Silliness I love food porn! so...what are you craving? - Page 16

Stitchawl · 10-26-2010, 07:50 PM

SCAMPI! Yeah!
I woke up this morning with thoughts of shrimp drenched in lemon butter with garlic, and just a touch of basil (at the end of the cooking) with heaps of garlic bread and a bottle of Chianti!

But... should it be with shrimp or with prawns?

Stitchawl

kindlekitten · 10-26-2010, 08:13 PM

it depends on whether you want to use a fork, or a knife and a fork!

Stitchawl · 10-26-2010, 09:38 PM

Quote:

Originally Posted by kindlekitten

it depends on whether you want to use a fork, or a knife and a fork!

Huh?

Stitchawl

montsnmags · 10-27-2010, 12:39 AM

Quote:

Originally Posted by Stitchawl

Huh?

Stitchawl

I'm guessing but, at least here, shrimp=small, prawns=large. Personally I'm inclined to use my fingers like a good, little troglodyte.

Cheers,
Marc

kindlekitten · 10-27-2010, 01:28 AM

Quote:

Originally Posted by montsnmags

I'm guessing but, at least here, shrimp=small, prawns=large. Personally I'm inclined to use my fingers like a good, little troglodyte.

Cheers,
Marc

like that!

Stitchawl · 10-27-2010, 05:21 AM

Quote:

Originally Posted by montsnmags

I'm guessing but, at least here, shrimp=small, prawns=large. Personally I'm inclined to use my fingers like a good, little troglodyte.

Cheers,
Marc

Sorry, guys. There are big shrimp and small prawns too.

In this case, size really doesn't matter.

They are completely different critters.

Sort of like comparing chimpanzees with humans although chimps and us actually have more in common than if you compare shrimp to prawns. Other than taste, which is pretty close, they have quite a few differences between them. Different legs (same number but different shape. Pincer vs no pincer,) different shell structure (check out plate number three,) completely different breathing apparatus (lamellar vs branching,) etc.

I wonder if we taste the same as chimps?

Stitchawl

montsnmags · 10-27-2010, 05:58 AM

Quote:

Originally Posted by Stitchawl

Sorry, guys. There are big shrimp and small prawns too.

In this case, size really doesn't matter.

They are completely different critters.

Sort of like comparing chimpanzees with humans although chimps and us actually have more in common than if you compare shrimp to prawns. Other than taste, which is pretty close, they have quite a few differences between them. Different legs (same number but different shape. Pincer vs no pincer,) different shell structure (check out plate number three,) completely different breathing apparatus (lamellar vs branching,) etc.

I wonder if we taste the same as chimps?

Stitchawl

See, I think this is a regional thing. For us it's mostly all the same. "Shrimps" are just small prawns ("shrimp" is actually not much used, regardless of that old Paul Hogan ad. We generally specify species). It's sort of the way what we call "lobster" is totally different to what those in...is it northeast?...US call lobster. I understand those different traits you're talking about, but we wouldn't call the pincered variety "prawns". In fact, I'm not even sure we have the pincered variety. They sound similar to what are called, I think, langosteen in the UK.

Cheers,
Marc

Stitchawl · 10-27-2010, 07:28 AM

Quote:

Originally Posted by montsnmags

See, I think this is a regional thing. For us it's mostly all the same. "Shrimps" are just small prawns ("shrimp" is actually not much used, regardless of that old Paul Hogan ad. We generally specify species). It's sort of the way what we call "lobster" is totally different to what those in...is it northeast?...US call lobster. I understand those different traits you're talking about, but we wouldn't call the pincered variety "prawns". In fact, I'm not even sure we have the pincered variety. They sound similar to what are called, I think, langosteen in the UK.

Cheers,
Marc

There is a common trend all over the world to use 'shrimp' to mean small ones and 'prawns' to mean the bigger jobs. Same in the US, Malaysia, France, Australia, etc. A common name rather than specie designation, though in fact, they are actually different. They begin to differ higher up in the biological taxonomy than do 'lobsters.' The shrimp/prawn begin to split at the 'order,' while the lobsters split at the 'family' stage. (Kingdom, Phylum, Class, Order, Family, Genus, Species)

Langoustines are what Americans call cray fish, with the one served in the UK being a marine rather than fresh water variety so popular in New Orleans Creole cooking. They have large pincers and look like mini-New England lobster. The slipper lobsters and spiny lobsters (the kind you folks get, without claws) are several steps removed, but like the shrimp/prawn situation, taste just about the same as the New England lobster.

The prawns that you get down under actually have pincers on three pair of their legs, while shrimp have them only on two pair. The other legs of the shrimps don't have any pincers at all. As for your not noticing them, the pincers aren't like lobster claws at all. They are little bitty things that you wouldn't notice when cleaning the prawns, unless you went looking for them with a magnifying glass.

(No danger to scuba divers... except for the Killer Shrimp that hunt in packs, dragging down unwitting swimmers. Related to Killer Sheep in behavior...

)

Stitchawl

bjones6416 · 10-27-2010, 01:28 PM

Talk about food porn -- I watched the movie "Tortilla Soup" the other night, and was salivating throughout the movie. Oh my, the food is the star in that movie.

kindlekitten · 10-27-2010, 03:46 PM

I think I am going to make a grilled cheese and green chili on rye sandwich for lunch

Stitchawl · 10-27-2010, 05:21 PM

Quote:

Originally Posted by kindlekitten

I think I am going to make a grilled cheese and green chili on rye sandwich for lunch

NOW you've gone and done it!

I can NOT get real delicatessen rye bread anywhere in this country, and I can't make it so that it comes out tasting like the stuff I used to get from the Jewish bakeries in NYC. My rye bread looks right, has the right ingredients, but the taste is 90° off! I know that one of the keys to making it is using ground up stale bread as part of the new dough, but even when I try that it doesn't taste the way it should.

I can't justify airfare to the US for a loaf of bread. Having it shipped to me will not give me a fresh loaf still hot from the oven.
WHATAMIGONNADO???

Stitchawl

kindlekitten · 10-27-2010, 06:40 PM

call a rabbi?

bjones6416 · 10-27-2010, 06:52 PM

Quote:

Originally Posted by kindlekitten

call a rabbi?

Quick! Whoosh this into the Politics/Religion group -- it's gonna get ugly!!

kindlekitten · 10-27-2010, 06:56 PM

Quote:

Originally Posted by bjones6416

Quick! Whoosh this into the Politics/Religion group -- it's gonna get ugly!!

snicker snort!

Stitchawl · 10-28-2010, 12:32 AM

Quote:

Originally Posted by kindlekitten

call a rabbi?

Oddly enough, here in Kyoto there is never one around when you need one! I'll just have to go to New York. And as long as I'm there, I may as well order a pastrami (extra lean) on rye with deli mustard, and a Kosher dill pickle on the side. Now THAT could very well justify the plane fare!!

(I can't get deli mustard here either. But that I can make!)

Stitchawl

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10-26-2010, 07:50 PM	#226
Stitchawl Opsimath Posts: 12,344 Karma: 187123287 Join Date: Mar 2009 Location: Chiang Mai, Northern Thailand Device: Sony PRS-650, iPhone 5, Kobo Glo, Sony PRS-350, iPad, Samsung Galaxy	SCAMPI! Yeah! I woke up this morning with thoughts of shrimp drenched in lemon butter with garlic, and just a touch of basil (at the end of the cooking) with heaps of garlic bread and a bottle of Chianti! But... should it be with shrimp or with prawns? Stitchawl

10-26-2010, 08:13 PM	#227
kindlekitten Professional Adventuress Posts: 13,368 Karma: 50260224 Join Date: Sep 2009 Location: The Olympic Peninsula on the OTHER Washington! (the big green clean one on the west coast!) Device: Kindle, the original! Times Two! and gifting an International Kindle	it depends on whether you want to use a fork, or a knife and a fork!

10-27-2010, 01:28 PM	#234
bjones6416 ↓↓ Skirt!! Earrings!! Posts: 3,394 Karma: 17432172 Join Date: Jun 2009 Location: Georgia, USA Device: Acer netbook, JetBook Lite, Sony PRS-300, Kindle 2, Kindle Fire	Talk about food porn -- I watched the movie "Tortilla Soup" the other night, and was salivating throughout the movie. Oh my, the food is the star in that movie.

10-27-2010, 03:46 PM	#235
kindlekitten Professional Adventuress Posts: 13,368 Karma: 50260224 Join Date: Sep 2009 Location: The Olympic Peninsula on the OTHER Washington! (the big green clean one on the west coast!) Device: Kindle, the original! Times Two! and gifting an International Kindle	I think I am going to make a grilled cheese and green chili on rye sandwich for lunch

10-27-2010, 06:40 PM	#237
kindlekitten Professional Adventuress Posts: 13,368 Karma: 50260224 Join Date: Sep 2009 Location: The Olympic Peninsula on the OTHER Washington! (the big green clean one on the west coast!) Device: Kindle, the original! Times Two! and gifting an International Kindle	call a rabbi?