Pete Theisen <> wrote:
> 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.
See my statement above on SALTY water? You need to put 2 or 3 times the
amount of salt in that water. It will be absorbed into the spuds. If you
take a tiny glass bottle and fill it with EV olive oil, and then put some
roasted garlic and maybe thyme or basil in it.
That same oil is great on Beef. Chicken and Fish.
Buying that oil in bulk at Sams or Costco and splitting it with 3 other
families would be great for you. What you pay for a small-mid sized bottle
could be the same as a liter when split with others.
Do you have fresh basil or rosemary? If so put that under or on top of the
food you grill on the GF. It will make it taste much better.
Stephen Russell
DBA / .Net Developer
Memphis TN 38115
901.246-0159
"A good way to judge people is by observing how they treat those who
can do them absolutely no good." ---Unknown
http://spaces.msn.com/members/srussell/
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