Guest guest Posted March 5, 2002 Report Share Posted March 5, 2002 Thanks for the tip. I have been searching the archives for many many issues. Sometimes I can't find what I'm looking for. Like the following: I went to the grocery store to try to buy the types of fishes that Sally recommends. The butcher looked at me wierd and asked if this was for some sort of school project ( I suppose you veterans are used to that). When I assured him it was for my family's consumption he told me what was available when. He said some fish, like Halibut, is seasonal and cannot be gotten now except frozen. Is frozen okay? Does it affect the nutrition? Also, he didn't have filet of sole but he said that flounder was a close sister and could be substituted. I knew better than to take his word for it. What do you all say? > > , > > You might find many of your questions answered in the Messages area of the > group's Web page: > > /messages > > There are quite a lot of posts about various sourdough topics last year. > > Of course, you should feel free to post your question as well! > > Hope that helps. > > (near Chicago!) > > > > > > " leslieiniowa " > <mclcdcmcmc@mc To: @y... > hsi.com> cc: > Subject: dumb questions > 03/02/2002 > 08:03 PM > Please respond > to > native-nutriti > on > > > > > > > Hi all, > > I am early in my nt journey and trying to figure all this out. I come > from a background of diet coke and twinkies, though I do have a > chemical engineering (i.e. technical) degree. So I understand most of > what I read but have tons of questions. When I saw the post yesterday > from someone, I forget who, that was annoyed by the drop in questions > about where to get what, I was a little sad. The only thing that made > nt doable for me was the idea that I had a whole group of people out > there who were more knowledgeable than I and, so I thought, willing to > help. So now I'm a little afraid to ask my questions. My current > challenge is sourdough. I printed out s long and informative > post about a month ago and have read it probably eight times. With > her help, I made my first passable loaf today -- try number six -- but > still have many questions...like what's the difference between a > " chef " and a " sponge " , and what's the difference between hard and soft > wheat. So, rather than bore the philosophers in the group, I wonder > if there is someone out there that would be willing to answer a bunch > of dumb questions, as they come up. Perhaps I could email them > directly? > > Thanks, and sorry for the long post. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2002 Report Share Posted March 6, 2002 At 11:22 PM 3/5/2002 +0000, you wrote: >He said >some fish, like Halibut, is seasonal and cannot be gotten now >except frozen. Is frozen okay? Does it affect the nutrition? >Also, he didn't have filet of sole but he said that flounder was a >close sister and could be substituted. I knew better than to take >his word for it. What do you all say? Well, many of Sally's recommendations fall in line with other ones I've gotten from various sources. Deep sea fish is somewhat high on my " to get " list compared to bottom fish such as catfish and flounder. Farmed fish seem to be more prevalent at the fish market these days and, in my opinion, should be studiously avoided (food fed to these fish is often inappropriate and/or adulterated with unwanted " supplements " such as antibiotics) - and who ever heard of a natural fish eating grain? Ask your local fish market to identify for you which fish are farmed and which are not if you are concerned about that as I am. My only concession to farmed fish are the shellfish (oysters, clams, etc.) many of which are farmed - but usually in ocean inlets where they get natural food from the ocean. The last group of oysters I had was covered with barnacles ;-) I try to eat " with the seasons " and if one type of fish is out-of-season I'll get whatever is available. I prefer not to buy frozen fish - the flavor seems to be somewhat bland compared to fresh. Nutritional content drops during freezing. Fish I know about and love: natural salmon (not farmed), swordfish, red snapper, halibut, herring, yellow tail, tuna (regular, not sushi grade which has often been frozen at some point during delivery), sardine, bass, etc. Regards, -=mark=- Quote Link to comment Share on other sites More sharing options...
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