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 Post subject: rant: fine dining
PostPosted: January 5 13, 11:17 pm 
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darjeeling sipping elite
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They don't serve tilapia in fine dining restaurants.

haltz, help me out here.


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 Post subject: Re: rant: fine dining
PostPosted: January 6 13, 12:30 am 
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lukethedrifter wrote:
They don't serve tilapia in fine dining restaurants.

haltz, help me out here.

That was my first reaction.


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 Post subject: Re: rant: fine dining
PostPosted: January 6 13, 2:44 am 
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Jim, you're one of my favorite posters of any forum of all time, so don't take this the wrong way. Just stop going to any restaurant that charges more than 15 dollars a meal, forever. You'll never be happy.


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 Post subject: Re: rant: fine dining
PostPosted: January 6 13, 9:52 am 
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lukethedrifter wrote:
They don't serve tilapia in fine dining restaurants.

haltz, help me out here.

[expletive], even I know what tilapia means.

Quote:
Known in the food business as “aquatic chicken” because it breeds easily and tastes bland, tilapia is the perfect factory fish; it happily eats pellets made largely of corn and soy and gains weight rapidly, easily converting a diet that resembles cheap chicken feed into low-cost seafood.


http://www.nytimes.com/2011/05/02/scien ... d=all&_r=0


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 Post subject: Re: rant: fine dining
PostPosted: January 6 13, 10:35 am 
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Red Lobster for the seafood lover in you

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.


Last edited by jim on July 28 16, 6:23 pm, edited 1 time in total.

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 Post subject: Re: rant: fine dining
PostPosted: January 6 13, 10:48 am 
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jim wrote:
They got the bland part of the Tilapia correct. I honestly don't know what Tilapia is, I just know I'm starting to see it pop up on menus alot.


It's the Perry Como of fish. Bland, inoffensive, and easily raised, like chicken. http://www.nytimes.com/2011/05/02/science/earth/02tilapia.html?pagewanted=all&_r=0


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 Post subject: Re: rant: fine dining
PostPosted: January 6 13, 10:54 am 
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Red Lobster for the seafood lover in you

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sighyoung wrote:
jim wrote:
They got the bland part of the Tilapia correct. I honestly don't know what Tilapia is, I just know I'm starting to see it pop up on menus alot.


It's the Perry Como of fish. Bland, and easily raised, like chicken. http://www.nytimes.com/2011/05/02/science/earth/02tilapia.html?pagewanted=all&_r=0


I don't remember seeing this on a menu 10 years ago.

I think my favorite fish is Tuna where they blacken in on the outside and it's raw inside. But again, I ordered that at a very well respected seafood place in Naperville, IL last year and it sucked. They didn't blacken it enough or used some weird rub or something. It was $40. The year before I paid $20 at Bokampers Sports Bar and Grill in Plantation, FL and it was out of this world good.

In fact I got some weird intestinal bug that lasted for almost a month from that place in Naperville.

This place - avoid it: http://sullivanssteakhouse.com/. I know you are saying well you should have gotten steak since that is their speciality, but I saw that tuna on there and started thinking back to the last time I had it at Bokampers and couldn't resist.


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 Post subject: Re: rant: fine dining
PostPosted: January 6 13, 11:32 am 
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Tilapia is what you use use to make [expletive] fish tacos or fish and chips. It should never be served as a filet.


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 Post subject: Re: rant: fine dining
PostPosted: January 6 13, 1:12 pm 
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Yeah. Ahi tuna is good. And pretty easy. Just needs a pepper crust usually. Rare. Of course its usually the same price as a decent steak.


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 Post subject: Re: rant: fine dining
PostPosted: January 6 13, 1:44 pm 
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We do seared pepper-crusted ahi carpaccio, shingled on wasabi aoili from time to time. It's pretty delicious.


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