Food, old wives tales and general b*ll*cks
Discussion
theplayingmantis said:
sean ie3 said:
You must only eat mussels when there is an R in the month. Not true, I've eaten mussels many times when there is no R in the month.
thought that was native oysters, never heard in context of musselsyes thanks silvanus i was aware of that, what with knowing certain folk who grow/farm oysters and all that...! 
although a nice treated outflow fattens em up a treat!
was more the comment about the R thing applying to oysters rather than mussels in the old wive tale stakes(never heard it for mussels or anything but oysters), but in respect of nice oysters it isn't an old wives tale, as the native season is september-april.... i think.
if you like giga's, however, which are passable at times, then home grown all year round availability is a thing, although still better in winter.
deadmans fingers/feathers in lobster crab being poisonous is another.
although a nice treated outflow fattens em up a treat!
was more the comment about the R thing applying to oysters rather than mussels in the old wive tale stakes(never heard it for mussels or anything but oysters), but in respect of nice oysters it isn't an old wives tale, as the native season is september-april.... i think.
if you like giga's, however, which are passable at times, then home grown all year round availability is a thing, although still better in winter.
deadmans fingers/feathers in lobster crab being poisonous is another.
Silvanus said:
It's generally any filter feeding shellfish. The majority of shellfish purchased will have been treated with UV to kill any bacteria. The R rule is a good guide for foraged shellfish, it is also to conserve them through their breeding season. Also a good idea to not pick any shellfish in an estuary after heavy rain because of potential runoff contamination. Also any that are near outflows for obvious reasons.
Despite all that, I've still been ill after eating raw oysters.Norovirus I'd say.
A shame, since I do like them.
Someone has mentioned MSG already.
I watched a video the other day and it explained where the trepidation comes from about this...basically racism.
When first opening restaurants in America, catering for American tastes, people were wary of Chinese immigrants. However, they were more than happy to chow down on their tasty food, often deep fried, high in sodium and fatty, which like any food with these properties, makes you feel ill when eaten to excess.
Instead of admitting "Hey, I am a pig that has eaten too much", blame was put on MSG as it was something that happened to be included in the dish that was new, not in any other food and therefore the cause.
I watched a video the other day and it explained where the trepidation comes from about this...basically racism.
When first opening restaurants in America, catering for American tastes, people were wary of Chinese immigrants. However, they were more than happy to chow down on their tasty food, often deep fried, high in sodium and fatty, which like any food with these properties, makes you feel ill when eaten to excess.
Instead of admitting "Hey, I am a pig that has eaten too much", blame was put on MSG as it was something that happened to be included in the dish that was new, not in any other food and therefore the cause.
Cotty said:
PhilAsia said:
My Filipina wife does it too. Food hygiene in PH is non-existent!
Just because she does it doesn't mean the people who don't are wrong. PhilAsia said:
Cotty said:
PhilAsia said:
My Filipina wife does it too. Food hygiene in PH is non-existent!
Just because she does it doesn't mean the people who don't are wrong. Cotty said:
PhilAsia said:
Cotty said:
PhilAsia said:
My Filipina wife does it too. Food hygiene in PH is non-existent!
Just because she does it doesn't mean the people who don't are wrong. 
My apologies too!
miniman said:
RGG said:
Food related -
A non-stick wok.
Contradictory in itself.
Plenty on sale for the connoisseur chef.
Educate me?A non-stick wok.
Contradictory in itself.
Plenty on sale for the connoisseur chef.
you can still get wok hei on home stoves, just means you have to leave that food untouched for a little while longer.
ambuletz said:
miniman said:
RGG said:
Food related -
A non-stick wok.
Contradictory in itself.
Plenty on sale for the connoisseur chef.
Educate me?A non-stick wok.
Contradictory in itself.
Plenty on sale for the connoisseur chef.
you can still get wok hei on home stoves, just means you have to leave that food untouched for a little while longer.
Not sure if this is true, but its the way I have always made a cup of tea.
Put the milk in the cup before the tea, because the milk is hit by tea at a higher temperature than if the tea is already in the cup, the fats in the milk breakdown into the tea better, giving less greasy milky taste.
If you are thinking - "i put my teabag in the cup and then add water" - you are a philistine!
Put the milk in the cup before the tea, because the milk is hit by tea at a higher temperature than if the tea is already in the cup, the fats in the milk breakdown into the tea better, giving less greasy milky taste.
If you are thinking - "i put my teabag in the cup and then add water" - you are a philistine!
Is there any truth in the reason the British put milk in their tea?
Originally milk was added to tea, to prevent it from staining bone china.
I could of course look this up, but that would be far too easy.
Personally I gave up milk in my early teens, feeling it spoils the flavour of the tea.
Originally milk was added to tea, to prevent it from staining bone china.
I could of course look this up, but that would be far too easy.
Personally I gave up milk in my early teens, feeling it spoils the flavour of the tea.
blueg33 said:
Not sure if this is true, but its the way I have always made a cup of tea.
Put the milk in the cup before the tea, because the milk is hit by tea at a higher temperature than if the tea is already in the cup, the fats in the milk breakdown into the tea better, giving less greasy milky taste.
If you are thinking - "i put my teabag in the cup and then add water" - you are a philistine!
I always thought the origins of putting milk in first may be because early china was thought to crack if hot tea was poured into it. To clarify, the tea would be brewed first then combined with milk. Thus brewing the tea in a mug then adding the milk after would follow that principal.Put the milk in the cup before the tea, because the milk is hit by tea at a higher temperature than if the tea is already in the cup, the fats in the milk breakdown into the tea better, giving less greasy milky taste.
If you are thinking - "i put my teabag in the cup and then add water" - you are a philistine!
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff