I am confused about your pans in the photo Dirt. Is the chicken in the pan on the lower right with turnips surrounding it? The Brussels Sprouts concoction on the lower left? Corn obviously on the upper right, and ?? hard boiled eggs on the upper left?
Lol chicken frying lower right, turnips boiling upper left. They have to get drained and smashed before roasting or they are too wet
A new recipe. From my head. Or really a combination of dishes I have had while dining out. White quinoa cooked in chicken broth smothered in sauteed vegetables, onions & garlic and some sauteed shrimp with two fried eggs on top. Basil pesto on the side to jazz the whole thing up. The fried eggs make a really good sauce.
It was pretty good. Husband was pleased. We "marinade" our shrimp in a mix of 1 t salt/ 1/4 t baking soda for 15-30 minutes prior to cooking. It makes them plump up. This is for a pound of shrimp. Have you ever done that?
LOL yes I just did! So the baking soda reacts to an acidic thing which I guess is the shrimp? Maybe soaking them in a shot of vinegar would make them even fluffier after the treatment? Inquiring minds with no kitchen skills want to know!
Dirt, I think it is the opposite. I think baking soda is an alkaline. Do we have any chemists on this site? Scientists? @Jerry Sullivan ? My daughter. Is a chemist. I can ask her if we don't hear back from someone.
@Dirtmechanic you know if you brine a turkey it makes it moister? Or salt a good piece of beef & let it sit in the fridge for a spell, it helps it hold on to its moisture? I think that is the theory behind the salt. Not sure what the alkaline is supposed to do.
Yes the vino is an acidic, acetic acid specifically. So my postulation was along the lines of soaking a lowly shrimp in vinegar (appropriate intensity) until such time as you introduce it to the alkaline and puff it up as a result. Now as a southerner I am thinking along the lines of corn turned to puffed up hominy, which is of course ground into grits.
Hominy is not always ground into grits,unground Hominy is great for adding to homemade soup or stew. If using unground dried hominy you have to soak and cook it first like you would dried beans or you can get canned Hominy already cooked. Plain Grits is made from boiled Cornmeal.
