lessons from the kitchen

24 Aug

Lessons I learned/was reminded of while cooking this recipe on Sunday:

1. Always prep. There are two parts to prep: reading the entire recipe (before cooking), and getting all the ingredients ready (before cooking). Slacking on either will eventually lead to disaster.

2. Peeling shrimp sucks. So does deveining them. It is worth it to spend the extra $2 to upgrade to large shrimp and get them peeled and deveined. Just do it. (And get your seafood from an actual seafood market! Publix, you should be ashamed of yourself, lowering my standards for all these years.)

3. You guys are better than the internet. Friends: 2. Epicurious: 0. Keep the recipes comin’, y’all!

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One Response to “lessons from the kitchen”

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  1. publix, forgiveness is yours | ¡hot plate! - August 27, 2010

    […] between the popcicle molds and the seafood thing, they totally […]

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