Comments for Kiosk Hello

Comment on A Distraction about Smoked Shrimp by Jon

Jon — Tue, 19 Aug 2008 20:31:42 +0000

Let me recommend the smoked shrimp at Cocoon’s in Seagrove Beach, Florida. When asked over the counter what the shrimp should be served with proprietor Mike LaDow answered “Shrimp! Just shrimp!” They are smoked in the shells and delicious chilled. The small food-to-go shop also offers a fabulous smoked tuna dip.

Comment on Jason Pouches On the Line by Nanook of New York

Nanook of New York — Tue, 12 Aug 2008 17:32:41 +0000

I figured as much. Thanks - the zippers are great. So are the bags, but the zippers really give the plastic some personality. LOVE your site BTW…

Comment on Jason Pouches On the Line by admin

admin — Tue, 12 Aug 2008 17:14:36 +0000

hi
Jason bought them either on 39th street or in the LES, not sure where, sorry!

Comment on Jason Pouches On the Line by Nanook of New York

Nanook of New York — Tue, 12 Aug 2008 16:52:22 +0000

Love your pouches…where did you buy your zippers?

Comment on The Bags are happening! by ReadyMade » Blog Archive » “Happening” this weekend: Plastic Oh No Bag

Mon, 04 Aug 2008 14:48:46 +0000

[...] York’s Kiosk (look for our story on the shop in the August/September issue of ReadyMade) for Plastic Bag Happening, the second event in the store’s ongoing series of [...]

Comment on A Distraction about Smoked Shrimp by Denise

Denise — Fri, 01 Aug 2008 23:16:17 +0000

Not very long ago, I had smoked Maine shrimp prepared by Browne Trading in Portland (ME - there are two, for those on the west coast). Maine shrimp are also different from Gulf shrimp in that they are smaller and sweeter - the meat is more tender and they do seem to taste more of the sea. Bought fresh locally, it’s the whole fish - head,roe, and not usually cleaned. The fishing season is very short and I don’t know that they’re available elsewhere, at least readily. However, Browne Trading imports and sells everywhere. If anyone were to have an interest, it may be worth an inquiry. They were so good that I think anyone who has enjoyed the Scandinavian product would find it an interesting try. Again, I don’t know the general availability and my experience was between December and February - which I think may be about the timing of the annual fishery .
My other comment is that I have a Burton stovetop smoker to make Memphis style ribs and jerked chicken at home. Not only is it good for these purposes, as well as for heavenly smoked tomato soup - but it also, quickly, efficiently and delightfully smokes shrimp - and other fish. I smoked the larger gulf shrimp as an accompaniment to a summer gazpacho - and honestly, no smoke, no smell and a decent result. The unit is remarkably self-contained and even with limited ventilation, there have never been any problems. I would say that the choice of smoking wood chips is probably key to a personal ideal result - for me, hickory would not be my choice for my next fish attempt.
Oh - and the unit is inexpensive and versatile. I don’t own stock. I happened upon a mention of it in a cookbook many years ago and rethought the idea of smoking indoors after a patrticularly snowy winter. Smoking outdoors - really smokey and off-putting to neighbors.

Comment on A new york coffee shop by emily

emily — Fri, 25 Jul 2008 15:52:44 +0000

hi guys! yes i love this place too - the proprietor always tucks his tie in the coolest fashion and everytime i’ve been there, all the ladies leave flirtatious lipstick blots on their napkins after lingering too long at the bar…i’ve always wanted those danesi paper cups on display on the shelf behind him too…

Comment on A Distraction about Smoked Shrimp by Marco

Marco — Fri, 25 Jul 2008 00:30:36 +0000

We had a fish smoker for sale on the site:) Anyway, I’d love to try that recipe. We are in the city though so I wonder what will happen if I fire up a smoker on the roof of the house we are living in…

Comment on A Distraction about Smoked Shrimp by Stuart

Stuart — Wed, 23 Jul 2008 23:44:32 +0000

U.S. style smoked shrimp.
Build a smoker, you don’t need a house.
Brine the shrimp around 20 minutes. You can add lemon or soy sauce to the brine if you like.
Cold smoke to taste. Around an hour.
Turn up the heat to 250 till cooked around 20 minutes.
I start with 5 lbs of shrimp shell them and end up with 2 lbs after all the taste testing.
Oh it helps to be a red neck
and I tried smoking tofu I found it tasted best fried in pork fat then smoked.
Bon appetite

Comment on A Distraction about Smoked Shrimp by Patrick

Patrick — Sat, 19 Jul 2008 22:31:00 +0000

I also love swedish smoked shrimp, and have been trying to find them in Vancouver since I came back from Stockholm last June. I’ve gone as far as taking a part time job with a small seafood company to see if I can convince them to smoke shrimp. Our side stripe shrimp from the North Pacific are pretty close to the ones found in Sweden, now all I need is a recipe! I imagine the shrimp are brined or marinated first.