I just got a recipe for shrimp scampi in my email. It irritates me somewhat, a shrimp is not a scampi.
They are two different crustaceans.
The scampi (nephrops norvegicus) has a flat body and claws and tastes much better than shrimp. No amount of garlic sauce will turn a shrimp into a scampi. I once ate something which was called rock shrimp when I was in NC. I think they tasted better than shrimp, but still NOT scampi.
Checking the few channels we watch, I see TCM has Them on this afternoon (Sunday). It was made in 1954 and I probably saw it close to that time. It is a film which really stuck in my memory about giant mutated ants which scientists or exterminators couldn't do anything about in time to stop them swarming so a colony ended up in NY City (I think). The queen ended up in some kind of huge pipe. Beyond that I don't remember except that they made a noise somewhat like ambulances and that sound scared me for years. British ambulances don't (or didn't) make the same noise. Sorry I missed it I would have been interested in seeing it again. At the time it was enough to scare the Bejasus out of you, dunno if it would today.
A pretty quiet weekend, but most of them are these days. I suddenly realised that if it is Shrove Tuesday tomorrow, Easter cannot be far. I checked both Google Calendar and another calendar I have on my desktop and neither of them gave me the date. I eventually googled it, April 16 is Easter Sunday. I have a couple of wall calendars which I didn't think to check, they, of course, had it marked. Duuh. Gotta get some lamb.
I also get to see the vascular surgeon on Thursday. At long last.
This recipe appealed to me.
Chicken Ramen
2 eggs
2 cartons (900 mL each) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
2 chicken breast
1 Tbs (15 mL) minced fresh ginger root
6 oz (170 g) Ramen noodles
2 cups (500 mL) snow pea leaves or baby spinach
1/2 cup (125 mL) frozen corn niblets, thawed
2 green onion, sliced
1 sheet roasted seaweed (nori), thinly sliced
1 tsp (5 mL) chili oil (optional)
1. Bring a pot of water to a simmer (small bubbles, not a rapid boil). Add eggs, and cook for six minutes. Adjust heat to keep a consistent temperature going. Remove eggs from water and run under cold water until cool. Peel and slice in half. Set aside.
2. Pour broth into a large saucepan over medium high heat. Add chicken and ginger and bring to a boil. Reduce heat to maintain a simmer and cook until chicken is just cooked through, about 12 to 15 minutes. Remove chicken and transfer to a board to slice.
3. Add noodles and snow pea leaves to broth. Cook until noodles are al dente and snow pea leaves are tender, about 2 minutes.
4. Divide noodles among 4 bowls. Ladle in broth and top with sliced chicken, snow pea leaves, corn and egg halves. Sprinkle with green onions, nori and a drizzle of chili oil.
Servings: 4
Source: Campbells
Have a great day
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| Scampi |
Checking the few channels we watch, I see TCM has Them on this afternoon (Sunday). It was made in 1954 and I probably saw it close to that time. It is a film which really stuck in my memory about giant mutated ants which scientists or exterminators couldn't do anything about in time to stop them swarming so a colony ended up in NY City (I think). The queen ended up in some kind of huge pipe. Beyond that I don't remember except that they made a noise somewhat like ambulances and that sound scared me for years. British ambulances don't (or didn't) make the same noise. Sorry I missed it I would have been interested in seeing it again. At the time it was enough to scare the Bejasus out of you, dunno if it would today.A pretty quiet weekend, but most of them are these days. I suddenly realised that if it is Shrove Tuesday tomorrow, Easter cannot be far. I checked both Google Calendar and another calendar I have on my desktop and neither of them gave me the date. I eventually googled it, April 16 is Easter Sunday. I have a couple of wall calendars which I didn't think to check, they, of course, had it marked. Duuh. Gotta get some lamb.
I also get to see the vascular surgeon on Thursday. At long last.
This recipe appealed to me.
Chicken Ramen
2 eggs
2 cartons (900 mL each) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
2 chicken breast
1 Tbs (15 mL) minced fresh ginger root
6 oz (170 g) Ramen noodles
2 cups (500 mL) snow pea leaves or baby spinach
1/2 cup (125 mL) frozen corn niblets, thawed
2 green onion, sliced
1 sheet roasted seaweed (nori), thinly sliced
1 tsp (5 mL) chili oil (optional)
1. Bring a pot of water to a simmer (small bubbles, not a rapid boil). Add eggs, and cook for six minutes. Adjust heat to keep a consistent temperature going. Remove eggs from water and run under cold water until cool. Peel and slice in half. Set aside.
2. Pour broth into a large saucepan over medium high heat. Add chicken and ginger and bring to a boil. Reduce heat to maintain a simmer and cook until chicken is just cooked through, about 12 to 15 minutes. Remove chicken and transfer to a board to slice.
3. Add noodles and snow pea leaves to broth. Cook until noodles are al dente and snow pea leaves are tender, about 2 minutes.
4. Divide noodles among 4 bowls. Ladle in broth and top with sliced chicken, snow pea leaves, corn and egg halves. Sprinkle with green onions, nori and a drizzle of chili oil.
Servings: 4
Source: Campbells
Have a great day
