Tested out the TD Convection Oven with a pie for lunch.Quote:
Originally Posted by Luigi
https://teakdoor.com/the-kitchen/1913...ml#post3950719
https://teakdoor.com/images/imported/.../ITNAfx0-1.jpg
Came up okay.
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Tested out the TD Convection Oven with a pie for lunch.Quote:
Originally Posted by Luigi
https://teakdoor.com/the-kitchen/1913...ml#post3950719
https://teakdoor.com/images/imported/.../ITNAfx0-1.jpg
Came up okay.
^ that pie looks cremated. Pie and mash, pie and chips yes. Pie and roast potatoes?
They are 450 baht per kilo you nutter:)Quote:
Originally Posted by Mendip
Yeah, had it at 200. Recommend 175c.Quote:
Originally Posted by Dillinger
And Bisto. :)Quote:
Originally Posted by Dillinger
Where's the deep fried mixed veg?:)
Just got an after shot of it.
https://teakdoor.com/images/imported/.../qJvAYzM-1.jpg
It did those roast potatoes up real nice. That's what I was hoping for. How long were they in your Otto?Quote:
Originally Posted by Luigi
Mobile pix...help a fellow TDer out. :)
Pork chops with mustard sauce, smashed potatoes, and mixed veg. Mrs nz did well considering limited facilities and selection.
Attachment 32073
Nice...Quote:
Originally Posted by happynz
Gotta say disagree, sorry. HZ. Frozen mixed veg, lumpy mash and under cooked chop (need the fat browny), like the mustard gravy. I would still smash it though.
Quote:
Originally Posted by NamPikToot
:)Quote:
Originally Posted by happynz
agree on the fat though. He did say the Mrs. was working under duress...
beer was cold...;)Quote:
Originally Posted by NamPikToot
https://teakdoor.com/images/imported/.../irCahLK-1.jpg
https://teakdoor.com/images/imported/.../upl7lzz-1.jpg
What's that gonna be then?
undercooked?
20 mins @ 200cQuote:
Originally Posted by SKkin
25 mins @ 175c
Barboiled and well roughed up first.
EDITQuote:
Originally Posted by NamPikToot
Chicken and mushroom pie
Close but no Cigar, bruh
Who could resist dills doughy dumplings
https://teakdoor.com/images/imported/.../llGyFAv-1.jpg
Might be dining out tonight
https://teakdoor.com/images/imported/.../R6DZQgK-1.jpg
Quote:
Originally Posted by Dillinger
Quote:
Originally Posted by NamPikToot
Think he may deserve that cigar bruh. :chitown:Quote:
Originally Posted by Dillinger
About 10 minutes less than I invested, at a lower heat...and your kitchen still cool when you finished. Well done.Quote:
Originally Posted by Luigi
Back to fried taters for me then.
Looks pretty good to this peasant. I'll bet the broth tastes divine.Quote:
Originally Posted by Dillinger
Gonna request mushrooms next time the wife makes chicken & dumplings. She usually cooks a whole chicken in the slow cooker(on low) all day with potatoes, carrots and onions. Pulls the meat apart, puts everything minus the bones in a dutch oven. Then does the dumplings on top of that.
Too many innuendos:)Quote:
Originally Posted by SKkin
https://teakdoor.com/images/imported/.../OjlfJKf-1.jpg
Didn't have any spuds. Wife and her mates must have scoffed them:)
It seems they have become a Thai delicacy. :)Quote:
Originally Posted by Dillinger
What's the suspiciously spud like think middle right?
Rex is sniffing around this page, the hackles on his back are up:)
It's a dillsbury doughboy dumpling:)
https://teakdoor.com/images/imported/.../V2dwNJj-1.png
you mean KnödelQuote:
Originally Posted by Dillinger