On Thursday 16 August 2007 22:22, Pete Theisen wrote: > On Tuesday 14 August 2007 05:56, Stephen the Cook wrote: > > Pete Theisen <> wrote: > > > This isn't winning any taste-test medals, that is for sure. It is > > > cooking through, however. Just burning on the outside a second or two > > > after. Thin slices are working better. > > > > > > Then soak it in olive oil and salt. Still not really, really good. > > > > In a skillet you can parboil the thick slices or wedges 1/4 or 1/3 inch > > thick. 3 min in a SALTY water. Drip dry in a strainer then add an > > infused garlic olive oil, or oil of your choice. Now put on GF grill.
> Parboiling potato slices now. I have great hopes for this . . . Hi Stephen! Quite good, thanks for the tip. Didn't take up much salt or oil, but I had more that I added at the table. -- Regards, Pete http://www.pete-theisen.com/ _______________________________________________ Post Messages to: [email protected] Subscription Maintenance: http://leafe.com/mailman/listinfo/profox OT-free version of this list: http://leafe.com/mailman/listinfo/profoxtech Searchable Archive: http://leafe.com/archives/search/profox This message: http://leafe.com/archives/byMID/profox/[EMAIL PROTECTED] ** All postings, unless explicitly stated otherwise, are the opinions of the author, and do not constitute legal or medical advice. This statement is added to the messages for those lawyers who are too stupid to see the obvious.
