Cheap olive oil is a universal disappointment. There's plenty of other neutral oils with higher smoke points. I use olive oil as a finishing oil with the least bit of cooking possible.
There is so much independent testing these days turning up fraud that I have become very cynical. Things go through many hands at every step there is a chance, the random DNA testing of fish was a good case in point. Some of the restaurants were defrauded by the supplier to their supplier.
My grandfather used to own the olive grove. Pretty sure of what I get. Another cousin used to own a gas chromatograph. Handy if you want to know what you are really eating.
Of course when they fed rats that food oreservative BHT they found they lived longer. It is an antioxidant and help preserve their cardiovascular system.
On the other hand many commercial insecticides are neurotoxins and supposed to have no effect on us larger mammals, I avoid them.
Trying to decide on building an indoor vegtable garden.
Of course when they fed rats that food oreservative BHT they found they lived longer. It is an antioxidant and help preserve their cardiovascular system.
On the other hand many commercial insecticides are neurotoxins and supposed to have no effect on us larger mammals, I avoid them.
Trying to decide on building an indoor vegtable garden.
Seriously have those only just reached you guys? We've had them for years here, although about 8 years ago the leading model did have a habit of going up in smoke.
Scary thing is that the Argos catalogue has 4 pages of deep fat fryers. I don't know anyone with a DFF but some part of the UK demographic clearly loves them.
Scary thing is that the Argos catalogue has 4 pages of deep fat fryers. I don't know anyone with a DFF but some part of the UK demographic clearly loves them.
We had one years ago, it ended up in the failed gadget bin rapidly (don't remember why). I'm an eccentric, I don't like deep fried food, bacon, smoked anything, etc. I make rare exceptions for tempura by a true master of the craft, it often sucks even in Japan.
First chillis are ripe, the hot summer has helped. Made Palak Paneer and Kala Chana. I don't go in for super hot, but this variety (basket of fire) gives just enough heat and some really good flavours.
Around here you can get a deep fat fryer that will take a 35 pound turkey! Also been known to burn down a house or two every year on turkey day. Best used outdoors.
I thought you just lopped the top off a beer keg and put a gas burner under it for deep fried turkey?
My son has one it was good for a one off, the burner makes a good 40,000 BTU wok burner.
I have a counter-top deep fat fryer, thou SWMBO migrated it to secondary stirage (shed) last year. There are very few foods that I like to cook that way, but for those few the DFF is the best tool. French fries (seldom cooked at home unless making a hot turkey sandwich post xmas), pakoras, vada, probably forgetting a couple.
These things can be cooked in a skillet (fries) or a wok, but the DFF has some positive benefits:
temperature control, which improves cooking results and prevents overheating (safety)
closable lid and filtered vent prevent escape of oil vapour and greasy steam
no exposure to cooktop elements (safety again)
magnetic detachable power cord, impossible to snag and cause a spill of hot fat
I enjoyed owning and using the device, but kitchen utensil cacheing strategies seldom allow migration from secondary storage back to primary counter top deployment.
Surprisingly, best tempura I ever ate was at a place in a shopping mall outside Bangor, ME. Tempura was light, delicate, crunchy, not greasy at all. They also had the best sake selection I have ever seen (which isn't saying a lot, but I was still impressed). Decor was out of the 1950s, oddly formal, and they served Japanese and "other Asian" cuisine, but it was highly rated so we tried it, really good.
Blueberry grunt for dessert tonight. Basically dumplings cooked in simmered fresh blueberries. There is no point taking a picture, it's blobs ib purple goo, and it is delicious!
Breakfast this morning. Gluten free white bread + Mainland Butter + Eggs + Pork Brawn (yes the sandwich meat) cooked on a hot stove.
The sandwich meat gelatine disappears as soon as you put it on a hot plate and all you are left with is nice properly salted cooked meat.
The sandwich meat gelatine disappears as soon as you put it on a hot plate and all you are left with is nice properly salted cooked meat.
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Interesting a top chef from Japan chose Portland ME rather than NY IIRC for a less hectic lifestyle. Never made it there while it was traditional, apparently he redid the restaurant as more fusion and modern. BTW one of the largest seafood brokerages in the US is in Portland apparently they can get you virtually anything.