[Sneakeater]

I have no belief that the turtle comes from New Orleans. I would completely assume it comes from a farm.

[robyn]

Turtle soup is very popular around here, a lot of places serve it. What's the issue?

The issue is whether it's wild or farm raised. From what I've read - odds are very high it's farm raised (not that there's anything wrong with that - it's a way of preserving threatened and endangered species).

And note we're talking (smaller) freshwater turtles - not sea turtles (green - as shown on that can of soup - or otherwise) - which are definitely protected - and really don't lend themselves to being farmed (if for no other reason than it takes decades for them to reach maturity - they can live up to 80 years or so). Sea turtles receive all kinds of protection in Florida (for example - if you have any kind of place on the beach - you can't turn on lights that face beachside after dark during nesting season (that makes the baby turtles walk in the wrong direction after they hatch). Robyn

[Anthony Bonner]

Orik is right about technological change making some things outdated and unfashionable. Post-Magimix, smooth purees are no longer a sign of great wealth.

Conversely, I recently had a piece of cod at Troisgros in Roanne. Now there are only 10 cod left in the world, it is ok to serve this fish in a 3-star restaurant.

I'm confused. I don't know anything about cod fish. Except we had lunch at a new local "fish camp" kind of place - and the whole menu - except for one dish - didn't contain local fish (which I didn't care for at all). It advertised one of the specials as a "cod fish" sandwich. At a lot less than Troisgrois prices (like $8). So this can't be the same "cod fish" (perhaps there is a difference between North American and European cod fish?). Or were they maybe lying about it being cod fish? Robyn

Not the same. Assuming they weren't doing something even more nefarious (I bet they were but I'm not the accusing type) it was Pacific Cod.

Pacific Cod - 3.50 lb
Or maybe Ling Cod which is even cheaper.

Real Atlantic Cod is expensive.

[robyn]

Turtles, you want turtles?

That's adorable - and they're much easier to deal with than Canadian geese! Robyn

[robyn]

Orik is right about technological change making some things outdated and unfashionable. Post-Magimix, smooth purees are no longer a sign of great wealth.

Conversely, I recently had a piece of cod at Troisgros in Roanne. Now there are only 10 cod left in the world, it is ok to serve this fish in a 3-star restaurant.

I'm confused. I don't know anything about cod fish. Except we had lunch at a new local "fish camp" kind of place - and the whole menu - except for one dish - didn't contain local fish (which I didn't care for at all). It advertised one of the specials as a "cod fish" sandwich. At a lot less than Troisgrois prices (like $8). So this can't be the same "cod fish" (perhaps there is a difference between North American and European cod fish?). Or were they maybe lying about it being cod fish? Robyn

Not the same. Assuming they weren't doing something even more nefarious (I bet they were but I'm not the accusing type) it was Pacific Cod.

Pacific Cod - 3.50 lb
Or maybe Ling Cod which is even cheaper.

Real Atlantic Cod is expensive.

Thanks for the explanation. I suspect whatever is the cheapest - that's what they were serving (didn't care for the restaurant at all) - same or worse cod than I might find in Publix (local grocery store) or Costco or Whole Foods. Fish can get very confusing. I know all the local stuff - but don't eat the non-local stuff frequently enough to learn the "fine points". Robyn

[robyn]

sure but how does that contradict what is being said here?

It would seem inconsistent to blame food for being dated whilst praising food for being modern since it is a common quality of both that is at once the object of blame and praise.

OK - I've read this 20 times. And I still don't understand what you're trying to say. Last time I ran across language like this was in a course on Semantics - taught by a deconstructivist philosophy professor (and that was a long time ago). Robyn