Topic: Scientists: Giant Cannibal Shrimp Invasion Growing
Broseph !!fxnDb+Ve4 started this discussion 14 years ago #19,119
http://www.39online.com/news/local/kiah-scientists-giant-cannibal-shrimp-invasion-growing-20120426,0,5163305.storySounds like a pretty tasty problem to me. The article says that they are edible, and very tasty, and can grow to be 13-inches-long. They're basically lobsters.
I understand the negative impacts an invasive species can have on an ecosystem, but if our normal shrimp got replaced by these, I wouldn't mind. If it gets way too out of control, I say just fish for them as much as possible to help keep everything in check and enjoy.
Why did they stop farming these in the United States, I wonder? I hope not because of the bad publicity they got when they became invasive, because they sound fucking delicious.
Anonymous B joined in and replied with this 14 years ago, 4 minutes later[^] [v] #314,900
after a full copypasta of the link (cannot hot link re part of link drops out)
Sounds great to me. Love SHRIMP - Pile on the oil and garlic and chow down.
Tomorrows dinner will be Shrimp!!
Sounds great to me. Love SHRIMP - Pile on the oil and garlic and chow down.
Tomorrows dinner will be Shrimp!!
Broseph !!fxnDb+Ve4 (OP) replied with this 14 years ago, 43 minutes later, 48 minutes after the original post[^] [v] #314,929
@previous (B)
Sorry, I don't know why it did that. Could a mod fix it for me since I can no longer edit?
One of my favorite dishes is Shrimp Étouffée. I highly recommend it. Trying to make it with one of these shrimp would be weird though. I'd have to slice it up like a lobster tail.
Sorry, I don't know why it did that. Could a mod fix it for me since I can no longer edit?
One of my favorite dishes is Shrimp Étouffée. I highly recommend it. Trying to make it with one of these shrimp would be weird though. I'd have to slice it up like a lobster tail.
Anonymous B replied with this 14 years ago, 1 minute later, 50 minutes after the original post[^] [v] #314,930
@previous (Broseph !!fxnDb+Ve4)
I doubt a mod can fix the link. I just tried it here and edited it OUT.
Étouffée's I leave to Restaurants.
I doubt a mod can fix the link. I just tried it here and edited it OUT.
Étouffée's I leave to Restaurants.
(Edited 1 minute later.)
Anonymous C joined in and replied with this 14 years ago, 1 minute later, 52 minutes after the original post[^] [v] #314,932
Broseph !!fxnDb+Ve4 (OP) replied with this 14 years ago, 1 minute later, 53 minutes after the original post[^] [v] #314,933
@314,930 (B)
They definitely take some practice to get the right taste and consistency, but I've got it pretty well figured out.
They definitely take some practice to get the right taste and consistency, but I've got it pretty well figured out.
Anonymous B replied with this 14 years ago, 6 minutes later, 59 minutes after the original post[^] [v] #314,934
@previous (Broseph !!fxnDb+Ve4)
I am a terrific cook. However after proving that I can do anything I want to and do it well. I have come to the conclusion that some dishes are best left to a restaurant.
Bouillabaisse is just too much shopping to get the variety of fishes and the stock is wayyyyyy to much trouble.
Sushi I did at home just once, Again for the variety just too much trouble.
Menudo - hummmm don't think I have made this at home.
Mexican version of a fish stew 7 Mares Mexican seafood, no point making at home.
One French dish takes 3 full days of work and never ever not in my life time again will I try one more home made Peking Duck!!!
I am a terrific cook. However after proving that I can do anything I want to and do it well. I have come to the conclusion that some dishes are best left to a restaurant.
Bouillabaisse is just too much shopping to get the variety of fishes and the stock is wayyyyyy to much trouble.
Sushi I did at home just once, Again for the variety just too much trouble.
Menudo - hummmm don't think I have made this at home.
Mexican version of a fish stew 7 Mares Mexican seafood, no point making at home.
One French dish takes 3 full days of work and never ever not in my life time again will I try one more home made Peking Duck!!!
Broseph !!fxnDb+Ve4 (OP) replied with this 14 years ago, 3 minutes later, 1 hour after the original post[^] [v] #314,936
@previous (B)
Bouillabaisse is probably one of the few that is best done at home since it's hard to find any restaurants that will make a good bouillabaisse without going to France. At least in my area, there are no really good French restaurants. I'd have to go somewhere like Louisiana with more French roots.
Bouillabaisse is probably one of the few that is best done at home since it's hard to find any restaurants that will make a good bouillabaisse without going to France. At least in my area, there are no really good French restaurants. I'd have to go somewhere like Louisiana with more French roots.
Anonymous B replied with this 14 years ago, 6 minutes later, 1 hour after the original post[^] [v] #314,938
@previous (Broseph !!fxnDb+Ve4)
New York San Francisco Seattle Los Angeles and Atlanta.
Bouillabaisse in the South of France is a very different kind of animal re fish used.
Time for me to hit the road. Work is done!
New York San Francisco Seattle Los Angeles and Atlanta.
Bouillabaisse in the South of France is a very different kind of animal re fish used.
Time for me to hit the road. Work is done!
kook !nH6RAuX8mo joined in and replied with this 14 years ago, 11 hours later, 12 hours after the original post[^] [v] #315,067
All shrimps are cannibals. when we raised prawns we had to cut off part of their claws so that they couldnt grab each other.
Broseph !!fxnDb+Ve4 (OP) replied with this 14 years ago, 7 hours later, 20 hours after the original post[^] [v] #315,216
brrie !OudrPWaUDQ joined in and replied with this 14 years ago, 39 minutes later, 20 hours after the original post[^] [v] #315,226
@314,934 (B)
> and never ever not in my life time again will I try one more home made Peking Duck!!!
lol what happened?
> and never ever not in my life time again will I try one more home made Peking Duck!!!
lol what happened?
Anonymous B replied with this 14 years ago, 43 minutes later, 21 hours after the original post[^] [v] #315,238
@previous (brrie !OudrPWaUDQ)
Recipe on a PBS program. Watched it live from beginning to end. At END they tell you to stay tuned for part #2 next week.
Next week tells me I need a bike pump. You have to separate the skin and tie it up so you can pump air between the skin and the meat.
OK I did all of thatSTUFF However the last part of the 2nd part of the episode at the VERY FUCKING END...Said and here is WHY you cannot do this at HOME. Special Oven!!!!!!!!!!!!!
So of course I did what I could with my oven. OK but no where as good as the real thing in a Chinese Restaurant.
The first time I tried to order this dish in a restaurant THEY SAID NO WE CANNOT LET YOU ORDER IT. (Required 24 hours notice) I did that yet they refused to server a duck to me because I was alone!!!!!
Made enough noise so I got the DUCK! Worth IT!!!!!!!!!!
Recipe on a PBS program. Watched it live from beginning to end. At END they tell you to stay tuned for part #2 next week.
Next week tells me I need a bike pump. You have to separate the skin and tie it up so you can pump air between the skin and the meat.
OK I did all of that
So of course I did what I could with my oven. OK but no where as good as the real thing in a Chinese Restaurant.
The first time I tried to order this dish in a restaurant THEY SAID NO WE CANNOT LET YOU ORDER IT. (Required 24 hours notice) I did that yet they refused to server a duck to me because I was alone!!!!!
Made enough noise so I got the DUCK! Worth IT!!!!!!!!!!
kook !nH6RAuX8mo replied with this 14 years ago, 2 hours later, 23 hours after the original post[^] [v] #315,270
@315,216 (Broseph !!fxnDb+Ve4)
I don't know. but these were prawns and they were much bigger than normal shrimp, blue, and mean.
I don't know. but these were prawns and they were much bigger than normal shrimp, blue, and mean.
Anonymous F joined in and replied with this 14 years ago, 3 minutes later, 1 day after the original post[^] [v] #315,271
Anonymous C replied with this 14 years ago, 6 minutes later, 1 day after the original post[^] [v] #315,272
Broseph !!fxnDb+Ve4 (OP) replied with this 14 years ago, 16 minutes later, 1 day after the original post[^] [v] #315,273
@315,270 (kook !nH6RAuX8mo)
Apparently, prawns are in the suborder dendobranchiata while shrimp are in the suborder pleocyemata, prawns have plate-like gills while shrimp have branching gills, and prawns have a larger second pincer while shrimp have a larger first pincer.
What's really confusing is that while biologists categorize them this way, in the culinary world the two terms are used interchangeably. What we often refer to as "tiger shrimp" are actually tiger prawns. So to answer your question, the "shrimp" above probably should be referred to as a prawn, but technically so should the tiger "shrimp" at the grocery store.
Apparently, prawns are in the suborder dendobranchiata while shrimp are in the suborder pleocyemata, prawns have plate-like gills while shrimp have branching gills, and prawns have a larger second pincer while shrimp have a larger first pincer.
What's really confusing is that while biologists categorize them this way, in the culinary world the two terms are used interchangeably. What we often refer to as "tiger shrimp" are actually tiger prawns. So to answer your question, the "shrimp" above probably should be referred to as a prawn, but technically so should the tiger "shrimp" at the grocery store.
Anonymous C replied with this 14 years ago, 2 minutes later, 1 day after the original post[^] [v] #315,274
Anonymous F replied with this 14 years ago, 4 minutes later, 1 day after the original post[^] [v] #315,278
Broseph !!fxnDb+Ve4 (OP) replied with this 14 years ago, 2 minutes later, 1 day after the original post[^] [v] #315,281
@previous (F)
I didn't find this info on Wikipedia, nor did I copy-paste. But yeah, I did some research, fucking sue me.
I didn't find this info on Wikipedia, nor did I copy-paste. But yeah, I did some research, fucking sue me.
Anonymous F replied with this 14 years ago, 2 minutes later, 1 day after the original post[^] [v] #315,283
Anonymous C replied with this 14 years ago, 13 seconds later, 1 day after the original post[^] [v] #315,285
@315,281 (Broseph !!fxnDb+Ve4)
i also appreciate your italicising of the linnean taxonomical names. it was quite a nice touch.
i also appreciate your italicising of the linnean taxonomical names. it was quite a nice touch.
Broseph !!fxnDb+Ve4 (OP) replied with this 14 years ago, 4 minutes later, 1 day after the original post[^] [v] #315,289
@315,283 (F)
Only the first part is paraphrased, but also drastically summarized. The second part is just me interpreting what I read about how they're named.
@previous (C)
If you're gonna do it, do it right. I'd get points taken off papers for not italicising the taxonomic names of human ancestors, so it's become a habit.
Only the first part is paraphrased, but also drastically summarized. The second part is just me interpreting what I read about how they're named.
@previous (C)
If you're gonna do it, do it right. I'd get points taken off papers for not italicising the taxonomic names of human ancestors, so it's become a habit.
Anonymous C replied with this 14 years ago, 2 minutes later, 1 day after the original post[^] [v] #315,291
Broseph !!fxnDb+Ve4 (OP) replied with this 14 years ago, 7 minutes later, 1 day after the original post[^] [v] #315,296
Anonymous C replied with this 14 years ago, 1 minute later, 1 day after the original post[^] [v] #315,297
brrie !OudrPWaUDQ replied with this 14 years ago, 20 hours later, 1 day after the original post[^] [v] #315,508
brrie !OudrPWaUDQ double-posted this 14 years ago, 2 minutes later, 1 day after the original post[^] [v] #315,509
@315,289 (Broseph !!fxnDb+Ve4)
> If you're gonna do it, do it right. I'd get points taken off papers for not italicising the taxonomic names of human ancestors, so it's become a habit.
what's an extra 7 keypresses, anyways?
> If you're gonna do it, do it right. I'd get points taken off papers for not italicising the taxonomic names of human ancestors, so it's become a habit.
what's an extra 7 keypresses, anyways?
Anonymous G joined in and replied with this 14 years ago, 1 day later, 3 days after the original post[^] [v] #315,909
Anonymous F replied with this 14 years ago, 14 hours later, 4 days after the original post[^] [v] #316,273
Anonymous B replied with this 14 years ago, 16 minutes later, 4 days after the original post[^] [v] #316,277
Anonymous H joined in and replied with this 14 years ago, 1 day later, 5 days after the original post[^] [v] #317,104
> Thursday that sightings of the massive Asian tiger shrimp, which can eat their smaller cousins, were 10 times higher in 2011 than in 2010.
> The shrimp, which can grow to 13 inches long, are native to Asian
To summarize, the United States is seeing allot of massive, long Asian Prawn
> The shrimp, which can grow to 13 inches long, are native to Asian
To summarize, the United States is seeing allot of massive, long Asian Prawn
Anonymous B replied with this 14 years ago, 3 minutes later, 5 days after the original post[^] [v] #317,105
@previous (H)
I can testify to/that/ Shrimp with Linguini pasta n massive amounts of Garlic n Olive Oil ROCK!
I can testify to/that/ Shrimp with Linguini pasta n massive amounts of Garlic n Olive Oil ROCK!
Anonymous I joined in and replied with this 14 years ago, 16 hours later, 6 days after the original post[^] [v] #317,809
Anonymous B replied with this 14 years ago, 2 hours later, 6 days after the original post[^] [v] #317,887
@previous (I)
May I correct your typo. You meant to say.
Well, once you start mixing the asians with other races thecooks do get a lot better.
May I correct your typo. You meant to say.
Well, once you start mixing the asians with other races the