Re: Product Recall: for any of you in the US who eat canned tuna

Cindy Hamilton wrote:

On 2025-02-15, songbird <songbird@anthive.com> wrote:

Ed P wrote:
...sos...

My mother made it a few times a year decades ago.  It was OK, have not
seen the need to make it since though.

>
  it's ok, but not something i need to make myself.  too
much salt.
>
  as for a green peas in sauce dish last week at the
chinese place i had shrimp and green peas which would be
a very easy dish to make.
>
  take your favorite chicken broth, put just a hint of
garlic and ginger in it

>
Or to taste.  Which would be quite a bit for me.  a dab of
chili crisp would not go amiss, either.  And some salt,
FFS.

  chicken broth usually has plenty of salt.  whatever to
taste means.  for me the delicacy of shrimp flavor means
i don't normally like it heavily spiced, same for lobster
or scallops.

and some corn starch to thicken.
warm up some shrimp

>
Shouldn't I cook those shrimp first?

  most shrimp i use are pre-cooked and not from raw.
i'm sure most people understand the different requirements
for different shrimp.

and right in the last few moments
add green peas

>
Or add snow peas a little earlier.

  i like those crunchy.

(i.e. cook to your own taste or preference
for being done - i prefer them just warmed through).

  songbird