"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 04-17-2006, 02:40 PM   #1
Assistant Cook
 
Join Date: Apr 2006
Posts: 1
"Putting up" shrimp?

I was just reading a story set in Louisiana, in which one of the characters refers to "putting up the shrimp." Anyone have any idea what this refers to? Are they actually canning shrimp?

Thanks,
Audrey

__________________

__________________
AudreyKate is offline   Reply With Quote
Old 04-17-2006, 03:17 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,378
Never heard of that. I'd be tempted to freeze them if I was in a situation where I had actual FRESH shrimp.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-17-2006, 03:40 PM   #3
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Quote:
Originally Posted by AudreyKate
I was just reading a story set in Louisiana, in which one of the characters refers to "putting up the shrimp." Anyone have any idea what this refers to? Are they actually canning shrimp?

Thanks,
Audrey
Since it's a story set in Louisiana, I'm guessing people familiar with Southern cooking could give you a more accurate answer. Not having read the story, the author might be referring to almost anything.
__________________
mish is offline   Reply With Quote
Old 04-17-2006, 04:30 PM   #4
Head Chef
 
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,189
Hi AK,
I've never quite heard of that, but I do seem to recall a dish that Paula Deane did on the FN called pickled shrimp. It's been a while, but I think she did put them up in mason jars.
John.
__________________
"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
JohnL is offline   Reply With Quote
Old 04-17-2006, 04:37 PM   #5
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,269
I was thinking the same thing as John.

Here is Paula Deen's recipe. I've made it and it was quite good.
__________________
jennyema is offline   Reply With Quote
Old 04-17-2006, 04:50 PM   #6
Head Chef
 
phinz's Avatar
 
Join Date: Dec 2005
Location: The Surface of the Sun
Posts: 1,801
When I was a kid we used to go down to the Texas City Dikes and buy a cooler full of shrimp and other bycatch from the shrimp boats. Typically this was 50 lbs. or so of shrimp, flounder, squid, et cetera. $50.

We brought them home and had a heading/peeling assembly line. We would reserve about 20 or so lbs of it for eating that day and would freeze the rest. My grandmother would put them in ziploc bags, fill with water and then put them in the freezer. We had shrimp for the rest of the season that way. We would do this at the beginning and end of each season.

We'd fry the reserved poundage by dredging them in an egg/milk mixture, then rolling them in crushed Ritz crackers then deep frying until golden. Mmmmmmmmmmmm... With that and some sweet tea, potato salad and Grandmommy's green bean casserole we were good to go.
__________________
It's good for the soul when there's not a soul in sight.

Trader Scott's Tiki Bar & Lounge
phinz is offline   Reply With Quote
Old 04-17-2006, 04:51 PM   #7
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Great minds run in the same channel...the same thought came to my mind. They sure did look good!
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 04-17-2006, 07:16 PM   #8
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Could they have been talking about "Potted Shrimp"? While I know that current recipes for Potted Shrimp are meant for fairly immediate use as an appetizer, I do believe it was originally a way of preserving cooked shrimp for awhile under minimal refrigeration, much in the way of goose & duck confit.
__________________
BreezyCooking is offline   Reply With Quote
Old 04-17-2006, 09:44 PM   #9
DC Grandma
 
Dove's Avatar
 
Join Date: Dec 2003
Location: USA,California
Posts: 3,217
My husbands family in North Carolina would say "I put up xx pints or quarts of green beans today. Meaning they canned that many jars. They use to can balls of fresh homemade sausage in jars..no freezers back then. They would go to the garden for a mess of green beans..(just enough for a meal.)

In Florida when we would catch Laaarge (really big shrimp) out of the St. John's River we would clean them and put them in halg gallon milk cartons, fill with water and freeze.
__________________
May I always be the person my dog thinks I am.

Walk towards the Sunshine and the Shadows will fall behind you!
Dove is offline   Reply With Quote
Old 04-18-2006, 01:01 AM   #10
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
I can only think of 3 meanings for "puttin' up" here in the South:

1. Preserving food by one method or another. Most people naturally think of canning something first. But, it could also refer to dehygration, salt packing/brining, pickeling, or cold smoking. I know my grandmother used to talk about her dad "puttin' up" hams and bacon in the fall during hog slaugher, and she and her sister would "put up" tin buckets of lard. It could also mean puttin' some things that would survive down in the root cellar for use during the winter (potatoes, onions, etc.).

2. To place something in it's proper place. I was forever being reminded by Mom to "put up" my shoes ... and other stuff. One of the jobs I had when Mom went grocery shopping was to "put up" the groceries.

3. Tolerance or forbearance - which usually was the evident meaning by the inclusion of the word "with". Like in, "puttin' up with Yankees".
__________________

__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Reply

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

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:08 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.