Brent Nyitray
Fairlington Blade
Let the mutherfuker burn!
jnc4p
Kevin S. Willis
Michigoose
lmsinca
markinaustin
Arcanaut
novahockey
quarterback
ScottC
yellojktAdmin Note: Admin thread up for the weekend….please post questions, comments and observations there. We want to hear from you.
When I turned 21, two things happened, my son was born and I was able to work as a waitress in a dinner house finally. You couldn’t get a waitress job in a fine dining establishment until then because of the age requirement for serving alcohol. I worked at two really up scale restaurants and those two jobs, working three or four long nights a week, are what kept me in school through my Masters. I used to go in early occasionally at one of them to watch the chefs do their prep work, and that’s where I learned to make shrimp scampi.
As with many of the recipes I post here, the ingredients are approximations and you may need to be a little creative to make the recipe work for you. I wish I had a picture to show you but I didn’t think of it when I made this dish on Jan. 1.
Shrimp Scamp
Serves 4
Ingredients:
2 lbs jumbo raw shrimp with shell on (about 5 or 6 per person)
1/2 lemon
1/4 cup melted butter
2-3 cloves of crushed garlic
1/4 cup parmesan cheese (I use Kraft not fresh for this recipe)
1/4 cup unseasoned bread crumbs
1 small jar capers
Directions:
Here’s the tricky part. Cut the shrimp down the back until you’ve almost cut them in half but leave the little leggy things attached as well as the tail and shell. You’re butterflying them from the back. Clean the vein out and open them up and rinse and then drain on a paper towel.
Arrange shrimp in one or two shallow baking dishes with the little legs down, the flesh flattened out a little and facing up, and the tail bent a little so it points up. Combine melted butter, lemon juice and garlic and drizzle over shrimp. Combine bread crumbs and parmesan and sprinkle over shrimp. Toss about 6 or 7 capers on top of each shrimp and broil for 7 to 10 minutes in the oven.
Voila!!!!
lmsinca
The World’s Most Ridiculously Easy Steamed Crab Legs
I think that I’ve mentioned before that I’m a big fan of Alton Brown (of “Good Eats” fame on FoodTV); he approaches food from a scientific standpoint and explains why the things happen that you do (and sometimes don’t) want to happen to make it come out right. This is his method for making wonderful crab legs at home.
Hardware
- Pliers
- Large tweezers
- Wooden or rubber mallet
- Paper towels
- Plastic wrap
- Microwave oven
Software
- Ghee (yes, you could make it, but you can also buy it in Indian markets)
- 3 frozen crab legs from the butcher’s case at the store
- 3 fresh dill sprigs
Tear off a looooong piece of plastic wrap (30 inches or so). Wet two paper towels and stack them one upon the other on the plastic wrap. Break the legs into two sections each and lay them on the paper towels along with the dill sprigs. Wrap the paper towels around the legs, and then the plastic tightly around the paper towels–you shouldn’t be able to see any of the crab shell peeking out.
Microwave on high for two minutes.
Break the shells open with the pliers and/or mallet and pull the meat out with the tweezers. Dunk it in melted ghee and devour.
Serves two (or one, if you’re me).
michigoose
OK, bsimon, do tell about the time you almost gave your girlfriend food poisoning for Valentines Day. . .
Filed under: recipes |
All Things in Moderation 
And do you want me to add my crab legs to your post, lms?
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michi, we’ve seen your legs in boots. Did not look like crab legs to me.
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You so funny! 🙂
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Good day, y’all.
How do I find out the author of each post? I see names attached to comments, but not to posts.
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Good morning to both of you! msjs, I immediately noticed the same thing. I think we should try to remember to “sign” our posts. Maybe there is a setting that can be changed to show author.
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Kevin, if you’re out there, I got sent a “become an editor” invite, but when I clicked on it I got a message saying the invite had already been used and I’m to request another. Is to you the request should be directed?
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msjs
You’re in now right? I see you under users. Hover on the ATiM icon above on the dark grey tool bar and you’ll see dashboard and will be able to look around. Be sure to book mark the page.
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MsJS–
You’re already in as an administrator, so I wouldn’t worry about the editor invite. Kevin and/or Scott may have fixed your status as a user during the day yesterday from the users list.
Love your avatar, BTW! What luscious looking libation is that?
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First political comment for me of the day (much more looking forward to football than another Republican debate, particularly since it appears that CNN is playing favorites in the interests of viewership rather than actual, you know, news reporting and analysis): this was an interesting little short read for me. I’d been wondering about Bill Daley’s leaving the WH so soon, and Jonathan Alter’s take on it strikes me as highly plausible.
“After telling [Roger] Simon [in an interview with Politico] that the first three years of the Obama presidency had been “ungodly” and “brutal,” he said something that was simultaneously true and unforgivable within the Democratic Party:
‘On the domestic side, both Democrats and Republicans have really made it very difficult for the president to be anything like a chief executive.’
In Washington, careers can end over nothing more than a sentence fragment. By saying “both Democrats and Republicans,” Daley spread the blame for obstructionism, enraging congressional Democrats, who in a couple of cases had to be soothed by the president himself. Senate Majority Leader Harry Reid was particularly angry. Jack Lew, the budget director, will succeed Daley and has much better relations with Democrats on the Hill and with the White House staff.”
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That woud be a mint julep, Michi. I don’t much like them, but I love the photo and I have fond memories of my trips to the Kentucky Derby, where they are the signature drink.
I was always puzzled by the choice of Bill Daley as CoS. The official line that he had ties to bidness seemed forced.
That said, for the president to have to personally soothe ruffled feathers over a comment like that seems to say more about the pols who were offended than about Daley. What did they think politics would be, a garden party?
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What did they think politics would be, a garden party?
That always makes me think of this classic song. I think that pretty much anyone who runs for elected office nowadays thinks that they should be treated like a delicate flower once in office. . . no rain, just a gentle misting of ultra-pure water on their leaves as they soak in the nutrients from the organically-produced manure around their roots. . .
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I’m not particularly fond of mint juleps myself…………although my folks always made them on Kentucky Derby Day…………any excuse for a party with booze.
And Bill Daley was always an iffy choice I thought but agree msjs that hurt feeling in politics is a lost cause. All you have to do is watch a few political ads to know no one takes it serious.
Glad you’re in BTW and you’re welcome. I’m monitoring the site via comments this weekend as I seem to be stuck at my desk for the most part for the next two weeks anyway.
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I also have nine games of scrabble going on facebook……………sheesh
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lms, I play off a UK site, as two of my scrabble buddies live in Europe. I often have six going at once. It costs $12 a year, but a gal has to splurge once in a while.
Apropos of nothing, I see that the Milwaukee Journal-Sentinal has put up a paywall. I like following the comings and goings of politics in that state, but not that much. Makes me wonder whether WaPo will go that route in spite of their rinkydink platform. I wouldn’t put it past them.
*waving at everyone, but especially at QB*
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$12 is a bargain I think. Let’s see, I have games going with my three kids, daughter-in-law, nephew, granddaughter, niece and two friends. We all love scrabble and cards. Pretty soon I imagine my grandson will get in on the act…….at five though he’s still a little young for facebook.
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Anybody figured out yet what the refresh “rules” are now? We had to manually refresh on blogspot (which truly annoyed me). Do we have to do that here as well or does it automatically refresh? If it does not automatically refresh, does it refresh when you go back to home? Without date/time stamps on the comments it’s difficult to tell.
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I’m still trying to figure that out. I’ve noticed when I post a comment it refreshes that thread, at least for me, but otherwise I think you have to manually refresh, which I agree is a feature we could live without. That was actually one of the good improvements at the Plumline. I sort of like how you can reply through the comments and the editing box for comments…..I didn’t see that yesterday so it may be part of the upgrade. I’m getting confused by what was here when we moved and what’s here now……it was a little chaotic yesterday. Scott and Kevin keep making changes, which is great, but I can’t remember the way it was before already……I’m “elderly” according to a few commenters…lol
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I believe it was our favorite Troll who called you a “bluehair”. . . but I’m sure he’s doing penance for it! 🙂
As far as I can tell, if you do something to change the page–like move off of it to a different post on this site or post a comment it refreshes automatically. Otherwise, you need to refresh to see if something new has been posted.
1015 MST
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I believe it was our favorite Troll who called you a “bluehair”. . .
I have so many favorite “Trolls” I just can’t keep them straight. And that was supposed to be the improvement over elderly…..lol
Am I mistaken or are there editing options in leaving a reply to a specific comment but not in a new comment? And I guess we’re moving the tech stuff forward here so I’m going to edit my post to reflect that.
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Okay, so it appears that when you reply to a comment from the comments page which shows all comments, you have editing options. When you comment on the post or reply to a comment on that particular posts page, no such editing feature exists. That’s kind of strange.
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I have so many favorite “Trolls” I just can’t keep them straight.
Ah, see, I’ve only had one–the fact that he dubbed himself “Troll McWingNut” on the PL told me that this was a man after my own heart! 🙂 Anybody who can combine poking fun at himself and his adversaries with two little words moves to the top of my list!
Am I mistaken or are there editing options in leaving a reply to a specific comment but not in a new comment?
I don’t know. . . so far I’ve been using the same html code to create the effects I want (bold,italic, etc.) in both.
And I guess we’re moving the tech stuff forward here so I’m going to edit my post to reflect that.
I guess so. . . nobody follows directions, do they? Of course, it may reflect the fact that all of us on here (so far) this morning are (1) women, and (2) liberals. 😀
1037 MST
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Testing the reply button on the comments page. I suspect being able to write a comment in an editor mode is something many of us will like. Gives some context to previous comments I read.
lms, I vote for a new admin thread specifically titled as such. Otherwise, it soon will be easy to forget which post is supposed to be the admin post. I think that served us well on blogspot for a couple of days, so maybe try to keep that conveniently accessible through Monday?
Had to put out a fire (not literally) on a happy subject so have been gone for a little bit. My niece’s (sister’s daughter) younger son is getting married in June, one of those destination weddings at a resort in Mexico. Had to resolve a miscommunication with travel agent so flights could be booked by noon CST today. All resolved, hooray.
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Ah. . . a grandnephew getting married in Mexico (in a safe place, I assume!). I think he owes his Grandaunt a free ticket for putting out said fire. 🙂 Just sayin’. . .
And you’re probably right about a specially designated admin thread.
I haven’t tried using editor mode yet to write a comment, so I may head over to that page to give it a whirl. . . but first, more yardwork!
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Okie would you like to do that new post for admin stuff? If so, I will change my shrimp post again to reflect that.
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lms, I put up an admin post.
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michi, I believe we’re going somewhere safe near Cancun, but thanks for thinking of that. The groom actually “owes” my brother, who is paying for my trip. Well, I still have to pay all the other incidental expenses that add up incredibly fast (dog boarding, passport renewal fee, etc.). And ya gotta have some new clothes, so I shall be doing a little bit to stimulate the economy. But not coming at a good time for me as I’ve had a raft of unexpected expenses lately.
Laughing because the question pops into my head occasionally about whether “grandnephew” or “greatnephew” is the appropriate term. But I never actually go check out an answer. Is “grandnephew” correct?
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How do I log in?
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Ok, I figured it out. Seems a little clunky but i’m not complaining.
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Now to business. Lms, I am positive I NEVER called you a “blue hair,” it’s just not my style.
Saw this over at Reason, it’s a nice refutation of that juiceboxer Yglesia’s rather feeble attempt at denigrating Austrian School economic theory
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I didn’t think it was you McWing. It was funny anyway. I was giving a couple of the guys grief over talking about the “elderly” and someone said maybe I’d find “bluehairs” better………..uh no. Besides that I could probably out swim any of you on this board still, unless you swam in high school or college and have kept it going….then I might have a problem….lol
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*begin rant alert*
Life In The Snow Lane
I made a trip to my local USPS this morning. Upon getting there my carer and I discovered that the sidewalks were ineffectively shoveled and all the curb cuts blocked with snow that fell 48 hours ago (about 4″-5″).
With some ingenious maneuvering, we managed to get into the building. We took a number and got in line. After conducting my business, I asked to speak with a supervisor, as I planned to file a complaint with my municipality and with the USPS regarding accessibility.
What followed was like something out of a Fellini movie.
1) The customer service supervisor didn’t have a business card and wouldn’t give me her name.
2) She also said it wasn’t her fault the curb cuts weren’t clear because; (a) she wasn’t working when it snowed; (b) the municipality is to blame for throwing snow into the curb cuts along the street; and (c) the plowing service that plows the strip of parking spaces in front of the building used the curb cut there to pile up the snow.
3) I had created a hardship by requesting appropriate access to the building.
4) The maintenance man on duty complained that he had a heart condition and shouldn’t be shoveling snow.
5) We ended up leaving the roundabout (and not especially safe) way we got in, and ended up in a line of angry motorists jockeying for a parking space near the building.
I get that the USPS is financially strapped. Heck, the letters on the sign outside my local PO are made of fraying duct tape and no one seems able to cough up $1.50 for new duct tape much less several hundred or more for a proper sign. And I get that shoveling snow is not high on anyone’s list of favorite activities of the moment.
I hope the USPS gets that this is one of a myriad of reasons why they’re in trouble.
*end rant alert*
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What a stunning story. But, sadly, I guess not all that surprising. No. 3 kind of stands out to me.
Thanks for the rant.
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All, this shrimp scampi recipe is scrumptious! It took very little extra time to butterfly the shrimp and was worth every second. Of course, to me any recipe with garlic and butter is worth the time.
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Glad you enjoyed it okie.
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I truly hated the moment I learned about deveining shrimp. It’s a pain to do, but once I learned about the veins, the ick factor got to me.
Another great dish along these lines is shrimp with mango and basil. The Post published it a few years ago and it’s a regular for me.
Shrimp With Mango and Basil
1 pound large shrimp (21 to 25 per pound), peeled and deveined, tails on
Salt
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 tablespoon extra-virgin olive oil
1 large firm mango, peeled and diced into 1/2 -inch cubes (see Note)
1 bunch scallions, tender green parts only, thinly sliced
1/4 cup firmly packed basil leaves, finely chopped
In a medium bowl, combine the shrimp, salt to taste, cayenne pepper and turmeric, mixing to coat evenly. Cover and refrigerate for about 15 minutes. Heat the oil in a large, nonstick skillet or wok over medium-high heat until it is shimmering. Add the shrimp in a single layer; you may have to cook it in batches. Cook until the undersides turn pink, about 1 minute. Turn over and cook for 1 minute. Add the mango, scallions and basil and cook, stirring, until the shrimp is just cooked through and starts to curl, 1 to 2 minutes. Serve immediately.
Makes 4 servings.
Per serving: 191 calories, 26g protein, 11g carbohydrates, 6g fat, 172mg cholesterol, 1g saturated fat, 245mg sodium, 2g fiber.
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