What's for supper?

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Chicken braaied on this.

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Mine is the bigger model.
 
Picard said:
Chicken braaied on this.

Page_14_19.jpg.180x180_q75_coordinates-620%2C918%2C1244%2C1438.jpg


Mine is the bigger model.
Click to expand...

Those things are awful. They simply don't get hot enough to char anything at all. I've tried all sorts of indoor braaing - none really work unfortunately.

I'll figure it out some day...
 
Tonight is boerewors, fried eggs and creamed spinach. I have finally perfected my recipe for creamed spinach...
 
DJ... said:
Those things are awful. They simply don't get hot enough to char anything at all. I've tried all sorts of indoor braaing - none really work unfortunately.

I'll figure it out some day...
Click to expand...

But I ladle a chutney, tomato, soy sauce mixture on it which chars just nicely. Too much in fact if your aren't careful.

But you are right. For red meat it does not get hot enough. But for chicken, which you anyway have to braai for long, it is fine.

For me alone on a Monday evening, it's great.
 
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Browned onions + Tuna + mayo on toast.

Taste B+
Appearance C- ....non-descript brown/yellowish stuff on toast.

Seriously need to stock up on some fresh stuff though. When is avo season in SA? Just about over now right?
 
HavocXphere said:
When is avo season in SA? Just about over now right?
Click to expand...

I got a problem with avo's at the moment.

Majoritarily we'e got 2 types. One is tough skinned and the other one is soft skinned. The tough skinned are difficult to peel and virtually tasteless. The soft skinned one is the exact opposite.

During the winter months I think we only get the sh%t one.
 
Peel? You don't peel an avo. You cut it in half, remove the seed, and either scoop or cut the flesh out...
 
HavocXphere said:
Browned onions + Tuna + mayo on toast.

Taste B+
Appearance C- ....non-descript brown/yellowish stuff on toast.

Seriously need to stock up on some fresh stuff though. When is avo season in SA? Just about over now right?
Click to expand...

I prefer fresh cut red onion with mayo and lemon juice to complement a tuna sandwich.
 
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DJ... said:
Picard, you are the captain of indoor braaing. Teach me your ways...
Click to expand...

It comes down to trust and belief. Trust your equipment to not fail you and believe it will be enough.

Resist the urge to flip over the meat before the time is "right". Believe that through slow heat, the meat will build up enough heat to cook it to human consumption levels.
 
Picard said:
I got a problem with avo's at the moment.

Majoritarily we'e got 2 types. One is tough skinned and the other one is soft skinned. The tough skinned are difficult to peel and virtually tasteless. The soft skinned one is the exact opposite.

During the winter months I think we only get the sh%t one.
Click to expand...
I don't mind the type tbh. I just tend to get either vrot avos or rock hard avos. And in between there is a 39 minute window where they are *perfect*.

Latest batch of WW Has ready to eat are perfect texture wise...but already have some spots.

Taste...not too bothered I eat them with loads of pepper and lemon juice.
 
We went to John Dorys last night, had the fish and chips Tuesday special. Very nice.
 
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