That's a shame, similar products available however the stainless steel Whirlpool is built like a tank and uber reliable.
This would give you the ability to roast again as well as all the other cooking modes available.
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That's a shame, similar products available however the stainless steel Whirlpool is built like a tank and uber reliable.
This would give you the ability to roast again as well as all the other cooking modes available.
Quote:
Originally Posted by mightymonoped
Very nice, I am much more a Ragu of wild boar ( no not the one from Sidcup) kinda chap rather than cheese/ Cream based sauces which as Marco has commented tend to be a little too rich for my palette, however I would happily tuck into that.
I will keep an eye out for one. needs to be a standalone tho
Yup, think slightly larger than an avarage microwave, a most accommodating footprint considering all the cooking modes available.
Got two very large ones at moment. both pretty old but still good.. the panasonic is getting to point where it could be replaced. 30 yrs old at a guess. both have ovens but its not like a normal oven imo. If i find a biggish one and have the dough i will get it, but my motability scooter is first on the list at moment. Alas im stuggling to find one i can deal with. it might be that I have to wait and get a foldup one but they are expensive.Quote:
Originally Posted by TheMooN
Sorry to hear of that Grant, I shall take a shot of ours which would give yo an idea is size/scale.
I made the best pot of beans I’ve had in a long time! I’ll spare everyone a picture, I mean, if you’ve seen beans before, not much to look at.
But with a pound of Great Northern Beans, or white beans, I soaked them overnight, and then washed them and put them in a pot with 6 cups of water. I added a big Hog Jowl for seasoning. I chopped up 3 large yellow onions, it’s more like onion soup with beans, than the other way round. And of course, two large cloves of fresh garlic, the magic ingredient! Powdered garlic, or garlic in a jar, are just not the same as fresh garlic, and it’s cheap and easy to keep. Why use anything else? A hard simmer for 3 or 4 hours, salt and pepper to taste, and BAM! Best beans you’ll ever eat! A pie pan of corn bread, and that’s real Southern cookin’ right there! Freezes well too, it may even taste better after it’s been frozen and reheated? Good food doesn’t have to be expensive, one of the simple pleasures in life.
Russell
Brunch today. My usual fruit n cereal
https://uploads.tapatalk-cdn.com/201...5f59525437.jpg
Thanks! Yes, I know what you mean, I'm not a fan of rich, creamy sauces either, need to be able to taste the pasta too, et the end of the day! No cream in this puppy, just eggs and a mix of Pecorino Romano & Parmesan. I was using leftover smoky streaked bacon this time. Sometimes (this time included) I add a ladle or two of chicken stock to the bacon, once it's crisped and then reduce a little bit. I add this bacon and stock mix to the pasta before adding the eggs/cheese and it keeps things nice and loose. Finishing touch was some fresh Oregano, a grating of cheese and some freshly crushed black pepper.Quote:
Originally Posted by TheMooN
Poor photo but an outstanding wild boar bourginion.https://uploads.tapatalk-cdn.com/201...032e32dae0.jpg