Sweet, Spicy Yum! It seems that everything has to be controversial, now that we're in the Trump Era. Even our food. As Consumer Reports, well, reports, there are issues with shrimp whether you go with farm-raised or wild caught. Cutting to the chase, your best bet from both health and ethics standpoints is to go with US wild caught - ideally, certified by the
Us Canton-ese Chinese also do shrimp stir-fried in soya sauce, green onions, and shallots. I'm sure there are other goodies added, but I'm anything but a cook and too lazy to google.
Out of the closet and onto the grill, eh? I admit to loving an unethical shrimp from time to time... I console my self with the knowledge that I'll be going to hell anyway, once the heavy meals get me.
THEN we get all the fun of rifling through the cupboards, PLUS the despair of having to go back to the store and stand in line for 2 things we won't need again until they're well past the expiration! Happy Sunday!
When last we barbequed (a new thing we do when playing hooky from work), my beloved made me yogurt-marinaded chicken skewers that were beyond yummy, so this looks like a good way to pay him back at our next Secret Mid-Week Daytime Barbeque Without Riparian Entertainments.
The first time I went to France, the ex and I ate expansively at a neighborhood restaurant, so that we had very little room for the cheese at the end of the meal. The concerned waiter asked us if there was anything wrong with it, and my ex, whose wits were a bit befuddled, couldn't think of how to say "we're full," and all he could come up with was "nous sommes etouffe." The waiter took a beat and then started to laugh...then repeated it to the chef and all of the other diners, giggling the whole time, and then, in the only English he spoke all night, he said "etouffe... good one!"
I must confess... I do... and I have been known to raise my voice in the street AND go out without a hat and gloves!!
Us Canton-ese Chinese also do shrimp stir-fried in soya sauce, green onions, and shallots. I'm sure there are other goodies added, but I'm anything but a cook and too lazy to google.
John Thomas the great expert in all things sausage related, from the humble Cocktail to the giant Bratwurst.
Out of the closet and onto the grill, eh? I admit to loving an unethical shrimp from time to time... I console my self with the knowledge that I'll be going to hell anyway, once the heavy meals get me.
THEN we get all the fun of rifling through the cupboards, PLUS the despair of having to go back to the store and stand in line for 2 things we won't need again until they're well past the expiration! Happy Sunday!
I can see that. It only takes like 45 minutes to do right, but everything has its own timeframe, none of which is very forgiving.
No-oooooo
Shit, you have trackers on ALL of us?!?
Thank you.A little East Coasty for me, but reminds me that Shrimp and Grits would be great next Sunday.
Thank you for the Repo Man reference; it's used liberally chez moi.
Rice and shrimp. Do it at the right time at the end or its awful.
"You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich."
--Pvt. Benjamin Bufford 'Bubba' Blue.
Oh, yeah? Well the jerk store called. They're running out of you!
When last we barbequed (a new thing we do when playing hooky from work), my beloved made me yogurt-marinaded chicken skewers that were beyond yummy, so this looks like a good way to pay him back at our next Secret Mid-Week Daytime Barbeque Without Riparian Entertainments.
That's how they know when you're not wearing pants.
The first time I went to France, the ex and I ate expansively at a neighborhood restaurant, so that we had very little room for the cheese at the end of the meal. The concerned waiter asked us if there was anything wrong with it, and my ex, whose wits were a bit befuddled, couldn't think of how to say "we're full," and all he could come up with was "nous sommes etouffe." The waiter took a beat and then started to laugh...then repeated it to the chef and all of the other diners, giggling the whole time, and then, in the only English he spoke all night, he said "etouffe... good one!"