Posted on 04/27/2012 7:53:45 AM PDT by null and void
A big increase in reports of Asian tiger shrimp along the U.S. Southeast coast and in the Gulf of Mexico has federal biologists worried the species is encroaching on native species' territory.
The shrimp are known to eat their smaller cousins, and sightings of the massive crustaceans have gone up tenfold in the last year, biologists say.
(Excerpt) Read more at dailymail.co.uk ...
[ with regards to taste and texture the tiger shrimp are considered to be the carp of the shrimp sp ]
I guess if you are an invasive species the last thing you want to be is delicious!~
Poop and decayed animals and vegetation.
And water, every mouth full you take was at some point inside an animal.
Sometimes it is best not to think too much about things.
Otherwise you start trying to live on sunlight and you die.
I'll have the soup, NOT THE SPECIAL
http://www.youtube.com/watch?v=aVZUVeMtYXc
CHECK PLEASE!
I was in the seafood importing biz for 25 years...there are probably thirty varieties of “tiger” shrimp — some quite good, some quite garbagy.
[ Otherwise you start trying to live on sunlight and you die. ]
I would rather eat sh*t and die (die of old age after eating plants grown in sh*t and eating animals that eat plants grown in sh*t)
Animanals are Tasty!
(I purposely mis-spelled animals~)
If we aren’t supposed to eat animals, why are they made of meat?
>> Animanals are Tasty!
Hmmm... I’ve had hearts, and kidneys, and livers, and tongues, and pancreases, and thymus glands, and even testicles.
But I’ve never tried THAT part of an animal.
Our local 'wild caught' are great too - so long as there no Trisodium phosphate involved. That chemical 'plumps up the shrimp' so it retains water - making it weigh more, but takes away the nice texture and taste of natural shrimp...
Unless the tiger shrimp is killing off most of the native shrimp - this seems like a good thing for those who like to eat shrimp. As opposed to liberals who like to worship native born anything...
You’ve got the tread winnah award - so which is it? Are the invaders the ‘good’ ones or not?
soetoro admin opposed to shrimping.
That’s Lieutenant Dan, soldier!
It's mainly just salt and cayenne pepper but in a convenient package and in the right ratio for use on just about anything.
It's great for "layering" crawfish in a cooler prior to serving and in gumbo, use on grilled or roasting chicken, ribs among a myriad of uses.
LOL, we're starting to sound like a commercial for Tony's. There are many custom blends that are better but hard to find outside their local marketing areas.
Well I am having a freeper fish fry this weekend and my appetizers are grilled mushrooms stuffed with shrimp stuffing topped with 4 mexican cheese.
Don’t just stand there, send me the address!!!
California is a tad ways away don’t ya think?
http://www.vanguardonline.f9.co.uk/00509.htm
Well, are they good eating?
BP’s fault....and bush
yeah, but I am desperately looking for an excuse to leave. A job, preferably, but a fish fry could do...
Prepared properly, tennis shoes aren’t bad. But they do have a texture that reminds you of squid.
Conroe is much closer! What time’s chow time?
If you visited the Texas board you would have heard about this event!
That isn’t a shrimp in post 13. Probably some deep sea critter.
Just gotta figure out how to catch the tiger shrimp.
You just proved the old joke....
Q: “How can you tell if someone is vegan?”
A: “Oh, THEY’LL let you know.”
I love doing this, I get so many great comments back. I will share a quick funny story with you as payment for your good joke.
I do volunteer disaster relief work and last year led a team down to Joplin following their horrific tornado. One morning I took the crew over to a restaurant so they could get a more hearty breakfast. I had already eaten my raw oat meal with soy milk and bananas...anyway, one of the guys picks up his piece of bacon and loudly called out “Hey John...look...I am Bacon (making it roughly sound like Vegan) today! All the guys laughed and for the rest of the mission I was the blunt of all the bacon jokes. It was a great way to help cope with what we were dealing with.
And you think meat is clean in the food chain??? You may like meat but it definitely does not like you!!!
But, addressing what you said...I now am wondering why some folks insist I am full of sh*t???????
“Not a vegan, but we are kosher! No “sea bugs” for me! YUCK!”
LOL, I do miss those “sea bugs” sometimes...but enjoy the health benefits of being vegan...
Actually my friend...I have defeated my diabetes, reversed my heart disease, put my COPD in remission, and have been cancer free since surgery...all partly due to the fact that I eat vegan and exercise...sorry to rain on your parade. I do not begrudge anyone eating as a carnivore...I was a very big carnivore just about a year and a half ago, but health reasons and duty to family requires me to live as healthy as I reasonably can. I miss meat a little, but the wonderful health benefits outweigh my desire to eat meat.
“Hmmm... I’ve had hearts, and kidneys, and livers, and tongues, and pancreases, and thymus glands, and even testicles.
But I’ve never tried THAT part of an animal.”
Wanna bet? Or are you saying you never had a hot dog? ***Ball Park Franks-—Now with more a$$holes!***
Yeah, Tony's is okay - but it's not really intended for boiling seafood. For most other Cajun and Creole cooking, it's a fine choice. And there's a better option than Tony's... but it's tough to find:
Only the New Orleans School of Cooking and a few independent groceries down there sell it. I mail order it now, two 21-oz. jars at a time.
>> Wanna bet? Or are you saying you never had a hot dog?
Do you remember the (banned) Jack In The Box commercial that poked fun at McDonald’s “Angus” burger?
http://www.youtube.com/watch?v=t7kgL86x5Tc
(I like the way the guy makes a little circle with his pen when he asks Jack to point out the “angus” area on the cow chart.)
One thing that I've learned about shrimp, is to boil shrimp for a few minutes in whatever brand of seasoning you use before adding the shrimp to a recipe. It plumps up the meat, and locks in the flavor so that it stands out from the other ingredients.
Hi, Bubba!
Like Spotted Owl, probably.
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