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Ha wrote a terrific article for us, which is now posted at:
http://www.chambersvirtualconvention.com/funstuff.htm
Many thanks, Ha_Asfan, from us now and the future 'Board members who will happen upon it someday! In fact, by the time I get to use my stove, I will need this guide!! :-)
If anyone wants to write an expose on the T-Well or using their oven, I would love to post those too.
t.
<font color="#FFFFFF" size="1">[ January 30, 2006 10:51 PM: Message edited by: RobbiQuest ]</font>
Bravo Ha! "Ann Miller dancing across a freshly waxed floor" - I've never so enjoyed reading about cooking dead cows! And we've all got to love the accompanying illustration. Thanks so much for this great insightful and inspirational article. (Now, I wonder who can do justice to oatmeal as you have done to steaks?)
And thanks Tura for putting your efforts and time into the virtual convention - I almost feel like I'm in Vegas.
Ann
A wonderful articulately written article on the use of the broiler by Asfan!!
Who was the genius who started designing the broiler below the oven??!!
Today I broiled a talapia fillet with dill, lemon & butter. Tomorrow night I'll try broiling it mexican style with pico and garlic italian dressing.
Just love that broiler!!
Berlyn
RobbieQ and Ha:
Great writing and research! Nice presentations. Brava! Bravo!
Ha: boy do I wanna go get a nice thick expensive piece of meat and see what that broiler can do. But first I gotta get cookin' them steel cut oats!
And RQ, fascinating material on the firesless cookers! Looks like Mr. Chambers was a good musician: stole something good and old, put his own spin on it and invented something good and new.
Keep up the good work!
Joe
ok H, Wonderful job! fork and knife in hand NOW
so much for steak,,,how about chicken? any hints?
and the book also mentioned Meringue Pies? I think that is a dare...V
Thanks for the great comments ! Experiment with your broilers...pretend you are cooking on an ourdoor grill, adjust your flames, adjust your cooking heights...and for chicken, just like steak only start off further from the fire and again, no need to turn your food over...that sizzling platter will cook from the bottom. If you are doing a marinated piece of fowl or meat, it might behoove you to keep a real close eye and be prepared for flareups in the first few minutes of cooking. I'll be doing Portebello Mushrooms within the next few days....will let you know how they turnout. Keep broiling and let everyone know your results !
ha...I just read your article, nice! and bravo for all of US! What else ya broilin' these days? Any fish or veggies?
Well.............not really into fish....haven't tried to cook any on the broiler, yet....but I will. For fish prep, I would get some oil or butter on the broiler plate before putting the fish down. Veggies cookup in a flash and have a beautiful slightly charred edge,or, not if you don't like the char. Again, this amazingly flexible broiler allows you to cook how you like ! Adjust your flame height, adjust your griddle height and you'll be a happy broiler !
Hey gang,
I added a little profile, complete with a pic, for Ha_Asfan at the end of his Broiler Article:
http://www.chambersvirtualconvention...er_Article.htm
Check it out, if you get a chance. It's always fun to see pics of each other - helps to put a face to a name.
(Ok, Ha, brace yourself for what's coming next, it's about the "O" word) Can I get a brave soul or two out there who would like to write me an article on cooking the Irish Steel Cut Oatmeal in the T-Well? I know a couple of you have improvised on the original formula that Ms. V gave ... maybe you guys could collaborate on an article with the original formula, and the variations?? If so, please send me an e-mail off-line.
Now, if I can just get someone to write me an article about using the oven, and any tips/tricks used with it.... (hint hint)
t.