Lukaas
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Posts posted by Lukaas
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Nice , will try this method ...
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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....
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You know you're a cook when you own a $600 knife and drive a $2000 car....
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HOME MADE..........
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Painted Cray....
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I still love the lobsters of my home town and surrounding islands in the Outer Hebrides of Scotland,
Now living in NZ i find the crayfish a poor second,
Would they be the Painted cray?
1217485298_t[1].jpg
If so you are bound to be disappointed.... You just cant compare a painted to a spiny...
God its hard to post images here.... Is it just me????
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Its funny you should say the handling of Australian lobsters is so poor. I had a lovely Australian lobster the other day, which was delicious. Though I haven't had lobster more than half a dozen times in my life, all within the last two years.
Im sure the export product is first rate. Up there with our tuna.
I am talking domestic supply when I talk about dissapointing outcomes....
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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....
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I always thought that the single most important factor for how good homerus americanus could be was how recently it left he ocean.
Hi,
We find these crays hiding in cracks and holes in the rock ledges of the Pacific Ocean around the Northern Beaches of Sydney, Australia. We are not allowed to use any implement such as a hook, spear or snare, only a glove, a snorkel and fins.
The two odd shaped ones are called slipper crays and are prized for their flavour.
We simply chuck em on the barby after cutting em lengthwise, then some garlic butter maybe a sprinkle of seawater and a squeeze of lemon.
Until you have eaten a cray that was in the water 30 minutes ago, I dont think you can say you have eaten the worlds best lobster
Come and try one fat guy!!!!
Oh yeah, one of our dive club members is a Marine biologist and he insists that cutting the lobbie lengthwise is the most humane way of killing them, as the nervous system of the lobbie is immediately destroyed by the knife.....
I still put them to sleep in the freezer for ten minutes though...
Cheers Big Ears, Luke.
I might add that there were four divers this day, the posession limit is two per diver.
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Vietnamese Quick Braised Pork Belly
in Elsewhere in Asia/Pacific: Cooking & Baking
Posted
Nice one rose ...