British Expats - Teatime Choices

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. :lol:

Spoiler:

bats	Dec 22nd 2017 7:35 am

Re: Teatime Choices

Quote:

Originally Posted by BristolUK (Post 12403962)

Anyone use Semolina on their roast spuds?

Nigella does.

caretaker

Dec 22nd 2017 9:02 am

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.

BristolUK

Dec 22nd 2017 11:13 am

Re: Teatime Choices

Quote:

Originally Posted by bats (Post 12404196)

Nigella does.

So not so strange after all.

Quote:

Originally Posted by caretaker (Post 12404230)

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.

:nod: They look good in the picture...if a bit coconutty. :unsure:

bats	Dec 22nd 2017 11:53 am

Re: Teatime Choices

Quote:

Originally Posted by caretaker (Post 12404230)

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.

BristolUK

Dec 24th 2017 9:53 am

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.

Pica	Dec 24th 2017 11:08 am

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
ðŸ˜‹

caretaker

Dec 26th 2017 9:27 am

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.

BristolUK

Dec 26th 2017 11:20 am

Re: Teatime Choices

mmmmmmmmmmmmmmmmmmmmmmmmmmmm....tiramisu...mmmmmmm mmmmmmmmmmmmmmmmmm

BristolUK

Dec 27th 2017 5:38 am

Re: Teatime Choices

Curried lamb shank meat and mash for two and ham and mash for the other two.