Yes I know I need a wok and gas burner, Luca
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Yes I know I need a wok and gas burner, Luca
That looks great.
Yeah, it looks class.
Made this tonight.Quote:
Originally Posted by -james-
Absolutely quality.
Stupid website. In the brief second they let you see it I think I seen it’s veggie anyway though.
Well pescetarian as there are anchovies in it.
Side dish then.
Yeah that website can suck a dick
Works just fine for me.
Made Greek tomato rice pilaf (ntomatorizo), chicken souvlaki, and horiatiki salad for dinner tonight. :drool:
So do I, to be honest.Quote:
Originally Posted by randomlegend
Nonetheless, it looks lovely, RL.
Yeah, this is a great dish. I’ve made it a few times in the last few months.Quote:
Originally Posted by Sir Andy Mahowry
Airfryer has landed. Happy Valentine’s Day, now make me some roasties.
As good as that RL dish looks, the egg rack behind it is the real winner here.
Is it a rotary one? Don’t put roast spuds anywhere near it if so because all the crispy bits will fall off.
I don’t think so.Quote:
Originally Posted by Giggles
Code:https://ninjakitchen.co.uk/product/ninja-air-fryer-max-af160uk-zidAF160UK
That’ll be bang on.
I went to a friend's house one who had one of those. I thought it looked fun so started an egg at the top and watched it roll into the others at the end of the run. Oops.Quote:
Originally Posted by Jimmy Floyd
https://i.imgur.com/IJ2qrvL.jpgQuote:
Originally Posted by Jimmy Floyd
:thbup:
Do you use eggs from the bottom or top?
Surely the bottom and then they all slide down into the next spot like an autist's wet dream.
I always imagine that gadgets like air-fryers are good enough to use, but an absolute bitch to clean. Obviously you can't just chuck them in a dishwasher, so there's going to be "damp cloths" galore.
I found those basket type ones need to be cleaned after every use. If you let it get away from you at all then you're beat.
We have a basket one, it just gets washed up as anything else would.
Leave to soak for a few minutes then wipe. It's really easy.Quote:
Originally Posted by SvN
Yeah it cleaned pretty easy. Now has that oily residue feeling on that will never ever go, mind. Biggest pain is storing it somewhere.
That curry on day whatever it is now (5?) has mellowed quite a bit and is even better now.
I think every curry I've ever made has been better after it's been left to sit for a day or two. Is that five days in the fridge though? Bloody hell.
:D
Yeah. Might have been 4, not sure when I made it.
Edit, nope, it was 5. :/
A little bit of E. Coli never hurt anyone.
Chillies kill all bacteria anyway. FACT.
This is known. Curry lasts for ages, and as long it gets re-heated properly there's no problem.
Most of the curry you have in restaurants are up to 5 weeks old. Everyone knows this.
Lasagne is also superb the next day.
Maybe there but not a chance a proper takeaway that I’ve ever seen isn’t cooking it properly.
We always make lasagne the day before we actually eat it. So much better.
Chilli for breakfast is a winner.
What is chilli? It's been one of those questions that's troubled me for 30 years. I first came across it through my mum cooking Chilli Con Carne (chilli with meat?) and I see it mentioned often in media but what is the requirements for something to be identifiable as chilli? What annoys me is it doesn't seem to even need to be spicy? I was planning on making some bean and spice concoction soon so would be nice to know if I've entered the realm of Chilli or not. Thanks for listening.
I've recently come into possession of some Brunost and it's quality. A bit like a Kraft single, but sweeter. The Wiki article comparison to milk chocolate has some merit, it coats your mouth in the same way. Not sure I've sold it well there.
Ideally eaten on a cracker with some jam, or simply as a single slice out of the fridge when the feeling takes you.
All manner of beans, rice and a kicking sauce.Quote:
Originally Posted by Don
"What is chilli" is one of the most controversial topics in cooking to be honest.Quote:
Originally Posted by Don
It's a curry. :eyemouth:
It's a crater.
Made some pineapple and chilli jam the other day with dried habaneros. Chucked 3 in thinking I was being conservative.
It's bold to say the least.
I tried making a chilli jam in the summer and had a similar result. The sweetness was not as moderating as I had hoped.
https://media.tenor.com/images/ce5cc...ea90/tenor.png
My leg of lamb is just about to finish off. Been in the oven since just before 2 :drool:
Went to a good butchers yesterday and stocked up.
Had some precooked beef shortribs yesterday that were delicious and needed about 40 minutes in the oven.
Also got some quality ham and pork pies (best I've ever had) which got polished off for lunch.
And tonight a thick ribeye steak.
I've got some sausages (toulouse and boerewors) and lamb for the weekend.
Just tasted it there, fucking class. Was in that monster hamper I got from work at Christmas so it would have been a really good quality lump.
We're having home made Doner Kebab tonight, but slight problem with Argos not having the Airfrier (with rotisserie stick) I ordered despite sending a text confirming they did. :moop:
Will have to do in the oven, and maybe give the slices a quick blast in the normal Airfrier.
Making flatbreads for the first time too. :drool:
That’s what I’m doing with a heap of this leg that’s left.
https://i.imgur.com/zBMxyEF.jpg
https://i.imgur.com/WyosJKp.jpg
Pork belly :drool: