Topic: Been playing around with sprimp lately

[PatMan33]

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.

[Summoner]

Nice shrimp.

[PatMan33]

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!

[PatMan33]

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.

[PatMan33]

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.

[PatMan33]

Oh man that was a huge success! Very good! I have to try more Eastern cooking, it was so easy!

[PatMan33]

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

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.

[PatMan33]

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.

[Great Distance]

Hey cretins, did you get your daily dose of IODINE today?

<a href="http://www.youtube.com/watch?v=B00K66HivcI" target="_blank">http://www.youtube.com/watch?v=B00K66HivcI</a>

I did. I added some salt to my food for the first time in a while and it was TASTY.

[PatMan33]

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.

[PatMan33]

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.

[PatMan33]

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!

[PatMan33]

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.

[Rysworld]

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.

[PatMan33]

Whooooa hang on. Sauerkraut is a top-tier food item.

Been making a lot of pickled eggs lately.