Ballantynes B&B in Harare Lamb steak with chimichurri and a salad. Image Unavailable, Please Login Sent from my iPhone using FerrariChat
Hi Tom! These are skinned/boned, in olive oil. I did top with half lemon squeezed and tarragon. Image Unavailable, Please Login says central eastern Atlantic Pilchards.
FWIW, I have been using the machine mixes from this site for years... https://www.preparedpantry.com/bread-machine-mixes.aspx
Thanks, Stephen. Have you tried any of their whole wheat mixes? I'd love to make a palatable whole wheat loaf! T
" Have you tried any of their whole wheat mixes?" **** I do mostly white, rye and raisin/nut....The wife recently ordered a batch that included honey wheat which I haven't tried yet. (She is trying to expand my bread experience.:>) Image Unavailable, Please Login
I learned the other day that you can add a can of sardines under your plants. Top with spent coffee grounds to hide the smell.
Oh, ladies, always trying to improve us hubbies! When will they learn, it's hopeless! Image Unavailable, Please Login Storms bearing down on us, so I went with indoor smash burgers. Used butcher paper to flatten and provide easier release. Image Unavailable, Please Login Image Unavailable, Please Login Did them in our Scanpan non-stick, which claims to be able to withstand higher temps than most non-stick cookware. Not bad crustification for indoors, especially given that the final marching orders from the boss was "don't set off the smoke alarm!" Covered with a guacamole I made from avocado, homemade ancho paste, homemade chili de arbol salsa, and a squirt of lime. And, my new favorite burger topping, crispy fried onions. Image Unavailable, Please Login T
Going to be lazy and get a calzone. Fell asleep and it now almost 6 pm. I'm hungry and they only take 10 minutes to cook.
I use a fish fertilizer and coffee grounds do go in my compost, but I’d try fish in the holes, were I a fisherman...may try some sardines per your comment. Image Unavailable, Please Login
I think I learned of the smashburger concept from Tom, then would make a large meatball and press it between the Foreman grill, when cooking on it.
I prefer it over thick and juicy but we all have our preferences. I would advise giving it a shot though!
I see you subscribe to the @Frank_C theory of big juicy burgers! I find as long as your cooking surface is super hot and you don't squeeze on them after the initial throw-down and flip, they stay pretty juicy. It also makes it easier for me to control the doneness level that will satisfy the wife (well done) and myself (medium)...T
I think I was turned on to it by this thread! MIL had an old Foreman grill. Can it get hot enough to get good crust? Ideally, it could work well, if you can get it hot enough, since you're cooking it from both sides. T