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 (28)Mea culpa, Brandon. If it's a Friday or Saturday night post it sometimes veers. I'll check contents of cornjug later on today to see what might have happened last night. I believe I am ok now. I never take myself too seriously, my Tennesse friend, and am happy to say I have enjoyed a life long interest in the world. Anyways, the defintion of cultivar as offered is accurate in that a cultivar has a legal connotation, since it's designation is often meant to protect patent rights. An unkown "cultivar' wouldn't be a cultivar in the strict sense of the word, a race or variety might be a more accurate term. But that would still have to be predetermined, as it truely would have to be distinct within the specie. I would like you to know, Brandon, all kidding aside, that I am a happily married man to my first and only wife, with two smart and pretty daughters, graudated with honors with a B.S. in Biology in 1996. I work now in the construction industry, it's a very non-p.c field. I like trees, rock n roll, books, foreigners, odd people, gracious souls, bamboo, suirrel, and pick-up trucks. I appreciate the many knowledgeable people here....See MoreCan you ID these shrimp(?) that just appeared in my tank?
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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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