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Post by kerouac2 on Jun 28, 2020 16:12:46 GMT
I peeled potatoes and made fresh chips after which I put chicken nuggets in the oil. Shameful but satisfying. I doubt if I do this more than once a year. Later I will strain the oil and return it to a container, because it should be good for at least one or two more shameful deep fried meals.
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Post by Kimby on Jun 28, 2020 22:01:00 GMT
BBQ’d country-style spareribs, macaroni and cheese and corn on the cob. It’s summer!
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Post by lagatta on Jun 28, 2020 22:51:34 GMT
Funny, here the bbq spareribs and the corn (later in the season) would be summer dishes, but the macaroni cheese would be a winter dish.
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Post by bixaorellana on Jun 29, 2020 2:33:59 GMT
the drawback is the sides get very hot on the gas ring but not the bottom Tod, are you using the ring that goes under the wok? If so, try it without the ring. If the ring isn't the problem, try removing the grill that goes over the burner & put the wok directly on the burner if possible. I will strain the oil and return it to a container, because it should be good for at least one or two more shameful deep fried meals. See, this is one of the problems with deep frying for me. I have read that repeatedly heated oil is bad (carcinogenic, maybe? don't remember). But the idea of throwing away that much oil is horrifying.
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Post by tod2 on Jun 29, 2020 7:25:51 GMT
Bixa, the gas ring I have is supposed to be for stirfrys. It has a steel attachment which is curved all around in a circle but because that keeps the wok even further away from the flame I do put the wok directly on the metal supporting the gas. I can see now what the problem is after last nights failed stirfy. The flame on the outer gas jets is far more potent than the small flame in the centre. Just a design fault. I will do the next attempt on my ceramic hob where it is hotter underneath. If that does not work the beautiful silver wok will become a salad bowl……
Kerouac & Bixa. I thought it was only animal fat that became nasty after using it two or three times for roasting or frying. There was some bad vibes put out on You Tube videos - by Jamie Oliver for one - about what nuggets comprised of but McDonalds fought back with a factory demo showing the real nuggets. My grandchildren have been scoffing them since they could chew and those boys look pretty healthy!
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Post by kerouac2 on Jun 29, 2020 12:07:59 GMT
The consensus in France (I just looked it up on Google) is that you can re-use oil for deep frying between 6 and 10 times.
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Post by tod2 on Jun 29, 2020 12:13:56 GMT
Well that ties in with Fish 'n Chip shops and restaurants that deep fry regularly. I am hesitant to eat at various places here as they penny pinch on clean oil and try to get infinite 'fry's' out of it. I believe there is a use for it afterwards and a person can collect it from eateries on a regular basis.
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Post by kerouac2 on Jun 29, 2020 12:21:08 GMT
There are automobiles that can run on it. The reports about say that they leave an amazing food smell when they drive by. Here's an article about it that is already 5 years old.
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Post by tod2 on Jun 29, 2020 16:28:07 GMT
I'll give it a read tomorrow Kerouac.. Tonight we had spicy veg rice with the spice being Cayenne pepper. Excellent. With wait for it…….Airfyer Portuguese Sardines! The best version I have ever made. Forget about outdoor BBQ grilling where they want to fall apart, this is the business. I am so thrilled the way they grilled both sides to a crispy skin.
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Post by kerouac2 on Jun 29, 2020 17:12:58 GMT
I made a spicy boeuf bourguignon which I served over macaroni. It was okay, but not wonderful. I think it would have tasted much better in the dead of winter.
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Post by tod2 on Jun 30, 2020 15:44:59 GMT
Another busy prep day in the kitchen. I made a savoury lamb mince yesterday but today gave myself the task of vegetable tasks! I was keen to make a vegetable rose tart. That means using the veg peeler to slice hundreds of thin strands of zucchini and carrot . then assemble them alternately in a rose formation on a pastry base that has been filled with a sour cream, feta and eggs mixture. It is possible to to do without getting stressed if you don't put olive oil on the veg strips. Quite a mission to handle. The lamb mince went into half shell bell peppers,. then baked with the vegetable rose tart.
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Post by mickthecactus on Jun 30, 2020 16:12:13 GMT
Not sausage and chips then?
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Post by kerouac2 on Jun 30, 2020 17:35:24 GMT
I had beef carpaccio for dinner with a fennel salad plus chopped tomato and mint leaves. (When you buy fennel bulbs, it takes an effort to use the whole thing before it turns brown in the vegetable drawer.)
Tomorrow will be my boeuf bourguignon leftovers...
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Post by tod2 on Jul 1, 2020 9:58:55 GMT
Kerouc may I suggest you have a small bottle of lemon juice on the shelf if not fresh lemon. Squirt a bit on the fennel before wrapping in plastic or putting in a Tupperware in the fridge.
Last night we had savoury lamb mincemeat stuffed into bell peppers, with carrots and courgette sticks for the veg. I also made a "vegetable rose" tart for my extended family. It took hours and is fiddly but lovely to look at. I felt I needed to experiment with this pretty vegetable dish incase there comes a day when we can invite guests to dinner! The carrots and zucchini have to be thinly sliced with a veg peeler, into ribbons. Then curled from the "bud" working outwards with a hint of proscuito tucked in-between the ribbons here and there. It goes on a filo or other pastry base which has been covered in a mixture of cream cheese, egg, cream, and herbs. My one big mistake was coating the ribbons in olive oil first - slippery little buggers to handle!
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Post by biddy on Jul 1, 2020 14:50:37 GMT
Chicken curry, green beans, green salad and vanilla pudding.
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Post by tod2 on Jul 1, 2020 16:00:40 GMT
Tonight was a Fisherman's Pie. I had two hake fillets and two Cape Salmon fillets bought from the fishmonger this morning. The Cape Salmon is a fish that chases the sardine run on the east coast of South Africa. Hence it too is an excellent form of Omega3. Its not a mushy fish like hake and contrasted well with the hake. Put in a Corningware dish completely raw, spiced, then before the oven a very creamy parsley sauce was administered. After that Chef John called me and said "Listen Lady, get that Cayenne pepper and scatter it thick and wildly!" I'm a little bit here and a little bit there Chef - spices are a put off when one gets carried away….. On the side - pimento rice, poached lightly long stem broccoli, and to serve the fish - was in a basket of puff pastry.
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Post by casimira on Jul 1, 2020 23:36:06 GMT
Too hot to cook, eat. Had 2 huge salads for lunch, on Wednesdays there's a local woman who has a catering business and every Wednesday is "salad day". She offers up a choice of 2 different salads each week. Todays was a Chicken Romano and or a Shrimp Salad with avocado. Both have a mixture of fresh greens, assagio cheese, hard boiled egg, cucumbers, Bermuda onions, cherry tomatoes and something else. She delivers them midday to a neighbor's house. Does a bang up business and well deserved as her ingredients are super fresh and she gets real creative every week with her choices. Both were excellent. I'll have some raspberry sorbet in a bit.
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Post by kerouac2 on Jul 2, 2020 17:01:56 GMT
I am baking cod in flaky pastry with garlic, green chillies and gorgonzola, all brushed with melted butter. What will happen? I have no idea.
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Post by kerouac2 on Jul 3, 2020 18:57:47 GMT
I had a semi-annual pizza tonight. Yuck, why did I do it? Probably because it was on special at the supermarket for the cheese mushroom thing. I added chopped green onions and gorgonzola to make it less bad, but it was still a pizza. I choked down about 60% of it which means that I have 40% to try to eat in a day or two.
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Post by tod2 on Jul 4, 2020 11:59:00 GMT
I cooked Bucatini instead of the usual spaghetti, for the Carbonara. I'm not sure if I liked the 'fatter' texture but my husband loved the meatier pasta. Of course I used thinly sliced smoked ham instead of expensive Italian Parma ham, and added sliced mushrooms and a ton of parsley. In the end I decided against adding egg, with the creme fraiche and Romano cheese. Was fine but admittedly the egg would have made it better.
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Post by kerouac2 on Jul 4, 2020 12:14:26 GMT
I have found that only spaghetti is suitable for my carbonara. I have tried it with linguini, and it was so wrong.
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Post by tod2 on Jul 6, 2020 12:53:47 GMT
It's going to be grilled rainbow trout fillets, zucchini fritters and one of those packet rice blends - Spanish this time, but I will add diced red and green peppers and loads of garlic.
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Post by kerouac2 on Jul 6, 2020 18:31:59 GMT
I just microwaved a can of cassoulet topped with chopped onions and mozza balls. And I am not ashamed.
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Post by lagatta on Jul 6, 2020 22:03:15 GMT
I like cassoulet and the tinned stuff is good, but is this the proper season?
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Post by bixaorellana on Jul 7, 2020 2:04:17 GMT
Very cool and wet here so I defrosted & heated the pork broth I had left from making ribs last month. I poured it over quinoa and then loaded it with lots of chopped bitter lettuce and garlic leaves. Just right!
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Post by mich64 on Jul 7, 2020 2:19:47 GMT
After a thorough cleaning and heating of the BBQ, we grilled some strip loin steaks. The BBQ needed a deep clean due to the fact that we found a mouse inside and she had made a nest and had given birth to five babies inside the BBQ! Then after dinner we were faced with a fox on our deck, thankfully the patio door was closed! A wildlife filled day.
(The steaks and Caesar salad were delicious.)
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Post by bixaorellana on Jul 7, 2020 4:19:55 GMT
Your life is lots more exciting than my life!
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Post by tod2 on Jul 7, 2020 10:33:32 GMT
Mich64, that was as good a story as my friends who owned a restaurant in an old Victorian building, told me they came to make the Melba toast one morning. Only after they had switched the toaster on did they discover a mouse and her babies had been grilled alive in the nest she had made inside the toaster!.
We adore Caesar salad. Did you make it from scratch or go the bottled sauce route like I do, but add loads of Perorino Romano and my own croutons.?
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Post by mich64 on Jul 7, 2020 23:49:06 GMT
We adore Caesar salad. Did you make it from scratch or go the bottled sauce route like I do, but add loads of Perorino Romano and my own croutons.? I used a bottled dressing as well Tod, I added some shredded asiago cheese. We have had more animal interactions this summer than ever before! A huge snapping turtle under our dock, the fox, many deer roaming around, the mouse in the BBQ, fish nibbling our toes at the shore, perhaps more to come!
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Post by kerouac2 on Jul 10, 2020 14:47:52 GMT
I'm going to be pan frying some salmon tonight, probably with sliced courgette.
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