I mean fish without gills or scales, which shellfish certainly are. But monkfish and sturgeon aren’t.
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An acquaintance of mine refused to eat pork, but not because it wasn’t kosher - the acquaintance was not Orthodox. It was because his father was cooking bacon for the family one day, and the pan caught fire. They took it as a sign they should mend their ways., at least as far as pork was concerned. Shellfish was still OK. I’d have taken it as a sign not to let Dad near the stove, but what do I know?
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I get it. I tore my ACL while skiing, about an hour after eating vegetarian chili in a baked potato for lunch, in 2008. I’ve been turned off red chili, with meat or without, ever since. I still like baked potatoes. 
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I know which fish are Kosher and which are not. My point was that any fish you find in the desert is gonna be pretty dicey, so why single out oysters?
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If beef is the go to in the Canadian Shepherd’s pie, then it is a rancher’s pie. 
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It really isn’t.
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Good!
I still can’t figure out what point you’re trying to make with the oyster thing.
My father always told this as a true story. I’ve no way of disputing it, of course. He spent his entire working life employed by a Manchester company which made and wholesaled women’s coats (J G Needham Ltd - long since closed). The actual manufacture of the coats was undertaken by small businesses round the city centre - at that time most were owned by Jewish people. So, the story goes that one day, Dad goes to visit one of the businesses, just as the owner is having a mid-morning snack. It’s a bacon sandwich. The owner breaks off a corner of the sandwich, throwing it in the rubbish bin with some minor ceremony, then starts to eat the rest. Dad asks if there was something wrong with that bit. Owner replies “Morris, we Jews are taught that the first bite of pork is wrong - so I don’t eat the first bite”.
Who knows if that was really what happened or if Morris was just passing on an anti-semitic trope. Could be either - the old boy has been dead for 50 years and things were different then.
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I thought “shepherd’s pie w/ beef instead of lamb/mutton” = “cottage pie”
I could probably look it all up, but, eh…
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It is called Cottage Pie in the UK. But beef in Canada are raised ranches, not in cottages.
Cottage Pie has not caught on for ground beef topped with mashed potatoes in Canada.
It’s called Pâté Chinois in Franco Canadian communities.
Hachis Parmentier in France.
Canadians call lorries trucks. I don’t see why Canadians should be calling Shepherd’s Pie Cottage Pie.
My ex, from a small midwest US college town surrounded by agriculture, distinguished between “cottage” and “shepherd”, vis beef and lamb
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I would not recommend correcting a restaurant owner or server in a small town or rural restaurant in BC, AB, SK, MB, or ON, for their usage of Shepherd’s Pie to describe potato- topped ground beef pie.
I am sure the front of house would be nicer about accepting terminology criticism in Minnesota.
College towns are going to have more people who care about what a potato-topped beef pie is called in the UK, who will care that the potato- topped beef pie was originally from somewhere else.
Potato-topped beef pie is a very common farm food and weeknight supper across Canada, and I’m guessing most people don’t even think about the nomenclature.
Oh, I wasn’t attempting to contradict you. Merely offering the perspective that at least some USA-ans seem to make the distinction. And beef here is always raised on ranches.
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I think that your ex is more Cosmopolitan than your average Canadian potato- topped beef pie eater. 
Beef in the UK and Ireland has always been raised on farms.
Personally, I have no interest in whether foreigners call a dish by a different name from what we call one of our national dishes. Although I will not be able to stifle an enormous guffaw if I get to read of a North American ordering shepherds pie in the UK and complaining it wasnt beef. Laugh? Probably so much I’d piss myself.
Oh, yes. That reminds me of afternoon tea. That’s a sort of meal, of sandwiches and cake, served in the late afternoon. Americans seem to often refer to it as “high tea”, which is an entirely different meal altogether. High tea is a working class meal , generally in the north, served in the early evening, and will include a hot main course and something sweet, like cake, to finish. You don’t see it mentioned, as such, these days - most folk now call their evening meal “dinner”, “tea” or “supper” (social class and/or geographical location will determine what you call it.). But bear this in mind, if you see, say, a London hotel advertising “high tea”, don’t expect a meal of egg and chips. Oh no, you’re going to get an afternoon tea - and be surrounded by lots of other American tourists - because all the Britons know that the hotel is looking to attract foreigners. 
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I can understand the sentiments that relate to taking food to go that we know will be detrimental when packed up and steamed up in a to go box. But many of us know that too and willingly accept the less than stellar experience - I agree that the food shouldn’t be outright gross though, even when that happens.
The meant to be eaten in doors and during the day time thing makes no sense though. There are dim sum specialist restaurants that serve dim sum until the late evening in Hong Kong. Why would cooking that same dish at night have any difference in terms of the quality to expect? There are also many types of dim sum dishes that are just as good to go than when served at the table (buns/bao, the sticky rice with chicken, and even cheung fan is fine when it’s still hot and fresh).
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Ranch is the word for big farm here, unless it’s a guest ranch which is a type of Western resort. 2 of my cousins in Saskatchewan own ranches. My family here in Ontario has a very small farm.
Exactly
Sigh. During my time at U of C back in the prehistoric era, I never made it to Maxwell St either. 
Too long a trek for my horse.
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