Stupid - just found a pack of tails in glaze - bbe Nov 05. Look perfect. Been at -20C all through.
Eat them??
'course! ;D ;D ;D
Mmmm I would :P
I lurve scampi
You'd be mad not to. :P
On your heads be it!! But while you're listening - a repeat of an oldie.
They mostly have 'veins' which, of course, I remove. As is the advice with all bigger prawny things. But do you believe that - say Youngs - do this with all their breaded Scampi??
So!!
And do you peel langoustine-etc-in-shell at the table to devein them. Trust you're not sitting next to the Queen!!
....Wonder if the Queen would de-vein hers at a civil banquet.
Most probably she would avoid having them on a menu...
...langoustines that is, not Youngs breaded scampi!!! ;D
Tim I haven't a clue because usually if I buy shellfish I get them from my local fishmonger who prepares them for me as I prefer. I usually only buy prawns pre frozen.
I just eat them, warts'n'all, spitting out bits of shell as I go ... that may explain why I have never been invited to one of 'her' garden parties ;D
I will get my own back though, I will have a secret party and NOT invite 'her' ;D
I will have shellfish too !
Just the point, Anne - my raw ones are frozen - & have veins. So probably the
breaded ones do too??
Our fave Italian way to cook prawns (preferably those still with their heads and tails), shell on - called 'diavoletti' (little devils).
Wash and dry them (shell on, little eyes staring at you balefully)..cook them quickly in a pan of hot olive oil + loads of garlic + fresh chilli. Eat them with lemon, peeling off their shells then suck the brains out of the head
Delicious ;D
:-\
Nice recipe Lishka, think that may have happened to me when I was little, explains why I have a job driving about in the snow....!!!!
;D
Oh, yes!! And we're still here!!
And NOW I'm hungry! Clocked the tagliatelle, clocked the prawns... what was the sauce, Tim?
You are not the only one Alishka, I was pondering the same question, so please Tim?
Despite having close on 100 cook books, I so often these days use the web if I know they haven't got just what I want.
So - http://recipes.ksl.com/fullpage-12479e.php
I'm not kosher so I used Spice Mills sea salt-with-seaweed. I don't have pepper flakes, thought it meant 'pepper', so I roasted & chopped some frozen Aji chillies which are very mild. Too mild!! And green pepper always, rather than white! No full milk, so semi + cream. I only had that much scampi so reduced quantities to suit.
Worked fine though!
A lesson for me here - grow some mild chillies so the family will allow me to use them in communal dishes !
Thank you Tim
Like this!
Quote from: tim on March 13, 2006, 15:55:05
And green pepper always, rather than white!
SNAP! Think I may, just may, be addicted to green peppercorns..put handfuls of them into all sort of sauces. Barts used to sell dried green p/corns, but then they disappeared from the shelves & one could only get them in brine.......now, life really IS too short to wash & dry peppercorns! So now get my supply from Harvey Nix = £2.50 for 20g. They don't have them in the B'ham branch all the time, so they send to Lunnon for me - great service!
But there is still place for white pepper..think it has a great taste and smell & what else would I use for bechamel?
Pink peppercorns, tho.........ugh! don't rate them at all.
Curry, Apache are good all-purpose chillies too - Stephan introduced me to them (and sent me seeds) some 2-3 years ago & I've grown them ever since. Got bags & bags of them in the frezer at the mo.
béchamel?? Purist!!
but I don't pronounce it with the accent :P ;D
Just as long as you eat it that way! ;) ;)
Désolé, Lishka!!
NOW you're boasting, Tim ::)
Go on, then...you tell me how to put the accents on words and I'll tell you how to make the perfect be(acute accent)chamel...... ;)
Chambers' definition of an acute accent "a mark, originally indicating a rising pitch, now used for various purposes" (italics mine). Think that translates to mean "show-off"
;) 8) ;D
http://www.umanitoba.ca/faculties/arts/french_spanish_and_italian/accents.htm (http://www.umanitoba.ca/faculties/arts/french_spanish_and_italian/accents.htm)Have alook at that. I have a better website somewhere but can't find the link. Basically I use alt keys and numbers.
Oh no! I'm off topic again. :-[ :-[ :-[ :-[
Quote from: grawrc on March 14, 2006, 18:51:17
http://www.umanitoba.ca/faculties/arts/french_spanish_and_italian/accents.htm (http://www.umanitoba.ca/faculties/arts/french_spanish_and_italian/accents.htm)Have alook at that. I have a better website somewhere but can't find the link. Basically I use alt keys and numbers.
Oh no! I'm off topic again. :-[ :-[ :-[ :-[
Oh no you're not! You've given me the essential link so that I can 'talk' french recipes with Tim and blind him with a wealth of accented culinary knowledge.
I shall practice tonight and start tomorrow.... ;D ;D ;D