Lukaas

Nice one rose ...

Nice , will try this method ...

Hi all, really want to keep this thread going! I'm trying to perfect the Pad Prik King style dry red curry after trying it at Spice Siam in Sydney. I'm adjusting the glangal levels and dry prawns in my paste tonight after a reasonable but not stellar result last time. Jump on board and share your attempts....

You know you're a cook when you own a $600 knife and drive a $2000 car....

HOME MADE..........

Painted Cray....

Im sure the export product is first rate. Up there with our tuna. I am talking domestic supply when I talk about dissapointing outcomes....

Lukaas, is there a commercial fishery in Australia for these creatures? ← Yes there is, but the overall handling of our seafood in Australia, particularly in the retail environment is very disappointing. Foe example you will rarely see these bugs sold live, even at the fishmarkets in Sydney,they are sold boiled and due to slow turnover, and average temp control, a lot of people are dissapointed when they buy them. Then your typical Sydney fishmonger will display these guys sitting on ice, rather that buried in ice which is a huge mistake imo. Judging by the comments we get, when we are catching the during the winter, most Aussies have never tasted a really fresh lobby which is quite sad really. Im am keen to try these French lobbies next time Im in Europe so I can make a comparison. Till then, Ill be eating these ones quite happily....

I always thought that the single most important factor for how good homerus americanus could be was how recently it left he ocean. I might add that there were four divers this day, the posession limit is two per diver.