Ask Behr anything food related thread

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#9,427
#9,427
To be clear, that's just what I'm used to. As far as I know, there is no "official" regulation on size classification, in any way. I see places that sell 13-18, 23-33, 30-40 etc.
 
#9,432
#9,432
I must confess, vollygirl, ingrained within me from the time of my youth is the southern coastal obsession with "medium sweet shrimp." There is no real translation for this. If I was to attempt to deconstruct it, I'd say 30-40 count shrimp are the most versatile, given the popular dishes of the area. The coastal folk aver that shrimp that size are more tender and "sweeter" than larger ones. Someone else can tackle that. I'd rather be welcome at the table than go against a generations-deep viewpoint.
 
#9,433
#9,433
vollygirl said:
Why does it matter which size? Does it depend on the dish? How many people you're feeding? Cost? That's just what I was wondering.
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It really doesn't matter. It's mainly personal preference and aesthetics.

I personally like the bigger ones for grilling or for eating them by themselves like fried, cocktail or peel n eat etc.

For most dishes I like them smaller, like 21-25 or 26-30.

For bacon wrapped I usually use 31-35, they're perfect for one good bite.

A pound is a pound, but sometimes I like to have more in a pound.

And even though a pound is a pound, they are more expensive per pound the bigger the get. 26-30 are in my opinion the best bang for the buck.

But, this is just my personal opinion, for what I like.

Not my opinion. If Buying shrimp at the supermarket, always buy frozen. IQF are the best way to buy them frozen. Please don't buy those so called "fresh" ones on display.
 
#9,437
#9,437
Me too H. So many different ways to prepare them, just ask Bubba.

I'm in the food mood today, usually am but sometimes more than others. Gonna get into some cooking later this afternoon and tonight. The problem with the mood I'm in, is wanting to do too many different things.
 
#9,438
#9,438
Chicken enchiladas

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#9,439
#9,439
Nice! The gaucamole I'm thinking about making this afternoon with a tomato from my "garden" would make some love with that.
 
#9,441
#9,441
Awesome! I love mine, which is kinda dumb to say, cause I love all my "tools". Lol. But yea, I enjoy using them. Did you get porcelain or granite?
 
#9,443
#9,443
Good! :)

Not really, just follow the instructions carefully. Scrub it, I used a green scrub pad, let it dry completely, that's really important or the next step with the rice will be a pain in the butt.

Fwiw, I don't use it for gaucamole. But the Mexicans do and gaucamole is Mexican so I'm wrong. Haha.
 
#9,444
#9,444
I Read the first page of the "rings" thread. I'll have to finish it later, like when I'm in a different mood.
 
#9,445
#9,445
LOL I may not fool with it past the first time either. I don't make it that often cause I can't control myself when I have it. Best guac I ever had was at a place in Puebla, Mexico. I wouldn't call it chunky, but there was something in it that provided a bit of crunch almost. Can't describe it. But it was fantastic.
 
#9,446
#9,446
vollygirl said:
LOL I may not fool with it past the first time either. I don't make it that often cause I can't control myself when I have it. Best guac I ever had was at a place in Puebla, Mexico. I wouldn't call it chunky, but there was something in it that provided a bit of crunch almost. Can't describe it. But it was fantastic.
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our original recipe that we got from one of my wife's friends had cucumber in it. we only made it that way a couple times. we have made other alterations to it to make it our own. nothing real fancy. just the basics, but so good.
 
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#9,447
#9,447
Yea, I don't like it too smooth and the more mashing the quicker it starts turning. A fork and a bowl is best, for me, with guacamole.

I use my mortal and pestle, which is a 7" Thai granite with a 8" pestle mainly for peppercorns, herbs for pesto and making garlic paste. I absolutely hate a garlic press. Worthless pieces of crap. Hope you don't have one. Haha. If you do, sorry, enjoy it, glad you like it.
 
#9,448
#9,448
kev20 said:
our original recipe that we got from one of my wife's friends had cucumber in it. we only made it that way a couple times. we have made other alterations to it to make it our own. nothing real fancy. just the basics, but so good.
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I never would have thought of cucumber, but diced the right size that may have been what was in it. You couldn't really detect a single taste (other than avocado). And the heat was perfect. Gah it was so good. That was seven years ago and I still think about it. lol
 
#9,449
#9,449
kev20 said:
our original recipe that we got from one of my wife's friends had cucumber in it. we only made it that way a couple times. we have made other alterations to it to make it our own. nothing real fancy. just the basics, but so good.
Click to expand...

Good call!
 
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