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Tony Grist

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New Oven [Sep. 5th, 2009|10:15 am]
Tony Grist
Our old oven was too small- and cramping my culinary ambition-  so we splashed out and bought  another. This new one is huge- a combination microwave, convection oven and grill- and it intimidated me at first- as all things with control panels do. I got off to a bad start. I was wanting to warm some croissants and they wound up like leather on the inside and all doughy on the outside, because I'd neglected to hit the keypad where it says "grill". One learns. Since then I've cooked a plum crumble (conventionally) and microwaved a bowl of rice and grilled some naan bread and more croissants- and my fingers are dancing over the panel with confidence. Now I'm contemplating a steak and kidney pie in the middle distance, with a turkey flapping its stubby, denuded wings on the horizon.  Ailz has been craving turkey and all the old oven could accomodate was chicken.  
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Comments:
From: sunfell
2009-09-05 04:14 pm (UTC)
We call it 'cobbler' round here- we put biscuit (scone) dough on top (the cobbles) and bake it. Peach cobbler is da bomb! Served with vanilla ice cream.
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[User Picture]From: poliphilo
2009-09-05 07:48 pm (UTC)
Cobbler's not quite the same. With cobbler you have a solid topping- like scones as you say- while with crumble the topping is grainy and crunchy and- well- crumbly.
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