angelskates's Blog

Testimony was give today that all three of the young men involved in the tiger attack had marijuana in their systems. There was an open, half empty bottle of vodka and a small quantity of marijuana in their car. One of the survivors gave testimony today that they had each consumed several shots of straight vodka before entering the zoo. He is 19 years old and his blood alcohol level was .16, twice the legal limit for an adult.

Only one of the young men was of an age to possess or consume alcohol legally.

The survivor also testified that they were standing on top of the wall surrounding the enclosure, and that all three of them were taunting, waving their arms, and yelling at the tiger. He denied throwing items at the tiger in the cage. He said that when they climbed down, they heard a noise in the bushes and the tiger emerged and attacked them.

There was at least one footprint on top of the wall that matched his shoes and evidence of items that did not belong in the tiger cage having been thrown into the enclosure. Those items were found in the enclosure after the incident.

Witnesses have come forth who saw the three young men taunting and teasing other animals in the zoo, although no one has come forward who actually witnessed them teasing the tiger.

It seems to me that whoever provided them with the drugs and the alcohol should bear some responsibility for this incident. No doubt, these fine young men would not have conducted themselves in such an irresponsible manner had they been sober and drug free.

The tiger enclosure was surrounded by a moat and a twelve foot wall to contain the tigers. Outside the perimeter of the wall is another rail fence designed to keep people away from the animal enclosure. These three young men had climbed over that rail and were standing on the wall outside the moat.

The wall meets current requirements for a containment wall for tigers, but not current standards.. The standard has increased to 16 feet as zoos across the country have built newer enclosures. The tiger enclosure had passed inspection only a few months prior to the incident.

At some point during the attack, two of the young men ran to a nearby cafe that had already locked its doors and banged on the doors screaming that their brother/friend was being attacked by an escaped tiger. They were not believed and the cafe employees did not open the doors for them.

This and the height of the wall are the two areas of greatest liability for the zoo and the city.

It will be up to a jury to decide how much if any damages should be paid to the families when they file their lawsuits.

It is also possible that unspecified criminal charges may be filed against one or both of the survivors.

Sadly. this afternoon of drinking, smoking pot, tormenting animals, cost the lives of a 17 year old boy and a female tiger of an extremely endangered breed.

Shrimp is one of my favorite protein foods and it is so fast and so easy to prepare. It is perfect for those days when you don't have long to fix dinner and want something really satisfying and flavorful.

When I started writing shrimp recipes in 1992, there were not very many choices when it came to shrimp. Most of the shrimp for sale in the USA were caught here and most were from the ocean. That is no longer true....

Today there are shrimp available from all over the world and most of them are not ocean shrimp. Although some of the farmed shrimps are farmed in salt or brackish water ponds near the ocean, many of them are fresh water prawns and are farmed in fresh water ponds inland. I have sampled as may of these different varieties of shrimps as I can find... and I find the taste to be unpredictable.

I assume this is dependent on the water conditions and food sources of the farm ponds where they are raised.

I find most of the freshwater species to taste a little bland. It is not just the lack of the briney sea taste or the faint iodine hint from some ocean shrimps... it is also the lack of that sweet richness that floods your mouth when you bite into perfectly cooked ocean shrimps. The freshwater shrimps LOOK fabulous, huge and plump... but the underlying bland cardboardy taste is such a disappointment.

Again, it must be the water conditions and food supply as I have had fresh water prawns that had the rich sweet taste.... just not often.

The farmed ocean shrimp are usually identified as white shrimp or tiger shrimp. They are farmed in brackish ponds and again I miss that briney ocean taste and that rich sweetness.

I also have concerns about water quality in some of the areas where shrimp are being farmed. China has some of the worst water pollution in the world and I really do ot want to eat seafood that is farmed in their fresh water or caught off their shores. They are pouring so many billions of tons of raw industrial and residential sewage into the ocean. I hate to think of the shrimps and fishes swimming in that soup of pollution and definitely don't want to eat any of them.

For most dishes I prefer Certified Wild Caught Gulf Shrimp or fresh shrimp off the boat on the Gulf coast. Florida Pink Shrimp also have a nice flavor and there are some Alaskan Shrimp that are marvelous. Red dot shrimp from the Gulf of Mexico are very sweet in flavor.

In other words, I prefer ocean shrimp caught in the USA. Fresh are definitely better than frozen... and harder to come by unless you are near the coast. My fish monger sometimes has fresh, never frozen shrimp. If I must use frozen, I prefer to buy them that way... not thawed in the fish monger's counter.

That brings us to fresh and just what does fresh mean. Sometimes shrimp marked fresh means fresh frozen and thawed at the fish monger's... so ask. And remember, if you just ask if they are fresh... some will say yes... some will say oh yes they are fresh frozen.... you have to ask if they have ever been frozen. Don't just ask if they are fresh. To me fresh means never frozen, but to many it means fresh frozen and then thawed.....

If you must get a farmed shrimp product, I find that the shrimp farmed in Indonesia is closer in taste to the wild ocean shrimp. I also would use that farmed product in dishes that will have a high component of added flavor... such as bacon wrapped shrimp or a shrimp dish that is marinated prior to cooking. This will give you an opportunity to correct the flat, bland flavor with a little added sea salt and perhaps a bit of sugar in the brine or marinade.

Farmed shrimp tend to be less expensive and are more consistently available in large sizes.

Now that you have decided on the species you will purchase... how do you select the shrimp themselves?

First and foremost.... I cannot emphasize this enough.... SMELL the shrimp if they are not in a frozen state. There should be no fishy or ammonia odor.... They should really have no smell in particular... a slight ocean smell. If they have a strong odor.... walk away. Chose something else for dinner or buy something frozen.

Second, how do they look? They should look plump and moist... not shrunken or dried out around the edges.... The flesh should look translucent and be a bright clear color. If the color looks murky or cloudy... the shrimp are old and may have been treated with chemicals to retard spoilage and smell.... They will taste of it.

Finally, there should be no black spots or edges. Black spots are spoilage... and they will taste of it... Black spots or edges may also indicate wounded areas of the shrimp with necrotic tissue... it will not taste good...

Always ask the fish monger if the shrimps have been dipped. He should know his suppliers and be able to tell you if they dip their shrimp or not. Some suppliers routinely dip their shrimp in chemicals to retard spoilage and to prevent the formation of ammonia as the flesh ages.... they will taste of the chemicals. The chemicals also cause the flesh to absorb water... so the taste is diluted and the shrimp weigh more... therefore, you pay more for less......

Occasionally, fresh shrimp will have a chlorine bleach like aroma. They may have been dipped in chemicals or they may truly be fresh shrimp with a high iodine content... If you know they are fresh and simply have a high iodine content you can reduce the iodine by packing them in pureed raw potato and refrigerating them in the puree for at least an hour, longer is better. The starch in the potato will absorb some of the iodine so that the iodine flavor will not be too strong in the cooked shrimp. Don't be alarmed if the puree turns grey.  It is the reaction of the iodine and the potato starch. Just rinse the puree off the shrimp and use the shrimp in your recipe....

Frozen shrimp are either frozen on the shrimp boat, on a freezer boat at sea, or unloaded from the shrimp boat into a freezer plant at the dock. Thaw them in your fridge and they will be almost as good as fresh.... at least they will not be spoiled.

Now that you have selected your shrimp, keep them cool until you can get them home. Most fish mongers will supply you with a bag of crushed ice in which to pack them at no charge. I carry a small cooler with me to transport my shrimp and their ice pack. Prepare them as soon as possible. I try to serve shrimp within 24 hours of purchase or of thawing.

And be sooooooooo careful not to overcook them. The succulent, sweet, rich flavor of a perfectly cooked shrimp is fragile and fleeting. Overcooking disperses it to the winds and it cannot be recaptured.

Follow these guidelines and you will be assured of serving the best possible shrimp to your guests and your family.

Enjoy,

Angel

Fragrant Rosemary Roasted Chicken could not be easier to prepare at home. Roast some extra and store it in the freezer for a luscious, home cooked meal in a flash. It is great left over cold, sliced for sandwiches, boned for chicken salad, (I will post the recipe) or served with fresh fruit, a steamed or roasted veggie and pasta or rice or maybe some roasted potatoes... an elegant and hearty meal.

Today my local market had fresh, all natural split chicken breasts on sale for 97 cents a pound. Twenty pounds came home with me and by tomorrow it will have been transformed into Perfect Poached Chicken, Garlic Baked Chicken (I will post the recipes) and Rosemary Roasted Chicken. (just like in the expensive restaurants, but cheaper..... lots cheaper)

INTO A PLASTIC BAG PLACE

1/2 teaspoon dried rosemary and one tablespoon extra virgin olive oil for each two pieces of chicken. Rub the rosemary between the palms of your hands before adding to the oil to release the aroma and flavor of the herb. If you have fresh rosemary, use one sprig, chopped up, for each two pieces of chicken.  You don't want the stem, just the leaves.

Remove chicken from packages and rinse briefly under cold running water. Place rinsed chicken into the bag with the oil and herb mixture. Close the bag and squish the chicken around in it until all the chicken is covered with the herb and oil mixture.

Place in the refrigerator and allow to marinate for one hour. You may leave the chicken in the fridge for up to 24 hours if you want to do this step the day before. Since there is no acid in this marinade, it will not denature the proteins in the chicken with time and can be left in the marinade for a longer time.

AS ALWAYS WHEN HANDLING RAW POULTRY, REMEMBER THAT IT MAY CONTAIN BACTERIA HAZARDOUS TO YOUR HEALTH AND DO NOT ALLOW IT OR THE UTENSILS USED WITH IT TO COME INTO CONTACT WITH FOODS THAT WILL NOT BE FULLY COOKED. WASH HANDS, UTENSILS, AND SURFACES WITH HOT SOAPY WATER BEFORE HANDLING OTHER FOODS. DO NOT SAMPLE OR TASTE UNDERCOOKED POULTRY OR COOKING LIQUID.

When you are ready to roast the chicken, place chicken breasts, bone side down, skin side up on a foil covered cookie sheet. Use a cookie sheet with sides so that the juices do not run off the edge. Any shallow baking dish will do, but I cook a lot at time, so I use cookie sheets or quarter sheet pans.

Spoon the rosemary and oil mixture over the chicken breast and rub it around a little with the back of the spoon. Sprinkle lightly with salt and fresh ground pepper.

Place in the center of a preheated 400 degree oven and bake until the skin is golden and crisp and the juices run clear, about 35 to 45 minutes Time will vary depending on the size of the chicken breasts pieces. Chicken must be cooked through to the bone.

The skin will be crisp and the meat juicy and tender. Most of the fat will cook out of the skin and baste the chicken for you. The aroma of the chicken roasting in the oven will fill your home with anticipation of the feast to be.

Allow to sit for 10 minutes before carving to allow the juices to re-distribute in the meat.

Serve with a salad, sides, and garlic toast. Leftovers may be stored in the fridge for up to 3 days and they are great for many uses. Try it cold with fruit or salad, or reheat it for a hearty warm meal. Pull the meat off the bones and use the fragrant chicken for a yummy pot pie or fricassee, or Sour Cream Chicken Enchiladas, or Flautas, or Chicken Mole or...... The choices are endless.  Try it in my 10 Minute Chicken Gorgonzola Soup.

I always cook extra and pack it for the freezer. It is wonderful to pull it out for an instant entree on days I have no time to cook. Beats one of those expensive TV dinners any day of the week....lol.

ENJOY!!!!!

Angel

As I sit watching Battle Kobia on Iron Chef America is am puzzled by the secret ingredient. Iron Chef Mario Batali and Chef Jaimie Oliver struggle with Kobia, a strange looking fish with a stinging spine in its dorsal fin and a dark stripe down the side. A salt water fish I have neither caught nor cooked.

It looks something like a flat head catfish, but it has scales... and is a bit slimmer.

The flesh is white and delicate looking. It does not look fatty.

I find that it is widely distributed throughout the world and valued for its fine textured flesh and mild flavor. It is being farmed in New Zealand and Port Aransas, Texas. It is being considered as a candidate for open ocean pen farming. It has a great growth rate and tremendous culinary potential.

It also has a vast array of common names... English language common names are cobia, black kingfish, black salmon, cabio, crabeater, cubby yew, kingfish, lemonfish, ling, prodigal son, runner, sergeant fish, and sergeantfish. Other names include aruan tasek (Malay), bacalao (Spanish), bacalhau (Portuguese), balisukan (Bikol), bonita (Susu), bonito (Spanish), cobie (Spanish), cuddul-verari (Sinhalese), dalag-dagat (Tagalog), foguesteiro-galego (Portuguese), gabus laut (Malay), gile (Tagalog), goada (Arabic), itang (Bikol), jaman (Malay), kadal-viral (Tamil), kobia (Afrikaans), kume (Visayan), kumi nu'aakhr (Arabic), langlanga (Maranao), mafou (French), mondoh (Javanese), mudhila (Sinhalese), ndjika (Portuguese), offiziersfisch (German), okakala (Finnish), pandauan (Bikol), pandawan (Cebuano), peixe-sargento (Portuguese), peje palo (Spanish), pejepalo (Spanish), rachica (Polish), sakalan itang (Bikol), seekel (Arabic), segel (Arabic), seheeha (Arabic), sikel (Arabic), sikin (Arabic), sungoro (Swahili), sugi (Japanese), takho (Somali), and tayad (Visayan)

10 Minute Italian Chicken Gorgonzola Soup is a quick soup utilizing leftover or canned chicken and cooked in the microwave. Toss together a quick salad while the soup cooks and you have a tasty and sophisticated dinner for two. Easy to prepare and easy to eat, it is the perfect quick meal.

YOU WILL NEED

1 clove fresh garlic, minced

1 package Lipton Noodle Soup Mix with real chicken broth
There are two kinds one has chicken and one has broth.
You want the one with real chicken broth

1 cooked split chicken breast or portion of canned chicken or some roasted chicken pulled off the bones

3 oz dry tiny pasta stars, noodles, or alphabets
If you can't find them in the pasta section, look in
the Latino food section or for tiny egg noodles in the Kosher section

2 oz half and half

1-2 oz Gorgonzola cheese, crumbled

2 oz Parmesan cheese

1-2 oz Dry Marsala (use Dry Sherry if you don't have Marsala)

PREPARATION

MINCE

1 clove fresh garlic

ADD

to 3 1/2cups water in a 6-8 cup microwave safe bowl

MICROWAVE ON HIGH 5 minutes or until it comes to a boil

Carefully remove from microwave and

ADD

1 package Lipton Noodle Soup mix with real chicken broth

torn up meat from 1 leftover cooked split chicken breast (or canned chicken)

3 oz dry, tiny pasta stars, noodles or alphabets

you may also ADD mushrooms, corn, or asparagus tips raw or cooked

MICROWAVE ON HIGH 3 minutes or until pasta is tender

REMOVE from microwave

ADD

2 oz half and half

1-2 oz Gorgonzola cheese, crumbled

2 oz shredded or shaved Parmesan cheese,

1-2 oz Dry Marsala (use Dry Sherry if you don't have Marsala)

STIR until cheese starts to melt in hot broth

SERVE with a crisp salad and crusty bread

Enjoy

Serves 2

This super easy soup makes a filling and tasty quick meal when you are just too tired to cook.  It is a great way to use up left over chicken.  A few frozen veggies thrown in add variety, color, texture, and added nutrition.   

Leave me a comment to let me know how you like this recipe.  I love comments.