What I ate today - the food thread

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Has anyone noticed that the quality and range of seafood has significantly increased in the last month? Larger fresher local prawns. Scallops of a proper size which one usually only sees in restaurants. Wider choice of reef fish in better fresher quality.

Some benefits to the consumer in these days of restricted travel!
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Steady said:
Pulled Home grown and butcherer Boston butt For me tonight
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made some flat bread and ate it in wraps with salad. Leftovers will be frozen for pizza topping in the future
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Cooked to 75C? o_O
 
TheRealTMA said:
Has anyone noticed that the quality and range of seafood has significantly increased in the last month? Larger fresher local prawns. Scallops of a proper size which one usually only sees in restaurants. Wider choice of reef fish in better fresher quality.

Some benefits to the consumer in these days of restricted travel!
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Cooked to 75C? o_O
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92 deg C for pulled pork ;)
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RooFlyer said:
Where's the drool button?
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I absolutely love sashimi
 
TheRealTMA said:
Has anyone noticed that the quality and range of seafood has significantly increased in the last month? Larger fresher local prawns. Scallops of a proper size which one usually only sees in restaurants. Wider choice of reef fish in better fresher quality.
Click to expand...

Yes, here in Tas we've had a helping of what always goes 'offshore' (AKA China) - the best of everything. The most spectacular example was in February, when China was in lockdown and our crayfish fishers had full catches onshore and many were holding hulls full offshore, as there was no storage onshore. Prices plummeted (its a relative term) and I, at least, pigged out. Fresh cray, and many in the freezer. All gone now. :(

Fortunately for the industry, unfortunately for us, the nice Tas and Federal governments arranged special China-export planes to get all the goodies flowing to China again, about 3 weeks ago.

But there is still a glut of Atlantic salmon, some of which is farmed offshore within sight of my place, and they have local markets arranged to help get rid of the stuff :)
 
Baking today - what you do when someone dies you make food and take it to the family.

The cookies are the Hilton ones and the other one is a slice my dear old Auntie used to make and I used to make this 40 years ago and when we had a work reunion at least 20 years ago one of the girls said I still make your aunt's slice. I'll put the slice in the recipe thread.

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