What's On Your Plate???

[KillerCollector]

LOL, why yes I have. Somehow, one time and I don't know how, I had a seed caught in my underwear. One seed! I thought I was gonna die.

 

[KillerCollector]

That might be a TMI moment.

 

[KillerCollector]

Ever make the mistake of taking a leak after cutting those up without washing your hands first?

And washing hands with soap doesn't work that well. I try not to touch them except when I put them in the chopper.

 

[qtrain23]

 

[kronin323]

View attachment 168514

Pork?

 

[qtrain23]

Pork?

Yup

 

[702baby]

 

[digi7alph0enix]

 

[kronin323]

You know, shrimp are often described as "jumbo", "large", "medium", etc... but that's just marketing; ignore it. The real way to measure them is the count per pound method - you ever see things like "16/25" or "26/35" on the label? That's how many shrimp per pound (raw, shell on, head off); the lower the number, the less shrimp per pound and thus the larger the shrimp, and vice versa.

The industry pulled a fast one in the last 5-10 years, IDK exactly. When I had some restaurant experience in another life around 20 years ago, it was like this:
Jumbo = 10/15
Large = 16/25
Medium = 26/35
Small = 36/50

But now, they've "upgraded" their sizes - 10/15 are now Colossal, 16/25 Jumbo, 26/35 Large, etc etc etc. The same description now gets you smaller shrimp.

Well, these are U8, meaning "under" 8 shrimp per pound. Really, there were 11 of them in a 2lb bag, so you could call them U6...

Here's one next to a quarter, for a sense of scale...

Some tempura batter for broccolini, and a light coating of garlic herb bread crumbs for the shrimp...

Blanch and shock the broccolini...

Quickly fry the shrimp, just a minute or so on each side...

Then batter and fry the broccolini...

Delicious!!!

 

[QLR1]

Some calamari and lasagna at Maggianos