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Random Encounters => Everything Else => Topic started by: PatMan33 on June 08, 2020, 01:19:03 pm

Title: Been playing around with sprimp lately
Post by: PatMan33 on June 08, 2020, 01:19:03 pm
Working on some recipes in my spare time. I've read that shrimp really like vinegar, which as it turns out is true. It's kind of like a tomato loving a sprinkle of salt to bring out the extra flavor. So tonight I'm boiling some shrimp up with vinegar with the intent of retaining some striking shrimp flavor after being tossed in a red sauce to accompany lasagna that I'm making. Not sure how it is going to work out, but I am pretty optimistic about the two coexisting.

I mean I already know the two go well together, so tonight's goal is to enhance the shrimp. Will let you know how it works out. Sadly I'm a little short on wine to zap the red sauce but it'll have to do. I think it will still be decent even though it won't be quite up to the level I like.

You guys do much cooking with shrimp? Outside of the usual shrimp cocktail this is a new trail for me.
Title: Re: Been playing around with sprimp lately
Post by: Summoner on June 08, 2020, 03:49:48 pm
Nice shrimp.
Title: Re: Been playing around with sprimp lately
Post by: PatMan33 on June 08, 2020, 05:49:04 pm
Came out great! Exactly the way I had hoped it would.

The shrimp had good flavor that was able to stand tall alongside the red (which was heavy on the garlic) and paired well with the ravioli. Good meal!
Title: Re: Been playing around with sprimp lately
Post by: PatMan33 on June 11, 2020, 08:44:01 am
Nice shrimp.
Sorry I missed this one the first time around. I wanted to do a little research because I don't know much about the cuisine in that region, or in France in general. Everything I read mentioned a blend of Mediterranean and provincial French techniques in their cooking. I didn't find anything specific, but I did come up with something I think I want to try based on your suggestion. I think I could do a basic scampi recipe but instead of going crazy with the garlic, I would add in a good amount of honey. And then chick peas were talking to me and that doesn't seem entirely out of place. I think you could put them all together and come up with a pretty nice meal. I'm thinking the chick peas could be a garnish after the fact, the contrasting temperatures and textures would probably be satisfying.
Title: Re: Been playing around with sprimp lately
Post by: PatMan33 on June 11, 2020, 08:44:58 am
Today's project is going to be my first attempt at General Tso's Chicken. I think I have the basics down thanks to some prior experience cooking stirfry, but the glaze is very different than what I am used to. And I don't want to burn it. So we'll see how that goes.
Title: Re: Been playing around with sprimp lately
Post by: PatMan33 on June 11, 2020, 08:21:17 pm
Oh man that was a huge success! Very good! I have to try more Eastern cooking, it was so easy!
Title: Re: Been playing around with sprimp lately
Post by: PatMan33 on June 16, 2020, 07:32:50 am
I don't think I'll be able to do it this week, but I have had a craving for soft pretzels lately. And up here nobody really makes them that good.

Where I am originally from, our baked goods are considered some of the best in the United States. Specifically our bread and our pretzels. Something to do with the water, at least that is what everyone says. The region is rich in limestone deposits and I think that has something to do with it. I found a pretty good recipe from Alton Brown, who used to have an excellent show about the science of food and cooking called Good Eats. I'm going to try that one and see how it goes.

And no lye required!!

recipe here (https://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe-1948242)

Their shape isn't quite what I like in the picture, but I can fix that myself. Spent enough time making pretzels with the Spanish girls at the mall to handle that part.
Title: Re: Been playing around with sprimp lately
Post by: PatMan33 on July 30, 2020, 02:01:34 pm
Had a corned beef sitting in the freezer that I've been a bit intimidated to make. But I defrosted it yesterday and just finished cooking it up. It's phenomenal. I'm going to start putting this in regular rotation. It is a perfect thing for lunch time sandwiches at work. And the gravy I doctored up is excellent.
Title: Re: Been playing around with sprimp lately
Post by: Great Distance on August 26, 2020, 11:49:00 am
Hey cretins, did you get your daily dose of IODINE today?

http://www.youtube.com/watch?v=B00K66HivcI

I did. I added some salt to my food for the first time in a while and it was TASTY.
Title: Re: Been playing around with sprimp lately
Post by: PatMan33 on August 26, 2020, 04:41:48 pm
I love iodized salt and use it whenever I can, though I try to consume salt sparingly. Except when I'm making pasta. You have to salt the water like the Mediterranean if you want to make good pasta.
Title: Re: Been playing around with sprimp lately
Post by: PatMan33 on February 23, 2021, 08:21:36 pm
Put together my old French onion soup recipe today. It turned out really well and I am happy with it.

Got scared for a moment because I ended up burning some of the bottom a minute or two before I went to deglaze the pot. But it came out real nice once I got the bread and cheese done and put it all together. I finished it off with brandy this time, which I never did before. I was looking at other recipes this morning to prepare and saw a few with that listed. I think that was the missing component in my prior attempts at the recipe.
Title: Re: Been playing around with sprimp lately
Post by: PatMan33 on March 02, 2021, 01:52:48 pm
I am thinking of doing a flatbread pizza thing tomorrow. I'm not particularly fond of flatbread (and not even because it's lame and trendy) because I like a thicker dough. But I saw this recipe in an old issue of Mother Earth News and it looked good. We'll see how it goes. It doesn't seem too difficult and I made pizza for several years so how badly can I mess it up? ha! :D
Title: Re: Been playing around with sprimp lately
Post by: PatMan33 on March 19, 2021, 06:48:12 am
Cooking meals in a hotel room the last couple days of this week while I am out of town. Hotel cooking is different... gotta do things without my usual tools. I am enjoying it.
Title: Re: Been playing around with sprimp lately
Post by: Rysworld on June 02, 2021, 02:04:50 am
https://cdn.discordapp.com/attachments/614896471627792446/848330808480628756/Resized_20210529_153627.jpeg

That is a picture of the sauerkraut I've been trying for lately, at conception. The regular cabbage tastes pretty krautlike, the others are a little sour but not ideally. They'll get there. Three days old! I'll take better pictures when done.
Title: Re: Been playing around with sprimp lately
Post by: PatMan33 on June 02, 2021, 09:40:46 am
Whooooa hang on. Sauerkraut is a top-tier food item.

Been making a lot of pickled eggs lately.
Title: Re: Been playing around with sprimp lately
Post by: Rysworld on June 02, 2021, 03:12:54 pm
Sauerkraut is at once best sandwich topping and best hot dog topping.
Title: Re: Been playing around with sprimp lately
Post by: PatMan33 on June 03, 2021, 09:52:56 am
Yeah it is.

I've been making a lot if steaks lately. Really gotten my mushrooms and onions game down. I could eat those as a meal by themselves. And a ham with cabbage and potatoes sounds great right now. I'm hungry... gonna go find some hot dogs. Someone around here has to be selling them.
Title: Re: Been playing around with sprimp lately
Post by: Rysworld on June 06, 2021, 09:51:36 pm
Few different mustards:

https://cdn.discordapp.com/attachments/746996589398196307/851210392448794654/Resized_20210606_141649.jpeg

And lacto-fermenting some onions:

https://cdn.discordapp.com/attachments/746996589398196307/851274530130886656/Resized_20210606_173549.jpeg


I am the king of pickles.
Title: Re: Been playing around with sprimp lately
Post by: PatMan33 on June 13, 2021, 12:57:19 pm
I opened up a jar of pickles from last season this weekend. It was unlabeled but it definitely had some hot peppers in there, so it was obviously going to have some heat. Somehow it ended up being hotter than my regular hot pickles. Dunno how the heck that ended up happening. But they were very good!

Those mustards look great!
Title: Re: Been playing around with sprimp lately
Post by: Rysworld on June 13, 2021, 01:29:02 pm
They're all finished now! Krauts and mustards are in the fridge. The big whole-grain mustard is underwhelming, but the other three are kickass. Horseradishy and salty and tart. Perfect for a big pretzel or to put in pub cheese or something.

Krauts are okay. Should have fermented them with some garlic or something. The napa kraut is the best and the red kraut is the most interesting-tasting so of course the regular, bleh kraut is what I made the most of. Not that it's horrible or even bad, I just know it could be better... and now I have like, two pounds of sauerkraut. They're all good on hot dogs, though.
Title: Re: Been playing around with sprimp lately
Post by: PatMan33 on June 13, 2021, 05:36:47 pm
Still need to find some hot dogs.

Cooked 11 pounds of steak this weekend. That was fun! Came out real good. Nice and rare!
Title: Re: Been playing around with sprimp lately
Post by: Rysworld on August 23, 2021, 01:15:25 pm
Pickled. Eggs.

Red onion and habanero:
https://cdn.discordapp.com/attachments/614896471627792446/867513087325765642/Resized_20210721_140527.jpeg
https://cdn.discordapp.com/attachments/614896471627792446/870462824869158982/Resized_20210729_145827.jpeg

Tomato paste, brown sugar, smoked mume (sort of a riff on ketchup and eggs, wasn't very ketchupy):
https://cdn.discordapp.com/attachments/614896471627792446/872667338003079188/20210804_192807.jpg

And some classic beet pickled eggs, with the addition of carrots and onions, and the one where I actually photographed the process:
https://cdn.discordapp.com/attachments/614896471627792446/878150475780878336/Resized_20210819_214700.jpeg
https://cdn.discordapp.com/attachments/614896471627792446/878150476112220240/Resized_20210819_214709.jpeg
https://cdn.discordapp.com/attachments/614896471627792446/878150476447760394/Resized_20210819_215721.jpeg
https://cdn.discordapp.com/attachments/614896471627792446/878150476821065738/Resized_20210819_221906.jpeg

All of them also have garlic, mixed peppercorns, and brown/yellow mustard seeds put in.
Title: Re: Been playing around with sprimp lately
Post by: PatMan33 on August 24, 2021, 06:57:38 pm
OH MOTHER****ER!!! YOU DO PICKLED EGGS!?!?! <333333

I did a very large, unending batch of corn tonight. (wish me luck, even the old folks say corn is 50/50 for botulism) But yeah. Last Winter I did pickled/beet eggs and they were delicious. I absolutely love them. They are arguably easier than deviled eggs (even though I like those more) and have no cleanup. Plus they're really really good for you. I knew an old Army guy that swore by beets. Back in the day he was hit by one of his tanks (he was a tank commander) and his femur snapped. But unbeknownst to anyone he ate beets every day for breakfast. About six months into his recover his doctor asked him, and I quote "what the **** are you doing?" And he was unsure at first. The doctor went on to tell him that the repair on his broken femur was months ahead of schedule and when he revealed that he ate beets every day at breakfast all became clear.

Beets are without a doubt an excellent supplementary component to a good diet and allow for your body to reach its maximum potential. Basically Doug Funnie was right.

http://www.youtube.com/watch?v=9T2d2FRh0BM
Paging David Byrne!!
Title: Re: Been playing around with sprimp lately
Post by: PatMan33 on August 24, 2021, 06:58:41 pm
BONUS ROUND!!!

http://www.youtube.com/watch?v=Ized1XMRp_I

BLEH! RAGE!! YouTube's "login so we can confirm your age" is a bull**** means of control. They roll it out slow and condition you. Don't be controlled. **** BIG TECH. If you cannot do it without logging in, you should question what they're stealing from you without your permission. Logins are the Mark of the Beast.