Cube the unpeeled potatoes and stir-fry them with the julienned onions and tiny pieces of smoked bacon in a wok. Smoked fat costs even less.
Tasty ánd nutritious.
Plus even better, if you have to cook for 20 heads, are at near gale open sea and have to breach yourself.
(means belting ones belly to a SS pole in front of the stove and spreading out your feet, yeeha)
Tasty ánd nutritious.
Plus even better, if you have to cook for 20 heads, are at near gale open sea and have to breach yourself.
(means belting ones belly to a SS pole in front of the stove and spreading out your feet, yeeha)
Nice, if you have 6 hours! Grating the carrots and whatnot makes a wonderful difference; they really do disappear into the "gravy", adding flavour, sweetness, and body. If you can cook it that long the meat falls off the bone, and the connective tissues dissolve and add mouth feel and flavour as well.
I once ordered the lamb shanks in a high-end resto in Montreal. The waiter's eyebrows went up approvingly, "Very good Monsieur!" The house red was the best I ever had, but I've cooked better lamb shanks.
A little more low-brow, but I've always like potatoes Anna: thinly sliced potatoes browned in butter with grated onion, and cooked into a kind of cake. I sometimes do it small-scale, just one potato cut into think discs, layered in the hot butter with a bit of onion (or shallots or garlic), then the lid put on the pan so the spuds kind of steam while also frying, then flip it all over (the hard part) and brown the other side. Really fast and delicious (and bad for you, full of carbs and fat).
I was trying out my new small induction cooker, just put it at the back of the counter and leave it all day.
No need to get rid of your Allclad Master Chef pots either, just use a ferrous disk under it. For a second I was excited, but alas there are already several on the market.
OK, I need help and this looks like the place for it.
My 17 year old granddaughter whom we have custody of just had eight teeth pulled. 4 wisdom teeth plus 4 incisors due to crowding which prevented orthodontia (Braces) from working.
She can't chew for another week till the stitches come out (Friday a week). We have to worry about grainy food getting lodged in the suture sites.
She has lost some 12# since last Friday and I'm having a hard time getting her to eat.
She will eat mashed potatoes with gravy, but that is getting old.
Her school lunch today was peanut butter and jelly, apple sauce, and potted meat.
Last night I pureed mixed vegetables and cheese which she ate with mashed potatoes and gravy, but puree shrimp in oil and garlic (gambas is normally her favorite meal)made her stomach upset.
I need some ideas of what I can fix for her.
tks
My 17 year old granddaughter whom we have custody of just had eight teeth pulled. 4 wisdom teeth plus 4 incisors due to crowding which prevented orthodontia (Braces) from working.
She can't chew for another week till the stitches come out (Friday a week). We have to worry about grainy food getting lodged in the suture sites.
She has lost some 12# since last Friday and I'm having a hard time getting her to eat.
She will eat mashed potatoes with gravy, but that is getting old.
Her school lunch today was peanut butter and jelly, apple sauce, and potted meat.
Last night I pureed mixed vegetables and cheese which she ate with mashed potatoes and gravy, but puree shrimp in oil and garlic (gambas is normally her favorite meal)made her stomach upset.
I need some ideas of what I can fix for her.
tks
To flip it, place a plate upside down over the pan. Flip the two of them while holding the plate securely against the pan. Lift the pan off the plate, then slide the potatoes from the plate back into the pan.
Here's a youtube video link (it's the audio that's important).
This is for anyone who needs a laugh or misses Austin. wink wink
Do you really love cheese?
This is for anyone who needs a laugh or misses Austin. wink wink
Do you really love cheese?
Heading off to get my first good toaster oven. The others in the past have been such a disappoinment so I'm ready to bite the bullet and go for it. They have a super deal on at a local store right now so...
See ya.
The Smart Oven? | Breville
See ya.
The Smart Oven? | Breville
OK, so I've had a hour to play with this unit. I must say it's rather impressive. I like the ceramic elements, the convection is quiet, the preheat is fast. The temperature is stabilized by a built in 'rheostat' so it's about as stable as is possible.
I'm getting a better idea of why I wanted to go this route.
I'm getting a better idea of why I wanted to go this route.