On Saturday, May 8, 2021 at 9:23:04 AM UTC-4, Cindy Hamilton wrote:
> On Saturday, May 8, 2021 at 6:55:25 AM UTC-4, Gary wrote:
> > jmcquown wrote:
> > > Am I guessing correctly if I say you also like things like A-1 Steak
> > > Sauce and the old Heinz 57?
> > Not quite. When I was young at home, my mother always bought very thin
> > steaks (less than 1" thick) and cooked them to "well-done." That's what
> > Dad liked and we all ate what Dad liked. It was tough and chewy and not
> > much flavor.
> >
> > In those days, I loved A-1. It made those steak edible but was the
> > dominate flavor.
> >
> > BTW, if anyone likes steak sauce, Lee&Perrins is a very good one.
> >
> > These days, I will season a steak mildy to enhance but not detract from
> > the beef flavor.
> >
> > Similar to the half steamed/half boiled shrimp that I love. Mild
> > flavoring but still plenty of shrimp taste. I quit making the delicious
> > cocktail sauce as it becomes the dominant flavor leaving the shrimp only
> > for texture.
> If you don't glob it on, it enhances the taste of the shrimp rather than
> overpowering it.
>
> My husband makes a pretty powerful cocktail sauce, then I thin
> out my portion with lemon juice so it's both less "clingy" and more tart.
> Then I dip just part of each shrimp in the sauce.

That olive oil/fresh ground pepper marinade combo for shrimp definitely brings out original flavor. I don't know about the garlic, though.