The toast loses a bit of its firmness but it means you don't have to use the grill (see earlier post on avoiding grill use to avoid having to clean it).
did you have a nasty accident as a child cleaning a grill or something. :p
did you have a nasty accident as a child cleaning a grill or something. :p
Dunno, maybe my mum left me under the grill as a baby or something...
Anyway here's tonight's effort - sausage, mashed potatoes (with the skins on), frozen peas and Bisto gravy. I inserted the sausages in the oven. I wanted to arrange the sausages stonehenge style, but the 3rd one kept falling off.
Morkin, just line the grill with tin foil to avoid excessive cleaning / scrapping of gunk. that way you can get away with cleaning it a bit less (2 uses or 3 if it's something that isn't mucky like fish fingers)
How is it consuming any more or less fatty oil? Frying bread in it or soaking the oil up by dipping bread in it? And I use olive oil for most things.
not all oils are equal as I'm sure you know.. you said "oil" could mean anything.. and a lot of people use sunflower oil (or many other types) to fry with..
Fried bread has to be veggie oil and a small amount of butter. Then when it's done you squish it down hard between kitchen roll so most of the grease is absorbed and the bread is delicious, golden, thin, and crispy.
I don't like my fried bread oozing with lard, gives me indigestion that does.
Do you live in a restaurant?
:lol: :p
Invite me over, I'll clean up after you (I'll bring my own bread).
is a similar oven.. not the one here (as they didn't get a proper splashback / extractor) . I've seen other ones , and your looking at ?2-3000 I guess . as the extractor at the top is proper metal / lit and metal back for the wall. .. BUT they last years. I'd like one, but can't see myself ever getting one for many reasons.
it's not where I normally live, and well 6 burners.. 2 ovens , 1 is an over/grill thing dual fuel , gas rings and leccy fan assisted ovens / grill.. smeg make it. the burners on top are all different sorts as well
if you notice a vast increase on November to march saucer postings , simply because I like cooking here as the oven is decent. When you have a not so good oven elsewhere you notice the difference (e.g. doesn't heat up so well)
Comments
did you have a nasty accident as a child cleaning a grill or something. :p
All the more olives for me then!
(yum!)
And for me too! Yum! Yum! :-)
It's curious to see that either you love them or hate them.
Dunno, maybe my mum left me under the grill as a baby or something...
Anyway here's tonight's effort - sausage, mashed potatoes (with the skins on), frozen peas and Bisto gravy. I inserted the sausages in the oven. I wanted to arrange the sausages stonehenge style, but the 3rd one kept falling off.
WHAT A CLIFFHANGER!!!
(Read: what did you do with the sausages in the oven?????????)
Can't remember now, it was over an hour ago.. :razz:
NOOOOOOOOOOOOOOOOoooooooooooooooooooooooo !
Whatever could Morkin have done mixing the two together (*two sleepless nights racked up*)
- IONIAN-GAMES.com -
not all oils are equal as I'm sure you know.. you said "oil" could mean anything.. and a lot of people use sunflower oil (or many other types) to fry with..
http://en.wikipedia.org/wiki/Trans_fat
theres a bit of a different between what you "drizzle" and what you put in a pan surely. I use far more in a pan..
although when your making cake pastry a half butter / lard mix gets a certain flavour.
I don't like my fried bread oozing with lard, gives me indigestion that does.
I wanted to balance it out!:smile:
Edit: Wait a minute, there was only 1 veg in there (the cold ham). The rest was egg, cheese, crutons, lettace and cucumber.
Are you on acid? :p
Lettuce and cucumber are there to wipe your hands on after the meal ;)
Only if it's deep fried the night before :D
Ha ha! I typed that in when i was drunk! Too much southern comfort again!:lol:
big old oven proof thing.. as you can see / guess the mash sunk!! (no Mile, thats a PEA, not a rogue snot)
oh well there is always tomorrow.. I cooked a tad too much
but I'll redo mash on top.. the potato thickened up the "stock" etc :s
to cheer myself up after the mash malfuction.. some nice wine and one of them steamed puddings
yes! you have to add custard.. it's law ;)
(and NO Znor.. I ain't gonna use bread to mop that up !! ffs :D )
Do you live in a restaurant?
:lol: :p
Invite me over, I'll clean up after you (I'll bring my own bread).
is a similar oven.. not the one here (as they didn't get a proper splashback / extractor) . I've seen other ones , and your looking at ?2-3000 I guess . as the extractor at the top is proper metal / lit and metal back for the wall. .. BUT they last years. I'd like one, but can't see myself ever getting one for many reasons.
it's not where I normally live, and well 6 burners.. 2 ovens , 1 is an over/grill thing dual fuel , gas rings and leccy fan assisted ovens / grill.. smeg make it. the burners on top are all different sorts as well
if you notice a vast increase on November to march saucer postings , simply because I like cooking here as the oven is decent. When you have a not so good oven elsewhere you notice the difference (e.g. doesn't heat up so well)
You sure you didn't bash a rabbit to death with a mallet and put it in a bowl :o
the good thing about having a dual-fuel one is if they have a power cut you can still cook, boil water etc.
in Ireland where I used to go, was electric oven as they never ran gas to the rural houses.
rank.
blood is ok in meat, but in an egg it looked proper awful.
(put me off egg fried rice now ..lol)
Blood in an egg? Hmm...........wasn't from Lidl or some crappy cheapo shop?:smile: