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Message
re: Made this tonight and it was GREAT !!
Posted on 2/22/13 at 7:56 am to Powerman
Posted on 2/22/13 at 7:56 am to Powerman
quote:
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.
It's not magic Powerman. If you're buying head on shrimp, you're already pealing and disposing of the heads. It takes all of about 30 minutes to an hour to do while you're deveining shrimp, cutting and cooking aeromatics, etc.
Biut again Powerman, do what you like. It's not really about what you do in your kitchen. The sauce he made was almost all cream with no stock whatsoever, so he's missing a really important part of any dish, the favors that come from The shrimp itself. Good stock makes jambalaya better. It all begins with the stock. Stocks are what can take a gumbo over the top, or any soup. I mean, you can use cream if you like, but you're missing a really essential part of the dish, the shrimp part.
This post was edited on 2/22/13 at 8:00 am
0
Posted on 2/22/13 at 7:56 am to Gris Gris
It was very good Gris Gris
Posted on 2/22/13 at 7:56 am to Powerman
Holy Mother's prom dress!!! This thread is still going on?
BTW, I'm not a big fan of cream (or too much cream) or too much of any type of dairy, for that matter, in anything (of course, I'm a documented communist). I have long suspected those sneaky bastards in the kitchen of slipping cream in my shrimp and grits. Now I know.
BTW, I'm not a big fan of cream (or too much cream) or too much of any type of dairy, for that matter, in anything (of course, I'm a documented communist). I have long suspected those sneaky bastards in the kitchen of slipping cream in my shrimp and grits. Now I know.
Posted on 2/22/13 at 7:58 am to Hat Tricks
quote:
Good lord. All of this because somebody put cream in the shrimp & grits?
NO...
All this because I dared say one thing. He lost me at cream.
Posted on 2/22/13 at 9:11 am to Mike da Tigah
Bump. I just think this deserves another ride from the top.
Posted on 2/22/13 at 10:48 am to Martini
Ruffino's Restaurant - Steaks, Seafood, Italian
Posted on 2/22/13 at 10:51 am to SinatraBaby
quote:
Ruffino's Restaurant - Steaks, Seafood, Italian
I love lamp.
Posted on 2/22/13 at 10:54 am to OldSouth
LOUD NOISES!!!!!
Posted on 2/22/13 at 10:55 am to OTIS2
quote:
LOUD NOISES!!!!!
Posted on 2/22/13 at 10:59 am to OldSouth
Fits these two guys perfectly...
Posted on 2/22/13 at 11:00 am to Mike da Tigah
quote:you are still missing his point
All this because I dared say one thing. He lost me at cream.
you said that it was not proper to use cream in a "louisiana style shrimp and grits" when the OP was never claiming to make this regional cuisine that you were talking about
pman is a prick
you are a snob
such is life
Posted on 2/22/13 at 11:05 am to Rouge
quote:
pman is a prick
you are a snob
such is life
/thread
Posted on 2/22/13 at 11:07 am to Martini
Thanks for the bump Martini! I had missed this one. 
I'm like some on here, I've eaten shrimp and grits however they were brought to me at a restaurant...mainly because I've already had 2 bloody Mary's and 5 Mimosas. 
I'm like some on here, I've eaten shrimp and grits however they were brought to me at a restaurant...mainly because I've already had 2 bloody Mary's and 5 Mimosas.
Posted on 2/22/13 at 11:11 am to Rouge
quote:
pman is a prick
you are a snob
such is life
Posted on 2/22/13 at 11:22 am to Rouge
quote:
pman is a prick
you are a snob
such is life
I honestly don't have a problem with people being snobby
It's the constant perpetual whining and hang wringing about how everything is wrong with the world and we've lost our way...all over someone deviating from a recipe...
Posted on 2/22/13 at 11:27 am to Rouge
quote:
you are still missing his point
you said that it was not proper to use cream in a "louisiana style shrimp and grits" when the OP was never claiming to make this regional cuisine that you were talking about
Not as the base for shrimp and grits, no. A little cream as a thickening agent perhaps, but cream is not a mother sauce to be used as if it is. It's just heavy cream. That's all it is. Add a little cheese, and maybe it's a poor man's mornay, but there is a reasoning to all of this that is rooted in things I didn't make up or invent, and is found in Asian, French, and Italian cuisine, which is where we get our foundation for cooking.
On a purely common sense approach to this, cream coats your tongue, right? It often masks flavor to where you taste the cream, which is fat. Even when you add a little acidity in the form of wine to cut the fat and bring out the flavor profiles, your tongue is still coated in cream. So, if I'm not introducing shrimp flavor a into the sauce of any significance, all I'm really tasting is cream and grits until I bite into a shrimp. So, it's shrimp, cream sauce, cream sauce, shrimp, cream sauce, shrimp, etc. the only time I'm really tasting shrimp flavor is when I get a shrimp, and so, if I ate all the protein and then delved into the grits for instance, It stands to reason that I'm now left with cream and grits. Make sense? That's the reason for the stock.
Posted on 2/22/13 at 11:34 am to Rouge
quote:
you said that it was not proper to use cream in a "louisiana style shrimp and grits" when the OP was never claiming to make this regional cuisine that you were talking about
What is "louisiana style" shrimp and grits?
Posted on 2/22/13 at 11:44 am to Mike da Tigah
quote:
Not as the base for shrimp and grits, no. A little cream as a thickening agent perhaps, but cream is not a mother sauce to be used as if it is. It's just heavy cream. That's all it is. Add a little cheese, and maybe it's a poor man's mornay, but there is a reasoning to all of this that is rooted in things I didn't make up or invent, and is found in Asian, French, and Italian cuisine, which is where we get our foundation for cooking.
On a purely common sense approach to this, cream coats your tongue, right? It often masks flavor to where you taste the cream, which is fat. Even when you add a little acidity in the form of wine to cut the fat and bring out the flavor profiles, your tongue is still coated in cream. So, if I'm not introducing shrimp flavor a into the sauce of any significance, all I'm really tasting is cream and grits until I bite into a shrimp. So, it's shrimp, cream sauce, cream sauce, shrimp, cream sauce, shrimp, etc. the only time I'm really tasting shrimp flavor is when I get a shrimp, and so, if I ate all the protein and then delved into the grits for instance, It stands to reason that I'm now left with cream and grits. Make sense? That's the reason for the stock.
The only analogy for this post I could come up with is something like this:
PRODUCT GUY: "I've got a great idea!"
Posted on 2/22/13 at 11:51 am to lsushelly
Make grits.
Add shrimp?
Is that it?
Add shrimp?
Is that it?
Posted on 2/22/13 at 12:06 pm to OTIS2
This is much ado about nothing and it rivals the chili thread.
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