Spitfire rosebud…yeah you should be able to bite and get all the ingredients in one bite but thats impossible with some of the towers they create now.
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Couldn’t tell you what’s a better one, but I reckon stick blenders are the best because they are so versatile, take up less space and are easy to clean.
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I knew someone years ago that took their Bamix back for a refund. No matter how much time they spent it wouldn’t even whip cream.
After the salesperson showed them how to put the blades on the end it was amazing how the performance improved! But as a spinning metal stick it was pretty hopeless.
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I’m Still in Athens! Will try and get to this place before I leave.
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Greece was at the very end of 11 weeks travelling the globe. We spent a few nights unwinding, at accommodation up the top of the hills in Paros, with its own pool and amazing views. So when we got to Athens, we really only had time and motivation to see the Acropolis & Parthenon with a local guide.
The burgers from Guerilla Chef look very plain. But there’s something about a restaurant that literally does one food item, and does it to perfection. I mean, you can’t even buy chips there.
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Those are often the best spots!!!
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Yum indeed, love moussaka. I’ve been making it a couple of times a year using a recipe from a UK butcher I found 20 odd years. Despite the source, “Johnson’s of Thirsk”, I think it’s very good. Manchego cheese works great. Doesn’t have potatoes, which I’ve never known to be a standard ingredient, but I’m wondering if you think it is?
itd be better overall if it had potatoes and no eggplant
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Yes. Potatoes are a standard ingredient. Give them a shot.
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Bought a $170 jumbuck pizza oven from bunnings. Is probably the best value thing i have bought cooking wise.
Did a lot of research before cooking. Pre heat up to 350-400 for half a hour. Turn pizza every 10ish seconds. Done in just over 1 minute. Great fun
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You are sooo back!
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Done. Doesn’t impact the taste at all. Being type 1 diabetic, I’ve been caught out a few times with the lack of carbs in my otherwise good recipe (hypoglycemia: dangerous low blood-sugar if I don’t reduce my insulin dose accordingly). Adding some spuds helps with that, so I’ll stick with it.
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I don’t even need to taste it to know it’s 10/10
That looks fantastic. Great job!
Wrong dish my dude. Pattistio with patatas on the side is the go
We eat a bit of vego - increasingly so, as other half is mostly vego. Will eat fish especially if I catch it out in the tinny- seldom from a shop.
But I will sometimes add some non-veg protein.
An absurdly cheap favourite is free range chicken drumsticks. I was doing marylands jerk style, but the drumsticks are so cheap I often just get the kilo, which is about 6$ for typically 7 drumsticks. A pair of them is just over the price of one dimmy!
Jerk chicken sauce is basically onion, garlic, soy, allspice and lots of chilli. Mine I twist a bit with kaffir lime, switch in Chinese 5 spice (as I often don’t have allspice). I’ll also add some fish sce and ginger. Gotta have a decent chilli kick.
Instead of watching this on a BBQ and worrying about it burning, (which is best), I lazily put them in a tray in the oven. 30 mins under a sheet of foil, with a bit of water in the base, and when mostly cooked, 10-15 more minutes with no foil on to blacken up a bit. You don’t want the sauce in the base to burn, so add water if needed. I often put some chopped spud in to soak up the juices and they end up very nice too.
3-4 meals of protein for very very low $.
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And while I’m very happy with this adaptation, I will never condone chips in a souvlaki
I don’t mind them with or without chips.