hmmmm the eternal dilema. I like cannisters for rice, sugaar, coffee tea etc which will stack safely - I use plastic but it looks like glass so if the lot topples over it won't hurt anything. And think about hanging rails...
Eastshores....thanks for your reply. It's just how I would do it. No I didn't watch the video, as I have limited time online. I appreciate your opinion. So, it's pretty much a matter of taste as to what people...
Agreeing with the stove top burner for domestic use....no rinsing please!!!! May as well just fry them... a few minutes under cling wrap will peel those li'l suckers, I reckon they are better with a bit of black on...
Not sure I like the sound of this recipe. I haven't watched the video, but if just a broccoli mush up - you can count me out. Now, if there were garlic or onions, aromats as phatch said, and a good chicken stock instead of...
Quote:
Originally Posted by Alex N
I usually just put carrots, and onion, no celery on the bottom of the baking dish. I then rub the chicken with some butter inside and out, add some lemon, thyme, and garlic....
Hey Red,
I too am fanatic about cleanliness about the prep and cooking of chooks and the equipment involved. I've *always got a hot pot of soapy water and a towel delegated for those items at hand....I just can't cook...
Would this work? I am no Weber/slow cooking over a grill expert.... But what about simply placing a daggy old roasting tray deep enough to cover the meat that's on the grill, pretty much the same as what Nicko's picture...
I agree totally on keeping the cloves of garlic as whole as possible. With a recipe like this, to my taste, and for helping it caramelise a bit, I'd add in a couple tsp brown sugar, that's just my tast....Hope it went well.
