So far no luck, but thanks. I believe that the post I read has jumped to the twilight zone like so many others (for no reason).

Can you look in your internet browsing history?

cleared

Sherry, are you sure it was in Cooking? Do you remember the screen name of anyone who posted in the thread? Was Golden Dipt mentioned? If it was a digression, do you have any inkling what the rest of the thread was about?

There are only about three pages of threads for all of October in Cooking. You could just open them all, until you see something you recognize, if it really was a week or two back.

No, Golden Dipt was not mentioned. It was just what I could find and it was too salty. I went through all of Cooking, Kitchen Table, and Home Decorating Conversations. I searched every combination of words I could think of. This was not a mix. They were using flour and cornmeal. I should of printed it. I know that I should, because things just disappear.

Did you know you can only post on Cooking and Kitchen Table if you are in Garden Web in the address bar and only on Home Decorating Conversations if you are in Houzz?

I KNOW I read it! I was hoping someone would recognize their post. I have no idea where it was.

Sherry, I wonder if it depends on which device or browser that you use. I've posted to Home Decorating Conversations from GW.

If you could describe the conversation more we might recognize it if it was here.

Has anyone tried quickly brining shrimp with baking soda? Last time I tried baking soda in a weird place was wings and I saw no benefit and tasted it. But I saw this in a recent food and wine and it’s mentioned on serious eats and more, so now I’m intrigued.

This might be it...scroll down to jimster reply:

https://www.gardenweb.com/discussions/2432704/good-seafood-batter-breading#n=13

Good thinking Olychick. It didn't occur to me that it might have been a ghost thread.

Sherry, you can fix up the fry mix by adding flour and spices if you want to, but it's probably not worth it.

Totally different from what you were making, but just in case you're looking for an alternative, I've had great success with this simple beer batter recipe from Genius Kitchen on both shrimp and onion rings. They need to go right from the batter to the fryer, though, or the baking powder will discharge and the beer will go flat.

OLychick, That was it! I bet I saw it when the spammer was bringing up all the old cooking threads! You are the best!

Would that be why search wouldn't bring it up? I am almost positive one of the searches I did was seafood batter. Anything I have been doing at home has been too puffy and thick. The mix I bought was the right texture, but just way, way, way, too salty.

Pillog, that fry mix is in the trash! LOL. I used your beer batter recipe the last time I made shrimp and it was good, but not quite what I was looking for. I am trying to recreate my grandmother's shrimp from fifty years ago. She of course never used a recipe. I did like that batter for fish and will try it on some cod next.

Y'all are the best. I not only saved the post, I printed the entire thing!

Don't know what thread you were reading. But you said you wanted the crust to be less thick and puffy than you are getting. Sounds like you don't want the thick armor of crust that I associate with some "fish and chips" shops. And sounds like the commercial product that was right-texture-but-too-salty was a dry mix in which you dip the moistened shrimp. So you might try making a thin batter of just water or milk plus egg, moistening the shrimp in that, then rolling lightly in your own not-too-salty dry mix of flour, salt, pepper, garlic powder, plus bread or panko crumbs, and deep-frying. I don't think it is necessary to get all mad scientist with baking soda, vodka, nanoparticles and dark matter just to deep fry shrimp - no-one's grandma ever did that!

Oooh! John, where are you getting the dark matter? I'd love to try some of that on Mr. Picky's dinner!

Sherry, good luck with the recreation! I do get that. I just forgot. My head can't hold last week's chat anymore. Sigh. If the texture of the fry mix was right, and the process was right, with the milk and all, getting the flour mix just takes some experimenting. I did that for chicken coating. just made up small amounts and kept adjusting the balance until it was declared good. You're 3/4 of the way there already. I hope you end up with what your memory is asking for.