Wild salmon in the NE?
foodonastump
25 days ago
last modified: 25 days ago
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would like an id on wild violes in ne Pa
Comments (1)Dog's tooth violets are Erythronium dens-canis - not true violets at all. As you can see from the many pictures returned by the google search below, the flowers are purple, not yellow. There are other species of Erythronium which *do* have yellow flowers, and indeed trout lily is one of these (E. americanum); that is the source of your confusion, methinks. I didn't know Erythronium were edible until today, whence I find corroborating info on the Internet. Well what do you know? Alternatively, though less likely, you might really be referring to dog violets. That name could refer to one of several species of true violet, all of which would be edible, though with minor reservations as regards quantity, cooking, etc. Here is a link that might be useful: Dog's tooth violets images via Google...See MoreWild vs. Farmed salmon?
Comments (43)This is complicated. Maybe we should just discuss brownie recipes. In lieu of that, let's just for now try to focus on two aspects of the question, food quality and conservation. Wasn't there someone who, early in the discussion, cited a large study published in Science magazine? I can't find that post now but the study is the most important one I am aware of. The full text can't be accessed at the Science web site without subscribing. It is available elsewhere on the web. The study sampled and compared wild and farmed salmon from many regions around the world. The level of PCBs and other dangerous substances was found to be "significantly" higher in farmed salmon. The word "significant", when used in this sort of document is understood to mean statistically significant, which is not the same as the every day usage. Statistical significance means that a difference between two samples can be proven mathematically at a certain criterion. It does not mean the difference is important. If I sprinkle 2 grains of salt on my order of fries and you sprinkle 4, the difference obviously is statistically significant. But is it important? Neither one is enough salt to affect the taste at all. Significant but not important. The study found, at some locations, levels of certain toxins at 10 or so parts per billion. At those levels, differences of say, 4 parts per billion would be significant. But important? FDA standards allow hundreds of times that concentration. But that is not the end of the controversy. Some, including the authors of the study, prefer the standards of the EPA over those of the FDA. EPA standards are much stricter. This is where science and politics collide. One might think that the "Food" and Drug Administration would take precedence over the "Environmental" Protection Administration in the matter of food safety. But that would be too simple. I have to observe that, although the importance to science of a "not statistically significant" finding is equal to, often greater than, one of "statistically significant". The importance in press releases is not. Everyone wants the results of their work to be "significant". Well, that is the health issue in a nutshell, a very small nutshell. The conservation issue is more difficult. Jim Here is a link that might be useful: Global Assessment of Organic Contaminants in Farmed Salmon...See MoreAny Salmon Experts Out There?
Comments (27)I'm not a salmon expert but we live in Seattle and eat fresh (summer/fall) and frozen salmon (winter/spring) weekly. We only eat wild caught salmon from the Pacific. I have always been disappointment in the flavor of Atlantic salmon I've eaten. From my experience the color varies across species. For example, sockeye has the richest darkest color. King is often lighter. The color does seem to affect flavor, but I think the most important factor to my palette is freshness. The fresher the wildcaught pacific salmon is when eaten or frozen the better it tastes. We buy frozen from a local vendor that fillets and freezes on the boat so the frozen when defrosted still tastes great. The other thing is not to overcook it. I find defrosted frozen salmon takes less time to cook. If you live somewhere that does not have good access to really fresh salmon then I'd buy frozen and try and source boat processed salmon. I haven't tried Costco salmon but they are a Seattle company and I do think they source, in general, pretty good quality products. If you like it then really that's all that matters. Also, largely you get what you pay for with salmon. The exception is that if it's the first of the season it's a rip off and if it's the height of the season it's a great deal. But wild will typically cost more than farmed and Pacific probably more than Atlantic and those price differences are worth it IMHO....See MoreFollow up on Thanksgiving and salmon threads
Comments (3)SO is quite the improvisational cook, he pretty much POOPed (pulled out of pantry) the cheesecake by adding a can of pineapple and some coconut I had laying around. He also added some cottage cheese that was hanging out in the fridge too. I thought it was slightly "unusual" but he loved it. I guess I am more of a traditionalist, although it was delicious. Mom left me a cheesecake recipe book and I'd be more than happy to bake my way through it! As for the soup, it was creamy without having a lot of fat since there were potatoes in it too. I added just a bit of half and half. It was a new kind of squash soup for me, my usual kind is more Italian with red onions, spinach, white beans and Italian seasoning. I also sometimes make that soup with chard with the stems added. Mom also left behind a whole passel of squash soup recipes in her recipe folder so I won't mind trying a few of those in her honor, although it does make me sad that I couldn't make them for her in person. I would always bring things over to the house when I visited that mom liked, vegetable-based things. Dad is such a picky, picky eater that mom could never make anything for the two of them that had much variety....See Morefoodonastump
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