let me hear your voice tonight (
alexseanchai) wrote2015-11-29 03:43 pm
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facepaaaalm.
Shrimp pilaf, recipe out of Greek Cooking for the Gods. Substitute apple cider or something for the sherry, substitute water or chicken broth for the clam juice (because where in fuck am I going to find clam juice, and I can't be bothered buying sherry), halve the shrimp to cut the cost (because shrimp is by far the most expensive food I'm willing to buy), et voila. Won't be as tasty as the original recipe but should be tasty enough, right?
...Recipe calls for raw shrimp. (One cooks the shells to make a broth and separately cooks the shrimp with the veggies and spices.) I must not have read this too closely, because I bought precooked frozen shrimp.
I don't want to go back to the store. Which means now I have no idea what work lunches this week are or what I'm doing with a pound of shrimp.
...Recipe calls for raw shrimp. (One cooks the shells to make a broth and separately cooks the shrimp with the veggies and spices.) I must not have read this too closely, because I bought precooked frozen shrimp.
I don't want to go back to the store. Which means now I have no idea what work lunches this week are or what I'm doing with a pound of shrimp.
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Also, I'm entirely out of fucks.
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Food is indeed food.
Thanks.
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<3 Hey, if the choice is making food that you can eat all week or have no plan, I vote for the plan to eat all week.
For future reference
Re: For future reference
Thanks!
Clam juice is an abomination, LOL!
Simmer in water with a pinch of white pepper (salt if you don't care whether the fish isn't as flaky as it could be) and a bit of marjoram IF you like it, and use equivalent volume. Since it probably called for 1/4 cup or so, you're going to have more than you need.
For the CURRENT week, make up some fried rice and use the other half of the precooked shrimp. Just take a minute to saute the shrimp in oil with the onions, garlic and shallots (expensive splurge around here, too) if you use them, and use that oil to make the fried rice, to maximize flavor. Cooking the shrimp in a new dish will NOT change texture much if you need to re-freeze the fried rice in lunch-size portions.
Enjoy the lunch, and don't worry about improvising! Btw, if you don't want to use sherry, and you DO drink alcohol, a tablespoon of anything except scotch will work to deglaze the pan and maximize broth flavor. Scotch is out because it's, apparently, a "crime against nature" to use it in cooking according to my husband. Shrug. Do me a favor and don't tell him about the last batch of barbecue sauce I made, will you please? *GRIN*
Re: Clam juice is an abomination, LOL!
lol @ last line
Re: Clam juice is an abomination, LOL!
(i mean, context, we have a bottle of Jack Daniels that literally lives in the kitchen by the stove, along with all the other cooking liquor. not a one of us will drink that shit, but it's great for cooking!)
Re: Clam juice is an abomination, LOL!
But scotch is his favorite, so every five years or so I buy a SUPERIOR bottle as an anniversary present.
Even the vodka I use to make vanilla extract has to be minimally tolerable to me, and I just don't have a taste for alcohol.
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The above folks are right, just fucking skip it.
Use sweeter vinegars rather than juices to replace cooking alcohols. You want the acid for deglazing. So cider vinegar, not cider. I tend to keep half a dozen vinegars on hand. My favorites for this kind of thing are Japanese rice vinegar and champagne vinegar (which makes the BEST vinaigrette). Sherry vinegar also exists and is a thing. Vinegars keep longer than wines and fortified things like port, so they're good to keep around for this stuff.
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Gotcha, thanks!