What's For Dinner Tonight?

BarnBuster said:
these folks publish "Cook's Illustrated" magazine, kinda expensive to subscribe, so I just read it at the library. I never fail to find something in it that's of some use in the kitchen. They review all things food/tools/appliances as well. Newsletter free @Gary Goodson @Bob Zmuda

https://www.cooksillustrated.com/bu...ngguideepromo-20&atc=wecA&Survey_id=&mi_ecmp=
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Awesome! I've been looking for a site exactly like this. In desperate need of a new pour over coffee maker and a grinder.

You rock BB. :)
 
Bob Zmuda said:
Awesome! I've been looking for a site exactly like this. In desperate need of a new pour over coffee maker and a grinder.
You rock BB. :)
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They also published a book of tips last year. I'll swear every page had something on it that I thought "why the fuck didn't I think of that"

Speaking of coffee pots, I didn't start drinking coffee until I retired, (go figure) but started with a cheap 5 cup Farbenware drip. I don't grind beans or any of that, just get flavored type coffee from the store. Wanted a pot that brewed a little stronger though, so ordered this and it just came today; mostly got pretty good reviews although you have to watch how you use it cause coffee could taste bitter. We'll see..

Presto 02811 12-Cup Stainless Steel Coffee Maker

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I made spaghetti bolognese. My daughter is a fan. I'm ok with mince as long as I can have a banana with.
 
Naah, just sliced on the side, so you can put some on the fork with the food, like you would eat strong curry. I can not think of anything made with mince that isn't improved by banana. Well, ok I haven't tried it on a burger. It seems unnatural.
 
ANC said:
Naah, just sliced on the side, so you can put some on the fork with the food, like you would eat strong curry. I can not think of anything made with mince that isn't improved by banana. Well, ok I haven't tried it on a burger. It seems unnatural.
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I like it as a condiment with Curry just never thought of it with spaghetti bolognese. I'll have to give it a try (when I'm being unnatural) and report back.:lol:
 
Don't know about the meat you used, I stick to lamb, steak, chicken, boerewors, and fish on the grill.
But that looks good. Did you enjoy it?
 
I don't like any chicken except braai chicken. The skins are the best. (First, boil the chicken in water for ten minutes, take it out and let it dry off a bit before spicing or the spice will just run off, and you won't have raw bits inside, also only have to braai the outside, so it stays juicy.)

It is such an easy way of cooking, you just have to drag the little grill along and something to light a fire in a stone circle. Eat with your hands from paper plates. The flavour is so much nicer than charcoal, yuck.

Rich or poor, nearly every family here has one of these. Mine is due for replacement, it is so haggard it is not even scrap metal anymore.
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ANC said:
I don't like any chicken except braai chicken. The skins are the best. (First, boil the chicken in water for ten minutes, take it out and let it dry off a bit before spicing or the spice will just run off, and you won't have raw bits inside, also only have to braai the outside, so it stays juicy.)

It is such an easy way of cooking, you just have to drag the little grill along and something to light a fire in a stone circle. Eat with your hands from paper plates. The flavour is so much nicer than charcoal, yuck.

Rich or poor, nearly every family here has one of these. Mine is due for replacement, it is so haggard it is not even scrap metal anymore.
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I've got a couple of cooking racks like that - I especially like making bacon wrapped scallops on the grill with them.
As for wood I used Mesquite chunks which made the meat taste that much better.
Thanks again.
 
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