Isn't at least beef supposed to have died several days/weeks before consumption?
I remember having dinner at a Ruth's Chris steakhouse and reading about how and when the beef is processed, part of it was letting the meat "rest" after the cow was slaughtered, it would make the meat more tender and less bloody.
Since the steaks at Ruth's Chris are absolutely superb I guess what they are talking about.

BTW. there is a word for this practice. English is not my mother tongue so it doesn't come to mind right now...

Wasn't that a Simpsons episode?

I belive the term you are seeking is "Dry Aged Beef

birdstrike

Hmm, they seem to have forgotten the above steps.

The guy ate the other prawn which was similarly "alive". So if it was a joke, he was playing it on himself.

Must have been a very remarkable experience terenz!

I've eaten drunken prawns at least 30 times in Hong Kong, both with locals as with other gweiloos, but they were always boiled and certainly dead.
My favorite restaurants to have the drunken prawns are the Wan Loong Court (basement of Kowloon Hotel) and Long Yuen (under the Holiday Inn on Nathan Road), both in TST. Maybe you should try one of these restaurants next time...

BTW. I'm not sure I spelled the restaurant names 100% correct, about the locations I'm 100% sure.

Was certainly fresh.

Before the authorities banned it a few years ago, there was this craze about eating lived friend fish in Singapore. Might seem a contradiction but how it was supposedly dome was to put a live fish into oil up to its neck so the flesh cooked. Supposedly the fish was still alive when it was served to the diners.

I call it unnecessary cruelty.

[QUOTE]Originally posted by Pakse:
[B]Howdy,

rule 2 - anything over two and half pounds can be tough - stick to the small guys - I prefer 2#'ers.


Actually, the above rule is a long perpetuated myth. Having lived in Maine and Massachusetts most of my life, I can assure you that large lobsters are in fact quite tasty and not tough, in fact they are the absolute best. Unfortunately they are exponentially more expensive than the smaller ones, and I think the prohibitive cost has more than anything else, lead to the perpetuation of this "sour grapes" myth.
If you can afford it, I highly recommend large lobsters. Just make sure they are fresh and haven't been in the tank long. Best to get them at a lobster pound or a retaurant that specializes in seafood that does such a good business that the stock is turned over daily or twice daily. Bon Appetit.

[quote]<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by hhonorman:

Quote:

I highly recommend large lobsters. Just make sure they are fresh and haven't been in the tank long. Best to get them at a lobster pound or a retaurant that specializes in seafood that does such a good business that the stock is turned over daily or twice daily. Bon Appetit.

Yes they are best when you get them at a lobster hut or pound. We usually get them in Plymouth and the large ones are pretty tasty.

The Kobe beef restaurant I visited in Tokyo threw live shimp on the hibatchi. The shrimp literally wriggled until they died. The wriggling diminished my dining pleasure.

Nothing like fresh ceviche made onboard from conch and lobster you've just brought up with you from a dive.

I've had sashimi on liveaboards from freshly caught fish, but it usually tastes a bit odd...probably the difference between line-caught and net-caught.

A bit of a danger in this: sushi/sashimi fish are often flash frozen to kill off parasites. There's a chance that some worm or parasitic organism that burrows in a fish's flesh will surive your stomach and burrow into you (it can happen in salmon for one). Trained sushi chefs will look for the worms.

Ugh. Thanks for the tip, Terenz.

I'd heard that salmon always requires preparation because it's not strictly a saltwater fish, but that pelagic fish were okay. Taking no chances, however, I think I'll avoid all diveboat sushi from now on.

The marine worms can get into you - not all but some. If you see any clear translucent strands in ocean fish (often in cod), that's them.