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some demo solar cookers at the recent Intersolar trade show in Munich... We decided they would not be really viable or reliable in the UK :-)
The meat pie I made yesterday evening from the fabulous book my friend Dr Jo Turney gave to me.
The Complete Book of Mince, written by the self proclaimed 'Prince of Mince' Rene La Sagne.
A sample chapter title , 'Burger me it's mince again' and a recipe heading' Minced Collops' give you a flavour of the content.
Magnificent.
I'm going to have so much fun.
Suffolk Road, Sheffield, late Saturday afternoon. An old car pulls up, and two men emerge into the drizzle. It has been raining all day, and the buses that swish past, round the ring road, past the cathederal and Bramall Lane, are full and steamed up. After a quick recce, the car pulls away and holes up in a multi-storey nearby. Minutes later the men are back, undercover and faceless, and seconds later disappear into the building. No one sees. No one cares.
Inside is in a bad way. The buildings around a central square are wide open, windows smashed and doors missing. At first glance nothing much remains, and yet beneath the wreckage there are things worth checking out. In some rooms were the benching with line shafting underneath.
Evidence of needles were in most rooms.I had never seen as many as here. They were everywhere, on the benching, the stairs, the floors. Skag hell.
I saw this plow disk cooker at the Diamond Springs Labor Day Bazaar at Charlotte's Bakery & Cafe. Mounted on a 60,000 BTU propane burner, the pan appeared to be a homemade. It's a cross between the shallow chef's sautee pan and a cast iron skillet.
The cooker was constructed to sit securely on the burner. The last thing you want is to accidently dump hot oil onto the burner. It looks like the cooker was made from of a discarded plow disk. The plow disk cooker can be used as a wok, heavy skillet or pan fryer.
Did you know that microwave rice cooker doubles as an excellent popcorn maker? The locked lid with air vent ensures a tight fit yet steam can escape. Totally air-popped without a drop of oil.
Read more at Dessert By Candy.
Whenever I'm deboning leg, schoulder or neck of lamb / goat / chicken I freeze the scraps. So today I decide to make stock. In my pressure cooker. Not a pretty sight, he? YUK! :-)
Sieved it, added even more chicken and lamb to make it a double-brewed (what's the word) stock. And I will make sure to ice filtrate it later. Don't want to remember this sight when eating it. Haha.
Added flavours: onion, 1T ginger, 3 slices of streaky bacon, 1 star-anise, 1 clove, 1T peppercorns, a few curry leaves, 5T shaoxing ricewine and plenty of salt.
The Crab Cooker tub was where we spent most of our time during this short trip. This and all the other springs on this trip are located in the Long Valley Caldera just 15 minutes down the road from Mammoth Mountain. This tub is perfect to soak in because you can control the temperature by allowing more or less water from the source to flow in. It is man made and kept up by locals and perfect for star gazing at night. We soaked in this tub in 10 degree weather and felt perfect. For more information and directions go to hotspringsoak.com/crab-cooker-hot-springs.html
Unbelievers! Do not bow to lesser deities who ask for so much and won't even cook your food in return!
Settle for no less than the Sun God Himself.
While the Marathon Sugar Shack showed us how maple syrup was processed in the 21st century, the Maple Museum had a maple syrup cooker from the 19th century. You would fill the cast iron tub with sap, light a wood fire under it, and let time and heat produce the syrup.
This is a New World Classic 110DF 110cm satin stainless steel Dual Fuel Range Cooker. It is for only sale because it is to be replaced with an Aga.
It three years old and has a seven burner gas hob with normal and fan electric ovens. The full details and specifications for this can be accessed at “www.newworldappliances.co.uk”
It is an “A” grade efficient cooker, has been properly looked after, and is clean and undamaged. It can be seen installed and working until the end of February.
It is offered complete with the flexible bayonet gas connector and pipe and a 90cm wide, 50cm deep brushed stainless steel cooker hood which can be re-circulation or extract with the usual replaceable carbon filters, three speed fan and downlights. All the manufacturer’s original cooker equipment is included, trays, grill pan, handles, etc.
Both the cooker and the cooker hood come with the manufacturer’s installation and user instructions.
Buyer collects or can deliver north west midlands at 50p/mile return.
Best price on 4 Quart Aluminum Pressure Cooker by Bene Casa with features including triple safety system, silicon gasket, sure grip handle for safety, etc.
This is a New World Classic 110DF 110cm satin stainless steel Dual Fuel Range Cooker. It is for only sale because it is to be replaced with an Aga.
It three years old and has a seven burner gas hob with normal and fan electric ovens. The full details and specifications for this can be accessed at “www.newworldappliances.co.uk”
It is an “A” grade efficient cooker, has been properly looked after, and is clean and undamaged. It can be seen installed and working until the end of February.
It is offered complete with the flexible bayonet gas connector and pipe and a 90cm wide, 50cm deep brushed stainless steel cooker hood which can be re-circulation or extract with the usual replaceable carbon filters, three speed fan and downlights. All the manufacturer’s original cooker equipment is included, trays, grill pan, handles, etc.
Both the cooker and the cooker hood come with the manufacturer’s installation and user instructions.
Buyer collects or can deliver north west midlands at 50p/mile return.
I felt very sad to find this during a dog walk this morning. Someone went to a lot of effort to dump this cooker in the middle of the RSPB reserve at Lodmoor, Weymouth. The Council Recycling Centre is only yards away. It is some distance from the road, so a sack truck or similar item must have been used. Hopefully this behaviour is not going to become the norm :-(
5 or 6 thick cut boneless pork chops
1 can condensed tomato soup
1 cup water
2 onions, chopped
3 cloves garlic, minced
1 tbsp brown sugar
2 tbsp vinegar
4 tsp Worcestershire sauce
1 tsp salt
1 tsp whole grain mustard
1 beef bouillon cube
1/4 tsp pepper
1 tsp cornstarch
1/4 cup cold water
Place pork chops in slow cooker. Combine remaining ingredients (except cornstarch and 1/4 cup water) and pour over chops. Cover and cook on low for 6 to 8 hours. Remove chops to a serving platter and keep warm. Thicken cooking liquid with cornstarch diluted in 1/4 cup water. Serve with noodles, rice or mashed potatoes.
Jersey Shore Fightin’ Texas Aggie Ring made his first ever batch of “carnitas” today. Yes, he’s eaten aplenty, but he’s never made any at home.
Aggie Ring had me drive him to the store where he selected a nice 10-pound pork shoulder (also know as pork butt, or Boston butt). “Hmmm…” said Aggie Ring. “Pork Butt. Didn’t we use that term at Texas A&M?” At .40 cents/pound, they were almost giving it away. We chose the bone-in cut because you get the good flavor from the marrow in the bone.
When we arrived home, Aggie Ring cut most, but not all of the fat off. Again, that’s where you get the flavor. He seared the “butt” on all sides to help seal in the moisture while it was cooking. Then he put it into his pressure cooker along with some mojo criollo and some extra garlic and other spices typical in Mexican cooking.
Aggie Ring brought the pressure cooker up to pressure and let it go for three hours, letting the steam release naturally once he turned off the gas. When Aggie Ring opened up the cooker, he was amazed. The meat had totally fallen off of the bone! “Well, I’ll be damned.” said Aggie Ring.
When the meat had cooled, Aggie Ring “Pulled the Hell” out of it and spread it across a baking pan. He took the pan and put it on the top shelf of the oven under the broiler to caramelize the top layer of the pork. Aggie Ring rotated the pan once or twice and left it in until the meat started hissing and popping. “It’s done.” declared Aggie Ring.
Aggie Ring took a portion of the caramelized crispy (on one side) pork and poured some salsa verde on it. Then he garnished it with raw white onion and some chopped cilantro.
The movement Aggie Ring tasted his creation, he knew he’d be making this again. “The way the pork is caramelized on one size and crispy while soft and tender on the other makes it seem that it is the love child of bacon and roast pork.” he said. The raw white onion and cilantro complemented the Mexican spices he cooked the pork shoulder with.
“You’re awesome.” I told the Aggie Ring.
“No, Sir.” said Aggie Ring. “You’re… wait for it… awesome!”
That is all
Test fitting the barrels so we know much much pipe to add to the collars for a proper fit. The right collar needs about 2 inches. The left one needs more than that.
The rain had eased off, and we arrived at Holdings Pottery, overgrown, half collapsed and like a lorry had loaded all the stuff left behind in every car boot field at the end of a Sunday morning in Lancashire and dumped it in here. Parts of it were sad, the forgotten remnants of a life, discarded and decaying. The highlight was seeing a beautiful almost white barn owl glide past us, close and watchful. Did I take a picture of this? Did I buggery.