Fun Stuff > CHATTER
A Cooking Thread?
Redball:
The Italian sausage is the best use for my foreman. Chicken breasts follow. Pork chops are so-so and beef isn't worth the bother. As to cleaning: After the grill is unplugged, I put a doubled paper towel on the lower element, either soaking it first or pouring water on the paper once it's in place. I let it soak while it cools, then take another paper towel wadded up and wipe off top and bottom elements. It almost always cleans up easily and quickly. The soaking, of course, would make it even easier to clean the elements in the sink, but I don't usually think to do that.
lepetitfromage:
I do something similar, but it feels like I use so many more paper towels! I wish mine could come apart but I think because I have a smaller version, they don't detach. (yet another reason that what I cook is limited- size constraints) My issue is with all the little nooks and crannies that the grease gets trapped in. I waste so much time cleaning those.
Redball:
If it's wet, the drippings clean up easily with a paper towel. Thinking about this conversation, last night I detached the upper and lower plates, put them in the sink and cleaned them with one of those plastic cleaning pads with the reservoir of detergent behind it, then stood them up in the sink to drip dry.
Papersatan:
Pretzel bread stuffed with ham and cheese and broccoli...
It wasn't as amazing as I hoped. It was still good, but I might poke around for another pretzel recipe.
doombilly:
Dang that looks good Papersatan.
I fried up 6 strips of fatback this morning. With a diced onion, black/red pepper. Then I browned 4 chicken thighs in that cast iron skillet after removing the fb and onion. The pork fat/onion went in the crock with a lb of white beans I soaked overnight. As the chicken browned I added some saffron, cumin, a little salt and pepper. Then I poured a can of tomatoes (diced) over the thighs. Then I put the pan in the oven at 325 deg F. Gonna let it simmer for a while.
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