My boarder cooks his in an air frier as well, with a simple layer of garlic flakes. Very nice indeed as a snack.
There was a bit of discussion about lentils and potatoes, which I haven't combined before. This morning there were no green lentils, yams, sweet potatoes or Yukon Gold, or even tarragon, so I made do with some Russetts, Jalapeño, garlic, tomatoes and spices as a side dish.Its a pretty good combination, and I'll need to look up a proper recipe.
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Made some more bread over the weekend, with the last bit of energy I had from dealing with this lingering cold. Baked on Saturday afternoon and all was good. The missus said the house smelled great, I didn't notice. Go stick my nose in the oven, nope, not a thing. Dang. Looks like I get a week off work as I tested positive for covid. 🤬
Thats the worst part about that covid crap, losing your smell and taste. My wife is a E.R. nurse and i‘ve had every variant (lost count but five sounds about right) brought home to me courtesy of typhoid mary (wifes pet name!) the two earliest times were the worst, first one taste was gone about 3 months, second was dang near a year! Wasn’t sure if it was ever going to come back, certain foods just tasted horrible (sour cream still isn’t right) and cooking was an exercise in futility, had to stick with well established recipes I knew by heart.
Hopefully you’ve gotten the newer variant I had in January it only lasted about 10 days with a month of post symptoms but my taste stayed intact.
Hopefully you’ve gotten the newer variant I had in January it only lasted about 10 days with a month of post symptoms but my taste stayed intact.
So far my taste hasn't been too badly affected, beyond the relationship with smell. Just can't smell a thing. This is #3 for me, never lost my smell either time before. Bit strange for me loosing one of my senses. I've always had a particularly keen sense of smell. I could smell a bear in the woods 1/4 mile away, deer in rut, car exhaust, many things that my hunting buddies never believed until I proved them true. Not sure if it was any better or I just really pay attention to it more. This is weird.
Hope you recover soon. I have yet to enjoy the sensory deprivation of Covid despite the whole family catching it around me. I think I am human...
Does anyone have a failsafe flapjack recipe? Been making them for the kids pack lunches. First batch were not fully bound so almost needed a spoon (suspect the jumbo oats I used). Second recipe I tried ended up more like oat toffee and holds together very well. Amazingly moreish but the butter and sugar to oat ratio was slightly the wrong side. Trying to find something that ends up slightly less dense than lead, but still holds together to be sliced and served.
Bill, I had to go check as the question was foreign to me. Here's why:
In other English-speaking countries, the same item is called by different names, such as cereal bar, oat bar or (in Australia and New Zealand) oat slice. In the United States and Canada, "flapjack" is a widely-known but lesser-used term for pancake.
I had never heard of a pancake with oats before. Now that I know it's a granola bar type thing, I offer this.
No recipe though, I just kinda made as I went a long. Things were roasted well ahead of time, then heated again to do the mixing and molding and then they hardened nicely when cooled. The piece on the left was cut and flipped over to show the bottom.
In other English-speaking countries, the same item is called by different names, such as cereal bar, oat bar or (in Australia and New Zealand) oat slice. In the United States and Canada, "flapjack" is a widely-known but lesser-used term for pancake.
I had never heard of a pancake with oats before. Now that I know it's a granola bar type thing, I offer this.
No recipe though, I just kinda made as I went a long. Things were roasted well ahead of time, then heated again to do the mixing and molding and then they hardened nicely when cooled. The piece on the left was cut and flipped over to show the bottom.
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Leg of lamb went into the slow cooker last night, and came out 10 hours later. I'll roast some vegetables and reheat this for tonight's dinner.
I'm not sure what I made. It had a lot of oats (sprouted and rolled), then nuts, seeds, raisins and dried fruits.
I don't remember butter but I am guessing there was probably some combination of PB, brown sugar and honey. The trick as I remember it was to form the mixture into a baking pan over parchment paper and use a second pan, again with a paper separator then weighting the second pan heavily (think dumbells) and allowing to cool.
I was lucky enough to receive a nice container of shoulder stew from my SIL, so I will be enjoying that for my dinner tonight.
Yours looks very good.
I was wrong. It was leg of lamb. Apparently they were on sale with a limit of four. Too bad I missed out.
Stew pic tomorrow
Stew pic tomorrow
I remember my mother producing the same result in under 2 1/2 hrs using a pressure cooker. Wonder what happened to those, I haven't seen one since.
Haiqu, I've seen some few around, but the stove top ones are getting rare.
There are several electronic versions around called multipots though, in the same price range or often less.
With these the temperature and time can be set, so they can even be a slow cooker. Mine, I usually use to do ribs in about a half hour if in a hurry; an hour and a half at lower temperature for some more collagen break down.
For me it's a great way to get them prepped for a high temperature blast in the oven with or without sauce brushed on.
There are several electronic versions around called multipots though, in the same price range or often less.
With these the temperature and time can be set, so they can even be a slow cooker. Mine, I usually use to do ribs in about a half hour if in a hurry; an hour and a half at lower temperature for some more collagen break down.
For me it's a great way to get them prepped for a high temperature blast in the oven with or without sauce brushed on.
Well, feeling better today, decided to cook dinner. For those wondering what its like to cook for 3 teenagers, this is 10 chicken thighs, deboned and chicken parmesan for dinner. Of course, sourdough toasted with garlic and butter on the side. Hopefully I get a lunch out of it.
