That old chestnut, I bet it worked a treat with the ladies.
Printable View
https://teakdoor.com/images/imported/2021/01/83.jpg
Sheeee iiiiit
That looks fooking delicious :)
Some baked beans and that would be perfection.
Looks reet good that, Dil. Mohammed will be well chuffed.
I'm not sure how it's even possible to burn the edges like that. Mind if I post the pic on Rate My Plate just to read the 1000+ comments it would attract? :)
What the hell even is it?
:confused:
:)
It said to cover it, but I had no lid, so I stuck a baking tray on top of it.:)
A lot of it was salvaged though and went down quite well, although I don't remember tasting any raisins
https://teakdoor.com/images/imported/2021/01/96.jpg
First use of the new air fryer today, for hoped for real chips. Used the 'Smart' setting first of all, but were pale and uninviting. Switched to Manual mode for a further 15 minutes at 180 deg, and came out fine.
https://teakdoor.com/images/imported/2021/01/94.jpg
Used the 'Keep Warm' facility whilst making a couple of burgers.
https://teakdoor.com/images/imported/2021/01/95.jpg
I only ever found those air fryers good for frozen foods and re-heating Maccy D's chips and nuggets.:)
^They look good though.
^Unlike ovens, which you've clearly mastered :)
^There's a new invention being trialled to replace using a baking tray to cover things that go in the oven. I'll give it a go if/when it hits the supermarket shelves but it's called Tin Foil :)
Black Lamb Matters.:)
^Didn't you try your hand at air fried chips not long back?
^ My work is done! :)
^Not quite! But, I added HP sauce as a nod to the cultural desert known as British Cuisine :)
Attachment 62790
Attachment 62791
Got some lovely beef bangers in the fridge to be cooked in the next day or two, they have to be accompanied by mash, a thick onion gravy, and peas. It's the law, apparently.
A bit of an experiment with chicken tonight. On the left is prepared with a BBQ rub from some lass in Phuket, on the right is a chicken that I marinated over night using a gai yang recipe that I got from a Youtube video.
Cooked low at 225°F for about two hours and then cranked it up to 350°ish for about 15 minutes to try to crisp the skin up.
Both were good, but I think I'll be using the Phuket rub more in the future.
Spatchcocked chicken. Oh, that looks damn good Barty.
https://teakdoor.com/attachments/the...ken-060121-jpg