On Apr 17, 7:13*am, "jmcquown" wrote:
Alexm wrote:
On Apr 16, 4:16 pm, "James Silverton"
wrote:
Alexm wrote on Wed, 16 Apr 2008 14:09:53 -0700 (PDT):

On Apr 16, 3:33 pm, Alexm wrote:
Today I purchased a package (9 oz.) of frozen SeaPak(R)
"Jumbo Breaded Butterfly Shrimp". Well, the shrimp were
noways near jumbo in size. The breading is spread out to
make them look large but, when the breading comes off, the
shrimp look very much less than medium in size. What the
heck is going on in this world? Is nothing any good any
more? I would suggest that anyone who buys such products
take them back to the store and get a full refund - which
is what I am going to do.

Alexm

And I just went back to the store and got the total refund!

Are there standards for those descriptions? I don't know what
"jumbo" means but it seems to imply large-sized but it may not
have a legal definition. However, much the best way to buy
shrimp is to patronize stores that give the average number per
pound. Whole Foods, Giant and Balducci's in my area do so.

James Silverton
Potomac, Maryland

These were prepared breaded shrimp. *Apparently the word "Jumbo"
refers to the breading and not to the enclosed shrimpy shrimp.
"Jumbo Breaded Butterfly Shrimp" may or may not have been cleared by a
team of lawyers. *It did not state it as "Breaded Butterfly Jumbo
Shrimp". *Clever, clever, clever. *If you stick a shrimp inside a loaf
of bread that would really be jumbo.

Alexm

But how is it the grocery store's fault you didn't read/understand the
packaging? *I'd say you were lucky they gave you a refund. *It's not as if
the shrimp were "bad", just that you felt deceived. *Caveat emptor.

Jill- Hide quoted text -

- Show quoted text -

Well let me put it this way: If you got this in a restaurant
(regardless of whether or not the word "jumbo" was used in the menu)
you probably would have been greatly disappointed and would never
order them again. You might even have them take it back and order
something else like an 8 oz. lobster tail where there would be no
doubt about the size. When you get what looks like a butterflied and
breaded shrimp but the shrimp itself occupies only a small fraction
of the overall size of the product (comparable to, say, a quarter coin
on an equatorial slice of an orange) then it looks pretty pitiful. I
did not feel deceived - I knew that I was deceived.
Perhaps the real problem (for me) is that I remember what quality was
like some years ago.

Alexm

kilikini wrote:

cybercat wrote:
wrote
I have a freind who used to be a shrimp farmer. He told me that those
tiny shrimp you get in junky shrimp salads? Those are the floaters.
They died and floated to the top of the tank

eyyuuuuuuu! I dont eat these, anyway. They always tasted weird when I
did. Now I know why.

I love ice cold steamed shrimp, peeled, with fresh coctail sauce. To me
they are better this way than any other way. (Though I love shrimp egg
foo yung, too.)

I used to LOVE egg foo yung, until I realized that I was allergic to eggs.
Bah humbug! It's okay. though, I found a work-around. I still make a
similar gravy and pour it over shrimp, bean sprouts, peas, carrots, and a
pad thai kind of pasta. It works for me.

Or you could try making to-foo yung.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

"kilikini" wrote in message
...
Those are perfect, juicy things of beauty, Joe. Nicely done!

kili

One of my favorite ways to make shrimp but then I've never found a way I
would eat shrimp or lobster for that matter.

Joe

"kilikini" wrote in message
...
cybercat wrote:
wrote
I have a freind who used to be a shrimp farmer. He told me that
those tiny shrimp you get in junky shrimp salads? Those are the
floaters. They died and floated to the top of the tank

eyyuuuuuuu! I dont eat these, anyway. They always tasted weird when I
did. Now I know why.

I love ice cold steamed shrimp, peeled, with fresh coctail sauce. To
me they are better this way than any other way. (Though I love shrimp
egg foo yung, too.)

I used to LOVE egg foo yung, until I realized that I was allergic to eggs.
Bah humbug! It's okay. though, I found a work-around. I still make a
similar gravy and pour it over shrimp, bean sprouts, peas, carrots, and a
pad thai kind of pasta. It works for me.

This might be better than regular foo yung.

"Joe Cilinceon" wrote in message
...
"kilikini" wrote in message
...
Those are perfect, juicy things of beauty, Joe. Nicely done!

kili

One of my favorite ways to make shrimp but then I've never found a way I
would eat shrimp or lobster for that matter.

Joe

Boy was that a typo is should read I've never found a way I wouldn't eat
shrimp or lobster......

Joe

"kilikini" wrote
I used to LOVE egg foo yung, until I realized that I was allergic to
eggs. Bah humbug! It's okay. though, I found a work-around. I
still make a similar gravy and pour it over shrimp, bean sprouts,
peas, carrots, and a pad thai kind of pasta. It works for me.

This might be better than regular foo yung.

Give it a try! It's good!


RECIPE!!! (I have only ordered EFY out!)

On Apr 16, 9:43Â*pm, Alexm wrote:
On Apr 16, 6:15Â*pm, Sheldon wrote:





On Apr 16, 4:33�pm, Alexm wrote:

Today I purchased a package (9 oz.) of frozen SeaPak(R) "Jumbo Breaded
Butterfly Shrimp". �Well, the shrimp were noways near jumbo in size.
The breading is spread out to make them look large but, when the
breading comes off, the shrimp look very much less than medium in
size. �What the heck is going on in this world? �Is nothing any good
any more? �I would suggest that anyone who buys such products take
them back to the store and get a full refund - which is what I am
going to do.

The only accurate way to size shrimp is by "count" per weight.

When shrimp are breaded there is no way to determine size... all you
can do is buy a package of breaded shrimp by weight, which includes
the shrimp plus the breading.... similarly shimp size cannot be
determined for cooked shrimp, size can only be determined for raw in
the shell shrimp.

http://www.oceangarden.com/eng/shrimp/sizing.htm

Well, I would say without any doubt whatsoever that when the package
says JUMBO then I should expect something I can sink my teeth into.
Instead I get breaded shrimp which appear large, because of the way
the breading is formed, but contain shrimp no bigger than the last
part of my little finger. Â*When I fill my gas tank with 18 gallons of
gasoline and later find out I got only 18 pints then without any doubt
whatsoever I would say I was hoodwinked. Â*It is just that simple. Even
if the package did not say JUMBO the actual shrimp were so small as to
be very very disappointing. It is a fair product if you like breading
but a very inferior product relative to quantity if you like shrimp.


Your gas analogy is dumb... you didn't buy breaded gas.

You didn't buy jumbo shrimp... you bought jumbo *BREADED* shrimp...
and that's exactly what you got, shrimp with jumbo breading.
Hopefully you learned an important lesson, you'll never again buy
breaded shrimp... in fact it's stupid to bread jumbo shrimp...
breading is exactly how commercial establishments make teensy shrimp
look much larger. Breading expensive jumbo shrimp is as idiotic as
breading porterhouse steak... save your bread crumbs for stretching
ground round meat balls. Any time you oder breaded shimp at a
restaurant be assued taht you will receive more brading than shrimp,
in fact many restaurants use small shrimp and slice them in half
before breading... go know.

"kilikini" wrote:
Joe Cilinceon wrote:
"Alexm" wrote in message
...
Today I purchased a package (9 oz.) of frozen SeaPak(R) "Jumbo
Breaded Butterfly Shrimp". �Well, the shrimp were noways near jumbo
in size. The breading is spread out to make them look large but,
when the breading comes off, the shrimp look very much less than
medium in size. �What the heck is going on in this world? �Is
nothing any good any more? �I would suggest that anyone who buys
such products take them back to the store and get a full refund -
which is what I am going to do.

Alexm

Now these
http://good-times.webshots.com/photo...8CrCpBC?vhost=....
are jumbo shrimp 4/6 count. Finished they are honey panko, coconut
fried shrimp.

Those are perfect, juicy things of beauty, Joe. �Nicely done!

It's actually quite dumb to bread beautiful jumbo shrimp... that's
like those moronic recipes that call for grinding/chopping jumbo
shrimp when small shrimp will do ... no kudos for being a kitchen
jerk.

Sky wrote:

Alexm wrote:

And I just went back to the store and got the total refund!

Must have been the corner Quickie Mart for you to make it there and
back in 30 minutes. Did they also refund your time and gas?

It was a large grocery store only a few miles away. The only problem
is that the store will probably absorb the cost rather than
manufacturer SeaPak(R).. One does not worry about time, gas, etc.,
when a principle is involved.

I'm not so sure about the grocery store absorbing the cost. Not that I
know any better, but I 'bet' the grocery store keeps tabs and deducts
the cost of the one 'unit' against its next delivery from the vendor.
Same thing goes for any other products I'd imagine. I know there are
some instances where a retail/grocery store will absorb costs, but
perhaps not when it comes to national brands and the like (?).

Sky, who knows nearly nothing about merchandizing.

Grocery stores charge-back to the distributor who supplies thousands
of these refrigerated/frozen (in this case) products to the stores.

The chargeback will come from the distributor as a credit. They
don't even have to show evidence of returns except as return
receipts.

The distributor only knows that so much crap was returned from one
manufacturer. Eventually they'll dump the manufacturer as a client.

Unless they pay them for shelf space and other marketing (and eating
returns).

-sw

notbob wrote:

On 2008-04-17, Mark Thorson wrote:

I've seen salad shrimp being removed from a large frozen can
(yes, some canned food is frozen, presumably because it was
never sterilized)

To paraphrase Einstein:

Two things are infinite: The universe and your stupidity; and I could be
wrong about the universe.

You seem not to comprehend that canning is sometimes
used only as a container, not a sterile environment.
For example, peanuts, which are often canned without
being retorted. And a very high volume of other
stuff sold in cans without being sterilized.

I have indeed seen small salad shrimp being taken
from a refrigerated or frozen can, clearly marked
as being from Alaska. Having bought some of these
shrimp and eaten them, I can assure you that they
were not cooked to death like any canned shrimp
that was retorted to sterility.

"Sheldon" wrote in message
...


It's actually quite dumb to bread beautiful jumbo shrimp... that's
like those moronic recipes that call for grinding/chopping jumbo
shrimp when small shrimp will do ... no kudos for being a kitchen
jerk.

That statement in moronic

Joe

Sheldon wrote:



It's actually quite dumb to bread beautiful jumbo shrimp... that's
like those moronic recipes that call for grinding/chopping jumbo
shrimp when small shrimp will do ... no kudos for being a kitchen
jerk.

It does seem a waste to bread good jumbo shrimp. It certainly not my favourite
way to do shrimp. However, I am tempted to try my hand at coconut shrimp.

"Dave Smith" wrote in message
...

It does seem a waste to bread good jumbo shrimp. It certainly not my
favourite
way to do shrimp. However, I am tempted to try my hand at coconut shrimp.


It isn't the only way I eat them but is one of my favorite ways. Out of the
3 lbs I had of these this was the last pound as the other two pounds where
grilled.

Here is the basic recipe if you are interested:

Coconut Shrimp

Peanut or vegetable oil, for frying
1/4 cup cornstarch
*1/2 cup Panko bread crumbs ( I use the honey flavored) - optional mixed
with coconut flakes
1 large egg beaten
Kosher salt and freshly ground black pepper
1 cup flaked coconut - ( if mixed with panko use a 1/2 cup)
1 pounds jumbo shrimp, peeled with tails on


Heat oil in a large deep skillet, or heavy pot or deep fryer to 350 degrees
F.

Dredge the shrimp with the cornstarch then the egg mixture and shake off any
excess. Press the shrimp into the coconut flakes (or coconut mixed with
panko) be sure to coat both sides.

Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to
3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels
to drain.

Orange Dipping Sauce
1/2 cup orange marmalade
1 to 2 tablespoons dark rum
1 lime, juiced

Mix all ingredients in a bowl and use for dipping.

Joe Cilinceon wrote:

"Dave Smith" wrote in message
...

It does seem a waste to bread good jumbo shrimp. It certainly not my
favourite
way to do shrimp. However, I am tempted to try my hand at coconut shrimp.


It isn't the only way I eat them but is one of my favorite ways. Out of the
3 lbs I had of these this was the last pound as the other two pounds where
grilled.

Here is the basic recipe if you are interested:

Coconut Shrimp

Peanut or vegetable oil, for frying
1/4 cup cornstarch
*1/2 cup Panko bread crumbs ( I use the honey flavored) - optional mixed
with coconut flakes
1 large egg beaten
Kosher salt and freshly ground black pepper
1 cup flaked coconut - ( if mixed with panko use a 1/2 cup)
1 pounds jumbo shrimp, peeled with tails on

Heat oil in a large deep skillet, or heavy pot or deep fryer to 350 degrees
F.

Dredge the shrimp with the cornstarch then the egg mixture and shake off any
excess. Press the shrimp into the coconut flakes (or coconut mixed with
panko) be sure to coat both sides.

Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to
3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels
to drain.

Orange Dipping Sauce
1/2 cup orange marmalade
1 to 2 tablespoons dark rum
1 lime, juiced

Mix all ingredients in a bowl and use for dipping.

Thanks. I will print that up and try it. But I may try the sauce that a local
restaurant used to do with marmalade, balsamic vinegar and a bit of mustard
powder. I go the ingredients from him when I pointed out there was something
different in the sauce, maybe mustard.. I tired it once and it was pretty good.

"Dave Smith" wrote in message
...

Thanks. I will print that up and try it. But I may try the sauce that a
local
restaurant used to do with marmalade, balsamic vinegar and a bit of
mustard
powder. I go the ingredients from him when I pointed out there was
something
different in the sauce, maybe mustard.. I tired it once and it was pretty
good.


I have used several sauces with this Dave as well as one similar with
marmalade, mustard and balsamic. I have a rather large collection of sauces
saved with a few that would be good with this. I just listed the one in the
picture at the time it was taken.

Joe