Sheldon Martin wrote:
> On Sun, 28 Mar 2021 08:43:44 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Sunday, March 28, 2021 at 11:40:29 AM UTC-4, Sheldon wrote:
>>> On Sun, 28 Mar 2021 Gary wrote:
>>>>
>>>> I used to make cocktail sauce for shrimp. It's good but it overpowers
>>>> the taste of shrimp. I like it plain so I quit making cocktail sauce for it.
>>>>
>>> I don't like cocktail sauce, it's like pouring Heinz Red on seafood.
>>> I think the best sauce for shrimp is Lobster Sauce...
>>
>> Not very workable for cold shrimp, though.
>>
>> I make a thin cocktail sauce and I don't load up the shrimp. I
>> can taste both the shrimp and the sauce.
>>
>> Cindy Hamilton
>
> Cold shrimp can easily be reheated in the lobster sauce... dump the
> shrimp in once the lobster sauce is done and coming off the heat, no
> need to heat the shrimp to boiling, heated through is enough. I
> reheat all sorts of foods... in fact tonight's dinner will consist of
> reheated pork chops... Birdseye Steamfresh sells various veggie
> mixtures with a sauce frozen in a two portion amount in a plastic bag.
> After nuking the veggies cut a slit in the bag to add the meat for
> reheating from the steam while sipping your vino. Birdseye veggies
> are very good quality, usually better than so-called fresh from your
> produce market... no work whatsoever. Birdseye are fresher than from
> your market because they are processed in the field in factory
> trailers. Birdseye brings their factory right to the growing
> fields... only growing your own can be better.
>

Popeye, Birdseye is the finest shit in the universe!