Comments on: Don’t Pay Restaurant Prices

By: Delmonico

Delmonico — Tue, 13 Jul 2010 11:08:09 +0000

Ok, so when I first saw the embedded video I was thinking “Good, he is going to show us how to de-vein shrimp”. I can muddle my way through onion dicing but I haven’t tried de-pooping shrimp.

By: Pewpewmoar

Pewpewmoar — Sun, 11 Jul 2010 17:00:41 +0000

Lovely recipie, very easy to make. Only problem I have now is how to top it next sunday;)

By: Tonystark

Tonystark — Fri, 09 Jul 2010 09:03:42 +0000

In the UK scampi most often refers to breaded and deep fried fish (supposed to be shrimp as in the USA) so I read this method thinking ‘huh’

By: Copey

Copey — Wed, 30 Jun 2010 15:04:37 +0000

The best overall tip in there isn’t the cooking. It’s the warming of the plates. I cook all the time for my family, and I always warm the plates either in the oven, or under hot water. I mean SERIOUSLY, if you go to the trouble of cooking it, why serve it cold? You can’t wolf down a meal fast enough to prevent eating cold food if you don’t heat the plates first!

Dinner is supposed to be a nice relaxing event where you take your time. Not an even where you see how different the food tastes from when it was hot to when it is cold.

By: Janet

Janet — Wed, 30 Jun 2010 03:34:17 +0000

You sir have taught me how to PROPERLY dice :p

By: kunukia

kunukia — Wed, 23 Jun 2010 22:05:59 +0000

Yum.

I am not a fancy cook, but I recognize good cooking, for two reasons:

I spent part of my youth in Belgium. Americans think France is the gourmet place, they are good, but Belgian cooking is better.

My Mom is the best cook ever, no really, the best.

Me, I am lazy, a bowl of oatmeal is often my dinner. But I loves the good food.

By: Damoel

Damoel — Wed, 23 Jun 2010 21:53:04 +0000

Any chance we could see your recipe for Alfredo next?

By: Ndiayne

Ndiayne — Wed, 23 Jun 2010 05:31:34 +0000

Be still my beating heart, a man that enjoys cooking.

This recipe looks really great, I’ll have to try it… if the price of Gulf shrimp doesn’t skyrocket out of my budget AND is safe to eat. (I refuse to buy shrimp from anywhere else when in theory I should be able to get it from < 90 minutes away, fresh.)

By: Threestars

Threestars — Wed, 23 Jun 2010 04:28:44 +0000

nutrition ?!?!?!?
I scoff in your general direction

By: Michael

Michael — Tue, 22 Jun 2010 21:10:33 +0000

Adding some roughly-chopped fresh spinach with the parsley adds both flavor and nutrition.