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(BBC)   80,000 rare freshwater mussels die in English reservoir. Authorities issue urgent call for 600 tablespoons of butter, 80 cups of shallots, 250 cups of dry white wine and 160 cups of chopped parsley   (bbc.co.uk) divider line 40
    More: Sad, mussels, get to the point, English, parsley, Cumbria, Matt Shardlow, river systems, duty to protect  
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3544 clicks; posted to Main » on 29 Jun 2012 at 3:12 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



40 Comments   (+0 »)
   
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2012-06-29 02:03:33 PM  
Close, but you forgot a spritz of fresh lemon, subby.

/nomnomnom
 
2012-06-29 03:16:23 PM  
You also forgot a couple truckloads of frites and beer
photos.igougo.com

/nomnomnom
 
2012-06-29 03:18:09 PM  
Can I have a couple of rolls?
 
2012-06-29 03:18:57 PM  
You're gonna need some garlic too. And some saffron.
 
2012-06-29 03:19:15 PM  
Am I doing the math right? 80,000 died, out of a population of 12m - which I am assuming is 12 million. 80,000 is 0.6% of 12 million. This is cause for concern?
 
2012-06-29 03:23:32 PM  
You would think they would have seperate colonies just in case something like this happend
 
2012-06-29 03:29:18 PM  
FYI us brits don't measure things in cups, unless its of tea, and we measure time with that...
 
2012-06-29 03:30:21 PM  
Everything's better with lardons.
 
2012-06-29 03:30:21 PM  
You don't want dead ones subby, you want them alive before you cook them. Unless you like the mussel entree at your local Denny's, then go ahead and eat the dead ones.
 
2012-06-29 03:44:43 PM  
Rice seems to work too (the relevant part is on 7:30).
 
2012-06-29 03:45:24 PM  
Behind the chalet, my holiday's complete. And I feel like William Tell, maid Marian on her tiptoed feet...
 
2012-06-29 03:51:17 PM  
wouldn't you want gallons of butter?
 
2012-06-29 03:51:52 PM  
With all those mussels, the current must have been very strong.
 
2012-06-29 03:59:44 PM  
heathens. You forgot the Tobasco sauce. Other varieties of hot sauce will do just as nice, though.
 
2012-06-29 04:01:21 PM  
Blame the Jews.
 
2012-06-29 04:09:02 PM  

Crazymuthafarker: Behind the chalet, my holiday's complete. And I feel like William Tell, maid Marian on her tiptoed feet...


Heh. Nice little joke you squeezed in there.
 
2012-06-29 04:22:04 PM  
images.wikia.com
Did someone say shalit?
 
2012-06-29 04:29:46 PM  
The Mollusk is a randy little fellow.

Link
 
2012-06-29 04:31:22 PM  
"The mussels take 10-12 years to reach sexual maturity, meaning that it takes time to build up numbers."

Humans could learn a lot from this unfortunate possible extinction. Lower the age of consent or we could be could be the next species to suffer this fate.
 
2012-06-29 05:41:56 PM  
You don't want to eat dead mussels unless you want to be a lot like them
 
2012-06-29 06:27:28 PM  
FTA:
The Environment Agency said that it has been working with United Utilities and Natural England since early June to protect the surviving mussels.

It said it had asked the water company to increase the flow to help the mussels, which it did.

The agency said it was now investigating what could have caused the drop in river levels that lead to the mussel deaths.


Maybe when they decided to increase the flow it caused the drop in river levels
 
2012-06-29 06:39:26 PM  

AeAe: Am I doing the math right? 80,000 died, out of a population of 12m - which I am assuming is 12 million. 80,000 is 0.6% of 12 million. This is cause for concern?


And with those numbers they are considered rare?
 
2012-06-29 06:42:00 PM  
What others said. Don't eat the dead ones.

But good lord, chow down otherwise.
I love mussels, as long as I don't look at them first.
 
2012-06-29 07:21:10 PM  
Alive only, please.
 
2012-06-29 08:00:27 PM  

wildstarr: AeAe: Am I doing the math right? 80,000 died, out of a population of 12m - which I am assuming is 12 million. 80,000 is 0.6% of 12 million. This is cause for concern?

And with those numbers they are considered rare?


And the article mentioned that 90% died so I have no clue of what to believe.
 
2012-06-29 08:08:53 PM  
thyme. bay leaves. hot pan. mussels. shake it. 30 seconds. shell mussels. celery. carrots. leeks. garlic. saffron. salt. curry powder. strain mussel juice. reduce. add mussels. bring it to boil. 100mls, double cream. curreandar.
 
2012-06-29 08:34:00 PM  

SithLord: thyme. bay leaves. hot pan. mussels. shake it. 30 seconds. shell mussels. celery. carrots. leeks. garlic. saffron. salt. curry powder. strain mussel juice. reduce. add mussels. bring it to boil. 100mls, double cream. curreandar.


*ding*

*salivate*
 
2012-06-29 08:58:25 PM  
Mussels are the nasty!
 
2012-06-29 08:58:47 PM  
I just got back from dinner and this headline made me hungry again.

/Waterzooi on Long Island. Best mussels I've ever had.
 
2012-06-29 09:00:57 PM  

AeAe: Am I doing the math right? 80,000 died, out of a population of 12m - which I am assuming is 12 million. 80,000 is 0.6% of 12 million. This is cause for concern?


It's because they're so cute and cuddly or else no one would care.
 
2012-06-29 10:09:17 PM  

Polyron: You don't want to eat dead mussels unless you want to be a lot like them


Follow Up: Authorities found puking up own major organs, bleeding from anuses, screaming "Why God, why!?" No film at 11.
 
2012-06-29 10:16:26 PM  

LittleMissStubborn: What others said. Don't eat the dead ones.

But good lord, chow down otherwise.
I love mussels, as long as I don't look at them first.


They remind you of something a little too familiar and feminine, eh?

/just realized why my wife likes them so much
//vagina
 
2012-06-29 10:54:54 PM  
Oh, mussels. You are so DIRTY, I mean, just look at you! Butter, garlic, wine, that's all you need. Filthy little sluts. I'm gonna have to make you pay for just LOOKING the way you do! That shell you hide in, so coy, we all know what that means:

"Asking for it".

And when you do finally open up (not that it takes too long) from all the HEAT, you are irresistable. Even when I'm done with you, I'm going to get some bread and sop up your sweet juice.
 
2012-06-30 02:22:48 AM  
LittleMissStubborn:

By the way... HOLY CRAP, you're adorable.
 
2012-06-30 05:12:13 AM  
dry white wine? what is that? like some sort of wine dust?
 
2012-06-30 11:52:42 AM  

Z-clipped: LittleMissStubborn: What others said. Don't eat the dead ones.

But good lord, chow down otherwise.
I love mussels, as long as I don't look at them first.

They remind you of something a little too familiar and feminine, eh?

/just realized why my wife likes them so much
//vagina


Actually, a little more of a cross between snot and brains. Ha.
But I see your point.

And thanks!
 
2012-06-30 01:12:56 PM  
Natural selection in action.

*Sniff*

So beautiful.
 
2012-06-30 02:00:06 PM  

gravebayne2: dry white wine? what is that? like some sort of wine dust?


It is a scale with sweet on one end and bitter on the other end. The more dry a wine is the farther away from sweet it is and closer to bitter. So I have been told. It is all various levels of vinegar to me.
 
2012-07-02 12:58:29 AM  

Benjimin_Dover: gravebayne2: dry white wine? what is that? like some sort of wine dust?

It is a scale with sweet on one end and bitter on the other end. The more dry a wine is the farther away from sweet it is and closer to bitter. So I have been told. It is all various levels of vinegar to me.


You're almost right. Dry IS the opposite of sweet in the measure of a wine's residual sugar, but bitterness dosen't enter into it. In fact, bitterness shouldn't be present in a wine at all, really. And most people who describe wine as bitter don't really understand what bitterness is. They also misapply the word sweet quite a lot, because they don't understand that something can be fruity and dry at the same time, like almost all red wine is.

Tannic structure, mouthfeel, acidity, and aromatics are the other basic factors you look at when describing a wine.

/the more you know.jpg
 
2012-07-02 01:46:12 PM  

Z-clipped: Benjimin_Dover: gravebayne2: dry white wine? what is that? like some sort of wine dust?

It is a scale with sweet on one end and bitter on the other end. The more dry a wine is the farther away from sweet it is and closer to bitter. So I have been told. It is all various levels of vinegar to me.

You're almost right. Dry IS the opposite of sweet in the measure of a wine's residual sugar, but bitterness dosen't enter into it. In fact, bitterness shouldn't be present in a wine at all, really. And most people who describe wine as bitter don't really understand what bitterness is. They also misapply the word sweet quite a lot, because they don't understand that something can be fruity and dry at the same time, like almost all red wine is.

Tannic structure, mouthfeel, acidity, and aromatics are the other basic factors you look at when describing a wine.

/the more you know.jpg


Thanks for the clarification. I have found that I am unable to really experience any of these qualities that wine drinkers talk about. It must be the genetic makeup of how my taster works. I imagine that is why many people like the things that they do while others do not. I suspect that the experience getting to the brain is different. When I take a sip of wine, the taste of vinegar is so strong that it overpowers anything else. I have the same sensitivity to onions. I like onions but it only takes a little for me to get the right amount. Any more and that is all I taste. There is a local food here call a "Garbage Plate." It has many copy cats called rubbish plate, trash plate, etc but they are all the same idea. I order it with no onions and by doing so, it comes with the right amount of onions on it. A few random chunks here and there.
 
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