Posted on 03/01/2020 4:17:51 PM PST by Jamestown1630
I went to a 'Fat Tuesday Potluck' last week, and one young lady brought Shrimp Etouffee, which I had never had. Instead of rice, she served it over grits, and I was in Heaven.
Here is Chef John's recipe, thoughtfully adapted to frozen shrimp because it's all that many of us can procure:
http://www.youtube.com/watch?v=Vx1yprdgs80
We're coming up on Asparagus Time, and I'm looking for new ways to use it. We can get it nearly all year now, but find the nice big ones in Summer. We usually put it on a baking sheet, drizzle with olive oil, salt and pepper, and roast it. But if you have favorite recipes, please share.
-JT
Luckily my aunt wrote down a bunch of my Grandmother’s recipes. (My mom is clueless when it comes to cooking! And I thinks that why me and my brothers can cook.)
My son was leaving for college and I told him “You need to learn to cook.”
He rolled his eyes and said “Mom, they are never gonna de-invent the microwave!”
2 weeks after he moved out of the dorm into an apartment. He called me and said “I’m at Super Walmart. What do I need to cook.”
I answered “Lesson.”
He started coming home for cooking lessons.
Now he’s informing me on what I need to cook. Last lecture was Sesame Coated Teriyaki Tuna!!!
LOL...it’s always those “secret ingredients” that make things fabulous!
Yes, I know; same here.
Salt the cukes. Add thin slice the onion. Drain about 12 hours later. (I move most out of the onions later after they soak.)
Later a clump of sour cream. Bit of salt and pepper.
My family always believed that EVERYONE needed to learn to cook at least a few basic things and how to make the family recipes. It's really a much needed skill that everyone needs to master.
Interesting and not all THAT different from the Hungarian way. But Hungarians DO make most veggies sweet & sour; their standard salad dressing is just a mix of sugar and lemon juice or vinegar.
YEP. And a bit of salt. Yummy.
That sounds like my husband’s ‘Sweet Italian Dressing’ - 1/2 cup olive oil, 1/4 C. red wine vinegar, salt, pepper, Italian Seasoning, and 1/4 C. sugar.
(In *The Family*, this is a Christmas thing, and traditionally goes on slices of oranges: cut the orange slices about 1/4” thick, rind and all, with a cut in each rind so that you can peel the rind back - when you eat it with your fingers :-)
Tomatoes are a gift from God.
Yes. Like beer, tomatoes are proof that God wants us to be happy :-)
Never thought of putting that on oranges, but sounds delicious and I’m going to try it; thanks for posting it!
That they are, indeed! Tomatoes are a great source of vitamin C and can be used in SO many different ways.
Bummer! LOL.
Love your recipes.
Thx much for your posts. MUCH.
Y/V/W
My thought when I hear the saying “Dont look a gift horse in the mouth” has always been “Why would I bother? They all taste the same in the end.”
Now, that’s not right.
There are some things that we should do because they represent Ideals and our devotion to same.
Refusing to use horses as food has traditionally been a reflection of our awareness of our companionship with the Horse - and the fact that civilization was built, largely, on the backs of horses.
It’s just a matter of respect and gratitude, and does Humans more good, in terms of its symbology and our own edification, than it does the horses.
It’s a reflection of a certain awareness - and I think an advanced one.
(Same thing with dogs; and the ancient Egyptians honored cats, in the same way.)
Nonsense.
Anglophones were forbidden to eat horse because a medieval cleric was afraid that our ancestors wouldn’t stop celebrating the Feast of Sleipnir. The original purpose for dishes like sauerbraten and a number of others was to break down tougher pieces of meat for example the roast on a horses neck. Until then the plurality of out American ancestors ate horse and many Yurps still do.
Ill agree to what you said about dogs but not other canids and all I can say about cats is that I don’t agree with using a moist preparation method.
Theres actually quite a bit of politics and other foolishness involved in the history of why Americans eat what they do.
We eat turkeys for Thanksgiving and then later Christmas because democrats wanted votes. Along with the idea that prosperity meant more meat on the table (a chicken in every pot) was the need to buy farmers votes. More turkey can be raised faster on lower grade food in less space than many other meats so the government got behind promoting turkey. More people feeling the prosperity and more farmers selling more meant more votes.
Geese take time and better quality food and cant be packed on top of each other the same way so they have lost out over the last couple of decades despite being better food. As the number of producers went down the price also went up meaning more Americans turned to that other big bird, the turkey. Did you ever wonder why geese and goats are dancing together in all the old drawings and displays for Christmas? The reason we ate geese in the first place was because it was a cultural memory of the Feast of Odin. Americans increasingly also looked for old references and removed them looking for a more pure form of Christianity.
Goats were a reference to Thor. His feast had pretty much already been forgotten and didn’t play into Americans not eating goats. Americans had turned against goats because they were considered the poor mans alternative to cattle. Beef was easily grown out west and I imagine votes played into that as well. Nobody wanted to be “poor” like the Eastern European immigrants that were coming in at that time and the poor didn’t have the money to spend so the smart bet was beef. Besides goats are easy and don’t take up much space so nearly anyone wanting a goat back then would just raise some themselves.
Carp are delicious and we used to eat them here. They were brought over as an easily raised cheap meat for rural people to turn to just like continental Yurps had been using them. It worked until a flood released them into the rivers and lakes. When they dug around and increased the turbidity of the waters they were released into people decided that the water was dirty, which isn’t true that’s a different thing, and then refused to eat “dirty bottom feeders”.
Theres a lot more. Ever look into where our pigeons came from and why pigeons adapted so well to living with humans?
You cant fault Chinese for having to make tough choices between fresh dog or well aged two legged mutton. Cats were magical creatures to some.
Why not insects? I really don’t know that story. Its not like we have a shortage of locusts or cicadas. Maybe there just weren’t enough “good ones” in Europe? People throughout the Middle East ate them. Evidence suggests that almost all ancient people ate them at one point if they had access. Whats the real reason we stopped? If locusts are little packages of chicken soup and cicadas are really just shrimp flavored land morsels then shouldn’t we?
None of that even considers our preferred plants. Where did all the pawpaws go and why are you eating bananas? Tomatoes? A story of superstition and taxes. Why do Americans insist on eating the worst form of rice? Why was the preferred corn colored then white then yellow and now back to colors? Just about everything we eat and don’t eat has a story behind it and those stories all effect our culture.
Lime and Sesame Beef Stir-fry
PREP Steep combined zested lime, 2 fine-sliced gar/cl, tb soy sauce, tsp sesame oil.
Cook 190–270g dried udon or soba noodles as per pkg.
Add noodles last 2 min to pan of broccoli florets cooking in simmering water. Drain well.
ASSEMBLY Stir-fry in heated tbl veg oil on high a min lean beef, (fillet or sirloin steak), sliced super-thinly across grain.
Add tb oyster sauce, 2 tb water, bok choy, leaves, handful of snow peas; stir-fry a min.
Add noodles, broccoli, fine-sliced scallion, 2 tb toasted sesame seeds, steeped seasonings. Toss a min on high.
Mix in 2 tb lime juice.
SERVE at once.
Never had it.
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