Food Glorious Food!

[Vasco]

Homemade burgers and oven baked fries.

One of my favourites. Do you have an air fryer? If you make the chips, I find if you soak the chips in water for an hour or so they turn out great.

[mightyrooster]

One of my favourites. Do you have an air fryer? If you make the chips, I find if you soak the chips in water for an hour or so they turn out great.

I would love an air fryer but I don’t have enough bench top space sadly. I might have to look at a smaller one. And yeah I’ve used the soaking technique before as it’s supposed to get all the excess starch out of the potatoes and does seem to work. But often I’m just too lazy and just whack them in the oven as is lol.

[horrie hastings]

I would love an air fryer but I don’t have enough bench top space sadly. I might have to look at a smaller one. And yeah I’ve used the soaking technique before as it’s supposed to get all the excess starch out of the potatoes and does seem to work. But often I’m just too lazy and just whack them in the oven as is lol.

I just cut the potatoes into wedge shape, spray the oven tray with canola spray then drizzle olive oil over the potatoes and get the pastry brush out to make sure the potato are covered in the olive oil, they always come out nice like that, i do the same with chat potatoes cut in half when i'm cooking fish.

[horrie hastings]

One of my favourites. Do you have an air fryer? If you make the chips, I find if you soak the chips in water for an hour or so they turn out great.

Love beetroot on my burgers, went to Orange Grove markets the other week to get some fresh beetroot to pickle but there was hardly any at any of the stalls so didn't buy any, this time of year beetroot is usually everywhere, love pickling it at home, so much better than the tinned stuff.

[horrie hastings]

Lamb steaks, haloumi,, avocado and salad, may have it in wraps or just plain on the plate.

[horrie hastings]

One of my favourites. Do you have an air fryer? If you make the chips, I find if you soak the chips in water for an hour or so they turn out great.

I find i am going off chips served at pubs when you order a burger, just find most of them scraggy and fatty or even underdone sometimes, had a decent burger at Webster's in Newtown yesterday but the chips were a bit sad.Would love to return to the old days where places did their own hand cut chips but time and volume wise most places could not do it these days.

[mightyrooster]

I just cut the potatoes into wedge shape, spray the oven tray with canola spray then drizzle olive oil over the potatoes and get the pastry brush out to make sure the potato are covered in the olive oil, they always come out nice like that, i do the same with chat potatoes cut in half when i'm cooking fish.

I have a few different ones I do. Wedges with skin on. I add seasonings as well as olive oil. The fries I cut thinly and use olive oil again, salt and pepper and sometimes garlic powder. I also occasionally make sweet potato fries which are harder because they are tricky to crunch up. You need the correct amount of oil. I cover them in cornflour for a bit before adding the seasonings and oil. These ones don’t always work for me. In fact they more often than not fail. They taste great but end up soggy. I never thought about using a pastry brush. Great idea.

[Crab]

I would love an air fryer but I don’t have enough bench top space sadly. I might have to look at a smaller one. And yeah I’ve used the soaking technique before as it’s supposed to get all the excess starch out of the potatoes and does seem to work. But often I’m just too lazy and just whack them in the oven as is lol.

To be honest if you already have a deep fryer they make the best chips. Chips Soaked in vinegar and water for 20. Dried, then twice fried , 6.5 minutes at 160c, rest until cooled. A second 2/3 minute fry at 190c and serve salted. And bellissimo ! I think the air fryers are very over rated for chips.

[mightyrooster]

To be honest if you already have a deep fryer they make the best chips. Chips Soaked in vinegar and water for 20. Dried, then twice fried , 6.5 minutes at 160c, rest until cooled. A second 2/3 minute fry at 190c and serve salted. And bellissimo ! I think the air fryers are very over rated for chips.

It’s pretty hard to argue with that crab. Deep fried chips, the original and arguably the best.

[horrie hastings]

I have a few different ones I do. Wedges with skin on. I add seasonings as well as olive oil. The fries I cut thinly and use olive oil again, salt and pepper and sometimes garlic powder. I also occasionally make sweet potato fries which are harder because they are tricky to crunch up. You need the correct amount of oil. I cover them in cornflour for a bit before adding the seasonings and oil. These ones don’t always work for me. In fact they more often than not fail. They taste great but end up soggy. I never thought about using a pastry brush. Great idea.

Oh yes, i always leave the skin on when i do wedges and sometimes i will do them with lemon pepper sprinkled over them, same with the chats.
Better half always peels the spuds when doing wedges and sometimes will do cubed potato pieces with rosemary which always goes nice with the chicken in cream and mustard sauce, the better half always uses a lot more oil than i do, i try to keep the oil to a minimum, i never drain mine, i dish them straight out of the dish onto the plate which is good using less oil.

[horrie hastings]

Pork chops with mash, corn on the cob, zucchini and broccoli.

[mightyrooster]

Chicken enchiladas.

[Vasco]

Love beetroot on my burgers, went to Orange Grove markets the other week to get some fresh beetroot to pickle but there was hardly any at any of the stalls so didn't buy any, this time of year beetroot is usually everywhere, love pickling it at home, so much better than the tinned stuff.

When I lived in Glebe I would go to Orange Grove often. Great little market but I imagine it's become a bit of a w@ankfest these days.

I grow my own beetroot these days!

Tomorrow I'm cooking a 7 hour lamb shoulder. It's cold here at the moment so it will help warm up the house.

[horrie hastings]

When I lived in Glebe I would go to Orange Grove often. Great little market but I imagine it's become a bit of a w@ankfest these days.

I grow my own beetroot these days!

Tomorrow I'm cooking a 7 hour lamb shoulder. It's cold here at the moment so it will help warm up the house.

No its actually still a very good market, the w@ankfest one is the one at Eveleigh, lots of w@ankers walking around with their designer dogs and coffee and lots of stalls like that to, still a couple of good produce stalls there but overall it's just for people to be seen , i would go there maybe once or twice a year just for something different to do, did buy some alpaca steaks there once.
Orange Grove has seemed to have kept it smaller market community feel.

Love slow cooked lamb shoulder, i do prefer the shoulder over the leg any day.

Tonight i am catching up with a bunch of friends for dinner at the Portuguese restaurant that is part of the tennis club which adjoins Henson Park, have not been before so it will be interesting to try.

[Vasco]

No its actually still a very good market, the w@ankfest one is the one at Eveleigh, lots of w@ankers walking around with their designer dogs and coffee and lots of stalls like that to, still a couple of good produce stalls there but overall it's just for people to be seen , i would go there maybe once or twice a year just for something different to do, did buy some alpaca steaks there once.
Orange Grove has seemed to have kept it smaller market community feel.

Love slow cooked lamb shoulder, i do prefer the shoulder over the leg any day.

Tonight i am catching up with a bunch of friends for dinner at the Portuguese restaurant that is part of the tennis club which adjoins Henson Park, have not been before so it will be interesting to try.

Is that the Portuguese Club in Fraser Park? I went there years ago. Happy it's still kicking.

Being of Spanish background I grew up with a few Portuguese kids back in Bondi Junction a long time ago. I thank them for my love of sardines!