What's this in my 'hunan shrimp'?!
10 years ago
I got take-out 'hot hunan shrimp' last night and there was something in it that I didn't recognize.... it's the sliced pieces on top of the baby corn in the center of the photo. The first piece I saw looked exactly like a sliced apple!!! I took a bite and just couldn't figure it out -- the texture is somewhat firm, the taste almost non-existent except to be slightly unpleasant... almost bitter? Any ideas?
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10 years ago- 10 years ago
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Comments (12)Most interesting! Makes me wonder if the Crayfish living in most of the ground on this property (apparently, they're some sort of subspecies not requiring actual streams) aren't helping with the colors of my blooms. But the cooking may be a key component of what you're doing. The newly-'discovered' Terra Preta. which is remarkably stable - even regenerating over time - has its origins in the refuse piles left by the people of the Amazon. Charcoal, cooked food scraps, bones, pottery shards... I've toyed with the idea of asking to buy any scraps of bisque (first, low temperature firing) from local potteries, to mix in with my compost. Experiments in recreating Terra Preta indicate that "charging" the pottery shards, by steeping them for months in compost, is part of the secret to the longevity of the man-made soil. We're vegetarians (and I don't think Shellfish are allowed in our diet - plus I may have severe allergies to them, anyway...), but I'm going to start asking the neighbors' maids to save shrimp scraps for us. We already are getting the coffee grounds, banana peels, chicken bones and eggshells (and a reputation for being eccentric)....See MoreWhat IS this shrimp-like pupae? Pics
Comments (3)Wow, good catch! I googled fungi too but it was such a broad topic I didn't know where to start but it appears this is the Lizard's Claw variety of stinkhorn and it's kind of rare. It didn't seem to stink but everything else was spot on. Thanks! Here is a link that might be useful: Rare mushroom found in Anoka County?...See Moreshrimp cocktail shrimp plant as hardy, drought tolerant?
Comments (12)Liz, I never even noticed you had not said 'fruit' on the subject line. LOL! Cynthia and all, here on the NW side of San Antonio fruit cocktail shrimp plant is just as hardy and drought tolerant as the red shrimp plant. In a mild winter like last year it didn't freeze all the way back where it was against a wall. The tops that did get nipped and fell over kept the stems green so I just left them in place until spring. Once fruit cocktail is established it comes back very quickly and blooms continually until the first freeze. Well, I take that back. In protected places both the fruit cocktail and the red shrimp flowered all last winter. It gets a little over two feet tall and is very thick and bushy spreading itself around nicely from the roots, and though you will get a few plants coming up from seeds blown around it is not 'invasive.' BTW, I never see anything like a seed pod, but some plants have come up some distance from the original planting so I have to assume it is from seeds. Those volunteer plants don't get much water. They wilt, but I'm amazed they survive and perk back up when I think to water them. It is definitely on my favorite plant list! Incidentally, my 'soil' is shallow black clay over limestome. No bugs bother it and the foliage is healthy and green even when the volunteers come up on pure caliche. Like everything else it gets a few sprinkles of fertilizer now and then....See MorePick and Peel Shrimp - what do you do?
Comments (17)Well I'm really sad because I can't find the poached shrimp recipe; I can "see" it and it's in a mag I must have tossed. But this sounds extremely close to what I remember. From Cooks Illustrated. I'll have to try it myself - the interesting part is making stock with the shells rather than cooking them in shells: 1 pound large shrimp (16 to 20 count), peeled, deveined, and rinsed, shells reserved 1 teaspoon table salt 1 cup dry white wine 4 peppercorns 5 coriander seeds 1/2 bay leaf 5 sprigs fresh parsley leaves 1 sprig fresh tarragon leaves 1 teaspoon lemon juice from 1 small lemon 1. Bring reserved shells, 3 cups water, and salt to boil in medium saucepan over medium-high heat; reduce heat to low, cover, and simmer until fragrant, about 20 minutes. Strain stock through sieve, pressing on shells to extract all liquid. 2. Bring stock and remaining ingredients except shrimp to boil in 3- or 4-quart saucepan over high heat; boil 2 minutes. Turn off heat and stir in shrimp; cover and let stand until firm and pink, about 8-10 minutes. Drain shrimp, reserving stock for another use. Plunge shrimp into ice water to stop cooking, then drain again. Serve shrimp chilled with cocktail sauce. And the grilled shrimp I absolutely love - haven't made it in a while so it's more involved than I remember. But brining then marinating really makes it great. ingredients 1 quart water 1/3 cup salt 1/3 cup (packed) golden brown sugar 1 1/2 pounds uncooked large shrimp, unpeeled 1/4 cup olive oil 2 tablespoons dry white wine 2 garlic cloves, minced 1 tablespoon chopped fresh parsley 1/4 teaspoon dried crushed red pepper Roasted Garlic-Herb Sauce (you can get the link from Epicurious.com - I made it the first time and thought nothing of it. The shrimp are delicious by themselves.) preparation Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp. Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp. Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes. Prepare barbecue (medium-high heat). Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately. Bon Appétit, July 2001...See More- 10 years ago
Just to be clear, the pieces I'm talking about are outlined with red lines. lol!
By the shape, I'm guessing they came from a fruit or veg with a large pit or seed cavity. Perhaps they're from some melon or squash???
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