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RE: Gourmet corner
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Johnc
Posts: 114
Joined: Apr. 16 2011
From: UK
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 RE: Gourmet corner (in reply to Escribano)
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quote:
ORIGINAL: Escribano
quote:
but your description sounds much like the skate wings we get here in the uk (and im sure elsewhere)
Yes, stingray and skate taste similar (tried stingray in West Africa). Skate in batter is a common in the UK and ray in Ireland.
Tiger prawns are flown on ice (or frozen), into the UK within 24 hours of being caught. Because of our own poor cuisine, we really want for nothing, as long as we can pay for it. 
I love skate wings (and they are my wifes’s favourite), but normally with a salsa verde, i havent tried them in batter!
But not let’s not get into all the prime seafood that we land here in the uk, and is subsequently shipped to europe, i believe most langoustine (dublin bay prawn) eaten in europe are landed in the uk
we few seafood eaters are left with very poor, smelly supermarket leftovers. God knows what will happen after Brexit, but i guess thats for another thread!
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Date Aug. 15 2017 22:07:11
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estebanana
Posts: 9351
Joined: Oct. 16 2009
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RE: Gourmet corner (in reply to Johnc)
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quote:
Ive never been fortunate enough to taste sting ray, but your description sounds much like the skate wings we get here in the uk (and im sure elsewhere). Are they similar? I guess they must be related.
John
It's the same thing, different skate. There is Ray wing tip in Japan it's called Engawa, means edge. Halibut engawa is great too.
There is also wild boar here, Inoshishi- they try to trap younger ones, the old bastards are tough. In Kyushu there is a unique hybrid called 'Inobuta', very expensive. It's half boar, half black foot pig. Infertile so they breed them on special farms . I've never had it, but it's said to be delicious. I reckon it is the ultimate in non kosher!
There is also gambas al ajillo, but they one up the Spaniards and make it with a kind if clawless lobster called Esaebi....and then you can also make regular gambas al ajillo at home with shrimpy shrimp.
Chicken sashimi, or half cooked chicken breast marinated is the cure for dry breast, it is tender and well frankly raw in the middle. At first this is off putting, but after a while you get used to it. Soaking the sliced bird in ponzu and sliced onion also helps the neophyte get into the game.
I ate scorpions in China, insects, Hmm your're on your own there. As T.S. Eliot wrote in a poem....." the cricket gives no relief..."
At least not for this diner.
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Date Aug. 16 2017 0:28:42
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Ruphus
Posts: 3782
Joined: Nov. 18 2010
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RE: Gourmet corner (in reply to Leñador)
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In past times, wondering how mankind came to find out what is edible and what not, I imagined that people must have simply ate everything. All too often probably desperate from hunger. (Seeing how there have been several bottlenecks with global population, hunger must have been great in many eras and areas.) Hence rather in the gourmand than gourmet corner.
And in regard of much of the inedible, legacy of categorizing must have been a long winded road. Considering for instance how it took potato leaves-consuming Europeans 200 years to discover that it wasn´t about the stomach-ache causing green, but lumps in the ground ...
Finding out which maggots in rotten wood, bugs under rocks, coral fish, years long burried eggs and meat of lilac color, countless sorts of plants and fruits etc. show to be edible, must have taken millions of poisoned individuals.
Weird only how some strange specimens of the edible were taken over into times of relatively sufficient supply with common diet, some even as perceived delicacies.
To me, I mean; who already wonders how olfactory challenging product like say Harz cheese can be overcome until it reaches papilla on the tongue. Let alone varieties of rotten fish and decomposing samples of deep-sea sharks like eaten in Scandinavia, or above mentioned stink bugs. Let alone alive (why on earth?)
To me very different from say grasshoppers, which do not smell, which I long since associate with crisp deep fried product, and which in fact I must have eaten somewhere in childhood, just not remembering when and where.
And I can imagine how insects with their protein of high quality, may not only be part of future resort (if there be any), but tasting well. (Special late restaurants in the west appear to be going strong. And I assume not exclusively for matters of curiosity and exotics.)
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Date Aug. 16 2017 13:19:52
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Piwin
Posts: 3559
Joined: Feb. 9 2016
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RE: Gourmet corner (in reply to Ruphus)
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quote:
Finding out which maggots in rotten wood, bugs under rocks, coral fish, years long burried eggs and meat of lilac color, countless sorts of plants and fruits etc. show to be edible, must have taken millions of poisoned individuals.
An endeavour which is even more complicated than it seems, since today's edible might be tomorrow's death trap, as both our digestive tracts and the organisms we feed on change, évolution oblige.
It is rather fun to think of the first individual that ate, say, an oyster. Though I guess if we really went through our ancestry, the first to eat an oyster was probably some sort of proto-fish. Though I guess in that case what he was eating wasn't exactly an oyster either, at least not the way we know it.
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Date Aug. 16 2017 15:55:30
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