Wet Spaniel - Posted - 01/30/2021:  11:56:04

Curry night here tonight, we’ve got a chick pea curry already made. My boy has a recipe book from his favourite Indian restaurant so he’s in charge of the butter chicken and the onion bhajis. Not had the curries yet but my goodness me, the bhajis are good.

 

slammer - Posted - 01/30/2021:  15:34:49

OMG Jonty, if you want to send your little chefs to the states for a while, they can train at my house !!! I have plenty of onions.......my favorite. I don’t know what those are or even care.....they look amazing!!! Having your kids interested in food and cooking is a wonderful thing and a skill that lasts a lifetime !!! Yer doin Good with those young ones Jonty !!!
Slammer!!!

bubbalouie - Posted - 01/30/2021:  16:37:25

quote:

---

Originally posted by rinemb

We baked a pre-made frozen cherry pie. A regional brand that uses good fillings and a surprisingly good pastry.

Pie was served after we each ate a KFC pot pie. I would have bought a new KFC chicken sandwich to try, but of course, they were sold out.

I ask the manager why KFC didn't learn from the Popeyes rollout.

Brad

---

I used to go for 2 hour lunches on Fridays with a work buddy. We went to the Colonels every now & then.

When the Double Down came out we went to try it. SOLD OUT! Lucky for us! 

Nashville hot chicken sounds like a heart buster too. Add more spices to frying oil as a sauce!

KFC used to sell 4" dill pickles for 25 cents!  I do love me some chicken!

Brian T - Posted - 01/30/2021:  17:43:56

Captain Highliner is cooking beer-battered mystery fish.
Wong Wing has veg, chicken and beef mini egg rolls in the oven.
I'm certain that I recognize the potato and the salad stuff.

Wet Spaniel - Posted - 01/30/2021:  19:06:05

quote:

---

Originally posted by slammer

OMG Jonty, if you want to send your little chefs to the states for a while, they can train at my house !!! I have plenty of onions.......my favorite. I don’t know what those are or even care.....they look amazing!!! Having your kids interested in food and cooking is a wonderful thing and a skill that lasts a lifetime !!! Yer doin Good with those young ones Jonty !!!

Slammer!!!

---

He he he, shall I get him up to speed on reloading before I send him over- could I please have him back once he's earning and able to look after his old man

Bhajis are great mate, I bet you'd love them.  Big bowl of i(Indian) spiced batter and a big bowl of shredded onions.  Grab a handful of onions, dip them in the batter and drop them in hot oil.     They're lovely - go great with a beer or two ..

Brian T - Posted - 01/30/2021:  19:33:40

Like pakora only different?

Wet Spaniel - Posted - 01/30/2021:  20:15:01

quote:

---

Originally posted by Brian T

Like pakora only different?

---

Very similar Brian, never cooked a pakora but I think they are pretty much the same process - I'll task the boy with research and get back to you once he's a pakora aficionado

Edited by - Wet Spaniel on 01/30/2021 20:15:26

Brian T - Posted - 01/30/2021:  20:46:20

I like pakora and beer. They are sort of DF goopy dough with lots of different shredded veg in it.
Great excuse to get out the mandolin, a shredding tool and a cleaver and shred everything in sight.
They need something like a plum sauce which I make to age for a couple of years.
I use the Major Grey Mango Chutney recipe from The Guardian.

Brian T - Posted - 01/30/2021:  23:16:42

Jonty: pass this along
1. About a cup each of fine shreds of many of the following:
onion, yam/sweet potato, carrot, pea pods, peppers, green beans, green onions.
Toss the shreds together to mix them all up.

2. 4C Gram flour
1 tsp ground cumin
1/2 tsp each salt, cayenne, turmeric, baking soda, baking powder
> fluff that all together
> Mix in 1-2C water to get a stiff gravy
> rest 20 minutes
>stir in all the veg
> deep fry gobs of that in 375 oil until golden brown.
> drain or a rack and hold in a warm oven.
>> serve with plum sauce, chutneys and good soya sauce.

Wet Spaniel - Posted - 01/31/2021:  02:24:57

quote:

---

Originally posted by Brian T

Jonty: pass this along

1. About a cup each of fine shreds of many of the following:

onion, yam/sweet potato, carrot, pea pods, peppers, green beans, green onions.

Toss the shreds together to mix them all up.



2. 4C Gram flour

1 tsp ground cumin

1/2 tsp each salt, cayenne, turmeric, baking soda, baking powder

> fluff that all together

> Mix in 1-2C water to get a stiff gravy

> rest 20 minutes

>stir in all the veg

> deep fry gobs of that in 375 oil until golden brown.

> drain or a rack and hold in a warm oven.

>> serve with plum sauce, chutneys and good soya sauce.

---

Thanks Brian. That looks very similar to the bhajis.  I'll get him onto that for next curry night. 

Brian T - Posted - 01/31/2021:  08:31:50

As soon as I saw the picture of the onion, I wondered if it was not a variant of pakora.
Sprinkled with salt and dipped in a sauce, I can't stop at one or two.
Might as well sit up to the table and make a meal out of them.
I would give attribution for the recipe but so long ago, I have forgotten where it came from.

Rude surprise last night: baked several local organic potatoes.
Every one with a finger-sized mess of rain rot down the middles.

1935tb-11 - Posted - 01/31/2021:  08:34:23

tonite it is chicken pie,,green beans,, pickled beets,, black eyed peas,, and hoe cake.

monday nite its gonna be CHICKEN STEW !!! just give me some crackers and texas pete and leave me alone

Wet Spaniel - Posted - 01/31/2021:  09:34:33

quote:

---

Originally posted by 1935tb-11

tonite it is chicken pie,,green beans,, pickled beets,, black eyed peas,, and hoe cake.



monday nite its gonna be CHICKEN STEW !!! just give me some crackers and texas pete and leave me alone

---

Similar vein here Terry.  We've got a chicken the size of an emu in the oven tonight.  It'll be either stew or soup tomorrow - whichever it is, it'll be a bloody massive pan full!

BanjoLink - Posted - 01/31/2021:  10:16:20

quote:

---

Originally posted by 1935tb-11

tonite it is chicken pie,,green beans,, pickled beets,, black eyed peas,, and hoe cake.



monday nite its gonna be CHICKEN STEW !!! just give me some crackers and texas pete and leave me alone

---

Terry ...... how do you do the "hoe" cake?

My mother used to do what she called "Johnny cake", which was basically like cornbread in an iron skillet, but using plain flour instead of corn meal.  She did it on the stove top and not in the oven, so you have to cook it slowly to keep it from burning.  after one side was done she would flip it over (not easy to do) in the skillet and let the other side cook and brown.  Cut it like cornbread, butter it, and it would melt in your mouth.  I could make an entire meal out of it.

Brian T - Posted - 01/31/2021:  10:45:45

Bring that hoe cake away north and we would call it bannock.

STUD - Posted - 01/31/2021:  11:21:44

Berreedahs....

Soon ta be...
Burpreedahs....

1935tb-11 - Posted - 01/31/2021:  12:45:21

quote:

---

Originally posted by BanjoLink

quote:

---

Originally posted by 1935tb-11

tonite it is chicken pie,,green beans,, pickled beets,, black eyed peas,, and hoe cake.



monday nite its gonna be CHICKEN STEW !!! just give me some crackers and texas pete and leave me alone

---

Terry ...... how do you do the "hoe" cake?

My mother used to do what she called "Johnny cake", which was basically like cornbread in an iron skillet, but using plain flour instead of corn meal.  She did it on the stove top and not in the oven, so you have to cook it slowly to keep it from burning.  after one side was done she would flip it over (not easy to do) in the skillet and let the other side cook and brown.  Cut it like cornbread, butter it, and it would melt in your mouth.  I could make an entire meal out of it.

---

in our circle johnny cakes or fritters are pan fried corn bread ,,, hoe cake is like a giant biscuit.

heres i fix mine

2 cups self rise flour

1/2 cup lard or crisco

bowl together

cast iron frying pan,, pour oil in just enough to  cover bottom  ,, turn oven on to 425 to 435,, stick pan in oven.

while its pre heatin,,,  mash the lard and flour together with a fork,, then add 1 cup of milk and mix..should be a little lumpy but not to thick,,just enough where it will pour out fairly slow .

take pan out after about 10 minutes ,,pour it in the pan and hear it sizzle..then bake for 15 to 20 minutes until top is kinda brown or to your liking.

i take it out and run a butter knife around the edge and flip over on to a plate,, 

then get ya honey or molasses or jam and go at it.....or just eat as bread

BanjoLink - Posted - 01/31/2021:  13:26:09

quote:

---

Originally posted by 1935tb-11

quote:

---

Originally posted by BanjoLink

quote:

---

Originally posted by 1935tb-11

tonite it is chicken pie,,green beans,, pickled beets,, black eyed peas,, and hoe cake.



monday nite its gonna be CHICKEN STEW !!! just give me some crackers and texas pete and leave me alone

---

Terry ...... how do you do the "hoe" cake?

My mother used to do what she called "Johnny cake", which was basically like cornbread in an iron skillet, but using plain flour instead of corn meal.  She did it on the stove top and not in the oven, so you have to cook it slowly to keep it from burning.  after one side was done she would flip it over (not easy to do) in the skillet and let the other side cook and brown.  Cut it like cornbread, butter it, and it would melt in your mouth.  I could make an entire meal out of it.

---

in our circle johnny cakes or fritters are pan fried corn bread ,,, hoe cake is like a giant biscuit.

heres i fix mine

2 cups self rise flour

1/2 cup lard or crisco

bowl together

cast iron frying pan,, pour oil in just enough to  cover bottom  ,, turn oven on to 425 to 435,, stick pan in oven.

while its pre heatin,,,  mash the lard and flour together with a fork,, then add 1 cup of milk and mix..should be a little lumpy but not to thick,,just enough where it will pour out fairly slow .

take pan out after about 10 minutes ,,pour it in the pan and hear it sizzle..then bake for 15 to 20 minutes until top is kinda brown or to your liking.

i take it out and run a butter knife around the edge and flip over on to a plate,, 

then get ya honey or molasses or jam and go at it.....or just eat as bread

---

Funny Terry, but I guess it is just where you grew up and what your parents or grandparents called it and how they made it.  Like I mentioned my mother's "cornbread" (made on the stove top) is what your folks called "Johnny cakes or fritters".  Be honest, the only difference between the way my mother made it and we make it in the oven, is that hers was always more crisp on the outside.  It was all good.

I'll have to try you recipe for hoe cakes and will cook mine in the oven too, as too easy to burn cooking on a stove top.

Brian T - Posted - 01/31/2021:  13:47:12

There's a recipe collection in the Tabasco website (nice aprons, too.)
I use the oven-baked skillet cornbread recipe of theirs for 10+years.
Twice as good if you have molasses to drizzle on it.

steve davis - Posted - 01/31/2021:  13:51:51

Already cooked walmart chicken w/squash and carrots.

1935tb-11 - Posted - 01/31/2021:  14:04:28

quote:

---

Originally posted by BanjoLink

quote:

---

Originally posted by 1935tb-11

quote:

---

Originally posted by BanjoLink

quote:

---

Originally posted by 1935tb-11

tonite it is chicken pie,,green beans,, pickled beets,, black eyed peas,, and hoe cake.



monday nite its gonna be CHICKEN STEW !!! just give me some crackers and texas pete and leave me alone

---

Terry ...... how do you do the "hoe" cake?

My mother used to do what she called "Johnny cake", which was basically like cornbread in an iron skillet, but using plain flour instead of corn meal.  She did it on the stove top and not in the oven, so you have to cook it slowly to keep it from burning.  after one side was done she would flip it over (not easy to do) in the skillet and let the other side cook and brown.  Cut it like cornbread, butter it, and it would melt in your mouth.  I could make an entire meal out of it.

---

in our circle johnny cakes or fritters are pan fried corn bread ,,, hoe cake is like a giant biscuit.

heres i fix mine

2 cups self rise flour

1/2 cup lard or crisco

bowl together

cast iron frying pan,, pour oil in just enough to  cover bottom  ,, turn oven on to 425 to 435,, stick pan in oven.

while its pre heatin,,,  mash the lard and flour together with a fork,, then add 1 cup of milk and mix..should be a little lumpy but not to thick,,just enough where it will pour out fairly slow .

take pan out after about 10 minutes ,,pour it in the pan and hear it sizzle..then bake for 15 to 20 minutes until top is kinda brown or to your liking.

i take it out and run a butter knife around the edge and flip over on to a plate,, 

then get ya honey or molasses or jam and go at it.....or just eat as bread

---

Funny Terry, but I guess it is just where you grew up and what your parents or grandparents called it and how they made it.  Like I mentioned my mother's "cornbread" (made on the stove top) is what your folks called "Johnny cakes or fritters".  Be honest, the only difference between the way my mother made it and we make it in the oven, is that hers was always more crisp on the outside.  It was all good.

I'll have to try you recipe for hoe cakes and will cook mine in the oven too, as too easy to burn cooking on a stove top.

---

man yeah...fried or baked crispy and pintos are hard to beat....

rinemb - Posted - 01/31/2021:  16:08:45

How about pouring a can of Heinz or Saintsbury's beans over the top. Maybe some fried side or pork belly with it. Jonty could name it. Brad

STUD - Posted - 01/31/2021:  16:11:24

Burritos made with leftover taco innards:

BanjoLink - Posted - 01/31/2021:  16:25:56

quote:

---

Originally posted by 1935tb-11

quote:

---

Originally posted by BanjoLink

quote:

---

Originally posted by 1935tb-11

quote:

---

Originally posted by BanjoLink

quote:

---

Originally posted by 1935tb-11

tonite it is chicken pie,,green beans,, pickled beets,, black eyed peas,, and hoe cake.



monday nite its gonna be CHICKEN STEW !!! just give me some crackers and texas pete and leave me alone

---

Terry ...... how do you do the "hoe" cake?

My mother used to do what she called "Johnny cake", which was basically like cornbread in an iron skillet, but using plain flour instead of corn meal.  She did it on the stove top and not in the oven, so you have to cook it slowly to keep it from burning.  after one side was done she would flip it over (not easy to do) in the skillet and let the other side cook and brown.  Cut it like cornbread, butter it, and it would melt in your mouth.  I could make an entire meal out of it.

---

in our circle johnny cakes or fritters are pan fried corn bread ,,, hoe cake is like a giant biscuit.

heres i fix mine

2 cups self rise flour

1/2 cup lard or crisco

bowl together

cast iron frying pan,, pour oil in just enough to  cover bottom  ,, turn oven on to 425 to 435,, stick pan in oven.

while its pre heatin,,,  mash the lard and flour together with a fork,, then add 1 cup of milk and mix..should be a little lumpy but not to thick,,just enough where it will pour out fairly slow .

take pan out after about 10 minutes ,,pour it in the pan and hear it sizzle..then bake for 15 to 20 minutes until top is kinda brown or to your liking.

i take it out and run a butter knife around the edge and flip over on to a plate,, 

then get ya honey or molasses or jam and go at it.....or just eat as bread

---

Funny Terry, but I guess it is just where you grew up and what your parents or grandparents called it and how they made it.  Like I mentioned my mother's "cornbread" (made on the stove top) is what your folks called "Johnny cakes or fritters".  Be honest, the only difference between the way my mother made it and we make it in the oven, is that hers was always more crisp on the outside.  It was all good.

I'll have to try you recipe for hoe cakes and will cook mine in the oven too, as too easy to burn cooking on a stove top.

---

man yeah...fried or baked crispy and pintos are hard to beat....

---

My mother would crumble to left over cornbread into a glass of sweet milk or buttermilk.  It was OK, but not my favorite leftover treat!

steve davis - Posted - 01/31/2021:  16:54:52

I got even lazier than already cooked chicken and had Wheat Thins with spicy guacamoli and hummus also from WalMart and already made.

bubbalouie - Posted - 01/31/2021:  17:14:49

I know all about bachelor survival tactics! 

Wet Spaniel - Posted - 01/31/2021:  18:41:51

quote:

---

Originally posted by 1935tb-11

quote:

---

Originally posted by BanjoLink

quote:

---

Originally posted by 1935tb-11

tonite it is chicken pie,,green beans,, pickled beets,, black eyed peas,, and hoe cake.



monday nite its gonna be CHICKEN STEW !!! just give me some crackers and texas pete and leave me alone

---

Terry ...... how do you do the "hoe" cake?

My mother used to do what she called "Johnny cake", which was basically like cornbread in an iron skillet, but using plain flour instead of corn meal.  She did it on the stove top and not in the oven, so you have to cook it slowly to keep it from burning.  after one side was done she would flip it over (not easy to do) in the skillet and let the other side cook and brown.  Cut it like cornbread, butter it, and it would melt in your mouth.  I could make an entire meal out of it.

---

in our circle johnny cakes or fritters are pan fried corn bread ,,, hoe cake is like a giant biscuit.

heres i fix mine

2 cups self rise flour

1/2 cup lard or crisco

bowl together

cast iron frying pan,, pour oil in just enough to  cover bottom  ,, turn oven on to 425 to 435,, stick pan in oven.

while its pre heatin,,,  mash the lard and flour together with a fork,, then add 1 cup of milk and mix..should be a little lumpy but not to thick,,just enough where it will pour out fairly slow .

take pan out after about 10 minutes ,,pour it in the pan and hear it sizzle..then bake for 15 to 20 minutes until top is kinda brown or to your liking.

i take it out and run a butter knife around the edge and flip over on to a plate,, 

then get ya honey or molasses or jam and go at it.....or just eat as bread

---

That sounds brilliant, and not something we would normally cook. I';l add it to the list !

Good Buddy - Posted - 01/31/2021:  18:46:02

I had a vegetarian tuna melt on homemade Vienna bread with a side of Stouffers Mac & cheese. It all melted in my mouth and I can still taste it. I had one for lunch and it was so delicious I had to have another for dinner.

Wet Spaniel - Posted - 01/31/2021:  19:01:39

quote:

---

Originally posted by Good Buddy

I had a vegetarian tuna melt on homemade Vienna bread with a side of Stouffers Mac & cheese. It all melted in my mouth and I can still taste it. I had one for lunch and it was so delicious I had to have another for dinner.

---

Sounds good Mike.  What did you use as a veggie alternative to the Tuna?  Always a winner when it's  so good you can have it twice.

Brian T - Posted - 01/31/2021:  21:29:19

I used a muffin tin to bake a dozen Crab Rangoon. Enough for two grand suppers.

I've got my usual late winter craving for fish. Baked a plate of beer battered fish pieces and a handful of cherry tomatoes. This balanced meal thing is over-rated.

Good Buddy - Posted - 01/31/2021:  22:29:14

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by Good Buddy

I had a vegetarian tuna melt on homemade Vienna bread with a side of Stouffers Mac & cheese. It all melted in my mouth and I can still taste it. I had one for lunch and it was so delicious I had to have another for dinner.

---

Sounds good Mike.  What did you use as a veggie alternative to the Tuna?  Always a winner when it's  so good you can have it twice.

---

I used fully soaked then cooked, but not mushy dry chickpeas (garbanzo beans) de-skinned, then mashed with a fork, for the texture and for a fishy/oceany flavor I shredded up some Nori (seaweed). Was delicious, especially fried up with cheese like a grilled cheese sandwich with tuna. I am fully satisfied with that delicious sandwich. Thanks for asking, usually when one says something about a vegetarian dish, a bunch of guys tell you about all the meat they ever had in their life.

Wet Spaniel - Posted - 02/01/2021:  02:10:55

quote:

---

Originally posted by Good Buddy

---

I used fully soaked then cooked, but not mushy dry chickpeas (garbanzo beans) de-skinned, then mashed with a fork, for the texture and for a fishy/oceany flavor I shredded up some Nori (seaweed). Was delicious, especially fried up with cheese like a grilled cheese sandwich with tuna. I am fully satisfied with that delicious sandwich. Thanks for asking, usually when one says something about a vegetarian dish, a bunch of guys tell you about all the meat they ever had in their life.

---

Mike, I'll never be a veggie but we do eat at least 2 veggie main meals a week.  I am always interested to see how people get creative with ingredients though - the nori addition is really clever.

now, let me tell you about my favourite steak ..........

Brian T - Posted - 02/01/2021:  09:23:34

Haddock last night and a whole bag of 31-40 prawns tonight. Hoisin/honey/garlic sauce.
Might experiment with a citrus orange sauce that I've had on calamari.

Good Buddy - Posted - 02/01/2021:  12:42:26

quote:

---

Originally posted by Wet Spaniel

Mike, I'll never be a veggie but we do eat at least 2 veggie main meals a week.  I am always interested to see how people get creative with ingredients though - the nori addition is really clever.

now, let me tell you about my favourite steak ..........

---

I love a nice T-bone on the grill. It's like two steaks in one. Bake up a nice potato with a little butter and/or sour cream, an ear of corn and i'm in heaven.

Edited by - Good Buddy on 02/01/2021 12:43:29

STUD - Posted - 02/01/2021:  16:43:16

Crispy pork chops, risotto from a package, and peas:

 

bubbalouie - Posted - 02/01/2021:  18:22:23

Right on! we're having pork chops too!

Brian T - Posted - 02/01/2021:  22:59:29

Thawed a bag of 31-40 shrimp. Peeled and gave one to Heidi-cat in her dish. Gotta drag that thing away out onto the carpet to eat it. Cooked the rest. Cat's bugging me for more. Gave her another. Nope. That shrimp can live in her dish until it turns green.

Supper for me was rice with shrimp and tomatoes, Sweet Chili Chicken sauce and soya sauce.
I have entered into my spring phase of fishy foods as much as possible.

I bought a French mandoline (unused). Online price was $359.99 on sale for $280.99. I got it locally for $40.00 I think it's going to take a PhD in Agricultural Engineering to learn how to use it.
I want to shred veg for pakora and make all kinds of fries ( to go with fish, of course.)

Banjo - Posted - 02/02/2021:  16:25:42

I just happen to see this episode on TV

STUD - Posted - 02/03/2021:  16:12:09

Last night: steak with chipotle sauce and Spanish rice in tortilla boats. Tonight: tuna sandwiches and box mac 'n' cheese.

Brian T - Posted - 02/03/2021:  16:35:51

Famous bachelor cuisine: "Idunno."

AndrewD - Posted - 02/04/2021:  01:04:53

quote:

---

Originally posted by Brian T

.......



I bought a French mandoline (unused). Online price was $359.99 on sale for $280.99. I got it locally for $40.00 I think it's going to take a PhD in Agricultural Engineering to learn how to use it.

I want to shred veg for pakora and make all kinds of fries ( to go with fish, of course.)

---

I' bought a small hand held domestic mandoline a few years ago and found it so useful that I bought a big standup French stainless steel one as I thought it would be more useful. I still mostly use the little hand-held as the big one takes longer to set up, longer to clean, is far easier to cut yourself on (so far I haven't)  and is really only better when processing industrial quantities of veg. It's got a set of slot in cutters so I do use it for producing uniform chips (french fries) and crinkly crisps (chips).

Edited by - AndrewD on 02/04/2021 01:09:07

Wet Spaniel - Posted - 02/04/2021:  02:44:06

quote:

---

Originally posted by AndrewD

---

I' bought a small hand held domestic mandoline a few years ago and found it so useful that I bought a big standup French stainless steel one as I thought it would be more useful. I still mostly use the little hand-held as the big one takes longer to set up, longer to clean, is far easier to cut yourself on (so far I haven't)  and is really only better when processing industrial quantities of veg. It's got a set of slot in cutters so I do use it for producing uniform chips (french fries) and crinkly crisps (chips).

---

I bought a domestic mandolin some years back.  It came with a very strange spiked vegetable holder thing designed to keep yu from slicing your fingers.  On first use I found the holder to be very cumbersome so I didn't bother with it.  Some two minutes later I was using it - turns out it's even more cumbersome with bandaged fingers, but better than the alternative.  Fingers took an absolute age to heal to as it removed a slither of skin from each one so nothing to stick back together.

AndrewD - Posted - 02/04/2021:  03:12:45

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by AndrewD

---

I' bought a small hand held domestic mandoline a few years ago and found it so useful that I bought a big standup French stainless steel one as I thought it would be more useful. I still mostly use the little hand-held as the big one takes longer to set up, longer to clean, is far easier to cut yourself on (so far I haven't)  and is really only better when processing industrial quantities of veg. It's got a set of slot in cutters so I do use it for producing uniform chips (french fries) and crinkly crisps (chips).

---

I bought a domestic mandolin some years back.  It came with a very strange spiked vegetable holder thing designed to keep yu from slicing your fingers.  On first use I found the holder to be very cumbersome so I didn't bother with it.  Some two minutes later I was using it - turns out it's even more cumbersome with bandaged fingers, but better than the alternative.  Fingers took an absolute age to heal to as it removed a slither of skin from each one so nothing to stick back together.

---

That sounds like the one I've got. A circular plastic thingy with a circular inner with spikes that slides up and down ? Yes - cumbersome and wasteful. I use the guard that came with my hand-held when using my benchtop. Nothing worse than blood in your coleslaw.

My hand-held is one of these.

My big bugger is this one.

Wet Spaniel - Posted - 02/04/2021:  03:29:53

quote:

---

Originally posted by AndrewD

---

That sounds like the one I've got. A circular plastic thingy with a circular inner with spikes that slides up and down ? Yes - cumbersome and wasteful. I use the guard that came with my hand-held when using my benchtop. Nothing worse than blood in your coleslaw.

My hand-held is one of these.

My big bugger is this one.

---

Yep, that's the thing in question - gets used every time now!  I agree on the coleslaw, but it did add a certain 'depth of flavour' to the boulangere potatoes.

rinemb - Posted - 02/04/2021:  05:41:45

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by AndrewD

---

That sounds like the one I've got. A circular plastic thingy with a circular inner with spikes that slides up and down ? Yes - cumbersome and wasteful. I use the guard that came with my hand-held when using my benchtop. Nothing worse than blood in your coleslaw.

My hand-held is one of these.

My big bugger is this one.

---

Yep, that's the thing in question - gets used every time now!  I agree on the coleslaw, but it did add a certain 'depth of flavour' to the boulangere potatoes.

---

Pure Stoater! eh.....

We bought a nice imported mand.  And even after warnings and watching vids and reading instructions, my wife's first use sent her to hospital for stitches.  Then a daughter wanted one for Christmas.  On her first use, the only difference was she refused to go for stitches.  That protection thingy will not 100% protect from peeling hide.  Brad

Banjo - Posted - 02/04/2021:  05:53:24

February Fourth is WORLD SOUP DAY so that's what's happening  

BTW: i got "BANNED" from four countries    (Don't Care)

Brian T - Posted - 02/04/2021:  09:12:18

I've bought a big mandoline. Comes with the 4 different cutter heads. Considering the online retail price for this make and model, $50.00 was not too big a gamble.
I want to use it for shredding veg for pakora.
I want to use it for potato/yam/parsnip/carrot and beet fries.

Today is a snow day. Might actually make some bench space in the kitchen.

STUD - Posted - 02/04/2021:  16:35:59

(Cat)fish and chips, 2 kind of coleslaw on the side:

 

slammer - Posted - 02/04/2021:  17:23:36

Dats my kind of meal Figmo!!! Love a fish fry better than just about anything!!!
We don’t get much for catfish up here, maybe in spring in a few of the rivers!!!
Best catfish I ever had was a catfish sandwich at Porky Pigs Diner in Smiths Grove Kentucky after we went to the Mammoth Caves. We were lost and stopped there for directions and I saw a smoker blowin smoke and the smell of cafe food. Got directions and then drove a 1/2 mile down the road and had to turn back to go try the food. Best move I ever made. Wife had the pulled pork and brisket and I had the catfish sandwich. Geeeesus was it good ,not to mention the hospitality, the sassy waitress and the sweet tea!!!
I’ll never forget it and it made a catfish believer out of me !!!
Slammer!!!