In a small bowl, whisk together the lemon juice, pickle brine and salt. Pour over the tofu. Add some of the reserved tofu water to submerge the tofu completely if necessary. Seal the jar with a lid, ...
The residue generated from the processing of shrimp for the separation of the filet has been the subject of study by various segments of the chemical, pharmaceutical, and animal nutrition industries.
The odd pairing of shrimp and grits first appeared in the “Charleston Receipts” cookbook in 1950. But most historians and authors say it was cooked in Africa and Lowcountry homes well before ...