Undecided about the Argentinian wild-caught shrimp. The flavor is good, the texture on the softer side — something one might expect from farmed shrimp. I had this experience before with wild-caught Gulf shrimp.
Funny, cuz the farmed Black Tiger shrimp that are only seasonally available are plump & tight with a snap, and the flavor is just as good if not superior.
I hadn’t expected having to do the Chinese perk-up trick with wild shrimp, but henceforth will use it for better texture.
It’s the first time I got them. There was no “off taste” for me — in fact, I thought they were quite flavorful. I just don’t care for mushy texture in my shrimp, and wouldn’t have expected that from fancy, wild-caught shrimp.
I will use up the bag, obvy, but will stick to the farmed black tiger shrimp once they are back in stock. Much more reliable quality
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CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
244
I’ve bought them a couple of times and didn’t note the mushy texture. I wonder if the ones you got had been permitted one or more thaw-freeze cycles?
Dunno. I still have half a bag and will use it up, of course. I’ve rescued many a not-so-ideal shrimp with the baking soda / ice cold wooder & salt trick.
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(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
246
“wooder” - Sounds like Brad Leone, a guy daughters used to watch on Bon Appetit’s show “It’s Alive!”
I had some that were kind of mushy because I’d taken an unexpectedly long side trip coming back from grocery and then refroze them anyway, against the advice of my Inner Daemon. I eventually turned them into shrimp burgers (side note on the recipe - why specify “large shrimp” when you’re just going to chop them up in the FP?). Wife and I and 2 kids liked them, the other two were “meh”.
I’m fully Penna-lized at this point. There’s no going back
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(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
248
Yeah but in Pitt they say RAY-diator and up around Allentown they say RAAH-diator.
I once had a girlfriend from around Allentown and asked her the function of her home’s steam RAAH-diators and she admitted it was to RAY-diate the heat. But still insisted the device was a RAAH-diator.
I assume you watched Mare of Easttown or this amazing clip — my PIC and I have never since pronounced the city any other way
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(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
250
Haha; great compilation. But I’ve known folks from Philly (er… “Fullydelfia”) who don’t sound too much like that, except using the g in ungyun. Or maybe they were hiding it?
Actually a terrible idea for Aldi, since they are often set up to load the previous person’s cart with your stuff, and give your cart to the next person. (Obviously it can speed things up when someone has a full cart if they can start ringing stuff up before that cart is completely unloaded.)
In the US also. You unload onto a belt, and as they ring things up, they put them in a cart. You pay, then take the cart over to a counter along one wall and bag them yourself. But this means they need an empty cart to put the stuff in as it’s rung up; there is no place on the other side of the cash register for rung-up stuff to accumulate.
No. In Europe it comes down a slope and you bag them right at the register. Clerk touches them to scan and send them down the slide to the bagging area.
Most of that is junk I don’t buy. I don’t get the gripe about their produce. By a watermelon at Walmart it’s pre-frozen. Great watermelons at Aldi. My son loves chilken legs. Got a big tray for $4.50 at ALDI, and he destroyed them. Not at all fatty chicken. Deli meat I also buy. You can see it through the rapper, to assure you’re buying gristle lines. Cream cheese is about as good as any other generic. I buy local neufchatel, so whatever. All that other crap, I don’t buy anywhere.
It looked like it was stuff just thrown together to oppose “14 things you MUST buy at Aldi.”
