quick and easy

[US Janet]

Easy Roasted Lemon-Garlic Shrimp
PREP TIME:10 mins
COOK TIME:10 mins

One of the quickest and easiest ways to prepare shrimp is to roast
them in the oven and simply drizzle with some olive oil, garlic and
fresh lemon juice. (Great for shrimp cocktail too!) You can prepare
them so many different ways, but lemon - garlic is one of the
simplest. Serve it with roasted asparagus, over pasta, or over your
favorite salad.
Ingredients
" 1 1/2 lbs shelled and deveined jumbo shrimp (36)
" 2 cloves garlic (minced)
" 1 tablespoon olive oil
" 1/4 teaspoon crushed red pepper flakes
" 1 lemon (juice of)
" 1 tablespoon chopped parsley
Instructions
1. Preheat the oven to 400F. Spray 2 large nonstick baking trays
with cooking spray.
2. Combine the shrimp, garlic, oil and crushed red pepper
together in a bowl and stir to combine.
3. Arrange the shrimp on a baking sheet in a single layer.
4. Roast 6 to 8 minutes or until the shrimp turns opaque.
5. Squeeze lemon over the shrimp and garnish with parsley

Janet US

[itsjoan...@webtv.net]

Mmmmmmmmmmmmmmmmm

[Thomas]

When To Use Lemon With Fish And Seafood

NEVER. Period.

…

Okay, maybe a little explanation.

Every restaurant and recipe under the sun serves fish and seafood with lemon. There’s just one problem: it is horrible.

Don’t get me wrong: I love lemons. Every once in a while I eat lemons the way you would normally eat an apple. They’re great with countless things. But not fish.

The reason is as simple as it is definitive: fish has a subtle flavor, and the acidity of the lemon wreaks havoc on it.

So why do people put lemons with every Goddamn thing that comes from the sea?

The reason is one of the things that shows the interplay between cooking, chemistry, history and society.

The acid on the lemon cooks the fish. It creates the same kind of chemical reaction as heat. If you drop some lemon juice on raw salmon, if I don’t stab you with a butcher knife you’ll see the salmon whitens just like when you cook it.

And that’s the reason people have traditionally used lemon on fish. During most of human history, people have come up with myriad ways to conserve food, because we didn’t have things like fridges and modern supply chains. This gave us amazing inventions like sausages and jam. And not-so amazing ones like lemon on fish.

Raw fish in particular doesn’t keep well when you don’t have a fridge. So using lemon cooks the fish and therefore preserves it longer than you otherwise might have, and keeps out nasty bugs that might make you sick if you eat fish after keeping it around too long.

The problem is that while this is great for preservation it’s awful for flavor, because the thing that preserves the fish is also what destroys its flavor.

This tradition has nothing to do with taste and everything to do with historical contingency.

Nowadays, however, we live in the future! We can pack fish in ice and ship it around the world in planes. We can keep it in our fridge. We don’t need the lemon anymore!

Lemons are great. Fish is great. They don’t go together. At all.

So stop using the two together. It’s awful. Thanks.
.............

I agree with the above.

[bruce bowser]

I don't. When I have hot fresh fish or shrimp dishes just out of the oven or off the rangetop, I don't want any kid telling me what I don't need to put on it.

[Lucretia Borgia]

On Mon, 21 Feb 2022 18:31:36 -0700, US Janet <USJ...@jan6noplace.com>
wrote:

Tempting :)

[Janet]

In article <05f81hdafi5kccobh...@4ax.com>,
USJ...@jan6noplace.com says...

Thanks, I'll give that a try.

Usually, I either pan fry the prawns in butter, or just add them raw
to the stirfry.

Janet UK

[Gary]

On 2/22/2022 4:21 AM, Thomas wrote:
> When To Use Lemon With Fish And Seafood
> NEVER. Period.

I like lemon on fish but only when it's added before the cooking. Never
afterwards.

My favorite fish recipe is fresh fillets (and pretty much any kind of fish).

Spread the fillet with mayo. It immediately melts so don't think gobs of
mayo, it's just a clear thin glaze. Then top with finely minced onions
and a squeeze of lemon.

Place close under a broiler until the onions start to brown and the fish
is cooked. It's good eats.

[Mike Duffy]

On Tue, 22 Feb 2022 01:55:30 -0800, bruce bowser wrote:

> I don't. When I have hot fresh fish or shrimp dishes just out of the
> oven or off the rangetop, I don't want any kid telling me what I don't
> need to put on it.

Go for it, BB! If you want to smother that fish in chicken fried sausage
gravy or un-diluted Campbells soup, nobody here should call your phone
asking to speak to Ralf.

[bruce bowser]

On Tuesday, February 22, 2022 at 10:50:21 AM UTC-5, Mike Duffy wrote:
> On Tue, 22 Feb 2022 01:55:30 -0800, bruce bowser wrote:
>
> > I don't. When I have hot fresh fish or shrimp dishes just out of the
> > oven or off the rangetop, I don't want any kid telling me what I don't
> > need to put on it.
> Go for it, BB!

Damn right. I love my freshly squeezed lemon juice, butter and white wine mix for fish and crabs.

[Cindy Hamilton]

On 2022-02-22, Gary <g.ma...@att.net> wrote:
> On 2/22/2022 4:21 AM, Thomas wrote:
>> When To Use Lemon With Fish And Seafood
> > NEVER. Period.
>
> I like lemon on fish but only when it's added before the cooking. Never
> afterwards.

I like it added before or after. It's all good.

> My favorite fish recipe is fresh fillets (and pretty much any kind of fish).
>
> Spread the fillet with mayo. It immediately melts so don't think gobs of
> mayo, it's just a clear thin glaze. Then top with finely minced onions
> and a squeeze of lemon.
>
> Place close under a broiler until the onions start to brown and the fish
> is cooked. It's good eats.

My favorite fish recipe is seared salmon. The Maillard reaction rulz!

--
Cindy Hamilton

[dsi1]

I used to make fish like that when my son was on a diet. It easy as pie. I used to add furikake on the fish before cooking it in an air fryer. You can flavor the mayo too. This one is a wasabi mayo.

https://photos.app.goo.gl/YEFSVHEP9Y7UiKVE7

[Bruc...@nomail.invalid]

Uhm, Yes. Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))

[Jeßus]

Yup, seared or grilled salmon is a regular thing for me, usually for
breakfast.

[Bruce 6.2]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))))

[Bruce 6.2]

[itsjoan...@webtv.net]

On Tuesday, February 22, 2022 at 3:21:43 AM UTC-6, Thomas wrote:
>
> When To Use Lemon With Fish And Seafood
>
> NEVER. Period.
>

Silly rant snipped.

If you don't like lemon with seafood then by all means, don't use
it. But don't preach to the rest of us who like it to never use it.

[Bruce 6.2]

[Bruce 6.2]

On Tue, 22 Feb 2022 16:22:14 GMT, Cindy Hamilton
<hami...@devnull.com> wrote:

[Jeßus]

Agree, very silly. One of the very best combinations of food out there
- lemon and fish. Or lime, of course.

[Bruce 6.2]

On Tue, 22 Feb 2022 13:11:00 -0800 (PST), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

Uhm, Yes. Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))

[Dave Smith]

I like a little lemon juice squeezed onto cooked fish, or sometimes lime.

[Sheldon Martin]

On Tue, 22 Feb 2022 18:16:32 -0500, Dave Smith
<adavid...@sympatico.ca> wrote:

I squeeze a little lemon onto fish before it's cooked and then serve
it with lemon wedges. Lime is good too but I prefer lemon. The
squeezed rinds are good in my Crystal Palace vodka drink.

[jmcquown]

Thanks! I've saved this one for when I finally cook the frozen shrimp I
have in the freezer. :)

Jill

[Jeßus]

On Tue, 22 Feb 2022 18:16:32 -0500, Dave Smith
<adavid...@sympatico.ca> wrote:

Yep. I also like lemon/lime squeezed over a fried rice, or at least
the style of fried rice my wife makes. Love sweet, sour, salty, and
sometimes spicy in the one dish.

[US Janet]

On Wed, 23 Feb 2022 16:20:36 +1100, Jeßus <j...@j.net> wrote:

snip

>
>Yep. I also like lemon/lime squeezed over a fried rice, or at least
>the style of fried rice my wife makes. Love sweet, sour, salty, and
>sometimes spicy in the one dish.

I squeeze lemon juice over my (hated here) faux south western rice.
Actually, lemon juice goes really well with rice, butter and garlic.
Janet US

[Jeßus]

On Tue, 22 Feb 2022 23:34:09 -0700, US Janet <USJ...@jan6noplace.com>
wrote:

Yes, I agree with you there. It really adds/compliments the overall
flavour of rice dishes.

[bruce bowser]

And adding a little white wine to that might make it even better!

[cshenk]

LOL, but I agree. I am tired of 'lemon fish-this-and-that'. There are
so many other things you can use to grace fish. I haven't use lemon on
fish in 20 years, though eating out it may happen. Happened on the
various Navy ships too but just shrug and try to get pieces with less
of it.

[jmcquown]

On 2/23/2022 8:16 PM, cshenk wrote:
> LOL, but I agree. I am tired of 'lemon fish-this-and-that'. There are
> so many other things you can use to grace fish.

So, do that instead. I am not a huge fan of lemon on or used in every
kind of fish/seafood dish but it certainly does add a nice flavour
component to many. The problem is you replied to a troll named Thomas
who said NEVER when it comes using lemon. Trolls don't cook so he won't
care about whatever you may suggest.

Jill

[cshenk]

Now that I should try! I guess I got over lemon-fish due to over use.
I started looking at how fish is made outside the USA and found I liked
the flavors better.

Furikake Wasabi mixes appeal. So do light applications of curry. Salt
and black garlic work. Cajun seasoning works.

[Bruce 10.0]

Ghe?? Uhm, I dont ghet it?!?

[bruce bowser]

I've been meaning to try sushi with soy sauce and just regular horse radish (mixed right before going on the fish). I've always wondered how it tastes rather than the green Wasabi type.

[waif69]

> When To Use Lemon With Fish And Seafood
>
> NEVER. Period.
>

> …
>
> Okay, maybe a little explanation.
>
> Every restaurant and recipe under the sun serves fish and seafood with lemon. There’s just one problem: it is horrible.
>
> Don’t get me wrong: I love lemons. Every once in a while I eat lemons the way you would normally eat an apple. They’re great with countless things. But not fish.
>
> The reason is as simple as it is definitive: fish has a subtle flavor, and the acidity of the lemon wreaks havoc on it.
>
> So why do people put lemons with every Goddamn thing that comes from the sea?
>
> The reason is one of the things that shows the interplay between cooking, chemistry, history and society.
>
> The acid on the lemon cooks the fish. It creates the same kind of chemical reaction as heat. If you drop some lemon juice on raw salmon, if I don’t stab you with a butcher knife you’ll see the salmon whitens just like when you cook it.
>
> And that’s the reason people have traditionally used lemon on fish. During most of human history, people have come up with myriad ways to conserve food, because we didn’t have things like fridges and modern supply chains. This gave us amazing inventions like sausages and jam. And not-so amazing ones like lemon on fish.
>
> Raw fish in particular doesn’t keep well when you don’t have a fridge. So using lemon cooks the fish and therefore preserves it longer than you otherwise might have, and keeps out nasty bugs that might make you sick if you eat fish after keeping it around too long.
>
> The problem is that while this is great for preservation it’s awful for flavor, because the thing that preserves the fish is also what destroys its flavor.
>
> This tradition has nothing to do with taste and everything to do with historical contingency.
>
> Nowadays, however, we live in the future! We can pack fish in ice and ship it around the world in planes. We can keep it in our fridge. We don’t need the lemon anymore!
>
> Lemons are great. Fish is great. They don’t go together. At all.
>
> So stop using the two together. It’s awful. Thanks.
> .............
>
> I agree with the above.

While many in the group don't agree with you, at least you gave an explanation and a historical reason as to why you don't agree to put lemon on fish. It shows that you put some actual thought into your argument, which is more than so many people can accomplish in the 21st century. However, I do agree with some of the others that ultimately, what you stated was an opinion. There was a time when people thought that tomato gelatin was a delightful food, but cultural tastes changed. Just as many people like lemon on their fish.

[Michael Trew]

Why is Thomas a troll? He posts at least semi-regularly, and typically
on topic.

[Michael Trew]

I always called wasabi "Korean horse radish" :)

I'd imagine a similar taste.

[GM]

Please excuse Jill. Have some consideration for women who are going
through raging menopause...

--
GM

[Bruce 11.0]

You wouldn't recognise a troll if it spat in your face.

[dsi1]

That's a good question. I wish they'd sell horseradish as "Green Japanese-style Horseradish." I'd buy that!. I have tried wasabi - it has a stronger radish taste and less heat. I'd take the fake stuff most days.

[Bruce 11.0]

[Bruce 11.0]

We Dutch have a saying about froggers like yoos, which is KILL
YOURSELF you loser. no friends no real job no money no sex and no hope
for the future. Loser. Ghe Ghe Ghe.

[Cindy Hamilton]

Don't forget the mustard in the fake stuff. Some brands list it as the
first ingredent; others put it farther down the list.

--
Cindy Hamilton

[Bruce 14.0]

I always call spaghetti Russian carrot cake.

[Bruce 14.0]

[Bruce 14.0]

[Bruce 14.0]

[dsi1]

I don't really care about ingredient lists.

[Bruce 15a]

On Thu, 24 Feb 2022 13:19:43 -0800 (PST), dsi1

Or you wouldn't be eating fast food.

[Bruce 15a]

[Bruce 15a]

On Thu, 24 Feb 2022 13:19:43 -0800 (PST), dsi1

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))

[Bruce 15a]

On Thu, 24 Feb 2022 16:07:11 -0500, Bruce 14.0

[Bruce 15a]

On Thu, 24 Feb 2022 20:29:53 GMT, Cindy Hamilton
<hami...@devnull.com> wrote:

[Cindy Hamilton]

The mustard has a different effect and taste from the horseradish.
Fine distinctions matter.

--
Cindy Hamilton

[dsi1]

Fine distinctions are fine but I don't need ingredient lists to help me find the fine distinctions. I do quite fine on my own.

[Quokka]

On Thu, 24 Feb 2022 14:46:30 -0800 (PST), dsi1

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :))))))))

[Quokka]

[Flying Fox]

On Thu, 24 Feb 2022 14:46:30 -0800 (PST), dsi1

Uhm, Yes. Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :))))

[Michael Trew]

On 2/24/2022 17:46, dsi1 wrote:
> On Thursday, February 24, 2022 at 12:13:48 PM UTC-10, Cindy Hamilton wrote:
>> On 2022-02-24, dsi1<dsi...@hawaiiantel.net> wrote:
>>> On Thursday, February 24, 2022 at 10:30:01 AM UTC-10, Cindy Hamilton wrote:
>>>> Don't forget the mustard in the fake stuff. Some brands list it as the
>>>> first ingredent; others put it farther down the list.
>>>>

>>>> Cindy Hamilton
>>>
>>> I don't really care about ingredient lists.
>> The mustard has a different effect and taste from the horseradish.
>> Fine distinctions matter.
>>

>> Cindy Hamilton
>
> Fine distinctions are fine but I don't need ingredient lists to help me find the fine distinctions. I do quite fine on my own.

I would imagine that it would be nice to find out before you buy it. At
least me, I hate buying something that I don't like, and having to throw
food out.

[Flying Fox]

Hurts, does it?

[Flying Fox]

[Flying Fox]

On Fri, 25 Feb 2022 00:34:00 -0500, Michael Trew
<michae...@att.net> wrote:

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))

[dsi1]

I don't operate that way. I like to try new stuff and not let my life be ruled by fear and pre-conceived notions. It doesn't matter if I might not like something. Learning new things is sometimes expensive but it's always worth it.

[GM]

*Now* - or in "the Fyooture"...???

🐸

--
GM

[Gary]

Soon to be renamed Ukraine carrot cake? :o

[Sheldon Martin]

On Fri, 25 Feb 2022 Michael Trew wrote:
>On 2/24/2022 dsi1 wrote:
>> On Thursday, February 24, 2022 Cindy Hamilton wrote:
>>> On 2022-02-24, dsi1 wrote:

>>>> On Thursday, February 24, 2022 Cindy Hamilton wrote:
>>>>> Don't forget the mustard in the fake stuff. Some brands list it as the
>>>>> first ingredent; others put it farther down the list.
>>>>>
>>>>> Cindy Hamilton
>>>>
>>>> I don't really care about ingredient lists.
>>> The mustard has a different effect and taste from the horseradish.
>>> Fine distinctions matter.
>>>
>>> Cindy Hamilton
>>
>> Fine distinctions are fine but I don't need ingredient lists to help me find the fine distinctions.
>

>I would imagine that it would be nice to find out before you buy it. At
>least me, I hate buying something that I don't like, and having to throw
>food out.

Mustard and horseradish are both botanicals, with their heat from the
same chemistry. The fine distinctions are in the word "prepared", how
each is prepared makes the differences... there are many methods for
preparing either. Horseradish root is grated with salt added and some
vinegar. To make it more mild some grated beet root is added. Red
horseradish is typically used with meat, white horseradish is
typically used with seafood.
There are different types of mustard plants, some hotter. Dried
mustard seeds are powdered and mixed with water, vinegar, and other
ingredients like wines. The only way to determine which one you like
is by tasting, fortunately each is packaged in small amounts and are
rather inexpensive so there is no waste. You can powder mustard seeds
yourself with one of those cheap coffee grinders. Horseradish root
can be grated yourself, only you'd best wear a gasmask or otherwise
protect yourself from the fumes. My grandparents grated horseradish
on an outside window ledge with the window down to a towel on their
wrists. Horseradish is often blended with mustard to add more heat to
the mustard. The chemical that gives the heat evaporates fairly
rapidly, which is why stores keep it refrigerated in small sealed
glass jars/bottles that are dated. I buy Gold's Horseradish. I buy
Guldens Spicy Brown Mustard. I don't use a lot of horseradish, one
bottle lasts me a year. I use a lot of Guldens Spicy Brown, we buy it
six bottles at a time... BJs sells it in twin packs, 24 0z squeeze
bottles. I use about one bottle a month. I buy hot Chinese musturd
seeds and prepare it myself as needed.
My wife doesn't use horseradish or mustard. but she sure can put away
hot peppers that she grows, they are too hot for me.

[jmcquown]

On 2/24/2022 2:24 PM, Michael Trew wrote:
> On 2/23/2022 20:38, jmcquown wrote:
>> On 2/23/2022 8:16 PM, cshenk wrote:
>>> LOL, but I agree. I am tired of 'lemon fish-this-and-that'. There are
>>> so many other things you can use to grace fish.
>>
>> So, do that instead. I am not a huge fan of lemon on or used in every
>> kind of fish/seafood dish but it certainly does add a nice flavour
>> component to many. The problem is you replied to a troll named Thomas
>> who said NEVER when it comes using lemon. Trolls don't cook so he won't
>> care about whatever you may suggest.
>>
>> Jill
>
> Why is Thomas a troll?  He posts at least semi-regularly, and typically
> on topic.

Merely my opinion. No need to get upset about it.

Jill

[Flying Fox]

Yes:
<https://pbs.twimg.com/media/BhumgrSCMAAwal-?format=png&name=small>

[Flying Fox]

On Fri, 25 Feb 2022 11:37:38 -0500, jmcquown <j_mc...@comcast.net>
wrote:

You call everybody who wouldn't fit well in a church board a troll.

[Hank Rogers]

Belizean peppers?

[Michael Trew]

On 2/25/2022 11:26, Sheldon Martin wrote:
> On Fri, 25 Feb 2022 Michael Trew wrote:
>> On 2/24/2022 dsi1 wrote:
>>> On Thursday, February 24, 2022 Cindy Hamilton wrote:
>>>> On 2022-02-24, dsi1 wrote:
>>>>> On Thursday, February 24, 2022 Cindy Hamilton wrote:
>>>>>> Don't forget the mustard in the fake stuff. Some brands list it as the
>>>>>> first ingredent; others put it farther down the list.
>>>>>>
>>>>>> Cindy Hamilton
>>>>>
>>>>> I don't really care about ingredient lists.
>>>> The mustard has a different effect and taste from the horseradish.
>>>> Fine distinctions matter.
>>>>
>>>> Cindy Hamilton
>>>
>>> Fine distinctions are fine but I don't need ingredient lists to help me find the fine distinctions.
>>
>> I would imagine that it would be nice to find out before you buy it. At
>> least me, I hate buying something that I don't like, and having to throw
>> food out.
>

> Horseradish root
> can be grated yourself, only you'd best wear a gasmask or otherwise
> protect yourself from the fumes. My grandparents grated horseradish
> on an outside window ledge with the window down to a towel on their
> wrists.

Interesting, I never knew it was that strong. I've never tried to grate
it myself; I usually buy a small jar of horseradish already grated.

[Michael Trew]

I'm not upset; more inquisitive. Lots of folks throw around the "troll"
word on here loosely, and sometimes it seems like they say it just
because they don't like someone. I'm not making personal accusations,
just stating how I see it.

[Hank Rogers]

You got her pegged. :)

[Flying Transgender]

Bingo.

[Flying Transgender]

But you ARE a troll.

[Flying Transgender]

[Flying Transgender]

On Sat, 26 Feb 2022 06:38:25 -0000 (UTC), Hank Rogers
<Ha...@nospam.invalid> wrote:

Ghe?? Uhm, I dont ghet it?!?

[Flying Transgender]

On Sat, 26 Feb 2022 01:12:50 -0500, Michael Trew
<michae...@att.net> wrote:

[jmcquown]

I tend to read a few posts/replies from people and get the gist of their
mindset based on that. Perhaps I was too hasty but I don't recall
seeing Thomas starting any new threads about food or cooking. I could
be wrong. :)

Jill

[itsjoan...@webtv.net]

On 2/26/2022 8:47 AM, jmcquown wrote:
> I tend to read a few posts/replies from people and get the gist of their
> mindset based on that.
>

> Jill
>
You're a snooty cunt, Jilldoe.

[Flying Emu]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))))

[cshenk]

Michael Trew wrote:

> On 2/23/2022 20:38, jmcquown wrote:
> > On 2/23/2022 8:16 PM, cshenk wrote:
> > > LOL, but I agree. I am tired of 'lemon fish-this-and-that'. There
> > > are so many other things you can use to grace fish.
> >
> > So, do that instead. I am not a huge fan of lemon on or used in
> > every kind of fish/seafood dish but it certainly does add a nice
> > flavour component to many. The problem is you replied to a troll
> > named Thomas who said NEVER when it comes using lemon. Trolls don't
> > cook so he won't care about whatever you may suggest.
> >
> > Jill
>
> Why is Thomas a troll? He posts at least semi-regularly, and
> typically on topic.

Some folks (not just Jill) seem to think calling anyone they do not
recognize, 'a troll' is somehow 'cool' or something.

For me, if it's on topic and polite, I will respond. Works for me.

[Hank Rogers]

Bullshit.

You've done some of the exact same shit McCrone does routinely.

[cshenk]

Yes, +1 there!

I LIKE to try new things. Tonight, we took a short break in a marathon
documentary (DVDs) watch to mix up a fast dish and a pot of rice.

12oz Chorizo, crumbled and browned in cast iron skillet
2 small potatoes diced small
1 can Rotel tomatoes
1 can corn (drained)

Not that much fat as expected from others comments but I suppose it's
brand dependent.

Had mine with tortilla chips and sour cream. Don had his over rice.
Quite a new flavor match for us and we liked it!

[Flying Squirrel]

On Sat, 26 Feb 2022 20:21:47 -0600, Hank Rogers <Ha...@nospam.invalid>
wrote:

Ghe?? Uhm, I dont ghet it?!? This is my not frogger. Yes. Ghe Ghe Ghe
:)))))))))))!!!!!!!!!

[Flying Squirrel]

[Hank Rogers]

You may deny it, but you've done some of the exact same shit
McCrone has done.

Remember when you took up the battle

[dsi1]

Your best bet with Mexican chorizo is to check out the ingredients. If it's made with pork or beef there might not be much fat. The chorizo I cooked up yesterday was made from pork. It really didn't have enough fat.
If it's made with salivary glands and lymph nodes, it's going to look just awful when you fry it. You have to cook it for a while until the water is reduced and it thickens.

https://photos.app.goo.gl/xMUL3UxRQoAETK4Y7

https://photos.app.goo.gl/DrerLiGp7cDmKrEy5

[bruce bowser]

I like Rotel canned tomatoes with those chilies. I always add plenty of onion powder.

[Flying Moose]

[Transition Zone]

On Tuesday, February 22, 2022 at 6:34:04 PM UTC-5, Sheldon wrote:
> On Tue, 22 Feb 2022 18:16:32 -0500, Dave Smith
> <adavid...@sympatico.ca> wrote:
> >On 2022-02-22 4:14 p.m., Je?us wrote:
> >> On Tue, 22 Feb 2022 13:11:00 -0800 (PST), "itsjoan...@webtv.net"
> >> <itsjoan...@webtv.net> wrote:

> >>
> >>> On Tuesday, February 22, 2022 at 3:21:43 AM UTC-6, Thomas wrote:
> >>>>
> >>>> When To Use Lemon With Fish And Seafood
> >>>>
> >>>> NEVER. Period.
> >>>>

> >>> Silly rant snipped.
> >>>
> >>> If you don't like lemon with seafood then by all means, don't use
> >>> it. But don't preach to the rest of us who like it to never use it.
> >>
> >> Agree, very silly. One of the very best combinations of food out there
> >> - lemon and fish. Or lime, of course.
> >
> >
> >I like a little lemon juice squeezed onto cooked fish, or sometimes lime.
> I squeeze a little lemon onto fish before it's cooked and then serve
> it with lemon wedges. Lime is good too but I prefer lemon. The
> squeezed rinds are good in my Crystal Palace vodka drink.

A half glass of Grey Goose and the other half fresh grapefruit juice is good. I've never tried it with the rinds in there.

[Transition Zone]

On Wednesday, February 23, 2022 at 8:16:45 PM UTC-5, cshenk wrote:
> Thomas wrote:
>
> > On Monday, February 21, 2022 at 10:18:35 PM UTC-5,
> > itsjoan...@webtv.net wrote:
> > > On Monday, February 21, 2022 at 7:31:47 PM UTC-6, US Janet wrote:
> > > >
> > > > Easy Roasted Lemon-Garlic Shrimp
> > > > PREP TIME:10 mins
> > > > COOK TIME:10 mins
> > > >
> > > > One of the quickest and easiest ways to prepare shrimp is to
> > > > roast them in the oven and simply drizzle with some olive oil,
> > > > garlic and fresh lemon juice. (Great for shrimp cocktail too!)
> > > > You can prepare them so many different ways, but lemon - garlic
> > > > is one of the simplest. Serve it with roasted asparagus, over
> > > > pasta, or over your favorite salad.
> > > > Ingredients
> > > > " 1 1/2 lbs shelled and deveined jumbo shrimp (36)
> > > > " 2 cloves garlic (minced)
> > > > " 1 tablespoon olive oil
> > > > " 1/4 teaspoon crushed red pepper flakes
> > > > " 1 lemon (juice of)
> > > > " 1 tablespoon chopped parsley
> > > > Instructions
> > > > 1. Preheat the oven to 400F. Spray 2 large nonstick baking trays
> > > > with cooking spray.
> > > > 2. Combine the shrimp, garlic, oil and crushed red pepper
> > > > together in a bowl and stir to combine.
> > > > 3. Arrange the shrimp on a baking sheet in a single layer.
> > > > 4. Roast 6 to 8 minutes or until the shrimp turns opaque.
> > > > 5. Squeeze lemon over the shrimp and garnish with parsley
> > > >
> > > > Janet US
> > > >
> > > Mmmmmmmmmmmmmmmmm

> > When To Use Lemon With Fish And Seafood
> >
> > NEVER. Period.
> >

> > …
> >
> > Okay, maybe a little explanation.
> >
> > Every restaurant and recipe under the sun serves fish and seafood
> > with lemon. There’s just one problem: it is horrible.
> >
> > Don’t get me wrong: I love lemons. Every once in a while I eat lemons
> > the way you would normally eat an apple. They’re great with countless
> > things. But not fish.
> >
> > The reason is as simple as it is definitive: fish has a subtle
> > flavor, and the acidity of the lemon wreaks havoc on it.
> >
> > So why do people put lemons with every Goddamn thing that comes from
> > the sea?
> >
> > The reason is one of the things that shows the interplay between
> > cooking, chemistry, history and society.
> >
> > The acid on the lemon cooks the fish. It creates the same kind of
> > chemical reaction as heat. If you drop some lemon juice on raw
> > salmon, if I don’t stab you with a butcher knife you’ll see the
> > salmon whitens just like when you cook it.
> >
> > And that’s the reason people have traditionally used lemon on fish.
> > During most of human history, people have come up with myriad ways to
> > conserve food, because we didn’t have things like fridges and modern
> > supply chains. This gave us amazing inventions like sausages and jam.
> > And not-so amazing ones like lemon on fish.
> >
> > Raw fish in particular doesn’t keep well when you don’t have a
> > fridge. So using lemon cooks the fish and therefore preserves it
> > longer than you otherwise might have, and keeps out nasty bugs that
> > might make you sick if you eat fish after keeping it around too long.
> >
> > The problem is that while this is great for preservation it’s awful
> > for flavor, because the thing that preserves the fish is also what
> > destroys its flavor.
> >
> > This tradition has nothing to do with taste and everything to do with
> > historical contingency.
> >
> > Nowadays, however, we live in the future! We can pack fish in ice and
> > ship it around the world in planes. We can keep it in our fridge. We
> > don’t need the lemon anymore!
> >
> > Lemons are great. Fish is great. They don’t go together. At all.
> >
> > So stop using the two together. It’s awful. Thanks.
> > .............
> >
> > I agree with the above.

>
> LOL, but I agree. I am tired of 'lemon fish-this-and-that'. There are

> so many other things you can use to grace fish. I haven't use lemon on
> fish in 20 years, though eating out it may happen. Happened on the
> various Navy ships too but just shrug and try to get pieces with less
> of it.

I'm sure that the Navy's brass never really specialized in getting Red Lobster's packets of Tartar or Cocktail sauce or white wine to a dinner table with fish.

[cshenk]

Yup! Thats the one I aim for! The recipes I am using want to use that
fatty meat (most of the fat at least) as part of it. It becomes 10% of
the total of a non-fat added vegetable based item.

[cshenk]

No, nor did anyone say that. It was just a wedge/slice of an actual
lemon.