Comments on: Seafood Salad a la Marketman

By: Pebs

Pebs — Thu, 15 Nov 2007 08:25:58 +0000

What does brining do to the shrimp/meat?

By: Franco

Franco — Fri, 09 Nov 2007 02:21:02 +0000

Hi MM,

Thanks. Leftover seafood is such a waste. I was trying to figure out what to do with the uncooked ‘leftovers’ after using most of the seafood of a paella, I’m planning to cook this weekend.

By: Marketman

Marketman — Thu, 08 Nov 2007 02:27:04 +0000

dhayL et al, yes, sometimes really simple recipes, but superbly executed, yield the best dishes. Roberto, thanks for the compliment…

By: dhayL

dhayL — Thu, 08 Nov 2007 00:38:36 +0000

Sounds very easy to make, I should try this for my mom-in-law’s bday!

By: Roberto Vicencio

Roberto Vicencio — Wed, 07 Nov 2007 21:45:35 +0000

Next to the recipes and the anecdotal presentation, I enjoy your photos. They add so much to the whole experience.

By: nina

nina — Wed, 07 Nov 2007 18:34:02 +0000

MM, looks so yummy…I will try this!

By: Fabian M

Fabian M — Wed, 07 Nov 2007 15:16:12 +0000

thanks MM. i think i’ll try to make this during the weekend. :)

By: Marketman

Marketman — Wed, 07 Nov 2007 10:29:24 +0000

Pebs, for prawns, for a kilo of prawns, put them in a big bowl and cover with water. Add about 1/2 cup of rock salt and mix a bit and leave in fridge for an hour. Drain, rinse briefly and continue with your recipe. I do this with shells on. For meats, brining liquids can and do include other flavorings like bay leaves, pepper, etc… I have a post on meats that are brined, I think… millet, I love the thai dressing too. Lots of lime or dayap for me!

By: Pebs

Pebs — Wed, 07 Nov 2007 09:07:43 +0000

How do you brine something?

By: millet

millet — Wed, 07 Nov 2007 07:42:54 +0000

i prefer a modified thai dressing: calamansi juice, a bit of sugar, some chopped chili, some patis and plenty of chopped cilantro. nice to serve on avocado halves, or over shredded lettuce.

and yes, brining does wonders! and no crabsticks, please!