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Old Dec 22nd 2017, 5:39 pm   #1471
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Default Re: Teatime Choices

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Why? Ordinary flour is fine after a good shake up in a seive, or scrabbling with a fork.
I don't even use that. I went from extra virgin oil in a ziploc with the spuds and then on a tray in the oven to spraying them with evo and the same. Parboiling I found unnecessary.
The only potential drawback being if everything isn't ready on time and you have the problem of keeping them hot without losing the crispiness.
But the Actify not only makes even better roast spuds, you can pause it to make sure they're ready at the right time.

That aside, I was looking over some lamb shank recipes and someone who fancied their cooking ability linked one of them to their roast spud methods and it used semolina.

I'd never heard of it before but the accompanying photo made them look lovely.

Dodgy shaped wine glass though.

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Old Dec 22nd 2017, 7:35 pm   #1472
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Default Re: Teatime Choices

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Anyone use Semolina on their roast spuds?
Nigella does.
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Old Dec 22nd 2017, 9:02 pm   #1473
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Default Re: Teatime Choices

Is this something like using cornstarch to make chips or chicken wings crispy? I suppose it's within the sphere of dredging or breading anything else.
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Old Dec 22nd 2017, 11:13 pm   #1474
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Default Re: Teatime Choices

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Nigella does.
So not so strange after all.

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Is this something like using cornstarch to make chips or chicken wings crispy? I suppose it's within the sphere of dredging or breading anything else.
They look good in the picture...if a bit coconutty.
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Old Dec 22nd 2017, 11:53 pm   #1475
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Default Re: Teatime Choices

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Is this something like using cornstarch to make chips or chicken wings crispy? I suppose it's within the sphere of dredging or breading anything else.
Yep, some people even use oats.
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Old Dec 24th 2017, 9:53 pm   #1476
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Default Re: Teatime Choices

A fantasmagorical dinner.
Mussels in a garlic sauce, prawns and sea scallops cooked in garlic butter and then cheesy bread to soak up the sauce. And a lovely dry Alsace Riesling.

Heavenly. I'm floating.
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Old Dec 24th 2017, 11:08 pm   #1477
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Default Re: Teatime Choices

[QUOTE=BristolUK;12404989]A fantasmagorical dinner.
Mussels in a garlic sauce, prawns and sea scallops cooked in garlic butter and then cheesy bread to soak up the sauce. And a lovely dry Alsace Riesling.

Heavenly. I'm floating.[/QUOTE
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Old Dec 26th 2017, 9:27 pm   #1478
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Default Re: Teatime Choices

I had a big bowl of turkey stew made after Thanksgiving jazzed with a tsp of gochujang and a small dish of the older, fermenty kimchi + 2 cans of the beer they gave me at work, and may have a slice of tourtiere a little later. There's enough to take to work for lunch tomorrow, a good idea since it's a bit cold for running out for lunch.
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Old Dec 26th 2017, 11:20 pm   #1479
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Default Re: Teatime Choices

mmmmmmmmmmmmmmmmmmmmmmmmmmmm....tiramisu...mmmmmmm mmmmmmmmmmmmmmmmmm
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Old Dec 27th 2017, 5:38 pm   #1480
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Default Re: Teatime Choices

Curried lamb shank meat and mash for two and ham and mash for the other two.
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Old Dec 27th 2017, 7:47 pm   #1481
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Default Re: Teatime Choices

Leftover sausage and beef thrown in a ragu
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Old Jan 1st 2018, 11:45 pm   #1482
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Default Re: Teatime Choices

More of that Korean-style muck inspired by Jings. I have half of those pot stickers and a carton of soup left over to take for lunch tomorrow.
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Old Jan 4th 2018, 10:05 pm   #1483
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Default Re: Teatime Choices

Oh I don't know, I'll throw something together.
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Old Jan 4th 2018, 10:16 pm   #1484
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Default Re: Teatime Choices

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Oh I don't know, I'll throw something together.
Don't tell me, let me guess....Trifle?
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Old Jan 4th 2018, 10:22 pm   #1485
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Don't tell me, let me guess....Trifle?
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