The Foodies thread

[idahoblues]

A huge knob :)

Yes you are ;)

 

[Barcon]

Had scrambled egg tonight, doubt anybody needs the full recipe :)

I have recently started making scrambled eggs a whole new way. Practically still clucking.
A game changer.

 

[Barcon]

A huge knob :)

Why thank you.

 

[RACHACE]

Made 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

 

[pride in battle]

Made 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

Not a big fan of Ratatouille

 

[AirbagsOptionalTheReturn]

Regarding food has anyone got a ninja bbq or sizzler ?

I have the electric grill smoker, its really really good, can grill, air fry, smoke, dehydrate etc.. I use it loads. Well worth the money

 

[Saddleworth2]

Not a big fan of Ratatouille

Needs the very best ingredients. The first instruction in the recipe should be:
1. Fly to the south of France and at the local market buy, peppers, tomatoes, courgettes and aubergines.

 

[Cityfan]

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!

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.

 

[pride in battle]

I have the electric grill smoker, its really really good, can grill, air fry, smoke, dehydrate etc.. I use it loads. Well worth the money

Is it heavy ? ie portable

 

[Saddleworth2]

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!

Yes you did but who thinks searing = juicy. Never heard that in my life.