Are we all fasting on Friday, October 11th?

[rodentraiser]

I ended up making salt roasted shrimp. Now I love salt roasted potatoes, but...shrimp isn't in the same class.

First of all, the recipe calls for an inordinate amount of kosher salt - I used 3 cups of it. It's baked at 500° for 15 minutes, then poured over the shrimp which should be in an oven safe pan. I used a pound of shrimp. Then the shrimp is baked for 5 minutes. Once out of the oven, rinse the salt off the shrimp under hot water, dry and enjoy.

Well, I don't have any running hot water, so I had to rinse mine under cool water, which of course, promptly cooled off my shrimp. So once all the salt was rinsed off, I had to stick the shrimp back into the oven to warm up again.

I ate one and it was sort of bland, so I melted garlic and butter together while the rest were reheating, and then dunked the rest of the shrimp into the butter as I ate them. I didn't eat very many because first, they weren't as good as I thought they would be and second, they were incredibly salty, way way too salty.

Now I'm wondering if maybe I could make the shrimp like I make salt roasted potatoes - boil them in water with ONE cup of kosher salt. I'm not convinced if this would work. If you make potatoes like this, the salt just attaches to the outside skin and the potato inside get creamy, but not salty. I'm afraid if I boil salt with the shrimp, they would still be way too salty.

What do you guys think? I still have a pound of shrimp to experiment on.

 

[caseydog]

I bought some hot dogs at Walmart for the first time in a long time. Nathan's dogs. I made a couple, with diced onions and <looking down my nose> Grey Poupon mustard. Loved it.

A few hours later, I got this craving, and had two more.

I was a bad boy.

CD

 

[caseydog]

What do you guys think? I still have a pound of shrimp to experiment on.

A skillet, some butter and garlic, and some shrimp are all you need. Forget the salt, shrimp come from the sea. Serve it on some rice with the pan sauce, a little herb garnish, and call it "dinner."

My motto with shrimp is keep it simple. This one was cooked on the gas grill, but seared in a pan works just as well. Hot pan, very fast cook. The worst thing you can do with shrimp is overcook it.

CD

 

[blissful]

Air fried potatoes and baked beans, chocolate silk pie.

 

[taxlady]

I bought some hot dogs at Walmart for the first time in a long time. Nathan's dogs. I made a couple, with diced onions and <looking down my nose> Grey Poupon mustard. Loved it.

A few hours later, I got this craving, and had two more.

I was a bad boy.

CD

A salty boy?

 

[taxlady]

I made Jacques Pépin's Fridge soup. I used celery, scallions, mushrooms some spinach, some wilty herbs, some less than prime lonza (charcuterie), a cut up hot dog, homemade veggie stock, vegan "chicken soup powder", and some BTB chicken base. I followed JP's suggestion of putting some grated cheese (cheddar) in the bottom of the bowl before adding the soup. I had a slice of rugbrød (heavy, Danish style rye bread). I have enough for another meal. I'm glad, because that was good. I had chocolate ice cream for dessert.

 

[taxlady]

Here's a video of JP making that fridge soup.

 

[pictonguy]

Made a classic Chinese stir fry of beef and broccoli with fermented black beans and used jasmine rice as a side.

 

[dragnlaw]

I had that P.F. Changs Korean Inspired Pork. Won't have/buy again. Pork didn't "feel" right.

 

[Andy M.]

Chicken wings and Tots.

 

[medtran49]

We went to grocery yesterday and picked up deluxe butter burgers and crinkle fries at Culver's for lunch, so weren't really hungry, so did pickies for snacks.

 

[GinnyPNW]

Last night, we had BBQ ribs, baked taters and saucy beans. Great meal!

A couple of weeks back, US Chef store had a great deal on St. Louis Style Pork Ribs. 3 racks cost me 30 bucks (next day I noticed 1 rack for 20 bucks at our local Freddies). I brought them home, seasoned them with Myron Nixon's "The Only BBQ Rub," cut them into sections of 3 ribs each and then vacuum sealed them in 2 per bag. I put them in the sous vide for 24 hours and then popped them in the freezer. Last night, I used one bag for our dinner. Defrosted and then heated on the gas grill to put some color on them. Served with Carolina Red Sauce and Alabama White Sauce on the side. They were fabulous and at about $2.50/serving, quite a deal too! We have 5 more bags in the freezer.

 

[Linda0818]

Here's a video of JP making that fridge soup.

Love watching him. However, I get triggered when he handles raw meat, then sticks his fingers into the salt bin.

I've done this many times, making soup out of whatever is hanging out in the fridge. It always turns out delicious.

Oh, and the crispy chicken skins? The best thing in the world. I learned that from Jacques and decided to make those chicken skins one day. When they were cool, I took a bite of one and I literally said out loud "Oh my gawd!" while chuckling just a bit . I was blown away.

If you're a poultry skin junkie like I am, these are a must-try.

 

[taxlady]

Love watching him. However, I get triggered when he handles raw meat, then sticks his fingers into the salt bin.

I've done this many times, making soup out of whatever is hanging out in the fridge. It always turns out delicious.

Oh, and the crispy chicken skins? The best thing in the world. I learned that from Jacques and decided to make those chicken skins one day. When they were cool, I took a bite of one and I literally said out loud "Oh my gawd!" while chuckling just a bit . I was blown away.

If you're a poultry skin junkie like I am, these are a must-try.

I always seem to burn the skins when I do them in the toaster oven. I have had much better luck in a frying pan.

 

[Kathleen]

Goulash. We waited for company and goulash will wait for them to arrive!