"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Thread Tools Display Modes
Old 03-13-2006, 02:22 PM   #31
Senior Cook
Join Date: Mar 2006
Location: California
Posts: 270
One cannot always find the correct one to buy. He did use the orange as that is what was available. I wish we could buy more varieties of potatoes. We grew some different ones for a couple years but did not produce enough to justify the garden use. We do better with tomatoes.

Swann is offline   Reply With Quote
Old 03-13-2006, 02:23 PM   #32
Executive Chef
ironchef's Avatar
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
Originally Posted by GB
As long as you do not tell them it is food coloring
One night, a guest was arguing with one of the waiters because he KNEW that there was NO such thing as a purple potato. The waiter had to bring out a raw one just to show him...

"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 03-13-2006, 02:27 PM   #33
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I guess the customer is not always right
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-22-2006, 11:41 AM   #34
Senior Cook
bknox's Avatar
Join Date: Jul 2005
Location: Cicero, IL, but my heart is in Virginia where my family lives.
Posts: 417
I was going to post this recipe when I noticed this post. We make ceviche in about 20 different ways but I recently acquired a recipe that is easy and excellent. I made it because it had green olives in it and I thought that it was interesting. It was GREAT. I used shrimp but my brother used fish and scallops, he loved it as well.

1 pound medium shrimp, scallops or fish or all three (about a pound overall)
2 cups of fresh lime juice
1 medium onion chopped
7 plum tomatoes diced
2 Jalapeno peppers, seeded and diced small
1/2 cup chopped fresh cilantro
1/2 cup nice green olives - pimento removed and chopped
2 tablespoons olive oil
Pinch of Salt
2 Tablespoons orange juice
1 Avocado peeled, pitted and diced - For this recipe I used an Avocado that was still fairly firm.

Peel the shrimp and cut them in half so they are little chuncks. Place them in a bown and cover them in the lime juice. Refridgerate for at least 4 hours. I stir them once or twice during the time they are in the lime juice. The acid in the lime juice carmelized the proteins in the seafood which is the same effect as cooking it with heat. I think that is really cool.

After 4 hours, drain the shrimp and tranfere to a bigger bowl. Toss with everything else and put it back in the fridge until chilled through.

I made this the night before and let it mix together overnight. Next time I am going to eat it in a wrap with strips of fried tortilla.


Bryan Knox
What if the the Hokey Pokey IS what it is all about?
bknox is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:32 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.