tag:blogger.com,1999:blog-13668827.post116360585097335666..comments2024-03-27T10:34:08.031-04:00Comments on Recipes for a Postmodern Planet: The Sous-Chef ShrimpSarah Beamhttp://www.blogger.com/profile/09046888690482366164noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-13668827.post-1163910590803160452006-11-18T23:29:00.000-05:002006-11-18T23:29:00.000-05:00Hi Sarah, I am a reader of yours mom's blog so che...Hi Sarah, <BR/>I am a reader of yours mom's blog so check in on yours often. This recipe sounds very good. Maybe even I could attempt a try at it! Thank you for sharing it!<BR/>Love your writing!<BR/>Linda in MNLinda Bhttps://www.blogger.com/profile/03978492301293470296noreply@blogger.comtag:blogger.com,1999:blog-13668827.post-1163873224381227442006-11-18T13:07:00.000-05:002006-11-18T13:07:00.000-05:00Emily C,I run out of half-and-half all the time, a...Emily C,<BR/>I run out of half-and-half all the time, and have had fairly decent luck with substituting plain soy milk in many cases (though I haven't tried it yet with this recipe). Obviously, vanilla soy milk would be crappy here, and the "light" soy milk isn't thick enough. The beauty of soy milk is that it tends to be thicker than cow milk anyway, so you don't lose out on the creaminess factor from half-and-half(and you shouldn't lose out on the fart factor either - would be a shame to let the third graders off the hook). When soy milk isn't creamy enough on its own, a little added flour can help.Sarah Beamhttps://www.blogger.com/profile/09046888690482366164noreply@blogger.comtag:blogger.com,1999:blog-13668827.post-1163863648618748092006-11-18T10:27:00.000-05:002006-11-18T10:27:00.000-05:00Help! Got any ideas about a substitute for Half-an...Help! Got any ideas about a substitute for Half-and-half? Between my husband's easily clogged arteries and the gastric distress that milk products produce (STINKY,LOUD FARTS)I need a replacement. I can only move so quickly around a classroom and only blame so many stinks on my third graders.<BR/>EmilyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13668827.post-1163705578522456622006-11-16T14:32:00.000-05:002006-11-16T14:32:00.000-05:00Hi Carolyn,Yeah- that thing about adding the shrim...Hi Carolyn,<BR/><BR/>Yeah- that thing about adding the shrimp to the pasta water really bothered me, and that's why I almost didn't make the recipe. But it worked. You just dump the shrimp in with the pasta and pasta water in the final couple minutes of cooking. Works great, saves a pan, and helps flavor both the shrimp and the pasta.<BR/><BR/>Bayou Blast and Emeril's other spice blends can be found in the spice aisle at the grocery store. Publix carries them, and some Walmarts do too (Kroger may carry them as well, but I'm boycotting Kroger's prices and haven't been in there in a while). They're colorful small round plastic containers, with Emeril's big head plastered across the front of them, along with his loopy signature. We also like his Steak Rub and Fish Rub (the steak rub is a little saltier than the fish rub).Sarah Beamhttps://www.blogger.com/profile/09046888690482366164noreply@blogger.comtag:blogger.com,1999:blog-13668827.post-1163704587035468102006-11-16T14:16:00.000-05:002006-11-16T14:16:00.000-05:00Hi there! I came to your blog from BigMama's.This ...Hi there! I came to your blog from BigMama's.<BR/><BR/>This recipe sounds yummy, so I want to make sure I get it right. In step 3, it says to add shrimp to the pan. Do you mean that the shrimp gets dumped into the pan with the pasta and the pasta water?<BR/>Also, can you describe Bayou Blast's container so that I'll know what I'm looking for? Do I find it on the spice aisle at the grocery store?<BR/><BR/>I'd greatly appreciate any help you can offer. Thanks!Carolynhttps://www.blogger.com/profile/09150798036001770547noreply@blogger.com