[Sca-cooks] fish at feasts

Maria Buchanan scarlettmb at sbcglobal.net
Sun Aug 24 08:18:06 PDT 2008

I would love to see Salmon, but put shrimp in front of
me and I'm out of there.  I'm allergic to any
shellfish that turns pink or red when you cook it. 
Crabs, shrimp, lobster and crawfish are off the menu
for me.  

There are reasons for people to not want to eat
certain things.  

I don't go to Red Lobster because they use the same
frying oil for their shrimp as they do for fries and
anything else that's fried.  Can't eat anything there.

--- Kathleen A Roberts <karobert at unm.edu> wrote:

> is it just me?  i don't consider shrimp or salmon as
> a 
> fish folks might not eat.  it's something anyone
> would 
> order at red lobster (other than, of course, lobster
> or 
> crab legs).
> pickled herring i could see having the poke-poke
> factor 
> (poke-- what is it?  poke-- you try it first)
> personally, i love pickled herring but that's me.
> we had fried calimari at one feast (italian) and the
> table 
> wound up passing almost the whole tray down to
> connor and 
> me.  lightly floured, fried and with lemons to
> squeeze on 
> it.  delicious!
> i think any kind of white fish, especially whole,
> might 
> get a tepid reception, but i can't imagine shrimp or
> salmon.
> cailte
> "Being Irish, he had an abiding sense of tragedy
> which 
> sustained him through temporary periods of joy."
> W. B. Yeats
> Kathleen Roberts
> Coordinator of Freshman Admissions
> University of New Mexico
> Albuquerque, NM
> 505-277-2447
> FASTINFOrmation at your fingertips - 
> http://fastinfo.unm.edu/
> _______________________________________________
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