Well I guess the title says it all, I was just wondering who ya'll thought were the most active 'forumers' in this part of the AG forum. Opinions, that what this Forum is going to be, pure opinions, and yes you can say 'Me'.
Shrimp and prawns are different, despite being used interchangeably. The info I'm looking up suggests that the differences are negligible to the average consumer. We're all eating crustaceans!
This stuff is really interesting. Btw I don't think I every had a barbecued prawn (shrimp) before. I've had them cooked and with BBQ sauce, but never actually barbecued. I bet it tastes pretty good, though!
I read the Wiki article on it. I always have my precautions when it comes to that site though. I've seen some glaring articles in unattended articles more than once.
I've seen some glaring articles in unattended articles more than once.
Yeah, it's not allowed for school as a source. But, I found it useful for non-school related info or just to get an understanding of something or for trivia. You can use it as a spring board to by looking at the references at the bottom of the page, and if those references come from an accredited source(s) then that might be helpful.
I don't agree with completely alienating it as a source. Wiki is much like a mixed bag, due to its inherent nature. There are a number of great articles, a sea of meddling ones and some downright horrible piecs of rubbish.
Yep, always check the sources of your source. When it comes to school work, I usually use a wide range of sources (including Wiki) to put together the information. However, I do so with prudence.
This stuff is really interesting. Btw I don't think I every had a barbecued prawn (shrimp) before. I've had them cooked and with BBQ sauce, but never actually barbecued. I bet it tastes pretty good, though!
It seems media history campaigns are lost these days...
Actually it depends on what school you go to. Some schools have different grades in the different types of the schools like (highschool, middle school) and all of those.
