General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 537
Default Shrimp: farmed or wild?

For years I've been buying bags of frozen farm-raised raw shrimp with tails
on, from various sources and various distributors. All have, with few
exceptions, been nicely deveined and quite tasty.

My local Shaw's has now added wild raw shrimp from "American" waters, at
about the same price (perhaps a dollar less) and the seafood people
recommended I try them. I found the ones I bought to be poorly deveined at
best, and quite tough.

I attribute the lack of proper deveining to be careless processing, but what
about the toughness? Before I report back to my seafood man, can anyone tell
me of differences they have noticed between wild and farmed, and/or between
American (whatever that means) and imported?

Felice


  #2 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 5,103
Default Shrimp: farmed or wild?

"Felice Friese" > wrote in message
. ..
> For years I've been buying bags of frozen farm-raised raw shrimp with
> tails on, from various sources and various distributors. All have, with
> few exceptions, been nicely deveined and quite tasty.
>
> My local Shaw's has now added wild raw shrimp from "American" waters, at
> about the same price (perhaps a dollar less) and the seafood people
> recommended I try them. I found the ones I bought to be poorly deveined at
> best, and quite tough.
>
> I attribute the lack of proper deveining to be careless processing, but
> what about the toughness? Before I report back to my seafood man, can
> anyone tell me of differences they have noticed between wild and farmed,
> and/or between American (whatever that means) and imported?
>
> Felice
>


Based on my experience recently, "fresh caught" shrimp actually taste like
the ocean, whereas the frozen ones are pretty bland. Tough? Cook them less.
Fresh caught shrimp will not be as consistent as farm raised shrimp, due to
seasonal variations in their diet.

As far as deveining, that's not a good reason to avoid a certain kind of
shrimp. It wasn't so long ago that NO shrimp were deveined. Do it yourself.


  #3 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 554
Default Shrimp: farmed or wild?


"Felice Friese" > wrote in message
. ..
> For years I've been buying bags of frozen farm-raised raw shrimp with

tails
> on, from various sources and various distributors. All have, with few
> exceptions, been nicely deveined and quite tasty.
>
> My local Shaw's has now added wild raw shrimp from "American" waters, at
> about the same price (perhaps a dollar less) and the seafood people
> recommended I try them. I found the ones I bought to be poorly deveined at
> best, and quite tough.
>
> I attribute the lack of proper deveining to be careless processing, but

what
> about the toughness? Before I report back to my seafood man, can anyone

tell
> me of differences they have noticed between wild and farmed, and/or

between
> American (whatever that means) and imported?
>
> Felice


Considering farm raised shrimp often come from filthy regions of third world
countries where the ponds are supplied with waste water, street runoff and
industrial waste. Hardly a clean industry. Wild shrimp is also a huge
problem. The "by-catch" ratio is often 20 to 1. That is 20 pounds of sea
life destroyed, wasted, squandered, for 1 pound of shrimp.

If you can find certified, inspected farm raised shrimp, that is the way to
go. But you will pay a lot more for them. 2-3 times the stuff that is
imported from Thailand and Malaysia.

Paul


  #4 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 174
Default Shrimp: farmed or wild?

"Felice Friese" > wrote in message
. ..
> For years I've been buying bags of frozen farm-raised raw shrimp with
> tails on, from various sources and various distributors. All have, with
> few exceptions, been nicely deveined and quite tasty.
>
> My local Shaw's has now added wild raw shrimp from "American" waters, at
> about the same price (perhaps a dollar less) and the seafood people
> recommended I try them. I found the ones I bought to be poorly deveined at
> best, and quite tough.


No brainer. Eat the obviously better, although slightly more expensive
shrimp.

It's not a zero-sum game. World trade benefits us AND them. When you
practice isolationism, in this case, you get crappy shrimp, reward people
who produce an inferior product just because of the country where they
happen to live, and take a meal from the mouths of a family because they are
foreigners. World trade also benefits the US producers who do well in
foreign markets.

Mitch


  #5 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 10,852
Default Shrimp: farmed or wild?

In article >,
"Felice Friese" > wrote:

> For years I've been buying bags of frozen farm-raised raw shrimp with tails
> on, from various sources and various distributors. All have, with few
> exceptions, been nicely deveined and quite tasty.
>
> My local Shaw's has now added wild raw shrimp from "American" waters, at
> about the same price (perhaps a dollar less) and the seafood people
> recommended I try them. I found the ones I bought to be poorly deveined at
> best, and quite tough.
>
> I attribute the lack of proper deveining to be careless processing, but what
> about the toughness? Before I report back to my seafood man, can anyone tell
> me of differences they have noticed between wild and farmed, and/or between
> American (whatever that means) and imported?
>
> Felice


Our wild shrimp here come mostly from the gulf coast (sold as gulf
shrimp). They taste much more strongly of Iodine than the farmed. I
prefer the farmed for that main reason.

I've not noticed any difference in Texture.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson


  #6 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 5,847
Default Shrimp: farmed or wild?

Omelet wrote:
>
> In article >,
> "Felice Friese" > wrote:
>
> > For years I've been buying bags of frozen farm-raised raw shrimp with tails
> > on, from various sources and various distributors. All have, with few
> > exceptions, been nicely deveined and quite tasty.
> >
> > My local Shaw's has now added wild raw shrimp from "American" waters, at
> > about the same price (perhaps a dollar less) and the seafood people
> > recommended I try them. I found the ones I bought to be poorly deveined at
> > best, and quite tough.
> >
> > I attribute the lack of proper deveining to be careless processing, but what
> > about the toughness? Before I report back to my seafood man, can anyone tell
> > me of differences they have noticed between wild and farmed, and/or between
> > American (whatever that means) and imported?
> >
> > Felice

>
> Our wild shrimp here come mostly from the gulf coast (sold as gulf
> shrimp). They taste much more strongly of Iodine than the farmed. I
> prefer the farmed for that main reason.
>
> I've not noticed any difference in Texture.


I've found the fresh, never frozen gulf brown shrimp that show up here
from time to time to be very good. As for deveining, I'm one who doesn't
bother so I don't pay much attention to whether they are deveined or
not. I also love steamers and other whole belly clams.
  #7 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 537
Default Shrimp: farmed or wild?

Thanks, all, for some good information and advice. I think I'll go back to
the farmed. But first, I'm off to Ireland for a spell. Ever had Dublin Bay
prawns?

BTW, I should have mentioned that my cooking method was the same with both,
so that wouldn't have accounted for the toughness. I follow someone's advice
(Fruge, perhaps?) that one not cook shrimp, but just threaten them.

Felice


  #8 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,453
Default Shrimp: farmed or wild?

Felice Friese wrote:

> For years I've been buying bags of frozen farm-raised raw shrimp with tails
> on, from various sources and various distributors. All have, with few
> exceptions, been nicely deveined and quite tasty.
>
> My local Shaw's has now added wild raw shrimp from "American" waters, at
> about the same price (perhaps a dollar less) and the seafood people
> recommended I try them. I found the ones I bought to be poorly deveined at
> best, and quite tough.
>
> I attribute the lack of proper deveining to be careless processing, but what
> about the toughness? Before I report back to my seafood man, can anyone tell
> me of differences they have noticed between wild and farmed, and/or between
> American (whatever that means) and imported?


Montery Bay Aquarium has a great website listing the pros and cons of
various types of sea food. Regarding shrimp:

http://www.montereybayaquarium.org/c...fw_search.aspx

  #9 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 10,852
Default Shrimp: farmed or wild?

In article >,
"Felice Friese" > wrote:

> Thanks, all, for some good information and advice. I think I'll go back to
> the farmed. But first, I'm off to Ireland for a spell. Ever had Dublin Bay
> prawns?
>
> BTW, I should have mentioned that my cooking method was the same with both,
> so that wouldn't have accounted for the toughness. I follow someone's advice
> (Fruge, perhaps?) that one not cook shrimp, but just threaten them.
>
> Felice


I agree with that advice.
I cook them until they JUST turn pink all over.
Hard rubbery overcooked shrimp are a waste.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
  #10 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 537
Default Shrimp: farmed or wild?


"Kathleen" > wrote in message
...
> Felice Friese wrote:
>
>> For years I've been buying bags of frozen farm-raised raw shrimp with
>> tails on, from various sources and various distributors. All have, with
>> few exceptions, been nicely deveined and quite tasty.
>>
>> My local Shaw's has now added wild raw shrimp from "American" waters, at
>> about the same price (perhaps a dollar less) and the seafood people
>> recommended I try them. I found the ones I bought to be poorly deveined
>> at best, and quite tough.
>>
>> I attribute the lack of proper deveining to be careless processing, but
>> what about the toughness? Before I report back to my seafood man, can
>> anyone tell me of differences they have noticed between wild and farmed,
>> and/or between American (whatever that means) and imported?

>
> Montery Bay Aquarium has a great website listing the pros and cons of
> various types of sea food. Regarding shrimp:
>
> http://www.montereybayaquarium.org/c...fw_search.aspx


Oh, my! There's a whole lot more to choosing shrimp than I ever realized.
I've bookmarked the site so I can now find out about the other seafood I
buy. Thanks so much, Kathleen.

Felice




  #11 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 4,983
Default Shrimp: farmed or wild?

On Wed, 12 Sep 2007 11:53:58 -0500, Omelet >
wrote:

>In article >,
> "Felice Friese" > wrote:
>
>> Thanks, all, for some good information and advice. I think I'll go back to
>> the farmed. But first, I'm off to Ireland for a spell. Ever had Dublin Bay
>> prawns?
>>
>> BTW, I should have mentioned that my cooking method was the same with both,
>> so that wouldn't have accounted for the toughness. I follow someone's advice
>> (Fruge, perhaps?) that one not cook shrimp, but just threaten them.
>>
>> Felice

>
>I agree with that advice.
>I cook them until they JUST turn pink all over.
>Hard rubbery overcooked shrimp are a waste.


shrimp don't suffer from boiling (simmering?) as much as crabs do, but
you have to watch 'em pretty close. steaming might be better, but i
haven't tried that.

your pal,
blake
  #12 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 10,852
Default Shrimp: farmed or wild?

In article >,
blake murphy > wrote:

> On Wed, 12 Sep 2007 11:53:58 -0500, Omelet >
> wrote:
>
> >In article >,
> > "Felice Friese" > wrote:
> >
> >> Thanks, all, for some good information and advice. I think I'll go back to
> >> the farmed. But first, I'm off to Ireland for a spell. Ever had Dublin Bay
> >> prawns?
> >>
> >> BTW, I should have mentioned that my cooking method was the same with
> >> both,
> >> so that wouldn't have accounted for the toughness. I follow someone's
> >> advice
> >> (Fruge, perhaps?) that one not cook shrimp, but just threaten them.
> >>
> >> Felice

> >
> >I agree with that advice.
> >I cook them until they JUST turn pink all over.
> >Hard rubbery overcooked shrimp are a waste.

>
> shrimp don't suffer from boiling (simmering?) as much as crabs do, but
> you have to watch 'em pretty close. steaming might be better, but i
> haven't tried that.
>
> your pal,
> blake


It's more difficult to observe them during the steaming process unless
you are using an open steamer of some sort, and stirred them around a
bit.

The trick for that I guess would be establishing a time per lb. for it,
(I'm sure they do that commercially as the frozen pre-cooked shrimp I
buy is always perfect), but I'd personally rather watch over them.

They are too damned expensive to damage!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
  #13 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 3,207
Default Shrimp: farmed or wild?

Omelet wrote on Wed, 12 Sep 2007 11:53:58 -0500:

??>> Thanks, all, for some good information and advice. I think
??>> I'll go back to the farmed. But first, I'm off to Ireland
??>> for a spell. Ever had Dublin Bay prawns?
??>>
??>> BTW, I should have mentioned that my cooking method was
??>> the same with both, so that wouldn't have accounted for
??>> the toughness. I follow someone's advice (Fruge, perhaps?)
??>> that one not cook shrimp, but just threaten them.
??>>
??>> Felice

O> I agree with that advice.
O> I cook them until they JUST turn pink all over.
O> Hard rubbery overcooked shrimp are a waste.

You certainly don't want to eat them overcooked. After all,
Japanese eat them raw ("sweet shrimp") as one type of nigiri
sushi.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

  #14 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 10,852
Default Shrimp: farmed or wild?

In article <FjgGi.2684$282.485@trnddc01>,
"James Silverton" > wrote:

> O> I cook them until they JUST turn pink all over.
> O> Hard rubbery overcooked shrimp are a waste.
>
> You certainly don't want to eat them overcooked. After all,
> Japanese eat them raw ("sweet shrimp") as one type of nigiri
> sushi.
>
>
> James Silverton


Indeed.

Oddly enough, it's difficult (at least around here) to get them totally
raw as sashimi/sushi. Most of the shrimp "sashimi" is still very lightly
cooked.

Yes, I know that sashimi is supposed to be raw and I have no trouble
getting raw tuna, salmon, octopus and even quail eggs, but the shrimp
has never appeared to be totally raw. Wrong color and texture.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
  #15 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 3,207
Default Shrimp: farmed or wild?

"Omelet" > wrote in message
news
> In article <FjgGi.2684$282.485@trnddc01>,
> "James Silverton" > wrote:
>
>> O> I cook them until they JUST turn pink all over.
>> O> Hard rubbery overcooked shrimp are a waste.
>>
>> You certainly don't want to eat them overcooked. After all,
>> Japanese eat them raw ("sweet shrimp") as one type of nigiri
>> sushi.
>>
>>
>> James Silverton

>
> Indeed.
>
> Oddly enough, it's difficult (at least around here) to get
> them totally
> raw as sashimi/sushi. Most of the shrimp "sashimi" is still
> very lightly
> cooked.
>
> Yes, I know that sashimi is supposed to be raw and I have no
> trouble
> getting raw tuna, salmon, octopus and even quail eggs, but the
> shrimp
> has never appeared to be totally raw. Wrong color and texture.


Actually, my favorite sushi places around here have them both
cooked and raw. Nigiri sushi does not always use raw fish.
Octopus is cooked, Japanese omelet is common and Spam is used
in Hawaii!



--
Jim Silverton
Potomac, Maryland



  #16 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 4,983
Default Shrimp: farmed or wild?

On Thu, 13 Sep 2007 14:26:54 -0500, Omelet >
wrote:

>In article >,
> blake murphy > wrote:
>
>> On Wed, 12 Sep 2007 11:53:58 -0500, Omelet >
>> wrote:
>>
>> >In article >,
>> > "Felice Friese" > wrote:
>> >
>> >> Thanks, all, for some good information and advice. I think I'll go back to
>> >> the farmed. But first, I'm off to Ireland for a spell. Ever had Dublin Bay
>> >> prawns?
>> >>
>> >> BTW, I should have mentioned that my cooking method was the same with
>> >> both,
>> >> so that wouldn't have accounted for the toughness. I follow someone's
>> >> advice
>> >> (Fruge, perhaps?) that one not cook shrimp, but just threaten them.
>> >>
>> >> Felice
>> >
>> >I agree with that advice.
>> >I cook them until they JUST turn pink all over.
>> >Hard rubbery overcooked shrimp are a waste.

>>
>> shrimp don't suffer from boiling (simmering?) as much as crabs do, but
>> you have to watch 'em pretty close. steaming might be better, but i
>> haven't tried that.
>>
>> your pal,
>> blake

>
>It's more difficult to observe them during the steaming process unless
>you are using an open steamer of some sort, and stirred them around a
>bit.
>
>The trick for that I guess would be establishing a time per lb. for it,
>(I'm sure they do that commercially as the frozen pre-cooked shrimp I
>buy is always perfect), but I'd personally rather watch over them.
>
>They are too damned expensive to damage!


you're right, boiling is probably more practical for the home cook.
and i suppose steaming large quantities could cause some to be over-
and some undercooked.

your pal,
blake
  #17 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 10,852
Default Shrimp: farmed or wild?

In article >,
blake murphy > wrote:

> >The trick for that I guess would be establishing a time per lb. for it,
> >(I'm sure they do that commercially as the frozen pre-cooked shrimp I
> >buy is always perfect), but I'd personally rather watch over them.
> >
> >They are too damned expensive to damage!

>
> you're right, boiling is probably more practical for the home cook.
> and i suppose steaming large quantities could cause some to be over-
> and some undercooked.
>
> your pal,
> blake


Do you ever boil them?

I've honestly not tried that in a long time. I prefer them carefully
grilled or sauteed, but YMMV of course.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
  #18 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 5,103
Default Shrimp: farmed or wild?

"Omelet" > wrote in message
news
> In article >,
> blake murphy > wrote:
>
>> >The trick for that I guess would be establishing a time per lb. for it,
>> >(I'm sure they do that commercially as the frozen pre-cooked shrimp I
>> >buy is always perfect), but I'd personally rather watch over them.
>> >
>> >They are too damned expensive to damage!

>>
>> you're right, boiling is probably more practical for the home cook.
>> and i suppose steaming large quantities could cause some to be over-
>> and some undercooked.
>>
>> your pal,
>> blake

>
> Do you ever boil them?



You never actually boil shrimp. You bring a large amount of water **TO** a
boil - enough water so the quantity of shrimp you're adding doesn't lower
the temperature TOO much. When the water (and perhaps spices) boils, you
remove it from the heat, add the shrimp, and cover. The timing cannot be
explained because it depends on the size of the shrimp, and whether you have
a clue as to how much to cook shrimp.


  #19 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 10,852
Default Shrimp: farmed or wild?

In article >,
"JoeSpareBedroom" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > blake murphy > wrote:
> >
> >> >The trick for that I guess would be establishing a time per lb. for it,
> >> >(I'm sure they do that commercially as the frozen pre-cooked shrimp I
> >> >buy is always perfect), but I'd personally rather watch over them.
> >> >
> >> >They are too damned expensive to damage!
> >>
> >> you're right, boiling is probably more practical for the home cook.
> >> and i suppose steaming large quantities could cause some to be over-
> >> and some undercooked.
> >>
> >> your pal,
> >> blake

> >
> > Do you ever boil them?

>
>
> You never actually boil shrimp. You bring a large amount of water **TO** a
> boil - enough water so the quantity of shrimp you're adding doesn't lower
> the temperature TOO much. When the water (and perhaps spices) boils, you
> remove it from the heat, add the shrimp, and cover. The timing cannot be
> explained because it depends on the size of the shrimp, and whether you have
> a clue as to how much to cook shrimp.


I cook shrimp until they are evenly pink.
The cook quickly, so I watch over them.

I'm not fond of shrimp flavored rubber...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
  #20 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 5,103
Default Shrimp: farmed or wild?

"Omelet" > wrote in message
news
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > blake murphy > wrote:
>> >
>> >> >The trick for that I guess would be establishing a time per lb. for
>> >> >it,
>> >> >(I'm sure they do that commercially as the frozen pre-cooked shrimp I
>> >> >buy is always perfect), but I'd personally rather watch over them.
>> >> >
>> >> >They are too damned expensive to damage!
>> >>
>> >> you're right, boiling is probably more practical for the home cook.
>> >> and i suppose steaming large quantities could cause some to be over-
>> >> and some undercooked.
>> >>
>> >> your pal,
>> >> blake
>> >
>> > Do you ever boil them?

>>
>>
>> You never actually boil shrimp. You bring a large amount of water **TO**
>> a
>> boil - enough water so the quantity of shrimp you're adding doesn't lower
>> the temperature TOO much. When the water (and perhaps spices) boils, you
>> remove it from the heat, add the shrimp, and cover. The timing cannot be
>> explained because it depends on the size of the shrimp, and whether you
>> have
>> a clue as to how much to cook shrimp.

>
> I cook shrimp until they are evenly pink.
> The cook quickly, so I watch over them.
>
> I'm not fond of shrimp flavored rubber...



Well, that's just amazing.




  #21 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 4,983
Default Shrimp: farmed or wild?

On Fri, 14 Sep 2007 13:35:11 -0500, Omelet >
wrote:

>In article >,
> blake murphy > wrote:
>
>> >The trick for that I guess would be establishing a time per lb. for it,
>> >(I'm sure they do that commercially as the frozen pre-cooked shrimp I
>> >buy is always perfect), but I'd personally rather watch over them.
>> >
>> >They are too damned expensive to damage!

>>
>> you're right, boiling is probably more practical for the home cook.
>> and i suppose steaming large quantities could cause some to be over-
>> and some undercooked.
>>
>> your pal,
>> blake

>
>Do you ever boil them?
>
>I've honestly not tried that in a long time. I prefer them carefully
>grilled or sauteed, but YMMV of course.


it's been a while. where i used to live, the tiny oriental food store
used to have head-on shrimp once in a while at a good price. (i was a
sissy, though, and beheaded them with a cleaver before boiling. it
was fun.) spice bag in the beer/water, homemade cocktail sauce, etc.

(speaking of cleavers, om, i did finally get my kiwi knife, and it is
nice and sharp. got a cleaver, too, since they were so cheap, but
haven't used the cleaver much yet. but i wanted to thank you again
for your kind offer to mail me a knife if i couldn't find it.)

your pal,
blake


  #22 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 4,983
Default Shrimp: farmed or wild?

On Fri, 14 Sep 2007 18:38:02 GMT, "JoeSpareBedroom"
> wrote:

>"Omelet" > wrote in message
>news
>> In article >,
>> blake murphy > wrote:
>>
>>> >The trick for that I guess would be establishing a time per lb. for it,
>>> >(I'm sure they do that commercially as the frozen pre-cooked shrimp I
>>> >buy is always perfect), but I'd personally rather watch over them.
>>> >
>>> >They are too damned expensive to damage!
>>>
>>> you're right, boiling is probably more practical for the home cook.
>>> and i suppose steaming large quantities could cause some to be over-
>>> and some undercooked.
>>>
>>> your pal,
>>> blake

>>
>> Do you ever boil them?

>
>
>You never actually boil shrimp. You bring a large amount of water **TO** a
>boil - enough water so the quantity of shrimp you're adding doesn't lower
>the temperature TOO much. When the water (and perhaps spices) boils, you
>remove it from the heat, add the shrimp, and cover. The timing cannot be
>explained because it depends on the size of the shrimp, and whether you have
>a clue as to how much to cook shrimp.
>

right. the whole thing is over with in a couple minutes. i might
'boil' the spice bag for a few minutes beforehand to extract its
flavor. 'poach' would be a better word for the shrimp itself.

your pal,
blake


  #23 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 5,103
Default Shrimp: farmed or wild?

"blake murphy" > wrote in message
...
> On Fri, 14 Sep 2007 18:38:02 GMT, "JoeSpareBedroom"
> > wrote:
>
>>"Omelet" > wrote in message
>>news
>>> In article >,
>>> blake murphy > wrote:
>>>
>>>> >The trick for that I guess would be establishing a time per lb. for
>>>> >it,
>>>> >(I'm sure they do that commercially as the frozen pre-cooked shrimp I
>>>> >buy is always perfect), but I'd personally rather watch over them.
>>>> >
>>>> >They are too damned expensive to damage!
>>>>
>>>> you're right, boiling is probably more practical for the home cook.
>>>> and i suppose steaming large quantities could cause some to be over-
>>>> and some undercooked.
>>>>
>>>> your pal,
>>>> blake
>>>
>>> Do you ever boil them?

>>
>>
>>You never actually boil shrimp. You bring a large amount of water **TO** a
>>boil - enough water so the quantity of shrimp you're adding doesn't lower
>>the temperature TOO much. When the water (and perhaps spices) boils, you
>>remove it from the heat, add the shrimp, and cover. The timing cannot be
>>explained because it depends on the size of the shrimp, and whether you
>>have
>>a clue as to how much to cook shrimp.
>>

> right. the whole thing is over with in a couple minutes. i might
> 'boil' the spice bag for a few minutes beforehand to extract its
> flavor. 'poach' would be a better word for the shrimp itself.
>
> your pal,
> blake



.....which makes you a poacher, but this is usually kept a private matter,
never to leave the kitchen. :-)


  #24 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 10,852
Default Shrimp: farmed or wild?

In article >,
blake murphy > wrote:

> >Do you ever boil them?
> >
> >I've honestly not tried that in a long time. I prefer them carefully
> >grilled or sauteed, but YMMV of course.

>
> it's been a while. where i used to live, the tiny oriental food store
> used to have head-on shrimp once in a while at a good price. (i was a
> sissy, though, and beheaded them with a cleaver before boiling. it
> was fun.) spice bag in the beer/water, homemade cocktail sauce, etc.


Sounds good. :-)

We used to be-head head on shrimp purchased directly off the docks at
the beach at Port Aransas, and fed the heads to the local seagulls. It
was fun! Those birds are good at catching them in mid-air if you toss
them up into the circling flock.

>
> (speaking of cleavers, om, i did finally get my kiwi knife, and it is
> nice and sharp. got a cleaver, too, since they were so cheap, but
> haven't used the cleaver much yet. but i wanted to thank you again
> for your kind offer to mail me a knife if i couldn't find it.)
>
> your pal,
> blake


Most welcome! I'm glad you were able to find that brand.
Mine holds a very sharp edge with just the occasional honing with a
straight steel.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
  #25 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 4,983
Default Shrimp: farmed or wild?

On Sat, 15 Sep 2007 16:27:46 GMT, "JoeSpareBedroom"
> wrote:

>"blake murphy" > wrote in message
.. .
>> On Fri, 14 Sep 2007 18:38:02 GMT, "JoeSpareBedroom"
>> > wrote:
>>
>>>"Omelet" > wrote in message
>>>news >>>> In article >,
>>>> blake murphy > wrote:
>>>>
>>>>> >The trick for that I guess would be establishing a time per lb. for
>>>>> >it,
>>>>> >(I'm sure they do that commercially as the frozen pre-cooked shrimp I
>>>>> >buy is always perfect), but I'd personally rather watch over them.
>>>>> >
>>>>> >They are too damned expensive to damage!
>>>>>
>>>>> you're right, boiling is probably more practical for the home cook.
>>>>> and i suppose steaming large quantities could cause some to be over-
>>>>> and some undercooked.
>>>>>
>>>>> your pal,
>>>>> blake
>>>>
>>>> Do you ever boil them?
>>>
>>>
>>>You never actually boil shrimp. You bring a large amount of water **TO** a
>>>boil - enough water so the quantity of shrimp you're adding doesn't lower
>>>the temperature TOO much. When the water (and perhaps spices) boils, you
>>>remove it from the heat, add the shrimp, and cover. The timing cannot be
>>>explained because it depends on the size of the shrimp, and whether you
>>>have
>>>a clue as to how much to cook shrimp.
>>>

>> right. the whole thing is over with in a couple minutes. i might
>> 'boil' the spice bag for a few minutes beforehand to extract its
>> flavor. 'poach' would be a better word for the shrimp itself.
>>
>> your pal,
>> blake

>
>
>....which makes you a poacher, but this is usually kept a private matter,
>never to leave the kitchen. :-)
>


they'll never catch me in the king's shrimp preserve. i disguise
myself as a shark.

your pal,
blakey


  #26 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 4,983
Default Shrimp: farmed or wild?

On Sat, 15 Sep 2007 12:09:21 -0500, Omelet >
wrote:

>In article >,
> blake murphy > wrote:
>
>> >Do you ever boil them?
>> >
>> >I've honestly not tried that in a long time. I prefer them carefully
>> >grilled or sauteed, but YMMV of course.

>>
>> it's been a while. where i used to live, the tiny oriental food store
>> used to have head-on shrimp once in a while at a good price. (i was a
>> sissy, though, and beheaded them with a cleaver before boiling. it
>> was fun.) spice bag in the beer/water, homemade cocktail sauce, etc.

>
>Sounds good. :-)
>
>We used to be-head head on shrimp purchased directly off the docks at
>the beach at Port Aransas, and fed the heads to the local seagulls. It
>was fun! Those birds are good at catching them in mid-air if you toss
>them up into the circling flock.
>
>>
>> (speaking of cleavers, om, i did finally get my kiwi knife, and it is
>> nice and sharp. got a cleaver, too, since they were so cheap, but
>> haven't used the cleaver much yet. but i wanted to thank you again
>> for your kind offer to mail me a knife if i couldn't find it.)
>>
>> your pal,
>> blake

>
>Most welcome! I'm glad you were able to find that brand.
>Mine holds a very sharp edge with just the occasional honing with a
>straight steel.


the steel may be next. i'm still pondering.

your pal,
blake

  #27 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 10,852
Default Shrimp: farmed or wild?

In article >,
blake murphy > wrote:

> >> (speaking of cleavers, om, i did finally get my kiwi knife, and it is
> >> nice and sharp. got a cleaver, too, since they were so cheap, but
> >> haven't used the cleaver much yet. but i wanted to thank you again
> >> for your kind offer to mail me a knife if i couldn't find it.)
> >>
> >> your pal,
> >> blake

> >
> >Most welcome! I'm glad you were able to find that brand.
> >Mine holds a very sharp edge with just the occasional honing with a
> >straight steel.

>
> the steel may be next. i'm still pondering.
>
> your pal,
> blake


Wait 'till it won't quite go thru that tomato skin like a hot knife thru
butter. <g>

I can get thinner tomato slices using my Kiwi cleaver than using a
serrated knife.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
I may have to rethink farmed fish Dave Smith[_1_] General Cooking 4 10-08-2014 09:43 PM
Chicken of the sea? Tuna farming getting a boost Chicken of the sea?As sushi boom depletes wild stocks, Japanese look to farmed tuna [email protected] Sushi 0 06-12-2009 05:07 PM
Farmed vs Wild Salmon - flavor [email protected] General Cooking 25 12-10-2006 06:42 AM
Farmed Shrimp James Sushi 2 02-02-2004 05:44 PM
Farmed Slugs Redux Sam Salmon Sushi 8 20-01-2004 04:48 PM


All times are GMT +1. The time now is 02:15 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"