On Saturday, May 8, 2021 at 6:55:25 AM UTC-4, Gary wrote:
> jmcquown wrote:
> > Am I guessing correctly if I say you also like things like A-1 Steak
> > Sauce and the old Heinz 57?
> Not quite. When I was young at home, my mother always bought very thin
> steaks (less than 1" thick) and cooked them to "well-done." That's what
> Dad liked and we all ate what Dad liked. It was tough and chewy and not
> much flavor.
>
> In those days, I loved A-1. It made those steak edible but was the
> dominate flavor.
>
> BTW, if anyone likes steak sauce, Lee&Perrins is a very good one.
>
> These days, I will season a steak mildy to enhance but not detract from
> the beef flavor.
>
> Similar to the half steamed/half boiled shrimp that I love. Mild
> flavoring but still plenty of shrimp taste. I quit making the delicious
> cocktail sauce as it becomes the dominant flavor leaving the shrimp only
> for texture.

If you don't glob it on, it enhances the taste of the shrimp rather than
overpowering it.

My husband makes a pretty powerful cocktail sauce, then I thin
out my portion with lemon juice so it's both less "clingy" and more tart.
Then I dip just part of each shrimp in the sauce.

Cindy Hamilton