Serious Eats - seriouseats.com

@chiff - yep, I read it, and found it fascinating...it also made me happy because I don't own a single poly board:-).

@Butrflygirly - funny you should mention Old Bay, my husband is a big fan of the stuff and if he happens to be nearby when I make shrimp salad, he makes sure that I add Old Bay to the mix, both to sprinkle the shrimp after the brining and in the poaching liquid. Just adjust the amount of salt and black pepper in this case.

If I were to drop scallions, I'd use a bit more dill (just me and my love for green:-)), and, perhaps, chives, but it definitely isn't a big deal. Oh and I'm so glad you love the Horseradish sauce (ever since I discovered it, it's become my regular pantry item), because it does add that subtle "extra" layer of flavour, but on the other hand, if you didn't like it or were not familiar with it, I didn't want to imply that you can't make the salad without it, because you certainly can.

Now I'm curious about your Chilli:-).

@Butrflygirly - sorry I haven't replied sooner (was away from the computer, which is a rare case:-)). Hope it's not too late.

First of all, I always brine my shrimp - I've learnt (empirically) that the same recipe will always taste better when the shrimp are brined (that is, the shrimp will always be plumper and juicier when brined). So, for 2 lbs of shrimp I use 2 quarts of water with 1/2 cup of kosher salt and 1/4 cup sugar (dissolved, of course). They only need an 45 min to an hour (in the fridge). I usually use slightly less water and add a cup of ice cubes. For the salad, I actually prefer using larger shrimp and chop them roughly once they're cooked.

After that, I drain the shrimp, pat them dry and sprinkle them with a mixture of salt, black pepper, garlic powder and sometimes, paprika. In the meantime, I bring to a boil a mixture of: water (about 4 quarts), white wine (1 cup - you can use lemon juice for acidity instead), 2 small (or one large) bay leaves, 5-7 whole black peppercorns, salt and garlic powder or granules (or a tsp of freshly mince garlic). Once this stuff boils, I drop the shrimp in, lower the heat to simmer and watch the shrimp like a hawk - I usually don't let them cook longer than 3-5 minutes. Once they turn pink, I try one (OK, you don't have to do that:-), just let them cook an extra minute if you're not sure they're ready), and fish them out with a slotted spoon. I let them cool and chop.

Now, I have two types of shrimp salad - one is with mayonnaise, the other one is with sesame-soy dressing. The first one includes: 1 oz capers (one little jar), 2 celery ribs (diced very finely), 1 bunch scallions (both green and white parts, chopped), some minced dill (about 2-3 tbsp), about 2/3 cup of mayo (I always start with 2 tablespoons and then add as needed. Now, I usually use homemade mayo, made with walnut or hazelnut oil, but I've made it with Hellman's too, and it was good), and - completely optional: a couple of teaspoons of Manischewitz Creamy Horseradish sauce with lemon (I once added it because I happened to have it at the time and was curious, and I really loved it).

I don't remember the exact quantities for the second one (haven't made it in a couple of months), but I'll tell you "more or less". It includes: cooked and thoroughly rinsed soba noodles (the soba noodles we buy, come separated into little bunches - I use two bunches, I just checked, each bunch is 3.2 oz), one bunch of scallions (very thinly sliced), one fresh red bell pepper (julienned), some toasted sesame seeds and the dressing. Now, I don't remember the exact amount of the dressing ingredients (I just make it, taste it and add whatever is missing, you know), but just to give you an idea: soy sauce (let's say, 1/2 cup), about 1/2 tsp minced garlic, about 1/2 tsp of minced ginger (you can certainly use more, depending on how gingery you like it), 1 tbsp of rice vinegar, 1 tbsp of sesame oil and some red pepper flakes.

Woops, I didn't realise this post turned out so long - sorry!

Er...I have to admit to using Sandy-isms from time to time. Like, groshery store, vinnie-garette, eXpresso, maRs-capone, melk, you can see allll the fllllavour, lllllieteralllly, lllil, INto (as in, "INto the bowl goes my potatoes"), to name just a few. I honestly find them irresistible.

My mother-in-law doesn't eat or enjoy food all that much (she is one of those people who, having eaten 3 lettuce leaves, go on and on for the next 30 minutes about how full they are). But luckily, I've noticed that she may occasionally have a biscotto with her coffee (yes, just one, but that's something). So I'm going to make a batch of pistachio and cranberry biscotti for her (although I still make change it to chocolate & walnut, we'll see). Tomorrow I'll be hunting for a pretty biscuit tin or, failing that, a cellophane bag or something like that.

Sriracha is a fun, fun thing to use.
I discovered it last year in the dorm, and love that it adds the spice without the overwhelming of vinegar in most hot sauces. Considering, I was in northern Louisiana, the land of Tabasco, so I grew far more accustomed to it than I really wanted.
If you add a kick, you can make a dish more interesting. But if you add an assaulting kick, you'll kill your dish.

^5 Wookie - spread the word! :D

@chiff--I read the article and sent it to my friends who favor the plastic over the wood.

Anyone remember a show with Graham Kerr where he used a glass cutting board? I couldn't hear that knife blade screeeeee, scratch, screeeee so I didn't watch it many times. That's got to be the absolute worst - glass.

PS - my dog knows the sound of my knife on my cutting board and generally joins me in the kitchen. That sound is Pavlovian for, "Come to the kitchen! Something might fall!"

@chiff0....i've always used poly boards.....coz thats what i'm used to from work....but after readin that article from the nyt i think i'll be on the lookout for a wooden board !!!