Originally Posted by sebastian_dangerfield (Post 532955)

I stopped regularly eating red meat a month ago and have noticed I feel a bit less groggy and sluggish in the AM. Usually ate fish four nights a week, but now moved it up to every night. Better sleep, I think. Doesn't tax the system as much.

But there'll definitely be a sunset on this, as I'm running out of recipes with which to experiment. And chicken and turkey are painfully dull foods.

Originally Posted by Greedy,Greedy,Greedy (Post 532959)

It's summer. Just grill the fish and put sauces on it. There are endless sauces and endless varieties of fish to grill.

Originally Posted by sebastian_dangerfield (Post 532955)

I stopped regularly eating red meat a month ago and have noticed I feel a bit less groggy and sluggish in the AM. Usually ate fish four nights a week, but now moved it up to every night. Better sleep, I think. Doesn't tax the system as much.

But there'll definitely be a sunset on this, as I'm running out of recipes with which to experiment. And chicken and turkey are painfully dull foods.

Originally Posted by sebastian_dangerfield (Post 532957)

Counterpoint: Sushi.

Yeah, I do sashimi a fair amount. But it's not as good. And the rice has to be right. Fuck up the rice and the sushi's for shit.

Originally Posted by Icky Thump (Post 532961)

Same thing and couldn't sleep after eating but it wasn't just red, it was chicken and fish also. Stopped all meat for a short time and realized I didn't need it, never went back.

Originally Posted by sebastian_dangerfield (Post 532957)

Counterpoint: Sushi.

Yeah, I do sashimi a fair amount. But it's not as good. And the rice has to be right. Fuck up the rice and the sushi's for shit.

Originally Posted by LessinSF (Post 532964)

And calamari is a joke as bad as tofu. It is flavorless, but for whatever you cook it with.

Originally Posted by Greedy,Greedy,Greedy (Post 532950)

In the south, the fish is the main show, the pasta a (very good) side event.

Originally Posted by Pretty Little Flower (Post 532962)

Please don’t get Hank started on sushi rice ….

Originally Posted by LessinSF (Post 532964)

I almost exclusively do sashimi. If I have nigiri or handrolls, I only eat about half the rice, and is only to soak up the sake/shochu.

And calamari is a joke as bad as tofu. It is flavorless, but for whatever you cook it with.

Originally Posted by Greedy,Greedy,Greedy (Post 532963)

I feel like I've stepped into one of the classic Buddhist stories, where all the educated civilized people are talking of the benefits of vegetarianism while some lower class types stuff their face with barbequed pork, smiling broadly.

Originally Posted by Hank Chinaski (Post 532966)

A few years back I found my mom's first cousin on Facebook. My g-rents died young and we lost touch with all her relatives. The guy still has his family's home in Calabria, in the tiny village of Caulonia, on the Ionian Sea. Dinner were mostly him* or friends cooking. Each morning I'd wake to the fish monger driving along the one road that snaked through town "Pesche! Pesche!" We'd go down and buy what looked best. The dishes were wonderful and, bonus, they were family recipes from my great grandma. But then one night he made tuna pasta. Now I was confused because the fish monger had fresh tuna that morning, it is plentiful in the Ionian, but we hadn't bought any. This I-tie takes out a CAN of tuna fish and sautes it with tons of garlic and peppers. It is something we make to this day. I love it, but cannot get an answer why they don't use fresh tuna? Calabrese? Testa dura.


*He owns a Calabrese restaurant in Adelaide and goes to Caulonia for July and August. It is the only Calabrese restaurant I have ever found outside Calabria. Yes there are some "Calabria Pizza" restaurants near you; me too, the closest sells Chicago style zas. And no, the "Calambrian _____" pasta at your local is not Calabrese food likely. Mostly that just means they stick lots of peppers in it.

Originally Posted by Hank Chinaski (Post 532966)

A few years back I found my mom's first cousin on Facebook. My g-rents died young and we lost touch with all her relatives. The guy still has his family's home in Calabria, in the tiny village of Caulonia, on the Ionian Sea. Dinner were mostly him* or friends cooking. Each morning I'd wake to the fish monger driving along the one road that snaked through town "Pesche! Pesche!" We'd go down and buy what looked best. The dishes were wonderful and, bonus, they were family recipes from my great grandma. But then one night he made tuna pasta. Now I was confused because the fish monger had fresh tuna that morning, it is plentiful in the Ionian, but we hadn't bought any. This I-tie takes out a CAN of tuna fish and sautes it with tons of garlic and peppers. It is something we make to this day. I love it, but cannot get an answer why they don't use fresh tuna? Calabrese? Testa dura.


*He owns a Calabrese restaurant in Adelaide and goes to Caulonia for July and August. It is the only Calabrese restaurant I have ever found outside Calabria. Yes there are some "Calabria Pizza" restaurants near you; me too, the closest sells Chicago style zas. And no, the "Calambrian _____" pasta at your local is not Calabrese food likely. Mostly that just means they stick lots of peppers in it.

Originally Posted by sebastian_dangerfield (Post 532970)

I’ve never tried to make a dish with canned fish. But I eat it all the time. Patagonia makes tasty mussels in a few sauces, and various brands of smoked oysters and clams in olive oil are excellent. You can also get varieties of octopus in tins, and it’s good. But that animal is too smart to eat from a tin. Seems wrong.

Originally Posted by Greedy,Greedy,Greedy (Post 532971)

It could be done where we go in the summer, one of Mass's big fish ports (where the largest industry outside fishing is... making fishsticks. World capital of fishsticks).