What's for dinner? | Page 93 | GTAMotorcycle.com

What's for dinner?

nobbie48 said:
I miss my induction hotplate. The control went erratic, mostly shifting to high. Is a couple of years usage considered reasonable for $80?

I was wondering about using our camping single burner butane hotplate but I'm not sure about indoor use even though restaurants do it. There were some other safety issues with the things a few years back as well.
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I used a butane burner as my sole cooktop for many years indoors. I never had any issues but ymmv


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SVeezy said:
I used a butane burner as my sole cooktop for many years indoors. I never had any issues but ymmv


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My personal initial opinion, without any research, is that it would be relatively safe in most normal situations. Define "Normal".

For someone writing a safety manual they have to assume that the person using the device is dumber than a rock, "Indoors" includes a one man tent and a good likelihood of there being no fire extinguisher or CO2 detector.

The writer also has to assume the device will be used as a space heater.

I'm not sure of the chemical differences between butane and natural gas and why NG can be used indoors, four burners and an oven.

Restaurants use the burners at buffets but the room is large.
 
Impossible meat tacos tonight. This stuff is actually really good. A great substitute for beef. Actually tastes good unlike Beyond Meat mince which tastes like boiled down pensioners (Soylent Green).
 
We did simple spagetti and meatballs tonite, its was recommended to me to quickly brown the meatball in a hot skillet , dont cook them just brown them up then put them in a crock pot and submerge with whatever sauce you'll be using and let them simmer for a couple hours, the sauce gets a nice beefy taste , the meatballs suck up some sauce and no dried out meatballs. So simple , yet so happy.
 
crankcall said:
We did simple spagetti and meatballs tonite, its was recommended to me to quickly brown the meatball in a hot skillet , dont cook them just brown them up then put them in a crock pot and submerge with whatever sauce you'll be using and let them simmer for a couple hours, the sauce gets a nice beefy taste , the meatballs suck up some sauce and no dried out meatballs. So simple , yet so happy.
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Substitute skillet with a bbq, for a whole new meatball.
 
many of the meat substitutes use a bean protein , the part that gets your windage going.

While we eat a lot less red meat now than we did , I will stick with it till the cows become dinosaurs.
 
Yesterday I caramelised 10lbs onions. Sounds a lot...probably is, but it cooks down to just a few small Tupperware containers. Already used some to make a french onion soup by frying the onions with a bit of thyme and some good olive oil, waiting until it starts to stick then deglazing the pan with a bit of sherry and Madeira wine. Add a few cups of vegetable stock and it’s done.

The rest I’ll put on pizzas, pastas and tarts. Made some pizza dough today so tonight it will be artichoke, shiitake mushroom and caramelised onion tart baked on the BBQ on a pizza stone.

Also making a tasty southern French snack called socca. Super easy to make, 1 cup chickpea flour, one cup water, one tablespoon olive oil and half teaspoon of salt. Whisk into a thin batter and let rest for 30 mins. Bake in a preheated pan at 475 for 15-20 mins until crispy at the edges. Cut into strips or triangles and serve with whatever you like to dip things in or just on it’s own.
 
Update..the socca is delicious. We scarfed the lot in 10 mins. When I do it again it needs a bit more flour and a longer cook. Highly recommend it. Also make sure whatever pan you use is oiled well. It’s a bugger to clean once it sticks.
 
jc100 said:
Update..the socca is delicious. We scarfed the lot in 10 mins. When I do it again it needs a bit more flour and a longer cook. Highly recommend it. Also make sure whatever pan you use is oiled well. It’s a bugger to clean once it sticks.
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Gonna start needing some pics

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