Apparently they use cheesy vegemite as bait for the shrimps.
Good call:)
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Apparently they use cheesy vegemite as bait for the shrimps.
Good call:)
M'Sahib brushed up her farang cooking skills yesterday, with a very good marinated pork shoulder steak with steamed veggies. She will be allowed to do it again.
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You can catch them off jetties, or anywhere else they might be in estuaries with a cast net. They'll be School prawns or maybe Banana prawns, but the bigger species like Tigers and Kings are caught offshore in deeper water by trawlers at night and there's not much better than buying a few kg's off them that were caught and cooked onboard a few hours ago once they get back to Port each morning and tie up.Quote:
Originally Posted by TheRealKW
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Got to agree with LT that the prawns here aren't as good, but I really can't explain why. The best of them are ocean caught Tiger prawns but they still don't have the same texture or flavour. They're ok, but not the same.
Could it be the water temperature? I know I much prefer Atlantic lobster to the ones here as the flesh is much firmer and sweeter due to the low ocean temperature.
Cold water is more dense in nutrients so that is why cold water fish tend to taste better than warm water fish.Quote:
Originally Posted by aging one
Cheers.Quote:
Originally Posted by Headworx
Fair point AO. The salinity of the water they're caught in could have something to do with it too, along with whatever it is they feed on. We need a Marine Biologist here :)Quote:
Originally Posted by aging one
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Bless her for not making a cross of the carrots and for not sprinkling the sauce in an artistic pattern on the plate!Quote:
Originally Posted by PAG
Chicken and potato Massaman curry..
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^ Brilliantly adapted for the British palate..:)
^
A red wine sauce would set that off a treat.
I added Dijon mustard and mint jelly sauce right after that photo
Nice rack, lacking gravy in my opinion.
But then again, Id eat gravy for breakfast with bread n butter. :)
Cheers PAG & Chitty. I will take your advice/Suggestion to the customer, Ms. 9 and see what she says
What you gonna do with that half bulb of garlic?
Best down half a pint of Listerine in the morning before work if you're gonna munch on it. :)
Quote:
Originally Posted by Bogon
Oven roasted. Delicious, soft and creamy.
I have two difficult meetings later this morning, one of whom I just want to fuck off. So I will forgoe the listerine
Someone want to employ you? Tell them to go fcuk themselves..Quote:
Originally Posted by TheRealKW
Ummmm? Yes, who wants to work anyway. These are dole office mandated job interviews, how did you guess???
So I was chatting at the "Braking Bread" thread by "dirk diggler " and i mentioned that I was also getting into baking, though nowhere near his level and that one of the attachments to my Kichen aid mixer was a meat grinder/ sausage maker and that for the first time ever i was trying my hand at sausage making . and posted a picture of the sausages that I had made but had not cooked yet.
So we let them stand in the refrigerator for 24 hrs for the flavors to defuse and today I cooked a couple for lunch;
IMO they were the best sausages I had ever eaten. and they were not very hard to make. If interested look on YouTube for videos, that's how I learned, ot PM me .
These are Thai sausage. - Ground pork , Chopped up in the food processor, Chilly peppers, scallions, onions .lemon grass, kalanga root. ad fish sauce, white pepper , and either cooked noodles or sticky rice.
PS: the sausage were cooked in the airfryier .
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They look sensational
For Christmas not enough people for a turkey, tired of chicken. So saw this in Foodland and picked it up. I will still do stuffing, mash and gravy and some green beans to accompany the roast. Light rub on it today for 24 hours.
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I never liked turkey anyway, but I do like stuffing . And the above has the potential to be fabulous. Cant wait to see it done.:)Quote:
Originally Posted by aging one
Merry Christmas and a Happy, Healthy and wealthy New Year!!
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Some Boxing Day nibbles and wine while I finish of Alice in Borderland on Netflix
I get to cook Sunday Lunch...
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BTW, does anyone else ignore the health warnings and stuff their chicken anyway? I always prefer stuffing that way, rather than cooked separately.
Also, the wife made the gravy, she likes it thicker than I prefer but it turned out well after thinning a little with red wine.