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Shrimp "count" and flavor...
Dave Smith wrote:
> OmManiPadmiOmelet wrote: > > >>I get fresh frozen raw. While I'm sure fresh or live is better, fresh >>frozen raw is superior to fresh frozen cooked. <G> Same goes for pretty >>much any sea bugs. >> >>I get live crabs when I can afford them. ;-d > > > I live to far from the ocean. I have never even seen a live crab. I'm so sorry. :-( I live a good 4 hours away and all we have native are blue crabs which I just hate to bother with. The stores import live dungeness from California in season. I guess you don't have any stores that do that? CM in Austin charges around $12.00 per lb. for live. Live lobsters are pretty much available year round but they are pricey. > > >>>Cooked up some linguine, sauteed the prawns with finely shredded green >>>onions, smidgen of chilli, loads of black pepper then tossed the whole >>>lot through the drained linguine with a heap of olive oil... sooooooo >>>yum! >> >>Oh yah! >> >>Like I said in earlier threads, my preffered flavorings for sea bugs are >> dill, lemon, and a bit of garlic and white pepper and the usual oil is >>a mix of butter and EVOO. But for the deep fryer, I'm using pure peanut oil. > > > In the summer I like to get the jumbo shrimp and marinate them in the shell in > olive oil, lime juice, lots of crushed garlic, lots of salt, some pepper, > Worcestershire sauce, parsley and hot sauce. Marinate for an hour or two then > grill.... in the shell. They can be skewered or you can use on of those > grilling trays with the holes. When you do them on high heat you just start > laying them out on the grill. By the time you get them all on the grill it is > time to go back and start turning them, and by the time you get them all turned > it is time to start taking them off. Yep! I only cook shrimp until the entire critter is pink, then I take it off the heat. I've seen those grilling trays for veggies but have not purchased one yet. I think they are a cool idea. > > They taste better in the shell and having to peel them with greasy fingers slows > down the intake :-) Well, I guess I'm going to really have to give that a try..... > > > |
Shrimp "count" and flavor...
Chatty Cathy (a.k.a. cathyxyz) wrote:
> OmManiPadmiOmelet wrote: > >> Batter suggestions? >> I'd want to go light, probably like I did the shrimp today. >> >> Perhaps a home made tempura? >> >> Gotta be wheat free........ >> >> I used arrowroot today. It was incredible. ;-d >> >> > Hmmm. We just made batter with plain old wheat flour and egg and > water... try your batter, sure it would be very nice. You said it was > crunchy? That'll do it. > Yes, it was crunchy and more of a coating than a batter. I just kept the shrimp wet with water after rinsing and mixed some seasoning with the arrowroot, then dredged them. They were very lightly coated so it made a nice crunchy coating on the shrimp without absorbing a lot of grease. |
Shrimp "count" and flavor...
Dave Smith wrote:
> > OmManiPadmiOmelet wrote: > > > Reg wrote: > > > > > > Smoked shrimp, Ahhh... > > > > Not tried that... ;-) > > > > Shrimp and mushroom kebabs MUST be in my future......... > > Probably not a good idea. Shrimp cook very quickly on the grill. Better > to do shrimp kebabs and veggie kebabs and serve them together. There's a difference between grilling (as in kebabs) and smoking (which implies BBQ). Grilling is high-temperature, while BBQ is low-temperature. I've smoked quick-cooking foods such as shrimp and oysters on the BBQ, and they can be quite good without being overcooked. One of my favorites are large fresh oysters smoked on the BBQ, then submerged in olive oil and refrigerated. After they're cold, slice thinly. Unfortunately, that big muscle that hold the shells together becomes too tough to eat, but the rest of the smoky oyster-flesh is excellent. |
Shrimp "count" and flavor...
OmManiPadmiOmelet wrote: > The smaller the shrimp, the lower the price, but also (I think) the > lower the flavor... The flavor is different. > > I really do not like to purchase anything smaller than 30-40. > [snip] > > The larger the shrimp, the richer the flavor so I think it's worth > paying more per lb. > > Comments????? I agree that the larger shrimp taste "richer," a good choice of words, and that the cutoff is right around 30-40, maybe as small as 50. Another thing is that deveining small shrimp is a bitch, and not worth it because if you're boiling/steaming in the shell you have too much gritty crap going on. The tiny shrimp come shelled, probably by some machine, and I think that the process robs them of flavor. The 30-40 count strike a good balance price wise, but also, IMO, flavor wise. The really big ones just don't seem to taste enough like the ocean. I do buy the 60-70 count ones because sometimes they're really cheap, but that's if I'm going to have an hour long shrimp feed, and I heve a big bowl of water to rinse them/my fingers as I devein and eat them, one by one. --Bryan |
Shrimp "count" and flavor...
Steve Wertz wrote:
> On Fri, 21 Apr 2006 20:11:53 -0700, Mark Thorson wrote: > > >>One of my favorites are large fresh oysters >>smoked on the BBQ, then submerged in olive oil >>and refrigerated. After they're cold, slice >>thinly. Unfortunately, that big muscle that >>hold the shells together becomes too tough >>to eat, but the rest of the smoky oyster-flesh >>is excellent. > > > Mussels are even better than oysters. Get some big greenlip > mussels on the half shell (pre-cooked is OK), run lightly with > olive oil and sprinkle on a fennel, chili powder, thyme, pepper > and sea salt rub (blackened fish or Creole/Cajun seasoning works > too). Set in the smoker on racks or crumpled foil at a low > (200F) for 2 hours over hickory or oak. Store just like you did > your oysters. > > -sw Smoked mussels are outstanding. I agree they're even better than oysters, which are pretty damn good. I also did this with razor clams this week. Remove the top shell, smoke at 160 F or so with alder for about an hour. Spectacular results. -- Reg |
Shrimp "count" and flavor...
Dave Smith wrote: > > I live to far from the ocean. I have never even seen a live crab. Get thee to the ocean, man! I could not live anywhere else. I lived in the midwest for 35 years - I would now die without access to the Pacific. > In the summer I like to get the jumbo shrimp and marinate them in the shell in > olive oil, lime juice, lots of crushed garlic, lots of salt, some pepper, > Worcestershire sauce, parsley and hot sauce. Marinate for an hour or two then > grill.... in the shell. They can be skewered or you can use on of those > grilling trays with the holes. When you do them on high heat you just start > laying them out on the grill. By the time you get them all on the grill it is > time to go back and start turning them, and by the time you get them all turned > it is time to start taking them off. > > They taste better in the shell and having to peel them with greasy fingers slows > down the intake :-) I prefer to grill peeled. I hate having to peel off the shell afterward. Eating shrimp makes me sad. All of those beautiful creatures dying to make one meal. I am a total sucker for sea-life, though, and don't eat fish. I don't feel so bad if they are farmed - at least that way they are farmed for food and not taken from the wild. -L. |
Shrimp "count" and flavor...
Steve Wertz wrote:
> On Sat, 22 Apr 2006 04:12:25 GMT, Reg wrote: > >> >>Smoked mussels are outstanding. I agree they're even better than >>oysters, which are pretty damn good. >> >>I also did this with razor clams this week. Remove the top shell, >>smoke at 160 F or so with alder for about an hour. Spectacular >>results. > > > Razor clams (and soft shell clams) are excellent, too. I can't > get them fresh though, only shucked and canned. > They sell them live over on Clement St. Thank God for The Asian Peoples. > DO you smoke your mussels as long as I do? I see you don't > smaoke your clams very long as they probably get tough? > I smoke mussels for about the same time but not quite as hot. 160-180 F. And yes, I find clams are more sensitive and get tough very easily. They have a smaller window of doneness than mussels and I have to pull them earlier. > Greenlip mussels I doin't have a problem with. If I use black > mussels, I don't smoke them as long. I'd rather not use black > mussles, period, as they're metallic tasting to me. Yeah, I perceive it as sort of iodine. -- Reg |
Shrimp "count" and flavor...
On Fri, 21 Apr 2006 15:19:05 -0500, OmManiPadmiOmelet wrote:
> jay wrote: >> Small FRESH shrimp are delicious. My experience with caught fresh shrimp is >> the larger they get the less tasty they are. > Really!?!?!? Yes..absolutely. > See, it's been my experience with FF from the store that the bigger > shrimps taste better. > > The little salad dudes from the local gulf taste more like iodine than > meat... probably frozen/peeled/cooked > Where are you getting them from? Rockport/Fulton lately..but also Matagorda. Last large ones were 6$ per pound and were about 6 to the pound, heads on. HUGE..Biggest Gulf Shrimp I have EVER seen. The smaller ones were 3 per pound and about 30 to the pound, again with heads on. The small were still jumping. Fulton was having an Oyster fest (March).. unloading sacks from the boats with a fork lift..too GOOD! Matagorda oysters are the best oysters! |
Shrimp "count" and flavor...
On Fri, 21 Apr 2006 23:21:33 -0700, -L. wrote:
> I prefer to grill peeled. I hate having to peel off the shell > afterward. The shell holds the moisture. > Eating shrimp makes me sad. All of those beautiful creatures dying to > make one meal. I am a total sucker for sea-life, though, and don't eat > fish. I don't feel so bad if they are farmed - at least that way they > are farmed for food and not taken from the wild. You are kidding right? The sea is the ultimate food chain. Swim in the ocean.. you are the bait. A fish farm seems the least humane to me. |
Shrimp "count" and flavor...
jay wrote: > > You are kidding right? The sea is the ultimate food chain. Swim in the > ocean.. you are the bait. If people caught their fish by swimming freely in the ocean I would feel a lot differently about it. Humans rape the sea. > A fish farm seems the least humane to me. Not any less humane than any other farm. -L. |
Shrimp "count" and flavor...
Mark Thorson wrote:
> > I've smoked quick-cooking foods such as shrimp > and oysters on the BBQ, and they can be quite good > without being overcooked. I forgot to mention that the shells from smoked shrimp can be simmered to make an interesting smoky shrimp stock. |
Shrimp "count" and flavor...
On Sat, 22 Apr 2006 09:31:53 -0700, -L. wrote:
> > jay wrote: >> >> You are kidding right? The sea is the ultimate food chain. Swim in the >> ocean.. you are the bait. > > If people caught their fish by swimming freely in the ocean I would > feel a lot differently about it. Humans rape the sea. > > >> A fish farm seems the least humane to me. > > Not any less humane than any other farm. > > -L. True.,. |
Shrimp "count" and flavor...
Food Snob wrote: > OmManiPadmiOmelet wrote: > > The smaller the shrimp, the lower the price, but also (I think) the > > lower the flavor... > > The flavor is different. > > > > I really do not like to purchase anything smaller than 30-40. > > > [snip] > > > > The larger the shrimp, the richer the flavor so I think it's worth > > paying more per lb. > > > > Comments????? > > I agree that the larger shrimp taste "richer," a good choice of words, > and that the cutoff is right around 30-40, maybe as small as 50. > Another thing is that deveining small shrimp is a bitch, and not worth > it because if you're boiling/steaming in the shell you have too much > gritty crap going on. The tiny shrimp come shelled, probably by some > machine, and I think that the process robs them of flavor. The 30-40 > count strike a good balance price wise, but also, IMO, flavor wise. > The really big ones just don't seem to taste enough like the ocean. I > do buy the 60-70 count ones because sometimes they're really cheap, but > that's if I'm going to have an hour long shrimp feed, and I heve a big > bowl of water to rinse them/my fingers as I devein and eat them, one by > one. You're full of shit... what're you like maybe 20 years old... you don't know what you're talking about. Shrimp hasn't much flavor regardless, other than a mild generic fishiness... it derives its flavor from whatever seasonings are used in the dish in which it's served... like with shrimp cocktail pretty much all you taste is the horseradish-ketchup sauce... could be over cooked cod fish sticks and blindfolded you'd not know the difference. Most of the flavor associated with shrimp (like 95%) is in its shell... most folks toss that in the trash prior to even cooking. Anyway most folks over cook shrimp till it's dry and what little flavor it contained has oozed away... and in the vast, vast instances folks are cooking frozen, not fresh shrimp... most folks in the US have never eaten fresh shrimp so they've no clue how shrimp tastes anyway. And those bags of frozen boiled shrimp are so disgusting even my cats won't eat that. This past new years I suckered myself into buying one of those frozen shrimp cocktail rings (been like 30 years since the last one) thinking a treat for my cats, I couldn't eat any and neither would they, all went in the trash. Even many fish mongers are selling thawed frozen shrimp as fresh, so be warned.... when thawed most of the shrimp flavor oozes away in the seepage. To get fresh shrimp you pretty much need to live near to where the small independent shrimper fleet docks... the larger boats work with the factory ship, they stay out months at a time. Most times the frozen shrimp from the stupidmarket was caught like six months ago, even for frozen it's way past its prime. On Lung Guyland I could get fresh caught shrimp, but much more easily years ago... then the best way to cook them was the same day they were caught, at the sea shore boiled in sea water, along with a real old fashioned clam bake... burlap sacks of long neck Knickerbocker tethered in the surf, back when you needed to pry off the cap and it had a real cork liner, beer that never touched metal or plastic. There is no more real shrimp just like there is no more real beer. Keep one thing in mind, if you find yourself wanting to squeeze lemon on shellfish or otherwise lace it with hot sauce, garlic, and other strongly flavored seasonings it's probably not fresh.... fresh ocean shellfish properly prepared needs no other seasoning but to be cooked with its own sea water. There's no more fresh sea water either, it's all polluted... and I ain't talkin' it being afloat with turds and condoms, it's the poisons you can't see you need to worry about. Sheldon |
Shrimp "count" and flavor...
Steve Wertz wrote: > On Fri, 21 Apr 2006 13:43:34 -0500, OmManiPadmiOmelet wrote: > > > But anyhoo, back to the subject line, I've found that teensy little > > salad shrimp that sell for under $3.00 per lb. have virtually NO flavor. > > I think they just add ambiance and color to a dish. They were cooked to death and without their shells. > > The larger the shrimp, the richer the flavor so I think it's worth > > paying more per lb. Larger shrimp are typically cooked in their shell > > Smaller shrimp have more flavor. Smaller shrimp have more shell. But, if shrimp shells are removed prior to cooking you may as well eat tofu marinated in clam juice. Sheldon |
Shrimp "count" and flavor...
Sheldon wrote: > [snip] Most of > the flavor associated with shrimp (like 95%) is in its shell... most > folks toss that in the trash prior to even cooking. True. Whenever possible it's best to cook them shell on. > > [snip] To get fresh shrimp you pretty much > need to live near to where the small independent shrimper fleet > docks... [snip] On Lung Guyland I could get fresh caught shrimp, but much more > easily years ago... One of the real (and few) benefits to living in Southeast Alaska was that you could occasionally buy fresh shrimp right off the shrimper's boat. Usually led by a hand-drawn sign down to the docks, and no questions asked. > [snip] There > is no more real shrimp just like there is no more real beer. > There is, we just aren't able to live near it any more. Here in the megalopolis we sometimes find live shrimp in the tanks at the large Asian market. And live crabs. And eels and snakes and frogs and turtles, depending on season or availability. We stick to shrimp and crabs. -aem |
Shrimp "count" and flavor...
Sheldon wrote:
> Food Snob wrote: > >>OmManiPadmiOmelet wrote: >> >>>The smaller the shrimp, the lower the price, but also (I think) the >>>lower the flavor... >> >>The flavor is different. >> >>>I really do not like to purchase anything smaller than 30-40. >>> >> >>[snip] >> >>>The larger the shrimp, the richer the flavor so I think it's worth >>>paying more per lb. >>> >>>Comments????? >> >>I agree that the larger shrimp taste "richer," a good choice of words, >>and that the cutoff is right around 30-40, maybe as small as 50. >>Another thing is that deveining small shrimp is a bitch, and not worth >>it because if you're boiling/steaming in the shell you have too much >>gritty crap going on. The tiny shrimp come shelled, probably by some >>machine, and I think that the process robs them of flavor. The 30-40 >>count strike a good balance price wise, but also, IMO, flavor wise. >>The really big ones just don't seem to taste enough like the ocean. I >>do buy the 60-70 count ones because sometimes they're really cheap, but >>that's if I'm going to have an hour long shrimp feed, and I heve a big >>bowl of water to rinse them/my fingers as I devein and eat them, one by >>one. > > > You're full of shit... what're you like maybe 20 years old... you don't > know what you're talking about. > > Shrimp hasn't much flavor regardless, other than a mild generic > fishiness... it derives its flavor from whatever seasonings are used in > the dish in which it's served... like with shrimp cocktail pretty much > all you taste is the horseradish-ketchup sauce... could be over cooked > cod fish sticks and blindfolded you'd not know the difference. Most of > the flavor associated with shrimp (like 95%) is in its shell... most > folks toss that in the trash prior to even cooking. > > Anyway most folks over cook shrimp till it's dry and what little flavor > it contained has oozed away... and in the vast, vast instances folks > are cooking frozen, not fresh shrimp... most folks in the US have never > eaten fresh shrimp so they've no clue how shrimp tastes anyway. And > those bags of frozen boiled shrimp are so disgusting even my cats won't > eat that. This past new years I suckered myself into buying one of > those frozen shrimp cocktail rings (been like 30 years since the last > one) thinking a treat for my cats, I couldn't eat any and neither would > they, all went in the trash. Even many fish mongers are selling thawed > frozen shrimp as fresh, so be warned.... when thawed most of the shrimp > flavor oozes away in the seepage. To get fresh shrimp you pretty much > need to live near to where the small independent shrimper fleet > docks... the larger boats work with the factory ship, they stay out > months at a time. Most times the frozen shrimp from the stupidmarket > was caught like six months ago, even for frozen it's way past its > prime. On Lung Guyland I could get fresh caught shrimp, but much more > easily years ago... then the best way to cook them was the same day > they were caught, at the sea shore boiled in sea water, along with a > real old fashioned clam bake... burlap sacks of long neck Knickerbocker > tethered in the surf, back when you needed to pry off the cap and it > had a real cork liner, beer that never touched metal or plastic. There > is no more real shrimp just like there is no more real beer. > > Keep one thing in mind, if you find yourself wanting to squeeze lemon > on shellfish or otherwise lace it with hot sauce, garlic, and other > strongly flavored seasonings it's probably not fresh.... fresh ocean > shellfish properly prepared needs no other seasoning but to be cooked > with its own sea water. There's no more fresh sea water either, it's > all polluted... and I ain't talkin' it being afloat with turds and > condoms, it's the poisons you can't see you need to worry about. > > Sheldon > Nice rant. ;-) I don't agree that fresh frozen _raw_ shrimp has no flavor. While I do like to sautee' it in a little butter, olive oil, dill weed and just a dash of garlic, it has a rich sweet flavor all it's own. Pre-cooked cocktail shrimp tastes like water with a little fish soaked in it. :-P Not worth the $$$. I DO agree that fresh shrimp is the best! If I get out of the house early enough and head to Port Aransas, I can purchase fresh whold shrimp right off the boats. In some cases, I can get it live when it's being kept as bait shrimp. It's like cooking fresh live crabs. There really is no comparison between those and fresh frozen. But, I can't always do that and shrimp eaten on a fairly regular basis is the one thing that reliably increases my HDL Cholesterol. If anyone is interested in that phenomenon, e-mail me and ask me for some numbers. ;-) |
Shrimp "count" and flavor...
aem wrote:
> Sheldon wrote: > >> [snip] Most of >>the flavor associated with shrimp (like 95%) is in its shell... most >>folks toss that in the trash prior to even cooking. > > > True. Whenever possible it's best to cook them shell on. > >>[snip] To get fresh shrimp you pretty much >>need to live near to where the small independent shrimper fleet >>docks... [snip] On Lung Guyland I could get fresh caught shrimp, but much more >>easily years ago... > > > One of the real (and few) benefits to living in Southeast Alaska was > that you could occasionally buy fresh shrimp right off the shrimper's > boat. Usually led by a hand-drawn sign down to the docks, and no > questions asked. > > >>[snip] There >>is no more real shrimp just like there is no more real beer. >> > > There is, we just aren't able to live near it any more. Here in the > megalopolis we sometimes find live shrimp in the tanks at the large > Asian market. And live crabs. And eels and snakes and frogs and > turtles, depending on season or availability. We stick to shrimp and > crabs. -aem > Don't underestimate eel. I'd LOVE to be able to get fresh eel! The frozen ones tend to be a bit old. :-( |
Shrimp "count" and flavor...
aem wrote: > Sheldon wrote: > > [snip] Most of > > the flavor associated with shrimp (like 95%) is in its shell... most > > folks toss that in the trash prior to even cooking. > > True. Whenever possible it's best to cook them shell on. Whenever I do buy fresh shrimp I ask the fish monger for extra shrimp shells, they usually have plenty as a lot of folks ask for cleaned shrimp and are happy to give all you want for free... I add the shells to cook with my shrimp... the shrimp taste better and after cooking I add my shrimp shells to the pot and simmer another 20 minutes, makes a lovely shrimp stock... reduce it a bit and place in the fridge. Guess what I use it for... bloody cesars... better than clam juice. Sheldon |
Shrimp "count" and flavor...
OmManiPadmiOmelet wrote:
> > But, I can't always do that and shrimp eaten on a fairly regular > basis is the one thing that reliably increases my HDL Cholesterol. No, it doesn't. http://www.foodmarketexchange.com/da...imp_drains.htm http://health.learninginfo.org/shrimp-nutrition.htm http://www.signonsandiego.com/uniont...f10shrimp.html |
Oyster chowder plans (was Shrimp "count" and flavor...)
Sheldon wrote:
> aem wrote: > >>Sheldon wrote: >> >>> [snip] Most of >>>the flavor associated with shrimp (like 95%) is in its shell... most >>>folks toss that in the trash prior to even cooking. >> >>True. Whenever possible it's best to cook them shell on. > > > Whenever I do buy fresh shrimp I ask the fish monger for extra shrimp > shells, they usually have plenty as a lot of folks ask for cleaned > shrimp and are happy to give all you want for free... I add the shells > to cook with my shrimp... the shrimp taste better and after cooking I > add my shrimp shells to the pot and simmer another 20 minutes, makes a > lovely shrimp stock... reduce it a bit and place in the fridge. Guess > what I use it for... bloody cesars... better than clam juice. > > Sheldon > Interesting you should mention that. :-) I generally prefer to sautee' my shrimp after shelling it. I've been saving shrimp shells with feet now since around January. I have a large 1 gallon ziplock bag stuffed full of them. I kept them frozen. They are currently in the pressure cooker and have another 45 minutes to go. They came up to pressure about 15 minutes ago. I'll pressure them for one full hour. I did add just a small amount of pepper and some garlic powder just so they would not overpower the house with a strong shrimp odor. <G> Even then, I'm going to have to burn some Nag Champa incense when I'm done. I bought a pound of fresh frozen shucked Oysters yesterday for dad. He's been requesting Oyster stew now for quite some time and I intend to use the shrimp stock as a base for that. He wants lots of garlic and leeks, and a cream based soup for them. I'm planning on using 1/2 and 1/2 and I might spring for another lb. of oysters. The damned things are $9.00 per lb. <sigh> I'll do my best, probably add a bit of grated fresh ginger and some shallots along with leeks and garlic, but that will be about it. I want to keep it simple. Since it's a seafood dish, I'll probably also add some dill weed and a bit of powdered lemon peel. |
Shrimp and HDL (was Shrimp "count" and flavor...)
Mark Thorson wrote:
> OmManiPadmiOmelet wrote: > >>But, I can't always do that and shrimp eaten on a fairly regular >>basis is the one thing that reliably increases my HDL Cholesterol. > > > No, it doesn't. > > http://www.foodmarketexchange.com/da...imp_drains.htm > http://health.learninginfo.org/shrimp-nutrition.htm > http://www.signonsandiego.com/uniont...f10shrimp.html Look. I'm not going to argue this with you. I know what the numbers are when I draw my own damned blood samples and run them at work. My HDL normally runs in the high 50's. If I eat shrimp at least every 2 weeks it runs in the low 70's. It's been as high as 105 after gorging on shrimp (on sale) for 5 days. (I have a passion for shrimp and will pig out on it when I can afford it.) I don't give a rats ass about those websites. I've been experimenting with diet and running blood tests on a regular basis for about 14 years. While some things might not work for everyone, I know what stuff does for ME! Shrimp is the only thing that really truly reliably (and rapidly!) affects my HDL cholesterol numbers. And that is a good thing! You WANT HDL to be high. |
Shrimp "count" and flavor...
OmManiPadmiOmelet wrote:
> Don't underestimate eel. > I'd LOVE to be able to get fresh eel! > The frozen ones tend to be a bit old. :-( For some reason, most people have a thing about eel. It is delicious. About three years ago they had them live in the grocery store where I usually shop. It is the one and only time I have even seen them live. I didn't get any because I had other plans and didn't want to entertain a bunch of eels for a few days, and now I wish I had bought some, because that was the last time I saw them live. |
Oyster chowder plans (was Shrimp "count" and flavor...)
Steve Wertz wrote:
> On Sat, 22 Apr 2006 14:57:09 -0500, OmManiPadmiOmelet wrote: > > >>They are currently in the pressure cooker and have another 45 minutes to >>go. They came up to pressure about 15 minutes ago. > > > Shrimp stock shouldn't take that long in a pressure cooker. Should not hurt it, it's on low. It's done now and smells divine! I just have to strain it off and put it in the back 'frige. I'll do the rest of the work tomorrow. > > >>fresh frozen shucked Oysters > > > ??? Eeek. That's a new one. > > Get the fresh ones in the plastic containers with the metal lids > at HEB. I've never heard of frozen oysters, and for good reason. > > -sw They don't keep long in those plastic tubs, so I freeze those containers when I get them home. It does not hurt them. Really. |
Shrimp and HDL (was Shrimp "count" and flavor...)
Steve Wertz wrote:
> On Sat, 22 Apr 2006 15:03:33 -0500, OmManiPadmiOmelet wrote: > > >>Look. >> >>I'm not going to argue this with you. > > > We haven't had a good flame war for a week. And Mark's always > game. > > FIGHT! FIGHT! FIGHT! FIGHT! > > :-) > > -sw > <snork> When he gets his BS-MT and runs his own blood tests, then and only then will he be qualified to comment on this. ;-) My Dr. has the printouts in her office. I'm not sure if shrimp will affect everyone this way, but it's the only dietary factor that can account for the drastic changes in HDL levels. And like I said, I've been tracking that for a good 14 years now. it's when I first started really studying nutrition. |
Shrimp and HDL (was Shrimp "count" and flavor...)
Steve Wertz wrote: > On Sat, 22 Apr 2006 15:03:33 -0500, OmManiPadmiOmelet wrote: > > > Look. > > > > I'm not going to argue this with you. > > We haven't had a good flame war for a week. And Mark's always > game. > > FIGHT! FIGHT! FIGHT! FIGHT! As long as he used food grade gas for the flame LOL |
Shrimp "count" and flavor...
Sheldon wrote: > Food Snob wrote: > > OmManiPadmiOmelet wrote: > > > The smaller the shrimp, the lower the price, but also (I think) the > > > lower the flavor... > > > > The flavor is different. > > > > > > I really do not like to purchase anything smaller than 30-40. > > > > > [snip] > > > > > > The larger the shrimp, the richer the flavor so I think it's worth > > > paying more per lb. > > > > > > Comments????? > > > > I agree that the larger shrimp taste "richer," a good choice of words, > > and that the cutoff is right around 30-40, maybe as small as 50. > > Another thing is that deveining small shrimp is a bitch, and not worth > > it because if you're boiling/steaming in the shell you have too much > > gritty crap going on. The tiny shrimp come shelled, probably by some > > machine, and I think that the process robs them of flavor. The 30-40 > > count strike a good balance price wise, but also, IMO, flavor wise. > > The really big ones just don't seem to taste enough like the ocean. I > > do buy the 60-70 count ones because sometimes they're really cheap, but > > that's if I'm going to have an hour long shrimp feed, and I heve a big > > bowl of water to rinse them/my fingers as I devein and eat them, one by > > one. > > You're full of shit... what're you like maybe 20 years old... you don't > know what you're talking about. Gee. Where'd you get that idea? Maybe because I'm still good looking? > > Shrimp hasn't much flavor regardless, other than a mild generic > fishiness... it derives its flavor from whatever seasonings are used in > the dish in which it's served... like with shrimp cocktail pretty much > all you taste is the horseradish-ketchup sauce... could be over cooked > cod fish sticks and blindfolded you'd not know the difference. No. YOU'D "not know the difference." > Most of the flavor associated with shrimp (like 95%) is in its shell... most > folks toss that in the trash prior to even cooking. I don't know anyone who removes the shell before streaming or boiling shrimp. > > Sheldon --Bryan |
Shrimp "count" and flavor...
On Sat, 22 Apr 2006 11:26:40 -0700, Sheldon wrote:
> There's no more fresh sea water either, it's > all polluted... and I ain't talkin' it being afloat with turds and > condoms, it's the poisons you can't see you need to worry about. > > Sheldon LOL,, A lot of the big boats stay out for weeks and the catch is frozen on board. The taste of still kickin, fresh caught shrimp is hard to beat. and.. Cats are smarter and have more discriminating tastes than a lot of other shrimp eaters. <g> |
Shrimp "count" and flavor...
Food Snob wrote:
> I don't know anyone who removes the shell before streaming or boiling > shrimp. > >>Sheldon > > > --Bryan > I'd not remove the shell before steaming or boiling, but I sure do before sautee'ing or grilling. They don't get cooked very long. I normally sautee' shrimp in butter and olive oil with a little dill, lemon peel and just a dash of garlic powder. Lately I've been deep frying them after coating them with a mix of arrowroot with dill, fajita seasoning and lemon or orange peel. They have been quite good! I'm using peanut oil. |
Oyster chowder plans (was Shrimp "count" and flavor...)
Peter A wrote:
> In article >, > says... > >>I generally prefer to sautee' my shrimp after shelling it. I've been >>saving shrimp shells with feet now since around January. I have a large >>1 gallon ziplock bag stuffed full of them. I kept them frozen. >> >>They are currently in the pressure cooker and have another 45 minutes to >>go. They came up to pressure about 15 minutes ago. >> >>I'll pressure them for one full hour. I did add just a small amount of >>pepper and some garlic powder just so they would not overpower the house >>with a strong shrimp odor. <G> Even then, I'm going to have to burn some >> Nag Champa incense when I'm done. >> >> > > > I wonder why you cook your shrimp shells for so long. They are such thin > and delicate things, and I have found that - even if the heads are > included - 15 minutes (simmering, not a pressure cooker) is enough. But > I am always on the lookout for improvements! > You can never cook a shrimp shell long enough to tenderize them. ;-) They will never be edible. Chitin will not break down with cooking. I turned the heat down so it was just barely pressuring. I wanted to try to extract the maximum flavor from them. Keep in mind too this is the first time I've tried this. I may cut the cooking time in half next time just to see what happens. Last time I made fish stock using shrimp heads and catfish heads, I only did it for around 40 minutes as I did not wish to totally disintigrate the fish bones and make them hard to sift out. |
Shrimp "count" and flavor...
I need to also peel the shrimp from the shell in making Shrimp Scampi
Any ideas on what to coat to make the traditional deep fried shrimp? "OmManiPadmiOmelet" > wrote in message ... > Food Snob wrote: > > > I don't know anyone who removes the shell before streaming or boiling > > shrimp. > > > >>Sheldon > > > > > > --Bryan > > > > I'd not remove the shell before steaming or boiling, but I sure do > before sautee'ing or grilling. > > They don't get cooked very long. I normally sautee' shrimp in butter and > olive oil with a little dill, lemon peel and just a dash of garlic powder. > > Lately I've been deep frying them after coating them with a mix of > arrowroot with dill, fajita seasoning and lemon or orange peel. > > They have been quite good! I'm using peanut oil. > > > > |
Shrimp "count" and flavor...
Bill-NWG wrote:
> "OmManiPadmiOmelet" > wrote in message > ... > >>Food Snob wrote: >> >> >>>I don't know anyone who removes the shell before streaming or boiling >>>shrimp. >>> >>> >>>>Sheldon >>> >>>> > >>>--Bryan >>> >> >>I'd not remove the shell before steaming or boiling, but I sure do >>before sautee'ing or grilling. >> >>They don't get cooked very long. I normally sautee' shrimp in butter and >>olive oil with a little dill, lemon peel and just a dash of garlic powder. >> >>Lately I've been deep frying them after coating them with a mix of >>arrowroot with dill, fajita seasoning and lemon or orange peel. >> >>They have been quite good! I'm using peanut oil > > I need to also peel the shrimp from the shell in making Shrimp Scampi > > Any ideas on what to coat to make the traditional deep fried shrimp? <corrected for top posting> See above. Spiced corn starch will work if you don't want a heavy batter. Just wet the shrimp with water and drege them in that mix. Otherwise, try an egg and flour batter. Flavor however you like. The arrowroot has worked well for me in the deep fryer. :-d Om |
Shrimp "count" and flavor...
Dave Smith wrote: > OmManiPadmiOmelet wrote: > > > Don't underestimate eel. > > I'd LOVE to be able to get fresh eel! > > The frozen ones tend to be a bit old. :-( > > For some reason, most people have a thing about eel. It is delicious. > About three years ago they had them live in the grocery store where I usually shop. > It is the one and only time I have even seen them live. I didn't get any because I > had other plans and didn't want to entertain a bunch of eels for a few days, and now > I wish I had bought some, because that was the last time I saw them live. Yeah, eels are a tough audience. They boo, they hiss, but most of all they heckle. --Bryan |
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