Yeah, exactly. You make allowances, sometimes
extreme ones, for the ones you care for.
Yes, but I was glad that I didn't have to cook in that kitchen all
the > time. It did have a lot of storage space, including a separate pantry > and a separate butler's pantry. I could use some of that
space. (G)
There is an interesting challenge in working
in unideal spaces, but I doubt that any of us
prefers to face that challenge more often than
necessary. Luckily, all the places I customarily
No, nothing like your home kitchen.
Nothing is like my home kitchen.
cook have at least adequate counter and prep
space; with Rosemary's it's mostly that what used
to be really convenient got compromised for a
dubious aesthetic.
Sigh! but, at least you're not cooking there full time.
It's like a junior suite in some hotels -
twice as much space, just empty so there's
nothing to do with it.
When I said thumbs up their bottoms I was
being rude but almost exactly accurate.
It's almost as though people totally lose
consciousness. Not watching what's going
on, not snacking, not even the slightly
less forgiveable sluicing down vast
quantities of alcohol. Just being on Mars.
Spaced out, in more ways than one. I'd rather be doing something to
help, if I can. There are times I'll offer, but be turned down--but at
least I did offer to help.
Another thing the island did was it
funneled people into more constrained space,
mostly right near the action, so they felt
more comfortable doing stuff than not
doing stuff. Also there was a place for
them to put up their drinks and appies and
get a little work in as well.
I understand, have had that happen at times. One "perk" about
cooking > for the VT team is that the other members do the after
supper clean up. > But, again, it's usually not too bad as I've done
the clean as I cook > thing.
Much better.
Very much so. the first year we went, we'd brought some of our own
things (crock pot, rice cooker, etc) as we were heading up to Boyd Pond afterward. Also didn't know what the kitchen in VT had/didn't have so
wanted to have what I knew I needed for cooking. I did do a bit extra
clean up that year, to make sure my stuff didn't get mixed in with the
church kitchen's stuff. Subsequent trips to VT I've relied more (but not totally on) the church kitchen's stuff, using some of mine for specific tasks.
If there are near-essential tools that will be
in short supply or absent altogether, it's a
good idea to bring them along.
There's so much to be done beyond food prep - washing
and drying, putting away, keeping the dog out of the
dessert, and so on. I admit there are times when
The last one can be the hardest to pull off. (G) But, yes, there are a
number of non cooking jobs that always need doing. Setting the table is
one that I appreciate help with, especially for the "Dinner is served
NOW!" meals. If I don't get the table set before I start cooking, dinner
may cool off while I'm taking care of incidentals.
Which makes it all the more important to have
a confederate or two lurking.
someone has decided to put something away, but that
usually happens about three seconds before I need to
use it. Murphy, I suppose.
Must be so. (G)
The one thing that's worse than lack of
cleanup is unwanted cleanup.
She never picked up on things from her husband? Did she not
try or > ML> did > he just prefer to do the cooking?
Didn't try, I think. As McCoy or whatever his
name was on Star Trek might have said, I'm a
doctor, not a chef.
I think that was the doctor. Then too, you don't want a chef trying
to > be a doctor. (G)
Seems that some might do better than some of
the docs we've had.
That's a strong possibility.
Water over the dam now. 37 years ago, Steve and I had been married
for 6 > years and had 2 kids. We were living on the coast of NC then. Yeah. About 5 years ago we saw each other at
a concert and were happy about that but not
too too happy, I think, the memories of
that steak perhaps.
You were very polite with each other, I presume. (G)
It was one of the few times in my life
that I saw someone literally jump for
joy, but the joy didn't last when she
saw that I had someone tagging along.
I could write a book about a bunch of things. Too
lazy, though, but if I ever get around to it, beware.
Naming names can be dangerous.
Depends on the purpose whether the danger is
worthwhile.
Somehow I don't think you would deliberately be malicious but there's
the possibility of being somewhat dangerous.
And sometimes dangling the bait can be
kind of fun, too.
How to Cook Shrimp for Nigiri Sushi
categories: Japanese, text, shellfish
yield1 text
shell-on shrimp
paring or petty knife
bamboo skewers
ice bath
Fill a saucepan with water and bring to a boil.
Fill a bowl halfway with ice and top up with
cold water.
Meanwhile, using your fingertips, hold the shrimp
in your guide hand with the tail facing away from
you and legs facing up.
Slowly insert a skewer beneath the shell on the
belly side, being careful not to pierce the flesh.
Set aside. Repeat with remaining shrimp.
Place prepared shrimp in the boiling water and
cook for 2 to 3 min, until shrimp are pink.
Using a slotted spoon, transfer cooked shrimp to
prepared ice bath and let sit until cool enough
to handle. Carefully remove skewers from cooked
shrimp.
Hold the shrimp with the tail and legs facing up.
Drag your thumb down the length of the belly from
tail to head to remove the legs. Holding the
shrimp by the tail, peel off the shell in one
piece, leaving the tail in place.
Lay shrimp on cutting board with the belly up and
tail facing away from you. Using your guide hand,
pinch shrimp by the head end to hold it. Using the
tip of the knife, cut down from head to tail
through the flesh to the intestine, being careful
not to pierce it. Using the tip of the knife,
scrape away intestine to remove it.
Flip over the shrimp and place on cutting board so
back is up and tail is facing your knife hand.
Trim off the end of the tail so that it has a
flat, even appearance (you may want to steady
the shrimp with your guide hand while doing this).
Open up the shrimp like a book and lay it flat,
cut side down, on the cutting board. The shrimp
is now butterflied and ready to use.
foodrepublic.com
You call it sushi, I call it bait
- attributed to Rodney Dangerfield
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