On Mon, 3 Oct 2016 10:59:36 -0700 (PDT), dsi1 >
wrote:

> On Monday, October 3, 2016 at 7:39:05 AM UTC-10, Cheri wrote:
> >
> > https://www.americastestkitchen.com/...-pepper-shrimp
> >
> > Cheri
>
> Crispy fried jalapenos are totally great as a garnish. My guess is that it's going to be trending.

I *love* them with fried calamari too. Wish more places make cornmeal
crusted okra too. That would change many minds - it's so delicious!

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >, ost
says...

> (*) I noticed you only picked on the women's posts when they supported
> the shell-on shrimp, but you didn't touch my posts when I also
> endorsed them (twice).

lol RFC for all your dramas.

On 10/3/2016 12:41 PM, Sqwertz wrote:
> (*) I noticed you only picked on the women's posts
-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On Sun, 2 Oct 2016 18:47:00 -0400, Dave Smith
> wrote:

>On 2016-10-02 6:35 PM, Je?us wrote:
>> On Sun, 2 Oct 2016 17:53:14 -0400, Dave Smith
>
>>> As for risotto.... I had shrimp risotto in what was billed to be a very
>>> authentic Italian restaurant in Newport Beach CA last year and the tails
>>> were in the shrimp.
>>
>> One of these days I'll get to try a 'real' risotto...
>>
>> At home I occasionally make stock out of prawn or lobster shells.
>>
>
>
>I would like to make risotto but there are a couple problems. From what
>I understand about risotto, it has to be eaten fresh because the booking
>method leads me to believe that it is not going to work as leftovers.

Presumably you meant cooking method, in what way would it affect
leftovers? Too soggy?

> My
>wife is does the low carb thing and doesn't eat much rice. I have had
>risotto twice in my life, both in the last two years. I might add that
>the shrimp risotto in that Italian restaurant may have affected my
>attitude about Italian restaurants.

In what way?

Another (authentic) dish I want to try is Paella. I've had some nice
'paellas' but not any faithful to the recipe as such.

On Tue, 04 Oct 2016 08:20:15 +1100, Jeßus > wrote:

>On Sun, 2 Oct 2016 18:47:00 -0400, Dave Smith
> wrote:
>
>>On 2016-10-02 6:35 PM, Je?us wrote:
>>> On Sun, 2 Oct 2016 17:53:14 -0400, Dave Smith
>>
>>>> As for risotto.... I had shrimp risotto in what was billed to be a very
>>>> authentic Italian restaurant in Newport Beach CA last year and the tails
>>>> were in the shrimp.
>>>
>>> One of these days I'll get to try a 'real' risotto...
>>>
>>> At home I occasionally make stock out of prawn or lobster shells.
>>>
>>
>>
>>I would like to make risotto but there are a couple problems. From what
>>I understand about risotto, it has to be eaten fresh because the booking
>>method leads me to believe that it is not going to work as leftovers.
>
>Presumably you meant cooking method, in what way would it affect
>leftovers? Too soggy?
>
>> My
>>wife is does the low carb thing and doesn't eat much rice. I have had
>>risotto twice in my life, both in the last two years. I might add that
>>the shrimp risotto in that Italian restaurant may have affected my
>>attitude about Italian restaurants.
>
>In what way?
>
>Another (authentic) dish I want to try is Paella. I've had some nice
>'paellas' but not any faithful to the recipe as such.

I have an authentic paella recipe, as given to me by my Spanish
cousin-in-law. They also brought me a special gas ring (can be
hooked to bbq gas tank) and 27" pan to go with it. We use it for
family meetups because we can tell each one what ingredient they will
bring, ready prepared then either myself of baby grandson sees to the
cooking. Makes a lovely meal and many are fed with little stress to
any one person

On 2016-10-03 5:20 PM, Je�us wrote:
> On Sun, 2 Oct 2016 18:47:00 -0400, Dave Smith
> > wrote:
>
>> On 2016-10-02 6:35 PM, Je?us wrote:
>>> On Sun, 2 Oct 2016 17:53:14 -0400, Dave Smith
>>
>>>> As for risotto.... I had shrimp risotto in what was billed to be a very
>>>> authentic Italian restaurant in Newport Beach CA last year and the tails
>>>> were in the shrimp.
>>>
>>> One of these days I'll get to try a 'real' risotto...
>>>
>>> At home I occasionally make stock out of prawn or lobster shells.
>>>
>>
>>
>> I would like to make risotto but there are a couple problems. From what
>> I understand about risotto, it has to be eaten fresh because the booking
>> method leads me to believe that it is not going to work as leftovers.
>
> Presumably you meant cooking method, in what way would it affect
> leftovers? Too soggy?

I am not sure. I have never made risotto but I know it is a labour
intensive process of stirring, adding a little hot liquid at a time,
more stirring until it has that perfect texture. I imagine that you can
add more liquid and heat (and stir) again. It just seems like a heck of
a lot of work for one or two servings. Maybe I will try it some time
for a larger crowd.



>> My
>> wife is does the low carb thing and doesn't eat much rice. I have had
>> risotto twice in my life, both in the last two years. I might add that
>> the shrimp risotto in that Italian restaurant may have affected my
>> attitude about Italian restaurants.
>
> In what way?

I had issues with tomato for a long time and the Italian restaurants
around here tend to have a limited number of dishes that all contain
various shapes of pasta with variations of tomato sauce, and prices that
are way too high for the ingredients and work involved. That risotto had
all kinds of interesting and zesty flavours. It was delicious.

>
> Another (authentic) dish I want to try is Paella. I've had some nice
> 'paellas' but not any faithful to the recipe as such.
>

Je?us wrote:
> On Sun, 2 Oct 2016 18:47:00 -0400, Dave Smith
> wrote:
>
>>On 2016-10-02 6:35 PM, Je?us wrote:
>>> On Sun, 2 Oct 2016 17:53:14 -0400, Dave Smith
>>
>>>> As for risotto.... I had shrimp risotto in what was billed to be a very
>>>> authentic Italian restaurant in Newport Beach CA last year and the tails
>>>> were in the shrimp.
>>>
>>> One of these days I'll get to try a 'real' risotto...
>>>
>>> At home I occasionally make stock out of prawn or lobster shells.
>>>
>>
>>
>>I would like to make risotto but there are a couple problems. From what
>>I understand about risotto, it has to be eaten fresh because the booking
>>method leads me to believe that it is not going to work as leftovers.
>
> Presumably you meant cooking method, in what way would it affect
> leftovers? Too soggy?

Too un-creamy. However, the leftovers do make excellent risotto cakes!

sf wrote:
>Cindy Hamilton wrote:
>>cshenk wrote:
>>
>> > Close relative dish! This one however had no fat at all. No garlic of
>> > note either. I do like the garlic shrimp. I also agree, shelling when
>> > cooking this way, doesnt work. Folks who have only had shelled shrimp,
>> > are missing part of the charm but unaware of it.
>>
>> Perhaps, but I can't imagine a load of shrimp shells passing through
>> my digestive system without causing havoc.
>
>It's no worse than raw vegetables.

Nonsense, there's a huge difference between eating a salad or shrimp
shells.

On 10/3/2016 5:36 PM, Dave Smith wrote:


>
> I am not sure. I have never made risotto but I know it is a labour
> intensive process of stirring, adding a little hot liquid at a time,
> more stirring until it has that perfect texture. I imagine that you can
> add more liquid and heat (and stir) again. It just seems like a heck of
> a lot of work for one or two servings. Maybe I will try it some time
> for a larger crowd.
>

Not all that hard. Takes 18 to 20 minutes but you are active a good bit
of that time. Cup of rice, cup of white wine, two cups of broth,
heated. Stirring is important to get the texture though.



>
> I had issues with tomato for a long time and the Italian restaurants
> around here tend to have a limited number of dishes that all contain
> various shapes of pasta with variations of tomato sauce, and prices that
> are way too high for the ingredients and work involved. That risotto had
> all kinds of interesting and zesty flavours. It was delicious.
>

Lot of red sauce southern Italian places around here too. Italy has
many differences from north to south.

On Mon, 03 Oct 2016 22:00:03 -0400, Brooklyn1
> wrote:

> sf wrote:
> >Cindy Hamilton wrote:
> >>cshenk wrote:
> >>
> >> > Close relative dish! This one however had no fat at all. No garlic of
> >> > note either. I do like the garlic shrimp. I also agree, shelling when
> >> > cooking this way, doesnt work. Folks who have only had shelled shrimp,
> >> > are missing part of the charm but unaware of it.
> >>
> >> Perhaps, but I can't imagine a load of shrimp shells passing through
> >> my digestive system without causing havoc.
> >
> >It's no worse than raw vegetables.
>
> Nonsense, there's a huge difference between eating a salad or shrimp
> shells.

How would you know if you've never done it? I eat shrimp shells and
they digest just like a vegetable.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 03 Oct 2016 21:09:11 -0700, sf > wrote:

>On Mon, 03 Oct 2016 22:00:03 -0400, Brooklyn1
> wrote:
>
>> sf wrote:
>> >Cindy Hamilton wrote:
>> >>cshenk wrote:
>> >>
>> >> > Close relative dish! This one however had no fat at all. No garlic of
>> >> > note either. I do like the garlic shrimp. I also agree, shelling when
>> >> > cooking this way, doesnt work. Folks who have only had shelled shrimp,
>> >> > are missing part of the charm but unaware of it.
>> >>
>> >> Perhaps, but I can't imagine a load of shrimp shells passing through
>> >> my digestive system without causing havoc.
>> >
>> >It's no worse than raw vegetables.
>>
>> Nonsense, there's a huge difference between eating a salad or shrimp
>> shells.
>
>How would you know if you've never done it? I eat shrimp shells and
>they digest just like a vegetable.

Moronic huge ASSumption.

On Tuesday, October 4, 2016 at 12:09:33 AM UTC-4, sf wrote:
> On Mon, 03 Oct 2016 22:00:03 -0400, Brooklyn1
> > wrote:
>
> > sf wrote:
> > >Cindy Hamilton wrote:
> > >>cshenk wrote:
> > >>
> > >> > Close relative dish! This one however had no fat at all. No garlic of
> > >> > note either. I do like the garlic shrimp. I also agree, shelling when
> > >> > cooking this way, doesnt work. Folks who have only had shelled shrimp,
> > >> > are missing part of the charm but unaware of it.
> > >>
> > >> Perhaps, but I can't imagine a load of shrimp shells passing through
> > >> my digestive system without causing havoc.
> > >
> > >It's no worse than raw vegetables.
> >
> > Nonsense, there's a huge difference between eating a salad or shrimp
> > shells.
>
> How would you know if you've never done it? I eat shrimp shells and
> they digest just like a vegetable.

I have eaten shrimp shells. Like corn, it's apparent when I've eaten
them. Most raw vegetables are fully processed by my omnivore
digestive system.

Cindy Hamilton

On Tue, 4 Oct 2016 06:03:51 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, October 4, 2016 at 12:09:33 AM UTC-4, sf wrote:
>> On Mon, 03 Oct 2016 22:00:03 -0400, Brooklyn1
>> > wrote:
>>
>> > sf wrote:
>> > >Cindy Hamilton wrote:
>> > >>cshenk wrote:
>> > >>
>> > >> > Close relative dish! This one however had no fat at all. No garlic of
>> > >> > note either. I do like the garlic shrimp. I also agree, shelling when
>> > >> > cooking this way, doesnt work. Folks who have only had shelled shrimp,
>> > >> > are missing part of the charm but unaware of it.
>> > >>
>> > >> Perhaps, but I can't imagine a load of shrimp shells passing through
>> > >> my digestive system without causing havoc.
>> > >
>> > >It's no worse than raw vegetables.
>> >
>> > Nonsense, there's a huge difference between eating a salad or shrimp
>> > shells.
>>
>> How would you know if you've never done it? I eat shrimp shells and
>> they digest just like a vegetable.
>
>I have eaten shrimp shells. Like corn, it's apparent when I've eaten
>them. Most raw vegetables are fully processed by my omnivore
>digestive system.
>
>Cindy Hamilton

I ate plenty of shrimp shells as prepared in Chinese restaurants but
as I got older I found them more difficult to digest. But I've no
problem digesting corn and other raw vegetables and I eat a lot of raw
vegetables, even raw corn... in fact I eat most vegetables raw, I
prefer vegetables raw, typically as crudites or as a slaw.

On Tue, 04 Oct 2016 08:29:52 -0400, Brooklyn1
> wrote:

> On Mon, 03 Oct 2016 21:09:11 -0700, sf > wrote:
>
> >On Mon, 03 Oct 2016 22:00:03 -0400, Brooklyn1
> > wrote:
> >
> >> sf wrote:
> >> >Cindy Hamilton wrote:
> >> >>cshenk wrote:
> >> >>
> >> >> > Close relative dish! This one however had no fat at all. No garlic of
> >> >> > note either. I do like the garlic shrimp. I also agree, shelling when
> >> >> > cooking this way, doesnt work. Folks who have only had shelled shrimp,
> >> >> > are missing part of the charm but unaware of it.
> >> >>
> >> >> Perhaps, but I can't imagine a load of shrimp shells passing through
> >> >> my digestive system without causing havoc.
> >> >
> >> >It's no worse than raw vegetables.
> >>
> >> Nonsense, there's a huge difference between eating a salad or shrimp
> >> shells.
> >
> >How would you know if you've never done it? I eat shrimp shells and
> >they digest just like a vegetable.
>
> Moronic huge ASSumption.

You're the one making a moronic ASSumption.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 04 Oct 2016 10:26:34 -0400, Brooklyn1
> wrote:

> On Tue, 4 Oct 2016 06:03:51 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Tuesday, October 4, 2016 at 12:09:33 AM UTC-4, sf wrote:
> >> On Mon, 03 Oct 2016 22:00:03 -0400, Brooklyn1
> >> > wrote:
> >>
> >> > sf wrote:
> >> > >Cindy Hamilton wrote:
> >> > >>cshenk wrote:
> >> > >>
> >> > >> > Close relative dish! This one however had no fat at all. No garlic of
> >> > >> > note either. I do like the garlic shrimp. I also agree, shelling when
> >> > >> > cooking this way, doesnt work. Folks who have only had shelled shrimp,
> >> > >> > are missing part of the charm but unaware of it.
> >> > >>
> >> > >> Perhaps, but I can't imagine a load of shrimp shells passing through
> >> > >> my digestive system without causing havoc.
> >> > >
> >> > >It's no worse than raw vegetables.
> >> >
> >> > Nonsense, there's a huge difference between eating a salad or shrimp
> >> > shells.
> >>
> >> How would you know if you've never done it? I eat shrimp shells and
> >> they digest just like a vegetable.
> >
> >I have eaten shrimp shells. Like corn, it's apparent when I've eaten
> >them. Most raw vegetables are fully processed by my omnivore
> >digestive system.
> >
> >Cindy Hamilton
>
> I ate plenty of shrimp shells as prepared in Chinese restaurants but
> as I got older I found them more difficult to digest. But I've no
> problem digesting corn and other raw vegetables and I eat a lot of raw
> vegetables, even raw corn... in fact I eat most vegetables raw, I
> prefer vegetables raw, typically as crudites or as a slaw.

My, my, my what a delicate little flowah your dainty digestive system
is.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Sqwertz wrote:
>
> Gary wrote:
>
> > Dsi1 claims that people here aren't willing to try new things. I've
> > tried shrimp with shells on...nasty. I even tried fried blue crabs with
> > top shell off but all cartilage there...even more nasty. And I still
> > wonder why people will buy those large cans of salmon with cooked bones.
> > YUK!
>
> The bones in salmon are the best thing about those cans. I bet you
> only eat the skin, right?

In that case, they should just sell cans of salmon bones.
At least YOU would be happy. Stir fry with hot peppers

>
> And I am also a proponent of shell-on (and optional head) fried
> shrimp at 36+ct per pound(*). And fried soft shell blue crabs.

Soft shell crabs have no noticable bones. Frying is the the only way
to enjoy that very tasty treat. Serve on a hot bun with or without
sauce and legs hanging out. YUM. Looks like a spider sandwich.

I cook steamed/boiled shrimp with shell on but you don't eat that.
I'll grant you and a few others... maybe deep frying them might work.
I was planning to deep fry a couple yesterday and I opened my shrimp
package. Arrghh! No shells. They only had tails on. I just didn't
notice that when I bought them. Oh well. I'll eat them but I prefer
to buy with shells on and remove them later.

>
> Stick to your Hungry Man dinners.

They actually do make a few good one. I'll buy them occasionally when
they go on sale and save them for lasy nights.

>
> (*) I noticed you only picked on the women's posts when they supported
> the shell-on shrimp, but you didn't touch my posts when I also
> endorsed them (twice).

1) I didn't want to respond to several with the same post so
I pick the most relavant one.
2) No one ever wins arguing with sw. Why even try?

Don't feel left out - your post or two was just redundant.

I fully realize that some people here have TIAD.

Note: according to many here, I also have that syndrome.
Difference is that I freely admit it.
Like Cheri says often now...each to their own tastes.

Brooklyn1 wrote:
>
> sf wrote:
> >Cindy Hamilton wrote:
> >>cshenk wrote:
> >>
> >> > Close relative dish! This one however had no fat at all. No garlic of
> >> > note either. I do like the garlic shrimp. I also agree, shelling when
> >> > cooking this way, doesnt work. Folks who have only had shelled shrimp,
> >> > are missing part of the charm but unaware of it.
> >>
> >> Perhaps, but I can't imagine a load of shrimp shells passing through
> >> my digestive system without causing havoc.
> >
> >It's no worse than raw vegetables.
>
> Nonsense, there's a huge difference between eating a salad or shrimp
> shells.

TIADS here that like eating shrimp shells should try oyster shells
sometime. They rock!

On Tue, 04 Oct 2016 13:26:47 -0400, Gary > wrote:

> TIADS here that like eating shrimp shells should try oyster shells
> sometime. They rock!

The only TIAD in the room is someone who can't tell the difference.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

sf wrote:
>
> On Tue, 04 Oct 2016 13:26:47 -0400, Gary > wrote:
>
> > TIADS here that like eating shrimp shells should try oyster shells
> > sometime. They rock!
>
> The only TIAD in the room is someone who can't tell the difference.

And I'll bet you would eat hay if all the grocery stores closed down.
:-D

On Tue, 04 Oct 2016 14:05:40 -0400, Gary > wrote:

> sf wrote:
> >
> > On Tue, 04 Oct 2016 13:26:47 -0400, Gary > wrote:
> >
> > > TIADS here that like eating shrimp shells should try oyster shells
> > > sometime. They rock!
> >
> > The only TIAD in the room is someone who can't tell the difference.
>
> And I'll bet you would eat hay if all the grocery stores closed down.
> :-D

What would you eat in that situation?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 03 Oct 2016 18:34:41 -0300, wrote:

>On Tue, 04 Oct 2016 08:20:15 +1100, Jeßus > wrote:
>
>>Another (authentic) dish I want to try is Paella. I've had some nice
>>'paellas' but not any faithful to the recipe as such.
>
>I have an authentic paella recipe, as given to me by my Spanish
>cousin-in-law. They also brought me a special gas ring (can be
>hooked to bbq gas tank) and 27" pan to go with it. We use it for
>family meetups because we can tell each one what ingredient they will
>bring, ready prepared then either myself of baby grandson sees to the
>cooking. Makes a lovely meal and many are fed with little stress to
>any one person

Thats a good way of doing Paella. I've always found it difficult to
round up all the right ingredients.

On Mon, 3 Oct 2016 17:36:50 -0400, Dave Smith
> wrote:

>On 2016-10-03 5:20 PM, Je?us wrote:
>> On Sun, 2 Oct 2016 18:47:00 -0400, Dave Smith
>> > wrote:
>>
>>> On 2016-10-02 6:35 PM, Je?us wrote:
>> Presumably you meant cooking method, in what way would it affect
>> leftovers? Too soggy?
>
>I am not sure. I have never made risotto but I know it is a labour
>intensive process of stirring, adding a little hot liquid at a time,
>more stirring until it has that perfect texture. I imagine that you can
>add more liquid and heat (and stir) again. It just seems like a heck of
>a lot of work for one or two servings.

I see your point there.

>>> My
>>> wife is does the low carb thing and doesn't eat much rice. I have had
>>> risotto twice in my life, both in the last two years. I might add that
>>> the shrimp risotto in that Italian restaurant may have affected my
>>> attitude about Italian restaurants.
>>
>> In what way?
>
>I had issues with tomato for a long time and the Italian restaurants
>around here tend to have a limited number of dishes that all contain
>various shapes of pasta with variations of tomato sauce, and prices that
>are way too high for the ingredients and work involved.

Yes, I come across that a lot too. Pasta dishes can be really
overpriced sometimes.

On Mon, 3 Oct 2016 23:29:28 +0000 (UTC), tert in seattle
> wrote:

>Je?us wrote:
>> On Sun, 2 Oct 2016 18:47:00 -0400, Dave Smith
> wrote:
>>
>>>On 2016-10-02 6:35 PM, Je?us wrote:
>>>> On Sun, 2 Oct 2016 17:53:14 -0400, Dave Smith
>>>
>>>>> As for risotto.... I had shrimp risotto in what was billed to be a very
>>>>> authentic Italian restaurant in Newport Beach CA last year and the tails
>>>>> were in the shrimp.
>>>>
>>>> One of these days I'll get to try a 'real' risotto...
>>>>
>>>> At home I occasionally make stock out of prawn or lobster shells.
>>>>
>>>
>>>
>>>I would like to make risotto but there are a couple problems. From what
>>>I understand about risotto, it has to be eaten fresh because the booking
>>>method leads me to believe that it is not going to work as leftovers.
>>
>> Presumably you meant cooking method, in what way would it affect
>> leftovers? Too soggy?
>
>Too un-creamy. However, the leftovers do make excellent risotto cakes!

Interesting idea...

sf wrote:
> On Tue, 04 Oct 2016 14:05:40 -0400, Gary > wrote:
>
>> sf wrote:
>> >
>> > On Tue, 04 Oct 2016 13:26:47 -0400, Gary > wrote:
>> >
>> > > TIADS here that like eating shrimp shells should try oyster shells
>> > > sometime. They rock!
>> >
>> > The only TIAD in the room is someone who can't tell the difference.
>>
>> And I'll bet you would eat hay if all the grocery stores closed down.
>> :-D
>
> What would you eat in that situation?

roadkill!

On 2016-10-04, Jeßus > wrote:

> Yes, I come across that a lot too. Pasta dishes can be really
> overpriced sometimes.

It's how many restos make their $$$$. Chinese restos usta make chow
mein w/ mostly mung bean sprouts. Now, try and find a chow mein w/o
pan fried noodles making up almost the entire dish.

I won't even patronize The Olive Garpen or Dead Lobster. Pasta n'
shrimp seem to be the most over-abused combo. 8|

nb

On 2016-10-04 4:03 PM, Je�us wrote:
> On Mon, 3 Oct 2016 17:36:50 -0400, Dave Smith
> > wrote:

>> I had issues with tomato for a long time and the Italian restaurants
>> around here tend to have a limited number of dishes that all contain
>> various shapes of pasta with variations of tomato sauce, and prices that
>> are way too high for the ingredients and work involved.
>
> Yes, I come across that a lot too. Pasta dishes can be really
> overpriced sometimes.


The other thing is that if it is just pasta and tomato sauce, I can make
it at home. Lasagne is a little more work and expense, but for what
they charge for one or two servings I can make a whole pan of the stuff
and get 8-10 servings. I just have to remember to wrap up and freeze
the leftovers. It is rare for me to go to a restaurant to eat something
I can easily make at home.

On Monday, October 3, 2016 at 1:53:59 PM UTC-10, sf wrote:
> On Mon, 3 Oct 2016 10:59:36 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> > On Monday, October 3, 2016 at 7:39:05 AM UTC-10, Cheri wrote:
> > >
> > > https://www.americastestkitchen.com/...-pepper-shrimp
> > >
> > > Cheri
> >
> > Crispy fried jalapenos are totally great as a garnish. My guess is that it's going to be trending.
>
> I *love* them with fried calamari too. Wish more places make cornmeal
> crusted okra too. That would change many minds - it's so delicious!
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Fried okra sounds good because it's fried. I'd probably have to go to the mainland to find something like that though.

Brooklyn1 wrote in rec.food.cooking:

> sf wrote:
> > Cindy Hamilton wrote:
> > > cshenk wrote:
> >>
> >> > Close relative dish! This one however had no fat at all. No
> garlic of >> > note either. I do like the garlic shrimp. I also
> agree, shelling when >> > cooking this way, doesnt work. Folks who
> have only had shelled shrimp, >> > are missing part of the charm but
> unaware of it. >>
> >> Perhaps, but I can't imagine a load of shrimp shells passing
> through >> my digestive system without causing havoc.
> >
> > It's no worse than raw vegetables.
>
> Nonsense, there's a huge difference between eating a salad or shrimp
> shells.

Belive what you wish

--

sf wrote in rec.food.cooking:

> On Mon, 03 Oct 2016 22:00:03 -0400, Brooklyn1
> > wrote:
>
> > sf wrote:
> > > Cindy Hamilton wrote:
> > > > cshenk wrote:
> > >>
> > >> > Close relative dish! This one however had no fat at all. No
> > garlic of >> > note either. I do like the garlic shrimp. I also
> > agree, shelling when >> > cooking this way, doesnt work. Folks who
> > have only had shelled shrimp, >> > are missing part of the charm
> > but unaware of it. >>
> > >> Perhaps, but I can't imagine a load of shrimp shells passing
> > through >> my digestive system without causing havoc.
> > >
> > > It's no worse than raw vegetables.
> >
> > Nonsense, there's a huge difference between eating a salad or shrimp
> > shells.
>
> How would you know if you've never done it? I eat shrimp shells and
> they digest just like a vegetable.

They carry a good load of what helps your joints.

--

Brooklyn1 wrote in rec.food.cooking:

> On Mon, 03 Oct 2016 21:09:11 -0700, sf > wrote:
>
> > On Mon, 03 Oct 2016 22:00:03 -0400, Brooklyn1
> > wrote:
> >
> >> sf wrote:
> >> >Cindy Hamilton wrote:
> >> >>cshenk wrote:
> >> >>
> >> >> > Close relative dish! This one however had no fat at all. No
> garlic of >> >> > note either. I do like the garlic shrimp. I also
> agree, shelling when >> >> > cooking this way, doesnt work. Folks
> who have only had shelled shrimp, >> >> > are missing part of the
> charm but unaware of it. >> >>
> >> >> Perhaps, but I can't imagine a load of shrimp shells passing
> through >> >> my digestive system without causing havoc.
> >> >
> >> >It's no worse than raw vegetables.
> >>
> >> Nonsense, there's a huge difference between eating a salad or
> shrimp >> shells.
> >
> > How would you know if you've never done it? I eat shrimp shells and
> > they digest just like a vegetable.
>
> Moronic huge ASSumption.

Actually, huge ASS assumption on your part.

--

On Tue, 04 Oct 2016 13:26:47 -0400, Gary > wrote:

>Brooklyn1 wrote:
>>
>> sf wrote:
>> >Cindy Hamilton wrote:
>> >>cshenk wrote:
>> >>
>> >> > Close relative dish! This one however had no fat at all. No garlic of
>> >> > note either. I do like the garlic shrimp. I also agree, shelling when
>> >> > cooking this way, doesnt work. Folks who have only had shelled shrimp,
>> >> > are missing part of the charm but unaware of it.
>> >>
>> >> Perhaps, but I can't imagine a load of shrimp shells passing through
>> >> my digestive system without causing havoc.
>> >
>> >It's no worse than raw vegetables.
>>
>> Nonsense, there's a huge difference between eating a salad or shrimp
>> shells.
>
>TIADS here that like eating shrimp shells should try oyster shells
>sometime. They rock!

They can start with mussel shells, work up to clam and scallop shells,
and then eat oyster shells. sf is so nasty from eating snapping
turtle shells, and eating walnut shells explains her nuttiness.

On Tue, 4 Oct 2016 14:38:13 -0700 (PDT), dsi1 >
wrote:

> Fried okra sounds good because it's fried. I'd probably have to go to the mainland to find something like that though.

Fried okra is good because it's coated in cornmeal and then fried...
so crunchy and delicious! Unfortunately, it's not as widespread as
deep fried jalapeños. In fact, I can't name one time I've seen it on
a restaurant menu. Why? That's a mystery.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 04 Oct 2016 20:59:20 -0400, Brooklyn1
> wrote:

> On Tue, 04 Oct 2016 13:26:47 -0400, Gary > wrote:
>
> >Brooklyn1 wrote:
> >>
> >> sf wrote:
> >> >Cindy Hamilton wrote:
> >> >>cshenk wrote:
> >> >>
> >> >> > Close relative dish! This one however had no fat at all. No garlic of
> >> >> > note either. I do like the garlic shrimp. I also agree, shelling when
> >> >> > cooking this way, doesnt work. Folks who have only had shelled shrimp,
> >> >> > are missing part of the charm but unaware of it.
> >> >>
> >> >> Perhaps, but I can't imagine a load of shrimp shells passing through
> >> >> my digestive system without causing havoc.
> >> >
> >> >It's no worse than raw vegetables.
> >>
> >> Nonsense, there's a huge difference between eating a salad or shrimp
> >> shells.
> >
> >TIADS here that like eating shrimp shells should try oyster shells
> >sometime. They rock!
>
> They can start with mussel shells, work up to clam and scallop shells,
> and then eat oyster shells. sf is so nasty from eating snapping
> turtle shells, and eating walnut shells explains her nuttiness.

Says the turtle murderer.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 04 Oct 2016 18:19:44 -0500, "cshenk" > wrote:

> Brooklyn1 wrote in rec.food.cooking:
>
> > sf wrote:
> > > Cindy Hamilton wrote:
> > > > cshenk wrote:
> > >>
> > >> > Close relative dish! This one however had no fat at all. No
> > garlic of >> > note either. I do like the garlic shrimp. I also
> > agree, shelling when >> > cooking this way, doesnt work. Folks who
> > have only had shelled shrimp, >> > are missing part of the charm but
> > unaware of it. >>
> > >> Perhaps, but I can't imagine a load of shrimp shells passing
> > through >> my digestive system without causing havoc.
> > >
> > > It's no worse than raw vegetables.
> >
> > Nonsense, there's a huge difference between eating a salad or shrimp
> > shells.
>
> Belive what you wish

He's totally hysterical.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 4 Oct 2016 17:36:59 -0400, Dave Smith
> wrote:

> Lasagne is a little more work and expense, but for what
> they charge for one or two servings I can make a whole pan of the stuff
> and get 8-10 servings. I just have to remember to wrap up and freeze
> the leftovers. It is rare for me to go to a restaurant to eat something
> I can easily make at home.
>
One of the menu selections at a favorite restaurant is called Eggplant
Parmigiana. It is described as: layers of thinly sliced, lightly
fried eggplant, marinara sauce, ricotta, mozzarella, parmesan
cheese... which looks, sounds and tastes like lasagne to me (pasta is
not missed), and it's "OMG" delicious.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 4 Oct 2016 21:12:22 GMT, notbob > wrote:

>On 2016-10-04, Jeßus > wrote:
>
>> Yes, I come across that a lot too. Pasta dishes can be really
>> overpriced sometimes.
>
>It's how many restos make their $$$$. Chinese restos usta make chow
>mein w/ mostly mung bean sprouts. Now, try and find a chow mein w/o
>pan fried noodles making up almost the entire dish.
>
>I won't even patronize The Olive Garpen or Dead Lobster. Pasta n'
>shrimp seem to be the most over-abused combo. 8|

Yup...

On Tue, 4 Oct 2016 17:36:59 -0400, Dave Smith
> wrote:

>On 2016-10-04 4:03 PM, Je?us wrote:
>> On Mon, 3 Oct 2016 17:36:50 -0400, Dave Smith
>> > wrote:
>
>>> I had issues with tomato for a long time and the Italian restaurants
>>> around here tend to have a limited number of dishes that all contain
>>> various shapes of pasta with variations of tomato sauce, and prices that
>>> are way too high for the ingredients and work involved.
>>
>> Yes, I come across that a lot too. Pasta dishes can be really
>> overpriced sometimes.
>
>
>The other thing is that if it is just pasta and tomato sauce, I can make
>it at home.

Yes, I'm very happy with my own version of spag bol and would never
order it, same with lasagna, unless it's some interesting unusual
combination that piques my interest.

>Lasagne is a little more work and expense, but for what
>they charge for one or two servings I can make a whole pan of the stuff
>and get 8-10 servings. I just have to remember to wrap up and freeze
>the leftovers. It is rare for me to go to a restaurant to eat something
>I can easily make at home.

Yes, same here. I want something I can't/won't make at home.

On Tue, 04 Oct 2016 20:01:47 -0700, sf > wrote:

>On Tue, 4 Oct 2016 17:36:59 -0400, Dave Smith
> wrote:
>
>> Lasagne is a little more work and expense, but for what
>> they charge for one or two servings I can make a whole pan of the stuff
>> and get 8-10 servings. I just have to remember to wrap up and freeze
>> the leftovers. It is rare for me to go to a restaurant to eat something
>> I can easily make at home.
>>
>One of the menu selections at a favorite restaurant is called Eggplant
>Parmigiana. It is described as: layers of thinly sliced, lightly
>fried eggplant, marinara sauce, ricotta, mozzarella, parmesan
>cheese... which looks, sounds and tastes like lasagne to me (pasta is
>not missed), and it's "OMG" delicious.

It certainly is, I love eggplant parmigiana and I'd order it in a
restaurant given the opportunity.

"tert in seattle" wrote in message
...

sf wrote:
> On Tue, 04 Oct 2016 14:05:40 -0400, Gary > wrote:
>
>> sf wrote:
>> >
>> > On Tue, 04 Oct 2016 13:26:47 -0400, Gary > wrote:
>> >
>> > > TIADS here that like eating shrimp shells should try oyster shells
>> > > sometime. They rock!
>> >
>> > The only TIAD in the room is someone who can't tell the difference.
>>
>> And I'll bet you would eat hay if all the grocery stores closed down.
>> :-D
>
> What would you eat in that situation?

roadkill!

==============

If roadkill is all there is, you would have a fight on your hands. Everyone
else would be wanting it too

--
http://www.helpforheroes.org.uk

Jeßus wrote:
>
>It certainly is, I love eggplant parmigiana and I'd order it in a
>restaurant given the opportunity.

And you'd pay six times what it's worth... Eggplant Parm is easy to
prepare at home by the roasting panful and left overs freeze well. The
easiest way to prepare the eggplant is to slice into rounds about 3/8"
thk, brush lightly with olive oil, dust with seasoning, and slap on
the outdoor grill, no spatter in your kitchen from frying and absorbs
minimal oil. Usually I can't wait for the panful of parm, the grilled
eggplant is great on a mozz cheese burger. Slabs of overgrown zukes
grill nicely too.