Good tips and short to read
https://www.bonappetit.com/story/cor...ce-crispy-meat

On 2018-09-15, U.S Janet B > wrote:

> Good tips and short to read
> https://www.bonappetit.com/story/cor...ce-crispy-meat

Cornstarch should not always be substituted for flour.

Back in the day, our company's campus cafeteria had a young
Mexican-American chef. He made his weekly offering of biscuits n'
gravy with cornstarch (the gravy). This made the gravy look and taste
really bizarre.

I mentioned it to him and his defense was, "It's my poetic license as
a chef". I quit eating at that particular cafeteria.

nb

On Saturday, September 15, 2018 at 1:22:02 PM UTC-5, Wayne Boatwright wrote:
>
> Until they began packaging it in the screw-top plastic containers I
> used to pour from the carton into a wide mouth canning jar.
>
>
I presently have mine in a wide mouth jar with tight fitting lid.

On Sat, 15 Sep 2018 18:22:00 -0000 (UTC), Wayne Boatwright
> wrote:

>On Sat 15 Sep 2018 10:06:07a, U.S. Janet B. told us...
>
>>
>> Good tips and short to read
>> https://www.bonappetit.com/story/cor...ce-crispy-meat
>>
>
>Thanks for pointing that out, Janet. Cornstarch is one of those
>"perfect" kitchen staples. I use it for many things. For many years
>it as often used in "cornstarch pudding", not to mention a hoard of
>other uses.
>
>Until they began packaging it in the screw-top plastic containers I
>used to pour from the carton into a wide mouth canning jar.

I haven't seen the plastic container. I've been refilling the
cardboard box from the bulk section of the store forever.

"notbob" > wrote in message
...
> On 2018-09-15, U.S Janet B > wrote:
>
>> Good tips and short to read
>> https://www.bonappetit.com/story/cor...ce-crispy-meat
>
> Cornstarch should not always be substituted for flour.
>
> Back in the day, our company's campus cafeteria had a young
> Mexican-American chef. He made his weekly offering of biscuits n'
> gravy with cornstarch (the gravy). This made the gravy look and taste
> really bizarre.
>
> I mentioned it to him and his defense was, "It's my poetic license as
> a chef". I quit eating at that particular cafeteria.

I dislike cornstarch. It breaks down on reheating. I like wheat or sweet
rice flour.

On Saturday, September 15, 2018 at 2:14:14 PM UTC-4, notbob wrote:
> On 2018-09-15, U.S Janet B > wrote:
>
> > Good tips and short to read
> > https://www.bonappetit.com/story/cor...ce-crispy-meat
>
> Cornstarch should not always be substituted for flour.
>
> Back in the day, our company's campus cafeteria had a young
> Mexican-American chef. He made his weekly offering of biscuits n'
> gravy with cornstarch (the gravy). This made the gravy look and taste
> really bizarre.
>
> I mentioned it to him and his defense was, "It's my poetic license as
> a chef". I quit eating at that particular cafeteria.
>
> nb

You're right about B&G. That wants a flour-based gravy. I use
a cornstarch slurry for turkey and chicken gravies. We just
prefer it that way.

Cindy Hamilton

On Sun, 16 Sep 2018 03:33:13 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, September 15, 2018 at 2:14:14 PM UTC-4, notbob wrote:
>> On 2018-09-15, U.S Janet B > wrote:
>>
>> > Good tips and short to read
>> > https://www.bonappetit.com/story/cor...ce-crispy-meat
>>
>> Cornstarch should not always be substituted for flour.
>>
>> Back in the day, our company's campus cafeteria had a young
>> Mexican-American chef. He made his weekly offering of biscuits n'
>> gravy with cornstarch (the gravy). This made the gravy look and taste
>> really bizarre.
>>
>> I mentioned it to him and his defense was, "It's my poetic license as
>> a chef". I quit eating at that particular cafeteria.
>>
>> nb
>
>You're right about B&G. That wants a flour-based gravy. I use
>a cornstarch slurry for turkey and chicken gravies. We just
>prefer it that way.
>
>Cindy Hamilton

Lotus root starch doesn't break down, but it's expensive.
http://foodsubs.com/ThickenStarch.html

Do i need an egg wash? Boneless ck thighs for Hot boneless wings.
The argo fell right off.
Flour does the trick but i need a better trick.

On Monday, September 17, 2018 at 11:05:30 AM UTC-10, Thomas wrote:
> Do i need an egg wash? Boneless ck thighs for Hot boneless wings.
> The argo fell right off.
> Flour does the trick but i need a better trick.

Wet your chicken, dredge in flour or cornstarch. Let it set for a few minutes. Dip in egg wash. Dip in crumbs or seasoned flour. The important part is the initial flour coating.

Dsi1. Good deal. Did chicken thigh bites. Egg first, cs first followed by a mix of flour and cs. Shook in garlicsaltpepper and 375 fry till done. Looks like Popeyes. Tastes better.

I have always used cs as a thickener, gravy etc.
Never used it as a coating.

Any computer questions for me? I have a good reference.

On Tuesday, September 18, 2018 at 12:18:58 PM UTC-10, Thomas wrote:
> Dsi1. Good deal. Did chicken thigh bites. Egg first, cs first followed by a mix of flour and cs. Shook in garlicsaltpepper and 375 fry till done. Looks like Popeyes. Tastes better.
>
> I have always used cs as a thickener, gravy etc.
> Never used it as a coating.
>
> Any computer questions for me? I have a good reference.

The important part is that you dredge the chicken pieces in flour first. The flour is like paint primer and helps keep the coating/batter/breading from delaminating. As far as cornstarch goes, it works great with seafood and provides a more delicate coating.

Ha ha, I'll have to come up with a good computer question for you. This place blows up if someone asks one of those questions so you got to be careful if you light the fuse...

https://www.amazon.com/photos/share/...oFll0ALTpWuhue

Nice shrimp. What happens when you peel it?

Is it just for a photo op?

On Tuesday, September 18, 2018 at 12:56:41 PM UTC-10, Thomas wrote:
> Nice shrimp. What happens when you peel it?
>
> Is it just for a photo op?

That's the way a lot of folks on this rock like their shrimp. I know it's hard to believe. The truth is that shrimp comes out better when fried at high heat with the shell on because the meat is protected from the high temperatures of the pan. It's actually steamed shrimp, not rubbery fried shrimp. What happens when you eat it? That's a personal question. I like to go the don't ask, don't tell route...

https://www.youtube.com/watch?v=4fzVnfXqXx8

On Tue, 18 Sep 2018 16:18:43 -0700 (PDT), dsi1 >
wrote:

>On Tuesday, September 18, 2018 at 12:56:41 PM UTC-10, Thomas wrote:
>> Nice shrimp. What happens when you peel it?
>>
>> Is it just for a photo op?
>
>That's the way a lot of folks on this rock like their shrimp. I know it's hard to believe.

No, it's not. It's very common. There's a lot of flavour in the shell.

>The truth is that shrimp comes out better when fried at high heat
>with the shell on because the meat is protected from the high
>temperatures of the pan. It's actually steamed shrimp, not rubbery
>fried shrimp.

So Hawaiians eat nice shrimp and we all eat rubbery fried shrimp. The
bullshit never stops.

"Druce" > wrote in message
news
> On Tue, 18 Sep 2018 16:18:43 -0700 (PDT), dsi1 >
> wrote:
>
>>On Tuesday, September 18, 2018 at 12:56:41 PM UTC-10, Thomas wrote:
>>> Nice shrimp. What happens when you peel it?
>>>
>>> Is it just for a photo op?
>>
>>That's the way a lot of folks on this rock like their shrimp. I know it's
>>hard to believe.
>
> No, it's not. It's very common. There's a lot of flavour in the shell.
>
>>The truth is that shrimp comes out better when fried at high heat
>>with the shell on because the meat is protected from the high
>>temperatures of the pan. It's actually steamed shrimp, not rubbery
>>fried shrimp.
>
> So Hawaiians eat nice shrimp and we all eat rubbery fried shrimp. The
> bullshit never stops.


I like them fried in the shell.

Cheri

On 2018-09-18 9:04 PM, Cheri wrote:
> "Druce" > wrote in message

>> So Hawaiians eat nice shrimp and we all eat rubbery fried shrimp. The
>> bullshit never stops.
>
>
> I like them fried in the shell.

I like to grill them in the shell, especially the larger shrimp. Their
shell acts like a thermometer. They curl up and turn pink when the
little critters are cooked.

"Dave Smith" > wrote in message
...
> On 2018-09-18 9:04 PM, Cheri wrote:
>> "Druce" > wrote in message
>
>>> So Hawaiians eat nice shrimp and we all eat rubbery fried shrimp. The
>>> bullshit never stops.
>>
>>
>> I like them fried in the shell.
>
> I like to grill them in the shell, especially the larger shrimp. Their
> shell acts like a thermometer. They curl up and turn pink when the little
> critters are cooked.


Yes, they are good that way, also good dumped frozen in the shell into
boiling water that has lots of spices added to it, when they rise to the top
fish them out pour melted garlic butter over them peel and eat. it's messy,
but good. I think it was Cindy Hamilton in this group that mentioned cooking
frozen shrimp.

Cheri

On Tue, 18 Sep 2018 18:04:41 -0700, "Cheri" >
wrote:

>"Druce" > wrote in message
>news
>> On Tue, 18 Sep 2018 16:18:43 -0700 (PDT), dsi1 >
>> wrote:
>>
>>>On Tuesday, September 18, 2018 at 12:56:41 PM UTC-10, Thomas wrote:
>>>> Nice shrimp. What happens when you peel it?
>>>>
>>>> Is it just for a photo op?
>>>
>>>That's the way a lot of folks on this rock like their shrimp. I know it's
>>>hard to believe.
>>
>> No, it's not. It's very common. There's a lot of flavour in the shell.
>>
>>>The truth is that shrimp comes out better when fried at high heat
>>>with the shell on because the meat is protected from the high
>>>temperatures of the pan. It's actually steamed shrimp, not rubbery
>>>fried shrimp.
>>
>> So Hawaiians eat nice shrimp and we all eat rubbery fried shrimp. The
>> bullshit never stops.
>
>I like them fried in the shell.
>
>Cheri

Hawaiins eat schintinkin' warm water shrimp/seafood. ie, garbage...
warm water seafood is barely good for bait/catfood. Hawaiian seafood
is trash/petfood.

On Tue, 18 Sep 2018 18:04:41 -0700, "Cheri" >
wrote:

>"Druce" > wrote in message
>news
>> On Tue, 18 Sep 2018 16:18:43 -0700 (PDT), dsi1 >
>> wrote:
>>
>>>That's the way a lot of folks on this rock like their shrimp. I know it's
>>>hard to believe.
>>
>> No, it's not. It's very common. There's a lot of flavour in the shell.
>>
>>>The truth is that shrimp comes out better when fried at high heat
>>>with the shell on because the meat is protected from the high
>>>temperatures of the pan. It's actually steamed shrimp, not rubbery
>>>fried shrimp.
>>
>> So Hawaiians eat nice shrimp and we all eat rubbery fried shrimp. The
>> bullshit never stops.
>
>
>I like them fried in the shell.

Me too, it's extra flavour, but I find it does make for a messy
dinner.

On Tue, 18 Sep 2018 21:32:38 -0400, wrote:

>On Tue, 18 Sep 2018 18:04:41 -0700, "Cheri" >
>wrote:
>
>>"Druce" > wrote in message
>>news
>>> On Tue, 18 Sep 2018 16:18:43 -0700 (PDT), dsi1 >
>>> wrote:
>>>
>>>>On Tuesday, September 18, 2018 at 12:56:41 PM UTC-10, Thomas wrote:
>>>>> Nice shrimp. What happens when you peel it?
>>>>>
>>>>> Is it just for a photo op?
>>>>
>>>>That's the way a lot of folks on this rock like their shrimp. I know it's
>>>>hard to believe.
>>>
>>> No, it's not. It's very common. There's a lot of flavour in the shell.
>>>
>>>>The truth is that shrimp comes out better when fried at high heat
>>>>with the shell on because the meat is protected from the high
>>>>temperatures of the pan. It's actually steamed shrimp, not rubbery
>>>>fried shrimp.
>>>
>>> So Hawaiians eat nice shrimp and we all eat rubbery fried shrimp. The
>>> bullshit never stops.
>>
>>I like them fried in the shell.
>>
>>Cheri
>
>Hawaiins eat schintinkin' warm water shrimp/seafood. ie, garbage...
>warm water seafood is barely good for bait/catfood. Hawaiian seafood
>is trash/petfood.

I believe that most of our shrimp (prawns) come from Queensland, which
is probably as hot as Hawaii or hotter. But they taste great. I'm
guessing (!) that the prawns they have in Hawaii taste great too.

"Druce" > wrote in message
...
> On Tue, 18 Sep 2018 18:04:41 -0700, "Cheri" >
> wrote:
>
>>"Druce" > wrote in message
>>news
>>> On Tue, 18 Sep 2018 16:18:43 -0700 (PDT), dsi1 >
>>> wrote:
>>>
>>>>That's the way a lot of folks on this rock like their shrimp. I know
>>>>it's
>>>>hard to believe.
>>>
>>> No, it's not. It's very common. There's a lot of flavour in the shell.
>>>
>>>>The truth is that shrimp comes out better when fried at high heat
>>>>with the shell on because the meat is protected from the high
>>>>temperatures of the pan. It's actually steamed shrimp, not rubbery
>>>>fried shrimp.
>>>
>>> So Hawaiians eat nice shrimp and we all eat rubbery fried shrimp. The
>>> bullshit never stops.
>>
>>
>>I like them fried in the shell.
>
> Me too, it's extra flavour, but I find it does make for a messy
> dinner.


Yes, but worth it.

Cheri

On Tuesday, September 18, 2018 at 9:16:06 PM UTC-4, Cheri wrote:
> "Dave Smith" > wrote in message
> ...
> > On 2018-09-18 9:04 PM, Cheri wrote:
> >> "Druce" > wrote in message
> >
> >>> So Hawaiians eat nice shrimp and we all eat rubbery fried shrimp. The
> >>> bullshit never stops.
> >>
> >>
> >> I like them fried in the shell.
> >
> > I like to grill them in the shell, especially the larger shrimp. Their
> > shell acts like a thermometer. They curl up and turn pink when the little
> > critters are cooked.
>
>
> Yes, they are good that way, also good dumped frozen in the shell into
> boiling water that has lots of spices added to it, when they rise to the top
> fish them out pour melted garlic butter over them peel and eat. it's messy,
> but good. I think it was Cindy Hamilton in this group that mentioned cooking
> frozen shrimp.
>
> Cheri

I might have. I often cook frozen shrimp. If I have time to defrost, I do
it this way:

Brine-Defrost Shrimp

€¢ 1 cup boiling water
€¢ 0.5 cup kosher salt
€¢ 7 cups cold water (some of it ice, if the kitchen is much over 70 F)

Stir boiling water and salt together in a large bowl until salt is almost dissolved. Add cold water; stir until salt is completely dissolved. Add shrimp and let stand until they are soft (up to 45 minutes, but usually less). Drain and proceed with the rest of your shrimp prep.

Looks like this works for a pound or two of shrimp. IIRC, I got this from
Cook's Illustrated, although it might have been Serious Eats.

If you get the shrimp out of the brine right when they're defrosted, they
don't absorb a lot of salt.

Cindy Hamilton

"dsi1" wrote in message
...

On Tuesday, September 18, 2018 at 12:56:41 PM UTC-10, Thomas wrote:
> Nice shrimp. What happens when you peel it?
>
> Is it just for a photo op?

That's the way a lot of folks on this rock like their shrimp. I know it's
hard to believe. The truth is that shrimp comes out better when fried at
high heat with the shell on because the meat is protected from the high
temperatures of the pan. It's actually steamed shrimp, not rubbery fried
shrimp. What happens when you eat it? That's a personal question. I like to
go the don't ask, don't tell route...

https://www.youtube.com/watch?v=4fzVnfXqXx8

==

They look wonderful! Do you eat the shell? The way she was describing it,
it didn't seem like shell, just something very light and crispy with a
lovely flavour

"Druce" wrote in message ...

On Tue, 18 Sep 2018 18:04:41 -0700, "Cheri" >
wrote:

>"Druce" > wrote in message
>news
>> On Tue, 18 Sep 2018 16:18:43 -0700 (PDT), dsi1 >
>> wrote:
>>
>>>That's the way a lot of folks on this rock like their shrimp. I know it's
>>>hard to believe.
>>
>> No, it's not. It's very common. There's a lot of flavour in the shell.
>>
>>>The truth is that shrimp comes out better when fried at high heat
>>>with the shell on because the meat is protected from the high
>>>temperatures of the pan. It's actually steamed shrimp, not rubbery
>>>fried shrimp.
>>
>> So Hawaiians eat nice shrimp and we all eat rubbery fried shrimp. The
>> bullshit never stops.
>
>
>I like them fried in the shell.

Me too, it's extra flavour, but I find it does make for a messy
dinner.

==

Do you eat the shell?

On 9/16/2018 6:33 AM, Cindy Hamilton wrote:
> On Saturday, September 15, 2018 at 2:14:14 PM UTC-4, notbob wrote:
>> On 2018-09-15, U.S Janet B > wrote:
>>
>>> Good tips and short to read
>>> https://www.bonappetit.com/story/cor...ce-crispy-meat
>>
>> Cornstarch should not always be substituted for flour.
>>
>> Back in the day, our company's campus cafeteria had a young
>> Mexican-American chef. He made his weekly offering of biscuits n'
>> gravy with cornstarch (the gravy). This made the gravy look and taste
>> really bizarre.
>>
>> I mentioned it to him and his defense was, "It's my poetic license as
>> a chef". I quit eating at that particular cafeteria.
>>
>> nb
>
> You're right about B&G. That wants a flour-based gravy. I use
> a cornstarch slurry for turkey and chicken gravies. We just
> prefer it that way.
>
> Cindy Hamilton
>
Add some beef gravies and stews, too. I've been using a cornstarch
slurry to thicken gravies for decades. Some things are better with
flour, sure. But for really smooth gravies cornstarch is perfect. Some
people use arrowroot - same results but arrowroot is much more
expensive. The difference is the cornstarch dissolves completely.

I would never attempt making sausage gravy with cornstarch. It requires
a roux of flour, butter and milk. Not the same thing at all.

Jill

On Wednesday, September 19, 2018 at 3:35:23 AM UTC-10, Ophelia wrote:
>
> They look wonderful! Do you eat the shell? The way she was describing it,
> it didn't seem like shell, just something very light and crispy with a
> lovely flavour

I don't eat the shell. This is a messy way to eat shrimp but it's our way. We learned to cook shrimp this way from the Chinese. The crispy shell is still shrimp shell but the advantage of eating the shell is that it's a less messy, faster, and tastier.

There's probably some danger in eating shrimp shell but my guess is that it's going to be trending. A little danger is not going to stop the younger generation.

On Wed, 19 Sep 2018 11:01:41 -0400, jmcquown >
wrote:

>On 9/16/2018 6:33 AM, Cindy Hamilton wrote:
>> On Saturday, September 15, 2018 at 2:14:14 PM UTC-4, notbob wrote:
>>> On 2018-09-15, U.S Janet B > wrote:
>>>
>>>> Good tips and short to read
>>>> https://www.bonappetit.com/story/cor...ce-crispy-meat
>>>
>>> Cornstarch should not always be substituted for flour.
>>>
>>> Back in the day, our company's campus cafeteria had a young
>>> Mexican-American chef. He made his weekly offering of biscuits n'
>>> gravy with cornstarch (the gravy). This made the gravy look and taste
>>> really bizarre.
>>>
>>> I mentioned it to him and his defense was, "It's my poetic license as
>>> a chef". I quit eating at that particular cafeteria.
>>>
>>> nb
>>
>> You're right about B&G. That wants a flour-based gravy. I use
>> a cornstarch slurry for turkey and chicken gravies. We just
>> prefer it that way.
>>
>> Cindy Hamilton
>>
>Add some beef gravies and stews, too. I've been using a cornstarch
>slurry to thicken gravies for decades. Some things are better with
>flour, sure. But for really smooth gravies cornstarch is perfect. Some
>people use arrowroot - same results but arrowroot is much more
>expensive. The difference is the cornstarch dissolves completely.
>
>I would never attempt making sausage gravy with cornstarch. It requires
>a roux of flour, butter and milk. Not the same thing at all.
>
>Jill

for the kind of gravy that you put over your fried chicken, chicken
fried steak, etc., IMO, you need to make the flour type gravy where
the flour is browned in the pan fond. But stews, soups, stir fry,
things like that, the corn starch slurry does best. It's a flavor and
mouth feel thing.
Janet US

"Ophelia" > wrote in message
...
>
>
> "Druce" wrote in message
> ...
>
> On Tue, 18 Sep 2018 18:04:41 -0700, "Cheri" >
> wrote:
>
>>"Druce" > wrote in message
>>news
>>> On Tue, 18 Sep 2018 16:18:43 -0700 (PDT), dsi1 >
>>> wrote:
>>>
>>>>That's the way a lot of folks on this rock like their shrimp. I know
>>>>it's
>>>>hard to believe.
>>>
>>> No, it's not. It's very common. There's a lot of flavour in the shell.
>>>
>>>>The truth is that shrimp comes out better when fried at high heat
>>>>with the shell on because the meat is protected from the high
>>>>temperatures of the pan. It's actually steamed shrimp, not rubbery
>>>>fried shrimp.
>>>
>>> So Hawaiians eat nice shrimp and we all eat rubbery fried shrimp. The
>>> bullshit never stops.
>>
>>
>>I like them fried in the shell.
>
> Me too, it's extra flavour, but I find it does make for a messy
> dinner.
>
> ==
>
> Do you eat the shell?


I do when I make them that way.

Cheri

"dsi1" > wrote in message
...
> On Wednesday, September 19, 2018 at 3:35:23 AM UTC-10, Ophelia wrote:
>>
>> They look wonderful! Do you eat the shell? The way she was describing
>> it,
>> it didn't seem like shell, just something very light and crispy with a
>> lovely flavour
>
> I don't eat the shell. This is a messy way to eat shrimp but it's our way.
> We learned to cook shrimp this way from the Chinese. The crispy shell is
> still shrimp shell but the advantage of eating the shell is that it's a
> less messy, faster, and tastier.
>
> There's probably some danger in eating shrimp shell but my guess is that
> it's going to be trending. A little danger is not going to stop the
> younger generation.


It's been around for a very long time, haven't heard of anyone dying from it
yet, but there is always a first time.

Cheri

On Wednesday, September 19, 2018 at 11:01:52 AM UTC-4, Jill McQuown wrote:
> On 9/16/2018 6:33 AM, Cindy Hamilton wrote:
> > On Saturday, September 15, 2018 at 2:14:14 PM UTC-4, notbob wrote:
> >> On 2018-09-15, U.S Janet B > wrote:
> >>
> >>> Good tips and short to read
> >>> https://www.bonappetit.com/story/cor...ce-crispy-meat
> >>
> >> Cornstarch should not always be substituted for flour.
> >>
> >> Back in the day, our company's campus cafeteria had a young
> >> Mexican-American chef. He made his weekly offering of biscuits n'
> >> gravy with cornstarch (the gravy). This made the gravy look and taste
> >> really bizarre.
> >>
> >> I mentioned it to him and his defense was, "It's my poetic license as
> >> a chef". I quit eating at that particular cafeteria.
> >>
> >> nb
> >
> > You're right about B&G. That wants a flour-based gravy. I use
> > a cornstarch slurry for turkey and chicken gravies. We just
> > prefer it that way.
> >
> > Cindy Hamilton
> >
> Add some beef gravies and stews, too.

I don't do an awful lot with beef gravy. After sauteeing the mirepoix
for stew or pot roast I add a couple of tablespoons of flour to thicken
the gravy, but not very much.

For other beef roasts, we never get enough dripping for gravy. The
juices pretty much stay in the meat.

> I would never attempt making sausage gravy with cornstarch. It requires
> a roux of flour, butter and milk. Not the same thing at all.
>
> Jill

I thought the roux was formed with the sausage grease.

Cindy Hamilton

On 2018-09-19 10:21 AM, dsi1 wrote:
> On Wednesday, September 19, 2018 at 3:35:23 AM UTC-10, Ophelia wrote:
>>
>> They look wonderful! Do you eat the shell? The way she was describing it,
>> it didn't seem like shell, just something very light and crispy with a
>> lovely flavour
>
> I don't eat the shell. This is a messy way to eat shrimp but it's our way. We learned to cook shrimp this way from the Chinese. The crispy shell is still shrimp shell but the advantage of eating the shell is that it's a less messy, faster, and tastier.
>
> There's probably some danger in eating shrimp shell but my guess is that it's going to be trending. A little danger is not going to stop the younger generation.
>
Depends on the size. We used to eat them with the shell on, but then,
they were very small.

On 2018-09-19 12:21 PM, dsi1 wrote:
> On Wednesday, September 19, 2018 at 3:35:23 AM UTC-10, Ophelia
> wrote:
>>
>> They look wonderful! Do you eat the shell? The way she was
>> describing it, it didn't seem like shell, just something very light
>> and crispy with a lovely flavour
>
> I don't eat the shell. This is a messy way to eat shrimp but it's our
> way. We learned to cook shrimp this way from the Chinese. The crispy
> shell is still shrimp shell but the advantage of eating the shell is
> that it's a less messy, faster, and tastier.
>
> There's probably some danger in eating shrimp shell but my guess is
> that it's going to be trending. A little danger is not going to stop
> the younger generation.
>


It is a money saving move. People eat fewer shrimp if they have to peel
them.

On 2018-09-19 1:12 PM, graham wrote:
> On 2018-09-19 10:21 AM, dsi1 wrote:
>>
>> There's probably some danger in eating shrimp shell but my guess is
>> that it's going to be trending. A little danger is not going to stop
>> the younger generation.
>>
> Depends on the size. We used to eat them with the shell on, but then,
> they were very small.


Very true. Really small shrimp have thin shells. Some larger shrimp have
thin, flimsy shells, but when you get the big tiger shrimps you would
not want to even try to bite those suckers.

On 9/19/2018 12:27 PM, U.S. Janet B. wrote:
> On Wed, 19 Sep 2018 11:01:41 -0400, jmcquown >
> wrote:
>
>> On 9/16/2018 6:33 AM, Cindy Hamilton wrote:
>>> On Saturday, September 15, 2018 at 2:14:14 PM UTC-4, notbob wrote:
>>>> On 2018-09-15, U.S Janet B > wrote:
>>>>
>>>>> Good tips and short to read
>>>>> https://www.bonappetit.com/story/cor...ce-crispy-meat
>>>>
>>>> Cornstarch should not always be substituted for flour.
>>>>
>>>> Back in the day, our company's campus cafeteria had a young
>>>> Mexican-American chef. He made his weekly offering of biscuits n'
>>>> gravy with cornstarch (the gravy). This made the gravy look and taste
>>>> really bizarre.
>>>>
>>>> I mentioned it to him and his defense was, "It's my poetic license as
>>>> a chef". I quit eating at that particular cafeteria.
>>>>
>>>> nb
>>>
>>> You're right about B&G. That wants a flour-based gravy. I use
>>> a cornstarch slurry for turkey and chicken gravies. We just
>>> prefer it that way.
>>>
>>> Cindy Hamilton
>>>
>> Add some beef gravies and stews, too. I've been using a cornstarch
>> slurry to thicken gravies for decades. Some things are better with
>> flour, sure. But for really smooth gravies cornstarch is perfect. Some
>> people use arrowroot - same results but arrowroot is much more
>> expensive. The difference is the cornstarch dissolves completely.
>>
>> I would never attempt making sausage gravy with cornstarch. It requires
>> a roux of flour, butter and milk. Not the same thing at all.
>>
>> Jill
>
> for the kind of gravy that you put over your fried chicken, chicken
> fried steak, etc., IMO, you need to make the flour type gravy where
> the flour is browned in the pan fond. But stews, soups, stir fry,
> things like that, the corn starch slurry does best. It's a flavor and
> mouth feel thing.
> Janet US
> Absolutely. There are different types of gravies. I would not use
cornstarch to make sausage gravy or cream gravy.

Jill

On Wednesday, September 19, 2018 at 6:48:05 AM UTC-10, Cheri wrote:
>
>
> It's been around for a very long time, haven't heard of anyone dying from it
> yet, but there is always a first time.
>
> Cheri

If it's trending, you can expect to read that it's dangerous on the internet sooner rather than later.

Ophelia wrote:
>
> They look wonderful! Do you eat the shell?

You don't eat shrimp shells. No! Nasty and tacky.
Some here claim they do but if it's true,
they must also eat banana peals and egg shells.

Best to cook shrimp in the shells as they
have a lot of flavor but once cooked, you
don't eat the darn shells.

If you cook them in plain water, you have a good seafood broth to
use for something else.

On Wednesday, September 19, 2018 at 2:53:42 PM UTC-4, Gary wrote:
> Ophelia wrote:
> >
> > They look wonderful! Do you eat the shell?
>
> You don't eat shrimp shells. No! Nasty and tacky.
> Some here claim they do but if it's true,
> they must also eat banana peals and egg shells.

When I was young and got shrimp with the tail section of the shell
still on it, I ate that part of the shell. My digestive system is
too old for that now. This was almost invariably deep-fried shrimp.

> Best to cook shrimp in the shells as they
> have a lot of flavor but once cooked, you
> don't eat the darn shells.
>
> If you cook them in plain water, you have a good seafood broth to
> use for something else.

I'd rather cook them in water with a little pickling spice, but
my husband doesn't like that. I've never had a need for seafood
broth.

Cindy Hamilton

On Wed, 19 Sep 2018 14:38:55 +0100, "Ophelia" >
wrote:

>
>
>"Druce" wrote in message ...
>
>On Tue, 18 Sep 2018 18:04:41 -0700, "Cheri" >
>wrote:
>
>>"Druce" > wrote in message
>>news
>>> On Tue, 18 Sep 2018 16:18:43 -0700 (PDT), dsi1 >
>>> wrote:
>>>
>>>>That's the way a lot of folks on this rock like their shrimp. I know it's
>>>>hard to believe.
>>>
>>> No, it's not. It's very common. There's a lot of flavour in the shell.
>>>
>>>>The truth is that shrimp comes out better when fried at high heat
>>>>with the shell on because the meat is protected from the high
>>>>temperatures of the pan. It's actually steamed shrimp, not rubbery
>>>>fried shrimp.
>>>
>>> So Hawaiians eat nice shrimp and we all eat rubbery fried shrimp. The
>>> bullshit never stops.
>>
>>
>>I like them fried in the shell.
>
>Me too, it's extra flavour, but I find it does make for a messy
>dinner.
>
>==
>
>Do you eat the shell?

No, I'll have to disassemble them on the plate.

On Wed, 19 Sep 2018 09:45:30 -0700, "Cheri" >
wrote:

>"Ophelia" > wrote in message
...
>>
>>
>> "Druce" wrote in message
>> ...
>>
>> On Tue, 18 Sep 2018 18:04:41 -0700, "Cheri" >
>> wrote:
>>
>>>"Druce" > wrote in message
>>>news >>>> On Tue, 18 Sep 2018 16:18:43 -0700 (PDT), dsi1 >
>>>> wrote:
>>>>
>>>>>That's the way a lot of folks on this rock like their shrimp. I know
>>>>>it's
>>>>>hard to believe.
>>>>
>>>> No, it's not. It's very common. There's a lot of flavour in the shell.
>>>>
>>>>>The truth is that shrimp comes out better when fried at high heat
>>>>>with the shell on because the meat is protected from the high
>>>>>temperatures of the pan. It's actually steamed shrimp, not rubbery
>>>>>fried shrimp.
>>>>
>>>> So Hawaiians eat nice shrimp and we all eat rubbery fried shrimp. The
>>>> bullshit never stops.
>>>
>>>
>>>I like them fried in the shell.
>>
>> Me too, it's extra flavour, but I find it does make for a messy
>> dinner.
>>
>> ==
>>
>> Do you eat the shell?
>
>
>I do when I make them that way.

You must have a different kind of shrimp than we have here. I couldn't
imagine chewing the shell.

On Wed, 19 Sep 2018 14:00:05 -0400, Dave Smith
> wrote:

>On 2018-09-19 1:12 PM, graham wrote:
>> On 2018-09-19 10:21 AM, dsi1 wrote:
>>>
>>> There's probably some danger in eating shrimp shell but my guess is
>>> that it's going to be trending. A little danger is not going to stop
>>> the younger generation.
>>>
>> Depends on the size. We used to eat them with the shell on, but then,
>> they were very small.
>
>
>Very true. Really small shrimp have thin shells. Some larger shrimp have
>thin, flimsy shells, but when you get the big tiger shrimps you would
>not want to even try to bite those suckers.

Those are what we have a lot he tiger prawns. The shell isn't
edible.