Author Topic: Sagely, culinary advice.  (Read 14898 times)

0 Members and 2 Guests are viewing this topic.

Offline smokester

  • Administrator
  • Q
  • *
  • Posts: 15834
  • Gender: Male
  • Da mihi castitatem et continentiam, sed noli modo!
Re: Sagely, culinary advice.
« Reply #30 on: May 27, 2012, 02:45:18 PM »
anyone ever used curry plant and what do you use it for. I have a large plant in  a pot.

ref Helichrysum italicum  http://en.wikipedia.org/wiki/Helichrysum_italicum

Not exactly sure what it could be used for? 
Don't put off until tomorrow, what you can put off until the day after.

There is an exception to every rule, apart from this one.

Offline smokester

  • Administrator
  • Q
  • *
  • Posts: 15834
  • Gender: Male
  • Da mihi castitatem et continentiam, sed noli modo!
Re: Sagely, culinary advice.
« Reply #31 on: February 24, 2015, 05:06:38 AM »
I can't believe I've never encountered these before, but today I saw some macrobrachium rosenbergii in a freezer food shop I use.

Does anyone have any experience of these?  I'm a massive prawn fan but I think I'd have to split these beauties into bit size pieces and cook them, and that would defeat the purpose of something so large.

My instinct is just to cook them like I would a lobster - just scaled down.
Don't put off until tomorrow, what you can put off until the day after.

There is an exception to every rule, apart from this one.

Offline 6pairsofshoes

  • Homo Superior
  • ******
  • Posts: 3475
Re: Sagely, culinary advice.
« Reply #32 on: February 24, 2015, 05:18:13 AM »
I've used multiple Indian recipes that called for curry leaves.  The plant is useful and I've always wanted to have one so I'd have them fresh and available.  I make a Malabar Chicken Curry that calls for a couple of them.  They're really nice.

Sorry for the late response, goldy, but I just saw the question.

Offline xtopave

  • Moderator
  • Q
  • *
  • Posts: 28876
  • Gender: Female
Re: Sagely, culinary advice.
« Reply #33 on: February 24, 2015, 07:32:13 AM »
...macrobrachium rosenbergii...

I googled that and found this pic in Wikipedia and they're grilled. WOW, those babies look awesome! You could try boiling them too.
I cooked lobster only once many years ago. When my sister's boyfriend caught it with a speargun and I was about to cook it and noticed there was ice inside. But I think I already mentioned this and I'm repeating myself.

Offline smokester

  • Administrator
  • Q
  • *
  • Posts: 15834
  • Gender: Male
  • Da mihi castitatem et continentiam, sed noli modo!
Re: Sagely, culinary advice.
« Reply #34 on: February 24, 2015, 10:16:24 AM »
I googled that and found this pic....

I like this pic:

Spoiler (hover to show)

....and I'm repeating myself.

I can't remember what I said half an hour ago so whatever you say, it's always fresh to me.
Don't put off until tomorrow, what you can put off until the day after.

There is an exception to every rule, apart from this one.

Offline 6pairsofshoes

  • Homo Superior
  • ******
  • Posts: 3475
Re: Sagely, culinary advice.
« Reply #35 on: February 24, 2015, 10:59:35 AM »
They're good, but I usually eat them boiled.  It's cruel but delicious.