Tere

IDK - the last batch I did to that spec was erring on the mushy side to my taste. Mileages vary.

180 Yuan? *faints* The enterprising people who park their donkey on a section of the wall have put their prices up!

I am also sticking Shelby fries in this thread for search purposes

Bumping because of the reference in other threads. I have a 3.5 litre commercial grade deep fat fryer with basket (this object in fact http://www.nisbets.co.uk/Caterlite-Light-Duty-Single-Tank-Countertop-Fryer-3.5Ltr/GG198/ProductDetail.raction) - I fry rarely and only ever potatos. Could this method work in a standard deep fat fryer? What do you guys think? 8 mins at 190 degrees C works fine but am always open to other options.... Apologies if this has been covered elsewhere.

I just went and looked and they don't seem to have made it over to our side of the pond for some reason. Will have to keep an eye out (or possibly rule one out because of measurements because it would need to go where the toaster is).

So we entertained our strict vegetarian quite picky friend this weekend, and I am quite happy with the output. She ate everything! Saturday lunch was tomato crustless quiche and baltic style sour cream, dill, tomato and cucumber salad with garlic bread. For Saturday supper, Kamado Joe barbecued pizza from scratch in three acts, goats cheese and spinach beet, quornaroni on veggie mozzarella, and veggie margarita pizza, with leftover baltic salad and heritage cherry tomatoes with homemade raspberry and mint vinagrette. Followed this with plum and ginger crumble with cream. Today breakfast was cooked breakfast with beans, roasted mushrooms in garlic butter sauce, spicy oil anointed roasted heritage tomatoes, hash browns, veggie cumberland sausage, not bacon, free range fried eggs and local ketchup. Just finished cooking a roasted mushroom, spinach beet and yuzu risotto, with salad leaves in the raspberry vinagrette, followed by spiced poached pears a la Prue Leith with cream. Tomorrow's breakfast will be toast and butter and jam and cereal with mushroom pate if she fancies savoury, and veggie friendly cheese and the pate if she wants to take a packed lunch. With plenty of chutney and ripe tomatoes to accompany. I think I won on vegetarian cookery \o/ I even remembered to check the cheeses were veggie friendly (Sainsbury's labelling makes such things very easy these days, for which I am grateful). And relax...

Yeah. She's not very into "weird" food though so I do have to double check. I'm going for the familiar as I am sure it will get eaten. She's basically a meat and two veg girl without the meat. However tomato crustless quiche, garlic bread and a Baltic style sour cream salad was all eaten at lunchtime, so fingers crossed I'm on the right track!

I have a plan (and indeed cooked vegetarian solely for a few years thanks to a vegetarian boyfriend. I am I guess mourning getting to play with my current cuisines (lebanese, Indian, Mexican). I think it's tasty food (the risotto I am planning is excellent and pizza and cooked breakfast is never a miss) but it's not stretchy. She will appreciate the effort and I hope like it. That is the main thing. The veggy alternatives to pepperoni, bacon and sausages I have sourced are more to do with pleasing the meat eaters. so it goes )

59 degrees for two hours would make a chicken breast on the borderline of mushy, so I think a squid would need less, anyway.

I agree. I am not a squid pro, but I would score it well, season a pan, and pretty much wave the pan at it, if you are sure of your ingredients. ika sashimi is delicious, so if in doubt freeze it to kill the pathogens (or establish this has been done before) and then wave a warm object at it or deep fry it for a short space of time with impunity.

No pics, but Kamado Joe sirloin, rare, minted peas and 8 minute chips. I do like vegetarian food but I felt the need for steak as a bolster beforehand. As a bonus I never realised you could get Quorn pepperoni or bacon before (She is vegetarian not vegan thankfully because I am not up to date on where Quorn is with the egg thing).

Well, sometimes you don't

I go through peanut butter peaks and troughs. I skipped breakfast today, but yesterday was lightly toasted walnut bread with butter and cloudberry jam, and a tea rather than a coffee because I was running late I love the breakfast inventiveness here, I always get inspiration from it

Ratatouille, what has saved my not-quite-vegetarian but very food issuey mother from starvation many a time (she has gone through waves of everything from vegan up via extreme dieting of the Ryvita and apple variety but is currently sort of pesci but will do parma ham but no dairy fats ever OMG. She is tricky to cook for, in part because it's sort of random where she is on the cycle. I usually aim for good fish protein, well cooked with lots of herb flavour and no dairy. Shame as she's a great cook in her own right and does have a really good palate. Somehow enjoying food got metaphorically beaten out of her (although she does enjoy it if you present it to her - last time was a good quality Chinese restaurant in London with simple steamed dishes and lots of seafood). I think she has just forgotten how to enjoy it if she cooks it. The last meal I saw her really enjoy was some beautiful very simple but well cooked goats cheese quiche and salad when I stole her away for a garden visit one day. Her husband is a meat and two veg guy who I am not even sure notices that she doesn't eat the protein but will complain if she cooks something different for herself ...). TL:DR Ratatouille is a great dish if done well I think I am channelling worrying about having to deal with my picky vegetarian friend this weekend

This weekend I'm entertaining a strict vegetarian friend. I see garden salads in my future Frittata for lunch tomorrow probably with salads from the garden, pizza on the Kamado Joe in the evening (with salads from the garden). Veggie cooked breakfast in the morning (with scrambled egg and chives, probably). Spinach and pine nut risotto with wilted greens and thinnings in the evening. See a theme? (I would have cooked more adventurous things but she is not a foodie and doesn't do spicy at all. So I made sure all cheeses were vegetarian and went for something tasty and simple).

Me too! I have some sad little plantlings. I think sowing under glass or buying seedlings is definitely the way to go next year. I should pull up the bolted rocket and make some braised greens a la Francaise (ish) but it's raining and I don't wanna. Maybe for lunch tomorrow. Vegetarian friend coming for the weekend so I reckon the rest of the salad leaves can survive till then. She may get some braised thinnings of stuff, too

Nice! I was gifted a tagine and have been scared to use it in case I break it. I should really take a brave pill. I don't have a gas burner, just an electric hob or the Aga. Am wondering if it would be happy in the top oven of the Aga? (I think I bought a heat diffuser for the electric hob so I could try it there too )

Three recent dinners: Simple dinner using up a fair bit of the bolting raab broccoli, sauteed in lemon and butter, with 60 degree chicken. Kamado Joe salt and pepper poussin grilled over bay leaves (4 mins plus 8 mins at 200 degrees), leftover rosolje from the Estonian thread, rocket and ponzu dressing. Kamado grilled salmon (3 mins a side at 175), new potatoes, all the bolting greenstuff (mostly rocket and raab) sauteed in lemon and butter. And some pink wine. I seem to be on a pink wine kick!

Recently I entertained an Estonian friend who comes every year to celebrate Solstice, as he has no family in the UK. We drink, burn a bonfire and I cook him some Estonian specialties. What is always on the menu is Shashlik, which is a very traditional food this time of year. I had a disaster with a different recipe being WAY too salty last year, so this year I tried eGullet member Pille's recipe from her Nami-Nami blog. http://nami-nami.blogspot.co.uk/2010/06/estonian-shashlik-recipe.html. I didn't use as much salt and pepper as I was worried about the previous year's issues, and I think I could have used more vinegar than she recommends (or perhaps a stronger vinegar, I used white wine but maybe I should have gone with malt vinegar). Nevertheless, it was good. I cooked it on the Kamado Joe which worked well. Ready for the 24 hours in the fridge to marinade Ready to grill Finished product: To go with, I made rosolje, a potato / apple / beet / dill pickle (!) / herring (!!) / pork sausage (!!!) salad that is often used for celebratory meals or on a buffet spread. I used this recipe as an initial inspiration http://estoniancooking.blogspot.co.uk/2011/07/rosolje-beet-and-potato-salad.html. It sounds strange but eats very well. Ingredients: Prepped rosolje before sour cream. I added some more dill from the garden because I didn't think the pickles were "dilly" enough. I also used small skin on waxy new potatoes. Floury potatoes disintegrate a bit and give a mealy texture which isn't nice (I learned this the hard way). Finished product, enough for a couple of meals. It keeps well for a few days. And here is a terrible photo of the final dish. Served with cider for him and Pimm's and lemonade for me. Happy summer! I also baked him some bread - the Estonian recipes took too much time so I ended up using the Guardian's recipe from here http://www.theguardian.com/lifeandstyle/2010/nov/03/quick-rye-bread-recipe and a little bit of the not done starter. It seemed to bake well but I haven't had any feedback on how it tastes since he took the whole loaf home with him. have a picture of the starter

I figure this is just a hump I need to go through. My non thinned cornflowers and nigella are suspiciously healthy. Just need to see what happens.

Today was the first day I chucked out calories, but the best bet was to crop from the last of my broccoli raab, clear out all of the rocket marking the line of newly sown parsnips that had just germinated., and then see what was very leggy. It made a decent sautee but as a new gardener I hope I now subscribe to the process of thinning

that sounds superyum!

That recipe would be great if you have the time to type it out! I'll PM you. Thanks

In fairness I have lived in the US and these were a reasonably regular occurrence in the homes I visited, but I do hear you and understand there are also under the counter models in the US and as you can see this is how LG do the branding.

Brit speak decoded - it's big. And it's in two sections split on the vertical. Freezer on the left, fridge on the right. Integral water / ice / crushed ice dispenser which is not plumbed (there is a reservoir you fill) - this was important to us at the time. Prices might have come down a bit but it's not dissimilar to this object http://www.lg.com/uk/fridge-freezers/lg-GSL325PVYV I had a much nicer one in Japan but no idea now who made it