Quote:
Originally Posted by RobLion
Such an obvious Pacific Coast bias in place.
In the South (Savannah here) the menu would be more like this:
*Catfish dinner
*Coleslaw (shredded cabbage, dill, and mayo)
*Hushpuppies (oil, corn meal)
*Fried shrimp
*Sweet tea
*Gumbo
*Crab legs
So a few new crops would be needed: Dill seed, okra, tea trees (Orange Pekoe is most common, but Green tea is cool too)
And I agree with the Onion Rings request! :-)
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Had to smile at this and previous posts about the menu bias ...
For we Aussies along with Mackerel, Trout or Salmon, there'd have to be Barramundi somewhere on the menu.
And you could also find there Whiting, John Dory, Murray Cod, Redfin, Trevally, Snapper, Flathead or Flake (often generic for any type of shark meat) as well as other delights ..
Lobster and Crab could be on the menu ... but so could Freshwater or Saltwater Crayfish, and possibly Yabby. There's nothing like a fresh cray, caught that morning and freshly cooked ..
Here "shrimp" are often tiny wee things that go into fried rice ... We'd be more likely to have King Prawns on a menu and possibly Morton Bay Bugs .. (a bit like scallops)
As for carp or 'carp sushi' .. well!!
Carp is actually a declared 'noxious species' here in Victoria .. and possibly elsewhere in Australia, though I can't say for sure. A danger to native species and (in parts) a major environmental problem. Though fishing folk may enjoy the sport of catching carp, it is illegal to throw them back and all those caught must be destroyed. In spite of that, Aussies as a rule don't eat carp It certainly is not used in restaurants - or even fish and chip shops - here and is pretty much despised as an eating fish.
And "Tilapia" or "Mahi Mahi"? I'd never heard of them before playing FT, and had to satisfy my curiosity by looking them up on the web....
But then, I am not an angler and don't really know my fish species .. other than those that find their way onto my restaurant plate or into my parcel of fish and chips.
