"Gulf shrimp" at Kroger----NOT!
A. Brain
the only place I could find authentic Gulf shrimp
was at Rice Epicurean or at Fiesta. Believe it or
not, Whole Foods told me that Gulf shrimp were
too contaminated--as if those cesspools in the
Far East where they raise fish on farms are
pristine waters.
Both WF and Central Market have Gulf shrimp
all the time now and have for the past several
years.
I was just getting ready to buy some "Gulf Shrimp"
at Kroger, on sale for $6.99 lb and looking like
they might even be fresh. Then I noticed the fine
print--farm raised in Vietnam. So I guess we're
talking Gulf of Tonkin.
I thought about complaining to the manager,
but I got nowhere last time I tried. What had that
been about? I was trying to get them to mark
down by at least 50% a frozen smoked turkey,
as the "sell by" date was more than three months
in the past. Instead, they insisted that they could
not sell it at all. That is, until they changed the
"sell by" date, which I confirmed a couple of
days later.
It's not a bad store, but their other trick is
items that ring up at different prices than those
advertised. And don't expect an apology,
even in this highly competitive part of
town--West University/Greenway. Yet
back in the days when Randall's was
popular, their policy was no charge if
the item scanned the wrong price.
Ok, it's time for my medication.....
--
A. Brain
Remove NOSPAM for email.
Aje RavenStar
"A. Brain" <abr...@NOSPAMatt.net> wrote in message
news:N51vl.60299$4m1....@bgtnsc05-news.ops.worldnet.att.net...
Yeah, most of the surviving chains got arrogant after they ran Albertson's
out of town, higher prices, screw the service. The change of attitude
toward the customer seems to have been most drastic and notable at Kroger.
Alas, I have an HEB within a mile, but it's a small one, used to be the
Pantry class, limited selection. I keep hoping they'd take over something
larger here in Meyerland/Westbury area, but they've let four good chances
slip away so far. So I either go to Krogers, Randalls, or drive to Central
Market, Gulfgate, or Beltway 8 @ Beechnut.
(and when is the Health Department going to respond to the complaints about
bad, moldy produce directly resulting from those evil water sprayers and
order them removed? I can't make it to a farmer's market all that often,
and the chain produce clerks hide when they see me coming because they know
I'll demand they bring something from the back in a crate so I can get
something safe that I don't have to use within 24 hours if I don't want to
toss).
JJ
> Some time ago I remarked that it used to be that
> the only place I could find authentic Gulf shrimp
> was at Rice Epicurean or at Fiesta.
Even then it would often be from Mexico unless labeled Texas Gulf Coast.
BTW, the shrimp from offshore are fine, it is the bay shrimp that have yet to
recover.
Had a pound or two from Kemah the other day along with beautiful pompano and
croaker.
JJ
JJ
I can't make it to a farmer's market all that often,
which farmer's market? I am most often seen at the one at Rice on Tuesday
afternoon-evening and want to try the one in discovery park. Plus the Outpost
Farms 3rd and 5th Ward gardens are available at off times.
<http://www.lastorganicoutpost.com/history.html> While I am not in love with
their attitude, it is a great source of produce.
JJ
A. Brain
as part of regular junk mail included explicitly
"Texas wild caught Gulf Shrimp" for $6.99 lb.
And it was there in the display case, described as
"wild caught". When I asked for a pound of the
Gulf shrimp the guy reached for the farm-raised
Asian stuff. "No, I want this wild caught Gulf
shrimp", I said, pointing to the shrimp and the
sign that conformed to the ad. That wasn't enough
for the seafood clerk. He didn't believe me--and
I guess could not see the sign that faces the customer.
So I told him to check the flyer ad. He did. But
that wasn't enough either. He tried to claim that
the $6.99 shrimp were the Asian frozen shrimp
that were adjacent to the fresh Gulf shrimp that
had a sign saying $6.99 lb.
Never mind what the ad says, I guess, or what the
sign says that is directly in front of the item I want.
(This kind of situation is actually a classic law school
first year Contracts exam question, with a few variables
added.)
"OK, I will give it to you for that price anyway."
Again, a situation that is not worth taking up with
the store manager.
I don't think this would happen at Central Market,
where they also have Gulf shrimp on sale this week.
JJ
> "OK, I will give it to you for that price anyway."
>
> Again, a situation that is not worth taking up with
> the store manager.
I was down in Kemah and the 21-25 shrimp, head on were under $4/lb.
JJ
George Kerby
On 3/20/09 9:01 PM, in article
2UXwl.72147$4m1....@bgtnsc05-news.ops.worldnet.att.net, "A. Brain"
<abr...@NOSPAMatt.net> wrote:
$6.99 vs. $6.99?!? Or, did this just go "whoosh"?
A. Brain
news:BR_wl.48362$UR4....@en-nntp-09.dc1.easynews.com...
Well, I am of course fond of shrimp heads as
prepared in Japanese restaurants, but how exactly
is it done? Just batter with flour and throw in hot
oil for a few minutes?
Steve Cutchen
<vBlxl.471822$Mh5.3...@bgtnsc04-news.ops.worldnet.att.net>, A. Brain
<abr...@NOSPAMatt.net> wrote:
No way would I waste good shrimp heads by eating them!
They are shrimp bisque precursors!
A. Brain
news:220320091123465246%max...@earthlink.net...
Huh? Please elaborate and provide
recipe(s).
Steve Cutchen
A. Brain <abr...@NOSPAMatt.net> wrote:
> "Steve Cutchen" <max...@earthlink.net> wrote in message
> news:220320091123465246%max...@earthlink.net...
> > In article
> > <vBlxl.471822$Mh5.3...@bgtnsc04-news.ops.worldnet.att.net>, A. Brain
> > <abr...@NOSPAMatt.net> wrote:
> >
> >> "JJ" <jer...@texan.net> wrote in message
> >> news:BR_wl.48362$UR4....@en-nntp-09.dc1.easynews.com...
> >> > A. Brain wrote:
> >> >
> >> >> "OK, I will give it to you for that price anyway."
> >> >>
> >> >> Again, a situation that is not worth taking up with
> >> >> the store manager.
> >> >
> >> > I was down in Kemah and the 21-25 shrimp, head on were under $4/lb.
> >>
> >>
> >> Well, I am of course fond of shrimp heads as
> >> prepared in Japanese restaurants, but how exactly
> >> is it done? Just batter with flour and throw in hot
> >> oil for a few minutes?
> >
> > No way would I waste good shrimp heads by eating them!
> >
> > They are shrimp bisque precursors!
>
> Huh? Please elaborate and provide
> recipe(s).
Shrimp Stock
1 gallon zip bag raw shrimp shells, packed (save these over time
in the freezer as you cook with shrimp)
2 1/2 quarts cold water, plus 1 cup
1 cup onion, coarsely chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
1 tablespoon garlic, roughly chopped
1/2 cup mushroom trimmings (stems and such; save these over time,
too, in a freezer zip bag)
Sachet consisting of the following:
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon crushed black peppercorns
4 parsley stems
Place shrimp shells in a large stockpot with the remaining
ingredients. Bring the pot to a boil and then lower the temperature to
a simmer. Skim the impurities that rise to the surface with a ladle,
spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.
When the stock is completed, strain the stockpot and immediately cool
the stock using an ice bath of water and ice. Use the amount of stock
you need, and refrigerate or freeze the rest.
Shrimp Bisque
1 lb. shrimp, peeled and deveined
4 cups shrimp stock
3 tablespoons olive oil
2 cups leeks, chopped, white and light green parts. Be sure to
clean the sand from the leeks
3 cloves garlic, chopped
1/8 to 1/4 teaspoon cayenne
1/4 cup cognac
1/4 cup dry sherry
4 tablespoons butter
1/4 cup flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon ground black pepper
Shrimp Puree:
Heat the olive oil in a large pot or Dutch oven. Add the leeks and
sweat them for 10 minutes over medium-low heat, or until the leeks are
tender but not browned. Add the garlic and cook 1 more minute. Add the
cayenne pepper and shrimp and cook over medium to low heat for 3
minutes, stirring occasionally. Add the Cognac and cook for 1 minute,
then the sherry and cook for 3 minutes longer. Transfer the shrimp and
leeks to a food processor fitted with a steel blade and process until
coarsely pureed.
Bisque:
In the same pot, melt the butter. Add the flour and cook over
medium-low heat for 1 minute, stirring with a wooden spoon to make a
white roux. Don't brown. Add the half-and-half and cook, stirring with
a whisk, until thickened, about 3 minutes to make a Bechamel. Stir in
the pureed shrimp, the stock, tomato paste, salt, and pepper and heat
gently until hot but not boiling. Season, to taste, and serve hot. If
you like, you can top with a small splash of additional sherry to
taste.
lance hirsch
don't throw it away first.
I prefer to use shrimp heads for bait.
Lance
-----------------------------------------------------------------------
"...Bond reflected that good Americans were fine people and
that most
of them seemed to come from Texas."
Casino Royale. Chapter VII
"Steve Cutchen" <max...@earthlink.net> wrote in message
news:220320091123465246%max...@earthlink.net...
A. Brain
shrimp". Look closer and it's "Product of
Vietnam". The next day it was back to simply
"Gulf Shrimp", with fine print that it was farm raised
in Vietnam.
And are they trying to drive away customers
with that "lounge lizard" music on Friday afternoons?