Either way, neither Gail nor I are fond of eating raw fish.
I, OTOH, do like sushi, sashimi, ceviche, cold smoked and salted,
dried fish.
Only the first two of those are what I would consider to be raw.
Ceviche is cooked, sort of, by the citric juices. The others are
processed in a manner that should take care of any pathegens.
Depends on what you mean by cooked. Ceviche has had
the proteins messed up in a similar way to what
happens when you apply heat, but one of the issues
is that bacteria and parasites are relatively
undaunted by the process. Cold smoking likewise
doesn't necessarily kill the pathogens, either.
... Better than giant shrimp artificially fattened with steroids.
Just don't eat 'em raw, same with giant shrimp artificially
fattened with sewage.
We used to buy Tiger Prawns until we found out how they were often
farm fed in various unsanitary ways. Now we only get wild caught Gulf
shrimp from Wegmans.
The Gulf is problematic because of Vibrio and other
warm-water bacteria. Doesn't bother me, and I'll
risk it and eat raw oysters. With tiger prawns, my
issue is not so much the growing conditions as the
growers' conditions.
This recipe contains your other favorite vegetable :-}}
Title: BILLERICA HAYSTACKS
That's a somewhat peculiar dish. It's sort of a
fancy Frito pie or a heavily Norteno-ized nachos
(nachos are in most ways to begin with).
---------- Recipe via Meal-Master (tm) v8.00
Title: Easy Nachos
Categories: Snacks
Yield: 1 servings
1 pk Tortilla chips (8 oz) -Cheese food (8 oz)
1 pk Velveeta Shredded Process 8 oz Pace Thick & Chunky
Salsa
-----------------------------OPTIONAL
GARNISHES-----------------------------
Sliced ripe olives Sliced jalapeno peppers
Guacamole Sour cream
Place tortilla chips on baking sheet; sprinkle with cheese food. Bake at
350'F. until cheese food melts, 3-4 minutes. Pour ace Thick & Chunky
Salsa
over chips. Garnish as desired.
MICROWAVE OVEN DIRECTIONS:
Microwave a 9" plateful of cheese food-topped chips at HIGH 1 minute or
until cheese food melts. Source unknown
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