On 6/4/2013 11:02 AM, notbob wrote:
> On 2013-06-04, jmcquown > wrote:
>
>> I did mention I might get the urge to make shrimp stock. Naturally
>> I'd save the shells (into the freezer they'll go). I love most fish and
>> seafood. I was known as the soup queen for a while. I eat soup year
>> round. Yet I've never made fish soup.
>
(snippage)
> For fish stock, I prefer Japanese dashi, even instant, over Knorr fish
> bullion cubes. The Japanese use dashi for everything, so it's pretty
> easy to find instant and it's of pretty good quality. I used it for
> fish stock based dishes when I didn't have a buncha fish heads to
> boil. Only prob with instant dashi is finding one that's MSG free.
>
> nb
>
I'm not worried about MSG. I tend to avoid boullion cubes. I doubt
dashi is "easy to find" around here. Folks out west talk about Asian
markets as if there is one on every corner. Perhaps they are, but
not around here.

I searched the Publix web site for dashi. No go. It doesn't matter,
I'm not likely to use it often enough to warrant buying any.

Jill

On Tuesday, June 4, 2013 12:16:06 PM UTC-7, notbob wrote:
> On 2013-06-04, Cheri > wrote
>
> Italians have long mixed cheese with seafood. What do you think they
> top linguini and clams with?

Good example. The correct answer is Nothing. There is no cheese.

> Howzabout cioppino?

When I had cioppino at a restaurant there was an offer of parmesan, which was declined. When I make it at home there is no offer.

> I don't know if native Italians put the first
> anchovie on a pizza, but I salute whoever it was.

I agree with that but maintain that if it has anchovies the cheese should be very light. -aem

On Tue, 04 Jun 2013 18:01:34 -0400, jmcquown >
wrote:

>On 6/4/2013 2:42 PM, Janet Bostwick wrote:
>>
>> If you input your home address in Map Quest on your home computer and
>> your destination address, it will give you directions including which
>> direction to turn when you leave your driveway.
>> Is it in St. Helena Island, SC? If so I can map my way from my home
>> out here in the west.
>> Janet US
>>
>Of course you can. Until you get down here and find while these side
>roads have names many of them don't have street signs.
>
>Jill

Oh. Well. Hmmm. I know, call them and tell them to post someone on
the highway to look out for you ;o)
Janet US

jmcquown wrote:
> On 6/4/2013 11:02 AM, notbob wrote:
>> On 2013-06-04, jmcquown > wrote:
>>
>>> I did mention I might get the urge to make shrimp stock. Naturally
>>> I'd save the shells (into the freezer they'll go). I love most fish and
>>> seafood. I was known as the soup queen for a while. I eat soup year
>>> round. Yet I've never made fish soup.
>>
> (snippage)
>> For fish stock, I prefer Japanese dashi, even instant, over Knorr fish
>> bullion cubes. The Japanese use dashi for everything, so it's pretty
>> easy to find instant and it's of pretty good quality. I used it for
>> fish stock based dishes when I didn't have a buncha fish heads to
>> boil. Only prob with instant dashi is finding one that's MSG free.
>>
>> nb
>>
> I'm not worried about MSG. I tend to avoid boullion cubes. I doubt
> dashi is "easy to find" around here. Folks out west talk about Asian
> markets as if there is one on every corner. Perhaps they are, but
> not around here.
>
> I searched the Publix web site for dashi. No go. It doesn't matter,
> I'm not likely to use it often enough to warrant buying any.
>
> Jill

Sort of related ... I recently watched a special on tv about katsuobushi.
Jeez I had no idea what all is involved in making the stuff. Mind boggling.

http://www.anything-from-japan.com/K...-Block-p/9.htm

On Tue, 04 Jun 2013 11:29:12 -0400, jmcquown >
wrote:

> On 6/4/2013 10:28 AM, sf wrote:
> > On Tue, 04 Jun 2013 08:08:40 -0600, Janet Bostwick
> > > wrote:
> >
> >>> Absolutely. I might not bother having them peel even a portion of what
> >>> I buy. I can't figure out exactly where this place is...
> >>>
> >>> Jill
> >>
> >> Use Mapquest. It will take you door to door.
> >
> > Google maps does that too, but I'm not sure if even my GPS would work
> > in the boonies. We had a couple of instances in the South when where
> > we wanted to go just wasn't mapped and it wasn't in a new part of town
> > either.
> >
> Yes, lots of places aren't really on the map. I don't have GPS. This
> place is on the map, but I've never gone that far down HWY 21 in that
> direction. It looks to be located on side-road off a side-road. Near a
> sal****er creek/inlet, which makes sense.
>
> I've driven some of the other side roads off HWY 21 just out of
> curiosity. I found the tomato fields. But often the roads emptied
> out into a dirt road that led nowhere.
>

I kid you not, Google turn by turn directions show you what the
intersection/turn you need to take looks like now! All you do is put
your cursor to the right of the direction and click on the little man.
Best done when your navigator has a smart phone and is guiding you
turn by turn, but you can always familiarize yourself with the route
before you leave home (that is, if it's mapped).


--
Food is an important part of a balanced diet.

On Tue, 04 Jun 2013 18:46:26 -0400, jmcquown >
wrote:

> On 6/4/2013 11:02 AM, notbob wrote:
> > On 2013-06-04, jmcquown > wrote:
> >
> >> I did mention I might get the urge to make shrimp stock. Naturally
> >> I'd save the shells (into the freezer they'll go). I love most fish and
> >> seafood. I was known as the soup queen for a while. I eat soup year
> >> round. Yet I've never made fish soup.
> >
> (snippage)
> > For fish stock, I prefer Japanese dashi, even instant, over Knorr fish
> > bullion cubes. The Japanese use dashi for everything, so it's pretty
> > easy to find instant and it's of pretty good quality. I used it for
> > fish stock based dishes when I didn't have a buncha fish heads to
> > boil. Only prob with instant dashi is finding one that's MSG free.
> >
> > nb
> >
> I'm not worried about MSG. I tend to avoid boullion cubes. I doubt
> dashi is "easy to find" around here. Folks out west talk about Asian
> markets as if there is one on every corner. Perhaps they are, but
> not around here.
>
> I searched the Publix web site for dashi. No go. It doesn't matter,
> I'm not likely to use it often enough to warrant buying any.
>

I know how you feel. If you Google "MSG free dashi", you'll find an
article about how to make dashi from scratch (something I wouldn't use
often enough to make it worth spending money on the ingredients)
(http://www.seriouseats.com/recipes/2...elp-kombu.html)
and another one that says instant dashi is the Japanese equivalent to
Western bullion cubes and that modern Japanese families are turning
away from instant for the sake of their family's health
(http://justhungry.com/dashi-powder-use-sparingly-if-all)

I saw fish stock in a box back East, but it's not popular where I
shop. I don't make clam chowder anymore and the fish soups I make use
coconut milk, not fish stock, so I don't care that it's hard to find
here.

--
Food is an important part of a balanced diet.

On 6/4/2013 7:46 PM, Janet Bostwick wrote:
> On Tue, 04 Jun 2013 18:01:34 -0400, jmcquown >
> wrote:
>
>> On 6/4/2013 2:42 PM, Janet Bostwick wrote:
>>>
>>> If you input your home address in Map Quest on your home computer and
>>> your destination address, it will give you directions including which
>>> direction to turn when you leave your driveway.
>>> Is it in St. Helena Island, SC? If so I can map my way from my home
>>> out here in the west.
>>> Janet US
>>>
>> Of course you can. Until you get down here and find while these side
>> roads have names many of them don't have street signs.
>>
>> Jill
>
> Oh. Well. Hmmm. I know, call them and tell them to post someone on
> the highway to look out for you ;o)
> Janet US
>
LOL I'll just ask them for landmarks.

Jill

On 2013-06-05, tert in seattle > wrote:

> Sort of related ... I recently watched a special on tv about katsuobushi.
> Jeez I had no idea what all is involved in making the stuff. Mind boggling.

Even jes using it.

My first foray into dashi was to soak dried bonito flakes
(katsuobushi) in water, add dried seaweed, blah blah. As I was
shopping for more stuff, the owner of this Japanese mkt, in the middle
of San Jose's Japan town, asked what I was looking for. I explained
and he laughed. He told me to jes use instant dashi, as that's what 9
outta 10 Japanese use. Only the old guard geezers go the soak
katsuobushi route. Though I'd already made a batch of "old ways"
dashi, I gave it try and he was right. Good stuff. Didn't have the
bitterness of the real seaweed version, which I discovered I was not real
fond of.

nb

On 2013-06-04, aem > wrote:

> Good example. The correct answer is Nothing. There is no cheese.

There is no "correct answer". And there IS cheese if I want there to be
cheese. Such is the beauty of choice and why one recipe is different
from another. I think I like cheese on linguini and clams cuz the
dish is primarily pasta. The clams, like the cheese, are merely
flavoring components. I don't put cheese on lobster or shrimp
or fish n' chips, etc.

> When I had cioppino at a restaurant there was an offer of parmesan,
> which was declined. When I make it at home there is no offer.

Granted, a good ciappino requires no savory cheese, but I like it
with. Give me a good 2 yr old pecorino every time.

Trader Joe's usta have a cioppino dinner that was to-die-for. A
frozen single serving of fish, mussels, shrimp, and bay scallops in a
cioppino sauce that was better than most North Beach and Fisherman's
Wharf restos. I usta grab a bag, some SF sourdough bread, and a
bottle of good CA zinfandel. I always had imported pecorino on hand.
Ah... those good ol' gainfully employed days. (sigh)

> should be very light.

Agreed. Seems the older I get, the lighter the cheese requirments on
most everything but mac n' cheese.

nb

On 6/5/2013 8:39 AM, notbob wrote:
> Agreed. Seems the older I get, the lighter the cheese requirments on
> most everything but mac n' cheese.


I can't believe I forgot my favorite fish and cheese combination.

Cream Cheese and Lox on a bagel.

George L

Helpful person wrote:
>
> Also, shrimp are available all year round. I really like the rock
> shrimp from Maine, available from about February through March..

The rock shrimp (very hard shells) are really good. Taste like lobster meat
to me.

Many years ago, they didn't sell well so they cost less than regular shrimp.
What a bonus it was to be able to buy them very cheaply.

G.

On Wed, 05 Jun 2013 09:09:57 -0500, George Leppla
> wrote:

> I can't believe I forgot my favorite fish and cheese combination.
>
> Cream Cheese and Lox on a bagel.

Mmmm! I love that too, but it's something that I can't eat on
consecutive days because it just doesn't taste as good to me on day
#2. So I eat it as an occasional treat.

--
Food is an important part of a balanced diet.

On 6/3/2013 10:09 PM, jmcquown wrote:

> Who are *you* kidding? Shrimping is a huge industry down here. These
> people know what they're doing. The shrimping season is fairly short.
> What's the point of letting the catch spoil when it can be frozen and
> enjoyed later?
>
> I'll be freezing most of what I buy. As for peeling and deveining, some
> people don't know how. Or maybe they're squeamish. It doesn't bother
> me to clean and peel shrimp.
>
> Jill

My mother made my sister and I peel and devein shrimp and crawfish, and
I just hated it. Making a 10-yr old stay in one place that long is just
miserable, children are too active for that. I will only buy
easy-peels, but George does not mind peeling shrimp, and he peels his
own crawfish.

Becca

"Ema Nymton" > wrote in message
...
> On 6/3/2013 10:09 PM, jmcquown wrote:
>
>> Who are *you* kidding? Shrimping is a huge industry down here. These
>> people know what they're doing. The shrimping season is fairly short.
>> What's the point of letting the catch spoil when it can be frozen and
>> enjoyed later?
>>
>> I'll be freezing most of what I buy. As for peeling and deveining, some
>> people don't know how. Or maybe they're squeamish. It doesn't bother
>> me to clean and peel shrimp.
>>
>> Jill
>
> My mother made my sister and I peel and devein shrimp and crawfish, and I
> just hated it. Making a 10-yr old stay in one place that long is just
> miserable, children are too active for that. I will only buy easy-peels,
> but George does not mind peeling shrimp, and he peels his own crawfish.
>
> Becca


Doesn't hurt a kid a bit to be involved in prep of food IMO. Makes them
appreciate the work that goes into some dishes IMO.

Cheri

On 05/06/2013 1:08 PM, sf wrote:
> On Wed, 05 Jun 2013 09:09:57 -0500, George Leppla
> > wrote:
>
>> I can't believe I forgot my favorite fish and cheese combination.
>>
>> Cream Cheese and Lox on a bagel.
>
> Mmmm! I love that too, but it's something that I can't eat on
> consecutive days because it just doesn't taste as good to me on day
> #2. So I eat it as an occasional treat.
>


Having something good only occasionally makes it more of a treat. There
are some things that are too good not to save them for special
occasions. Good bagels with lox and cream cheese is right up there.

On 6/4/2013 7:57 AM, jmcquown wrote:

>> 1 pound raw shrimp, peeled and deveined... put in a bowl
>> Add 1 stick of melted butter
>> Add about 1/4 cup olive oil
>> Add as much minced garlic as you like (I like a lot!)
>> Mix all together and spread out on a baking sheet... squeeze a little
>> lemon juice over the top then sprinkle on a coating of Italian bread
>> crumbs and some grated Parmesan cheese.
>>
>> Bake at 400 degrees until the shrimp start to turn color and then finish
>> off for a few minutes under the broiler.
>>
>> Serve over rice or noodles. Thank me later.
>>
>> George L
>
> Sounds tasty to me. Thanks George!
>
> Jill

My baked shrimp is cooked similar to George's. I make our own dry
Italian salad dressing mix, and I will use 2T of the dry mix, a sprinkle
of lemon juice and a stick of butter. I sprinkle breadcrumbs on the top
and cook it for 15 minutes. I use the butter that is leftover after the
shrimp is cooked, on the rice or noodles.

Becca

On 05/06/2013 1:10 PM, Ema Nymton wrote:

>
> My mother made my sister and I peel and devein shrimp and crawfish, and
> I just hated it. Making a 10-yr old stay in one place that long is just
> miserable, children are too active for that. I will only buy
> easy-peels, but George does not mind peeling shrimp, and he peels his
> own crawfish.
>
How many did she make you peel? Did you spend more time whining and
complaining than peeling? My wife hates peeling shrimp, but it is
because they are usually cold, and she has arthritis in her fingers so I
can understand why I usually get stuck with the job.

It only takes me 3-4 minutes to to peel a pound of shrimp. Considering
how quickly they cook, they are a quick dish, even that extra couple
minutes of peeling time. I would rather peel shrimp that peel potatoes.

notbob wrote:
> On 2013-06-05, tert in seattle > wrote:
>
>> Sort of related ... I recently watched a special on tv about katsuobushi.
>> Jeez I had no idea what all is involved in making the stuff. Mind boggling.
>
> Even jes using it.
>
> My first foray into dashi was to soak dried bonito flakes
> (katsuobushi) in water, add dried seaweed, blah blah. As I was
> shopping for more stuff, the owner of this Japanese mkt, in the middle
> of San Jose's Japan town, asked what I was looking for. I explained
> and he laughed. He told me to jes use instant dashi, as that's what 9
> outta 10 Japanese use. Only the old guard geezers go the soak
> katsuobushi route. Though I'd already made a batch of "old ways"
> dashi, I gave it try and he was right. Good stuff. Didn't have the
> bitterness of the real seaweed version, which I discovered I was not real
> fond of.
>
> nb

maybe it's better when cooked on the natural steam vents

On Jun 5, 12:14*pm, Gary > wrote:
> Helpful person wrote:
>
> > Also, shrimp are available all year round. *I really like the rock
> > shrimp from Maine, available from about February through March..
>
> The rock shrimp (very hard shells) are really good. *Taste like lobster meat
> to me.
>
> Many years ago, they didn't sell well so they cost less than regular shrimp.
> What a bonus it was to be able to buy them very cheaply.
>

I think you're confused. I don't think any shrimp have hard shells or
taste like lobster. Are you thinking of stone crab?

http://www.richardfisher.com

On Jun 5, 1:10*pm, Ema Nymton > wrote:
> On 6/3/2013 10:09 PM, jmcquown wrote:
>
> > Who are *you* kidding? *Shrimping is a huge industry down here. *These
> > people know what they're doing. *The shrimping season is fairly short..
> > What's the point of letting the catch spoil when it can be frozen and
> > enjoyed later?
>
> > I'll be freezing most of what I buy. *As for peeling and deveining, some
> > people don't know how. *Or maybe they're squeamish. *It doesn't bother
> > me to clean and peel shrimp.
>
> > Jill
>
> My mother made my sister and I peel and devein shrimp and crawfish, and
> I just hated it. Making a 10-yr old stay in one place that long is just
> miserable, children are too active for that. *I will only buy
> easy-peels, but George does not mind peeling shrimp, and he peels his
> own crawfish.
>
> Becca

Why would you peel crawfish? The best part is sucking the juices out
of the head after they are cooked.

http://www.richardfisher.com

On Wed, 05 Jun 2013 13:16:25 -0400, Dave Smith
> wrote:

> On 05/06/2013 1:08 PM, sf wrote:
> > On Wed, 05 Jun 2013 09:09:57 -0500, George Leppla
> > > wrote:
> >
> >> I can't believe I forgot my favorite fish and cheese combination.
> >>
> >> Cream Cheese and Lox on a bagel.
> >
> > Mmmm! I love that too, but it's something that I can't eat on
> > consecutive days because it just doesn't taste as good to me on day
> > #2. So I eat it as an occasional treat.
> >
>
>
> Having something good only occasionally makes it more of a treat. There
> are some things that are too good not to save them for special
> occasions. Good bagels with lox and cream cheese is right up there.

I save it for "occasional" because I don't enjoy it as much if I have
it too much. Even the flavor changes for me. Kind of like they say
it goes with heroin or crack addicts... they're always chasing that
"first high" - so I make every time a first time.

--
Food is an important part of a balanced diet.

On Wed, 5 Jun 2013 17:29:19 +0000 (UTC), tert in seattle
> wrote:

> notbob wrote:
> > On 2013-06-05, tert in seattle > wrote:
> >
> >> Sort of related ... I recently watched a special on tv about katsuobushi.
> >> Jeez I had no idea what all is involved in making the stuff. Mind boggling.
> >
> > Even jes using it.
> >
> > My first foray into dashi was to soak dried bonito flakes
> > (katsuobushi) in water, add dried seaweed, blah blah. As I was
> > shopping for more stuff, the owner of this Japanese mkt, in the middle
> > of San Jose's Japan town, asked what I was looking for. I explained
> > and he laughed. He told me to jes use instant dashi, as that's what 9
> > outta 10 Japanese use. Only the old guard geezers go the soak
> > katsuobushi route. Though I'd already made a batch of "old ways"
> > dashi, I gave it try and he was right. Good stuff. Didn't have the
> > bitterness of the real seaweed version, which I discovered I was not real
> > fond of.
> >
> > nb
>
> maybe it's better when cooked on the natural steam vents
>
I'm going to look for MSG free instant dashi.

--
Food is an important part of a balanced diet.

On Wed, 5 Jun 2013 10:14:21 -0700, "Cheri" >
wrote:

> "Ema Nymton" > wrote in message
> ...
> > On 6/3/2013 10:09 PM, jmcquown wrote:
> >
> >> Who are *you* kidding? Shrimping is a huge industry down here. These
> >> people know what they're doing. The shrimping season is fairly short.
> >> What's the point of letting the catch spoil when it can be frozen and
> >> enjoyed later?
> >>
> >> I'll be freezing most of what I buy. As for peeling and deveining, some
> >> people don't know how. Or maybe they're squeamish. It doesn't bother
> >> me to clean and peel shrimp.
> >>
> >> Jill
> >
> > My mother made my sister and I peel and devein shrimp and crawfish, and I
> > just hated it. Making a 10-yr old stay in one place that long is just
> > miserable, children are too active for that. I will only buy easy-peels,
> > but George does not mind peeling shrimp, and he peels his own crawfish.
> >
> > Becca
>
>
> Doesn't hurt a kid a bit to be involved in prep of food IMO. Makes them
> appreciate the work that goes into some dishes IMO.
>
When I was 10 or less, my job was to stir the gravy and I make a
damned fine gravy today, if I must say so myself.

--
Food is an important part of a balanced diet.

On 6/5/2013 12:16 PM, Dave Smith wrote:
> On 05/06/2013 1:08 PM, sf wrote:
>> On Wed, 05 Jun 2013 09:09:57 -0500, George Leppla
>> > wrote:
>>
>>> I can't believe I forgot my favorite fish and cheese combination.
>>>
>>> Cream Cheese and Lox on a bagel.
>>
>> Mmmm! I love that too, but it's something that I can't eat on
>> consecutive days because it just doesn't taste as good to me on day
>> #2. So I eat it as an occasional treat.
>>
>
>
> Having something good only occasionally makes it more of a treat. There
> are some things that are too good not to save them for special
> occasions. Good bagels with lox and cream cheese is right up there.
>


I only have bagels and lox when we are on a cruise. Most of the lines
will offer that for breakfast... and many also offer pickled herring...
another favorite.

I never eat either at home.

George

On Wed, 05 Jun 2013 12:56:13 -0500, George Leppla
> wrote:

> and many also offer pickled herring... another favorite.

For some odd reason, I haven't the cruise lines I've been on haven't
offered it. Sure wish they did.

--
Food is an important part of a balanced diet.

On Wed, 5 Jun 2013 10:44:52 -0700 (PDT), Helpful person
> wrote:

> Why would you peel crawfish? The best part is sucking the juices out
> of the head after they are cooked.

I've never understood that, but I don't like eating shrimp heads
either. More for you.

--
Food is an important part of a balanced diet.

On 6/5/2013 12:14 PM, Cheri wrote:

>> My mother made my sister and I peel and devein shrimp and crawfish,
>> and I just hated it. Making a 10-yr old stay in one place that long is
>> just miserable, children are too active for that. I will only buy
>> easy-peels, but George does not mind peeling shrimp, and he peels his
>> own crawfish.
>>
>> Becca
>
>
> Doesn't hurt a kid a bit to be involved in prep of food IMO. Makes them
> appreciate the work that goes into some dishes IMO.
>
> Cheri

My sister and I never minded helping in the kitchen, and that is a good
way for children to learn how to cook, I understand that, but we had a
big family. Peeling that many shrimp and crawfish was just miserable,
you should never make a child suffer that way.

Becca

On 6/5/2013 12:44 PM, Helpful person wrote:
>> >My mother made my sister and I peel and devein shrimp and crawfish, and
>> >I just hated it. Making a 10-yr old stay in one place that long is just
>> >miserable, children are too active for that. I will only buy
>> >easy-peels, but George does not mind peeling shrimp, and he peels his
>> >own crawfish.
>> >
>> >Becca

> Why would you peel crawfish? The best part is sucking the juices out
> of the head after they are cooked.


Sometimes you need the crawfish tails for a recipe... like gumbo,
crawfish etoufee, etc.

Becca's Mom would never ask me to peel them more than once. I'd eat
them as fast as I could peel them and then she would be making chicken
gumbo. <vbg>

George L

"sf" > wrote in message
...
> On Wed, 5 Jun 2013 10:14:21 -0700, "Cheri" >
> wrote:
>
>> "Ema Nymton" > wrote in message
>> ...
>> > On 6/3/2013 10:09 PM, jmcquown wrote:
>> >
>> >> Who are *you* kidding? Shrimping is a huge industry down here. These
>> >> people know what they're doing. The shrimping season is fairly short.
>> >> What's the point of letting the catch spoil when it can be frozen and
>> >> enjoyed later?
>> >>
>> >> I'll be freezing most of what I buy. As for peeling and deveining,
>> >> some
>> >> people don't know how. Or maybe they're squeamish. It doesn't bother
>> >> me to clean and peel shrimp.
>> >>
>> >> Jill
>> >
>> > My mother made my sister and I peel and devein shrimp and crawfish, and
>> > I
>> > just hated it. Making a 10-yr old stay in one place that long is just
>> > miserable, children are too active for that. I will only buy
>> > easy-peels,
>> > but George does not mind peeling shrimp, and he peels his own crawfish.
>> >
>> > Becca
>>
>>
>> Doesn't hurt a kid a bit to be involved in prep of food IMO. Makes them
>> appreciate the work that goes into some dishes IMO.
>>
> When I was 10 or less, my job was to stir the gravy and I make a
> damned fine gravy today, if I must say so myself.
>
> --
> Food is an important part of a balanced diet.


I bet you do. We spent many a summer peeling fruits and veggies for canning.
In years past my inlaws had a cherry orchard and we used to pick and pit a
whole lot of them for freezing etc. The kids hated that, but they did like
the things we made. I haven't picked them for awhile now since I really
don't eat them anymore.

Cheri

"Ema Nymton" > wrote in message
...
> On 6/5/2013 12:14 PM, Cheri wrote:
>
>>> My mother made my sister and I peel and devein shrimp and crawfish,
>>> and I just hated it. Making a 10-yr old stay in one place that long is
>>> just miserable, children are too active for that. I will only buy
>>> easy-peels, but George does not mind peeling shrimp, and he peels his
>>> own crawfish.
>>>
>>> Becca
>>
>>
>> Doesn't hurt a kid a bit to be involved in prep of food IMO. Makes them
>> appreciate the work that goes into some dishes IMO.
>>
>> Cheri
>
> My sister and I never minded helping in the kitchen, and that is a good
> way for children to learn how to cook, I understand that, but we had a big
> family. Peeling that many shrimp and crawfish was just miserable, you
> should never make a child suffer that way.
>
> Becca


I hope you're joking about the suffering. We had a big family too, 7 kids,
and we all had to pitch in since we were on a ranch for several years. Lots
of unpleasant type chores, but can't say we suffered. LOL

Cheri

On 2013-06-05, Ema Nymton > wrote:

> big family. Peeling that many shrimp and crawfish was just miserable,
> you should never make a child suffer that way.

Yeah, better to let them believe life is a bowl of cherries --one
they'll never have to pit-- and they will be cared for forever and
ever by others and they'll never have to be responsible for their own
survival.

Jay-sus lady! ....I'm damn glad YOU didn't raise me. Don't look for
any help when yer old and infirm. Yer offspring will be out enjoing
life, no time to be burdened by your slow moving probs.

nb

On 6/5/2013 12:19 PM, Dave Smith wrote:

> How many did she make you peel? Did you spend more time whining and
> complaining than peeling? My wife hates peeling shrimp, but it is
> because they are usually cold, and she has arthritis in her fingers so I
> can understand why I usually get stuck with the job.
>
> It only takes me 3-4 minutes to to peel a pound of shrimp. Considering
> how quickly they cook, they are a quick dish, even that extra couple
> minutes of peeling time. I would rather peel shrimp that peel potatoes.

We never whined around my mother, apparently you do not know her very
well. She was strict and unforgiving. We had to take a bath and get
dressed up before dinner, that is something I never made my children do.

If the family was visiting, then the peeling seemed endless, there might
be 12 people, 18 people. All of our cousins would be outside playing and
we would be stuck inside the house. Mother would make Jambalaya with the
crawfish, and she would cook fried shrimp, gumbo and hush puppies. If my
Aunt Reba was there, she would make onion rings.

Becca

On 2013-06-05, tert in seattle > wrote:

> maybe it's better when cooked on the natural steam vents

Of NYC? (WTF!?)

On 6/5/2013 12:44 PM, Helpful person wrote:

> Why would you peel crawfish? The best part is sucking the juices out
> of the head after they are cooked.
>
> http://www.richardfisher.com


Mother would cook crawfish etoufee or jambalaya. The housekeeper cooked
better jambalaya than she did, but I would never say that to her. She
also made better biscuits and fried chicken.

Becca

On Jun 5, 2:06*pm, sf > wrote:
> On Wed, 5 Jun 2013 10:44:52 -0700 (PDT), Helpful person
>
> > wrote:
> > Why would you peel crawfish? *The best part is sucking the juices out
> > of the head after they are cooked.
>
> I've never understood that, but I don't like eating shrimp heads
> either. *More for you.
>
> --
> Food is an important part of a balanced diet.

Shrimp heads do nothing for me, nor do eating the whole shrimp, shell
included. I tried both out in Japan. However, I may have been a bit
squeamish with the heads. I should try them again.

Regarding crawfish, I had them for the first time at what purports to
be a good seafood restaurant. When asked how to eat them I was told
to eat the tails, just like shrimp. That didn't seem right so I tried
sucking out the head of one of them. Excellent.

It's best to try and overcome one's cultural limitations.

http://www.richardfisher.com

notbob wrote:
> On 2013-06-05, tert in seattle > wrote:
>
>> maybe it's better when cooked on the natural steam vents
>
> Of NYC? (WTF!?)

http://www3.nhk.or.jp/nhkworld/engli...s20130403.html

On 05/06/2013 1:56 PM, George Leppla wrote:

>
> I only have bagels and lox when we are on a cruise. Most of the lines
> will offer that for breakfast... and many also offer pickled herring...
> another favorite.

Do they have real bagels?

Pickled herring is a treat, especially if it is in sour cream and
onions. Wash it down with a beer and you have the ultimate flavour
combination. It may be good or bad that you can taste it for two days after.

On 05/06/2013 2:12 PM, George Leppla wrote:

>
> Sometimes you need the crawfish tails for a recipe... like gumbo,
> crawfish etoufee, etc.
>
> Becca's Mom would never ask me to peel them more than once. I'd eat
> them as fast as I could peel them and then she would be making chicken
> gumbo. <vbg>

Peel them raw. You won't eat as many ;-)

On 6/5/2013 3:26 PM, Dave Smith wrote:
> On 05/06/2013 1:56 PM, George Leppla wrote:
>
>>
>> I only have bagels and lox when we are on a cruise. Most of the lines
>> will offer that for breakfast... and many also offer pickled herring...
>> another favorite.
>
> Do they have real bagels?
>
> Pickled herring is a treat, especially if it is in sour cream and
> onions. Wash it down with a beer and you have the ultimate flavour
> combination. It may be good or bad that you can taste it for two days after.

Hard to find a fresh, real bagel on a cruise ship. The ones usually
available are frozen, but not bad.

However, rolls and croissants and various breads ARE fresh baked every
day and usually a good substitute.

Once in a while if we are going ashore, we will take the fresh rolls and
make some sandwiches to take with us... especially if we are going to an
undeveloped beach. (Breakfast buffets usually have a selection of cold
meats and sliced cheese.) A few sandwiches and some fresh fruit along
with a few bottles of water cab be petty tasty on a hot beach.

George L

On Wed, 05 Jun 2013 16:26:27 -0400, Dave Smith
> wrote:

> On 05/06/2013 1:56 PM, George Leppla wrote:
>
> >
> > I only have bagels and lox when we are on a cruise. Most of the lines
> > will offer that for breakfast... and many also offer pickled herring...
> > another favorite.
>
> Do they have real bagels?
>
> Pickled herring is a treat, especially if it is in sour cream and
> onions. Wash it down with a beer and you have the ultimate flavour
> combination. It may be good or bad that you can taste it for two days after.
>
The bagels are as "real" as you'll get in 99.99% of the country.

--
Food is an important part of a balanced diet.