What do your meals look like (show me pictures)....

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  • mtaratoot
    mtaratoot Posts: 14,407 Member
    The State of Washington has banned all netpen fish farming last year. It had already been banned in California and Washington.

    The industry was raising, among other things, Atlantic salmon. They are not native. They can; however, interbreed with native fish. There were several times when one of the fish farms had large escapes. Many fish biologists weren't that concerned because farmed fish just aren't as hearty as wild fish, and they didn't expect a lot of survival. If some did survive and spawn, it could be bad for the genetics of the wild fish. Note that native fish species that are grown in hatcheries and released are still considered wild fish.

    Another issue is that fish farming can be repositories for parasites, viruses, and bacteria that can affect wild fish. Finally, most fish farming uses other fish to feed the farmed fish, and it's kind of wasteful.

    I avoid Atlantic salmon. It's all farmed. No bueno. They do put red dye in the food so the meat is pink/red.

    There are trout farms that raise fish inland. They grow a lot of them in Idaho if I recall. I'd eat farmed trout. Steelhead is farmed inland as well. They aren't as tasty as ocean-going Steelhead, but I've eaten them. Tilapia is another fish that routinely is farmed. You can get it really cheap if it's imported from China. It is raised elsewhere too. Avoid buying Chinese-farmed tilapia. Their farming practices are bad for the environment. There's some farmed here in the US, and that's a sustainable option. Tilapia imported from South America is another good option.

    I also don't eat grouper because of their endangered status.

    In case you aren't aware, the Monterey Bay Aquarium has a "Seafood Watch" program that helps us consumers make good choices of seafood. They have several guides to what fish to avoid and what to look for. One guide is a national guide, and they have several regional guides. Check it out. Click on a guide and look for the fish. Click on the fish and get more information. You can even download and print a pocket-sized version if you want to keep it in your wallet for when you're shopping for seafood.

    Spoiler alert: Orange Roughy and Chilean Seabass are both on the avoid list.

    I am really surprised that Dungeness Crab doesn't show up on their list. It's a very sustainable fishery. I'm excited that our commercial ocean season will open on Saturday! I'll be buying one as soon as they hit the markets.

  • acpgee
    acpgee Posts: 8,011 Member
    Airplane food. The Eva Air (Taiwanese) service from London to Bangkok in Economy. Both meals had an Eastern vs Western option. I picked the Eastern for both dinner and brunch.

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  • acpgee
    acpgee Posts: 8,011 Member
    My lunch of pork pad kra pao in a neighbourhood hole in the wall was $1.25.
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  • acpgee
    acpgee Posts: 8,011 Member
    We went t an Isaan restaurant popular with Bangkok locals where I had crab claws, and a green mango salad which looked more lethal than it was. I nibbled on some veg garnishes on the table meant to accompany the charcoal grilled tilapia and chicken that are their signature dishes. The dipping sauces were quite lethal. We are going to Isaan in the NE of Thailand on Friday.
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  • acpgee
    acpgee Posts: 8,011 Member
    Got some Isaan food for lunch.ldkr0ekscd95.jpeg
  • acpgee
    acpgee Posts: 8,011 Member
    We went to restaurant with a bib gourmand from the Michelin guide. Scary entrance dow a lot of stairs to the river bank with wobbly low handrails culminating in a rickety bridge. Food was terrific. A green they call kale in Thailand that I think is choi sam with salt fish. Catfish stir fried with Chinese celery. Highlight was deep fried whole tiny fish with whole unpeeled cloves of garlic with a spicy dipping sauce (& ketchup for farangs like my husband who can’t handle heat).
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  • janicemlove
    janicemlove Posts: 469 Member
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    Finishing up some bits out of the fridge.
  • acpgee
    acpgee Posts: 8,011 Member
    Today we travelled to provincial capital Ubon Ratchatani still in NE Isaan. We ate at a place specialised in Southern Thai cooking. We ordered clear soup, nam prik (=raw veg with hot dip) with crab meat and coconut and a clam curry. I found it all too sweet for my taste.
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  • acpgee
    acpgee Posts: 8,011 Member
    @yirara
    I’ve had a nam prik whose main ingredients were pineapple and fermented fish sauce. I believe it’s a Lao dish.
  • SafariGalNYC
    SafariGalNYC Posts: 1,628 Member
    janicemlove wrote: »
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    Made some soup. Tested positive for COVID today :(


    Oh no - feel better!!
  • acpgee
    acpgee Posts: 8,011 Member
    Our new hotel in Ubon Ratchatani has options for eastern or western breakfast. This is an asian option. Heinz products adapted for the Thai market.
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  • takinitalloff
    takinitalloff Posts: 3,033 Member
    edited December 2023
    @acpgee I’m enjoying your dispatches from Thailand. That’s some dangerous-looking Heinz 🥵 Thanks for showing the water apples, that’s a fruit I had never seen before. So pretty.

    @SafariGalNYC Your lunch on a grey rainy day looks elegant. I love the three drinks.

    @janicemlove Sorry you’re sick, I hope you can stay home and take it easy.
  • takinitalloff
    takinitalloff Posts: 3,033 Member
    edited December 2023
    Snack: Paté made with chicken liver, sherry wine, truffles, mushrooms, and Brandy aspic. Plus Honeycrisp apple. A winning combination in my book 😋
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  • takinitalloff
    takinitalloff Posts: 3,033 Member
    edited December 2023
    From the book The Real Meal Revolution: Warm Haddock and Cauliflower Salad with Tahini Dressing (scroll down past the article to see the recipe -- I have made all three of the featured recipes, and while the other two were not worthwhile, this one was fantastic). I used smoked trout because I couldn't get haddock. I also replaced most of the butter with olive oil, to cut back on the saturated fat. I wouldn't call this a salad, but that's my only criticism.
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  • acpgee
    acpgee Posts: 8,011 Member
    @takinitalloff
    If you haven’t tried mangosteen they are similar to lychee only sweeter and tarter with a creamier texture. A cross between lychee and a peach. Water apple was new to me. Slightly sweet and thirst quenching and crisp. A cross between persimmon and celery.

    We had lunch at a pitstop for locals. Pork noodle soup and a spring roll served traditionally with perilla leaf for wrapping.
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