How to Cook Everything, Except Shrimp

It's never been a secret on this blog, that I would eat shit - if Mark Bittman cooked it and declared it was fabulous. I adore his food philosophies about cooking techniques, flavor combinations and serving styles. You won't find him making anything that includes molecular gastronomy, and the iPhone app that accompanies his book is the bee's knees.

There is ONE area that I have major differences of opinion with him about. The timing on shrimp cookery. His recipes repeatedly list shrimp cooking times that if you followed, would yield chewy, overcooked, inedible crustaceans. Here's just one example. If it took 10 minutes to cook you would cry at how much shrimp you've wasted. I've even emailed him about a recipe that appears on epicurious of his where all the reviews talk about the dish being wildly overcooked. No response.

Now, I can grant him this ONE oversight - but I'm tickled how it is so consistent.

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