Totally made a faux black bean and corn chowder with chili beans last night.
This time, I tossed in shrimp.
I ate it with tortilla chips. You know, the chips made from corn meal that have almost no nutritional value in them. Oy.
The big issue with preparing shrimp is that they can potentially become rubbery.
Oddly enough, octopus has the same dilemma: if you cook octopus for about 15 minutes, it becomes tender, but then it becomes rubbery again unless you cook it for about an hour, and then it’s tender deliciousness all night long.
Today, while paying split attention between Racheal Ray and studying Japanese, I had the realization that for someone who writes a blog on food, I’m not nearly involved or obsessed with the Food Network in the way that I should be. But then, I also consider that being a pesco-vegetarian limits the kinds of foods that I can cook; I can’t just turn the TV station to Paula Deen and decide to make whatever she’s making, for instance.
(Butter, butter, sugar, salt, add some chocolate, make a malt…)
That’s my rendition of Paula Deen doing the witches’ chant in Macbeth.
I do think that even as a pesco-vegetarian who definitely adores vegan-oriented food and organic products that I’m extremely honest about my opinions on those foods. It’s true that the organic Peanut Butter cookies are the best I’ve ever had and that I love the plain cardboard boxes they come in- indeed, I am a fan of simplicity in design with regards to many things.
But there are some foods I’ve had in the past that were just awful. The poblano faux rice meatball monstrosities will never be purchased again. I think they had caraway in them- the big, strange looking seeds that are sometimes in meatballs.
When I was a kid, my family would buy some kind of meatball pizza (I think it was Red Baron) that had these awful seeds in them, and I would crunch down on them and be disappointed with their bitter taste. I do not wish bitter seeds on anyone.
Gigi made roasted vegetables today and over-salted them. I have an idea for the roasted vegetables plus shrimp, though I’m not totally sure how that would work out. I guess one could add the shrimp later on in the process, as they tend to cook quickly. I definitely seem to be all about some shrimp these days.
One day soon, I’ll make some gumbo and be really happy with the results!
‘til then, keep reading, get you nosh on, and stay tuned for the further exciting adventures here at THE YUM YUM!