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harpercollins

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Everything posted by harpercollins

  1. Looks like I’m missing 1/2 c flour from the ingredients list.
  2. I’m a SETX girl, so I love treebeards. not really Nola style, definitely not bayou style, but it’s my favorite! TREEBEARDS’ SHRIMP ETOUFFEE This butter-based dish is loaded with vegetables and shrimp in a sauce lightly accented with cayenne pepper. 1 cup butter 2 2/3 cups celery, chopped into ½ - inch pieces 1 bell pepper, chopped into ½ - inch pieces 1 ¼ teaspoons salt 1/8 rounded teaspoon cayenne pepper ¾ scant teaspoon black pepper ¾ scant teaspoon garlic powder ¾ scant teaspoon thyme 2 cups boiling water mixed with 1 teaspoon shrimp base* 1/8 teaspoon liquid crab boil ½ teaspoon hot sauce 4 teaspoon Worcestershire sauce 1/3 cup fresh parsley, chopped 4 teaspoons tomato paste 2 pounds Treebeards’ shrimp In heavy 5-quart Dutch oven or saucepan over medium heat, melt butter. Add celery, onions and bell pepper. Stirring occasionally, cook until vegetables are soft; about 20 to 25 minutes. Meanwhile, in a small bowl, mix spices, shrimp base broth, crab boil, hot sauce and Worcestershire sauce. Set aside. When vegetables are soft, add flour and cook, stirring, for 2 minutes. Add spice mixture; continue to cook for 5 minutes more. Stir in green onions, parsley and tomato paste and simmer until vegetables are tender. Add shrimp and cook only until shrimp are heated through. Serve over hot rice. SHRIMP BASE A few recipes in this book call for shrimp base. It can be found in Asian grocery stores or in gourmet sections of larger grocery stores. However, if you cannot find this ingredient, do not omit it from the recipe. Instead, follow these instructions for dry boiling the shrimp to produce the same results. Then use the drippings as indicated below, and then shrimp to replace the Treebeards Shrimp recipe. Vegetable or olive oil ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon cayenne pepper ¼ teaspoon garlic powder 1 pound peeled shrimp 2 tablespoons vinegar In a large, heavy skillet over medium heat, add just enough oil to cover bottom of skillet, and heat until oil is hot. Sprinkle the spices over the shrimp. Add vinegar and seasoned shrimp to the skillet and cook, tossing frequently, just until the shrimp are opaque. Remove skillet from heat and cover with tight fitting lid. Cool for 15 minutes. Remove shrimp with slotted spoon and reserve drippings. Mix 3 tablespoons of drippings en each cup of water called for in the recipe.
  3. Texas power guide is nothing magic—basically exactly the same thing as Davidgs spreadsheet he built. But it would take forever to look up EFLs and input all the plans yourself. IIRC it can’t do anything like night and weekends or bonuses or anything.
  4. My étouffée roux is very blond by comparison so no point really in doing it in the oven. No reason you can’t, of course, but no reason you should either.
  5. I’ve only been once! I don’t get back very often anymore.
  6. Turned out great—not super meaty crabs but good flavor and not mealy.
  7. I’ve never seen them either. But it’s not lump or claw meat, they are whole crabs with the tops removed. You’re right—not going to mess with digging meat out of gumbo claws but it should give good flavor.
  8. No, they’re “cleaned.” Top shell, eyes, gills, etc removed but still in shell. (Or that’s what I call cleaned crabs when I am deep frying them.) Blue crabs are my favorite food in the world; I guess I’ve just never seen frozen crabs in shell and I’m wary of a frozen crab messing up my gumbo.
  9. I have 20 qts rolling. I know it’s too hot, but we Beaumont folk eat it year round, and it’s my boy’s birthday. I noticed these at heb for the first time yesterday and grabbed them on impulse, but now I’m second guessing throwing them in. It couldn’t hurt anything, could it?
  10. Fun fact: my granddad contracted a bad case of flu as an adult that left him with Type 1 diabetes (which at that point was known almost exclusively as juvenile diabetes). A 36 year old nasa engineer with 8 children at dx, he bio-hacked his way to health for more than 50 years, finally dying at almost 87 years old. He was one of the first patients to use a portable insulin pump in the 70s. He was always an early adopter of technology. I miss him greatly.
  11. I need to go back and read. I thought the main premise was that calories out and calories in are not independent variables, and that reducing caloric intake would cause weight loss initially, but eventually the body would adapt and reduce caloric expenditure (beyond the predictable decrease associated with not having as much mass). this is what you’re saying has been debunked?
  12. Ah gotcha. I did not remember him saying it that strongly. The main takeaway I had is that he asserts that not all calories are created equal, which I think is common sense.
  13. My apologies; I am not a physician. What makes you say he’s a quack? I don’t know about the science behind his advocacy of low carb intermittent fasting, but I think for the majority of patients with type 2 diabetes they would be better off adopting low carb IF than most other diets.
  14. I found the diabetes code by Dr Fung really fascinating.
  15. i'm a beaumont girl, so i picked vic and al's for date night this wknd based on this thread. really solid. gumbo is especially delicious.
  16. False. Not even the worst H‑E‑B in temple.
  17. Obviously. But I’m guessing he just got irritated at the first non-obvious bit of jargon and decided not to care what a FRQ was. For context, this is the convo that inspired my post: Me: “the guy said—“ Him: “wait. What guy?” Me: “I’m about to freaking tell you what guy. The guy said that when he comes to do the trees he’ll need to start with the ones around the downed power lines.” Could I have said “the tree guy?” Sure. Would that have been better? Sure. Would you treat a coworker or buddy that way? Probably not.
  18. Totally. What you’re describing is a conversation between two people genuinely interested in what each other has to say. What I’m talking about is the opposite. “Say the last part first so I don’t have to engage more than I feel like.”
  19. This is what I mean. In 25 minutes of her talking about FRQ and the implications of the new FRQ, you were not able to use any contextual evidence to determine that FRQ is a type of assessment? I feel like you just decided not to care what FRQ means. Especially because if your wife has been an AP teacher for any length of time you would already know that FRQ means free response question.
  20. Wife here. I understand from this thread that most guys would prefer to have all the information at the onset of a convo (who/what are we talking about). Say the last part first yada yada. But FOR THE LOVE can you let me get a half sentence out before you interrupt with clarifying questions? Like, are your contextual listening skills so poor you literally cannot even listen to a single sentence without prior knowledge of the parties? I mean, that’s fine if you are really that limited in communication skills I guess, but let’s not act like I’m the lunatic here for not saying the list of characters in advance.
  21. We found Porto’s in Buena Park and loved it. Went three times in six days (for breakfast, coffee, and lunch). The Cuban style black beans were so great—very authentic. The breakfast wrap was delicious. Carnitas, black beans, and guacamole with slow cooked scrambled eggs.
  22. any restaurant recs for buena park/huntington beach? i haven't found anything other than korean that i'm excited about.
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