Michael

Many salad dressings also have milk products.

BubbleChog

Milk is generally considered acceptable by vegetarians. It's the Vegans who have issues with it

Lx

Pulaski

So milk is OK for vegetarians, but rennet isn't? That seems to be splitting philosophical hairs.

Michael

I suspect it is because you have to kill the animal to get the rennet.

BubbleChog

Yup Rennet is made from enzymes in the cows stomach which can only be harvested when the animal is dead.

My sisters partner is a vegetarian. Them coming to visit last year was tricky. Becasue here in the south most vegetables seem to only exist for the purpose of delivering animal fat to the digestive tract

Pulaski

I think you're correct, however the animal was already dead, us red meat eaters saw to that. .... It was just a question of whether the rennet was recovered from the stomach before the stomach was chucked into the bin with the other offal.

Michael

Will she eat eggs or is that also considered killing a live animal?

SultanOfSwing

Last time I checked, plants were living things, too

Yorkieabroad

I remember years ago on kids tv ( How? Blue Peter? ) they "proved" that plants have feelings by wiring up a lettuce to a loudpeaker. When they squeezed the lettuce, a screaming sound came out of the speaker. Way to go, putting kids off salad

Uncle_Bob

Dont worry Jim'ill fix it
Proper TV and all ...

SultanOfSwing

Like kids need any help being put off salad . Kids are smart, they know meaty things and sweets are where it's at regarding food ...

That is a remarkable lump of pseudoscience from a previously respected BBC show, though. Blue Peter (even with the Mike Oldfield theme song, or the wonderful Katie Hill) has just gone down in my estimations a bit.

Yorkieabroad

If you think that's hookie, try the "lettuce can learn" experiment
Screaming Lettuce | The Fang Chronicles

I sincerely hope there are some lettuce rights activists out there battling to save them from such unscrupulous "research"

SultanOfSwing

Yes. Keep lettuce off our plates, thus allowing room for more chips. I could get on board with that.

fsm

Haddock and chips is by far my favourite, even so far as to cooking it myself by that is a pita.

Thankfully in Charlotte Big Ben does Haddock, also Lebowski's pub does haddock as well but that is more a breadcrumb than a batter.

Now tradition whenever I go back to the UK haddock n chips the day I land, a big fry up the day I leave.

Steerpike

I've fallen in love with 'Cedar Plank Salmon' ... I thought it was a fad when I first saw it in restaurants, but after eating a few, I was converted. Basically, soak a cedar plank in wine for a few hours (water will do), then put the salmon on the plank, then toss it on the BBQ for 15 mins. The plank smolders and smokes and steams, and you end up with a mixture of steamed/smoked/roasted fish - still moist inside but toasted/smoked also. If the plank actually bursts into flames, have a water spray bottle on hand to douse the flames.

Just did a couple of halibut steaks last week the same way - see pics below. That was expensive halibut ... about $40 worth - but it was exquisite! Tilapia works surprisingly well also, and is dirt cheap.

I've picked up individual planks at Safeway and Whole Foods, but now I get them in bulk from Amazon, works out a few bucks per plank.