idahoblues
Well-Known Member
- Joined
- 27 Mar 2009
- Messages
- 20,252
Yes you are ;)A huge knob :)
Yes you are ;)A huge knob :)
I have recently started making scrambled eggs a whole new way. Practically still clucking.Had scrambled egg tonight, doubt anybody needs the full recipe :)
Why thank you.A huge knob :)
Not a big fan of RatatouilleMade this when I got home from work last night. Put it over a baked chicken breast and some brown rice. Plenty left so will have again tonight, I reckon it'll be nicer tonight as its had plenty of time for the flavours of the ingredients to merge.
Best ratatouille recipe | Jamie Oliver veggie recipes
Jamie Oliver's best ratatouille recipe shows you how to make ratatouille from scratch, and it couldn't be easier. Plus, it's packed with gorgeous veggies.www.jamieoliver.com
I have the electric grill smoker, its really really good, can grill, air fry, smoke, dehydrate etc.. I use it loads. Well worth the moneyRegarding food has anyone got a ninja bbq or sizzler ?
Needs the very best ingredients. The first instruction in the recipe should be:Not a big fan of Ratatouille
I suspect it may also enhance the perception on juciness. Because the outside of the steak is dry and the inside is hopefully less cooked and therefore retains more moisture your mouth gets a contrast when biting and chewing and you tend to notice contrasts more than single textures.Yeah, the bruising of basil theory would work if you could tear the leaf super accurately avoiding relevant cells! Just cut rather than chop finely, exactly the same as tearing.
Searing meat certainly enhances flavour, but not juiciness, there is no sealing. I already said this!
Is it heavy ? ie portableI have the electric grill smoker, its really really good, can grill, air fry, smoke, dehydrate etc.. I use it loads. Well worth the money
Yes you did but who thinks searing = juicy. Never heard that in my life.Yeah, the bruising of basil theory would work if you could tear the leaf super accurately avoiding relevant cells! Just cut rather than chop finely, exactly the same as tearing.
Searing meat certainly enhances flavour, but not juiciness, there is no sealing. I already said this!