Breadcrumbs don't stick to fried shrimp
The Wolf
the breadcrumbs they fall off.
Any ideas?
--
=========================================================================
In the world of advertising there零 no such thing as a lie, there零 only
the expedient exaggeration.
=========================================================================
Nancree
>the breadcrumbs they fall
-----------------------
I'd suggest leaving out the water. Dip first into flour or cornmeal, then
beaten egg, then into flour or cornmeal again. I've never heard of using
cornstarch, but, maybe. Let us know.
Kate Dicey
>
> I'm using a wash of water, cornstarch and eggs. When I dredge the shrimp in
> the breadcrumbs they fall off.
>
> Any ideas?
Dip in milk, dip in flour, dip in egg, dip in crumbs: stick!
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!
kilikini
"Nancree" <nan...@aol.com> wrote in message
news:20040126224930...@mb-m18.aol.com...
I've used cornstarch mixed in with the breadcrumbs. I think it helps make
the bread crumbs stick better. I learned the trick from a guy who used to
work at a Chinese restaurant. He said they used it in all of their
breaddings.
kilikini
The Wolf
E8uRb.18610$cu6....@twister.socal.rr.com, "kilikini"
<kili...@NOSPAMhotmail.com> opined:
The way I was doing it the cornstarch was in the wash. How much cornstarch
do you put in the breadcrumbs?
--
=======================================================================
The principal difference between genius and stupidity is that there are
limits to genius!
=======================================================================
kilikini
"The Wolf" <elvis...@compuserve.net> wrote in message
news:BC3BD7D4.4F700%elvis...@compuserve.net...
about 1:4, one part cornstarch to 4 parts breadcrumbs. Give it a try and
see.
kilikini
Steve Wertz
<elvis...@compuserve.net> wrote:
>I'm using a wash of water, cornstarch and eggs. When I dredge the shrimp in
>the breadcrumbs they fall off.
Did you take the shells off the shrimp?
Don't laugh - I've actually gotten deep fried shrimp this way at
several places. Some people may think this is standard procedure.
Hint: It's not. Unless the shrimp are pretty small (over 60 to
the pound), they need to be shelled first.
-sw
Joseph Littleshoes
> I'm using a wash of water, cornstarch and eggs. When I dredge the
> shrimp in
> the breadcrumbs they fall off.
>
> Any ideas?
I wonder if your bread crumbs are fresh? Very dry bread crumbs, as from
a box, might not be given enough time to absorb some moisture so as to
adhere to the cornstarch and egg coating.
Looking at a number of recipes i have on file for "breaded" meats i
notice that they are dipped, breaded and laid to rest for a few minutes
and then gently "patted" with the flat of a knife, to ensure adhesion of
the bread crumbs.
While i adore a deep fried shrimp i rarely make it and the few times i
have i preferred a japanese tempura type batter with out breading.
Here is a favourite recipe, not breaded but if you like shrimp you might
like to give the following a try.
Prawns sautéed in garlic and wine.
___________________________
1 pound large prawns (about 16 - 20 per pound), peeled and deveined.
(small salad shrimp may be used but IMO are not as flavourful)
2 tablespoons flour.
4 tablespoons olive oil.
(i use canola and the original recipe called for sautéing in butter)
1 (or more to taste) cloves of garlic, peeled and sliced.
pinch of slat (1/16 of a teaspoon)
1 tablespoon chopped shallots.
1/4 cup dry white wine.
2 tablespoons fresh lemon juice.
2 tablespoons butter.
2 tablespoons chopped fresh parsley for garnish.
Dust the prawns with the flour, shaking off the excess. Heat a 12 inch
sauté pan over medium heat and add the oil. Add the prawns to the pan.
Brown lightly on one side, turn and add garlic, shallots, and a pinch of
salt. Brown prawns on the their second side. Deglaze the pan with the
white wine and lemon juice. Reduce the liquid, swirling the pan to form
a sauce. Toss the prawns to ensure they cook through. The colour of
the meat will change from translucent to opaque when done. Finish the
sauce with the butter, swirling it into the sauce quickly. Remove from
the heat at once to prevent the sauce from breaking up. Sprinkle with
chopped parsley.
--
JL
The Wolf
Littleshoes" <jpst...@pacbell.net> opined:
> The Wolf wrote:
>
>> I'm using a wash of water, cornstarch and eggs. When I dredge the
>> shrimp in
>> the breadcrumbs they fall off.
>>
>> Any ideas?
>
> Here is a favourite recipe, not breaded but if you like shrimp you might
> like to give the following a try.
I will and yes I did peel the shrimp.
Gary
>
> Unless the shrimp are pretty small (over 60 to
> the pound), they need to be shelled first.
Steve....if you are frying shrimp, the size doesn't matter...they should
*all* be shelled first.
I agree with Joseph....for fried shrimp a japanese tempura batter is the
way to go. Same for fried-fish too.
Gary
Jerry Avins
> Steve Wertz wrote:
>
>>Unless the shrimp are pretty small (over 60 to
>>the pound), they need to be shelled first.
>
>
> Steve....if you are frying shrimp, the size doesn't matter...they should
> *all* be shelled first.
I had shrimp marinara over linguini in a fairly elegant restaurant last
week. The tail ends all had the shell on them, as if they were cocktail
shrimp! I finished shucking with my fingers. I suppose that the elegant
thing would have been to leave the tails uneaten, but that elegant I
ain't. I wonder what the cook was thinking?
> I agree with Joseph....for fried shrimp a japanese tempura batter is the
> way to go. Same for fried-fish too.
We had pan-fried swordfish steaks for supper last night. I made a
coating of crushed black pepper and cornmeal, with a little cornstarch
to help it stick. The coating cooked to a nice solid crust, but it all
came off in the pan. I served it like a pancake topping: any port in a
storm!
Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
kilikini
"Jerry Avins" <j...@ieee.org> wrote in message
news:4017f999$0$11445$61fe...@news.rcn.com...
> Gary wrote:
(snip)
> I had shrimp marinara over linguini in a fairly elegant restaurant last
> week. The tail ends all had the shell on them, as if they were cocktail
> shrimp! I finished shucking with my fingers. I suppose that the elegant
> thing would have been to leave the tails uneaten, but that elegant I
> ain't. I wonder what the cook was thinking?
>
(snip)
> Jerry
> --
> Engineering is the art of making what you want from things you can get.
> ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
>
Jerry, I have always wondered why high-end restaurants leave the tails on
shrimp in messy meals! I understand that the shells are supposed to add
flavor to a sauce, but I will NOT order a saucy-style meal at a nice
restaurant if I know the tails will remain on the shrimp. I just don't care
for messy fingers. Maybe it's just me or does everyone have this aversion?
I know quite a few Japanese people who eat shrimp shells and all, but
still...............
kilikini
Jerry Avins
...
> Jerry, I have always wondered why high-end restaurants leave the tails on
> shrimp in messy meals! I understand that the shells are supposed to add
> flavor to a sauce, but I will NOT order a saucy-style meal at a nice
> restaurant if I know the tails will remain on the shrimp. I just don't care
> for messy fingers. Maybe it's just me or does everyone have this aversion?
> I know quite a few Japanese people who eat shrimp shells and all, but
> still...............
>
> kilikini
Kilikini,
I never ran across it before. That said, I don't often eat in high-end
restaurants. I won't order a shrimp dish in that place again without
first checking. When I wanted shrimp shell to flavor a broth, I made up
a cheesecloth bag of it, then fished it out before serving. Frankly, my
palate isn't refined enough to make that worth the trouble, so I did it
only once.
Jerry
P.S. I have vegetarian a soup simmering. If it comes out well, I'll post
the recipe.
Gary
>
> Gary wrote:
>
> > Steve Wertz wrote:
> >
> >>Unless the shrimp are pretty small (over 60 to
> >>the pound), they need to be shelled first.
> >
> >
> > Steve....if you are frying shrimp, the size doesn't matter...they should
> > *all* be shelled first.
>
> I had shrimp marinara over linguini in a fairly elegant restaurant last
> week. The tail ends all had the shell on them, as if they were cocktail
> shrimp! I finished shucking with my fingers. I suppose that the elegant
> thing would have been to leave the tails uneaten, but that elegant I
> ain't. I wonder what the cook was thinking?
Well, I would assume that the theory of leaving the tails on is just to
give you something to pick up the shrimp with your fingers. In shrimp
marinara over linguini though, it should all be eaten with a fork, not
the shrimp picked up separately. (IMO)
>
> > I agree with Joseph....for fried shrimp a japanese tempura batter is the
> > way to go. Same for fried-fish too.
>
> We had pan-fried swordfish steaks for supper last night. I made a
> coating of crushed black pepper and cornmeal, with a little cornstarch
> to help it stick. The coating cooked to a nice solid crust, but it all
> came off in the pan. I served it like a pancake topping: any port in a
> storm!
That same thing happened to me the last time I cooked fried
flounder....all the breading fell off. ;o I'm sure there is some way
to prevent that, but I don't know how. (I normally just broil fish).
BTW: have you ever tried the japanese tempura batter? It's so excellent
for fried fish (or any fried seafood), chicken, or even vegetables. It
gives a very lite crunchy crust on all.
Gary
>
> Jerry, I have always wondered why high-end restaurants leave the tails on
> shrimp in messy meals! I understand that the shells are supposed to add
> flavor to a sauce, but I will NOT order a saucy-style meal at a nice
> restaurant if I know the tails will remain on the shrimp. I just don't care
> for messy fingers. Maybe it's just me or does everyone have this aversion?
As I said to Jerry, I suspect that the 'tails left on' is just for
something to grab on to.
> I know quite a few Japanese people who eat shrimp shells and all, but
> still...............
I know of NOBODY who eats shrimp shells and all...come on...the shells
would be nasty to crunch on.
Back in the early 1970's, I was invited to a "shrimp fest".....I had
never eaten shrimp before in my life. I was first in line to get a
plate of steamed shrimp.
So I sat down with my plate and ate one shrimp. It had the shell on,
but I didn't know about removing it. eheheh So I sat there politely
crunching and crunching on the shell. arrghhh! I knew something wasn't
right.
So I waited until the others sat down to eat, then watched them remove
the shells...then I knew what to do! meheheh
Steve Wertz
wrote:
>Steve Wertz wrote:
>>
>> Unless the shrimp are pretty small (over 60 to
>> the pound), they need to be shelled first.
>
>Steve....if you are frying shrimp, the size doesn't matter...they should
>*all* be shelled first.
In some countries, frying small shrimp with the shells on is
pretty standard - vietnamese cooking for example. The crispy
shell adds a nice texture, as well as providing flavor.
-sw
kilikini
"Steve Wertz" <swe...@cluemail.compost.edu.invalid> wrote in message
news:icOdnYVfIpe...@io.com...
There is a fabulous Vietnamese restaurant near me (even was featured on the
Food Network by that Rae woman who does the 30 min. meals and cheap meals)
called "A Saigon Cafe". You can get shrimp there, fried, shells on or off.
I always choose OFF, but I watch people happily munching away on the shells
on dish. Don't quite know how they do it.
kili
Steve Wertz
wrote:
>I know of NOBODY who eats shrimp shells and all...come on...the shells
>would be nasty to crunch on.
http://www.recipecottage.com/asian/shrimp-stirfry03.html
http://www.bamboohutonline.com/menu-main.cfm?menu=4
http://ths.gardenweb.com/forums/load/cooking/msg1221165129274.html
As I said - some shrimp preps are indeed meant to be eaten shells
and all.
-sw
kilikini
"Steve Wertz" <swe...@cluemail.compost.edu.invalid> wrote in message
The last link was pretty entertaining, Steve. Thanks!
kili
Jerry Avins
...
> Well, I would assume that the theory of leaving the tails on is just to
> give you something to pick up the shrimp with your fingers. In shrimp
> marinara over linguini though, it should all be eaten with a fork, not
> the shrimp picked up separately. (IMO)
ISYO (I share your opinion)
...
>>We had pan-fried swordfish steaks for supper last night. I made a
>>coating of crushed black pepper and cornmeal, with a little cornstarch
>>to help it stick. The coating cooked to a nice solid crust, but it all
>>came off in the pan. I served it like a pancake topping: any port in a
>>storm!
> That same thing happened to me the last time I cooked fried
> flounder....all the breading fell off. ;o I'm sure there is some way
> to prevent that, but I don't know how. (I normally just broil fish).
Some fish don't broil well. I sometimes make flounder, sole, or tilapia
Parmesan. I put a filet in a baking (or au gratin) dish on a little
tomato sauce, cover it with a little more, then top it with mozzarella
and do it in the oven. (Pasta on the side, of course.) I did scrod in
the oven a couple of weeks ago. I laid it in a baking dish moistened
with bit of oil, then smothered it with onion and mushroom slices, and
sprinkles it with a little rosemary. With a few ounces of water in the
dish, I don't know if you would call it baked or poached. The water has
evaporated by the time it was done.
> BTW: have you ever tried the japanese tempura batter? It's so excellent
> for fried fish (or any fried seafood), chicken, or even vegetables. It
> gives a very lite crunchy crust on all.
One of these days I will. I don't deep fry much.
Jerry
--
A good motto: a little rosemary goes a long way.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Steve Wertz
<kili...@NOSPAMhotmail.com> wrote:
>There is a fabulous Vietnamese restaurant near me (even was featured on the
>Food Network by that Rae woman who does the 30 min. meals and cheap meals)
>called "A Saigon Cafe". You can get shrimp there, fried, shells on or off.
>I always choose OFF, but I watch people happily munching away on the shells
>on dish. Don't quite know how they do it.
They're just fine, provided they're cooked right for their size.
-sw
MadCow57
De-vein them too, please
Steve Wertz
Nowdays they have these "quick-peel" shrimp that have been split
down the back, deveined, with the shell still on. Practically all
the raw shrimp in my area comes this way now.
Even it it didn't, I only devein if it's really nasty looking.
Most have been purged by the time I get them.
-sw
Bill Powers
crumbs. Works real good for me, with or without the tail left on. If I'm
doing a large amount of small shrimp, I just mix them in a bowl, bread
crumbs and all.
Bill
"Jerry Avins" <j...@ieee.org> wrote in message
news:4017f999$0$11445$61fe...@news.rcn.com...
Gary
>
> On Wed, 28 Jan 2004 18:50:02 GMT, Gary <g.ma...@worldnet.att.not>
> wrote:
>
> >I know of NOBODY who eats shrimp shells and all...come on...the shells
> >would be nasty to crunch on.
>
> http://www.recipecottage.com/asian/shrimp-stirfry03.html
> http://www.bamboohutonline.com/menu-main.cfm?menu=4
> http://ths.gardenweb.com/forums/load/cooking/msg1221165129274.html
>
> As I said - some shrimp preps are indeed meant to be eaten shells
> and all.
I stand corrected! :)
(it doesn't sound very appealing to me though)
Some of the "old timers" around here cook fried crabs sometimes.
You remove the top shell and legs and clean the crab before cooking.
Then batter the body and fry it. It's actually better than you might
think but it's definitely crunchy (and a little weird to me)
Gary
Gary
>
> On 28 Jan 2004 20:02:05 GMT, madc...@aol.com (MadCow57) wrote:
>
> >>>Steve....if you are frying shrimp, the size doesn't matter...they should
> >*all* be shelled first.<< -- Gary
> >
> >De-vein them too, please
>
> Nowdays they have these "quick-peel" shrimp that have been split
> down the back, deveined, with the shell still on. Practically all
> the raw shrimp in my area comes this way now.
I've noticed that here too lately. Those shrimp come previously frozen
from Argentina (I think) or somewhere in South America.
> Even it it didn't, I only devein if it's really nasty looking.
> Most have been purged by the time I get them.
ME TOO! I never devein the shrimp I buy, but I always buy the very
small kind. They're cheaper and have more flavor than large shrimp,
IMO.
Steve Wertz
wrote:
>Some of the "old timers" around here cook fried crabs sometimes.
>You remove the top shell and legs and clean the crab before cooking.
>Then batter the body and fry it. It's actually better than you might
>think but it's definitely crunchy (and a little weird to me)
Ewww - thats gross! ;-)
Seriously though, I can't see doing that with say.. a dungenous.
Or even a fully molted blue crab. You sure those aren't partially
soft-shell [blue] crabs?
-sw
Steve Wertz
wrote:
>I've noticed that here too lately. Those shrimp come previously frozen
>from Argentina (I think) or somewhere in South America.
Mine come mostly from the Gulf which I guess would include parts
of South America if you stretch the territory a bit. The last
8-12 months they've been consistently $4-$6lb for varying sizes
(usually 32-40ct or maybe 60ct in a bad week).
The head-on shrimp I've never seen in "easy-peel" style.
-sw
kilikini
"Steve Wertz" <swe...@cluemail.compost.edu.invalid> wrote in message
The Vietnamese restaurant that I frequent serves a large Dungenous crab, in
shell, with a spicy crispy fried coating all over the shell. The taste is
awesome, but I dig my crab out. You're expected to eat the shell. I just
can't do it.
kilikini
Gary
>
> On Thu, 29 Jan 2004 12:53:47 GMT, Gary <g.ma...@worldnet.att.not>
> wrote:
>
> >Some of the "old timers" around here cook fried crabs sometimes.
> >You remove the top shell and legs and clean the crab before cooking.
> >Then batter the body and fry it. It's actually better than you might
> >think but it's definitely crunchy (and a little weird to me)
>
> Ewww - thats gross! ;-)
ADD ME! eheh ;-D
Like I said, it was a little weird but not as bad as you might think.
> Seriously though, I can't see doing that with say.. a dungenous.
> Or even a fully molted blue crab. You sure those aren't partially
> soft-shell [blue] crabs?
1) Not fried soft-shell blue crabs....they rule!
2) Even fried whole *partially soft-shell* aren't so good, IMO.
3) I don't know anything about dungeness crabs...never tried one
4) It *is* a hard-shell blue crab that you fry. Maybe the frying
somewhat softens the cartilage (???) It was strange, yet not bad, to
eat.
5) That said, I cooked a few that way once, but only once. There's many
better ways to use your crabs, IMO.
I equate it to canned salmon with the bones in. I tried that once and
freaked out over all the nasty bones....but some ppl like that stuff.
Gary
Here's something that I found strange. One weekend they had the
Argentina shrimp at the grocery store for $3.99 per pound. (60-count, no
doubt)
Before I bought any, I checked the local seafood store where I could buy
fresh-caught local shrimp. The same size shrimp caught less than 100
miles from here cost twice as much as the ones from South America. WTH?
Needless to say, I went back to the grocery store and bought the
previously frozen kind. They taste just as good to me.
Steve Wertz
<trent...@hotmail.com> wrote:
>Just because its on the Internet doesn't make it true. I've been to a
>lot of restaurants where the shrimp comes out with the shell on. Its
>NOT meant to be eaten that way...although you certainly can if you
>want.
Uh, this is true Trent. Not because I've read it on the Internet,
but because I'm fairly accomplished when it comes to SE asian
cooking and dining.
-sw
Steve Wertz
wrote:
>Before I bought any, I checked the local seafood store where I could buy
>fresh-caught local shrimp. The same size shrimp caught less than 100
>miles from here cost twice as much as the ones from South America. WTH?
As usual, foreign competetion is putting more Americans out of
work.
This article is not online anymore, so I've pasted the whole
article:
Foreign shrimp swamp Gulf Coast producers
BY DAHLEEN GLANTON
Chicago Tribune
JEAN LAFITTE, La. - (KRT) - Since the Cajuns and
Creoles settled in this picturesque fishing village
two centuries ago, life has centered on the bayou. The
vibrant town sprouted up on the banks of Bayou
Barataria, thriving on shrimp harvested from the
shallow waters that flow into the Gulf of Mexico.
When times were good, trawlers lined the docks of
Barataria Bay, waiting to unload daily catches of
fresh shrimp from the many lakes and bayous
surrounding Jean Lafitte. Dealers met them at the
waterfront, eager to pay premium prices for jumbo
shrimp.
But now, the U.S. shrimp industry - the lifeblood of
parts of the coastal South - is crumbling under the
pressure of a billion pounds of frozen, farm-raised
shrimp that pour into America each year from Asian
countries such as Vietnam and Thailand and from
Central America. Unable to compete with the
inexpensive, imported shrimp, the 2,100 residents of
Jean Lafitte are losing their livelihood.
In this village about 20 miles southwest of New
Orleans, empty boats with "for sale" signs in the
window sit idle near the docks, houses and trailers
are awaiting foreclosure, businesses that built up
around the industry are shutting down, and residents
who always worked hard and lived well are facing
bankruptcy.
Similar scenes can be found in Texas, Mississippi,
North Carolina, South Carolina, Florida, Georgia and
Alabama as an irony unfolds. This year, shrimp for the
first time surpassed canned tuna as the seafood most
preferred by U.S. consumers. In an effort to meet the
growing demand, grocers, restaurants and other
distributors purchase 88 percent of the shrimp
consumed in the U.S. from overseas, in effect pushing
America's 10,000 commercial shrimp fishermen out of
the market. At least 30,000 other part-time shrimp
fishermen also have been affected.
Now, with their backs against the wall, the fishermen
are preparing to sue eight to 15 countries they accuse
of unfairly dumping pond-raised shrimp in the U.S.
market. They also plan to petition the Department of
Commerce to issue tariffs and quotas on imported
shrimp and provide remuneration for those who have
lost money due to what they say are unfair trade
practices.
"Most Americans have no idea the shrimp they are
buying in the stores and eating in restaurants comes
from overseas. Nobody has anything against helping
Third World countries, but people are suffering right
here in America," said Jean Lafitte Mayor Tim Kerner.
"We are at a critical stage, and I am praying the
fishermen can make it to June to see what the next
season will bring. But a lot of people I know around
here won't be able to hold on that long."
The seafood business in general is undergoing a
metamorphosis, according to industry officials, as the
harvests from aquaculture or seafood farming emerge as
a major new supply. In the last decade, new technology
has allowed farmers throughout the world to breed more
than 100 species, including shrimp, catfish, salmon
and tilapia in ponds.
There are hundreds of commercial fish farms in the
United States and their numbers are growing each year,
which contributes to producers' concerns about
increased competition. At this point, however,
fishermen are primarily concerned about the thousands
of farms in Latin America and Asia, where farmers have
converted rice fields into shrimp ponds.
Though demand is at an all-time high, with fresh
shrimp selling for as much a $7 a pound in grocery
stores, an American tradition is dangling on
extinction as domestic fishermen are forced to park
their boats because they can't earn enough money to
pay for fuel, ice and supplies.
In Louisiana, the nation's largest shrimp producer,
domestic fishermen get $2 a pound for large shrimp
with the head on. Four years ago, they got $4 a pound.
They get as little as 45 cents a pound for smaller
shrimp. And dealers are purchasing half the amount of
shrimp they bought a year ago. Last winter, there was
so much shrimp at the docks that dealers told
fishermen not to bring any more.
"It costs $1,000 to $1,200 a week just to operate my
boat, and the cost of fuel and ice is continually
going up," said George Barisich, a third-generation
fisherman who runs a 50-foot boat handed down from his
father. "I would have to catch 2,000 pounds just to
break even and another 4,000 pounds to make $400.
That's why 30 to 40 percent of the people are leaving
the industry."
Domestic shrimp fishermen have never been a serious
political force in America. And with little money,
they are facing an uphill battle to raise at least $3
million needed for an anti-dumping lawsuit. Three
months ago, fishermen from eight states formed the
Southern Shrimp Alliance to lead the effort and raise
money. One of the group's first jobs is to educate the
shrimpers.
"Some of these shrimpers drive fancy cars and made as
much at one time as a banker did, but they don't have
the education," said Sheron Fabre, who with her
husband, A.J., is working with the alliance from Jean
Lafitte.
"Most of them are very intelligent and proud people,
but they are mom-and-pop teams like us. We are
approaching 60 years old, and people are saying tie up
your boat, give up everything you have worked hard far
and go out into the job force. This is all we know."
Signs encouraging the shrimpers are going up across
the region. In Jean Lafitte, yellow flags wave from
buildings along the bayou, signifying the shrimpers'
solidarity. Fishermen have been asked to donate $100
per boat. And when they unload at the docks, they have
been asked to donate a penny for every pound they
sell.
Distributors want to see the shrimpers take a
different approach. They fear a drawn-out legal battle
could affect the availability of shrimp.
Wally Stevens, president of the American Seafood
Distributors Association, said the fledgling salmon
industry in Maine filed an anti-dumping petition
against Norway in 1990, hoping to stabilize prices.
Twelve years after winning and spending up to $10
million, he said, salmon is now selling at half the
price it was when the dispute began.
"This is definitely not the right way to go. It
consumes an immense amount of money, and is not a
long-term solution in terms of maintaining viability,"
said Stevens. "What they need is a good marketing
program. They can learn from what Washington has done
with apples, salmon in Alaska and cheese in Wisconsin.
There's a profitable niche for fresh shrimp on the
Gulf Coast."
Last year, the Catfish Farmers Association sued
Vietnam, charging the Hanoi government with dumping
catfish on the U.S. market. Vietnamese catfish
imports, which have risen from 575,000 pounds to 20
million pounds in four years, now represent about 20
percent of America's frozen catfish fillet market. The
Commerce Department is considering whether to impose
tariffs and quotas on those imports.
U.S. shrimpers, who provided only 324 million pounds
of shrimp last year face another problem - meeting
supply and demand. And, some experts said, it will be
difficult to prove these countries are dumping shrimp.
Dumping generally means that a country is selling a
commodity overseas at a price lower than it costs at
home.
"The entire U.S. production in the gulf could only
meet demand in the U.S. for one month," said Richard
Gutting, president of the National Fisheries
Institute, the umbrella seafood trade association.
"That means the American consumers would be impacted
the most. We've had an economic downturn globally and
that has depressed seafood prices not only in the U.S.
but Europe and Japan. When the economy is bad, people
eat out less, and they are less likely to consume
seafood, which is not an inexpensive item."
A.J. Fabre is working to get the Louisiana Legislature
to pass a law requiring that a 2-inch label be placed
across the box of frozen shrimp indicating its country
of origin. The Food and Drug Administration recently
prohibited the Vietnamese from labeling their fish,
most of it from the Mekong Delta, as "Delta catfish."
It is now labeled "tra" or "basa."
"Every year, there is more and more shrimp coming in.
It is gotten to where they can just pick up a phone
and get shrimp from a foreign company and make I don't
know how much money without even touching the shrimp,"
Fabre said.
Meanwhile, shrimpers, who also faced two hurricanes
this year, are fighting back. In Jean Lafitte they
held a petition drive seeking federal disaster relief,
low-interest loans and food stamps. They staged a work
stoppage in Grand Isle, La. In Gulfport, Miss., they
are putting up stands at the dock and selling directly
to the public, cutting out the middleman. In Houma,
La., they plan to establish an open-air market to sell
their catches. And seafood dealers in Louisiana have
begun offering overnight shipping of shrimp and other
seafood anywhere in the country.
The shrimpers also were helped when the Louisiana
Department of Agriculture seized more than 1 million
pounds of Chinese shrimp after finding it was
contaminated with chloramphenicol, an antibiotic
banned in U.S. foods that often is used to control
disease in shrimp ponds.
"We represent such a small percentage of producers of
shrimp consumed in America that some people think we
could just go away and nobody would ever know the
difference," said Barisich, who co-chairs the newly
formed Southern Shrimp Alliance. "But in the coastal
states, entire communities depend on us. We should not
have to alter our lifestyle. What did we learn from
Sept. 11, that everyone counts except shrimp
fishermen?"
© 2003, Chicago Tribune.
Steve Wertz
wrote:
>1) Not fried soft-shell blue crabs....they rule!
>2) Even fried whole *partially soft-shell* aren't so good, IMO.
>3) I don't know anything about dungeness crabs...never tried one
>4) It *is* a hard-shell blue crab that you fry. Maybe the frying
>somewhat softens the cartilage (???) It was strange, yet not bad, to
>eat.
>5) That said, I cooked a few that way once, but only once. There's many
>better ways to use your crabs, IMO.
>
>I equate it to canned salmon with the bones in. I tried that once and
>freaked out over all the nasty bones....but some ppl like that stuff.
I love the soft bones in canned salmon. It's the skin I can do
without.
Since I hate picking apart blue crabs (I'm a west coast dungenous
boy), eating them shell-on might be a good compromise. I'd bet
you need a healthy set of gums and a full set of wisdom teeth for
those.
-sw
Gary
>
> Gary wrote:
>
> >I equate it to canned salmon with the bones in. I tried that once and
>
> I love the soft bones in canned salmon.
"Et to, Brute?" eheheheh ;-D
Steve, if you like the soft bones in canned salmon, may I recommend
fried blue crab bodies? eheheh
> Since I hate picking apart blue crabs
If you ever cook (to pick) blue crabs, always choose the female
crabs...much more meat per crab. Normally, you will get about 1 pound
of crabmeat from 6 female crabs. The males (Jimmy's) are more
attractive and bigger, but the meat is sparse and somewhat watery.
jmcquown
> The Wolf wrote:
>>
>> I'm using a wash of water, cornstarch and eggs. When I dredge the
>> shrimp in the breadcrumbs they fall off.
>>
>> Any ideas?
>
> Dip in milk, dip in flour, dip in egg, dip in crumbs: stick!
Yep, the double dipping trick. Lots of folks like to use cornstarch instead
of flour for the first dredge and panko in place of the crumbs. I
personally like cornflake crumbs instead of breadcrumbs.
Jill
jmcquown
Silly me, I adore eating fried shrimp, tails and all. My mother used to
cringe and say "That's not good for you" but my father, who was in Okinawa
when I was born, said, "Nonsense." And I just happily crunched away :)
Jill
Gary
>
> It sounds like they were on sale.
At $3.99 a pound, of course they were on sale.
And a darn good sale, I might add!@
> >Needless to say, I went back to the grocery store and bought the
> >previously frozen kind. They taste just as good to me.
>
> Many folks will do the same thing. They won't make a DONATION of a
> dollar or so to help keep their fellow American in business
> (yes...call it a donation if you want). But those same folks will
> waste $5-10 on a state lottery ticket!
I don't care who's selling the shrimp. My concern is my checkbook. If
I want to buy a pound of shrimp, and one is selling for $4 a pound and
the other is selling for $8 a pound, guess which one I'll choose every
time?
;-P
Kate Dicey
Rice crispy crumbs work too!
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!
The Wolf
0kNSb.4132$Vg3....@bignews5.bellsouth.net, "jmcquown"
<jmcq...@bellsouth.net> opined:
> Kate Dicey wrote:
>> The Wolf wrote:
>>>
>>> I'm using a wash of water, cornstarch and eggs. When I dredge the
>>> shrimp in the breadcrumbs they fall off.
>>>
>>> Any ideas?
>>
>> Dip in milk, dip in flour, dip in egg, dip in crumbs: stick!
>
> Yep, the double dipping trick. Lots of folks like to use cornstarch instead
> of flour for the first dredge and panko
What's panko?
in place of the crumbs. I
> personally like cornflake crumbs instead of breadcrumbs.
>
> Jill
>
>
--
====================================================
"Fast Eddie, let's play some pool," Minnesota Fats.
====================================================
The Wolf
401BC022...@diceyhome.free-online.co.uk, "Kate Dicey"
<ka...@diceyhome.free-online.co.uk> opined:
> jmcquown wrote:
>>
>> Kate Dicey wrote:
>>> The Wolf wrote:
>>>>
>>>> I'm using a wash of water, cornstarch and eggs. When I dredge the
>>>> shrimp in the breadcrumbs they fall off.
>>>>
>>>> Any ideas?
>>>
>>> Dip in milk, dip in flour, dip in egg, dip in crumbs: stick!
>>
>> Yep, the double dipping trick. Lots of folks like to use cornstarch instead
>> of flour for the first dredge and panko in place of the crumbs. I
>> personally like cornflake crumbs instead of breadcrumbs.
>>
>> Jill
>
> Rice crispy crumbs work too!
I read on one of those copycat sites that Popeye's Cajun fried chicken,
which I love, is coated with cornflake crumbs.
--
=====================================================================
"New Orleans food is as delicious as the less criminal forms of sin."
-- Mark Twain, 1884
=====================================================================
Jerry Avins
...
> What's panko?
http://www.asianfoodgrocer.com/index.asp?PageAction=PRODSEARCH&txtSearch=panko&btnSearch=GO&Page=1
Google is your friend.
MH
"The Wolf" <elvis...@compuserve.net> wrote in message
news:BC410FFF.50569%elvis...@compuserve.net...
> On 01/31/2004 6:48 AM, in article
> 401BC022...@diceyhome.free-online.co.uk, "Kate Dicey"
> <ka...@diceyhome.free-online.co.uk> opined:
>
> > jmcquown wrote:
> >>
> >> Kate Dicey wrote:
> >>> The Wolf wrote:
> >>>>
> >>>> I'm using a wash of water, cornstarch and eggs. When I dredge the
> >>>> shrimp in the breadcrumbs they fall off.
> >>>>
> >>>> Any ideas?
> >>>
> >>> Dip in milk, dip in flour, dip in egg, dip in crumbs: stick!
> >>
> >> Yep, the double dipping trick. Lots of folks like to use cornstarch
instead
> >> of flour for the first dredge and panko in place of the crumbs. I
> >> personally like cornflake crumbs instead of breadcrumbs.
> >>
> >> Jill
> >
> > Rice crispy crumbs work too!
>
> I read on one of those copycat sites that Popeye's Cajun fried chicken,
> which I love, is coated with cornflake crumbs.
>
Martha
Steve Wertz
wrote:
When it comes to food that tastes the same, I'll certinaly buy
whatever's cheapest. When it comes to buying 'durable' household
goods, I'd certinaly buy something of quality (often American)
rather than some cheap-assed imported POS form Walmart, that I'll
just have to replace again in less than a year.
-sw
kilikini
"Kate Dicey" <ka...@diceyhome.free-online.co.uk> wrote in message
news:401BC022...@diceyhome.free-online.co.uk...
Rice Crispy crumbs? Wow, I would have never thought of that! I'll bet
that's kind of good. I'm going to have to try that, thanks!
kilikini
Kate Dicey
It does not exist here, as far as I can tell. I generally use crumbs
made from dried, lightly baked slices of plain ciabbatta, ground into
fine crumbs in the food processor. I make them each time I need them -
once in 5 years or so! I always have ciabbatta in the freezer, and I
use crumbs so rarely it isn't worth buying a pack.
Kate Dicey
>
> Rice Crispy crumbs? Wow, I would have never thought of that! I'll bet
> that's kind of good. I'm going to have to try that, thanks!
>
> kilikini
This trick was brought to my notice by someone who had a DH who has a
gluten intollerance.
Oatmeal is the traditional Scots coating for fried fish and the like.
Comes out with a lovelly nutty flavour to it.
MadCow57
and Grey Poupon mustard, then sprinkle on finely-crushed Pepperidge Farm
stuffing.
MadCow57
Jerry Avins
> On Sun, 01 Feb 2004 10:56:36 -0500, Trent©
> <trent...@hotmail.com> wrote:
>
>
>>There are millions of people just like you, Steve. They don't buy
>>that 'imported POS form (sic) Walmart (sic)' either. They buy the
>>GOOD stuff from Wal-Mart. Actually, I don't know where Wal-Mart KEEPS
>>that POS stuff yer talkin' about. They must keep it in the back
>>room...'cause I've never seen it out on the floor.
>
>
> Apparently you've never seen or shopped for quality. WalMart does
> have some quality stuff, but much of it is cheap imported pure
> *crap*.
>
> You're ignorance is showing. Buy Cheap Buy Twice.
I was in WalMart only once, and I didn't buy anything. That was before
practically everything was mane in China. There were large signs all
over reading "Buy American. Save Our Jobs" Some hung from the ceiling,
some were on stands. One stand was on a large round table heaped with
bathing trunks priced to be hard to resist. It seemed like a good idea
to stock up on hand-outs fur my summer place (by a lake), so I started
looking at the size tags. The first dozen or so were made in Taiwan.
Searching for maybe one made to "save our jobs", I found one made in
Korea. I put it down and walked out.
I figure that WalMart knows more about marketing and customer psychology
than I do. I was lucky to catch them once trying to pull a fast one, but
if I give them a chance to, they'll put one over on me sooner rather
than later. I'm too dumb to play in their league. I just stay away.
MH
"MadCow57" <madc...@aol.com> wrote in message
news:20040201130140...@mb-m18.aol.com...
Oh, that sounds really good...
Martha
>
Jerry Avins
> On Sun, 01 Feb 2004 15:44:27 -0500, Jerry Avins <j...@ieee.org> wrote:
>
>
>
>>I figure that WalMart knows more about marketing and customer psychology
>>than I do. I was lucky to catch them once trying to pull a fast one, but
>>if I give them a chance to, they'll put one over on me sooner rather
>>than later. I'm too dumb to play in their league. I just stay away.
>
>
> Just curious...where do you go to buy yer American clothes?
>
>
> Have a nice week...
>
> Trent
>
> Follow Joan Rivers' example...get pre-embalmed!
I'm not overly fussy about where goods are made. It's WalMart's
attempt at deception that turned me away.
Jerry
--
Engineering is the art of making what you want from things you can get.
ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ