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Mama Deb
mamadeb
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December 2010
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Mama Deb [userpic]

My brother-in-law the biologist is coming by for dinner tonight. He's an ecological vegetarian - he stopped eating meat entirely (he never was a major carnivore) after a cross-country trip through cattle country where he decided too much acreage was devoted to growing cattlefeed. This means that while he does eat fish, it has to be only certain fish. Kosher is a given - when he ate meat, it had to be kosher - but also, it has to be either wild or farmed in an ecologically correct fashion, and it can't be things like Chilean sea bass. Chilean sea bass, you see, grow extremely slowly and live for a very, very, very long time. When we eat them? They're about a century old.

I don't buy or eat sea bass anymore.

Fortunately, he does eat trout.

So, tonight's dinner will be bok choy, sauted with garlic and a dash of sesame oil, artichoke noodles (they just looked neat) with a bit of margarine, saute'd trout fillets and a green salad. Everything is ready to be cooked. I'm just waiting for both of them to show up, as this is a rather a la minute meal.

I'm debating what spices, if any, to put on the trout. I'm thinking of shwarma spices, or maybe cajun.

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There's an Israeli company, Pereg Gourmet, that packages all manner of spices, including a bunch of ready-made spice combinations like Schwarma, Falafel, American Hamburger, Cajun, etc. I'm sure you'll be able to find them if you know what you're looking for. They're short, squat, cube shaped containers... pretty large containers, really. If you can't find them anywhere, I could snail mail some.

They, or another brand, also have spices (and spice mixes) in plastic bags that might be easier to ship. (At least, there are a number of them in the local kosher store.)