D41 wrote:Hmmmm....making some pita bread/cheese/meat/concoction.....kind of a quesadilla-thing I guess.
Can't go wrong with a pitta bread, meat (ham preferably) and cheese, fwiw chipotle sauce takes it to another level for me. Only problem I have is slicing them open straight out of the toaster - 3rd degree burns from the steam...
Went to the Rainforest Cafe yesterday and had a mixed grill, it had chicken breast, beef steak, sausages, chips and a rack of ribs, it was huge but managed to have a toberlone tart as pudding!! Really nice well worth €80
Rainforest Cafe is badass....well, for the kids....but it's still pretty impressive, and the food is good (kinda important)...haven't been there in a while....too much into Indian food at the moment...not that I have any idea about it, I just like it.
Amongst other things I had BBQ sauce marinated burgers with cheese, mushrooms and bacon. All contained in a "Lancashire Oven Bottom Muffin" toasted on the barbie.
Well, I'm NOT eating a lovely veal chop I was cooking....instead I am brushing up on the finer points of my fire-extinguishing techniques....my fire-starting techniques seem to be doing just fine, ATM.
Note to self.....DO NOT use water on a grease fire.
D41 wrote:
Note to self.....DO NOT use water on a grease fire.
FAIL!!!!
Ahh no.
Best method in the kitchen is smoothering. Pot lid will do it but I'm a huge advocate for having a fire blanket handy in the kitchen.
I do a lot of advanced fire fighting training in my work and have changed my attitude to being prepared at home these days, as well as teaching the kids.
Happiness is not a destination. It is a way of life.
Is it baking soda...or maybe flour that works in kitchen fires?? I'm like a deer in the headlights with fires...I just get transfixed by them.....the whole house could be burning down and I'd just stand there staring thinking it looked "pretty".
