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  1. #226
    Its all gleaming
    NamPikToot's Avatar
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    Its a steamer isn't it?

  2. #227
    R.I.P. Luigi's Avatar
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    Ladies and gentlemen hold onto your underpants.

  3. #228
    R.I.P. Luigi's Avatar
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    Going out tonight. so doing it up for lunch for main mrs.


    unfortunately no pitas in Makro, left over chicken in a pita with hummus, iceberg, maters, jalapeno and onion tomorrow would be a perfect 2pm breakfast.

  4. #229
    R.I.P. Luigi's Avatar
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    Also no duck fat in Makro. -_-

  5. #230
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    Quote Originally Posted by Neverna View Post
    I might try a rib eye steak in my Otto on Saturday.
    Get thee to a nunnery! You'll ruin it is my prediction, uness your steak is really thick.

  6. #231
    R.I.P. Luigi's Avatar
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    Washed. Patted dry with bog roll.

    Salted and sit.

    Will break out me hairdryer to fully dry it.




    Doubles as a large sized cover.

  7. #232
    Thailand Expat Dillinger's Avatar
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    Quote Originally Posted by Luigi View Post
    Going out tonight
    You coming the Beach Bum Bar?

  8. #233
    R.I.P. Luigi's Avatar
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    I am indeed sir.

  9. #234
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  10. #235
    Thailand Expat Dillinger's Avatar
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    Quote Originally Posted by Luigi View Post
    I am indeed sir.
    Beers on me if you make it. Doubles if the Paddys beat the Vikings

  11. #236
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    Luigi please tell me you've got the chicken in the cooker breast side up, and that you used the Olive oil on the skin.

  12. #237
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    Looking forward to seeing how the chicken turns out.

    As for the chips last night, although not much colour to them, they tasted okay. Problem was they took ages when I could have had them done much quicker shallow fried in the wok.

  13. #238
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    Quote Originally Posted by Headworx View Post
    Luigi please tell me you've got the chicken in the cooker breast side up, and that you used the Olive oil on the skin.
    Jai yen yen jai yen yen.


    About to prep the veg, parboil and rough up me spuds.

    Limes, garlic and thyme up it's clacker.


    Spuds n carrots tossed in olive oil, salt and pepper, then onions and garlic bulbs added to form the bed.

    Separate the skin a bit on Ol' matey, rubbed in EVOO, some more salt and pepper.

    Don't trust the temp control of the thing, so gonna do 25 mins breast down at 180c, then turn and 45 mins or so at 160.


    #exploration

  14. #239
    Thailand Expat Dillinger's Avatar
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    ^ will that Beer can chicken work in there or would there be sparks? Is it tall enough? Be a good excuse for an early start


  15. #240
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    Quote Originally Posted by Luigi View Post
    Limes, garlic and thyme up it's clacker.
    Pointless, really. Increases the cooking time too. But...
    Quote Originally Posted by Luigi View Post
    gonna do 25 mins breast down at 180c, then turn and 45 mins or so at 160.
    Sounds like a plan.

  16. #241
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    Quote Originally Posted by Dillinger View Post
    would there be sparks?
    It's a convection oven, not a microwave. :/

  17. #242
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    Right

    What are those electic hotplate things I see outside Big C then. They only work with i think aluminium pots and pans. I'm sure they were called convection cookers too.

  18. #243
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    Those are induction.

  19. #244
    Thailand Expat lom's Avatar
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    Quote Originally Posted by Maanaam View Post
    Those are induction.
    Not if they are intended to be used with aluminium pots. Induction cooking requires pots made in a magnetic materiel.

  20. #245
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    Ahh Induction. And i think i got it the wrong way round. They dont work with cheap aluminium pots.

    Learn something new every day

  21. #246
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    Quote Originally Posted by Maanaam View Post
    Get thee to a nunnery! You'll ruin it is my prediction, uness your steak is really thick.
    It's a shitty Thai steak from Tops and it doesn't even look like a ribeye steak. I don't have a deep fat fryer () so thought I'd try the Otto.
    Might just do it in a pan instead though.

  22. #247
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    Quote Originally Posted by Luigi View Post
    About to prep the veg, parboil and rough up me spuds.

    Limes, garlic and thyme up it's clacker.


    Spuds n carrots tossed in olive oil, salt and pepper, then onions and garlic bulbs added to form the bed.








    Ze Otto preheated to 180c.

    Time for an afternoon chilled white wine before turning it in 25 mins, tossing the veg a bit, and then doing another 45 mins @ 160c.

  23. #248
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    ^Fucks sakes, made me hungry for some roast chicken and pork now so I have to get off my arse and fire the oven up.

  24. #249
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    Made me hungry too

  25. #250
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    Just made myself bacon sarnies seeing those pics. Are you going to smother in butter or only olive oil?

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