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Message
re: Made this tonight and it was GREAT !!
Posted on 2/21/13 at 9:41 pm to Mike da Tigah
Posted on 2/21/13 at 9:41 pm to Mike da Tigah
powerman:
Mike da Tigah:
so why did you jump on powermans shite when you essentially agreed with what he said. I think you owe powerman an apology.
quote:
There is no such thing as proper when it comes to cooking. Either it tastes good or it doesn't.
Mike da Tigah:
quote:
If you liked it and it tasted good in your mouth, then that's all that really matters anyway.
so why did you jump on powermans shite when you essentially agreed with what he said. I think you owe powerman an apology.
1
Posted on 2/21/13 at 9:46 pm to Powerman
quote:
I bet you put velveeta in your shrimp and grits with shrimp you bought at wal-mart with your LA purchase card.
Sincerely,
Mike da Tigah
I have no clue why you would want a shrimp stock as your base rather than cream in shrimp and Grits since we love bechamels and morays, which are the base for everything at the big OG.
sincerely,
Powerman
Posted on 2/21/13 at 9:48 pm to diat150
so why did you jump on powermans shite when you essentially agreed with what he said. I think you owe powerman an apology.
Powerman started this shite like he always does, because that's all he really excels at on this board, or any board for that matter.
Powerman started this shite like he always does, because that's all he really excels at on this board, or any board for that matter.
Posted on 2/21/13 at 9:51 pm to Mike da Tigah
But you did say the same thing he did in a later post...
Posted on 2/21/13 at 9:54 pm to Mike da Tigah
I'll admit that I started this round
But every now and then you need to be put in check with your holier than thou bullshite
It's shrimp and grits. We're not talking about wiping our arse with the original declaration of independence here. You can swap ingredients out every now and then. Perhaps people like the texture they get with the cream. It's not like Shrimp is particularly subtle to where the dish really NEEDS more shrimp in the flavor profile.
But hey, keep up the good fight. Maybe one day you'll find the testicular fortitude to move out of Baton Rouge and chase your dreams.
You don't seem happy there. I honestly worry about you sometimes.
But every now and then you need to be put in check with your holier than thou bullshite
It's shrimp and grits. We're not talking about wiping our arse with the original declaration of independence here. You can swap ingredients out every now and then. Perhaps people like the texture they get with the cream. It's not like Shrimp is particularly subtle to where the dish really NEEDS more shrimp in the flavor profile.
But hey, keep up the good fight. Maybe one day you'll find the testicular fortitude to move out of Baton Rouge and chase your dreams.
You don't seem happy there. I honestly worry about you sometimes.
Posted on 2/21/13 at 9:57 pm to Powerman
I'd paypal a dollar to you if I could.
Posted on 2/21/13 at 9:58 pm to kfizzle85
quote:
I'd paypal a dollar to you if I could.
Posted on 2/21/13 at 10:02 pm to hehatedrew
quote:
But you did say the same thing he did in a later post...
What someone enjoys or wants to cook with is clearly up to them, and hey, enjoy. Im certainly not trying to say you cant use cream as a base for your stock at home, It's not a big deal. I'm sure its good, but when you're a restaurant and a professional and in Louisiana, I think, the rules are a little different, or should I say you're judged at a different level. I have a pretty good guess why Ruffinos isn't using shrimp stock, and it's almost certainly because they aren't buying head on shrimp, or if they are, then they just chose to not bother with it, and maybe they get.a pass because they're not a seafood restaurant, and he did say it was an Italian version, or their version or whatever, but shrimp stock very much remains an important part of a Louisiana shrimp and grits recipe, or at least in NOLA it is. Stock is EVERYTHING.
Posted on 2/21/13 at 10:42 pm to lsushelly
It looks tasty to me, Shelly. Thanks for sharing. 
Posted on 2/21/13 at 10:57 pm to Powerman
quote:
you fricking scum bag
Posted on 2/22/13 at 6:44 am to Mike da Tigah
Well to be fair most in New Orleans don't use a shrimp stock and even some that do use cream with it as well. Many use a bit of chicken stock.
Google and read as many New Orleans and low country recipes as you can and Emerils is the only one with just shrimp stock. Hell some use BBQ sauce.
There is not a whole lot of kitchens pushing out the kind of dinners they do that are making seafood stocks. I'm sure some do same as chicken or other stocks but they can buy bases for all and I guarantee they are using them if for sheer volume only.
Google and read as many New Orleans and low country recipes as you can and Emerils is the only one with just shrimp stock. Hell some use BBQ sauce.
There is not a whole lot of kitchens pushing out the kind of dinners they do that are making seafood stocks. I'm sure some do same as chicken or other stocks but they can buy bases for all and I guarantee they are using them if for sheer volume only.
Posted on 2/22/13 at 6:49 am to Martini
The recipe I posted uses chicken stock as a default. I think I've gone 50/50 with shrimp and chicken when I've made it.
This post was edited on 2/22/13 at 6:59 am
Posted on 2/22/13 at 6:57 am to Martini
quote:
Well to be fair most in New Orleans don't use a shrimp stock and even some that do use cream with it as well. Many use a bit of chicken stock.
Google and read as many New Orleans and low country recipes as you can and Emerils is the only one with just shrimp stock. Hell some use BBQ sauce.
There is not a whole lot of kitchens pushing out the kind of dinners they do that are making seafood stocks. I'm sure some do same as chicken or other stocks but they can buy bases for all and I guarantee they are using them if for sheer volume only.
Dunno about most, but you're probably right, and I don't think adding a little cream is awful, but it's rarely if ever the entire sauce or the base of the sauce.
Besh uses shrimp stock in his restaurant though, as does The Donald.
Posted on 2/22/13 at 7:16 am to Powerman
quote:
you fricking scum bag.
I'm picturing two fat gay guys throwing flour at each other in the kitchen.
Posted on 2/22/13 at 7:21 am to Mike da Tigah
quote:
What someone enjoys or wants to cook with is clearly up to them, and hey, enjoy. Im certainly not trying to say you cant use cream as a base for your stock at home, It's not a big deal. I'm sure its good, but when you're a restaurant and a professional and in Louisiana, I think, the rules are a little different, or should I say you're judged at a different level. I have a pretty good guess why Ruffinos isn't using shrimp stock, and it's almost certainly because they aren't buying head on shrimp, or if they are, then they just chose to not bother with it, and maybe they get.a pass because they're not a seafood restaurant, and he did say it was an Italian version, or their version or whatever, but shrimp stock very much remains an important part of a Louisiana shrimp and grits recipe, or at least in NOLA it is. Stock is EVERYTHING.
But it's not in New Orleans and like you said it's at an Italian restaurant.
They're doing their own spin on it. It isn't about what is proper. It's about what the frick they feel like doing.
And hey, it's also an instructional youtube video for people to make at home. Maybe some of is think that making a shrimp stock for a single serving of shrimp and grits is a waste of time. You know why people think that? Because it obviously is.
Posted on 2/22/13 at 7:23 am to Mike da Tigah
quote:
Dunno about most, but you're probably right, and I don't think adding a little cream is awful, but it's rarely if ever the entire sauce or the base of the sauce.
It wasn't the entire sauce here either. He used white wine.
I'm sure if you had made it that far in the video you would be complaining about that too.
Posted on 2/22/13 at 7:33 am to Powerman
quote:
It wasn't the entire sauce here either. He used white wine.
Yeah PM, you're right, but it's not the base for his sauce. He even admitted as much.
Posted on 2/22/13 at 7:41 am to Mike da Tigah
quote:
Yeah PM, you're right, but it's not the base for his sauce. He even admitted as much.
OK I'm convinced. Let's crucify him and throw stones at him.
Posted on 2/22/13 at 7:42 am to Mike da Tigah
Good lord. All of this because somebody put cream in the shrimp & grits?
Posted on 2/22/13 at 7:44 am to Hat Tricks
This is about what is proper damn it! 
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