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Whats On The Menu


phantomchic

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  • WOT?
  • Moderating Team
  • Member For: 11y 1m 3d
  • Gender: Male
  • Location: Frankston, 3199

Crab, cray and prawns (and rice)

 

Would have got a doggy bag, but not coming home from Thailand with crabs.

 

Interesting way they do the prawns - they're so big and cheap they just lop the head and ends off them rather than peeling them - sort of like getting a banana, chopping both ends so it's a symmetrical cylinder and presenting it that way.

 

The crab was the definite highlight of the meal - not knocking the other two plates, but mmmmmmmmmm

 

Dinner for one.jpg

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  • 2 weeks later...
  • less WHY; more WOT
  • Site Developer
  • Member For: 15y 11m 18d
  • Gender: Male
  • Location: Melbourne

had my best ever HSP on Saturday night :spoton::drool:

bjVn4va.jpg

 

Although I don't get HSP's normally, I normally get kebabs, this was epic :spoton:

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  • Puff
  • Gold Donating Members
  • Member For: 9y 1m 28d
  • Gender: Male
  • Location: South Australia

I just looked through the freezer for a precooked meal to reheat.

 

Instead of it being the "too salty garlic chicken" that I cooked a few months ago it was a nice satay chicken that the missus cooked. 

 

I mixed it with the kids left over angel hair from dinner cos ain't nobody got time for wasting food!

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  • 2 weeks later...
  • Puff
  • Gold Donating Members
  • Member For: 9y 1m 28d
  • Gender: Male
  • Location: South Australia

I just got this chili recipe into the pressure cooker.

 

I didn't have any capsicum or jalapeños and all of my beans are dried so I used dried black beans along with borlotti beans instead of kidney beans. I added a cup of water for the beans to soak up.

 

If anyone is trying dried beans in the pressure cooker, I found that it takes at least 90 minutes to re hydrate them so be prepared to wait for it lol. If using canned beans you could probably get away with a half hour cook.

 

I did chuck in the fish sauce and cocoa powder listed at the end. I've made this a couple of times before and I love it.

 

For the more daring among us (I'm looking at you @Rab ;)) you can always spice it up in the bowl with the ultra hot smokey sauces that we have hiding in the fridge/cupboard.

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