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A Simple Mind

Let me share what was, to me, a CH moment.

So, I'm at my favorite St. Louis seafood shop (Bob's Seafood) and I pick up some big (13-15) pre-cooked P&D shrimp. I look through my fridge and pantry, check out threads here on CH and do searches at FN and Epi, and have some good ideas.

I'm tired, so I just get the shrimp out - and eat half of them. No sauce, no marinade, no accompanying anything. They didn't need it - not that I have *any*objections to any of that. (Heck, I used to be a chef...) I closed my eyes and just ate, taking little bites and savoring the flavor. I didn't even get a plate -- just a bowl for the bits of tail shell...

I'm sure many of you have similar stories. Care to share?

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  1. Good food prepared simply! When I started to get into gourmet cooking I gravitated towards challenging recipes with a high difficulty level. While I still sometimes like to make something difficult, over the years I've grown to like better ingredients, with simpler preparations. For me, nothing beats a great homegrown heirloom tomato sliced, drizzled with good olive oil and bit of fresh basil, salt and pepper.

    1. A ripe avocado, a spoon, and maybe a touch of bleu cheese dressing (not required though!) Heaven in a peel!

      12 Replies
      1. re: danhole

        Years ago I worked in a medical office. We had a patient who owned a seafood business on the eastern shore. Every time he came in he'd bring us each a pound of lump crab. My favorite way to eat it was right out of the container. I'd get a fork and dig in, and usually I came close to finishing the entire pound. Sometimes I'd pile the crab meat on top of a Ritz cracker that I had put some sweet n' sour mustard on - yummy!!

        1. re: danhole

          In many places in Mexico, you buy corn tortillas fresh from the tortilleria in a stack, wrapped in paper. They are warm, soft and smell delicious. Usually half of them are gone by the time you get home, eaten bit by torn off bit - no butter, salsa or anything - as you walk home.

          1. re: ekammin

            Ooo... sounds great...

            In 1972 I was on a kibbutz. I worked in the dining room for a while and they'd bring in warm pita fresh from a bakery; a much thicker kind than the style usually found here.

            Man oh Maneshevitz,,,

          2. re: danhole

            Wholeheartedly agree with all of the above! Good shrimp don't need anything.

            And I hear ya about the tomato, even though it's been forEVER since I've had a really good one. The best one I ever had (and largest, it was a *meal*) I bought one summer in the 80s at the market in Dubrovnik. I had it on the ferry to some island, so: no olive oil, basil, or salt. Just the tomato. I'll never forget :-P

            Avocado, danhole -- I eat it with some lemon juice, s&p, straight outta the peel.

            1. re: linguafood

              linguafood - when my grandson lived with us and I ate the avocado straight out of the peel, he would wrestle me for it. The 2 of us could go through an avocado in no time flat. Sadly, now that he has a new daddy and doesn't live here anymore, he won't touch them. His daddy says they are "martian poop" and that sounds pretty disgusting to a 5 yr. old. But last time he was here for dinner, I offered it, he refused, and I told him that eventually he WOULD like them again. He said "okay."

              1. re: linguafood

                The best tomato is one picked on a warm day, brushed off on your shirt, and eaten directly. The warmth of the sun on a good tomato is, indeed, magic. I had some great heirloom tomatoes, which I saved seeds from, and am already longing to plant them and see how they turn out.

                I always say about tomatoes, "there's nothing worse than a bad tomato, and nothing better than a good one".

                1. re: scuzzo

                  I like to rinse and eat the first tomato while it's still on the vine.

                  1. re: scuzzo

                    when my father had the tomatoes in the garden, i used to bring the salt shaker out to the yard and eat the tomatoes right there. nothing compares...

                2. re: danhole

                  There was a time when I wouldn't eat a ripe avocado without a crushed toasted sesame seed/sea salt mix sprinkled on each bite. There is a proper name for this sesame seed /salt preparation, but it escapes me momentarily.

                  1. re: chilipalmer

                    Hadn't heard of this, but sounds great...

                      1. re: chilipalmer

                        Interesting - when I lived in Montreal, I spread ripe avocado on toasted sesame bagels, then sprinkled with salt. So good!

                    1. Chop a zuchinni and fry it in olive oil with onion and some kind of seasoning. It's a meal.

                      1. I think many Japanese cooks are happy with hot rice plus cold Japanese or Chinese pickles, kim chee, or ume (salted "plums") as a meal.

                        1. Happens when I get a crab steamed at the pier and have big plans for it at home. It rarely gets past the stage of me standing at the kitchen island and picking away at it. I may wash my hands and grab some spiced up mayo of the the fridge, but usually just me and the dog and the sweet crab.

                          As a kid when we would go to pick up fresh bread from the bakery there was always half of one loaf missing by the time we arrived home. We blamed it on the white mouse in our car (us kids were blond so I think that was the derivation)