Few prawns

[JDP]

My daughter just popped in front of our place with the scoop net for a few prawns. Not bad for 30 mins effort, not as good as pot noodles but at least these are free😉

Edited November 27, 2021 by JDP

[Andy135]

They look tasty. Top scooping 👍

[Geoff]

10 minutes ago, Andy135 said:

They look tasty. Top scooping 👍

Prawns tasty? Ugh! Even "Pot noodles" would be tastier IMHO, but I would not eat any of them. Just had a really tasty traditional "roast dinner" and surprisingly the meat M&S slow cooked beef - now that was tasty. Geoff.

[Saintly Fish]

7 hours ago, Geoff said:

roast dinner

My worst nightmare! 
I hate them, not that they taste that bad, just I was force fed them every week as a kid. Now I can afford to buy my own food, it's the absolute last thing I'll eat. 

[Saintly Fish]

29 minutes ago, JonC said:

What is really odd is when people go to a restaurant and eat a roast. WTF?

Yep, how weird is that? If you go out to eat, have something you can't get at home!

[JDP]

58 minutes ago, Saintly Fish said:

My worst nightmare! 
I hate them, not that they taste that bad, just I was force fed them every week as a kid. Now I can afford to buy my own food, it's the absolute last thing I'll eat. 

Much has to do with the prawn species themselves, they don't simply all taste the same and the way they are cooked also has much to do with taste as well as how fresh they are. I never rated them when I lived in the UK, even the ones we caught ourselves. In saying that even the local lobsters we get are considered the better tasting of the numerous species we get here and the highest in value but still rank bellow slow cooked pork in my opinion. I eat a fair amount of fish and locally hunted deer (six species), goats and pigs so rarely eat any bought meat. 

[Saintly Fish]

1 hour ago, JDP said:

Much has to do with the prawn species themselves, they don't simply all taste the same and the way they are cooked also has much to do with taste as well as how fresh they are. I never rated them when I lived in the UK, even the ones we caught ourselves. In saying that even the local lobsters we get are considered the better tasting of the numerous species we get here and the highest in value but still rank bellow slow cooked pork in my opinion. I eat a fair amount of fish and locally hunted deer (six species), goats and pigs so rarely eat any bought meat. 

Prawns I love @JDP, I was referring to the roast dinner!  
#youmustreadproper

[JDP]

10 minutes ago, Saintly Fish said:

Prawns I love @JDP, I was referring to the roast dinner!  
#youmustreadproper

I recently made a big jump forward in all our cooking of meats and fish by investing in a Thermapen mk4, which I believe is a UK manufactured high end calibrated temp probe. Cooking meats and fish to that perfect temp has been a game changer.

 

[Saintly Fish]

7 minutes ago, JonC said:

I can take it or leave it with shellfish, they always look good but are reliant on seasoning etc. Prawns always look good but are fiddly unless you like eating the heads. 
What is the difference better shrimps and prawns? 

Size?

[JDP]

Size and a slightly different shell as well as prawns have claws on three legs where shrimps have two. There is a really quick way of removing the meat from the shell.

[Andy135]

25 minutes ago, JDP said:

I recently made a big jump forward in all our cooking of meats and fish by investing in a Thermapen mk4, which I believe is a UK manufactured high end calibrated temp probe. Cooking meats and fish to that perfect temp has been a game changer.

 

Yes, I have a similar digital temp probe. Does degrees F and C with pinpoint accuracy and allow me to take the guesswork out of medium/medium rare meats on the BBQ, oven or skillet.

[Saintly Fish]

4 minutes ago, Andy135 said:

skillet

Jesus you are posh!

[Andy135]

3 minutes ago, Saintly Fish said:

Jesus you are posh!

What? You never used a skillet to sear your steak? Gives those seared lines on the meat and keeps the meat out of the fats that drip off. Plus you can then use the fats with a splash of red wine to make a jus to drizzle over the meat once it's rested.

 

[mike farrants]

5 minutes ago, Andy135 said:

 make a jus to drizzle over the meat once it's rested.

 

you spelt gravy wrong.......

[Saintly Fish]

14 minutes ago, Andy135 said:

What? You never used a skillet to sear your steak? Gives those seared lines on the meat and keeps the meat out of the fats that drip off. Plus you can then use the fats with a splash of red wine to make a jus to drizzle over the meat once it's rested.

 

Never used or seen one. And adding wine (or any sauce) to a steak is a crime punishable by death in my house! Steak has enough great natural flavour without the need for masking. 
Next you're (spelt correctly) going to tell me you like steak cooked and not raw? 

[Andy135]

11 minutes ago, Saintly Fish said:

 Next you're (spelt correctly) going to tell me you like steak cooked and not raw? 

Like I said above, medium or medium rare for me thanks.

#shouldhavegonetospecsavers

11 minutes ago, Saintly Fish said:

Never used or seen one. And adding wine (or any sauce) to a steak is a crime punishable by death in my house! Steak has enough great natural flavour without the need for masking. 

A good jus should complement and enhance the natural flavours, not mask it. If you've had sauces that mask the flavour then it's either because the chef didn't know what he was doing, or the cut of meat was below par and he needed to hide the fact by using an overpowering sauce.

[Saintly Fish]

7 minutes ago, Andy135 said:

Like I said above, medium or medium rare for me thanks.

#shouldhavegonetospecsavers

A good jus should complement and enhance the natural flavours, not mask it. If you've had sauces that mask the flavour then it's either because the chef didn't know what he was doing, or the cut of meat was below par and he needed to hide the fact by using an overpowering sauce.

You see, you have no concept of a decent steak. You over cook it AND add a jus to enhance flavour. 
A proper cut of steak that's cooked well (Blu/rare) needs nothing else to be perfect! 😝

[Andy135]

3 minutes ago, Saintly Fish said:

You see, you have no concept of a decent steak. You over cook it AND add a jus to enhance flavour. 
A proper cut of steak that's cooked well (Blu/rare) needs nothing else to be perfect! 😝

A lazy mans excuse for "cooking"! No caramelisation of the sugars in the meat, no tenderisation of the meat fibres, pah!

[Saintly Fish]

40 minutes ago, Andy135 said:

A lazy mans excuse for "cooking"! No caramelisation of the sugars in the meat, no tenderisation of the meat fibres, pah!

Heathen 

[mike farrants]

And how would you like your beef pot noodle Sir?

Dry, medium or runny?

with or without the sachet of tomato sauce?

hmm sir? 

suits you sir. 

[GPSguru]

12 hours ago, Geoff said:

Prawns tasty? Ugh! Even "Pot noodles" would be tastier IMHO, but I would not eat any of them. Just had a really tasty traditional "roast dinner" and surprisingly the meat M&S slow cooked beef - now that was tasty. Geoff.

The ‘shoulder of Lamb’ and also the ‘pulled pork’ are also very tasty.

Also, most folk here tend to overcook prawns which makes them tasteless and rubbery. Cooked until just pink and they are very nice, however, fresh Langoustines are better.

[Odyssey]

Gower prawns…. Not been out for a few years but very tasty 

[Saintly Fish]

25 minutes ago, Odyssey said:

Gower prawns…. Not been out for a few years but very tasty 

I'm surprised they don't fall out. 

[JDP]

Our prawns are dropped into boiling sea water from the location they were caught, with many people taking large boil pots to cook them where they catch them (also ice for rapidly cooling them). Prawn shrimp differences https://www.southernliving.com/food/seafood/difference-between-shrimp-prawns

 

 

[Geoff]

12 hours ago, Saintly Fish said:

Next you're (spelt correctly)

At last - after how many tries? Geoff.😉