Cooking aboard or outdoors

Hoyte
to each his own where delicacies are concerned.

 

Uvas?

 

No sheep dung!!

 

Normally when you hover over a photo, it gives it's name. Try to save this photo, and you'll see what they are.

 

Frosty taught me alot!

 

Post #845

 

Chilli ginger chicken anyone?

 

James
Do you have a good sweet and sour sauce recipe?

 

I do a mean Honey Ginger Chicken (sorry...no pics)

 

The simplest, I find, is the best:

4 tablespoons brown sugar
1/3 cup rice vinegar or white vinegar
1/2 teaspoon soy sauce
2 teaspoon cornflour, dissolved in a little water

I've seen many recipes adding ketchup, pineapple juice and all manner of other crazy ingredients.

I suppose you could go all iron chef and begin substituting and adding, but why bother... Ketchup? Honestly?

A quick net search will find you these ridiculous westernised interpretations.

This basic dressing goes very well with battered chicken or pork pieces combined with green capsicum, onion and chopped tomato.

 

thanks!

 

Gian sends his greetings.

Happy Easter, everyone.

 

Good God! I've totally forgotten about easter!

Happy easter everyone. I've been so preoccupied with the cookbooks and the boat building documentary series that I don't even know what day of the week it is.

 

Since I'll be working tomorrow several hours from home, my dear wife made a point of subtly getting in a dig about it being Easter when I called her today.... of course, if given a choice between me at home or me collecting holiday pay, I have no doubt which way she'd lean.

I'm just getting over a flu bug (or some sort of bug) that hit my workplace a couple of weeks ago. I got here healthy on a Tuesday morning, and by Thursday evening I was sick as a dog. A week and a half later, I'm making cautious forays into food that might not end up blowing out either end.....

So I made some potato soup. I cut up a small chunk of smoked ham with the skin and fat on, and simmered it for an hour or so in barely enough water to cover. Then I added a little onion sauteed in butter, along with a handful of baby carrots and a diced up pasilla chile (about one step up from bell pepper, or capsicum as friend James calls it, on the heat scale).

When the carrots started getting a bit soft I added some russet potatoes, scrubbed and cut up with the skins on. I didn't have a potato masher handy, so when the potatoes got soft I went after them with a pair of butter knives, until the broth was thick and the potatoes were mostly small chunks.

I added a little black pepper, and enough milk to thin the soup back out, and that was it. It was surprisingly tasty, for being so mild. When I left work, my relief (who's just coming down with what I'm getting over), was gratefully working on a bowl of it.....

 

Hows about a veal scaloppini with pan finished herbed potatoes and asparagus.