Photo of your dinner (vol 2)
Discussion
I was in a bit of a rush this evening and had to think fast!
Fifteen minutes later, a couple of spuds sliced and fried, a three egg omelette with tomato, red pepper, salt and black pepper, and some left over gammon from the other night.
It seemed disproportionately yummy for the time and effort involved!
Fifteen minutes later, a couple of spuds sliced and fried, a three egg omelette with tomato, red pepper, salt and black pepper, and some left over gammon from the other night.
It seemed disproportionately yummy for the time and effort involved!
Edited by Martin350 on Saturday 1st April 01:59
Davie_GLA said:
bulldong said:
An egg poacher. (Gets ready to be flamed for calling it a poacher and not an egg coddler).
Detail man! ?Make and model? I'm lining up for the friv purchases thread.
E.g. https://www.amazon.co.uk/gp/aw/d/B008VSXG2M/ref=mp...
Davie_GLA said:
Gandahar said:
My poached duck eggs stabbed with knife to give runny loveliness.
Unctuous and far better than a hens egg.
Hi, what did you use to poach these? They look perfectly formed Unctuous and far better than a hens egg.
Edited by Gandahar on Thursday 30th March 19:38
For "proper" poached eggs in a pan they always end up a mess no matter how I add vinegar or get a whirlpool effect first. I am not good enough.
These work well though
http://www.poachies.com/
if you want to do it that way. You can get 100 from Nisbet for 6p each https://www.google.co.uk/webhp?sourceid=chrome-ins...
Burwood said:
Hey tickle, looks awesome. Do you have a lid on the BBC? Looks like you don't,in which case how are you maintaining and regulating heat? Adding charcoal over 90mins? Cheers
No, no lid. It was a bit experimental with the chickens on the spit to be honest. I injected the chickens with melted butter and stock (50/50 split) and salt the day before cooking. Pre-roasting on the barbeque I put them in the oven low (approx. 120 deg) for 40mins wrapped in foil. Whilst in the oven I used the barbeque lighter to get the lumpwood hot , I filled it as much as possible. I had some angle-iron cut that I use to box the lumpwood or briquettes into the area under the food being cooked, my thinking behind this was to stop heat tapering off at the edges, it seems to work. The chickens were on the spit for about 1 hour and basted with butter, oil, garlic and rosemary chopped in a herb grinder. The basting helped towards the end of cooking as it added a bit of heat as the oil caught on the lumpwood.Things I would do different:
1) Use briquettes instead of lumpwood for a more consistent heat and level height of fuel.
2) Bind the legs up with fuse wire once on the spit
I suppose if needed, a second batch of fuel could be heated out the way to put over the cooler ones mid cook, I didn't feel this was needed though.
Enjoyable way to spend a warm few hours in the garden, it’s quite hypnotic watching them spin, especially with a few glasses of wine!
Tickle said:
21TonyK said:
exactly the inspiration I needed, finishing touch the next terms lunch menu!
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Kids will love it once they get their head around "cooked cheese" that's not on a pizza!
Thanks for the idea
21TonyK said:
Have to keep it simple...
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Kids will love it once they get their head around "cooked cheese" that's not on a pizza!
Thanks for the idea
No probs, wish I had school dinners like that! Good work http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Kids will love it once they get their head around "cooked cheese" that's not on a pizza!
Thanks for the idea
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