What are you having for supper?
- Thread starter staropeace
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Is that one of those new fryers that only use about a tablespoon of oil?
We only use the spray oil, and very little of that. It is what the booklet that came with it recommends. The potatoes come out all crispy on the outside. So good without all the oil! You actually taste the potato instead of oil.
I must cook again. Now that I can.
Still have lunch leftovers to eat from order out in work. I can never finish. Have a half nice corned beef/coleslaw/swiss on rye in there. It's gonna die in there.
Thinking of my mom's roast beef. No one can make it like that, but I tried many times. Never the same.
Rump roast. Gotta be. Because that was what it always was.
Blast the oven at 400 Salt an pepper the heck out it an stick it in there with an onion and something that my mom called it 'fat back' ew, I found it. Gravy, ya know.
Half an hour, let it ride till you hear sizzle. Whos. Open oven and put some water in roasting pan
Now you have many sizzles.
Cover and turn down oven to 350
Let it go for another 2? hours. In the meantime choppy up some taters and carrots to toss in the mix for the last half hour or so.
Take the whole thing out, and mix yourself some flour and water and boil juices to make gravy bubbling.
I am hungry.
Still have lunch leftovers to eat from order out in work. I can never finish. Have a half nice corned beef/coleslaw/swiss on rye in there. It's gonna die in there.
Thinking of my mom's roast beef. No one can make it like that, but I tried many times. Never the same.
Rump roast. Gotta be. Because that was what it always was.
Blast the oven at 400 Salt an pepper the heck out it an stick it in there with an onion and something that my mom called it 'fat back' ew, I found it. Gravy, ya know.
Half an hour, let it ride till you hear sizzle. Whos. Open oven and put some water in roasting pan
Now you have many sizzles.
Cover and turn down oven to 350
Let it go for another 2? hours. In the meantime choppy up some taters and carrots to toss in the mix for the last half hour or so.
Take the whole thing out, and mix yourself some flour and water and boil juices to make gravy bubbling.
I am hungry.
I had to look up Scup. Thought it might be a fish and it was. Sounds good, but just about any fish is good
to me.
Well..... I did not make myself but i had calf liver with potatoes and lingonberry. A sauce of some kind went with it. Good.
What brand do you have? We were looking at a few last year but the reviews were all so negative.
Do you fry the liver?
I like it fried with onion, but I also have a recipe in an old cookbook for Savory liver. It is cooked in a gravy.
It is a Cooks Companion. Karen got it from one of the shopping channels. Works great for us so far.
Thanks pegasus216 . Maybe the problem was we were looking at much cheaper ones. Sometimes you really do get what you pay for. 
I had little White Castle burger for breakfast.
Does this count? I put a pickle slice on, for vegtables
Does this count? I put a pickle slice on, for vegtables
My wife cooks beautifully. Whenever she is sick and I have to tend to myself I revert to the 'food as fuel' guy and expend as little energy as possible to fill up the tank. A true reniss...renaissants...wrennasonce...Neanderthal man!
Thanks pegasus216 . Maybe the problem was we were looking at much cheaper ones. Sometimes you really do get what you pay for.
This one was about $90. I really love it. Karen is doing burgers tonight, and doing the tator tots in it again. I have noticed that the potatoes get eaten a lot faster than if she had done them in the fry pan with all the oil.
I NEED THAT SIGN TO POST IN THE KITCHEN! Every night SOMEONE gritches about the content of dinner.
Not if she doesn't mind.
Tomorrow it will be swiss steak and a rice pilaf.
