Help me find a discussion about cooking shrimp
7 years ago
Featured Answer
Sort by:Oldest
Comments (15)
7 years agoRelated Discussions
Can we discuss cooking our own dog food
Comments (25)When I looked into switching to a better food several years ago the links on the Tails of the Tundra Siberian rescue website had some great info. I've included a link below. *********************************************************** Also, on a different forum I came across a "food grading system". . Its a method of analyzing the ingredients of the food you feed and determining whether its a high quality/healthy kibble. You will need your kibble's list of ingredients, as found on the bag (or oftentimes their website). Please note, however, this is for ingredients ONLY.... so before feeding a pup be sure to look at the protein and fat and calcium and calories in the Guaranteed Analysis. Start with a grade of 100: For every listing of "by-product", subtract 15 points For every non-specific animal source ("meat" or "poultry", meat, meal or fat) reference, subtract 10 points If there are no specific meats or meat meals, subtract 25 points For every grain "mill run" or non-specific grain source, or grain "middlings", subtract 10 points If the food contains BHA, BHT, or ethoxyquin, subtract 15 points If the same grain ingredient is used 2 or more times in the first five ingredients (i.e. "ground brown rice", "brewers rice", "rice flour" are all the same grain), subtract 5 points for each occurrence If the protein sources are not (specific) meat meal and there are less than 2 meats in the top 3 ingredients, subtract 3 points If it contains any artificial colorants, subtract 5 points If it contains ground corn or whole grain corn, subtract 3 points (subtract 5 if corn is listed in the top 5 ingredients) If the food contains any animal fat other than fish oil, subtract 3 points If lamb is the only animal protein source (unless your dog is allergic to other protein sources), subtract 2 points If it contains soy or soybeans, subtract 5 points If it contains wheat (unless you know that your dog isnÂt allergic to wheat), subtract 2 points If it contains beef (unless you know that your dog isnÂt allergic to beef), subtract 1 point If it contains salt, subtract 3 points If it contains corn syrup, molasses, or other added sweetener, subtract 10 points Extra Credit: For every different specific animal protein source (other than the first one; count "chicken" and "chicken meal" as only one protein source, but "chicken" and "turkey" as 2 different sources - do not count egg, cheese, or other similar ingredients), add 1 point If the food contains 3 or less different mentions of grains (or other high-carb plant-based foods like potatoes), add 5 points If any of the meat sources are organic, add 5 points (if the number 1 ingredient is organic meat, add 10 points) If the animal sources are hormone-free and antibiotic-free, add 3 points If the food is baked not extruded, add 5 points If the food contains probiotics, add 3 points If the food contains fruit or vegetables (NOT corn or other grains), add 3 points If the vegetables have been tested for pesticides and are pesticide-free, add 1 point If the food contains barley or oats or oatmeal, add 1 point If it contains sunflower, hemp, flaxseed, or other polyunsaturated vegetable oils, add 3 points (add 5 if it is the #1 fat) If the vitamin and mineral sources are chelated, add 5 points 94-100+ = A 86-93 = B 78-85 = C 70-77 = D **************************************************** If this info helps even one person find a better quality food then it was worth the time I spent digging it up again....See MoreHow Help Me Find helped me find peace and contentment
Comments (16)That is because of how the links work there. When you go to HMF and click on My HMF, you are redirected to your log-ed in page on HMF. It is the same generic link to every member and if you add that link to the forum, it will always redirect to your own page (or any other members own page, depends on who is clicking it). That's the link that looks like this: http://helpmefind.com/gardening/guest.php?tab=1 Now if you want to link to your garden so that other people see your garden, you have to log out, go to HMF member, Search your nick and then you will get the different link, that looks like: http://www.helpmefind.com/gardening/l.php?l=99.377331 - that's unique member link. It's not very comfy way to link to the profile, and I could not figure the other way quickly, so searching member name is a bit easier imho. But maybe someone who had more coffee than me and does not have a whining baby and a whining cat, can figure that one out better. :P...See MoreTips for cooking shrimp
Comments (28)" ---------YIKES, blow dry the shrimps until they are very dry. Yes, I know that the shrimp are chemically treated, but if you have friends that are shrimpers you can avoid all those chemicals. Or I can just go out back and either net some or eat my live "shrimp" bait if the fish don't bite which I've been known to do on more than one occasion. -------" No! The idea is not to dry the shrimp completely. The idea is to dry the outside just enough that when you pan fry the shrimps the juice gets sealed in and the shrimp remain tender yet the outside is caramelized. Try it. It works. Regarding "fresh" shrimps: All shrimps you normally buy are frozen and refrozen. However, if in your town you have a large China Town, you may be able to buy life swimming, jumping shrimps, and also order life shrimps in Chinese restaurants there. There is no way to describe the incredible taste to you of eating true fresh shrimps. dcarch ....See MorePlease tell me about Sous Vide cooking.
Comments (5)I don't think this has been said explicitly yet: When restaurants (and caterers who i think were the first adopters on a large scale) use sous vide for steaks, they're not necessarily after that edge to edge rare that people rave about. That's a consequence, rather than a goal. Sous vide greatly reduces the skill and attention required. Instead of having a grill master watching over a bunch of steaks to go out at different temperatures magically aligned with the delivery of delicate fish, and another dish that requires 25 minutes from receipt of order to plating, they prep and seal all the steaks early in the day, and put them in the circulator with enough lead time for them to be at temperature at a moments notice. If they have several circulators, one might be at "regular" and one at medium, or they may have them all at the right temperature for medium rare, and then do higher temperatures by taking one out and cooking it more. All steaks will be finished on the heat to give a nice sear/color. Similarly, when a caterer has to serve 100 chicken breast dishes all at once, it's much less labor intensive to prep and seal them a day or two ahead, put them in the circulators well ahead of time, and have them holding there at the perfect temperature while the speeches go long. Depending on the dish, they might be taken out and put in the ovens in pans for a few minutes to add color, but they're already at a safe, cooked temperature, so that can be done on the fly without worries. I have the Anova stick. It has worked great for me, even when I may not have been doing it in the most optimal way. Since I have great ovens, I mostly use it for "home catering", that is, for when I'm feeding the mobs. Frees up at least one oven. :) There are many other things I could do sous vide, but can do with less fuss and bother with my regular equipment, but that's well beyond what most other kitchens have. Frankly, I think the stick regulator and a bucket would be a great car camping oven. Often there's an electric supply at a campground space. I've always had an electric water boiler in my camping supplies. Bring pre-prepped and sealed proteins in an ice chest, rather than pre-cooked and frozen, and one can elevate one's outdoors (but electrified) meals. And that's when all those glass jar cooking techniques might be interesting too....See More- 7 years ago
- 7 years ago
- 7 years ago
- 7 years ago
- 7 years ago
Related Stories
FUN HOUZZHouzz Quiz: How to Find Your ‘Me Time’ Place
Looking for the best place in your house to soothe away your stress? We’re here to help
Full Story
KITCHEN APPLIANCESLove to Cook? You Need a Fan. Find the Right Kind for You
Don't send budget dollars up in smoke when you need new kitchen ventilation. Here are 9 top types to consider
Full Story
HOUZZ CALLHome Cooks: Show Us What You Love About Your Kitchen
What’s your recipe for the perfect cooking- and baking-friendly kitchen?
Full Story
KITCHEN DESIGNA Cook’s 6 Tips for Buying Kitchen Appliances
An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more
Full Story
KITCHEN DESIGNHere's Help for Your Next Appliance Shopping Trip
It may be time to think about your appliances in a new way. These guides can help you set up your kitchen for how you like to cook
Full Story
LATEST NEWS FOR PROFESSIONALSTalking About the Budget Doesn’t Have to Be Awkward
These 4 tips can help when you’re discussing project costs with clients
Full Story
COLORYou Said It: ‘Adding Color Is About So Much More Than Shock’ and More
Highlights from the week include color advice, Houzzers helping Houzzers and architecture students building community housing
Full Story
ORGANIZINGDo It for the Kids! A Few Routines Help a Home Run More Smoothly
Not a Naturally Organized person? These tips can help you tackle the onslaught of papers, meals, laundry — and even help you find your keys
Full Story
KITCHEN APPLIANCESFind the Right Oven Arrangement for Your Kitchen
Have all the options for ovens, with or without cooktops and drawers, left you steamed? This guide will help you simmer down
Full Story
OUTDOOR KITCHENSYour Guide to Grills and More for Great Outdoor Cooking
Learn the pros and cons of gas versus charcoal grills, and about neat add-ons that let you do more
Full Story
carolb_w_fl_coastal_9/10