& The Hidden Tap Water Facts
Rated • 1 review • health, food, water • khetal-arts.com
From the page: "The Hidden Tap Water Facts"
- Stumble >
-
KaylinQ/food
Last seen: 22 hours ago
KaylinQ is a woman from Somewhere Underthesea, Philippines
Fantasy is a necessary ingredient in living, its a way of lookin at life through the wrong end of a telescope. Which is what I do, and that enables you to laugh at lifes realities. -Dr. Seuss
-
-
22 Fish We Must Avoid
Rated • 1 review • health, cooking, food • sandshack.org
From the page: "
# Albacore tuna
# Atlantic cod or scrod
# Atlantic halibut
# Atlantic salmon
# Atlantic sea scallop
# Bigeye tuna
# Bluefin tuna
# Chilean sea bass
# Greenland halibut
# Grouper
# Hoki
# Monkfish
# Ocean quahog
# Orange roughy
# Pollock
# Redfish
# Red snapper
# SHARKS
# Skates and rays
# Swordfish
# Tropical shrimp
# Yellowfin Tuna"
-
Marine Research Is Key To Super Foods Market
Rated • 1 review • health, food • sciencedaily.com
From the page: "Marine Research Is Key To 'Super Foods' Market"
-
Bottomfeeder: How to Eat Ethically in a World of...
Rated • 2 reviews • food, environmental • scienceblogs.com
"Bottomfeeder:
How to Eat Ethically in a World of Vanishing Seafood"
-
Who Sucks & Blog Archive & 101 Frightening Ice Cream...
Rated • 110 reviews • food • who-sucks.com
101 Frightening Ice Cream Flavors From Around The World 
Ice cream is a frozen dessert made from dairy products, such as cream (or substituted ingredients), combined with flavorings and sweeteners, such as sugar.
In the fifth century BC, ancient Greeks sold snow cones mixed with honey and fruit in the markets of Athens. Persians, having mastered the storage of ice, ate ice cream well into summer. Roman emperor Nero (3768) had ice brought from the mountains and combined with fruit toppings. Today's ice treats likely originated with these early ice delicacies.
But at some point, the world of ice cream took a turn for the worse and gave us the following abominations:
Fish Ice Cream. Something must smell fishy about ice cream flavored with saury - a saltwater fish popular in Japan. But there's no worries about that with this offering from Kimura Shoten as the fishy fumes have been drowned out by liberal doses of brandy.
Octopus Ice Cream. Want to tantalize your taste buds with a tentacle? If so, Octopus Ice Cream is the solution. The Japanese have been able to come up with an amazing variety of uses for octopus, ranging from delicacy to porno movie prop. Little wonder then that octopus has found its way into ice cream.
Squid Ice Cream. Not wanting to give Octopus Ice Cream a leg-up, Kimura Shoten used the extra legs available to step forward with squid flavored ice cream.
Crab Ice Cream. Hokkaido, Japan's northernmost prefecture, is renowned for its rich array of seafood, prime amongst the delicacies being crab. Though not everybody's favorite ice cream flavor, this is a dish worth sinking your claws into
Shrimp Ice Cream. Most people would be filing a report with their local health authorities if they dug up the corpse of a shrimp from their ice cream, but with this product from Roman Holiday, it's standard practice. The image Shrimp Ice Cream probably conjures up amongst most people probably comes closest to the actual taste.
Eel Ice Cream. Eel is a summer delicacy in Japan, which probably explains why Futaba decided to use it to flavor an ice cream. Surprisingly, the smooth taste is quite palatable, even if the thought of what's being eaten is not quite as palatable.
Whale Ice Cream. Whale has long been a delicacy among the Japanese. Certainly not a politically correct choice, but one that will definitely get people blubbering. Despite the rich, creamy texture, the ingredients are probably from a minke and not a sperm. Perhaps we should all be glad for that.
Shark Fin Noodle Ice Cream. Just when you thought it was safe to eat ice cream again, here's something you can really sink your jaws into. The tangy taste of Shark Fin Noodle Ice Cream is definitely one for the fin-nicky fan. A great white ice cream!
Seaweed Ice Cream. If marine animals aren't your cup of ice cream, perhaps a healthy alternative of seaweed is preferable? Seaweed is packed with minerals, some of which are medicinal, which probably goes a long way in explaining the taste.
Abalone Ice Cream, Oyseter Ice Cream, Deep Sea Water Ice Cream, Squid Gut Ice Cream, Squid Ink Ice Cream, Char Grilled Seaweed Ice Cream, Deep Water Gelatto, Cuttlefish Ice Cream, Tuna and Seaweed with Fruit Ice Cream, Lox Ice Cream.
*Right and after all that they have....*
Environmentally friendly Miso Ice Cream ?????
*Thanks TrentNotTracey!!!*
-
-
How to prepare rotten shark
Rated • 3 reviews • food • simnet.is
From Site:
How to prepare "rotten" shark:
Don't try this at home unless you know what the end product is supposed to taste like. Putrefied shark can become spoiled.
(Is it me or isn't Putrefied and Spoiled the same? ~KQ)
I read in a book that fresh shark is unsuitable for eating because there is uremic acid in the flesh. This I am inclined to believe, considering that cured shark smells like stagnant urine or ammonia. It has also been claimed that that there is cyanic acid in shark meat. Fresh shark meat is said to have caused people to vomit blood. The curing process removes the acid from the flesh and makes it easier to digest. Connoisseurs of strong cheese generally like cured shark on the first bite. Others find it to be an aquired taste...
Traditional method:
Take one large shark, gut and discard the innards, the cartilage and the head. Cut flesh into large pieces.Wash in running water to get all slime and blood off. Dig a large hole in coarse gravel, preferably down by the sea and far from the nearest inhabited house - this is to make sure the smell doesn't bother anybody. Put in the shark pieces, and press them well together. It's best to do this when the weather is fairly warm (but not hot), as it hastens the curing process. Cover with more gravel and put heavy rocks on top to press down. Leave for 6-7 weeks (in summer) to 2-3 months (in winter). During this time, fluid will drain from the shark flesh, and putrefication will set in.
When the shark is soft and smells like ammonia, remove from the gravel, wash, and hang in a drying shack. This is a shack or shed with plenty of holes to let the wind in, but enough shade to prevent the sun from shining directly on the shark. Let it hang until it is firm and fairly dry: 2-4 months. Warm, windy and dry weather will hasten the process, while cold, damp and still weather will delay it.
Slice off the brown crust, cut the whitish flesh into small pieces and serve, preferably with a shot of ice-cold brennivín.
The modern method for curing shark relies on putting it into a large container with a drainage hole, and letting it cure as it does when buried in gravel.
-
PETA's Latest Tactic: $1 Million for Fake Meat - New York...
Rated • 5 reviews • food • nytimes.com
From the page:
"PETA's Latest Tactic: $1 Million for Fake Meat
People for the Ethical Treatment of Animals wants to pay a million dollars for fake meat" even if it has caused a near civil war within the organization.
The organization said it would announce plans on Monday for a $1 million prize to the first person to come up with a method to produce commercially viable quantities of in vitro meat at competitive prices by 2012.
The idea of getting the next Chicken McNugget out of a test tube is not new. For several years, scientists have worked to develop technologies to grow tissue cultures that could be consumed like meat without the expense of land or feed and the disease potential of real meat. An international symposium on the topic was held this month in Norway. The tissue, once grown, could be shaped and given texture with the kinds of additives and structural agents that are now used to give products like soy burgers a more meaty texture.
*Oh Yummmy!*
-
International Year of the Potato 2008
Rated • 10 reviews • food • potato2008.org
2008 is the United Nations year of the potato. 
Rising global food prices, notably rice and corn, have been fueling protests and other unrest for months now as UN officials warned things would get worse. A key problem that's no longer news: Corn is now valued not just as human food and livestock feed but as fuel (ethanol).
Now "political leaders from poor countries contending that these fuels are driving up food prices and starving poor people," according to a news analysis in the NY Times, which also notes that "food riots contributed to the dismissal of Haiti's prime minister last week."
Meanwhile, the "humble potato" is making a comeback.
Potatoes have a history of popularity surges and disappointment. They originated in South America became an important crop in Europe (though people in many countries disdained them at first) around 1700. French commoners, in particular, were loathe to eat them. But brutal winters associated with the "little ice age" made the spud an attractive crop compared to wheat, which repeatedly got slammed by the weather.
The Irish, after wholly embracing the potato to the point of eating almost nothing else, made the mistake of relying on one variety that was prone to disease, hence the great Irish potato famine in the mid-1800s.
If any of that is news to you, then you probably didn't realize that 2008 is the year of the potato. What a timely designation that's turning out to be.
Potato Facts: The potato, a tuber, is part of the Solanaceae, "nightshade" family of flowering plants. Nowadays, just as centuries ago, more than 100 varieties can be found in South America. The potato is loaded with starch and some micronutrients. If you eat them, you still need whole grains and other vegetables. They are low in fat, except when laden with butter or sour cream or fried into fries or chips.
-
Organic Consumers Association
Rated • 32 reviews • food, consumer • organicconsumers.org
The Organic Consumers Association (OCA)
