What’s that Smell?
This is true class warfare. Al Gore and the other “liberals” don’t want the rest of us to have what they’ve got. Their contempt for the common people is so great that they don’t even hide what they do. They know that the media and their P.R. flacks will cover them and the public will quickly forget as soon as they are offered some new form of bread and circuses.
Mr. Al ‘IinventedtheInternet’ Gore doesn’t appear to realize the pandoras box he ‘opened’ (NOT) and it is going to bit him in the a**. No good deed goes unpunished.
Just another hypocritical, liberal Do As I Say, Not As I Do moment. The msm is - Move Along, Nothing Here to See.
What a dispicable man.
ditto, and ditto
Personaly I am shocked
Stuff I won’t eat for ethical reasons: Veal—unless I know the calf was not locked up in isolation. Store-bought eggs—where the chicken spends its life in a cubic foot cage. Hmmm? “Long pig”? Look it up. http://en.wikipedia.org/wiki/Cannibalism
My Dad, a lifetime hunter, refused to touch alligator hide stuff, until the critter was no longer endangered. Conservation minded vs. tree hugger.
The SECOND problem with Global Warming is, IF it is caused by CO2, there’s not a goddam thing we can do about it. Short of mass suicide or inventing fusion. Hypocrisy is kinda hard to avoid—for the living.
What I find amusing about all of this is the Chilean Sea Bass was a new name to a local fish called the Patagonian Toothfish, a fish that was so oily that the local fishermen refused to eat it and now the pinheads in California find it a delight to consume. The locals are laughing their asses off at the monkey Americans!! Ahhh the wonders of marketing!
Posted by Caple
07/18/2007 at 06:47 PM
One more instance where Algore confirms his narcissism, hypocrisy and mediocrity.
Patagonian Toothfish sounds delicious. I wonder where I can get some?
The comments that appear after Randy Olson’s article illustrate the mind(less?) set of
all of the Goracle’s followers:Let’s face it. The human race is quickly ruining this planet in almost every way possible. So, your arguments against eating fish are valid, and so are the arguments against eating meat (even worse imho), driving a car, having air conditioning, using airplanes, ad infinitum.
But, oh yes, this was about seafood. Personally, I’ve turned more to tilapia. It ain’t tuna, that’s for sure. But I get this glowy good karma when I eat it.
I think I’ll go make a cup of fair-trade-certified shade-grown certified-organic coffee. I wouldn’t drink anything else ...
<Sigh> You know in some ways, I’m glad that I’ve lived out two thirds of my life span,
I really don’t want to be around to see what this rising tide of whackos turn this world into.
I’m beginning to think that the hype about this is about as overblown as they hype that Gore usually spumes about global warming.
How many folks here actually think that Gore sat down with the caterer for the wedding and actually said, “ Hey, I’ve got an idea! Let’s have an endangered species served to all the guests at the wedding!”
(C’mon, folks, those that really think this need to stand up and say so) . . . as flaky as he seems to be; he’s just not THAT flaky. As much as I hate to even seem like I’m defending him, you know what happened as well as I do. Either the wife or the daughter were given some choices by the caterer and they picked one without even realizing what they were doing and some nitwit somewhere realized this and thought to make some political hay by exposing this.
The man will self destruct on his own if we just give him enough time. Darwin’s 5th law states: Stupidity is self correcting. You just have to have patience.
But they prayed to All-Ha-Akbat before eating, which is the same as carbon offsets.
Posted by tanzfleck
07/19/2007 at 07:22 AM
REAL PROGRESS ON THE ENVIRONMENT—50 years ago they dumped raw sewage and effluent from a commercial laundry into Back Creek, which was part of our turf. It didn’t stop us, but it did smell like shit. Even that part which, strictly speaking, was not.
Bow, you are right. This is such a tempest in a teapot.
Hey, you go to your daughter’s rehersal din din, you eat what is put in front of you, and if you do choose the fish over the steak, how many people, even the most nutter of environmental types, know that the CB is in some way a threatend species?
I mean, really, even the Goracle should not be expected to inspect and vet every morsel at a shindig like this. He may want laws requiring us to do that, but he’d be exempt or buy a fish credit or something.
There is plenty of do-as-I-say about him and his band of merry fools to go around, and this ain’t it.
BUT, turns out the fishies came from an approved source.
Tsk, tsk, tsk. You can slap these dim bulbs upside the head dozens of times over their innane unthinking brainless crap, but jump on a goofy shakey and ultimately less than worthwhile story like this ONE TIME, and suddenly they think they have all the street cred on reason, logic, rational discourse and truth.
I found some at a local seafood market. It was really expensive $26 a pound. It was, however, delicious. I used this recipe.
http://www.reluctantgourmet.com/prseabas.htm
INGREDIENTS
2 tablespoons olive oil
1 tablespoon of butter
1 large onion
1/4 cup Marsala wine
8 oz. fresh mushrooms
1/2 cup of chicken stock
Salt and Pepper
2 tablespoons canola oil
2 fillets of sea bass (approx. 1 lb.) with skin, if possible
1 tablespoon parsley, choppedPREP WORK
Not too much prep for this dish. Start out by finely chopping the onion and slicing the mushrooms. Besides having all the other ingredients available, chop up the parsley.
HOW TO MAKE AT HOME
If you can, I highly recommend getting all the ingredients prepped before you start. This way you’re not scrambling around chopping something while the rest of the meal is overcooking.
Start this recipe by (1) preheating your oven to 450°. I made the mistake of waiting until I needed the oven and it took a lot longer than expected to reach the right temperature. (2) Heat the olive oil in your pan over medium high heat and sauté the chopped onion until it’s translucent. (3) Deglaze the pan with Marsala wine. Be careful to remove the pan from the stove when doing this to prevent the wine from igniting in your face. You can use white wine if you don’t have any Marsala wine. It will give the dish a slightly different taste, but you may like it better.
When most of the wine is cooked off, (4) add the mushrooms and butter. This recipe would have a lot more flavor if you were to use wild mushrooms, but at the time, all I had were plain old boring white mushrooms and it still came out great with lots of flavor.
Reduce the heat to medium and cook until the mushrooms are tender. How do you know when they are tender? Taste one! That’s part of the enjoyment of cooking, you get to taste as you go along. It’s also a great way to learn what works and what doesn’t. If you just follow a recipe without ever tasting, you’ll never learn the effects ingredients have on a dish.
This is especially true with salt. I’ve made soups that tasted OK but after adding a little salt, they had a wonderful new flavor. So make sure you taste as you go along.
At this point (5)add the chicken stock, a little salt and pepper, and let the sauce cook down until it thickens a little. Rule of thumb: when the sauce can coat a spoon it is the correct thickness. This is something you need to play around with until you learn to get it to the thickness you like.
In an oven proof sauté (fry) pan , (6) heat the canola oil until its so hot it’s about to smoke. Be careful around this hot oil!
(7) Season the fillets with salt and pepper and add to the hot pan. Now here is where I had a small problem. My fillets didn’t have skin on them so I had to adjust my cooking times to compensate. Otherwise, I would have started cooking them skin side down for approximately 5 minutes until the skin was nice and crispy. Then I would have flipped them over for 30 seconds, transferred them into a 450° oven and roasted them for about 3-4 minutes.
But since my fillets were skinless, (8) cook them on one side for about 3 minutes and flip them over for another 2 minutes before (9) transferring to the oven for 3-4 minutes. My results? Plump, moist, and tender, but you may want to experiment with these times to get the results that work best for you.
(10) On warm plates ( I usually heat them in the microwave for about 2 minutes), dish out the onion-mushroom mixture and top with the pan roasted fillets. I served this meal with wild rice, green beans, and a wonderful Italian Orvieto white wine. The sea bass combined with the onion-mushroom mixture worked out better than I expected. And my wife loved it. Enjoy!
