NulloModo

It is an adaptation of something I have seen called 'Camarones Diablo' or 'Camarones Diablo Blanca' (which if I am reading correctly, the latter translates into 'Shrimp of the White Devil ;) )).

Why is there even a need to call something fad, cliche or classic? Good food is good food, if it is good, eat it, and enjoy it. If it is bad, and just around because it is trendy, don't eat it or don't make it. The cedar-planked salmon with asparagus and hollondaise may be cliche, but I bet it is also quite good, so why not cook it and enjoy it if you are in the mood for it? If mango salsa tastes good and compliments a dish well, why not use it? Last night for dinner I had creamed spinach and bacon wrapped scallops, both definately old school dishes, but it was delicious, and I enjoyed it immensely. I feel that we sometimes get too caught up in everything having to be new and and different, there is an elegance and beauty in simple, tried and true cooking. If I am going to spend a bundle on dinner at any restaurant I am much more interested in freshness and quality of ingredients, and in the execution of the meal than in the meal itself being innovative. There is a place for innovation of course, but there are so many classic established dishes out there that one could spend an entire lifetime trying to sample them all and still be eating things for the first time each day. I love Beethoven, I love Hindemith, I love Shostakovitch and Stravinksky and Wagner. I also love bacon wrapped scallops and filet mignon, lobster with loads of butter, bleedingly rare london broil, creamed spinach, corned beef and cabbage, and borscht with a big dollop of sour cream. To me it matters not that none of these things are any longer innovative, they were once genius, and in my mind, that genius is not diminished with age or with innovations hence.

Blue cheese cups that come with the buffalo wings from every local wing joint wish a few dashes of hot sauce... eat it with a spoon.

The produce is all chronically mislabled at my local Acme. Cilantro sits under a sign saying 'Bok Choy', Bok Choy sits labled as Kale, Peppers of all varieties are assigned names of chiles seemingly pulled from a hat without care for what they might actually be. I have found Idaho potatoes labled as Jicama, Jicama labled as turnips, Fennel always labled as Anise, and elephant garlic as shallots. Above the leafy greens they don't even try, there is just a strip of vegetable names up top, and a bunch of vegetables below, in no particular order. Thankfully they have also installed a self checkout system, where you just scan you items, toss them in a bag, and in the case of produce, type in the name and it weighs and charges you.

So the salt acts to preserve the eggs? allowing them to sit raw in a jar for so long without spoiling?

I've done that too... with habeneros....

This thread has given me a serious craving for liver.

Well my crock pot is very efficient at getting rid of water... just leave the lid a bit cocked and it will all evporate off instead of collecting on the lid and dropping back down. I might like it a little wetter if I was trying it Italian style however. I would love to try either option, but first I need to work through my first batch ;). The flavor is much stronger and more intense than I had anticipated, a little goes a long way.

Hmmm speaking of which, I wonder how this dish would translate into an Italian or Southwestern theme.... Perhaps combine the onions with loads of garlic (perhaps up to several heads) and several crushed and chopped tomatoes... could take on a very nice garlicky oniony saucy texture... Or perhaps the onions, garlic, some cayenne, and maybe an assortment of fresh and dried chiles?

This is something I often like to cook as a main course, but if you stabbed the individual shrimp with toothpics and served it on a big flat platter, it would also make a great appetizer: 2 Lbs Jumbo Shrimp, tails and shells removed 3 Tbs. Butter 4 Cloves Garlic 1/2 Onion, minced 4 Tbsp. Tequila 3 Tbsp. Cayenne Pepper (or you could do 2 cayenne 1 Habenero powder for extra kick) 1/2 Tbsp. Chili Powder 1/2 Tsp. Ground Cumin 3/4 Cup Heavy Cream 1/2 Cup Frank's Red Hot (or for more kick, any better hot sauce of your choice, this is very good with a little Blair's AFter Death thrown in) Garnish: Shredded Jack Cheese Sliced Avocado Sliced Fresh Lime Wedges Heat the butter in a pan until it stops foaming, then toss in the shrimp and quickly sautee until they are about halfway cooked. Add the chopped/crushed garlic and onions and continue to sautee while stirring. Toss in the tequila, careful of flare-ups. Add the cream, hot sauce, and spices (all remaining ingredients) and stir thoroughly, turning heat down to low. Simmer for several minutes until shrimp are fully cooked and sauce has reduced a bit to a nice thick dark pink consistency. Stab shrimp with toothpicks, pour remaining sauce over them, and garnish platter with plenty of sliced lime wedges, avocados, and little piles of shredded jack cheese. This stuff also makes a great filler to fajitas when combined with fresh sliced onions, cilantro, and avocado.

It is a thin crusted pizza, very greasy all over the place, usually with slightly overdone crust, and not enough cheese to actually cover the sauce, resulting in a 'swirly' effect on top. If you let it sit on your table long enough you will see the grease start to pool up in the cheesy islands on each slice...

Hmmm. I have been thinking a lot about what the signature dish of the state of Delaware would be (or any city in the state for that matter). The difficulty seems to come from the fact that we take our local delicasies from surrounding areas, much like D.C. There Cheesesteak is very popular, as are sub shops and little Italian deli's ala North Jersey. You go down near the beach and you have tons of seafood everywhere, and blue and soft shell crabs are also all over the place, but those are more associated with Baltimore. There is a rather large Amish population which brings the Amish cooking into the limelight sometimes, but that is more strongly associated with PA than DE. There is a huge chicken farming industry, and at least in Newark buffalo wings are wildly popular, not so much as in Buffalo, however ;). When it comes down to it Delaware's signature dish may be Grotto's Pizza, a form of pizza which is unique in that everyone who lives here knows it is bad, and knows the intestinal disfortitude which it inevitiably brings, but strangely we give in to the cravings over and over again.... Maybe it has to do with the cycles of the moon.

Hmmm the massive duties of mine fall in the 'reheating leftovers and making hot beverages hot' categories. However, it coudl be said that it is used for _cooking_ in the following cases: Softening butter for baking Melting cheese onto things (then again, I should probably just use a broiler for this) Microwave hot egg salad (spray the inside of a mug with non-stick something or other, crack a couple eggs into it, then a dollop of mayo, a toss of bacon chunks (cooked), some horseradish, maybe a hint of mustard and a dash of tabasco, plus salt and pepper. Stir it up well and cook for 20 second, take it out, stir again, put it back in for 15 seconds, stir it, back in for 12, stir, in for 10, stir, in for 10 again and repeat until it is a fluffy cooked egg salad mixture. IT sounds fairly disgusting I realize, but is fairly easy and actually quite tasty when you want a quick basic eats breakfast with no hassle).

Should this be crispy/moist like a french fry? I prepared this and it had a distinct limp texture.... Cooked it for about 35 minutes (which was required to reach the deep golden brown color). Is there a particularly good way to slice the cauliflower? Mine was quite crumbly and tended to fall about into mini-florets as I sliced...

Interesting... I bought a cut of meat at the supermarket the other day called 'London Broil' then promptly got onto E-Gullet to learn how to prepare it. I discovered that my 'London Broil' should have been a Flank Steak, but was instead a 'Top Round Steak'. I tried to prepare it ala London Broil anyway (cooked medium rare, sliced thin) and it wasn't bad... Definately had a very strong 'beefy' flavor. But not the same flavor I typically associate with london broil.

I don't know about banned, but Ketchup should cost $20 or so per bottle. That way perhaps people would use it as a general flavor additive and not to smother and cloak the taste of perfectly good food.

When I am sick nothing will do but: Hot Tomato Soup (and only Tomato soup, none of this Chicken Soup business ;) ). Ginger Ale or Selzter Water The Hottest Buffalo Wings I can find drenched in bleu cheese.

Success! Batch #2, which consisted of the recipe posted to recipe gullet minus the sugar, was a total success! The onions have a distinctly natural sweet flavor, a rich dark caramel color, a wonderful silky softness of texture, and are just wonderful all around. I just had a scoop of them spread over some rare london broil slices with some wonderful bleu cheese crumbles over top, delicious. Tonight I feel I may make a bourbon pork, bacon, onion confit, and gorgonzola pizza.

Anytime my father would try to grill chicken it would be a disaster... BBQ sauce carmelized to black ash coating pieces of chicken breast so tough and dry that I'm convinced you burned more calories trying to eat them than you gained in nourishment. Thankfully, everything else he grilled or smoked was wonderful..... I also couldn't stand beef stew topped with biscuits. Unfortunately it was, and still is, my younger sister's favorite dish, oh how I loathed that concoction of bland dinty moore supporting a half-cooked doughy pillsbury biscuit....

I was wrong about the brand, it is 'Ka-Me' and includes water, salt, high fructose corn syrup, and something called 'fish extract'. I will drop by the asian grocer at my next opportunity to try to find the good one. I have too few meals in the day to try out all this wonderful stuff e-gullet is inspiring me to cook... ;)

Hmmm..... Anchovy paste is not even one of the ingredients listed ;). It isn't specifically Thai Fish Sauce, just what I picked up in the 'ethnic' aisle at the grocery store. There is however an asian grocery that recently opened up near my workplace, I will have to go check out and see if they have something better.

So this: http://ww1.williams-sonoma.com/cat/pip.cfm...amico&cmsrc=sch Which is aged, and called Aceto Balsamico, is not the real stuff, as it lacks the Tradizionale at the end? Any the popular consensus is that it is worth it to pay double the price for the real stuff?

Delaware - Scrapple

yeah, but who can afford or find it! They have something marked as Balsamico at Williams Sonoma selling for about $30 for a smallish bottle. Would this be some of the good stuff? It is far more than what balsamic vinegar goes for at the grocery store... but at the same time apparently less than what the stuff shipped from Italy will cost.

I plan on buying a large bag of onions and trying again beginning this evening. My crockpot is of the large oval variety, and the two large onions barely covered the bottom of the unit, thinking back, I can now see why it failed. I will try to fill it to the tippity top for this next batch.