tag:blogger.com,1999:blog-1512083611874279630.post970086965030849314..comments2024-03-27T05:07:11.414-07:00Comments on Ken Albala's Food Rant: AbaloneKen Albalahttp://www.blogger.com/profile/16379852662105383295noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1512083611874279630.post-62740579262844771442017-07-14T23:39:25.325-07:002017-07-14T23:39:25.325-07:00Good post, I like it and want to try this one out....Good post, I like it and want to try this one out. Going to show this to my wife and will ask her to make it. Hope it will be worth trying, thanks for sharing the recipe with usJackhttps://www.blogger.com/profile/10147590439884797469noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-27769075667120650052007-06-04T14:55:00.000-07:002007-06-04T14:55:00.000-07:00Thanks Tammois, next time I'm in Melbourne I inten...Thanks Tammois, next time I'm in Melbourne I intend to pop in and join you for some abalone so you can prove me wrong. Deal? And of course this is all research! Best of luck on your PhD too. I've actually spoken about Terroir in a conference session with Rachel Laudan. Do contact me off blog about this. KenKen Albalahttps://www.blogger.com/profile/16379852662105383295noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-18774290582144777382007-05-29T20:52:00.000-07:002007-05-29T20:52:00.000-07:00It will indeed be as good the next time, Ken. And ...It will indeed be as good the next time, Ken. And the next, ad infinitum. My husband gathers abalone (here on the Victorian coast of Australia we can take 5 per day, down from 10 before last year) nearly every time we go down the coast. We never actually pound ours, just slice them as thinly as possible. Then I make a sort of nam phrik (fish sauce, soy, garlic, ginger, chili, lime juice & pinch of sugar) and we stir fry in a wok on a high heat for about 2-3 minutes. They're unbelievably delicious every single time. Sometimes he freezes some for me if I'm staying down to work on my thesis (I'm working on my PhD at the Uni of Melbourne, provisionally entitled "Tasting Terroir: Multicultural Food and National Identity), and I thaw and cook it up for quick comfort food each evening. Beats vegemite toast! Thanks for your blog - it's very pleasant distraction, ahem, research.Tammoishttps://www.blogger.com/profile/06964566196107658056noreply@blogger.com