It Was a Shrimpy Night...

-
Don't you just love this?
Something so dull...


Turning into something this fantastic and life-confirming!


AH!

Comments

Anonymous said…
Is it that kind of shrimps that you call "black tigers" and are a bit more expensive than the plain pink ones (I mean pink at first round you know).

 

Posted by LeeLoreya
Friday, February 04, 2005 9:25:00 AM
Anonymous said…
Exactly what they are, black tiger prawns. They're hilariously expensive, yes, but sometimes we're lucky and they sell them in 1-kilo bags - they're sold frozen, but around here, what at the fish monger looks like fresh shrimps would be de-thawed frozen anyways, and at something like 1 euro a pop!! I really like them and they definetly worth the splurge every now and again...
 

Posted by ZarahMaria
Friday, February 04, 2005 9:47:00 AM
Post a Comment

Popular posts from this blog

The Best Sweet Chili Sauce EVAH!

-
Image
(For an updated version - with better pictures! - please check this post .) So you're probably going: why on EARTH would I want to slave over my own chilisauce, when there are so many nice brands out there, that are even cheap? Well, I for one do, simply because this is the best one I've ever had. The taste may not be as the commercial kind, here you can taste every single ingredient - maybe I'm not able to taste the galangal from the ginger, but I know it's there! And there's just something weirdly satisfying about reading a recipe that says "2 tablespoons of chilisauce", then taking that little, dark, sweet-spicy smelling, sticky jar of your own homemade sauce out of the fridge, instead of a large bottle. I'm weird like that, but I do like that feeling... Sweet Chili Sauce Makes three small jars (250 ml each) You need: 10 cloves of garlic, peeled 4 large red chilies, stems removed 3 thumbs of fresh ginger, peeled and roughly chopped 1 th...
Read more

Diary of a Sourdough Apprentice - May 17th.

-
Image
Lavede efter Chad Robertsons opskrift, bare en halv portion - og det skal man passe på med, for fik puttet for meget salt i, og kæmpede så med at pille de (heldigvis!) store saltkrystaller ud igen, mens jeg vendte dejen. Brugte: Primært Gærda + 20 g. Rugpaul, cirka - 100 g. i alt. Begge flød fint. Halv/halv valset (Bornholms Valsemølle) og stenkværnet Skærtoft Skærtoft grov hvede Og så, ja... 17 g. salt. Fra sammenrør til formet ca. 5 timer. Kunne nok godt have hævet lidt mere inden shaping, men jeg skulle nå på vagt. Fik tre timer på køkkenbordet, inden den så røg på køl. Så ganske fin ud morgenen efter, kl 845, hvor den blev bagt af. Ovn opvarmet til 275, skruede ned til 250 + kraftig damp - men efter 2-3 minutter blev jeg en kylling, og skruede ned til 220. Derfor 20 min. i alt med kraftig damp, og så op på 250 i 5-6 minutter til farve. DOMMEN: Lidt tættere i krummen end de sidste par stykker, og skorpen lidt tynd. Jeg skal nok prøve at følge instruktionen - egentlig...
Read more

A Year of Brownies - June

-
Image
It's June, it's summer, it's HOT! Can't have the oven on for too long, so brownies, layered with ice cream from the lovely,  Foodbeam ? Hear hear! Only I never got so far as to do the cookie sandwiches - I just ate my cookies alongside banana ice cream from ParadIS . It was lovely! METHOD: This is a cookie, but unlike most cookies I make, there's no creaming of butter and sugar. Instead, you go the standard brownie route: melt chocolate and butter together, beat eggs and sugar, mix the two and add flour mixture. The batter ends up somewhat stiffer than a regular brownie batter, but only by a whisker. INGREDIENTS: These cookies use brown sugar - that's new, only my standard recipe has a mix of brown sugar and regular sugar. There's a - in comparison - tiny bit of sugar (30 grams), but that is more than made up for by the amount of chocolate - 200 grams. I used Valrhona Guanaja 70%. chocolate:egg:sugar ratio: Standard (January): 110:2:300 Meyer...
Read more