Have the shells from 4 pounds frozen shrimp from last night and would like to make shrimp stock, is that plenty of shells? Anyone have a recipe that they prefer?

As a follow up, what's your favorite dish that uses shrimp/seafood stock?

Love this thread, thanks for inspiring me with your culinary creations.

That's plenty, just cover with water and salt, a few veggies such as garlic and celery, some herbs, and cook for half an hour.

I would use it to either make a seafood soup, or some sort of risotto.

Need details on the bacon-wrapped jalepenos.

Google atomic buffalo turds aka ABTs

Snipe, do you use the same rub on your ribs as you do the shoulder?

Also, if you dont mind sharing what your rub consists of?

Maybe the best steak I've ever seen Snipe, congrats.

Thanks! Sous vide feels like cheating to me tbh - though I LOVE the flavor that the mix of dried porcini, garlic, thyme, and butter impart in the bag.

With regards to the rub - this may be blasphemy, but I don't think it matters that much tbh. Wood, cooker, sauce are where the flavor come from imo. That said, I've tried several and they're all essentially the same - salt, pepper, granulated garlic, onion powder, cayenne, chili powder, brown sugar. Most also have paprika, dried mustard, or cumin. If you want to get original, try ancho chili powder, chipotle powder, celery salt, or w/e - but for the most part - I don't think it matters much.

Again, BBQ masters treat their rub like a family secret, and who knows - I only use hickory, applewood, and sometimes a little mesquite, so perhaps it makes a bigger difference with other fruit and nut woods that aren't as overpowering, but yeah - anything you make with that stuff should get the job done imo.

Now sauce............that's a different story.

+1

wow those look amazing.

So the ABTs are simply seeded jalapenos filled with a cream cheese mixture, topped with a little smokey, wrapped in half a slice of bacon, and smoked for a while. Where recipes differ is on the filling. I like it spicy and actually may have over done it as I went cream cheese, habanero jack (shockingly spicy - I'd expect it to be discontinued tbh), and some canned chipotle peppers in adobo sauce. Popped it all in the food processor and adjusted to taste.

The Chipotle's in adobo are great btw - I also use them in a chipotle rib eye recipe that I jacked off Diners Drive Ins and Dives - obviously not on good aged steak - but on supermarket cuts.

What temp and for how long did you do the steak? BTW, I read something recently on the polyscience site about not using butter for longer than 4 hours in SV, i'd never seen it mentioned before, its got me kinda freaked out now.

It still cracks me up that own a vacmaster (so gangsta btw) yet you built your own sous vide!

Lobster risotto with crispy prosciutto. Parboiled the lobsters for 4 mins. and used the shells for the stock. Basic risotto base with sherry, saffron, and tomato paste for flavorings. Mixed the lobster and peas in at the end. Topped with crumbled prosciutto that I crisped in the oven for 10 minutes.

wowzers.. I'd order that ^ in a restaurant in a heartbeat

holy. christ. that looks good.

tyty

If you have that link, I'd definitely be interested in checking it out. I typically do 3 - 4 hours at 128 I believe.

With regards to the sous vide box, I enjoy a project, and wanted a multi tasker for smoker / sous vide / coffee (tho the coffee part didn't work quite as I'd intended). The vacmaster I'd convinced myself I'd use more, but much like most home exercise equipment or single tasking mid-ticket purchases, it sees far less use than anticipated.

I asked this in the BBQ thread but that thread seems dead: Would bell pepper halves work in place of the jalapenos or do you think that would completely wreck the flavor?

Would work but probably too big.

Switch to Anaheim chilis if jalas are too hot for you I think would be the best option. Jalapeños are the perfect size though.

Maybe try Fresno chiles if you think Jalapenos will be too hot. Same size, less heat.

To be honest, if you just go cream cheese for filling and remove the seeds and more importantly, the ribs / membrane (that's apparently where the capsaicin is), they aren't too hot.

You could use the little sweet stoplight peppers like they sell at Costco too.

I agree that cleaned jalapeños aren't that hot. You can add some sugar or sweet rub to the filling for balance.

Haha - it's a bit gluttonous, but I actually slathered a little full flavor molasses on a couple of the ABTs and it was delicious.

Took me a while, but I resurrected that link

http://www.cuisinetechnology.com/blo...e-skirt-steak/

(step 2)

the only time I made the jalapeno bacon wrapped things I used buffalo chicken in lieu of sausage and it worked well.

First off, I love the idea of using bacon fat. As a man who uses it a ton, I have no idea why it never occurred to me to use in sous vide.

That said, I really wonder what the reasoning is here. Is it a safety or flavor issue? My guess is flavor, in which case I'm sure I've gone a bit over 4hrs before and everything tasted fine, but I could see the point.

Btw, braised lamb shanks last night - my lord, really nothing better IMO, and while they take some time, they're generally pretty easy to make. Highly recommend.

Yeah i've done a couple of 24-36 hour things using butter and not seen any ill effects. My thinking was safety, not based on anything though.

Im pretty sure if you sous vide meat with butter and herbs. You just end up with well season butter, and the meat doesn't take on as much flavor if you would have left the butter out.