Yeah, I've tried a grilled pizza a few times. Good stuff, but for me it was hard to get the heat just right.
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Recipes, kitchen tips and tricks
- Thread starter Sassy Colombian
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Yeah, I've tried a grilled pizza a few times. Good stuff, but for me it was hard to get the heat just right.
Twenty seven minutes of meat porn. Lots of smoke and Texas in this here. This bacon jam thing is becoming a thing as well.
Moderation. But not now.
Moderation. But not now.
summerisle
The rain, it raineth every day
Looking for a British recipe for arrowroot biscuits. All I can find are American ones with 'cups' as measurements, prefer imperial or metric. I have found one from Mrs Beeton as a fall back. 
orchard
Player Valuation: £60m
Personally, I would convert one myself. Better chance of a decent recipe where it's used more frequently imo.Looking for a British recipe for arrowroot biscuits. All I can find are American ones with 'cups' as measurements, prefer imperial or metric. I have found one from Mrs Beeton as a fall back.
Hate cups too if that's any consolation
Tipp blue
If I agreed with you, we’d both be wrong.
Have you a pizza stone for the grill? Helps enormously with grilling pizza.
Sassy Colombian
Member: Team PoP
Me like it! Your gubbins look very chocolatelicious lolTwo
Two pieces of sponge cake with a filling and, if you wish, icing on top. Traditionally it's a normal sponge with a filling of whipped cream and strawberry (or your choice) jam.
Mary Berry's Victoria sponge cake recipe
Why would you trust anyone other than Mary Berry to make the perfect Victoria sponge cake? Light and fluffy and filled with jam, it's a British classic.www.bbc.co.uk
My chocolate gubbins.
View attachment 123412
I have to added it to my list of desserts I want to make this spring and summer.
Sassy Colombian
Member: Team PoP
Thanks, friend. You shared the recipe and I want for it and it was truly delicious. But it is a dish that I could only eat a few times a year because it is so rich but very tasty.
(Lol I'm sorry wrong emoji. It should have been a
because your pizza looked amazing. I hAve corrected my error
Sassy Colombian
Member: Team PoP
What did you ended up using? I encountered the same issue the other day but the other way around. I I ended up with a metric recipe and had to look for one with "cups as that's measurement that it is use here in the US.Looking for a British recipe for arrowroot biscuits. All I can find are American ones with 'cups' as measurements, prefer imperial or metric. I have found one from Mrs Beeton as a fall back.
I made some chicken pot pie croquettes. Was pretty easy and fun. I sauteed some chicken, onion, garlic, potato, carrot, peas (cook each item accordingly to soften), and then added thyme, oregano, sage, and a smidge of taragon and cooking sherry. Then added some flour and cream mixed with veggie-stock paste. I let it cook, then let it cool, and put it in the fridge for an hour or two...
Then took the chilled mix, scooped out slightly-larger-than-golf-ball-sized portions, and proceeded to coat each one with a typical mix for breading: flour, egg, panko bread crumbs...
Then tossed them into the air fryer...
They turned out pretty good. I wasn't wowed, but I would make them again. I would actually make a dipping sauce as they weren't as moist as I anticipated (some sort of tangy/mustard thing or so). But the kid liked them and going forward I would tweek a few things: use chicken thighs instead of chicken breasts for more chicken flavor; use a bit more salt and cream/milk in the mixture; chill them longer; perhaps deep fry rather than air fry...but all in all, they were good.
Then took the chilled mix, scooped out slightly-larger-than-golf-ball-sized portions, and proceeded to coat each one with a typical mix for breading: flour, egg, panko bread crumbs...
Then tossed them into the air fryer...
They turned out pretty good. I wasn't wowed, but I would make them again. I would actually make a dipping sauce as they weren't as moist as I anticipated (some sort of tangy/mustard thing or so). But the kid liked them and going forward I would tweek a few things: use chicken thighs instead of chicken breasts for more chicken flavor; use a bit more salt and cream/milk in the mixture; chill them longer; perhaps deep fry rather than air fry...but all in all, they were good.
Sassy Colombian
Member: Team PoP
You are such an awesome dad, always making food with your son in mind. My daughter would probably enjoy a dish like this too but I don't have an air fryer. I have thought about purchasing one but I wonder if I would use it enough to make it worth of my little kitchen space. My best friend convinced me to get an instant pot and I still haven't used it. How long have you have yours? And do you use it often?
We've been using the instant pot for about 3 years: easy stuff to do, like throw in frozen chicken thighs, uncooked brown rice, uncooked black beens, and a can a peach salsa (and water) and you have a meal about 35 minutes later to throw on tortillas. There is an air fryer lid that can be purchased for the instant pot, which I just bought, and it works pretty well (though I have no comparison with other air fryers), which is how I made the pot-pie croquettes. Overall, I quite like it, mostly for convenience. Check out NYTimes's infatuation with the Instant Pot.
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Sassy Colombian
Member: Team PoP
Now you are making me think again about putting my Instant pot to good use specially if it can also become an air fryer.
Thanks for sharing this Nytimes link. I need some recipes to get me infatuated with my Instant pot again, I have been rejecting my need for it for a long time lol
My feeling is that the instant pot isn't necessarily "super fun," more that it's super convenient. Cooking is a process, and if you have time for that process and enjoy the process then obviously that's what should be done. We tend to use it more for quick/easy stuff (pressure cooking frozen stuff), or slow cooking, such as yogurt. But it has it's place.
Sassy Colombian
Member: Team PoP
That's probably the reason why I haven't used it as much. Since the pandemic began I have spent so much time at home instead of going to the college so eventhough I'm working now days feel I have more time to prepare more elaborate time taking meals. However, I am hoping that soon enough things will.get back to some sort of normalcy and it will finally make use of the convenience of this pot.
Really easy thai (ish) chicken dish. Portion size suits two. Three if you're sparrows.
Half kg boneless chicken thighs chopped into chunks
1 TB oyster sauce
1 TB fish sauce
1 TB soy sauce
1 1/2 TB brown sugar
4 minced garlic cloves
1 long thai chilli (chopped)
2 TB finely diced onion
1 cup basil leaves
Combined the sauces, sugar, garlic, chilli and onion in a bowl.
Pour half the mixture over the chicken and really mix it in with your hands, make sure it's well coated. Then let rest for about 10 min.
Add about 1 to 2 TB of oil to a hot wok (frying pan will do if you don't have) and tip in the marinated chicken. Fry until starts to brown.
Turn down the heat to about half and tip in the reserved marinade. Let this thicken away and eventually it will start to caramelise. (you'll notice the pan getting a little sticky as you stir.)
When you get to that sticky point turn OFF the heat and tip in your cup of torn basil leaves. Stir for a minute of so so they are wilted and well mixed in.
Can serve with just a bit of rice but I had with some Bok Choi and an asian style fried egg.
About 20 min from start to finish. No excuses. (taste is better than the pic)
Half kg boneless chicken thighs chopped into chunks
1 TB oyster sauce
1 TB fish sauce
1 TB soy sauce
1 1/2 TB brown sugar
4 minced garlic cloves
1 long thai chilli (chopped)
2 TB finely diced onion
1 cup basil leaves
Combined the sauces, sugar, garlic, chilli and onion in a bowl.
Pour half the mixture over the chicken and really mix it in with your hands, make sure it's well coated. Then let rest for about 10 min.
Add about 1 to 2 TB of oil to a hot wok (frying pan will do if you don't have) and tip in the marinated chicken. Fry until starts to brown.
Turn down the heat to about half and tip in the reserved marinade. Let this thicken away and eventually it will start to caramelise. (you'll notice the pan getting a little sticky as you stir.)
When you get to that sticky point turn OFF the heat and tip in your cup of torn basil leaves. Stir for a minute of so so they are wilted and well mixed in.
Can serve with just a bit of rice but I had with some Bok Choi and an asian style fried egg.
About 20 min from start to finish. No excuses. (taste is better than the pic)
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