Food

[geoffbot]

Chips take forever to cook

[Henry Krinkle]

Do you guys have any tips for shrimp? If I’m buying from the case, should I get cooked and just lightly finish it in a pan? Or should I get raw and go through the deveining process? Or can you get uncooked and deveined shrimp?

My brother has been having some issues with blood pressure and blood sugar, so we’re cutting carbs hardcore. I’m trying to add more seafood to my cooking and cut out pastas and potatoes, which I cook a lot. Especially pasta. I’m going to miss having that. So, if you guys have some carb-alternative suggestions, that would be much appreciated.

-Buy raw.

-Unless you know the guy who caught the shrimp and know that he caught them that morning, buy frozen. Most "fresh" shrimp were frozen in the boat and then are thawed in store to be sold as fresh.

-Buy IQF, Individually Quick Frozen, rather than bulk frozen.

-If you don't want the vein or the hassle of it, buy zipperback. They have been deveined and still have the shell on. Now you can cook them shell on or off. Peeling zipperbacks is a simple process.

[geoffbot]

Aaaand they were soggy argh! Chicken was okay, buy needed more of it.

[Raza]

I buy raw ones with the vein in, cook em and eat em - don't worry about the vein.

Are you sure? I was always taught that the vein is full of nasty shit.

[I-B]

Do you guys have any tips for shrimp? If I’m buying from the case, should I get cooked and just lightly finish it in a pan? Or should I get raw and go through the deveining process? Or can you get uncooked and deveined shrimp?

My brother has been having some issues with blood pressure and blood sugar, so we’re cutting carbs hardcore. I’m trying to add more seafood to my cooking and cut out pastas and potatoes, which I cook a lot. Especially pasta. I’m going to miss having that. So, if you guys have some carb-alternative suggestions, that would be much appreciated.

I like how the Spanish club here makes them, just olive oil butter, bit of salt, a bit of grinded or crushed black pepper, a shallot and lots of garlic and a diced spicy chorizo, you can add sliced chili to taste, stirfry for a few minutes, add white wine. Let them finish cooking. Finish with fresh cut leaf parsley. It's my favourite way! Serve with bread

[I-B]

It's that time of year again; cioppino.

Attachment 78978

That looks so good Such pretty and vibrant colours! Bon apetite!

[Raza]

-Buy raw.

-Unless you know the guy who caught the shrimp and know that he caught them that morning, buy frozen. Most "fresh" shrimp were frozen in the boat and then are thawed in store to be sold as fresh.

-Buy IQF, Individually Quick Frozen, rather than bulk frozen.

-If you don't want the vein or the hassle of it, buy zipperback. They have been deveined and still have the shell on. Now you can cook them shell on or off. Peeling zipperbacks is a simple process.

Hmm. I’ll do my best to find that. Peeling shrimp sounds like a rather daunting process, though. Not sure I’m up for that.

[Dan R]

Are yon sure?

Vein in is a personal thing. My wife won’t touch a single shrimp unless it has been deveined. Me? Meh, could care less. Sometimes there is some grit, sometimes not. Depends on what you like.

[Dimman]

Do you guys have any tips for shrimp? If I’m buying from the case, should I get cooked and just lightly finish it in a pan? Or should I get raw and go through the deveining process? Or can you get uncooked and deveined shrimp?

My brother has been having some issues with blood pressure and blood sugar, so we’re cutting carbs hardcore. I’m trying to add more seafood to my cooking and cut out pastas and potatoes, which I cook a lot. Especially pasta. I’m going to miss having that. So, if you guys have some carb-alternative suggestions, that would be much appreciated.

Raw, frozen, deveined, shell on.

[I-B]

Chips take forever to cook

don't you frie them 2 times?