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.

I tend to agree with that, but boiled chicken in dressing isn't.

There is no risk of salmonella if you cook your food properly (and have proper kitchen hygene)

Prooooobably not. I seem to be in the wrong phase currently. I'll be back in soon though.

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?

You're preaching to the choir my boy.

Are you flowing this week?

Ahh, yes, this might be the key then. Ours have a temperature dial.

And yes, I feel very much like I am.

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.

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.

I've printed that, and next time I'm in the mood for kitchen stuff I'll give it a go! Thanks!

 

And what is a nonce? I like honey, just curious.

That's very strange :?

Why don't they just put normal grills in them :?

There is a pan under that grill to catch the grease, and that's not a bad thing, but like I said it's /fucking/ useless when all you get out of it is charcoal. That's why we have outdoor grills, and that's why you guys call me dumb colonial :-<

Someone who thinks of the children a little /too/ much.

As in a pedophileish way?

And oh - i've not tried that, just probably what I'd do if i was trying to make soemthing a bit like that Kraft stuff, so don't blame me if it's rank :D

Hey, come on now. There are plenty of other reasons for us to call you a dumb colonial /// (hug) ///

Yes.

haha, I'll keep it in mind!

That's probably true. :'-(

 

I think it would be cool if you guys were just down the street, or at least somewhere I could get to by car!