Nobody is arguing that. I was simply pointing out that he was lying to everyone when his method of putting the vege underneath which resulted in soggy, pale veges, was not remedied by a mere 10 minutes more of cooking, and that the remedy was not anticipated to be needed by the inexperienced cook.
It's not "hyper-critical", just a simple fact. Look above, I actually complimented part of his plan regarding the turning of the bird.
Manny, keep calm and have a Vag Beer.
Well Methy, if you know how to view the Exif Data, you would see that this pic was taken at 13:00:10 7th June 2019.
And this pic was taken at 13: 17:58 on 7th June 2019.
But you're a simpleton, so probably don't even know what it is, never mind how to view it.
Lay off the meth bud.
And give.
The pensioners.
Back their money!!!
Can't say I miss brussel sprouts while I'm over here.
We're off to town tomorrow to check out the Thai French beef farm and possibly fork out on a BBQ for the farm. Expecting a few guests over the next couple of weeks as we sort out the rice growing.
^ you'd be more than welcome.
OTTO'd Rice Rat?
^^ You won't be saying that when yer pick-up and drink's cabinet go missing.
Point taken. Nobody puts veg underneath in a full size oven either. In fact I always do my spuds separately on the rack above the roast. A chicken slightly overcooked will expunge its juices all over the place...
Fact is one of those cheap ovens will do a tasty chicken and not everyone is a chef or wanting to install a full size oven.
Perfection is not the name of the game. Eating half decently when on your own, with the rest of the tribe preferring pan fried beetle and boiled buffalo placenta, is.
End of rant...
nice cooked chook and veges lulu
In typical Thai style, Monday is the new Friday and Sunday is the new Saturday. That is, BBQ is now tomorrow owing to someone having to work today and it's also too damn hot. No rain for 4 days and it is just over 38C.
I managed to get a chicken but still deciding on whether to roast or chuck on the barbie, marinated in lemon juice and chilli flakes. I have some Italian sausages and a striploin steak as well so it's going to be a feast...
Bit rushed?
My Mrs par boils then we BBQ. Falls of the bone like Princess slipping off the money earner in the morning.
Using the actual cheapest Johnnie Walker blend, I see.
^Some good char on that. That's what I'm talking about.
Maybe a tad much on the taters though.
Heard about that elsewhere. On a cooking show here. Some guy that has a BBQ joint was doing his ribs that way. The show host was skeptical...until he tasted them. Have yet to try it myself.
Was given a freebie today. M-I-L is moving again so she brought us her convection/toaster oven. Said she didn't use it much anymore. I figure if it's free, it's for me.
Did a quick test with an individual size frozen pizza my wife had on hand. Not bad. 15 minutes and the crust nice and crispy how I like it.
This one has a 60 minute timer too...but if you turn it to the left there's a "stay on" option. It will stay on until you turn it off.
Last edited by SKkin; 11-06-2019 at 01:17 AM.
SKkin, those are the sort available in Thailand and one i am planning on getting so views on its utility will be good.
There are currently 1 users browsing this thread. (0 members and 1 guests)