Text 12318, 138 rader
Skriven 2008-08-18 16:53:30 av Ruth Haffly (1:396/45.28)
  Kommentar till text 12131 av Carol Shenkenberger (18453.cooks)
Ärende: recipe failure
======================
Hi Carol,

 >  CS> get frozen, look for ones still in the shell.  Those tend to be frozen
 >  CS> on the boat and minimally handled, and come off better.

 > These were peeled and cooked; I needed them for a recipe I wanted to

 CS> I find the peeled and cooked ones now to be too far off the mark for
 CS> consumption unless so highly spiced and breaded, you can barely tell
 CS> they are shrimp.

These were plain cooked and frozen.  I tried some yesterday in a bit of
cocktail sauce--better but still not the greatest.


 CS> Asian Grocery today, nice ones with head on for 4.99/lb packed in ice
 CS> and about 2.5-3 inch body for a nice size total when you add in head
 CS> and tail. Not the bigger ones at 89yen each of Sasebo that make a
 CS> virtual meal off just 1 of them, but not bad tasting at all.  They are
 CS> always properly handled ones at that store.

OTOH, who knows how these were handled. They were the small, "salad"
size.

 > try.  It was an aggel hair, shallot, seafood, spinach thing with
 > unspecified amount of Romano cheese, pinch of dill and dash of red
 > pepper flakes.  We added salt & pepper which improved it some but not
 > enough to make it worth keeping the recipe.  I found it in a PIggly
 > Wiggly flyer; it sounded good in concept but...................the
 > clipping hit the trash can.  You win some, you lose some.

 CS> Humm, does sound good actually.  Quality ingredient problem likely
 CS> there? I would have wanted to add a bit of firm sliced avocado at
 CS> serving time.

Other than the shrimp, it was all quality stuff. The clipping said it
could be done with frozen spinach but we used fresh, peccorino romano
cheese, etc.


 CS> (on Charlotte)
 >  CS> She has quite a few already.  She's not nearly as picky as most girls
 >  CS> her age and her comment about other girls who 'go vegetarian' is
 >  CS> 'Great!  More MEAT for me!'.  Poor thing gets our levels of meat most
 >  CS> of the time and isnt used to 'all you can eat meatballs'.
 CS>  >
 > I don't know how many Michael and I rolled--it was 2 pounds of meat.
 > I'm glad she enjoyed them; one of my nephews doesn't like meat balls
 > so she can eat his share. (G)

 CS> Ohh, from the looks of the plate, Charlotte scampered off with 1/2 the
 CS> meatballs.....  Maybe more!  Could have been some of the brachiole
 CS> under the sauce though?  She mentioned she couldnt eat the last
 CS> meatball.


I was surprised at the number she did chow down.  Hopefully other folks
got at least one. (G)

 >  CS> I dont have the darker miso but thats ok.  I need to get that batch of
 >  CS> ingredients here (easy to do) but Don knows in general how to make a
 >  CS> miso soup.  He normally leaves that to me, but he can do it.
 CS>  >
 > No Surprise, Don is probably about like Steve in the kitchen--can do a
 > lot of basics and has his own specialties. Good guys to have around.

 CS> Don's kinda like Michael Loo but not every day and with lots of 'humm,
 CS> let me try this new idea out' cookery.

 CS> Meat rubs and marinades are his claim to fame here at home.

Sounds good to me if you do the sides.

 > soupy or too dry.  It's best (in our opinion) assembled, baked, frozen,
 > thawed, and baked again before serving--seems to "set it up" better.

 CS> Works for me!  Basically make 2 servings and freeze the rest.


That'll work.  It's what I did with the smaller one I made at my
parents.  Actually 4 servings were taken from it but 2 more (plus
another of just sauce & meat balls  and the roll ups) went into the
freezer.  Four meals, would have been 5 had just 2 eaten from the
original lasagne.


 CS> Been looking at our home grinder lately.  JUst not toally sure what
 CS> cuts of beef to use in it.  Asian grocery stopped getting ground beef
 CS> and ground pork and now only have ground duck and ground chicken.
 CS> They do this themselves.


Depends on what cuts the Asian grocery grinds as to what you will want
to grind yourself.  Michael could probably give you some ideas for beef
cuts to grind; I'd say chuck and round but he may have other ideas.


 > Keep it pure for when you want real Italian.  Make it fusion for when
 > you want to play with it.  Now that you have the basic recipes, you can
 > do that.

 CS> Hehe had basic ones in MM before!

But now that you've tasted them, you have a better idea of home made
Italian cooking.

 > I think she got along well with everybody.

 CS> Hard to not like a kid <g>.  Unless they misbehave badly and Charlotte
 CS> rarely does.  Today was a rare incident (and not that bad).  A Krogers
 CS> she wanted some cereal called 'reeses pieces'.  I checked the box and
 CS> nixed it.  It's basically candy and white processed flour.

I would have nixed it too. (G)


 CS> I dont mind if she gets some 'junk food' but that was a bit over the
 CS> top for a breakfast!  I made it up to her with a chocolate syrup she
 CS> can use to make chocolate milk with ;-)

Sounds like a winner to me.


 >  > Good; she's quite a kid.  Not quite ready to stop being a kid but


>> CONTINUED IN NEXT MESSAGE <<

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... The Lord gives wisdom; out of his mouth comes knowledge. . . Prov 2:6

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