In the name of all that is holy please don't defrost steaks in water :(
Let them defrost in your fridge, then take them out and let them come up towards room temperature before you cook them.
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^^ Another option ... buy a microwavable dish, or save and re-use one from a ready meal you've eaten.
Get a cheep microwave steamer it will do veggies perfect and is dirt cheap.
That's what this bloke does for his frozen peas.
https://teakdoor.com/images/imported/2020/10/990.jpg
Bladdy hell... I'm starting to think peas need their own thread.
I didn't realise there were so many cooking experts here.
Still frozen solid after a minute... maybe the microwave has different power settings? I'll investigate.
To buy a second plate would mean at least an hour's walk... and then try finding a crockery shop in Gothenburg city centre? It took me four weeks to find an ATM.
I like the idea of adding the peas half way through cooking the lasagne.
Best idea yet... but no coffee cup. I could try taking my office cup back in the evenings but risk forgetting it the next morning.
And no kettle.
I like to travel light. I'm still pissed off about the tin opener I had to buy to open the surströmming. Everything mounts up.
I sense a man who doesn't travel much... I'm living out of my bag and travel light.
That would be ideal... bit of a stingy portion though.
As luck would have it I'm having lasagne and peas again tonight. I'll see how I get on. I think the coffee cup idea is favourite, if I can find a spare one in the office.
Don't pay such huge expenses from your personal wallet, bill it on your company. :)
Reminds me of my accountant after he had done the first years book keeping for my then virgin company:
He: This doesn't look good at all.
Me: What's wrong?
He: Too much profit and no deductibles. We have to do something..
^ I'll show you mine if you show me yours! :)
With all this advice I'm quietly confident about tonight's meal.
^Will post a picture here later but it'll be pea-less, fuck risking the ire and possible banning of an Italian restaraunt owner :)
The best of both worlds Mendip. For when you get to a kitchen.
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^ And the insults fly... :)
I may be from North Somerset, but that doesn't make me a northerner.
And yeah... look after your pennies and all that... but it isn't the cost, it's the weight. I don't want to be carting half a kitchen around when I travel for work.
But I do know one thing... at least my lasagne's gonna be on a proper plate!
Once . When working on an exploration project in norhern philippines. drilling for gold i came back from my R&R from angeles city( grinning like a large dog and with a couple of stories to tell) and .with a couple of eskys of primo..Aussie.steaks to last the 2 month swing . Only to find our cook washing all the blood out of them in the sink
No clue.
Well thanks everyone, with all the advice, tonight's meal has made it into my top 5 of Swedish culinary experiences!
https://teakdoor.com/attachment.php?...0&d=1604171685
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It was so good I'm gonna dedicate this meal to Sean Connery. He loved his peash.
^Sheeeeiiiittttt!!!!!:)
A lot if pepper on Karen's Lasagne, bet she gave you a mouthful.
Respecto for the quantity of peas:)
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The plan is to serve each one with garlic mash (using garlic from the baking tray when it comes time to whip it together) and fresh beans with a pan-juice gravy. Cart-Horse though, first thing is the hardest part of waiting 3 to 3.5hrs @ 160 while getting hungrier by the minute :(