These roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.
Fish can absorb toxic chemicals that have been dumped into waterways, but they can also get them from eating plastic. And there’s a lot of plastic in the open ocean, which scientists say can act like a sponge, soaking up the chemicals already out there.
Long John Silver’s Big Catch platter has plenty of fans. But the limited-time seafood dish is anything but healthful: The fish dish, complete with onion rings and hush puppies, comes in at a whopping 33 grams of trans fats — more than two weeks’ worth, according to a nutrition watchdog group.
Oceana, a conservation group, has been beating the drum about seafood mislabeling. An interactive dinner hosted by the group helped prove how easy it is for anyone to become a victim of seafood fraud.
Coastal fish farms are a major source of the seafood we eat, but all the fish waste they generate takes a toll on the environment. So a researcher in Canada is trying to clean up fish farms by creating an ecosystem where fish waste gets taken up by other valuable seafood commodities, like shellfish and kelp.
Fish fraud is often just a form of swindling when a cheap fish, like tilapia, is sold as pricy red snapper. But a conservation group says it also puts consumers at risk of health issues and makes it harder to avoid buying fish that are being overfished.
Industry demand for the “sustainable seafood” label, issued by the Marine Stewardship Council, is increasing. But some environmentalists fear fisheries are being certified despite evidence showing that the fish population is in trouble — or when there’s not enough information to know the impact on the oceans.
New Orleans is one of my favorite eating towns. Granted, San Francisco is where my heart is, but New Orleans speaks to me. New Orleanians seem to just eat life up with gusto. And I love that they have managed to preserve a culinary history and food culture that is so distinctly their own. I jump at every chance I get to visit NOLA, and with Mardi Gras festivities in full swing, this is a prime time to be in town.
Restaurants Reviewed: Addis Ethiopian Restaurant (Oakland), Woodhouse Fish Co. (San Francisco), Panama Hotel & Restaurant (San Rafael)
As we were all gathered around the coffee table chatting, I asked my friend Rebecca what she had been up to.
She told us she had recently worked some swank party for 500 or so guests that had employed some 80 chefs, Rebecca being one of them. Apparently, it was so swank that she was not allowed to specify names or locations. What she did mention, however, was that she was in charge of making fritto misto for all 500 guests. In other words, fried seafood platters for the entire population of Dow City, Iowa.
“Wow. five hundred?” I asked, “How many bags of Fritos did you go through?”