Its a steamer isn't it?
Its a steamer isn't it?
Ladies and gentlemen hold onto your underpants.
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.
Washed. Patted dry with bog roll.
Salted and sit.
Will break out me hairdryer to fully dry it.
Doubles as a large sized cover.
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.
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.
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
^ 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
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.
Those are induction.
Ahh Induction. And i think i got it the wrong way round. They dont work with cheap aluminium pots.
Learn something new every day
^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.
Made me hungry too
Just made myself bacon sarnies seeing those pics. Are you going to smother in butter or only olive oil?
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