/qtddtot/

[monotreeme No.8265086]

IT'S TIME AGAIN FOR ANOTHER ROUND OF "QUESTIONS THAT DON'T DESERVE THEIR OWN THREAD"

I'll start things off with a couple of trash-child level questions.

when making shrimp Alfredo
should I add shrimp to the sauce as I am cooking or add them at the end?
should I saute the shrimp?
what is the shortest simplest way to make a basic alfredo sauce?

[Anonymous No.8265115]

>>8265086

I'd save the shells off the shrimp and gently simmer those to extract flavor, then boil that down and add it.

Never heard of cream of shrimp soup.

1/2 C butter, 3/4 C grated Parmesan cheese, 1 C heavy cream.

In a medium bowl, beat butter and Parmesan with an electric mixer until fluffy. Add cream, a little at a time, until mixture resembles softly scrambled eggs. Toss with hot pasta to serve.

[Anonymous No.8265120]

>>8265115
>American """""cuisine""""

[monotreeme No.8265137]

>>8265115
I buy my shrimp shelled and pre-frozen because that 4-fold difference in price is a BITCH

cream of shrimp and pre-made alfredo sauce is what I've been using so far. it tends to work but usually needs time to thicken

never thought of using peanut butter for things like this...

[Anonymous No.8265154]

>>8265137
You're bullshit

[Anonymous No.8265160]

>>8265086
I don't think shellfish should be used in a cream based sauce, that's weird
maybe tomato

[monotreeme No.8265198]

>>8265154
nope...

I am a bachelor whose slowly expanding his ability to cook with small careful steps
it's why I was asking about the sauteing of the shrimp

>>8265160
actually, it's not bad.

as I've been using it it works well, it needs garlic and could do with some more spices but on it's own with bottled alfredo sauce and the cream of shrimp. it's actually reasonably good.

[Anonymous No.8265241]

Can I reset or increase the sensitivity of my palette by eating unseasoned or lightly-seasoned food for a month or two?

I quit eating things with tons of added sugars and can actually appreciate fruit now, so it should work, right?

[Anonymous No.8265245]

>>8265241
I'm not sure what you could really eat that you would like, but yeah, people all the time cut out refined/processed foods and sodas for a while, then when they go back and treat themselves, its overpowering and they don't like it.
it's a tolerance and can go down
also, with taste, it's "palate" not pallet

[Anonymous No.8265258]

>>8265245
I guess my goal would be an increased appreciation of the food itself, without the use of a bunch of spices or herbs.

It would be a long-term change; I'm not trying to shock my taste buds or whatever.

Maybe I'll just taper off until I'm using very little.

[Anonymous No.8265278]

>>8265086
Like >>8265115 said for the shells
Brown some butter and toss the shrimp in it until they're just about done, add the boil-down extract, then toss it into the hot alfredo'd pasta. Garlic in any form except pre-diced from a jar is a great addition. Finely diced raw can be overpowering if done wrong, but you can never add too much roast garlic to anything.

My alfredo sauce is a pint of cream simmered and a pound of peccorino romano added slowly and stirred in to not clump.

[Anonymous No.8265280]

I want to make eggnog but I'm all out of rum (and vodka). All I have is bourbon, whiskey-bourbon, gin, sake, and tequila. Would any of those work, or would they be disgusting?

[Anonymous No.8265285]

>>8265086

If you cook shrimp for too long, they get super tough. So, might be better to not have them in from the start to avoid overcooking.

[Anonymous No.8265307]

Oil then heat, or heat then oil?

[Anonymous No.8265318]

>>8265280
I'd go with whiskey-bourbon

[Anonymous No.8265321]

>>8265280
bourbon is as traditional as rum. The rest are stupid ideas

[Anonymous No.8265329]

how do i cut and prep okra so that it isn't slimy?
>inb4 breaded and deep fried

[Anonymous No.8265336]

>>8265307

Heating an empty pan can be bad for the pan.

[Anonymous No.8265363]

>>8265307
Doesn't fucking matter

[Anonymous No.8267020]

I just bought a coconut. What do I do with it?