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Cool way of dealing with invasive anything, sushi everyone


_Keith

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http://www.hemispheresmagazine.com/2015/06/05/appetite-for-destruction/

CONNECTICUT – Night after night, the same scene plays out at Miya’s Sushi in New Haven, Connecticut. A few less-than-courageous patrons spend minutes gawking at the menu before turning around and walking right back out the door. The reason? Instead of beef negamaki, salmon avocado rolls and tuna sashimi, James Beard Award–nominated chef Bun Lai has filled his inventive menu with peculiar offerings such as lionfish sashimi, slow-roasted swan and other dishes based on such unappealing-sounding items as mugwort, sea squirt and feral hog.

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“We wanted to think outside the box and make sushi that helps support the environment,” Lai explains of a special menu that is comprised solely of invasive species and plants that have been introduced to the U.S.—intentionally or accidentally—and are now wreaking havoc on an environment that has no way to fight back. “Though we get national and international accolades for our approach, it takes a while for people to warm up to it.”

A growing number of chefs across the country are adopting a similar ethos, creating signature recipes featuring invasive ingredients. In addition to taking pride in using their appetites to help the environment, diners are delighted to discover that invasive species are often delicious.

Conservation biologist Joe Roman, who created the Eat the Invaders campaign to support consumption of invasive species, encourages developing a hearty appetite. “Our end goal is extinction; we want to eradicate these species,” explains Roman, a researcher at the Gund Institute for Ecological Economics at the University of Vermont. “Traditional methods [of eradication] are economically and ecologically expensive, so it makes sense to put our appetites to good use.”

Now you Floridians just need some Python sushi, and the Aussies need some Coconut sushi, lol - k

  • Upvote 1

In my post I sometimes express "my" opinion. Warning, it may differ from "your" opinion. If so, please do not feel insulted, just state your own if you wish. Any data in this post is provided 'as is' and in no event shall I be liable for any damages, including, without limitation, damages resulting from accuracy or lack thereof, insult, or any other damages

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Actually sounds appealing to me..

Zone 10a at best after 2007 AND 2013, on SW facing hill, 1 1/2 miles from coast in Oceanside, CA. 30-98 degrees, and 45-80deg. about 95% of the time.

"The great workman of nature is time."   ,  "Genius is nothing but a great aptitude for patience."

-George-Louis Leclerc de Buffon-

I do some experiments and learning in my garden with palms so you don't have to experience the pain! Look at my old threads to find various observations and tips!

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Don't tell our Prime Minister about this or illegal immigrants will be on the menu

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I came. I saw. I purchased

 

 

27.35 south.

Warm subtropical, with occasional frosts.

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LOL...Peachy....so politically incorrect....shame :winkie:

Kudzu salad ...hmm?

David Simms zone 9a on Highway 30a

200 steps from the Gulf in NW Florida

30 ft. elevation and sandy soil

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Don't tell our Prime Minister about this or illegal immigrants will be on the menu

............................. :floor:

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Should do better research before I post stuff.....

"Kudzu can be eaten many ways. The young leaves can be consumed as a green, or juiced. They can be dried and made into a tea. Shoots can be eaten like asparagus. The blossom can be used to make pickles or a jelly — a taste between apple and peach — and the root is full of edible starch. Older leaves can be fried like potato chips, or used to wrap food for storage or cooking. With kudzu you can make a salad, stew the roots, batter-fry the flowers or pickled them or make a make syrup. Raw roots can be cooked in a fire, roots stripped of their outer bark can be roasted in an oven like any root vegetable; or grated and ground into a flour to make a thickener, a cream or tofu. Kudzu is used to make soaps, lotions, rope, twine, baskets, wall paper, paper, fuel and compost. It can also be baled like hay with most grazing animals liking it, especially goats. Only the seeds are not edible."

David Simms zone 9a on Highway 30a

200 steps from the Gulf in NW Florida

30 ft. elevation and sandy soil

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Lionfish already on the menu up north? Then again, Long Island is kinda famous for getting stray tropical fish in summer. Even a manatee or two, on occasion.

Fla. climate center: 100-119 days>85 F
USDA 1990 hardiness zone 9B
Current USDA hardiness zone 10a
4 km inland from Indian River; 27º N (equivalent to Brisbane)

Central Orlando's urban heat island may be warmer than us

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  • 2 weeks later...

Manatee makes great sausage.

Don Kittelson

 

LIFE ON THE RIO NEGRO

03° 06' 07'' South 60° 01' 30'' West

Altitude 92 Meters / 308 feet above sea level

1,500 kms / 932 miles to the mouth of the Amazon River

 

Manaus, Amazonas, Brazil - A Cidade da Floresta

Where the world´s largest Tropical Rainforest embraces the Greatest Rivers in the World. .

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Click here to visit Amazonas

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Don't tell our Prime Minister about this or illegal immigrants will be on the menu

Wow, you guys live on an island and still have that problem?

There's a movement within the Obama administration to change our countries name to "our door is always open"

Modesto, CA USDA 9b

July/August average 95f/63f

Dec/Jan average 55f/39f

Average lowest winter temp 27f

Record low temp 18f

Record high temp 113f

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