Steve won't even try the sushi at Publix because the label
lists all sorts of preservatives and such like.

chemicals are a lesser evil than fish cut a day or more in advance.

I'd suggest that supermarket sushi, like gas station jerky, should
just be avoided.

I have friends who like it enough to have even served it
to me; it tended to be boring to ungood. I guess if you
got it at the Piggly Wiggly, it might get to doubleplus
ungood. But note that, harking back to previous discussions,
when it starts aging, it becomes a different sort of dish
with a different sort of savor and perhaps appeal.

Ruth has mentioned Calabash Shrimp here a few times. I came across
this and wonder if it's the real thing, cause it looks pretty
standard to me.

It is and it isn't. Most places down south use a heavier
crust, sometimes almost like hushpuppy batter. The cooks
in this Carolina town have learned the virtues of a lighter
crisper (rather than heavy chewy) batter.

Title: Calabash Style Fried Shrimp
2 c all purpose flour
3 TB cornstarch

It's the cornstarch that makes the difference. I had been
of the impression that the ratio was more equal than that.
I like a hard crust for some things - for example, to get
my fried eggplant sticks and zucchini rounds robust enough
so they could be scoopers for skordalia, I used all
cornstarch for a hard crust. That treatment wouldn't work
as well for shellfish, though for chicken or pork it's fine.

The town of Calabash is on the Atlantic coast of North Carolina
right on the border with South Carolina not far from Myrtle Beach.

The town is named after its traditional main product, so
let it bask in its newfound glory while it can.

Poulet a la Basquaise
categories: French, poultry, main
servings: 4

1 2/3 lb skinless chicken breast
2 yellow bell peppers, diced fine
1 onion, diced fine
1 c chicken stock
1 c tomato sauce
2 Tb olive oil
2 ts minced garlic
s, p
2 ts paprika, opt

Heat the oil over medium heat in a heavy pan or casserole.
Brown the chicken 1 min on each side. Add the vegetables
and cook 2 to 3 min, Add the remaining ingredients and
season to taste. Reduce to a bubble and simmer for 12 min.

Serve with egg noodles.

5ingredients15min.com
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