"Tonights Supper on the grill"

JWinAZ said:
We have been enjoying a simple shrimp cocktail. Frozen, shelled, deveined shrimp are thawed and drained. Then into a pot of boiling salted water cooked for a minute after the water comes back to a boil. Drain and refrigerate to cool down. Sauce is mayo, ketchup, horseradish, cayenne pepper, and lemon juice. We can get nice frozen gulf shrimp, no chemicals, and they work well. Quick, tasty, and almost no villainous carbs, just a few from the ketchup.
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We are fortunate that one of our smaller grocery stores sells the frozen Gulf Shrimp, which is our preference.
 
Winelover said:
We are fortunate that one of our smaller grocery stores sells the frozen Gulf Shrimp, which is our preference.
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We order them 10 lb. at a time from Biloxi Shrimp. If you order 10 lb. the over night air shipping is free. They come packed with dry ice and have always arrived in perfect condition. We prefer the 31/40, shelled off, deveined and the arrive very clean. Sweet and delicious.
 
L Ross said:
We order them 10 lb. at a time from Biloxi Shrimp. If you order 10 lb. the over night air shipping is free. They come packed with dry ice and have always arrived in perfect condition. We prefer the 31/40, shelled off, deveined and the arrive very clean. Sweet and delicious.
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We purchase the larger 16/20, with the shell on, IIRC. They come in 2# bags. The same size shrimp that is already shelled and deveined only comes in a 1.5 # bag.
 
Winelover said:
We purchase the larger 16/20, with the shell on, IIRC. They come in 2# bags. The same size shrimp that is already shelled and deveined only comes in a 1.5 # bag.
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I've checked a couple of larger grocery stores here and even in Dubuque and all they have in their seafood departments is that crap farm raised shrimp for SE Asia. Not good enough to be comfortable to eat and too expensive to use for catfish bait.
 
blackthorn said:
Care to share the flaky pie crust recipe?
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It's probably a pretty standard pie crust recipe..

4 cups flour
1 & 3/4 cups shortening ( we used butter this time, but Carol says next time she'll use some of our home rendered lard, or beef tallow just to compare)
1 Tbls. sugar
2 tsp. salt

1 Tbls. apple cider vinegar
1/2 cup water
1 egg

she had me mix the dry stuff well and dump that into her food processer with the chopper blade. she added the mostly melted butter and "chopped that together. meanwhile I stirred up the water, vinegar, and egg and poured that into the processer. Carol "chopped" that together for a minute or two,
Dumped into the big mixing bowl it looked more like a pile of flakes than any kind of dough.. I just formed into four baseball size balls( like making a snowball) and we rolled them out between two sheets of waxed paper. It was easy peasy, I really like the buttery flavor, especially with the beef filling...
 
L Ross said:
I've checked a couple of larger grocery stores here and even in Dubuque and all they have in their seafood departments is that crap farm raised shrimp for SE Asia. Not good enough to be comfortable to eat and too expensive to use for catfish bait.
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That's what's mostly available here. Won't even look in the seafood department at Walmart.
 
My local “ Market 32” has started selling 5 different types of Gulf shrimp ( all same brand)
This happened just before Christmas when there was a huge recall on the imported farmed shrimp in our area! They were contaminated with radio activity from the shipping containers they came from Thailand in!!!!! the gulf shrimp are double to triple the price but they look and taste a ton better!
 
Spatchcocked chicken in the stick burner seasoned with rosemary thyme sage garlic powder salt and pepper. Cauliflower steaks on the gas grill. Waited till last minute to peel spuds, CRAP, not enough potatoes. Oh well, instant it is. Used giblets and backbones to make gravy.
I had one of those days where everything tastes terrible, but the neighbors said it was great.
 
dale2242 said:
Why don`t you order some roots and grow your own?
They are super easy.
I have 4 rhubarb plants.
2 are of the red variety and 2 are the green variety.
The green is by far the best producers.
I have way more than I can use.
My favorite is rhubarb custard pie.
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Will it grow down there in the Tropics of Alabama?;)
 
oscarflytyer said:
I do not believe it will! Why I haven't even tried. Nor do you EVER see it for sale here - Farmers market or stores! I grew up in IN. I am like you Lynn - it is a Northern Delight! And I miss it!
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I wish I could trade rhubarb for Gulf Shrimp. My rhubarb stalks are so stout you could flog a mule with them.
They do like rich soil and composted manure. Leaves like elephant ears.
 
L Ross said:
Will it grow down there in the Tropics of Alabama
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I just Googled "Growing rhubarb in Alabama"
The answer:
Yes, it will grow well in Alabama.
Pick heat tolerant varieties.
Plant it in late winter or early spring. Now seems right.
Grow it in well-drained soil.
Give it consistent moisture.
Don`t over water it.
It needs 6 hours of full sun a day.

There you go.
Now order some roots. :)
 
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