The General Chat Thread

kylith wrote: »

They're eaten steamed and lightly salted. They're cooked in their pods but you don't eat the pods.

You can buy them ready cooked and frozen in Asian supermarkets. Just take them out about an hour beforehand.

This ^.


They are utterly gorgeous. Not cheap, though. I just take a handful out of the freezer, drop them into some boiling water, boil for 2-3 minutes and devour.

kylith wrote: »

Great with beer.

And this.

MissFlitworth wrote: »

Anyone only discover you don't eat the pods of edamame when a nice waitress pointed it out as you were trying to choke back your 3rd one and wondering what mass delusion made people like them? Anyone? Yeah, no, me neither.

o/

iwantmydinner wrote: »

Pretty sure it fulfilled my fibre requirements for the subsequent three weeks.

I saw a guy eating pistachios, shell and all in a pub once. People tried to tell him but he just grunted. He didn't only eat one or two like that. He ate loads.

*Shudder at the thought of the next morning *

Gloomtastic! wrote: »

Discovering recently that you can easily eat prawn shells was a revelation. Just remove the head and tail.

Don't try with Dubliin Bay Prawns though.

I've seen people do that. Can't stand it myself

Gloomtastic! wrote: »

Discovering recently that you can easily eat prawn shells was a revelation. Just remove the head and tail.

Don't try with Dubliin Bay Prawns though.

The whole prawn is edible - head, tail, the lot. But they need to be fried a a very high heat to crisp up the shells so that they are easy to break up when chewing. That said, I wouldn't recommend it with very large prawns as the shells are quite tough, and they also are better deveined and life is too short to devein a prawn with the shell still on.

kylith wrote: »

I was in my 20s before someone told me you're supposed to devein prawns. We always just cooked 'em and ate 'em. Does you no harm.

I only de-vein them if I'm taking the shells off to put them into something. When BBQing Tiger Prawns I just skewer a bunch of them and cook in their shells.

Actually, thinking about that makes me sad. I never got to have any this summer due to our terrible summer.

Minder wrote: »

Here's a video of a neat way to remove the poo shoot if you don't want to make the cut along the back.

http://helengraves.co.uk/2012/09/the-best-ever-method-for-de-veining-prawns/

No freaking way. That's magic.

Making cottage pie for dinner tonight, however for the potato topping I only have queens, are they nice mashed? I could slice them thinly instead if they'd be nicer like that?

I usually boil them in their jackets and have them with butter, never used them on cottage pie but I haven't had these mashed yet so am unsure, mam reckons they won't be nice but I dunno, she can be fussy at times, so this could be one of those times.

Any advice appreciated.

Thanks everyone, they are floury and not at all waxy. I might try mashing them with a little butter and milk as I normally mash spuds. Might do one half with mash and the other with slices, see how it comes out.

Dial Hard wrote: »

Parboil them and grate them instead. Brush the top with melted butter or oil and you'll get a nice mix of crunch and softness.

Crunchy isn't something I like my spuds to be, I much prefer them soft/creamy etc. Thanks for your suggestion, I really appreciate it along with all the other suggestions.

I ended up slicing the potatoes thinly and I'm sorry I did. They just sank right into the dish under the sauce, and when I put the cheese it just did the same thing.

I will be having it again tomorrow so I will definitely mash the potatoes then, or alternatively, I might boil them as normal, then dry them out in the oven and then chop them up and put them on top, would that work do you think?

I really miss mashed spuds.