0_Wizard
I love to eat shrimp, the decapod crustaceans. I can eat 100 at a time!
The term shrimp is used to refer to some decapod crustaceans, although the exact animals covered can vary.
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Shrimp
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Shrimp
The term shrimp is used to refer to some decapod crustaceans, although the exact animals covered can vary. Used broadly, it may cover any of the groups with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata. In some fields, however, the term is used more narrowly, and may be restricted to Caridea, to smaller species of either group, or to only the marine species. Under the broader definition, "shrimp" may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long narrow muscular tails (abdomens), long whiskers (antennae), and slender legs.
Pain in crustaceans
The question of whether crustaceans experience pain is a matter of scientific debate. Pain is a complex mental state, with a distinct perceptual quality but also associated with suffering, which is an emotional state. Because of this complexity, the presence of pain in an animal, or another human for that matter, cannot be determined unambiguously using observational methods, but the conclusion that animals experience pain is often inferred on the basis of likely presence of phenomenal consciousness which is deduced from comparative brain physiology as well as physical and behavioural reactions.
Crustacean
Crustaceans (Crustacea ) form a large, diverse arthropod taxon which includes such familiar animals as crabs, lobsters, crayfish, shrimp, krill, woodlice, and barnacles. The crustacean group is usually treated as a subphylum, and thanks to recent molecular studies it is now well accepted that the crustacean group is paraphyletic, and comprises all animals in the Pancrustacea clade other than hexapods. Some crustaceans are more closely related to insects and other hexapods than they are to certain other crustaceans. The 67,000 described species range in size from "Stygotantulus stocki" at , to the Japanese spider crab with a leg span of up to and a mass of .
Crustacean larva
Crustaceans may pass through a number of larval and immature stages between hatching from their eggs and reaching their adult form. Each of the stages is separated by a moult, in which the hard exoskeleton is shed to allow the animal to grow. The larvae of crustaceans often bear little resemblance to the adult, and there are still cases where it is not known what larvae will grow into what adults. This is especially true of crustaceans which live as benthic adults (on the sea bed), more so than where the larvae are planktonic and therefore more easily caught. Many crustacean larvae were not immediately recognised as larvae when they were discovered, and were described as new genera and species.
Lobster
Lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. Lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate. Commercially important species include two species of "Homarus" (which looks more like the stereotypical lobster) from the northern Atlantic Ocean, and scampi (which looks more like a shrimp, or a "mini lobster") – the Northern Hemisphere genus "Nephrops" and the Southern Hemisphere genus "Metanephrops".
Austin B. Williams
Austin Beatty Williams (October 17, 1919 – October 27, 1999) was an American carcinologist, "the acknowledged expert on and leader in studies of the systematics of eastern American decapod crustaceans". Austin B. Williams was born on October 17, 1919 in Plattsburg, Missouri, the eldest of three children to Oliver Perry Williams and Lucy Sell. He was educated at McPherson College and the University of Kansas, gaining his Ph.D. in 1951. He then worked at the University of North Carolina Institute of Fisheries Research, the University of Illinois, before gaining a position in the systematics laboratory of the National Marine Fisheries Service, based at the Smithsonian Institution.
Lysmata amboinensis
Lysmata amboinensis is an omnivorous shrimp species known by several common names including the Pacific cleaner shrimp. It is considered a cleaner shrimp as eating parasites and dead tissue from fish makes up a large part of its diet. The species is a natural part of the coral reef ecosystem and is widespread across the tropics typically living at depths of . "L. amboinensis" can reach a body length of and have long white antennae. Mature shrimp are pale in colour with longitudinal bands on their carapace; one central white band with wider scarlet red bands on either side. The shrimp has a long larval stage and unusual sexual maturation, initially being male but becoming a functional hermaphrodite once mature.
1_Apprentice
I also really like shrimp! What's your favorite way to have them prepared?
0_Wizard
Any small crustacean which looks like a shrimp is often called one. I like to batter and fry my shrimp. I dip them in butter. Mmmm!
Any small crustacean which resembles a shrimp tends to be called one.
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Shrimp
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Shrimp
The term shrimp is used to refer to some decapod crustaceans, although the exact animals covered can vary. Used broadly, it may cover any of the groups with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata. In some fields, however, the term is used more narrowly, and may be restricted to Caridea, to smaller species of either group, or to only the marine species. Under the broader definition, "shrimp" may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long narrow muscular tails (abdomens), long whiskers (antennae), and slender legs.
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Marine shrimp farming
Marine shrimp farming is an aquaculture business for the cultivation of marine shrimp or prawns for human consumption. Although traditional shrimp farming has been carried out in Asia for centuries, large-scale commercial shrimp farming began in the 1970s, and production grew steeply, particularly to match the market demands of the United States, Japan and Western Europe. The total global production of farmed shrimp reached more than 1.6 million tonnes in 2003, representing a value of nearly 9 billion U.S. dollars. About 75% of farmed shrimp is produced in Asia, in particular in China and Thailand.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Shrimp paste
Shrimp paste or shrimp sauce is a fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines. It is known as terasi (also spelled "trassi", "terasie") in Indonesian, ngapi ( ) in Burmese, Dangpuithu in Mizo (Northeast India), kapi (กะปิ ) in Thai, Khmer (កាពិ ) and Lao (ກະປິ ), belacan (also spelled "belachan", "blachang") in Malay, mắm ruốc, mắm tép and mắm tôm in Vietnamese (the name depends on the shrimp used), bagoong alamang (also known as "bagoong aramang") in Tagalog, haa1 zoeng3/haa1 gou1(蝦醬／蝦膏) in Cantonese Chinese and hom ha/hae ko () in Min Nan Chinese.
International availability of McDonald's products
McDonald's Corporation () is the world's largest chain of fast food restaurants, serving around 68 million customers daily in 119 countries. McDonald's traces its origins to a 1940 restaurant in San Bernardino, California. After expanding within the United States, McDonald's became an international corporation in 1967, when it opened a location in Richmond, Canada. By the end of the 1970s, McDonald's restaurants existed in five of the Earth's seven continents; an African location came in 1992 in Cape Town,South Africa. In order to cater to local tastes and culinary traditions, and often in respect of particular laws or religious beliefs, McDonald's offers regionalized versions of its menu among and within different countries.
Cuisine of the Midwestern United States
Midwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Native North America, and is influenced by regionally and locally grown foodstuffs and cultural diversity. Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. Its culinary profiles may seem synonymous with "American food." Quoted in a 2007 interview with the "Daily Herald", Chef Stephen Langlois, a pioneer in the Midwestern local food movement, described it: "Think of Thanksgiving dinner.
1_Apprentice
That sounds delicious! Have you ever had coconut shrimp?
0_Wizard
No I never had coconut shrimp but those ingredients sound great together!
Coconut shrimp is a shrimp dish prepared using shrimp and coconut as primary ingredients.
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Coconut shrimp
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Coconut shrimp
Coconut shrimp is a shrimp dish prepared using shrimp and coconut as primary ingredients. It can be prepared as a crunchy dish with the shrimp coated and deep fried, pan-fried or baked, and as a sautéed dish using coconut milk and other ingredients. It can be prepared and served on skewers. Crunchy coconut shrimp is typically prepared using shrimp that are coated with flour, placed in an egg wash, coated with a flaked coconut and bread crumb mix, and then deep fried. The shrimp can be butterflied prior to being coated. Panko bread crumbs or standard bread crumbs can be used, as can a mixture of both.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Thai cuisine
Thai cuisine (, , ) is the national cuisine of Thailand. Balance, detail, and variety are of paramount significance to Thai chefs. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Thai chef McDang characterises Thai food as demonstrating "intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor", as well as care being given to the food's appearance, smell and context. Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking rejects simplicity and is about "the juggling of disparate elements to create a harmonious finish".
Curry
Curry (, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree. There are many varieties of dishes called 'curries'. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference.
Malaysian cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines, to name a few.
Shrimp and prawn as food
Shrimp and prawn are important types of seafood that are consumed worldwide. Although shrimp and prawns belong to different suborders of Decapoda, they are very similar in appearance and the terms are often used interchangeably in commercial farming and wild fisheries. A distinction is drawn in recent aquaculture literature, which increasingly uses the term "prawn" only for the freshwater forms of palaemonids and "shrimp" for the marine penaeids. In the United Kingdom, the word "prawn" is more common on menus than "shrimp"; the opposite is the case in North America. The term "prawn" is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (such as "king prawns", yet sometimes known as "jumbo shrimp").
1_Apprentice
What about other kinds of crustaceans? Do you like crabs?
0_Wizard
I do like crabs but it is really hard to crack that thick exoskeleton! It's a workout!
Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin, and armed with a single pair of chelae (claws).
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Crab
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Crab
Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) ( = short, = tail), usually entirely hidden under the thorax. They live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws. Many other animals with similar names – such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs, and crab lice – are not true crabs. Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin, and armed with a single pair of chelae (claws).
The Biggest Loser (season 16)
The Biggest Loser: Glory Days is the sixteenth season of "The Biggest Loser" which premiered on September 11, 2014 on NBC. Bob Harper and Dolvett Quince returned as trainers, while Jillian Michaels decided to leave the show. There are two new trainers this season: Jessie Pavelka and Jennifer Widerstrom. This season, the contestants are all former athletes including former National Football League players and Olympic Gold medalists. The contestants competed to win a $250,000 prize which was awarded to Toma Dobrosavljevic, the contestant with the highest percentage of weight loss. This season was also the last for host Alison Sweeney to focus on other projects.
Powered exoskeleton
A powered exoskeleton (also known as powered armor, power armor, exoframe, hardsuit, or exosuit) is a wearable mobile machine that is powered by a system of electric motors, pneumatics, levers, hydraulics, or a combination of technologies that allow for limb movement with increased strength and endurance. The earliest exoskeleton-like device was a set of walking, jumping and running assisted apparatus developed in 1890 by a Russian named Nicholas Yagn. As a unit, the apparatus used compressed gas bags to store energy that would assist with movements, although it was passive in operation and required human power.
Trilobite
Trilobites (; meaning "three lobes") are a fossil group of extinct marine arachnomorph arthropods that form the class Trilobita. Trilobites form one of the earliest known groups of arthropods. The first appearance of trilobites in the fossil record defines the base of the Atdabanian stage of the Early Cambrian period (), and they flourished throughout the lower Paleozoic era before beginning a drawn-out decline to extinction when, during the Devonian, all trilobite orders except the Proetids died out. Trilobites disappeared in the mass extinction at the end of the Permian about . The trilobites were among the most successful of all early animals, roaming the oceans for over 270 million years.
Ecdysis
Ecdysis is the moulting of the cuticle in many invertebrates of the clade Ecdysozoa. Since the cuticle of these animals typically forms a largely inelastic exoskeleton, it is shed during growth and a new, larger covering is formed. The remnants of the old, empty exoskeleton are called exuviae. After moulting, an arthropod is described as "teneral", a "callow"; it is "fresh", pale and soft-bodied. Within one or two hours, the cuticle hardens and darkens following a tanning process analogous to the production of leather. During this short phase the animal expands, since growth is otherwise constrained by the rigidity of the exoskeleton.
Exoskeleton
An exoskeleton (from Greek έξω, "éxō" "outer" and σκελετός, "skeletons" "skeleton") is the external skeleton that supports and protects an animal's body, in contrast to the internal skeleton (endoskeleton) of, for example, a human. In usage, some of the larger kinds of exoskeletons are known as "shells". Examples of animals with exoskeletons include insects such as grasshoppers and cockroaches, and crustaceans such as crabs and lobsters. The shells of certain sponges and the various groups of shelled molluscs, including those of snails, clams, tusk shells, chitons and nautilus, are also exoskeletons.
Coconut crab
The coconut crab ("Birgus latro") is a species of terrestrial hermit crab, also known as the robber crab or palm thief. It is the largest land-living arthropod in the world, and is probably at the upper size limit for terrestrial animals with exoskeletons in recent times, with a weight of up to . It can grow to up to in length from leg to leg. It is found on Indonesia, islands across the Indian Ocean and parts of the Pacific Ocean as far east as the Gambier Islands mirroring the distribution of the coconut palm; it has been extirpated from most areas with a significant human population, including mainland Australia and Madagascar.
1_Apprentice
For sure! I think my favorite shellfish is lobster, have you ever had it?
0_Wizard
I have had American lobster, also known as Maine lobster. It was quite good but very pricey!
It is also known as Atlantic lobster, Canadian lobster, true lobster, northern lobster, Canadian Reds, or Maine lobster.
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American lobster
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American lobster
The American lobster, Homarus americanus, is a species of lobster found on the Atlantic coast of North America, chiefly from Labrador to New Jersey. It is also known as Atlantic lobster, Canadian lobster, true lobster, northern lobster, Canadian Reds, or Maine lobster. It can reach a body length of , and a mass of over , making it not only the heaviest crustacean in the world, but also the heaviest of all living arthropod species. Its closest relative is the European lobster "Homarus gammarus", which can be distinguished by its coloration and the lack of spines on the underside of the rostrum. American lobsters are usually bluish green to brown with red spines, but several color variations have been observed.
Lobster
Lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. Lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate. Commercially important species include two species of "Homarus" (which looks more like the stereotypical lobster) from the northern Atlantic Ocean, and scampi (which looks more like a shrimp, or a "mini lobster") – the Northern Hemisphere genus "Nephrops" and the Southern Hemisphere genus "Metanephrops".
Linda Bean
Linda Lorraine Bean (born April 28, 1941) is a Maine businessperson, donor, and former political candidate of the Republican Party. She ran unsuccessfully for the United States Congress in 1988 and 1992. She is the granddaughter of Leon Leonwood Bean and an heiress to the L.L.Bean company. Bean is part owner of LL Bean Inc. and serves on its Board of Directors. Bean also entered the Maine lobster business in 2007 at the age of 66, starting with buying one wharf in Port Clyde and adding others in Tenants Harbor and on the island of Vinalhaven and relationships up and down the Maine coast to an annual peak purchase of over 9 million pounds.
Matthew C. Jacobson
Matthew C. Jacobson (born February 4, 1961) is an American politician and business executive, currently serving as Executive Director of the Maine Lobster Marketing Collaborative. On May 7, 2009, Jacobson, a Republican, announced that he will be seeking the 2010 Republican nomination for Governor of Maine. In 2006, Jacobson returned to Maine to become president and chief executive officer of Maine & Company, a non-profit corporation whose staff provides free and confidential services to companies locating to or growing in Maine, taking over for Joe Wischerath, who had served as CEO since Maine & Co. was founded in November 1995.
Homarus
Homarus is a genus of lobsters, which include the common and commercially significant species "Homarus americanus" (the American lobster) and "Homarus gammarus" (the European lobster). The Cape lobster, which was formerly in this genus as "H. capensis", was moved in 1995 to the new genus "Homarinus". "Homarus" is one of three extant genera of clawed lobsters to show dimorphism between claws – a specialisation into a crushing claw and a cutting claw. The other similar genera are "Nephrops", which is much more slender, and has grooves along the claws and the abdomen, and "Homarinus", the Cape lobster from South Africa, which is even smaller, and has hairy claws.
Cousins Maine Lobster
Cousins Maine Lobster is a franchise food truck business based in Los Angeles, California. In addition to food tuck locations in Southern California, it has franchise locations throughout the United States. The idea for Cousins Maine Lobster came in 2011 when cousins Jim Tselikis and Sabin Lomac were discussing food they used to eat while growing up in Portland, Maine. Impressed with the Los Angeles food truck industry, they decided to start selling Maine lobster in the L.A. area. The first truck opened in 2012 and by 2014 had four trucks in Southern California and signed up 10 francisees in locations throughout the United States.
Langostino
Langostino is a Spanish word with different meanings in different areas. In the United States, it is commonly used in the restaurant trade to refer to the meat of the squat lobster, which is neither a true lobster nor a prawn. Squat lobsters are more closely related to porcelain and hermit crabs. Crustaceans labeled as langostino are no more than long, and weigh no more than . Langostinos are not langoustes (spiny lobsters) despite a similar name (in Spanish, lobster is called ""). Also, langostinos are sometimes confused with langoustines (Norway lobster), which is a true lobster common in European cuisine.
1_Apprentice
It's amazing! Earlier you said that shrimp is a decapod - what does that mean?