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Decades-old fish sauce at abandoned factory in Canada finally being removed

defector.com

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Re: Decades-old fish sauce at abandoned factory in Canada finally being removed

#261

Post by neuroticnews25 »

antonvs wrote: post #257
dataflow wrote: post #243

Earlier quoted context omitted.

> After all, a cheesesteak is not a steak but a sandwich. I don't know if you're not seeing the obvious or deliberately ignoring it, but the rather-salient differences between those are that (a) "cheesesteak" being one word rather than two tells you it might be a different thing, and (b) "cheesesteak" (or even "cheese steak" by itself) do not carry a single universal meaning different from the rest. You know, unlike…

> If you want something to compare against, this is like banning people businesses from calling soymilk just "milk". Big Dairy got to you, huh. There’s nothing wrong with referring to other kinds of milk as milk. If anything, cow’s milk should be clearly labeled as such, if we’re following the approach of identifying ingredients properly.

How would you define milk?

Re: Decades-old fish sauce at abandoned factory in Canada finally being removed

#262

Post by inigyou »

ben_w wrote: post #260
inigyou wrote: post #186

Earlier quoted context omitted.

In Germany if they applied the laws consistently it would actually be illegal to call it a hot dog if it wasn't dog. Supermarket had to rename "chilli beans" to "kidney beans in chilli sauce" because there's no bean species called a chilli bean

When rules like this lead to complaints about "veggie burgers", part of me wants to counter that hamburgers neither contain ham nor burgers (etymology: the food is named after the German city of Hamburg, origin of city name lost to time but literal translation of original name compatible with "Castle (Burg) belonging to person called Hamma").

I don't think "burger" is protected. Thankfully.

Re: Decades-old fish sauce at abandoned factory in Canada finally being removed

#263

Post by ben_w »

inigyou wrote: post #262
ben_w wrote: post #260

Earlier quoted context omitted.

When rules like this lead to complaints about "veggie burgers", part of me wants to counter that hamburgers neither contain ham nor burgers (etymology: the food is named after the German city of Hamburg, origin of city name lost to time but literal translation of original name compatible with "Castle (Burg) belonging to person called Hamma").

I don't think "burger" is protected. Thankfully.

Thankfully, the ban was walked back. But it did get voted through in some stages: https://www.bbc.com/news/articles/c3w5v75deewo

Re: Decades-old fish sauce at abandoned factory in Canada finally being removed

#264

Post by inigyou »

dmix wrote: post #197
inigyou wrote: post #195

Earlier quoted context omitted.

As a result of this, half the stuff in a German supermarket doesn't say what it is on the packaging, just the brand name. So soy yoghurt doesn't say soy yoghurt, it says Alpro and you just have to guess or interpret the fine print to know that it's soy yoghurt. Even actual yoghurt can't say yoghurt. It has to say mild yoghurt, on some technicality.

Second order effects of well intentioned regulation. As is tradition.

It clearly isn't well-intentioned, but a money grab by the meat and dairy industry.

Re: Decades-old fish sauce at abandoned factory in Canada finally being removed

#266

Post by grebc »

4ggr0 wrote: post #252
grebc wrote: post #170

Earlier quoted context omitted.

>(The way you describe yours—as extremely smelly and falling apart—doesn't really suggest they're high quality. Normally, a properly cured anchovy should remain almost completely intact, so you can remove the tail and backbone and end up with two whole fillets. The peppercorns are a bit unusual as well.) Being a consumer of jarred anchovies available in Australia(likely not the best quality)… I’ve never once gotten a…

I'm suspecting that this comment chain mixes up Anchovies and Sardines. I've never had anchovies which weren't pasty, tiny, and fell apart. Sardines on the other hand can totally be split in half most of the time.

Point well taken.

I think OP is mixing them up but who I replied to is particularly talking about anchovies - jarred, dissolving into food as cooked etc.

Re: Decades-old fish sauce at abandoned factory in Canada finally being removed

#267

Post by DarkStar851 »

Dunati wrote: post #199
meshweaver wrote: post #73

Earlier quoted context omitted.

Sounds like a normal news broadcaster voice to me. I suppose the inflection is a bit over-the-top. The speaker says her name at the end - Leila Beaudoi.

It sounded very odd to me too. I was wondering if that was normal for Newfoundland maybe. To be honest it didn't sound AI, more like it was played back slightly too slow, but not by a constant amount.

Newfoundlander here checking in! Nope. She just sounds like that. Another comment mentioned it seems to be a CBC/traditional news thing. A bunch of them sound that way.

The "accent" here is starting to fade out of the younger generations but it sounds Irish to a naive ear.

Re: Decades-old fish sauce at abandoned factory in Canada finally being removed

#268

Post by tmtvl »

neuroticnews25 wrote: post #261
antonvs wrote: post #257

Earlier quoted context omitted.

> If you want something to compare against, this is like banning people businesses from calling soymilk just "milk". Big Dairy got to you, huh. There’s nothing wrong with referring to other kinds of milk as milk. If anything, cow’s milk should be clearly labeled as such, if we’re following the approach of identifying ingredients properly.

How would you define milk?

Per the 1828 Webster Dictionary: an emulsion made by bruising seeds; as, the milk of almonds, produced by pounding almonds with sugar and water.

Re: Decades-old fish sauce at abandoned factory in Canada finally being removed

#269

Post by DarkStar851 »

fsckboy wrote: post #169

I grew up in a seaside port and fishing community. 1st thing, what landlubbers think is stinky is not operative here, your thoughts are moo, like the opinion of a sea cow. The seacoast smells like rotten fish all the time, it's called low tide. The most vibrant sea biomes are shallow coastal waters. The capacity of the North Atlantic, rich with oxygen, to handle fish parts is basically limitless. Hell, you can probab…

Newfoundland has no shortage of stinky fishing villages, but I've been to this one and my god man. I've talked to fishermen from the area who are put off by it. It's been sitting a LOOOONG time and there's a LOT of it. When the wind blows the right (wrong?) direction the stench covers part of the town.

As for the disposal, yeah probably over the top, this stuff will kill marine life as is, but not if it's diluted enough / released slowly over enough time. We've certainly dumped worse stuff into the ocean here.

Re: Decades-old fish sauce at abandoned factory in Canada finally being removed

#270

Post by jmogly »

dataflow wrote: post #243
arjie wrote: post #231

Earlier quoted context omitted.

All of that may be true and yet it seems overly prescriptive for a state authority to determine the name of food. After all, a cheesesteak is not a steak but a sandwich. Regional variations on names are quite reasonable. On the other hand, Canadians are a prescriptive culture. In Montreal, for instance, they are very strict about street signs and so on. Perhaps it is just how things are done by that people.

> After all, a cheesesteak is not a steak but a sandwich. I don't know if you're not seeing the obvious or deliberately ignoring it, but the rather-salient differences between those are that (a) "cheesesteak" being one word rather than two tells you it might be a different thing, and (b) "cheesesteak" (or even "cheese steak" by itself) do not carry a single universal meaning different from the rest. You know, unlike…

or, just let people call things what they want, and focus on real problems instead. Even this comment as I’m typing feels like too much time committed to the subject.
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