(mis)Adventures in Cooking

[StevOz]

With rice and ready at the simmer to serve...

 

[StevOz]

Doh...

Almost forgot the coconut cream....

 

[StevOz]

It's time...

 

[StevOz]

Mmm, tasty, though dammit I forgot to add ginger!

Oh, well…clears the sinuses.

 

[StevOz]

Air fryer southern style chicken, wedges and spring rolls, seasoned with garlic, onion, paprika and salt...

 

[StevOz]

Fish n Chips for lunch today, working at the race track tonight...

 

[StevOz]

Time to feast, fish n chips, crab stick and squid rings...

 

[StevOz]

Making me own seasoned wedges tonight...

 

[StevOz]

Secret ingredient, better than bread crumbs and good for the gut ..

 

[Isaac Sauvage]

Doh...

Almost forgot the coconut cream....

Ah yas, almost as good as... *well*
(d'oh, now watch me get all shy)

Secret ingredient, better than bread crumbs

WHAT...?

Oh rabbits, that's what we olde people take to scrub our colons. You know, in terms of 'regularity?'

I fear the ad-services are getting to you there, matey.
(altho in this case it's maybe a good thing?)

 

[Isaac Sauvage]

Anyway, my TEENY-TINY little note / advance to this thread is that when a recipe calls for simmering / sauteing in oil, you can usually just use water, instead.

This greatly cuts down on the cancer, cardiovascular and calorie risks, which are pretty-much our biggest bug-a-boos as aging pinball players, wot?

Yes, YES... it's not sexy nor cool to 'cook with water' but... I mean, hey! These are our lives we're talking 'bout, here!

 

[StevOz]

I fear the ad-services are getting to you there, matey.

Roughage is roughage, no?

Dietary fiber - Wikipedia

en.wikipedia.org

 

[StevOz]

Side note, a teaspoon of the secret ingredient works as a great thickening agent for soups.

 

[Isaac Sauvage]

Side note, a teaspoon of the secret ingredient works as a great thickening agent for soups.

Hahaha, I will have to ask her!

EDIT: Or whoever!

 

[StevOz]

Soup Sheila say struth cobber, hell yeah!

 

[StevOz]

@xenonph

Just the old standby for dinner...

 

[StevOz]

Ah life is good with satay chicken, chips and wedges...

 

[Isaac Sauvage]

Hey @StevOz, just out of curiosity, what kind of oil do you use to brush those suckers?

I've been using peanut oil for a while now because it has a high smoke point and tastes good, but I've been thinking I should maybe go back to extra-virgin olive oil, which seems to be healthier all-around I think.

 

[StevOz]

Hey @StevOz, just out of curiosity, what kind of oil do you use to brush those suckers?

Sunflower oil, though I don't brush, I use a spray bottle...

 

[Isaac Sauvage]

Sunflower oil, though I don't brush, I use a spray bottle...

Ah, cool.

Altho I don't usually use oil to cook popcorn, I've noticed that when buying pre-popped from the store, the ones baked with sunflower oil typically taste the best. Then once home, I crisp them up a little in the AF for about 4min, setting the temp so it won't burn the popcorn, for example if it has a cheese coating.

AF is great for crisping up snacks! <3

 

[StevOz]

I have tried canola and vegetable oil, though found a spray with sunflower oil gives the best results.

 

[StevOz]

Stepping up the dinner tonight...

Curry chops with onion, tomato, mushrooms, peas, carrots and rice.

 

[Isaac Sauvage]

Stepping up the dinner tonight...

Curry chops with onion, tomato, mushrooms, peas, carrots and rice.

Arrgh!
Ah matey, it's too bad we all don't live a stone's throw away, such that we could share little BBQ's like this. <3

Seriously, if I came in to wealth, then the very first thing would be to visit you spectacular freaks. XD

 

[RabidUrko]

You cook some great stuff Steve.

 

[Isaac Sauvage]

You cook some great stuff Steve.

I haven't had some nice fish & chips since.... forever?

Still, though-- everyone says "British cooking sucks arse," but that never made much sense to me.

I mean, when I played in Oliver Twist as a laddie, I came to understand the meaning of "gruel."
(our director *bless him* was from that Penobscot School, haha)

Anyway, right-- Brit food is really about the sauces, is it naught?