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dlazarus6660

dlazarus6660

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It's Friday, so it's fish/seafood night. The wife brought home bag-O-skillet dinner, just heat and eat. Stouffer's garlic shrimp. Not bad but only 4 shrimp
and 4 broccoli. That's not what it shows on the bag. At least 7 shrimp and 7 broccoli. Plenty of bow-tie pasta and mixed veggies.
I tell the wife when you buy these always buy extra shrimp and broccoli. She got the shrimp but not the broccoli. (I'm chopping broccoli)
Let's see what Stouffer's say's and does after I complain.
 
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They have been allowed to make misleading packages for years.
You are better off at looking att he ingredient list and see where the items are ranked as they are listed in order of abundance.
 
The storm is going to take your power out half way through cooking the meal anyway, so it will be a moot point! ;)
 
burnout said:
They have been allowed to make misleading packages for years.
You are better off at looking att he ingredient list and see where the items are ranked as they are listed in order of abundance.
Click to expand...

I know, I just feel like rattling their cage.
 
Reconstituted shrimp, from freeze dried?? Calling that seafood is sort of an insult to seafood ain't it??

Think you'd do better to just get some REAL shrimp and some pasta and make yer own...

I took 4 pounds of shrimp with us to Indiana at Christmas... I usually end up hauling about 3-4 gallons of fresh Gulf oysters up there with us... the BIL and his family LOVE oysters at Christmastime (oyster stew, oyster dressing, scalloped oysters) but they're at least 50% higher in price up there and the quality isn't as good... I can buy them from a seafood dealer in Bay City, pop them the freezer overnight, load them in the cooler the next morning before we leave town, ice them down, and have them in Indiana less than 48 hours later... This time I took along a big mess of fresh Gulf shrimp...

I butterflied those babies and fried them up around New Years... MAN you wanna talk about GOOD! My youngest nephew "doesn't like shrimp" but I told him, "you've never had the REAL THING-- try one of these" and he was pretty impressed-- he likes FRESH shrimp now... :) BIL had a quart of oysters left over and had never had them fried, so I used the last of the egg wash and breading flour/cornmeal seasoning mix to bread him up a mess and fry them up for him... He liked those a bunch! Showed him how to cook them without turning them into pencil erasers, and he said he was gonna have to give that a try...

His mom makes some VERY GOOD scalloped oysters-- never had that before myself, but it was VERY tasty, and I'm not that big a fan of oysters myself...(much prefer shrimp, fish, and crab).

IMHO, if yer gonna do seafood, do the real thing... seafood is just one of those things that doesn't freeze and reheat well, or lend itself well to industrial "almost ready to eat" pre-cooked or frozen or breaded or baked or whatever type of "instant cooking" you want to contemplate... Don't plan on a bunch of leftovers, either-- cook only what you plan on eating-- seafood just doesn't reheat worth a darn IMHO... (other than soups, chowders, or such-- fried seafood when reheated turns to rubber).

Later! OL JR :)
 
luke strawwalker said:
Reconstituted shrimp, from freeze dried?? Calling that seafood is sort of an insult to seafood ain't it??

Think you'd do better to just get some REAL shrimp and some pasta and make yer own...

I took 4 pounds of shrimp with us to Indiana at Christmas... I usually end up hauling about 3-4 gallons of fresh Gulf oysters up there with us... the BIL and his family LOVE oysters at Christmastime (oyster stew, oyster dressing, scalloped oysters) but they're at least 50% higher in price up there and the quality isn't as good... I can buy them from a seafood dealer in Bay City, pop them the freezer overnight, load them in the cooler the next morning before we leave town, ice them down, and have them in Indiana less than 48 hours later... This time I took along a big mess of fresh Gulf shrimp...

I butterflied those babies and fried them up around New Years... MAN you wanna talk about GOOD! My youngest nephew "doesn't like shrimp" but I told him, "you've never had the REAL THING-- try one of these" and he was pretty impressed-- he likes FRESH shrimp now... :) BIL had a quart of oysters left over and had never had them fried, so I used the last of the egg wash and breading flour/cornmeal seasoning mix to bread him up a mess and fry them up for him... He liked those a bunch! Showed him how to cook them without turning them into pencil erasers, and he said he was gonna have to give that a try...

His mom makes some VERY GOOD scalloped oysters-- never had that before myself, but it was VERY tasty, and I'm not that big a fan of oysters myself...(much prefer shrimp, fish, and crab).

IMHO, if yer gonna do seafood, do the real thing... seafood is just one of those things that doesn't freeze and reheat well, or lend itself well to industrial "almost ready to eat" pre-cooked or frozen or breaded or baked or whatever type of "instant cooking" you want to contemplate... Don't plan on a bunch of leftovers, either-- cook only what you plan on eating-- seafood just doesn't reheat worth a darn IMHO... (other than soups, chowders, or such-- fried seafood when reheated turns to rubber).

Later! OL JR :)
Click to expand...

Touche' on all of that note! I won't eat store bought shrimp that was raised over seas in polluted waters. You can't trust any seafood you're eating unless you buy it off the boat. I make it a point when in Charleston SC to stock up on shrimp, flounder and whatever else I desire. I will not subscribe to eating prepared frozen dinners, 95% of the canned goods at the market, I only buy milk from the dairy farmer, eggs from farm raised chickens, make my own ground beef & sausage, make my own butter......The list goes on but my issues are with all the added ingredients added to our foods, and making it yourself taste a whole lot better. And I don't do instant foods either. My favorite example on that is grits. I loathe instant grits. Gimme the yeller ones that take longer to cook with some homemade butter....can you say TONGUEGASM?
 
Gary Byrum said:
(snip)....can you say TONGUEGASM?
Click to expand...

Sounds like something that the porn star flying on the suborbital space tourism plane might star in...

Coming to a newsbot post (or TWELVE) near you, SOON!! LOL:)

Later! OL JR :)

PS. I hear ya... and yer right... fresh is ALWAYS better... and the additives and stuff AREN'T good for you either...

I don't believe in doping livestock-- I raise them the way God intended-- no shots, no vaccines, no horomone implants, with their testicles and horns intact...

Course soon as the buyers get them, that's the first thing they do to them-- shoot them full of antibiotics, vaccines, horomone pellets in the ear, and cut them and usually dope/burn the horn buds...

Oh well... I tried...
 
Burger with grilled onion and cheese. Baked beans from a can. Sweet-potato fries.

I usually eat a salad and vegetables, but I'm trying to use up stuff that's been lying around before buying more fresh produce.
 
Chicken, vegie stir fry over rice here and it's awesome!

I tried the stouffers skillets before, pot roast I believe, the wife and I scarfed it up and were still hungry. Never again, they look great and don't taste half bad but there just isn't enough there to feed two hungry adults.
 
Eric1 said:
Gary, I did not the image of you making your own butter!:mad:
Click to expand...

Whether you make it from real dairy cream or heavy whipping cream, it still taste better. I've been doing this for years and I'm completely spoiled. Store bought butter taste nastee to me anymore.
 
Sunday is Lunar New Year, which is celebrated for 2 weeks. Tonight, lots of traditional fried foods. Potato and eggplant slices stuffed with a mixture of pork and shrimp, onion rings, something like fried dough (but I'm not sure exactly what it is). A whole, pan fried fish should be happening sometime after that. Along with that, I'm having some Japanese hot saki and some erguotou (Beijing white liquor made from sorghum) while Wifey does the cooking and I watch episodes of "Monk". All this while the snow continues to accumulate. Dumplings with the leftover pork and shrimp for lunch tomorrow.
 
Last edited:
Soup of some sort, probably potato. Lots of water and other clear liquids as well. On a restricted diet for the next few days, until this diverticulitis attack clears up.
 
I just made some grits with fried eggs and toast. For some reason I love breakfast on snow nights.
 
Tarasdad said:
Soup of some sort, probably potato. Lots of water and other clear liquids as well. On a restricted diet for the next few days, until this diverticulitis attack clears up.
Click to expand...

Uh huh, that's what you get for eating that popcorn.

Seriously though, I hope you're feeling better soon.
 
That Is terrible. Were the shrimp shrimpy shrimp too?
 
Last edited:
luke strawwalker said:
Reconstituted shrimp, from freeze dried?? Calling that seafood is sort of an insult to seafood ain't it??

Think you'd do better to just get some REAL shrimp and some pasta and make yer own...

I took 4 pounds of shrimp with us to Indiana at Christmas... I usually end up hauling about 3-4 gallons of fresh Gulf oysters up there with us... the BIL and his family LOVE oysters at Christmastime (oyster stew, oyster dressing, scalloped oysters) but they're at least 50% higher in price up there and the quality isn't as good... I can buy them from a seafood dealer in Bay City, pop them the freezer overnight, load them in the cooler the next morning before we leave town, ice them down, and have them in Indiana less than 48 hours later... This time I took along a big mess of fresh Gulf shrimp...

I butterflied those babies and fried them up around New Years... MAN you wanna talk about GOOD! My youngest nephew "doesn't like shrimp" but I told him, "you've never had the REAL THING-- try one of these" and he was pretty impressed-- he likes FRESH shrimp now... :) BIL had a quart of oysters left over and had never had them fried, so I used the last of the egg wash and breading flour/cornmeal seasoning mix to bread him up a mess and fry them up for him... He liked those a bunch! Showed him how to cook them without turning them into pencil erasers, and he said he was gonna have to give that a try...

His mom makes some VERY GOOD scalloped oysters-- never had that before myself, but it was VERY tasty, and I'm not that big a fan of oysters myself...(much prefer shrimp, fish, and crab).

IMHO, if yer gonna do seafood, do the real thing... seafood is just one of those things that doesn't freeze and reheat well, or lend itself well to industrial "almost ready to eat" pre-cooked or frozen or breaded or baked or whatever type of "instant cooking" you want to contemplate... Don't plan on a bunch of leftovers, either-- cook only what you plan on eating-- seafood just doesn't reheat worth a darn IMHO... (other than soups, chowders, or such-- fried seafood when reheated turns to rubber).

Later! OL JR :)
Click to expand...

Luke,

I live in New England. Nuff said.
Fresh, I know YOU can't get it any fresher than I can. I can go down to the docks and when the ships come in, buy it from the boats as they are still tying up to the docks.
If I want it any fresher, I can buy a license to catch what ever I want.

So there! Neener, Neener, Neener! LOL!:rofl:

Seriously though, I use to work for a restaurant that had a boat that would deliver fresh seafood daily to the owner.
 
Last edited:
dlazarus6660 said:
Luke,

I live in New England. Nuff said.
Fresh, I know YOU can't get it any fresher than I can. I can go down to the docks and when the ships come in, buy it from the boats as they are still tying up to the docks.
If I want it any fresher, I can buy a license to catch what ever I want.

So there! Neener, Neener, Neener! LOL!:rofl:
Click to expand...

Then why are you choking on Stouffer's?
 

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