What do guns and cooking pots have in common when it comes to kitchen safety? As it turns out, plenty. Growing up half a century ago as a young boy in a beautiful country in Africa, it was drummed into me by my amazing hunting grandmother that you never point a gun at a person even if the gun is not loaded. Break that rule, get the unloaded assumption wrong. and you are heading for tragedy.
I think the rule should apply to toy guns as well.
The same rule applies to cooking pots. Always put cooking pots on genuine heat resistant surfaces, even when the pots are cold. It is a good habit to get into. Never assume that the pot is not hot . Have a look at the picture to see what happens if you get the assumption wrong!
See? Guns and cooking pots have plenty to teach us.
This really works. Tear off two sheets of kitchen paper toweling. Fold it double. Saturate it with water. As soon as you take the toasted sandwich out of the snackwich maker, put in the saturated towel. Shut the lid. There will be all sorts of hissing and steaming noises. A short while later when you remove the paper, it will leave the snackwich maker very clean/
The secret is to start with toast. Toast two pieces of bread. Cover 100% of one side of both pieces of toast with butter. Cover the unbuttered side of one piece of toast with plenty of chutney. On top of the chutney put a generous amount of grated cheese. Place the other piece of toast, unbuttered side down, on top of the cheese. The sandwich is ready to go into the hot sandwich toaster. Remember, the butter is on the outside – top and bottom. Toast the sandwich and enjoy.
Why does it taste so good? If you like fried bread I don’t have to tell you why!
On your phone? Scroll down. There are 3 photos. Thanks.
Here is how my wife made crisp, crunchy “roast” potatoes for our 2021 New Year’s Day roast lamb lunch.
First she peeled some potatoes, cut them in half and par boiled them in salt water (Don’t let them get too soft). Next she poured the potatoes into a colander and let them stand for a few minutes. Then, she lightly scuffed the potatoes with a fork so that they were not too smooth and sprinkled coarse sea salt over the potatoes. (Scuffing the potatoes makes them come out really crisp and crunchy!). Finally, she fried the potatoes in a pan. She used Canola oil. Quite deep.