Mouthwatering Boat Recipes (mainly plant based)

[Seaworthy Lass]

Originally Posted by Wotname

Ye not a patient Lassie 'r ye...

Originally Posted by Seaworthy Lass

I have the patience of a two year old...

Wottie, thanks for trialling the technique and reporting back .

PS What Fuss Free & Enery ratings would you award the MM?

[weavis]

Go to bed....

[Seaworthy Lass]

Originally Posted by weavis

Go to bed sleep....

Fixed it (I am in bed).

Sweet dreams Weav.

SWL

[Wotname]

Originally Posted by Seaworthy Lass

.............
PS What Fuss Free & Enery ratings would you award the MM?

Crikey Lassie, is there na' end to ye questions; you ask more than a two year old.





Dunno about energy ratings, maybe 3 star; clearly a microwave has some capital cost and of course, an operating cost but a french farmhouse kitchen also has a capital cost.

Fuss rating; let's see, the overall work to dry either using microwave or the let it hang method is polly the same. The microwave is handy though because the results are achieved in minutes and can be adjusted easily. I like the idea that the whole operation is over in less than 10 minutes as opposed to waiting around for a week or more.

More questions please

[Seaworthy Lass]

Originally Posted by Wotname

Crikey Lassie, is there na' end to ye questions; you ask more than a two year old.

Just "full of 'satiable curtiosity"

By the way, it was the bi coloured rock snake who sparked my interest in knots .

SWL

[Wotname]

Originally Posted by Seaworthy Lass

Just "full of 'satiable curtiosity"

By the way, it was the bi coloured rock snake who sparked spanked my interest in knots .

SWL

Fixed...

[Meanderthal]

*roll eyes* You silly kids.

Has anyone mentioned the grilled canned pineapple version of fried rice?

[StuM]

Originally Posted by Meanderthal

*roll eyes* You silly kids.

Has anyone mentioned the grilled canned pineapple version of fried rice?

Not that I recall. Please share!

[Meanderthal]

Twist my arm😉

Make this using leftover rice. I like to carry forbidden rice because most travel diets are low in anthocyanins, but extra long grain rice is probably best.

Coat contents of drained can of diced or ring pineapple in mix of bbq sauce and cooking oil of choice. Grill or roast in open foil packet. Add cooked rice and mix gently. Let heat through.

Serve.

If not vegan, I favor use of bacon fat as the oil of choice, and this is one of the few recipes in which spam becomes edible. Cut the spam in ~1/2" cubes, mix with pineapple prior to coating with oil and bbq sauce and proceed normally.

Surprisingly tasty.

[Sailor g]

Originally Posted by weavis

So this morning, I went to breakfast.

This was on the table, also one filled with Rosemary. I forgot to take photo of rosemary one. She said they make fresh about every 3 weeks. Have done so for 40 years.



Both tasted delicious.



Just washed and dried and put in raw.

These look wonderful! Oils may be the easiest way to flavor food and last longer than the herbs themselves. I need to find small enough bottles to have a few flavors-rosemary, basil, lemon.. I'm not sure I would use the big one in 3 weeks. Was that garlic in the one?

[weavis]

Originally Posted by Sailor g

These look wonderful! Oils may be the easiest way to flavor food and last longer than the herbs themselves. I need to find small enough bottles to have a few flavors-rosemary, basil, lemon.. I'm not sure I would use the big one in 3 weeks. Was that garlic in the one?

The Rosemary was just pure Rosemary in the strands...
NO garlic.

[JohnT]

Originally Posted by weavis

The Rosemary was just pure Rosemary in the strands...

NO garlic.

Weaves, I think you misunderstood (or I have) the question. I think it was regarding your post #1317 where you had a photograph of garlic in olive oil but did not say it was garlic, only mentioned that there was rosemary and olive oil in the other bottle that you did not photograph. The photo was garlic in olive oil. FG in my opinion! (FG = Frightfully Good or whatever other vocabulary you wish to use)

[weavis]

Originally Posted by JohnT

Weaves, I think you misunderstood (or I have) the question. I think it was regarding your post #1317 where you had a photograph of garlic in olive oil but did not say it was garlic, only mentioned that there was rosemary and olive oil in the other bottle that you did not photograph. The photo was garlic in olive oil. FG in my opinion! (FG = Frightfully Good or whatever other vocabulary you wish to use)

Twas just garlic ... even some in the skins...

Apologies for misunderstanding...

[Seaworthy Lass]

Some feedback about marinated onions:

The recipe needs a big WARNING plastered on it - they are addictive .

I have been playing around with soaking times. I prefer around an hour for red onions. They maintain some crunch and colour, and don't have a chance to absorb too much vinegar.

Since finishing the first batch I have been making up enough just for one dinner, then straining the liquid into a clean jar and adding the dried herbs ready for the next day. The oil tends to cling to the onions and a fresh splash is needed daily. A high proportion of oil is not required.

My favourite mix so far is just thyme and rosemary.

Perfect boat recipe! This one is a keeper.

Ange

[Wotname]

Originally Posted by Seaworthy Lass

Some feedback about marinated onions:

The recipe needs a big WARNING plastered on it - they are addictive .

I have been playing around with soaking times. I prefer around an hour for red onions. They maintain some crunch and colour, and don't have a chance to absorb too much vinegar.


Now you tell us
Was wondering why it tasted better on day one rather than (now) day three.
Since finishing the first batch I have been making up enough just for one dinner, then straining the liquid into a clean jar and adding the dried herbs ready for the next day. The oil tends to cling to the onions and a fresh splash is needed daily. A high proportion of oil is not required.

OK , going to try this next!

My favourite mix so far is just thyme and rosemary.

I couldn't help myself, I just had to add a 1/4 teaspoon of dried chilli flakes; perhaps I should try to leave them out next time. BTW, I am now using microwave dried thyme - works well!.

Perfect boat recipe! This one is a keeper.

Ange