Food

[geoffbot]

It's 4.20 somewhere...

[I-B]

Sometimes, yes. I did here just because of the timing and using the same oil for the chicken. Still soggy :-(

our Belgian fries are fried a first time at 160°celcius untill they are coloured light gold, let them cool down for at least 30 minutes and then fry again at 190° untill golden brown. You can hear when they are perfect, the fries start to "sing". It's like a high whistling you hear. This is a fool proof receipt..

[Henry Krinkle]

or Belgian fries are fried a first time at 160°celcius untill they are coloured light gold, let them cool down for at least 30 minutes and then fry again at 190° untill golden brown. You can hear when they are perfect, the fries start to "sing". It's like a high whistling you hear. This is a fool proof receipt..

Belgian fries are the best.

[I-B]

Belgian fries are the best.

I think so too. Not cos they are Belgian, but cos they really are the best

[Raza]

Made some lunch today:

[geoffbot]

Nom. What is it?

[I-B]

Made some lunch today:

hmmmmmm these scalops look great

[Raza]

Nom. What is it?

Seared scallops atop green squash spaghetti. Bought the spaghetti pre-cut, then finished it in the pan with salt, pepper, and a touch of butter and olive oil.

[geoffbot]

Decent

[Raza]

Decent

Yeah, it was quite good. I’ve gotten to know my way around scallops very well these days, I can cook them up perfectly every time now. Very healthy lunch, too. Even with the butter, I didn’t use much.