tag:blogger.com,1999:blog-20759216.post2515346059894511091..comments2024-03-26T21:10:11.253+01:00Comments on Cook (almost) Anything at Least Once: School PrawnsHaalohttp://www.blogger.com/profile/03291206056540101155noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-20759216.post-63744038465472976422008-04-11T13:03:00.000+02:002008-04-11T13:03:00.000+02:00Thanks Kittie - they are very hard to find here as...Thanks Kittie - they are very hard to find here as well, I think the restaurants buy it all!Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-78011923018609306112008-04-09T14:30:00.000+02:002008-04-09T14:30:00.000+02:00Mmmm - these look lovely, wish I could try some! ...Mmmm - these look lovely, wish I could try some! I'm thinking my fishmonger may not be able to get this variety though...!Laura Patersonhttps://www.blogger.com/profile/17588036645858886259noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-64991288589153857302008-03-27T12:01:00.000+01:002008-03-27T12:01:00.000+01:00Hi Trig - oh now I have another reason to get a Th...Hi Trig - oh now I have another reason to get a Thermomix!<BR/><BR/>Thanks Bia!Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-36526044407312861222008-03-25T19:54:00.000+01:002008-03-25T19:54:00.000+01:00Hello, I'm from Brazil and i have a blog from gast...Hello, I'm from Brazil and i have a blog from gastronomia too, your pictures is fabulous. came visit me. kisses (sorry my english) BiaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-20759216.post-22602277617006320972008-03-23T22:33:00.000+01:002008-03-23T22:33:00.000+01:00I couldn't agree more with George Calombaris. At w...I couldn't agree more with George Calombaris. At work we use the brains of all the crustaceans we use. When I prepare the lobsters for our maki I take out every drop of juice from the heads and blitz in the thermomix at 50 degrees until it turns pink and thickens. We also use the brains from the gambas rojas to enrich our salsa suquet and the brain liquid from our langoustines is chilled and usedTrighttps://www.blogger.com/profile/01386804439578267100noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-82428722083901053082008-03-22T06:50:00.000+01:002008-03-22T06:50:00.000+01:00Hi Peter - I thoroughly recommend The Press Club c...Hi Peter - I thoroughly recommend The Press Club cookbook - it's the next best thing to going to the restaurant. You can find out more about George from the Press Club website - www.thepressclub.com.au<BR/><BR/>Thanks Kitt<BR/><BR/>Thanks Kalyn - there was a lot of variance in size but that one was probably the biggest <BR/><BR/>Thanks Neen - if you know someone without a phobia of deep fat Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-14963383544745906522008-03-22T05:56:00.000+01:002008-03-22T05:56:00.000+01:00Don't s'pose you'd come the raw prawn with me...an...Don't s'pose you'd come the raw prawn with me...and tell me where you got them. I've been looking for these little fellas everywhere, there's a million things to be done with them. Heads and tails, it's all about the flavour, I have no problem with that.neilhttps://www.blogger.com/profile/17247582833451153687noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-41660350744354942992008-03-21T23:32:00.000+01:002008-03-21T23:32:00.000+01:00Yummmm. I tried deep fried shrimp heads for the fi...Yummmm. I tried deep fried shrimp heads for the first time at a sushi place, where we had just become best buds with the chef and he insisted that we try some. It was phenomenal. The only thing keeping me from replicating your recipe is a persistent phobia of deep fat frying. Thanks for the great photos!Neenhttps://www.blogger.com/profile/10669218258335429493noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-35093008594409975682008-03-21T15:23:00.000+01:002008-03-21T15:23:00.000+01:00Very interesting post. I had no idea they could b...Very interesting post. I had no idea they could be that big. Would love to try them!Kalyn Dennyhttps://www.blogger.com/profile/02499065771517548587noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-4848350768699829912008-03-21T15:15:00.000+01:002008-03-21T15:15:00.000+01:00Wow, that's huge! Looks delicious, too.Wow, that's huge! Looks delicious, too.Kitthttps://www.blogger.com/profile/16673726727402668186noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-62503757926486937082008-03-21T14:27:00.000+01:002008-03-21T14:27:00.000+01:00I was struck with your mention of a Greek dish. I'...I was struck with your mention of a Greek dish. I've never heard of this fellow but I'll do a search.<BR/><BR/>As for prawns, at the very least...such the juices out of the head...Ummm!Peter Mhttps://www.blogger.com/profile/01907758539058786065noreply@blogger.com