maglil55
Expert
- Messages
- 6,626
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
Do it....you know you want to. Think of all that crunchy , caramelised inulin.
Do it....you know you want to. Think of all that crunchy , caramelised inulin.But I’ve just looked at previous posts - a cooks blow torch, now that is tempting. Have drooled over @maglil55 ‘s creme brulees for ages.
I can add to that the IP (I have a separate slow cooker too), the Kenwood (now with 5 attachments), a pizza oven , a large George, a raclette and hot stone, a Magimix, 2 buffet servers. That's all I can think of. The Magimix will be heading to te charity shop collection point with the stand alone blender.
You can see why Hubby believes I have a problem
I can add to that the IP (I have a separate slow cooker too), the Kenwood (now with 5 attachments), a pizza oven , a large George, a raclette and hot stone, a Magimix, 2 buffet servers. That's all I can think of. The Magimix will be heading to te charity shop collection point with the stand alone blender.
You can see why Hubby believes I have a problem
Goose skin is the best of the lot IMHO. Seems to stay the course best. Buffet servers/warmers? probably the best thing we ever bought - by the time we had seen to the rest of the family our food was always cold and basically a waste of effort.Sea bass skin is another favourite.
Blowtorch is brilliant on the brulee. Like you though I sit the brulee on a suitable board e.g. chopping board mainly because there was a confession online that the worktop suffered when the user missed with the blowtorch.The cook's torch is useful for carckling up rind that otherwise just won't seem to play the game. You do have to be careful as it can go from doing nicely to black charred in a seconds.
The secret is to have the flame far enough away from the target object, as that gives a better controlled result and no chance of any butane flavour either.
If you do buy one, please do be very careful where you use it as it's hot, hot, HOT, with the potential to damage worktops and so on. I usually use it on our stainless steel prep bench as that's obviously very durable. I'd otherwise probably use it on top of the hob, or outside in good weather.
I have also used a hot air gun for crackling. It's a smidge slower, but maybe more controllable. I don't know how it would do on the brulee though.
They're fine. They are actually 0 carbs net. I queried it with them as there was no way 100% should have that many carbs. They do have it as zero carbs online. The fibre content is the same as the carbs hence the zero net. You have to watch though as a lot of the UK stuff already shows net carbs - I get fed up asking manufacturers. I with they would be consistent.Can I ask you all about HC batons which I was given for Christmas. They are 100% Dark Ecuador but on back are 29.3 carb (no sugar) /100g whereas my usual Lindt 90% is only 14g carbs/100g. It doesnt make sense to me. Should I have them or give them away? Any advice appreciated.
Well I know you've got the sous vide and are hankering for the mini IP.I daren't declare..........
The buffet servers I must admit are well used. There are a lot of us and I tend to get the feeding duties. Taking into account we eat loads of veg it gives me 6 compartments to store them which frees up the range and hob. That's one I've never regretted.Your hubby may be right(running off to hide...)
All I can relate to on your list is the pizza stone. Bought for the kids. Rarely used
Did consider the buffet server at Christmas as Robert Dyas had a sale on it. Spent the money on a new dress instead. Priorities! Lol!
I had a similar problem. Forgot I also got electric plate warmers which helps but now we dish up the meat or fish and let them help themselves to everything else.Goose skin is the best of the lot IMHO. Seems to stay the course best. Buffet servers/warmers? probably the best thing we ever bought - by the time we had seen to the rest of the family our food was always cold and basically a waste of effort.
Thanks so much @maglil55 I will give them a go sounds like they are very rich! Hope you dont come down with anything nasty.They're fine. They are actually 0 carbs net. I queried it with them as there was no way 100% should have that many carbs. They do have it as zero carbs online. The fibre content is the same as the carbs hence the zero net. You have to watch though as a lot of the UK stuff already shows net carbs - I get fed up asking manufacturers. I with they would be consistent.
I have them too and 1 is usually enough.
@maglil55 ooohhh nooooes please don’t be catching any crud! Twas the season and all, so we’re supposed to be relaxed (ha!) by now. Take good care of yourself!
I really do not belong here!!Every one of you is a gourmet chef and I am Miss Single Ingredient Food Keeps Simple Me Happy. I used to love to cook, and would still love to if I weren’t so slow doing everything else. So this thread is kitchen porn for me. Someday...<gazes wistfully off into distance...>
I fell asleep writing a post last night but the food was same old same old anyway. The interesting thing yesterday was that I was SO full after bfast that I waited lunch until later, and forced myself to have my bread and butter because I knew I’d need self control when I took Mom out to Starbucks right before my suppertime. That was a nice little outing- we looked at (my) cat pics on my phone and I taught her to try half coffee half half and half. She drank the whole thing!!
Off to see if FBG is anything like the 2 low readings I got pre- and post- little bedtime walk last night. ( yes I stay in bed and post)
Thread title appears to be what have you eaten today not how many ingredients did you squeeze into one dish. You are just fine and absolutely in the right place.@maglil55
I really do not belong here!!Every one of you is a gourmet chef and I am Miss Single Ingredient Food Keeps Simple Me Happy.
Sea bass skin is another favourite.
I do (have an air fryer) but then that will hardly come as a surprise. Chicken skins I reckon are the best but kale is pretty good too with panchetta through it and pine nuts chucked in at the end. I've also done sprouts and green beans in it.
I learned to cook in a restaurant. My sister and her then partner (future husband) owned a number of places and I always joked I was the child labour. My mother was very much in favour of us learning the value of things (not a bad thing) and as a result I earned from an early age - Saturday during term time but more days during school holidays. I was working so much that there was no time for a misspent youth so I also learned to save as well.@maglil55 ooohhh nooooes please don’t be catching any crud! Twas the season and all, so we’re supposed to be relaxed (ha!) by now. Take good care of yourself!
I really do not belong here!!Every one of you is a gourmet chef and I am Miss Single Ingredient Food Keeps Simple Me Happy. I used to love to cook, and would still love to if I weren’t so slow doing everything else. So this thread is kitchen porn for me. Someday...<gazes wistfully off into distance...>
I fell asleep writing a post last night but the food was same old same old anyway. The interesting thing yesterday was that I was SO full after bfast that I waited lunch until later, and forced myself to have my bread and butter because I knew I’d need self control when I took Mom out to Starbucks right before my suppertime. That was a nice little outing- we looked at (my) cat pics on my phone and I taught her to try half coffee half half and half. She drank the whole thing!!
Off to see if FBG is anything like the 2 low readings I got pre- and post- little bedtime walk last night. ( yes I stay in bed and post)
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