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I buy 99% of my produce in Great Britain: 70% of my shellfish and smoked salmon comes from Scotland and the Shetland Isles, I buy most of my cheese from Ireland, I buy 80% of my lamb from Wales – I could go on and on and on.
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When I crank up the Waterpik, my gums bleed My stomach didn't feel right after I ate that shellfish My back is out I feel calmer after taking that walk.
I still remember the garlicky butter running down my chin, the sweet shellfish and the big chunks of crusty bread that I mopped up the sauces with.
Works by Freya Waley-Cohen (her charmingly slithery Oyster song would have been even more persuasive if I didn't have my own problems with shellfish), Josephine Stephenson and Blai Soler contributed to an evening stuffed full of variety.
With the remaining shellfish, I had my own seafood festival.
And I also have a severe allergy to shellfish, which limits my movement.
But if fat and dry when raw, then quickly grilled, poached or steamed, they're inspiring -- in my opinion the aristocrats of shellfish; wet and overdone, they are chemical hell and pure rubber.
Then there was the taste that still lingers on my tongue months later: The shellfish broth with Kaffir lime, a mesmerizingly aromatic plant from Southeast Asia that the Thais claim will promote mental alertness and ward off evil spirits.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com