The totally off-topic thread

[Princess Fiona]

Love to be back home and cooking again in my own kitchen
Tonight I'm making Syrian Chicken
http://www.karenmartini.com/cook/recipes/syrian-chicken-ginger-lemon-saffron
Was first introduced to the recipe by bossreggie. Sipping some nice Blancs de Blancs courtesy of vinomofo (another introduction courtesy of AFF)
Who says this site's about flying?

 

[Pushka]

Say what?

Just checking out your recipe now...

 

[Princess Fiona]

Say what?

Just checking out your recipe now...

I change it slightly as I only eat white chicken meat so use breast fillets and put in my Le Creuset in the oven instead of stovetop.
It's a great recipe.

 

[anat0l]

Love to be back home and cooking again in my own kitchen
Tonight I'm making Syrian Chicken
Syrian chicken with ginger, lemon & saffron | Karen Martini
Was first introduced to the recipe by bossreggie. Sipping some nice Blancs de Blancs courtesy of vinomofo (another introduction courtesy of AFF)
Who says this site's about flying?

I do like to discuss food, cooking, food tasting and wine tasting.

Trying to learn how to make meringue; piecing together a dish here.

 

[Pushka]

Just making a list of required ingredients.

Love my creuset! Cooks the best curries too.

Do you find breast meat is tricky to cook with Princess? I usually use thigh meat.

I have an excellent pavlova roulade that was in The Australian magazine last year. Divine. I took a photo of it but not sure if you aren't used to cooking pavlova that it's enough.

 

[Pushka]

Here's the roulade recipe (part of it anyway)

 

[LadyC]

Le Creuset pots are great. I use mine for all sorts of slow cooking, especially 7 hour leg of lamb....yum

 

[Pushka]

Le Creuset pots are great. I use mine for all sorts of slow cooking, especially 7 hour leg of lamb....yum

And lamb shanks. Just delish. But not at the moment when it is 40!

I have three of them, all perfectly seasoned now. A family heirloom.

 

[Princess Fiona]

Just making a list of required ingredients.

Love my creuset! Cooks the best curries too.

Do you find breast meat is tricky to cook with Princess? I usually use thigh meat.

I have an excellent pavlova roulade that was in The Australian magazine last year. Divine. I took a photo of it but not sure if you aren't used to cooking pavlova that it's enough.

It's a little tricky. The timing has to be just right otherwise I end up with shredded chicken
On the subject of Le Creuset, it's one of the few things I couldn't do without.
We got our first one as a wedding present my mother (not known for spending money) couldn't understand why it was any different to any other casserole dish. When we moved out to Australia I gave her our old one and she now has two incase one is in the dishwasher

 

[DC3]

I thought that the dreaded crock-pot was back. What a relief when I checked on Google.

 

[Pushka]

I thought that the dreaded crock-pot was back. What a relief when I checked on Google.

Sacre Bleu! Worlds apart.

 

[DC3]

I found this picture. Maybe it's some of their more affordable products.

 

[anat0l]

Here's the roulade recipe (part of it anyway)

Thanks for that! I know pavlova and meringue recipes out there are a dime a dozen, but anyway.

Some recommend that near the end of making the meringue in the mixing bowl, add the juice of lemon (just a bit). Not sure what it does.

They say beat the meringue with sugar until stiff and glossy. How fast do you beat this? Full bore? Can you overbeat the final mixture? If so, can it be saved or do you have to start again?

When it comes to when to stop cooking (or an action) something in general, that's my biggest weakness.

I'm thinking more making small meringues (yep, piping bag will have to come out), similar to what you would need to make an Eton Mess (except nice droplet shapes, not just flat sticks).

 

[Rox]

My mother was the meringue queen, and carefully avoids giving every last detail of her technique. However she always emphasises heavily that you add the sugar at the end - castor sugar or finer and fold rather than beat, VERY gently. When her 35 years old kenwood chef finally died it was quite a challenge to find a mixmaster that had a slow enough speed ( the cheap ones don't) for her standards.

 

[JohnK]

Just had a look at snap.do. Apparently its a malicious search engine (you probably know this by now). Its removal is recommended.

All in good time. I forget how it got there but it snuck in with an install of some other reputable software.

Have Firefox install on USB so for now OK.

 

[Katie]

Busted! - yes I'm in TSV at the minute.
I repaired the chopper a couple of weeks ago after it's crash in CNS last year. it's certainly great to have it flying again

And funnile enough, the FB friend who posted the pic has another friend who knows you!! Small world, yada yada.

 

[serfty]

CNY is a big thing in SE Asia - you really need to be around to comprehend.

Sitting at a 34th floor window seat at the KL DT exec lounge from where I posted photos on another threaad a few hous ago I observed fireworks going off heare there and almost everywjhere.

There were some quite close: Kuala Lumpar DT view from exec lounge - YouTube

 

[Pushka]

I usually beat the egg whites on full bore. When they are stiff with peaks, then I add the caster sugar one spoon at a time, mix, then next spoon, mix. Add the sugar slowly. At low speed.

Not sure about the lemon juice.

This gives a nice meringue crust and lovely marshmallow.

My grannie was the pavlova queen. She would turn the oven off when it was cooked then leave it in the oven with the oven door open until it cooled.

 

[drron]

Young Clive seems to be getting deeper into trouble-
Cookies must be enabled. | The Australian#

Insiders said that as many as 90 staff were being made redundant, leaving about 90 people still employed there, compared with more than 650 when Mr Palmer acquired the resort three years ago.

Insiders describe rooms at the resort running on 3 per cent occupancy while accountants and others from Mr Palmer's company, Mineralogy, with no knowledge of hospitality, were brought in to "run around the business, scratching for savings".

If he loses his court case against Citic over iron ore royalties he might well face bankruptcy proceedings.If bankrupt he has to quit Parliament

 

[Robbi]

Young Clive seems to be getting deeper into trouble-
Cookies must be enabled. | The Australian#



If he loses his court case against Citic over iron ore royalties he might well face bankruptcy proceedings.If bankrupt he has to quit Parliament

We can only hope!