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Newport Beach, CA. One of my favorite restaurants when we lived in Orange County, CA. Whenever we get back to OC we make a point of going there.
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Researcher inspects local gas cooker a woman is using for frying gari in a local cassava processing center.
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.
Had to drive 10 miles to find a rice cooker, but we finally found one. The WalMart closest to us had steamers but not a real rice cooker. So yay us!
I can't imagine my life without my rice cooker! Every Japanese kitchen has one--there's even a special shelf for it built into the kitchen cabinet. I simply add rice and water, and the cooker makes perfect rice every time and then keeps it warm for several days.
Having rice always available is wonderful on busy work days. I can make onigiri (rice balls) with a bit of salted salmon in the middle and a strip of toasted seaweed wrapped around to send with my husband to university for an easy lunch. Or, make a little miso soup, add a bit of fish or meat and some veggies to go with the rice, and dinner is on the table in no time :-)
An experiment to see if a solar box cooker would work in London in November. The jars inside contain water which peaked at about 44°C before the sun got too low.
The cooker in my new flat is ridiculous. It's as if the designers tried to put the controls in the least logical order possible. Spurred on by this blog post I decided to do something about it.
It works very well as a band-aid solution, even with the rack on.
And don't worry about using permanent marker on your cooker: cookers make excellent whiteboards.
If you are thinking of losing weight, Philippines is not the place to visit. Apart from the irresistable - most delicious food in the world - restaurants do have promos to make you eat non -stop. This guy was the walking rice cooker. Eat all the rice you can eat!!!
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
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 used basically the same idea I had going in this recipe I posted a while back
www.flickr.com/photos/missmarnie/3960620050/in/set-721576...
Only, instead of cooking it in the oven, I’ve used my slow cooker.
Serves about 4-6
4 lbs Beef Short Ribs (about 8)
Kosher salt
Pepper
4 large carrots cut into 1” pieces
4 stalks celery, cut into 1” piece (I also deveined them but that’s optional)
4 large peeled tomatoes cut into 1” pieces
2 boiler onions rough chopped
1 head of garlic peeled and cloves slightly squished
1 c red wine
1 tbs Worcestershire sauce
1 tbs soy sauce
2 bay leaves
6 c of mushrooms of shiitake and crimini mushrooms (I’m estimating quantity, we used a lot)
Sauce
1/2 c red wine
1 tbs butter
Fresh herbs of your choosing (I like thyme or dill)
Season ribs with kosher salt and pepper, on all sides. Some people like to remove some of the fat, but I do that at the end. Your call.
Place carrots, celery, and tomatoes, in base of slow cooker.
Sear meat on all sides in a heavy pan. Make sure to work in small batches to get good browning. I was able to do it all in 2 batches. Set meat aside and add onions and garlic to pan, turn down heat a bit and cook until they are a little translucent.
Pour all liquids into pan, gently scraping up all the little bits that may be stuck to the bottom. Allow to cook on medium heat for about 5 minutes to get the liquid hot and cook off a little of the booze.
Add liquid, with onions and garlic, to the crock pot. Add bay leaves. Place meat on top. Heat on high for 30 mins and then reduce to low heat for 5 hours. Add mushrooms at this point. Cook on low for another 1-2 hours.
Move meat to a serving plate (bones will likely just fall out) and strain veggies out with slotted spoon and place in a separate dish. Remove as much fat from remaining liquid as possible. Pour remaining liquid into sauce pan and add wine and butter and cook on high until reduced to about 1/3 of the original quantity. Add salt and pepper if desired. Add half the fresh herbs to sauce and save the rest for garnish.
My favorite method for reheating is to place a couple piece of meat and veggies on an oven safe pan and broil for a couple minutes, then turn off the heat and allow to warm through. Reheat sauce in microwave. The broiling gives a delightful crust to the meat.
End result is slightly more tender (probably because it’s cooked longer) than the oven version but equally tasty and easy to prepare.