Paging Boost

[jasons0147]

I have a date coming over tomorrow night, and she said she has always wanted a guy to cook for her. I figure im master of my domain, no problem. Anyways, I remember her mentioning that she really likes seafood, particually Shrimp and Scallops. Any ideas for a simple dinner?

[shazbox]

First thing that came to my mind was

http://www.cdkitchen.com/recipes/rec...edo87073.shtml

Mmmmm shrimp alfredo, of course it is better to make the alfredo sauce yourself.

[flomo]

LET ME KNOW IF YOU PAGE FLOMO

and you want her to fuck you

boost is probably busy
banging whores cuz he can cook

[jasons0147]

LET ME KNOW IF YOU PAGE FLOMO

and you want her to fuck you

boost is probably busy
banging whores cuz he can cook

Thats already been done, dinner is so that I can get her and her friend to fuck me

[jyms]

Ask Flomo, he's our #2 food guru. His resume' is in the culinary pimpin thread in this forum.

[jasons0147]

Alright, Flomo since Jyms says your #2, got any suggestions?

[boost]

you can find tons of fun stuff to do with scallops and/or shrimp online. As for buying them, its of great importance that you dont buy crap. Make sure you read the packaging and that there are no added brines and/or broths. For economic reasons purveyors will inject scallops with a brine to plump them up. What happens when you throw that sucker in a hot pan to sear? The water comes out, the scallop shrinks, and the pan cools down from the water. Not only that, but now your scallop is shallow poaching, not pan searing. So instead of a beautifully caramelized scallop, you have this flavorless colorless, piece of shit on your dates plate. Doesnt sound like youre getting any pussy to me...


Also in lieu of finding some nice sized scallops to plate as an entree, I suggest getting what you can find and searing them for some sort of apetizer/salad then serving a filet as the entree. If you do find good sized ones, a simple garlic white wine sauce and served over pasta tossed with some veggies would impress most girls. If shes a foodie, youll have to try harder though.

[boost]

btw, flomo is the man.

and when I say to pan sear them, use olive oil unless you have clarified butter on hand.

[flomo]

jason where are you and what are able to do in the kitchen?

booost is the real man for cooking
also warpe can cook but has just been in and out lately

the good scallops boost mentioned are called sea or diver scallops and sell between $8.99 - $17.99 per lbs and are about 1 1/2 inch by 1 1/2 inch by 1 1/2 inch

luckily these scallops can be found at regular grocery stores in the US
they come individually quick frozen to most stores, this is not bad and unless you have a good seafood person you trust the way to go

get some of these scallops from the store frozen, go to the seafood counter and ask for sea scallops that are still frozen and not the thawed once he has in the case

to thaw the scallops
put scallops in a ziplock bag with as much air removed as possible
fill a large bowl with COLD water or sink
put bag of scallops in bowl and put a plate(or someting else to submrge them) on top
this takes about an hour

shrimp are purchased the same way
look for raw individually quick frozen(iqf) and ez peel
16- 20 count to 26 - 30 count $7.99-$13.99 per lb

easier to thaw
just put in a bowl of cold water
takes about 20 - 30 minutes

pick a bottle of new zealand sauvignon blanc(brancott, villa maria, monkey bay, or whatever you find-->don't worry about the screw top all those kiwis do it that way)

and also a bottle of chardonnay(cali or australian)

i suggest shrimp cocktail for an opening course
easy and delicious

shrimp
lemon
store bought cocktail sauce
horseradish
old bay seasoning
fresh dill or parsley for garnish

i'll stop there for now
if that sounds too basic or over your head let me know

[flomo]

for right now this how i buy my scallops and shrimp
raw, iqf and at price chopper super market
(king crab legs also fit in this category)

[jasons0147]

Thanks guys. Flomo, im in South Carolina...I think I have seen packaging similar to what you have there in the grocery store. Sounds like maybe going with a pasta would be probably be the easiest way to go, and still looked like I actually tried. I think Ill just do the shrimp as a coctail apetizer. My kitchen skills arent bad, i follow directions pretty well and I have a little bit of common sense left.

Boost, I know what your talking about with the water coming out of the scallops, and Ive made the mistake of buying crappy scallops like that before. Ill make sure to buy the big ones that havent been frozen yet.

[flomo]

i mentioned buying the frozen ones because the scallops in the case are usually the frozen ones thawed

which you don't know when they were thawed

if they were thawed the day you buy them then great get them

i'll check back in a few got to go for now

[flomo]

ever made a chicken/veal piccatta?

shrimp scampi?
alfredo?

[ProZachNation]

I worked in a pretty nice/upscale grocery store at the meat and seafood counter, the shrimp in the counter was just the thawed shrimp for $3 more a lb.

Flomo those are some bad ass looking scallops.

[flomo]

I worked in a pretty nice/upscale grocery store at the meat and seafood counter, the shrimp in the counter was just the thawed shrimp for $3 more a lb.

Flomo those are some bad ass looking scallops.

papa joe's?

[jasons0147]

ever made a chicken/veal piccatta?

shrimp scampi?
alfredo?

Shrimp Scampi - Yes
Alfredo - Yes
Chicken Picatta- No, but ive made chicken marsala and chicken parmigana.

[ProZachNation]

no Busch's, they are just in east Michigan

[flomo]

no Busch's, they are just in east Michigan

papa joe's is on woodward

[ProZachNation]

no Busch's, they are just in east Michigan

papa joe's is on woodward

damn that place looks nice, Busch's isn't that great but its better than Meijers etc

[flomo]

both scampi and alfredo can be made with scallops

if you do either one of those throw some shallots in and garnish with fresh flat leaf(italian) parsley

if you are inerested in the piccata whilch is similiar to marsala let me know

[flomo]

i think i went to busch's a couple times when i lived in MI
nice store

[flomo]

get some sparkilng wine
french champagne, spanish cava, italian prosecco or american sparkling

school girls are impressed with bubbly

[shazbox]

i get the cheapest kind of sparkling wine they have at the liquor store and it is deliciously amazing. And for 6 dollars for a litre and a half, its pretty damned cheap too.

[boost]

Thanks guys. Flomo, im in South Carolina...I think I have seen packaging similar to what you have there in the grocery store. Sounds like maybe going with a pasta would be probably be the easiest way to go, and still looked like I actually tried. I think Ill just do the shrimp as a coctail apetizer. My kitchen skills arent bad, i follow directions pretty well and I have a little bit of common sense left.

Boost, I know what your talking about with the water coming out of the scallops, and Ive made the mistake of buying crappy scallops like that before. Ill make sure to buy the big ones that havent been frozen yet.

sorry I ramble so I get how you didnt get exactly what I meant. I suggest that you DO get frozen scallops unless, like flomo said, you have a good seafood guy. Frozen is absolutely fine, but what you want to avoid is what they call "wet packing" this is a process inwhich they are injecting your scallops with a saline solution, often a salted broth. This is a cheap way to bump the scallops up in count, turning 14-16(per pound) into 10-12. The problem is that they arent actually bigger because the water just spills out in the pan and therefore they dont sear up good. The problem is not that they are frozen. Almost 100% of the seafood served in chicago has been frozen at some point before it reaches the plate. So its not as easy as just finding stuff that hasnt been frozen, you actually need to read the label, if you see veg broth, salt or anything like that listed on ingredients, then walk away. Also like flomo mentioned, the stuff in the display case at the grocery store is not fresh. It too has been frozen, they just have thawed it for you. Clearly you want to avoid this because its actually less fresh than the frozen since its spent more time unfrozen, if that makes an ounce of sense

[boost]

flomo, why do you suggest buying cocktail sauce? Esp if youre going to buy horseraddish to tweak it... its pretty much the simplest condiment to make.

And personally I think seafood and cream sauces are generally gross. Im not saying it always applies, but I would suggest cooking something else besides alfredo. Its a heavy sauce, and if its not made very well it tastes gross after the first couple of bites. If you make it bad then its just disgusting. If you do decide to make it, please be extra careful not to scorch it, if you do it tastes like milky peanut butter. Trust me, I know.

[flomo]

i agree with you boost but we have to go with what was posted by the possible threesome dude

tweaking store bought cocktail sauce is easy (even spenda could pull this off), but we just didn't know what we were dealing with at the time

to get into 2 chicks pants i would have done seared scallops with lemon aoli and fried basil leaves as garnish
and of course capers with that

or a thai red curry with seared scallops
or picatta style scallops with capers and golden raisins


btw i made scallop burgers tonight for the first time and they were great

[boost]

seared scallops with lemon aoli and fried basil leaves as garnish
and of course capers with that

much better, my penis twitched.

[jasons0147]

Dinner went good, well kinda. I was going to pan sear some scallops and throw them in some alfredo and pasta, but I walked away from the stove for a second to take a piss and ended up burning them. So I tossed them in the trash, pulled out my backup filet's out of the fridge and Made steak with some asparagus as a side. Cooked up some shrimp for a coctail apetizer and had ceaser salads. Anyways, we ended up having a great time, and she said she was really impressed with dinner, oh and she asked if her and her friend could come over tomorrow night and watch a movie.

P.S. - I remembered to read your post in cullinary pimpin where I had aksed how to cook steak indoors, and your advice on pan searing in butter worked out perfect.