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Does this piss anyone else off?

From: koswix24 May 2011 00:40
To: Ken (SHIELDSIT) 119 of 205
38514.119 In reply to 38514.117
Can you type out the ingredients list for me?
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From: koswix24 May 2011 00:40
To: Peter (BOUGHTONP) 120 of 205
38514.120 In reply to 38514.114
For once you are correct about something relating to food 8-O
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From: koswix24 May 2011 00:47
To: Ken (SHIELDSIT) 121 of 205
38514.121 In reply to 38514.117
Never mind, I just found it on Amazon.

Water, Soybean and/or Canola Oil, Vinegar, High Fructose Corn Syrup, Salt, Contains less than 2% of Garlic (Dried), Garlic, Red Bell Peppers (Dried), Onions (Dried), Xanthan Gum, Spice, Lemon Juice Concentrate, Calcium Disodium Edta and Sulfiting Agents As Preservatives, Oleoresin Paprika.


Seriously, wtf? Must you put high fructose corn syrup in /everything/?

Come round for dinner and I'll make you some propper tasty dressing.
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From: Ken (SHIELDSIT)24 May 2011 00:48
To: koswix 122 of 205
38514.122 In reply to 38514.119

Boil some chicken in water for an hour or so.

 

Put the chicken in a glass dish and cover it with dressing. Leave it in the dressing for ~30 minutes. Pour the dish of stuff in a frying pan and brown it. Or do it on a grill.

 

Then enjoy!

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From: Ken (SHIELDSIT)24 May 2011 00:49
To: koswix 123 of 205
38514.123 In reply to 38514.121

Oh I see, you wanted to list for the dressing!

 

Yeah, don't get me started about the corn syrup. It's unnecessary. I think we're starting to get smarter about it because the new big deal is real sugar again.

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From: koswix24 May 2011 00:51
To: Ken (SHIELDSIT) 124 of 205
38514.124 In reply to 38514.122
The only time you should be boiling chicken is when it's a carcass (preferably with a bit of meat left on) and you're making stock.
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From: Ken (SHIELDSIT)24 May 2011 00:52
To: Drew (X3N0PH0N) 125 of 205
38514.125 In reply to 38514.118

They never seem to cook properly. Every time I try to use them, because I really, really wanted to be able to grill in the winter. But every time I try the stuff burns and I /fucking/ hate that. Then every smoke alarm in the house goes off, and then I throw fucking stuff through the kitchen.

 

It's like there was extra space under the oven and they just threw something there to fill the space, not caring that it was shit.

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From: Ken (SHIELDSIT)24 May 2011 00:54
To: koswix 126 of 205
38514.126 In reply to 38514.124
Hey, my wife is Queen OCD. If there is a chance of salmonella then it's getting boiled. You live with her and then we will see who boils chicken!
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From: Ken (SHIELDSIT)24 May 2011 00:54
To: Drew (X3N0PH0N) 127 of 205
38514.127 In reply to 38514.126
Xen you bitch, are you killing shit tonight?
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From: ANT_THOMAS24 May 2011 00:56
To: Ken (SHIELDSIT) 128 of 205
38514.128 In reply to 38514.126
Boiled meat is generally nasty.
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From: Drew (X3N0PH0N)24 May 2011 00:56
To: Ken (SHIELDSIT) 129 of 205
38514.129 In reply to 38514.125
The fact that it's under is weird. It's always (that I've seen) over it, here. Even when not over the whole cooker like in PB's (which is better).

And: turning. Just turn whatever you'e cooking and it won't burn. Same as a barbecue.
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From: Ken (SHIELDSIT)24 May 2011 00:57
To: ANT_THOMAS 130 of 205
38514.130 In reply to 38514.128
I tend to agree with that, but boiled chicken in dressing isn't.
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From: koswix24 May 2011 00:57
To: Ken (SHIELDSIT) 131 of 205
38514.131 In reply to 38514.126
There is no risk of salmonella if you cook your food properly (and have proper kitchen hygene)
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From: Drew (X3N0PH0N)24 May 2011 00:58
To: Ken (SHIELDSIT) 132 of 205
38514.132 In reply to 38514.127
Prooooobably not. I seem to be in the wrong phase currently. I'll be back in soon though.
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From: Ken (SHIELDSIT)24 May 2011 00:58
To: Drew (X3N0PH0N) 133 of 205
38514.133 In reply to 38514.129
The problem is this. It's 500 degrees /always/. there is no way to adjust it. how the fuck can you cook at 500 degrees and not burn something?
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From: Ken (SHIELDSIT)24 May 2011 00:58
To: koswix 134 of 205
38514.134 In reply to 38514.131
You're preaching to the choir my boy.
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From: Ken (SHIELDSIT)24 May 2011 00:59
To: Drew (X3N0PH0N) 135 of 205
38514.135 In reply to 38514.132
Are you flowing this week?
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From: Drew (X3N0PH0N)24 May 2011 01:02
To: Ken (SHIELDSIT) 136 of 205
38514.136 In reply to 38514.133
Ahh, yes, this might be the key then. Ours have a temperature dial.

And yes, I feel very much like I am.
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From: koswix24 May 2011 01:09
To: Ken (SHIELDSIT) 137 of 205
38514.137 In reply to 38514.121

Try this for a dressing instead.

 

1 red pepper, chargriled until the skin is black. Peel off the skin and do it over a bowl so you can catch the liquid that'll run off.

 

Dice it up nice and small.

 

Add to it the following:

 

3tbsp of good quality olive oil (extra virgin. taste some on your finger before you add it, it it makes you go :-& then get some better stuff)

 

1 tspn of a nice melow balsamic vinegar

 

the juice of half a lemon

 

1/2 a tspn of mustard powder (if you can't get that, use a full teaspoon of whole grain mustard)

 

about a teaspoon of honey (if you're a nonce and claim not to like honey, use a wee bit of sugar instead)

 

1 clove of garlic, crushed

 

2 finely chopped spring onions

 

1 tspn dried oregano
about 6 fresh basil leaves, torn up

 

If you want it spicy add some hot smoked paprika or a fresh chilly (chopped).

 

pinch of salt

 

a good grind of black pepper (BLACK pepper, not that shitty evil white stuff)

 

Have a taste and adjust the seasoning as required (more sugar/honey if it's too tart, or if it's totally overwhelming add a bit more oil. try to avoid going too crazy on the salt)

 

give it a good hard mix until it's emulsified, keep it in the fridge and use within a week.

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From: Ken (SHIELDSIT)24 May 2011 01:12
To: Drew (X3N0PH0N) 138 of 205
38514.138 In reply to 38514.136
Well, I'm not a gynecologist, but I'll take a look.

Yeah here is two pictures I took to show you this fucked up thing. One shows the temp setting. It actually appears to be higher than 500 degrees. The other is the rack.



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