there are some things that do not need to be re-invented. the pizza stone is one of them. using metals, there is no retention of seasoning. its not porous. no different to stainless steel versus cast iron.
do you cook your eggs on stainless steel? i joke, but my point is valid. [Reply]
Originally Posted by Nickhead:
there are some things that do not need to be re-invented. the pizza stone is one of them. using metals, there is no retention of seasoning. its not porous. no different to stainless steel versus cast iron.
do you cook your eggs on stainless steel? i joke, but my point is valid.
You're talking out of your ass, Nickhead.
The steel performs better than stone, no question. And the "seasoning" on the stone isn't adding any flavor, so that's kinda pointless; all the seasoning does is keep stuff from sticking, which you can do by using parchment paper. And the steel does in fact get seasoned, since that process is only the result of polymerized fat. It seasons just like a carbon steel pan. [Reply]
I made shrimp/salmon, and cheesy grits last night. It was the bomb. My son wanted salmon, and wife wanted shrimp/grits. I had salmon and shrimp I needed to cook, so, wah lah, shrimp/salmon and grits. I used a reduction of onion, red wine, crushed tomatoes, garlic, and basil to cook the shrimp in, and topped with some chopped up bacon and scallions. My son didn't want the reduction sauce, so his is the one with plain poached salmon on it. Will do again.
Originally Posted by tooge:
I made shrimp/salmon, and cheesy grits last night. It was the bomb. My son wanted salmon, and wife wanted shrimp/grits. I had salmon and shrimp I needed to cook, so, wah lah, shrimp/salmon and grits. I used a reduction of onion, red wine, crushed tomatoes, garlic, and basil to cook the shrimp in, and topped with some chopped up bacon and scallions. My son didn't want the reduction sauce, so his is the one with plain poached salmon on it. Will do again.
Those look good. Did you leave the shrimp in the shells? Isn't that kind of a PITA to eat?
Originally Posted by Fire Me Boy!:
Those look good. Did you leave the shrimp in the shells? Isn't that kind of a PITA to eat?
How do you do your grits?
They were, yes. I split the back of the shells so it's pretty easy still. I like the flavor the shells impart in the sauce, and don't want to strain out all the other bits of goodness. Plus, I find the shrimp is always more plump and moist when I leave the shells on. If I were serving it to guests, I'd remove the shells right before plating. [Reply]
Oh, and for the grits,
2 cups stone ground grits
2.5 cups milk
2.5 cups chicken broth
Stick of butter
simmer and add grits. Stir for a bit, then let thicken on low heat. Add milk if needed.
Add grated cheese, chopped scallion greens, and stir into the grits.
Enjoy [Reply]
Originally Posted by tooge:
They were, yes. I split the back of the shells so it's pretty easy still. I like the flavor the shells impart in the sauce, and don't want to strain out all the other bits of goodness. Plus, I find the shrimp is always more plump and moist when I leave the shells on. If I were serving it to guests, I'd remove the shells right before plating.
The shells definitely add good flavor, good call on splitting the shell. Didn't even think of that! :-) [Reply]
Originally Posted by tooge:
Oh, and for the grits,
2 cups stone ground grits
2.5 cups milk
2.5 cups chicken broth
Stick of butter
simmer and add grits. Stir for a bit, then let thicken on low heat. Add milk if needed.
Add grated cheese, chopped scallion greens, and stir into the grits.
Enjoy
Interdasting... my grits recipe literally is the same liquid amount (I used 3 c. water, 2 c. milk), but half the stone ground grits. I do mine in a slow cooker, and they take about 6 hours, but get super creamy. I also caramelize onions in butter first, then cook those with the grits. Finish with butter. Depending on the dish, I might add some cheese, but not always. [Reply]
Originally Posted by Fire Me Boy!:
Interdasting... my grits recipe literally is the same liquid amount (I used 3 c. water, 2 c. milk), but half the stone ground grits. I do mine in a slow cooker, and they take about 6 hours, but get super creamy. I also caramelize onions in butter first, then cook those with the grits. Finish with butter. Depending on the dish, I might add some cheese, but not always.
The carmelized onions sound good. I just put the chopped scallions in (green parts only) and let them cook with the cheese. I love cheesy grits. Totally unhealthy, but I don't make it very often. [Reply]
In case people are feeling frosty over me pointing this out. It's truly with love. I think I've related this before at least once here, but in undergrad we had to proofread each other's senior theses, and the one I proofread actually used 'wah la' in his dissertation. It was a hearty chuckle in a stressful time. [Reply]
