Paris

[Jenise]

I'd planned a Cal Cab tonight, but just switched to Bordeaux.

Je suis Charlie une nouvelle fois...

[David M. Bueker]

I wanted a glass of wine, but can't stomach it now.

We just ate some red grapes, that's all we could handle.

Mon Dieu!! Moi, je pense Paris France .

This is ghastly but I think that we'll have to learn to live with the risk. The big danger is that the attempted cure may be worse than the disease. Knee-jerk nationalistic reactions are around and already we are hearing some pretty wild proposals in France on the radio this morning, such as the setting up of an internment camp for some 3000 Islamist people on the secret service watch list, and Marine Le Pen AFAIK has not yet opened her mouth.

No western capital is free of risk but my confidence in an internationally coordinated approach, which IMO is the only effective way of limiting the risk, has taken a severe knock as I watch the deplorable lack on solidarity in the EU in dealing with the refugee crisis.

[Jenise]

Unfortunately, I think this is the new normal. And no one knows how to un-do it.

Not there, not here. Did you hear Trump on the news Thursday (day before this happened) claiming "I know more about ISIS than the generals!"? Bull puckey.

[David M. Bueker]

Trump and most (not all) of the rest of GOP clowns have used their comments to remind us what assholes they are.

[Robin Garr]

The big danger is that the attempted cure may be worse than the disease. Knee-jerk nationalistic reactions are around ...

The best response I’ve seen on this was a widely shared tweet by a British (?) guy named Dan Holloway:

“To people blaming refugees for attacks in Paris tonight. Do you not realise these are the people the refugees are trying to run away from?”

[David M. Bueker]

Reports are that one of the attackers entered Europe as a refugee. I doubt he planned the attack, but it would be fooling to think every refugee was pure of heart. Not sure there is anything to be done about it though.

[Robin Garr]

In honor of Paris and its good people, our happy memories of many past visits and eager anticipation of returning to the City of Lights, our wine with dinner tonight had to be French.

So, facing a dinner of crab cakes (okay, plant-based "crab" cakes, but they're startlingly close), we opened the only French white in the house: Chateau Latour Saint Blaise 2013 "Coureau la Coureau" Bordeaux Blanc, a selection from California Wine Club's International Selections that's, um, 100 percent Sauvignon Blanc.

It's good Sauvignon Blanc, though, fresh, snappy and citric, a touch of pink grapefruit that's not at all over the top, good acidity and fully dry, 11.5% alcohol. Great wine, no, but a good table white for sure, palate-cleansing and fresh and fine with seafood either faux or naturel.

[David M. Bueker]

Ooh...fake crab and Sauvignon Blanc. I cannot think of a dinner I would be less excited about.

[Robin Garr]

Ooh...fake crab and Sauvignon Blanc. I cannot think of a dinner I would be less excited about.

We went with what we had.

I would have liked a more interesting French white. As for the crab-like stuff, I'm not talking surimi here. This is not fish made to resemble (faintly) shellfish, but a plant-based alternative that's pretty good in its own right. Start with a crispy-crunchy fried coating, and it doesn't matter too much what's inside. Yet the innards in fact have a startlingly accurate texture and a passing resemblance in flavor. Don't worry, though. I'm not going to insist that you try some. Maybe more like "don't knock it if you haven't tried it."

Reports are that one of the attackers entered Europe as a refugee. I doubt he planned the attack, but it would be fooling to think every refugee was pure of heart. Not sure there is anything to be done about it though.

I'd say he entered Europe claiming to be a refugee, and it was part of the plan. He came through Greece in October, and I don't think that's enough time to develop such an intricate set of attacks.

[David M. Bueker]

Probably true Ernie, but it does not change the entry process. Of course legitimate passport holders can also wreck havoc, so focusing on refugees really does nothing.

This is ghastly but I think that we'll have to learn to live with the risk. The big danger is that the attempted cure may be worse than the disease. Knee-jerk nationalistic reactions are around and already we are hearing some pretty wild proposals in France on the radio this morning, such as the setting up of an internment camp for some 3000 Islamist people on the secret service watch list, and Marine Le Pen AFAIK has not yet opened her mouth.

This is my fear. Domestically, it just encourages the Klown Kar Kooks (i.e., the Republican slate*) to be even more aggressive. Maybe if we destroy three more countries in the middle east we will cure the problem? Nah.

* Not that Bloody Hillary is all that much better, but...

Join in and sing .

http://www.theguardian.com/world/2015/n ... or-attacks

... plant-based "crab" cakes, but they're startlingly close)

I just read this...What are plant-based crab cakes? I've never seen them before and wonder what possible ingredients could be used to give it the crab flavor?

[Robin Garr]

I just read this...What are plant-based crab cakes? I've never seen them before and wonder what possible ingredients could be used to give it the crab flavor?

Beats heck out of me, Mark. Seaweed? Here's the ingredient list, from which nothing jumps out at me.
http://gardein.com/products/crabless-cakes/

I can tell you, though, that a lot of research and a lot of money are going into improving the quality and economics of veggie-based substitutes for animal protein with good flavor and texture; based both on environmental stewardship concerns and a growing market of ecology-aware younger people and Baby Boomers trying to figure out how to live forever and targeting meat as a health concern. Gardein and Beyond Meat are two big new companies to look at, and they're getting a lot of research grant money from execs at Google, Microsoft, etc. Google those two product names above and you'll find some interestng stuff. It's not just about hippies any more. If I had serious money to invest, I'd certainly be looking at that field for opportunities.

Oh, Gardein. I've seen those products before but never the fake crab cakes. Meat substitutes are quite convincing these days, especially psuedo-chicken, but I've never seen the taste of fish or shellfish really convincing yet. How were they? I'll have to check them out myself.
Did you hear that the Buckminster Fuller Award this year went to someone who came up with a working model of a new type of sea food farm?

[Robin Garr]

Oh, Gardein. I've seen those products before but never the fake crab cakes. Meat substitutes are quite convincing these days, especially psuedo-chicken, but I've never seen the taste of fish or shellfish really convincing yet. How were they? I'll have to check them out myself.
Did you hear that the Buckminster Fuller Award this year went to someone who came up with a working model of a new type of sea food farm?

Mark, well, they're fried and crispy, and that counts for a lot in "fake meats" as you know. Texture is a big thing. The little two-bite crab cakes also have a really nice texture like well picked-over crab inside, and to me they do have a mild crab-like flavor without any distracting off flavors. They're a fun snack for sure, and I'd say a decent crab-like munchie for those who for any reason don't want the real thing right now.

Ever had lion's mane mushrooms? I've seen them described as having lobster-like flavor. While I wouldn't go that far, they do have lobster-like texture and they are delicious pan-seared on high heat.

Ever had lion's mane mushrooms? I've seen them described as having lobster-like flavor. While I wouldn't go that far, they do have lobster-like texture and they are delicious pan-seared on high heat.

Had some the other week from my mushroom guy. I didn't see the need to make the seafood comparison, but they were indeed pretty delicious, and an interesting texture.