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G'day Folks.
I hope you lot are more tolerant than those Philistines from the TOOLS and TIPS section. Disgraceful lot, I tell you.
Tonight's meal was dead basic, and has huge potential: pide, boiled prawns from down the creek, black olives, fresh tomato and basil. I'm almost pleased that the constant ringing of the phone foreshortened the planned menu: less can indeed be more.
Negatives: oven floor was fine, but ceiling had cooled too much = rare pide.
Positives:fresh bread plus sublime prawns is second only to fresh bread and sublime mudcrab. So I suffer quietly...long sigh..haha - aaahh. Yes!
Tip. We caught a truckload of prawns last December. To defrost, cover with sea water [roughly 30g salt /litre rain(drinkable) water], and leave 'em there for an hour or two. If boiling, 2 minutes is about right. As soon as they float, scoop 'em out. Overcooked = Blaarth, eh.
And I would welcome other techniques.
Jeff.
I hope you lot are more tolerant than those Philistines from the TOOLS and TIPS section. Disgraceful lot, I tell you.
Tonight's meal was dead basic, and has huge potential: pide, boiled prawns from down the creek, black olives, fresh tomato and basil. I'm almost pleased that the constant ringing of the phone foreshortened the planned menu: less can indeed be more.
Negatives: oven floor was fine, but ceiling had cooled too much = rare pide.
Positives:fresh bread plus sublime prawns is second only to fresh bread and sublime mudcrab. So I suffer quietly...long sigh..haha - aaahh. Yes!
Tip. We caught a truckload of prawns last December. To defrost, cover with sea water [roughly 30g salt /litre rain(drinkable) water], and leave 'em there for an hour or two. If boiling, 2 minutes is about right. As soon as they float, scoop 'em out. Overcooked = Blaarth, eh.
And I would welcome other techniques.
Jeff.
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