Both high heat and low have their attributes, but I will agree that with a meat like shrimp that is best served at a very precise "doneness" slow cooking is the enemy and flash cooking is better.
High heat and maillard are good for even a slow dish that is then turned down low and simmered after being seared.
Originally Posted by Die_Yankees_Die
I can't grow things. I kill everything. What's that old joke? "I killed my cactus which bums me out because it means I'm less nourishing than a desert." Fortunately for me my wife is a professional gardener. She got her Masters at UM in conservation biology and has been doing the organics thing for going on a decade. She grows me all of my fresh veggies. Since I'm picking up beer making, I've convinced her to trellis our backyard and grow hops. When she realized it would turn our backyard into a sort of shade hanger, she agreed. FRESH HOPS ON THE WAY!
creamygoodness is a bold eater, eh? My kind of guy (girl?)! If there's one thing I can't stand it's people who have a billion food peculiarities. I learned to like everything. EVERYTHING. Although that was put to the test in Africa when I ate giant locusts...but either way. Chicken brains, spicy food competitions, steamed beef head, veal tongue (a french delicacy), yes please.
I changed my mind. I no longer like you......
Your wife grows peppers and veggies and hops FOR YOU????????lol.
Wow. I an envious! She sounds like a cool chick.
I am a lot more adventurous than many of my friends, but UNI sashimi (raw sea urchin) was about the most adventurous I had gotten.
Chicken hearts are next!