"Peter T. Daniels" <grammatim@verizon.net> writes:
> On Wednesday, April 5, 2023 at 4:28:02 PM UTC-4, Phil Carmody wrote:
>> Paul Wolff <boun...@thiswontwork.wolff.co.uk> writes:
>
>> > "Corn" seems to mean maize by default - and by "here" I meant
>> > England;
>>
>> Utter bollocks. OK, not entirely false, there are a few occasions
>> where, in a clearly-defined context it means maize, but the word on
>> its own is definitely not so restriced. "Popcorn", sure, you can have
>> that usage, but the behaviour being described by the rest of the
>> phrase
>> does the narrowing down for you. "Corn on the cob", ditto, heck, the
>> context literally says "the maize one, you idiot". But without those
>> smack-you-in-the-face evident clues that this time the word is only
>> referring to maize, no, the word does not mean maize by default.
>
> Do you have popcorn shrimp Over There?

Never heard of it. StartPage search results show me images that are
uncannily popcorn-like, so it's certainly an appropriate name. I know
I'd like it - I will look out for it from now on - thanks for mentioning
it!

Phil
--
We are no longer hunters and nomads. No longer awed and frightened, as we have
gained some understanding of the world in which we live. As such, we can cast
aside childish remnants from the dawn of our civilization.
-- NotSanguine on SoylentNews, after Eugen Weber in /The Western Tradition/

On Thu, 13 Apr 2023 01:25:58 +0300, Phil Carmody <pc+usenet@asdf.org>
wrote:

>"Peter T. Daniels" <grammatim@verizon.net> writes:
>> On Wednesday, April 5, 2023 at 4:28:02?PM UTC-4, Phil Carmody wrote:
>>> Paul Wolff <boun...@thiswontwork.wolff.co.uk> writes:
>>
>>> > "Corn" seems to mean maize by default - and by "here" I meant
>>> > England;
>>>
>>> Utter bollocks. OK, not entirely false, there are a few occasions
>>> where, in a clearly-defined context it means maize, but the word on
>>> its own is definitely not so restriced. "Popcorn", sure, you can have
>>> that usage, but the behaviour being described by the rest of the
>>> phrase
>>> does the narrowing down for you. "Corn on the cob", ditto, heck, the
>>> context literally says "the maize one, you idiot". But without those
>>> smack-you-in-the-face evident clues that this time the word is only
>>> referring to maize, no, the word does not mean maize by default.
>>
>> Do you have popcorn shrimp Over There?
>
>Never heard of it. StartPage search results show me images that are
>uncannily popcorn-like, so it's certainly an appropriate name. I know
>I'd like it - I will look out for it from now on - thanks for mentioning
>it!

I wonder if you understand that "popcorn shrimp" is simply shrimp cut
into bite-size pieces, breaded, and deep fried in oil. While small
shrimp can be used, most places that serve popcorn shrimp use "rock
shrimp", which is a different member of the shrimp species.

I like shrimp in any form, but often order "coconut shrimp". Larger
shrimp are used, and they are breaded in dried coconut instead of
bread crumbs.

--

Tony Cooper - Orlando,Florida

TonyCooper <tonycooper214@gmail.com> writes:
> On Thu, 13 Apr 2023 01:25:58 +0300, Phil Carmody <pc+usenet@asdf.org> wrote:
>>"Peter T. Daniels" <grammatim@verizon.net> writes:
>>> Do you have popcorn shrimp Over There?
>>
>>Never heard of it. StartPage search results show me images that are
>>uncannily popcorn-like, so it's certainly an appropriate name. I know
>>I'd like it - I will look out for it from now on - thanks for mentioning
>>it!
>
> I wonder if you understand that "popcorn shrimp" is simply shrimp cut
> into bite-size pieces, breaded, and deep fried in oil.

I'm unsure which component of the words I used and their order lead
you to wonder that.

> While small
> shrimp can be used, most places that serve popcorn shrimp use "rock
> shrimp", which is a different member of the shrimp species.

I'm mostly unsophisticated in my crustacian consumption.
I do have different words for different sizes, and I presume that
they likely correspond to different species, but that's about it.
Everything's imported here, as anything from the Baltic is likely
to make you glow in the dark, so everything's "exotic".

> I like shrimp in any form, but often order "coconut shrimp". Larger
> shrimp are used, and they are breaded in dried coconut instead of
> bread crumbs.

This also sounds worthwhile hunting out. We do have some chefs in
town (working for mixed "asian" restaurants, typically a Chinese +
Indian + Thai combo) who could certainly do justice to that.

Phil
--
We are no longer hunters and nomads. No longer awed and frightened, as we have
gained some understanding of the world in which we live. As such, we can cast
aside childish remnants from the dawn of our civilization.
-- NotSanguine on SoylentNews, after Eugen Weber in /The Western Tradition/

On Sun, 16 Apr 2023 01:24:16 +0300, Phil Carmody <pc+usenet@asdf.org>
wrote:

>TonyCooper <tonycooper214@gmail.com> writes:
>> On Thu, 13 Apr 2023 01:25:58 +0300, Phil Carmody <pc+usenet@asdf.org> wrote:
>>>"Peter T. Daniels" <grammatim@verizon.net> writes:
>>>> Do you have popcorn shrimp Over There?
>>>
>>>Never heard of it. StartPage search results show me images that are
>>>uncannily popcorn-like, so it's certainly an appropriate name. I know
>>>I'd like it - I will look out for it from now on - thanks for mentioning
>>>it!
>>
>> I wonder if you understand that "popcorn shrimp" is simply shrimp cut
>> into bite-size pieces, breaded, and deep fried in oil.
>
>I'm unsure which component of the words I used and their order lead
>you to wonder that.
>

You provided the justification for my wonder when you said - below -
that "I'm mostly unsophisticated in my crustacian consumption".

It could be that you thought there's some type of shrimp known as
"popcorn shrimp" just like there's one called "rock shrimp". There
isn't.

>> While small
>> shrimp can be used, most places that serve popcorn shrimp use "rock
>> shrimp", which is a different member of the shrimp species.
>
>I'm mostly unsophisticated in my crustacian consumption.
>I do have different words for different sizes, and I presume that
>they likely correspond to different species, but that's about it.
>Everything's imported here, as anything from the Baltic is likely
>to make you glow in the dark, so everything's "exotic".
>
>> I like shrimp in any form, but often order "coconut shrimp". Larger
>> shrimp are used, and they are breaded in dried coconut instead of
>> bread crumbs.
>
>This also sounds worthwhile hunting out. We do have some chefs in
>town (working for mixed "asian" restaurants, typically a Chinese +
>Indian + Thai combo) who could certainly do justice to that.
>
>Phil
--

Tony Cooper - Orlando,Florida

On Saturday, April 15, 2023 at 6:40:08 PM UTC-4, Phil Carmody wrote:
> TonyCooper <tonyco...@gmail.com> writes:

> > I like shrimp in any form, but often order "coconut shrimp". Larger
> > shrimp are used, and they are breaded in dried coconut instead of
> > bread crumbs.
>
> This also sounds worthwhile hunting out. We do have some chefs in
> town (working for mixed "asian" restaurants, typically a Chinese +
> Indian + Thai combo) who could certainly do justice to that.

If you like sugar on your shrimp. Coconut shrimp is horribly sweet.

On Sunday, April 16, 2023 at 9:25:09 AM UTC-4, Peter T. Daniels wrote:
> On Saturday, April 15, 2023 at 6:40:08 PM UTC-4, Phil Carmody wrote:
> > TonyCooper <tonyco...@gmail.com> writes:
>
> > > I like shrimp in any form, but often order "coconut shrimp". Larger
> > > shrimp are used, and they are breaded in dried coconut instead of
> > > bread crumbs.
> >
> > This also sounds worthwhile hunting out. We do have some chefs in
> > town (working for mixed "asian" restaurants, typically a Chinese +
> > Indian + Thai combo) who could certainly do justice to that.
> If you like sugar on your shrimp. Coconut shrimp is horribly sweet.

That's commercial factory stuff. Not, if you grate it yourself. I'd hate the stuff on shrimp.

On Sunday, April 16, 2023 at 1:01:23 PM UTC-4, Peter T. Daniels wrote:
> On Sunday, April 16, 2023 at 11:12:08 AM UTC-4, bruce bowser wrote:
> > On Sunday, April 16, 2023 at 9:25:09 AM UTC-4, Peter T. Daniels wrote:
> > > On Saturday, April 15, 2023 at 6:40:08 PM UTC-4, Phil Carmody wrote:
> > > > TonyCooper <tonyco...@gmail.com> writes:
>
> > > > > I like shrimp in any form, but often order "coconut shrimp". Larger
> > > > > shrimp are used, and they are breaded in dried coconut instead of
> > > > > bread crumbs.
> > > > This also sounds worthwhile hunting out. We do have some chefs in
> > > > town (working for mixed "asian" restaurants, typically a Chinese +
> > > > Indian + Thai combo) who could certainly do justice to that.
> > > If you like sugar on your shrimp. Coconut shrimp is horribly sweet.
> >
> > That's commercial factory stuff. Not, if you grate it yourself. I'd hate the stuff on shrimp.
> You're familiar with the local Thai restaurants and where they source
> their ingredients?
>
> Apparently it's now also popular at Caribbean restaurants.

I'm not familiar with it. They probably aren't either. Only Japanese or French restaurants are held to knowing exactly where their ingredients come from.

On Sun, 16 Apr 2023 13:16:27 -0700 (PDT), bruce bowser
<bruce1.9bowser@gmail.com> wrote:

>On Sunday, April 16, 2023 at 1:01:23?PM UTC-4, Peter T. Daniels wrote:
>> On Sunday, April 16, 2023 at 11:12:08?AM UTC-4, bruce bowser wrote:
>> > On Sunday, April 16, 2023 at 9:25:09?AM UTC-4, Peter T. Daniels wrote:
>> > > On Saturday, April 15, 2023 at 6:40:08?PM UTC-4, Phil Carmody wrote:
>> > > > TonyCooper <tonyco...@gmail.com> writes:
>>
>> > > > > I like shrimp in any form, but often order "coconut shrimp". Larger
>> > > > > shrimp are used, and they are breaded in dried coconut instead of
>> > > > > bread crumbs.
>> > > > This also sounds worthwhile hunting out. We do have some chefs in
>> > > > town (working for mixed "asian" restaurants, typically a Chinese +
>> > > > Indian + Thai combo) who could certainly do justice to that.
>> > > If you like sugar on your shrimp. Coconut shrimp is horribly sweet.
>> >
>> > That's commercial factory stuff. Not, if you grate it yourself. I'd hate the stuff on shrimp.
>> You're familiar with the local Thai restaurants and where they source
>> their ingredients?
>>
>> Apparently it's now also popular at Caribbean restaurants.
>
>I'm not familiar with it. They probably aren't either. Only Japanese or French restaurants are held to knowing exactly where their ingredients come from.

The discussion got a bit off-track when Phil brought up "asian"
restaurants as a place to get coconut shrimp. That may be the case
where Phil lives, but in this area coconut shrimp is frequently seen
on the menu of any restaurant that serves seafood (in addition to
non-seafood menu items).

My perspective, of course, is that of a Floridian where fresh shrimp
is available for any restaurant. It's also from the perspective of
someone who prefers seafood to other meat choices and often picks
restaurants because they offer seafood choice.

My son-in-law - who lives in the Jacksonville FL area - frequently
goes "shrimping" at night on his boat. Commercial shrimpers operate
during the day, but individuals have more success at night. They
mount lights on the side of the boat and toss shrimp nets in the
water. The shrimp are attracted by the light.

There's a comment above about coconut shrimp being "horribly sweet".
I'd regard it as being "pleasantly sweet" if I had to rank the
sweetness, but don't detect it being particularly sweet at all.

--

Tony Cooper - Orlando,Florida

On Sunday, April 16, 2023 at 5:59:26 PM UTC-4, TonyCooper wrote:
> On Sun, 16 Apr 2023 13:16:27 -0700 (PDT), bruce bowser
> <bruce1....@gmail.com> wrote:
> >On Sunday, April 16, 2023 at 1:01:23?PM UTC-4, Peter T. Daniels wrote:
> >> On Sunday, April 16, 2023 at 11:12:08?AM UTC-4, bruce bowser wrote:
> >> > On Sunday, April 16, 2023 at 9:25:09?AM UTC-4, Peter T. Daniels wrote:
> >> > > On Saturday, April 15, 2023 at 6:40:08?PM UTC-4, Phil Carmody wrote:
> >> > > > TonyCooper <tonyco...@gmail.com> writes:
> >> > > > > I like shrimp in any form, but often order "coconut shrimp". Larger
> >> > > > > shrimp are used, and they are breaded in dried coconut instead of
> >> > > > > bread crumbs.
> >> > > > This also sounds worthwhile hunting out. We do have some chefs in
> >> > > > town (working for mixed "asian" restaurants, typically a Chinese +
> >> > > > Indian + Thai combo) who could certainly do justice to that.
> >> > > If you like sugar on your shrimp. Coconut shrimp is horribly sweet..
> >> > That's commercial factory stuff. Not, if you grate it yourself. I'd hate the stuff on shrimp.
> >> You're familiar with the local Thai restaurants and where they source
> >> their ingredients?
> >> Apparently it's now also popular at Caribbean restaurants.
> >I'm not familiar with it. They probably aren't either. Only Japanese or French restaurants are held to knowing exactly where their ingredients come from.
>
> The discussion got a bit off-track when Phil brought up "asian"
> restaurants as a place to get coconut shrimp. That may be the case
> where Phil lives, but in this area coconut shrimp is frequently seen
> on the menu of any restaurant that serves seafood (in addition to
> non-seafood menu items).

Red Lobster (not that I've ever been to one) has been advertising their
"shrimp three ways" feature -- apparently you can choose any three of
their myriad ways of preparing shrimp. They don't tell you how the price
compare with a full entrée of any one of the shrimp dishes.

I have been (once each) to an Olive Garden and the mall food court
staple Sbarro's. They share the trait of offering pretty Italian dishes
with no flavor at all, and I expect the same would be true for the
similar chains.

I did find a few things at Panda Express that were not unacceptable,
and then they started posting calories-per-portion, which sent me to
the nutrition charts at the web site, and it turns out most of their stuff
is loaded with sugar.

> My perspective, of course, is that of a Floridian where fresh shrimp
> is available for any restaurant. It's also from the perspective of
> someone who prefers seafood to other meat choices and often picks
> restaurants because they offer seafood choice.
>
> My son-in-law - who lives in the Jacksonville FL area - frequently
> goes "shrimping" at night on his boat. Commercial shrimpers operate
> during the day, but individuals have more success at night. They
> mount lights on the side of the boat and toss shrimp nets in the
> water. The shrimp are attracted by the light.
>
> There's a comment above about coconut shrimp being "horribly sweet".
> I'd regard it as being "pleasantly sweet" if I had to rank the
> sweetness, but don't detect it being particularly sweet at all.

I also prefer the "95%"-rated chocolate bars from the ones that offer
varied percentages. They are wonderfully bitter.

On Sunday, April 16, 2023 at 11:12:08 AM UTC-4, bruce bowser wrote:
> On Sunday, April 16, 2023 at 9:25:09 AM UTC-4, Peter T. Daniels wrote:
> > On Saturday, April 15, 2023 at 6:40:08 PM UTC-4, Phil Carmody wrote:
> > > TonyCooper <tonyco...@gmail.com> writes:

> > > > I like shrimp in any form, but often order "coconut shrimp". Larger
> > > > shrimp are used, and they are breaded in dried coconut instead of
> > > > bread crumbs.
> > > This also sounds worthwhile hunting out. We do have some chefs in
> > > town (working for mixed "asian" restaurants, typically a Chinese +
> > > Indian + Thai combo) who could certainly do justice to that.
> > If you like sugar on your shrimp. Coconut shrimp is horribly sweet.
>
> That's commercial factory stuff. Not, if you grate it yourself. I'd hate the stuff on shrimp.

You're familiar with the local Thai restaurants and where they source
their ingredients?

Apparently it's now also popular at Caribbean restaurants.