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someone keeps putting some yellowish substance all over your food. Rotisserie chicken should have paprika on it (or some such spices). My father dusted off the rotisserie a few months ago after it had sat for maybe 15 years down in the basement. Took some "convincing" to get it to spin for more than a couple minutes. It was good though. and no fire.

I hope tomorrow's dinner is free of said substance. whats it gonna be?
 

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Just dropped a Buffalo Arm Roast in the crock. This one is a test roast though. Put beef broth in then carrots (baby), potatoes, a red pepper, with Kitchen Bouquet, seasoned pepper and worchestshire sauce on top (when it cooks down a bit I plan on adding a Red Onion) Not sure how this will go as this is the first attempt :idunno:
 

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Baketech said:
Rotis....
Not having much luck making rotis with chana flour. My recipe calls for chapati flour. I've got soup instead of dough. :idunno:

I'm gonna try adding some wheat flour to thicken it... not sure how it will come together.
 
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