (the founder sold it to Galen Weston 6 or 7 years ago) and has stores in a number of large Canadian centres. Apparently, though, we're not big enough.:(
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Too bad! T&T has a great bakery! I love the cakes with custards and/ or with whip cream and fruit. So pretty - and lighter than cake from other market bakeries. I love honey-buns, too!
 
Kimmio said:
They were selling cockroach pizza at the Calgary Stampede, I read....


In the 90s sometime I remember seeing chocolate covered bugs someone had - either imported or brought back from Mexico - and a couple of friends eating bug lollipops at a party - Regular lollipops but you could see the bugs through them - show offs! Went well with the worm in the tequila I guess - I never actually tried that either!;) but I do know that other cultures consider different things to be specialty food - or even commonplace, and eating bugs is supposedly good for us and the ecosystem, I read, anyway... But I am squeamish about it.

I eat shrimp - those are like sea-bugs! I prefer eating them already shelled, though. I went to a Chinese restaurant a few months ago and had some prawns that unexpectedly still had all the legs and antennai on them, we had to peel - tasted good but was a little bit yucky to get through that dish.
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Cockroach seems high on the risk list to me. I've not heard of allergies to something like crickets. Cockroaches are a well-known, common allergen though.
 
Kimmio said:
Alaskan cod is good! My favourite fish, I am biased, is BC salmon on the BBQ - cooked with some butter, dill, and pepper - wrap it in tin foil and BBQ it - then squeeze some fresh lemon on it - yum!. And I love smoked salmon too!

I love Indian curry - delicious - but like any spicey foods the smell is strong. After awhile, like garlic or cumin or ginger anything strong if you use it often, I guess you just get used to it. Same with seafood. Seafood restaurants smell decidedly fishy.
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Barbequed salmon is amazing stuff. I've never tried barbequed Pacific salmon though. Wonder if it's as awesome as the wild Atlantic genus.

Curry is a dish I'll leave to others to enjoy.

And now - having said that - I'm off to mow the lawn.
 
ChemGal said:
Cockroach seems high on the risk list to me. I've not heard of allergies to something like crickets. Cockroaches are a well-known, common allergen though.
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Yup. But it was on the menu, and not by accident! Maybe if it's cooked enough - don't know, don't wanna try it. It was taken off the menu only because there was a problem with a cockroach shipment. But, for awhile, people bought it! Eeeeeewwwwww!

http://www.theglobeandmail.com/life...on-sugar-and-cockroach-pizza/article24549628/
 
Kimmio said:
I am not too brave. I am brave with seasoning and spiciness level - but my range of what I consider edible critters is limited.
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I was probably the most adventurous eater in my family even before meeting Mrs. M. She's just given me greater scope for culinary adventures. :D

Pr. Jae said:
Curry is a dish I'll leave to others to enjoy.
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Ah well. I guess not everyone can everyone can get into heaven. :D (Yes, I love curries and Indian cuisine in general.)

Pr. Jae said:
And now - having said that - I'm off to mow the lawn.
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Bit hot and muggy for that here but it needs to be done so we shall see.
 
Mendalla said:
Ah well. I guess not everyone can everyone can get into heaven. :D (Yes, I love curries and Indian cuisine in general.)
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I've sampled a few curries in my time. Other than that - I've only had Indian food once - at a restaurant in Toronto. I recall it as being rather good - although that was at least a decade ago so I can't recall any of the names. The flatbread we had (paan) was enjoyable.
 
Hindis Curry can be haute enough to give rise to any flatbred characterization ... thus indus 'd Levant ... as high hu'mis ... or the dark lass in de poe'L that some refer to as a colon to be filled ... according to Corinthians ... who supported such columns ... but perhaps only in allegory as you are supposed to be dumbstruck when going there ... a kind of phitz creating cursive behaviour ... not discursive!

Gives value to lesser sums as negatives ... or voids in positive emotional domains?
 
The Butterfly Conservatory near Cambridge, ON regularly has events where you eat bugs. I have eaten various grubs with my sons. Supposed to be good protein.
 
Pinga said:
The Butterfly Conservatory near Cambridge, ON regularly has events where you eat bugs. I have eaten various grubs with my sons. Supposed to be good protein.
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Cool. Dad was in the home up the road but with him going down and out so fast I never did get in to see the place.
 
Carolla said:
My neighbour makes Kombucha - and I tried some this week - very tasty! It's "fermented tea" - basically, brew some tea (black, white, green), sweeten it with quite a lot of sugar (1 cup/gallon) let it cool. Put it into a jar (make sure glass is lead-free). Add a SCOBY (symbiotic colony of bacteria and yeast - sounds disgusting - looks like a slippery pancake) to the jar. Cover the top with a teatowel or cheescloth, or permeable paper (like a coffee filter) & store in a warm dark place to let it ferment. When ready - (at least 5 days I think I read) - transfer to smaller bottles & start brewing again :)

Anybody tried it? Anybody make it? I think I will give it a whirl - have to get the stuff together on the weekend.
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never tried it
sounds yummy
adding it to my 'must make this in future' and find suitable test subjects :whistle:
 
Carolla said:
Case in point - as I was waiting in line at the local natural/health foods store - you know all the little things they have to tempt you by the check out? Well, there it was ... a bag of dried crickets! Seriously! Apparently a great source of protein ... available as flour now too ... consuming insects is said by some to the next food revolution. I'm not there yet ...
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my sister gave me a lollipop once with an edible scorpion embedded in it...i never got up the nerve to actually try it :3
 
I don't understand the distinction between land insects and sea ones. What is a shrimp or a lobster other than a water insect? (Exoskeleton, etc.)
 
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