101–110 of 231 posts
This paragraph highly confuses me. Shouldn't that be "high acidity, as in low pH"?
Pop quiz! Do you ever buy frozen vacuum-sealed fish? The kind where each piece is sealed in its own plastic pouch? It is convenient and delicious. To me it can taste fresher than some "fresh" fish. One reason is that the sealed pouch keeps oxygen out. Have you wondered why it says "remove all packaging before defrosting"? And ignored that advice like I did for many years? After all, the fish seems to defrost just fin…
> Do you ever buy frozen vacuum-sealed fish? The kind where each piece is sealed in its own plastic pouch? It is convenient and delicious. To me it can taste fresher than some "fresh" fish. Eeew. No. Call me old-fashioned but I believe in this thing called seasonality. I only buy fish that is in season, not farmed, and that is genuinely fresh from reputable suppliers, not supermarket "fresh". Nice clear bright eyes,…
I have a really nice camera with some excellent lenses, but my recent photos that I'm most proud of and enjoy the most were taken with my Galaxy Note 8, a several-year-old smartphone.
Of course the kind of fresh fish you're talking about is far superior to the Costco bag of sockeye salmon I have in the freezer. But sometimes, it's getting near dinner time, and I don't have time to go shopping and just want some fish. Under those circumstances, the frozen fish hits the spot, and it is much better than the "supermarket fresh".
But what do I know? If I'm near a McDonald's and craving a fish sandwich and there isn't a better option nearby, I just might stop in and get a Filet-O-Fish. It's nothing spectacular, but it is line-caught wild Alaskan pollock.
Just be sure to order it without cheese. Because number one, American cheese on fish is gross. And number two, it means they have to make you a fresh sandwich and not give you a premade one.
(Disclosure: I work for McDonald's, at least until the end of this month.)
Earlier quoted context omitted.
What would be the role of the bacteria in a zombie invasion? Would it eat the zombies away or would it give them natural protection from predators? Both?
Botulinum toxins are paralytic, so they'd make very tame zombies. Fungi would take care of the rest pretty quickly.
> In this way, Clostridium Botulinum shapes our modern food system. It is why canned foods have a burnt, metallic taste [...]
This seems to suggest that canned foods are heated inside of the can. But cans are usually lined with BPA or similar chemicals on the inside. Wouldn't those melt at such temperatures?
Earlier quoted context omitted.
> Do you ever buy frozen vacuum-sealed fish? The kind where each piece is sealed in its own plastic pouch? It is convenient and delicious. To me it can taste fresher than some "fresh" fish. Eeew. No. Call me old-fashioned but I believe in this thing called seasonality. I only buy fish that is in season, not farmed, and that is genuinely fresh from reputable suppliers, not supermarket "fresh". Nice clear bright eyes,…
Photographers have a saying: The best camera is the one you have with you. I have a really nice camera with some excellent lenses, but my recent photos that I'm most proud of and enjoy the most were taken with my Galaxy Note 8, a several-year-old smartphone. Of course the kind of fresh fish you're talking about is far superior to the Costco bag of sockeye salmon I have in the freezer. But sometimes, it's getting near…
Afaik there's very little fresh fish going around, period. It's all frozen on the boat.
Earlier quoted context omitted.
Photographers have a saying: The best camera is the one you have with you. I have a really nice camera with some excellent lenses, but my recent photos that I'm most proud of and enjoy the most were taken with my Galaxy Note 8, a several-year-old smartphone. Of course the kind of fresh fish you're talking about is far superior to the Costco bag of sockeye salmon I have in the freezer. But sometimes, it's getting near…
Isn't practically everything you see in a fish market flash frozen anyway? Afaik there's very little fresh fish going around, period. It's all frozen on the boat.
I tried to convince him otherwise, but never got anywhere.
https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-...
> An alternative approach is to acidify the contents to a pH below 4.5 (although the effective upper limit is 4.2-4.3 in most production, just to be sure), and then apply heat up to about 91C to kill any bacteria, in a processed known as Pasteurisation. Although the spores remain intact at this temperature, the __low acidity__ means that they will not grow into bacteria or produce their deadly toxin This paragraph hi…
Earlier quoted context omitted.
Photographers have a saying: The best camera is the one you have with you. I have a really nice camera with some excellent lenses, but my recent photos that I'm most proud of and enjoy the most were taken with my Galaxy Note 8, a several-year-old smartphone. Of course the kind of fresh fish you're talking about is far superior to the Costco bag of sockeye salmon I have in the freezer. But sometimes, it's getting near…
Isn't practically everything you see in a fish market flash frozen anyway? Afaik there's very little fresh fish going around, period. It's all frozen on the boat.
(Sure, it's not an issue if you cook it thoroughly before consumption, but still)
Earlier quoted context omitted.
> Do you ever buy frozen vacuum-sealed fish? The kind where each piece is sealed in its own plastic pouch? It is convenient and delicious. To me it can taste fresher than some "fresh" fish. Eeew. No. Call me old-fashioned but I believe in this thing called seasonality. I only buy fish that is in season, not farmed, and that is genuinely fresh from reputable suppliers, not supermarket "fresh". Nice clear bright eyes,…
>There is no substitute for fresh fresh fish. Well, maybe one ... high-quality smoked fish. While I take a bit less of a strong stance on this, I definitely agree there's nothing like properly fresh fish. I used to think I didn't really like mackerel but the truth is that supermarket mackerel can be a bit nasty even off the fish counter, mackerel straight out of the sea and cooked right away is absolutely fantastic.
Yes. Oily fish (e.g. mackerel) really doesn't keep well, as you say it has to be eaten as close to "straight out of the sea" as possible. Oily fish certainly is not well suited to supermarket supply chains.