Paid Members Kookoocachu Posted January 25, 2012 Paid Members Report Share Posted January 25, 2012 (edited) Steak and sweet potato fries for me tonight. Will take me a while thanks to my arms being ridiculous today but hopefully no fingers will be lost. Can you get the fries crispy? I've made decent ones, but nothing compared to ones I've had in the States in restaurants. All about the coating/seasoning. I toss them in extra virgin olive oil and chuck in seasonings like paprika, onion, garlic, black pepper. Smoked paprika is where it's at. You have to experiment with your oven though with how long to cook them for/what heat. Â There's a picture of the pre cooked wedges from this evening on my Instagram (@kookoocachu) Edited January 25, 2012 by Kookoocachu Quote Link to comment Share on other sites More sharing options...
rubbafish Posted January 25, 2012 Report Share Posted January 25, 2012 No sooner do I start making salt beef, I get diagnosed diabetic. Son of a bitch! Anyways, any other diabetics on here got some kitchen tips? Quote Link to comment Share on other sites More sharing options...
Loki Posted January 26, 2012 Report Share Posted January 26, 2012 Making chips in the oven is, I've discovered, ridiculously easy. My dad's on this diet and he uses this OneCal Spray stuff for cooking now. I bought a can of it, and did some chips for him by simply chopping up a spud into chip-like bits, spraying them with this spray, tossing them in salt and pepper, and putting in a very hot oven. Â I've realised, bien sur, that this is all "oven chips" are, with slightly different and incredibly chemically coatings, and as Kook says you can experiment with your own at home. Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted January 26, 2012 Paid Members Report Share Posted January 26, 2012 Good thing about the home made oven chips is the variety of seasoning you can play with. did a great one the other week where I tossed the spuds in a crumbled chicken knoor stock cube. Came out tasting like roast chicken crisps. Quote Link to comment Share on other sites More sharing options...
Craig The Hunter Posted January 26, 2012 Report Share Posted January 26, 2012 Good thing about the home made oven chips is the variety of seasoning you can play with. did a great one the other week where I tossed the spuds in a crumbled chicken knoor stock cube. Came out tasting like roast chicken crisps. That sounds quality, need to give that a try Quote Link to comment Share on other sites More sharing options...
Rey_Piste Posted January 30, 2012 Report Share Posted January 30, 2012 Anyone got any good recipes for a marinade for chicken, that doesn't use honey or a lot of olive oil as a base. There's only so much grilled chicken I can stand without some sort of flavour to it and whilst the jerk rub I use is nice, it's getting a bit boring. Quote Link to comment Share on other sites More sharing options...
Paid Members Dead Mike Posted January 30, 2012 Paid Members Report Share Posted January 30, 2012 Schwartz (?) do a Thai 7 Spice ready made seasoning that's nice. Â Alternatively, make a tikka marinade with some low-fat natural yoghurt & let it marinade overnight? Quote Link to comment Share on other sites More sharing options...
Paid Members tom Posted January 30, 2012 Paid Members Report Share Posted January 30, 2012 Making chips in the oven is, I've discovered, ridiculously easy. My dad's on this diet and he uses this OneCal Spray stuff for cooking now. I bought a can of it, and did some chips for him by simply chopping up a spud into chip-like bits, spraying them with this spray, tossing them in salt and pepper, and putting in a very hot oven. I've realised, bien sur, that this is all "oven chips" are, with slightly different and incredibly chemically coatings, and as Kook says you can experiment with your own at home. Sounds pretty much like how I make potato wedges so I suppose all that is different is the shape. I use olive oil/vegetable oil instead of a spray though and often leave it all soak with the salt, pepper etc. in a plastic cooking bag/freezer bag for a while before transferring them into the pan ready for cooking  Also, I need yellow bean sauce for a recipe and couldn't find it at all in Tesco's. Is black bean sauce a suitable replacement? Any other suggestions? Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted January 30, 2012 Paid Members Report Share Posted January 30, 2012 Lemon juice, dash of cumin, dash of paprika, dash of garlic powder, salt, pepper. Quick chicken marinade thats good for the girls hips and dang tasty. Only soak for 30 mins thjough, as the lemon makes the ckicken tough. Quote Link to comment Share on other sites More sharing options...
LazyMcLopez Posted January 30, 2012 Report Share Posted January 30, 2012 Â I baked this on Saturday for a friend's party. Recipe here. Â I hadn't baked a cake since I was at school, but it came out pretty well. Quote Link to comment Share on other sites More sharing options...
Max Power Posted January 30, 2012 Report Share Posted January 30, 2012 For the chicken marinade, try soy sauce, salt, pepper, chilli flakes and a tiny amount of sugar; and you have a sweet chilliy marinade. Â Tonight for Mr and Mrs Power is Max's homemade meatballs. Well, kind of homemade. Extra lean mince, onion, mixed herbs, salt, pepper and a little dried mint. Lovely stuff. Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted January 30, 2012 Paid Members Report Share Posted January 30, 2012 Making chips in the oven is, I've discovered, ridiculously easy. My dad's on this diet and he uses this OneCal Spray stuff for cooking now. I bought a can of it, and did some chips for him by simply chopping up a spud into chip-like bits, spraying them with this spray, tossing them in salt and pepper, and putting in a very hot oven. I've realised, bien sur, that this is all "oven chips" are, with slightly different and incredibly chemically coatings, and as Kook says you can experiment with your own at home. Sounds pretty much like how I make potato wedges so I suppose all that is different is the shape. I use olive oil/vegetable oil instead of a spray though and often leave it all soak with the salt, pepper etc. in a plastic cooking bag/freezer bag for a while before transferring them into the pan ready for cooking  Also, I need yellow bean sauce for a recipe and couldn't find it at all in Tesco's. Is black bean sauce a suitable replacement? Any other suggestions?  Yellow bean is completely different. Mild and mellow. Give the black bean a go though, you may stumble on something amazing!  Pulled Pork in our house tonight. Not done on the smoker, as it's witches tit weather, but slowly roasted in the oven for 9 hours with my special rub and moistened with beer. Frigging wonderful. Quote Link to comment Share on other sites More sharing options...
Paid Members tom Posted January 30, 2012 Paid Members Report Share Posted January 30, 2012 Yellow bean is completely different. Mild and mellow. Give the black bean a go though, you may stumble on something amazing! It's for Char siu pork, if that's any help Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted January 30, 2012 Paid Members Report Share Posted January 30, 2012 Yellow bean is completely different. Mild and mellow. Give the black bean a go though, you may stumble on something amazing! It's for Char siu pork, if that's any help  It definately won't taste like char siu, but I can't see it being unpleasent.   Quote Link to comment Share on other sites More sharing options...
Paid Members tom Posted January 30, 2012 Paid Members Report Share Posted January 30, 2012 Yellow bean is completely different. Mild and mellow. Give the black bean a go though, you may stumble on something amazing! It's for Char siu pork, if that's any help  It definately won't taste like char siu, but I can't see it being unpleasent. Any suggestions? Quote Link to comment Share on other sites More sharing options...
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