Thread: Dinner

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.

Originally Posted by TheRealKW

Which jetties have you caught prawns off?

I thought prawns could be caught a) with a prawn trap or b) in shallow water/rock pools.

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.

Originally Posted by aging one

Could it be the water temperature?

Cold water is more dense in nutrients so that is why cold water fish tend to taste better than warm water fish.

Originally Posted by Headworx

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.

Cheers.

Originally Posted by aging one

Could it be the water temperature?

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

Originally Posted by PAG

M'Sahib brushed up her farang cooking skills yesterday

Bless her for not making a cross of the carrots and for not sprinkling the sauce in an artistic pattern on the plate!

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.

Originally Posted by Bogon

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.

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

Originally Posted by TheRealKW

I have two difficult meetings later this morning, one of whom I just want to fuck off.

Someone want to employ you? Tell them to go fcuk themselves..

Ummmm? Yes, who wants to work anyway. These are dole office mandated job interviews, how did you guess???

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.

Originally Posted by aging one

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.

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.
Merry Christmas and a Happy, Healthy and wealthy New Year!!

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.