Apparently they use cheesy vegemite as bait for the shrimps.
Good call
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.
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.
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.
Chicken and potato Massaman curry..
^ 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.
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 .
The sooner you fall behind, the more time you have to catch up.
They look sensational
Some Boxing Day nibbles and wine while I finish of Alice in Borderland on Netflix
I get to cook Sunday Lunch...
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.
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