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Ethbay's Profile

Shrimp Stock instead of Fish Stock?

Hi, Y'all,

I'm making Redfish Courtbouillon tonight and I was thinking of using shrimp stock instead of fish stock.

Any reasons why this would be a baaaaaad idea?

Thanks!

on Nov 20, 2009

Ethbay in Home Cooking

Need Help with Sugar Cure!

Thanks, Zeldog. I really just need to invest in Morton's. Thanks so much for the link to the recipe! I'm assuming the nitra/ites help give it that pinkish color?

on Nov 18, 2009

Ethbay in Home Cooking

Dick and Jenny's

There's a great bar around the corner called 45 Tchoup. If you tell the host at Dick & Jenny's that you'll be there, they will come get you if they can (otherwise, they'll give you a pretty good estimate for wait times). Great food!

on Nov 13, 2009

Ethbay in New Orleans

Need Help with Sugar Cure!

Hi, Y'all,
I've been a fan for a few years and finally found something I need help with! I am making a corned beef brisket and need help with a possible substitute for sugar cure. Typically, I would use the cure with a couple other ingredients and cure the meat for about 5 days, but I can't find any Morton's Sugar Cure. Time is of the essence, so let's assume I cannot obtain Morton's Sugar Cure. Is there anything I can use instead? I'm already using Penzey's.

Thanks in advance!

on Nov 13, 2009

Ethbay in Home Cooking