cooking, fruit and size

[slowmotion]

I agree that you can't add too much butter to mash, but you can add too much milk. It ends up with the consistency of a rather thick wallpaper paste. It's not good.

 

[Reynard]

Here's my daughter's Canadian breakfast on Vancouver Island, about six years ago. It was so utterly ghastly that it had to be put The Archive.
View attachment 338235
Pancakes, strawberries, aerosol can cream... (is that a potato on the left? )...and a tiny bit of bacon.

It's all so terribly wrong!

Eeeeeeeek!!! That looks like a car crash on a plate...

Stainless steel pans here chez Casa Reynard. Except for the cast iron frying pan that only gets used for pancakes.

 

[summerdays]

What do you mean by 'putting the lid on it?'

Yes it doesn't go on easily and I often need to wiggle the top of the shaft a few times to help it seat itself correctly.

I think water got in the mechanism fairly early on inside the plastic lid. And once in you can't get it out (we drilled holes in the top of the lid to enable it to drain now.

 

[Motobecane]

[QUOTE 4687726, member: 259"]Microwaved spuds is one thing I don't like. I know you can get good results from a few varieties, and I use the microwave for all sorts of stuff, but I would always steam spuds or bake them for mash.[/QUOTE]
Well I tend to agree. But these ones worked out very well. I will continue to experiment.

 

[Motobecane]

Yes it doesn't go on easily and I often need to wiggle the top of the shaft a few times to help it seat itself correctly.

I think water got in the mechanism fairly early on inside the plastic lid. And once in you can't get it out (we drilled holes in the top of the lid to enable it to drain now.

I think we are talking about a different appliance - I'm now very confused. That is not an unusual state for me, BTW! I was talking about a simple mashing attachment for a stick blender. It doesn't have a lid.

 

[Motobecane]

I urgently suggest that you seek help from professionals.

OK. Takes months to get an appointment though.

 

[slowmotion]

OK. Takes months to get an appointment though.

In this particular case, a trip to A&E with flashing blue lights would be entirely reasonable.

 

[Spinney]

I microwave jacket potatoes for about 10 minutes, they then crisp nicely in the oven in about 20 minutes instead of much, much longer if you cook them in the oven from the start. Otherwise the microwave is generally only used for nuking frozen peas, cooking broccoli and warming plates.

 

[Reynard]

I microwave jacket potatoes for about 10 minutes, they then crisp nicely in the oven in about 20 minutes instead of much, much longer if you cook them in the oven from the start. Otherwise the microwave is generally only used for nuking frozen peas, cooking broccoli and warming plates.

I do pretty well much the same with jackets if I'm pressed for time. Microwave is usually pressed into service to warm up leftovers or defrost stuff.

Otherwise a good way to speed up jackets without using a microwave is to take a bunch of metal kebab skewers, stick one through each potato lengthways before wanging in the oven. Saw that on one of the Nigella progs many moons ago.

 

[Speicher]

@User9609

Lovely seaside mug!

 

[Pat "5mph"]

@User9609 the cake is almost gone!
Looks lovely.

 

[growingvegetables]

[QUOTE 4689271, member: 9609"]... polenta makes great cakes, wonderful texture....[/quote]
Especially mixed with cold mashed potato! Yup - I tried the recipe. For a gluten avoider. Said gluten avoider was right p***ed-off - cake was so good that the gluten-eaters damned near scoffed the lot!

[QUOTE 4689271, member: 9609"]I just get chased out of the kitchen so never see how its done, but it is obviously more difficult than I thought ....[/quote]
Hmmm. How do I suggest, ever so delicately and politely, that she's .......... having you on?






Am I being unfair in thinking of 1930's home-birth scenes in Dr Finlay's casebook?

You know the ones - man of the house gets sent off to heat a large pot of water. Correction - an absolutely huge pot of water, to boiling point. Meanwhile, from behind closed doors, dramatic screams, yells, and swearing, as nature takes its course. Made all the easier ....







... by having the man of the house safely out of the way in the kitchen. Panicking over matches he can't find, panicking about where the big pots are kept, and then panicking about the water taking so long. Basically - panicking. Just somewhere safely out of the way?

Sorry - couldn't resist

 

[summerdays]

[QUOTE 4689271, member: 9609"]as they say things tend to come in threes, I should have took my own advice, when something goes wrong, STOP, have a cup of tea and start concentrating

Anyway alls well in the world again, managed 20 mile on the bike the day, dull and damp, bit worried about getting up onto the pedals with the dodgy knee but pushing well on the dodgy knee. And when I got home my favourite cake had been made, Polenta, Ground Almonds butter sugar and a few lemons for that wonderous citrus taste, polenta makes great cakes, wonderful texture. I just get chased out of the kitchen so never see how its done, but it is obviously more difficult than I thought.
I'm trying hard not to eat the rest before bed.

View attachment 338548
View attachment 338549 [/QUOTE]
I love polenta cakes and have made quite a few, especially for my gluten free friend, but just as often for me. I've even made one recipe in which I included courgettes which I substituted for some of the oil in the recipe.

As for microwaves, my list is similar to @Spinney except cooking my porridge every morning is probably it's main role. It's also useful for cooking Christmas puddings.

 

[Katherine]

[QUOTE 4689271, member: 9609"]as they say things tend to come in threes, I should have took my own advice, when something goes wrong, STOP, have a cup of tea and start concentrating

Anyway alls well in the world again, managed 20 mile on the bike the day, dull and damp, bit worried about getting up onto the pedals with the dodgy knee but pushing well on the dodgy knee. And when I got home my favourite cake had been made, Polenta, Ground Almonds butter sugar and a few lemons for that wonderous citrus taste, polenta makes great cakes, wonderful texture. I just get chased out of the kitchen so never see how its done, but it is obviously more difficult than I thought.
I'm trying hard not to eat the rest before bed.

View attachment 338548
View attachment 338549 [/QUOTE]

That looks delicious, I am very impressed that you have saved any at all. Please ask Mrs User9609 for the recipe?

 

[Haitch]

I sometimes have great difficulty following you people. @User9609 posts a stunning photo and all you can talk about is his crockery and cakes.


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