The goo sticks where it's supposed to be!!
I don't know what you've been using, but it looks revolting!!
Two over-caramelised sausages - yeuk.
valmarg
Must admit I'm baffled too - what are we supposed to be looking at? ???
Tim, this has to be better tasting than it is looking.....got a feeling of deja vu cos you posted something similar once before? ..just looked burnt & orrid then...not a lot's changed, for me - sorry :-[
Poor people - what you've missed!!
Drop in for lunch?
PS Sorry to repeat!
Tim, they look delicious! I can just see them slapped between two thick slices of bread.... Mind you, my kids' nickname for me is 'Sausageman' so I'm not necessarily the most impartial judge...
Cheers,
Rob ;)
Whatever one's preferences, at least there's no scouring of pans - as in this case!!
This is something I struggle to comprehend, assuming you are referring to the nonstick properties of certain cookware.
I am a fan of quality stainless steel, and find that if it is scrubbed after every use, then there is no build up of carbon, and it is easy to keep clean. This applies to pans, and baking trays etc.
I do accept though that 'teflon' has made considerable progress in kitchen techniques?
On the sausage issue, it is difficult to tell what is inside a sausage from the outside ... :) I too am a sausage addict, much to the detriment of my waistline !
Me too - love stainless steel, but I do not find it non-stick - however clean.
And even this very good n/s one couldn't stand up to 4 hrs in the top of the AGA with sugar & olive oil on the toms.
Although all our SKK pans are near foolproof, I find that PTFE 'cloth' is the only thing that will guarantee a no-wash pan.
Such lovely toms they were, too!!
Oh Timbo - what a disappointment! A salutory lesson for me...I'm doing a trayful tonight - shall be watching them like a hawk.
My stainless steel sauce pan is the best for...sauces?..but like you, can't see that they've non-stick properties over and above any others. Just that when things go wrong they do clean up nicely. Bit of a soak & the stuff-that-shouldn't-have-been-there-in-the-first-place comes off like a dream 8)
Ahhhh, I get it now - some sort of non-stick liner. Can you tell us exactly what it is you are recommending, Tim? What's it called and where's it sold?
Greyhound - so sorry that I missed your earlier question.
Wasn't trying to be obtuse - thought everyone these days used 'Non-stick liner'.
www.lakelandlimited.co.uk .
Reason we've used it for decades is that, in my last career as a Picture Framer, it was the material used in hot presses. So we've had the same lot for over 30 years!! SO labour saving.
Was waiting for you to reply to the hound, Tim, cos I didn't want to pre-empt. I've got some sheets from, I think, Asda or Sainsburys & I think most supermarkets now sell them? They've lasted ever so long & still going strong. Really useful for covering the oven baking sheet, tho don't use them as extensively as Tim does.
(btw Tim, my toms have been in the oven for 3 hours on the lowest setting. I put elephant garlic in the same pan a couple of hours before - no casualties so far) ;D
I have never used the non stick sheets. I always look, but never get around to it. Always think of something else to spend my hard earned pennies on (this week, piano lessons for the urchins!). Can you use it when baking biscuits and pastries?
It's a damned sight cheaper - in the long run - than the hot water & detergent & Brillos needed to get it off?
And with the 'sheet', you can EAT the goo - rather than scraping it off the pan??
Elephant garlic, Lishka? Ours was a misery this year. But at least we GOT garlic.
Quote from: tim on September 19, 2006, 18:40:10
Elephant garlic, Lishka? Ours was a misery this year. But at least we GOT garlic.
Ah, what a shame....my garlics were brill - as always 8) ;D (saunters off humming a little ditty)
...then returns...yes EJ, they're great for those.
Tim I wished that I hade made a note of your previous post regarding the non stick liners. Would have saved an impossible to clean pan that I ruined! Thanks for the reminder.
Lorna.
Quote from: lorna on September 19, 2006, 19:27:12
Tim I wished that I hade made a note of your previous post regarding the non stick liners. Would have saved an impossible to clean pan that I ruined! Thanks for the reminder.
Lorna.
Put them on your shopping list
now Lorna....then all you've got to do is remember your shopping list when you go to the shops ::)
As usual with the Lakeland site I couldn't find it. Their index is not user-friendly, you have to know the exact name of the item to find anything, grumble grumble. >:(
I will have a look in the supermarkets as suggested.
One more question, how do you clean it - normal washing-up style?
Quote from: greyhound on September 19, 2006, 20:58:42
One more question, how do you clean it - normal washing-up style?
YEP! 8)
Lakeland - 13"x39" - £8.50 - Ref 5571
With a dishwasher, no problem. But if you have soft water (we have a softener) it may feel a bit slimey. I find that a rinse in hard water, if you have it, helps.
Must be the only good thing about hard water!
We now have a frying pan that's usable again thanks to this liner. Heat conduction is best if some oil is put between the liner and the pan though. I find that after a while black marks appear on the liner, but it doesn't seem to affect the properties.
The Lakeland roll did one frying pan and one oven tray. We also have the oven liner waiting for the day I've got the oven clean and someone doesn't appear and use it before I get chance to line it!! ::)
For all of you with uncleanable 'ruined' pans, cheap bio washing powder really does work! Shove a couple of scoops in the pan, add boiling water, stick a lid on and leave overnight. Give a good scrub, and re-soak if it is *that* bad. But the effort involved is minimal compared with the old method of brillo pad and elbow grease!!!
moonbells
Bio - yes!
Only problem with oiling is that you may get a stubborn film on the pan.
For the same sort of reason, cut your cloth to overlap the pan, or the goo runs under & burns on.
Black, Moonbells - like this??
yes, black like that Tim! I suspected heat damage.
moonbells
Back to the tomatoes....
well, mine baked slowly for 3 hours + a whole head of elephant garlic that was given an extra 2hrs (rosemary over the garlic, thyme over the toms) were a treat with hot pitta and particularly, deliciously, more-ish.....
Government Health Warning
Tomatoes and Elephant Garlic Eaten in Quantity may have a laxative effect. Over-indulgence by the very young or the very old, therefore, to be avoided :-[ :-\
;D
I'm willing to try!!
Quote from: tim on September 20, 2006, 15:41:30
I'm willing to try!!
you don't want to go there, Tim, believe me....you
don't want to go there :-[
oh Lish, you did make me larf! I have to confess to having scoffed a huge bowl full of cherry toms last week and I had the gripes for 24hours! Very unpleasant indeedy!
Try me, Lishka!!
LOL EJ......didn't earn anything today cos I needed to get to the privacy of me own 'ome this afters.. LOL Back to the new client tomorrow tho, and guess what I'm NOT eating tonight?
Lishka - with your Thai & other experience, you ought to be fireproof?
Quote from: tim on September 20, 2006, 18:25:37
Try me, Lishka!!
Tim me lovely, you survived the Battle of Britain, but you would NOT have survived the after-effects of a whole trayful of roasted tomatoes (12-13, halved?) + a whole head of elephant garlic.......trust me!
('sides, it was all your fault, putting the idea in my head in the 1st plac.....b.delicious they were.....and SO more-ish!! ::))