I would just like to say

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Stanleysteamer said:
I know it's nowt to do with barbies, but still fun if you like cooking. AND it is very healthy!
Click to expand...

If you can cook in it it can go on the BBQ.

In BG there is a dish called a Sach but its an open dish, they start of a nice raw clay colour and end up black after use, we have 1 that comes out now and again.

BG Sach.jpg

Having cooked a full Sunday roast on a BBQ you tend to approach it differently:) Yep including roast taties:D.
We do have a large BBQ.

J
 
Afternoon folks:).

Has been a cool ish day as we have had some clouds, still ott but not got the direct sun.
Been keeping on top of the pool to get rid of the last "green" bits to hopefully stop it happening again, Its been uncovered for a week and still at 30,
But its very nice:D.

The Landys are all fit and healthy, Except 1 of the tyres on the fender has decided it dont want air in the bottom:(, Have looked and the valve stem is knackered. Cant do that as have no stems so it will be on axles stand some time next week and wheels taken to a nice man who can:). Probably cost me a 20:rolleyes:.

So now settling down for the F1 and catchup.

J
 
derwendolly said:
That looks very edible! Have you ever tried this type of clay potato baker? https://www.ebay.co.uk/itm/275250620088?hash=item40163726b8:g:3dkAAOSwLEhiScEY

This is a proper vintage one and I can highly recommend this type for the flavour that it imparts to the spuds - we used to call them 'burnt' potatoes - heavenly. :)
I've got two - a German one which I have had for nearly 40 years and used it all the time. It is full of cracks and I'm sure the bottom will fall out soon but this does not detract from its use. I use it on the hob rather than fill up the barbie space AND it is NEVER washed - a bit like an old brown teapot really, it needs to build up its 'burns' in order to add to the flavour. The French one was a gift and I have never used it.
A proper one is quite expensive - and that's assuming you can get one. They used to be seen at car boot sales and were frequently unused 'cos us Brits had no idea how to use them!!!
Click to expand...
No, I have never seen/used one of those. We did have a "Chicken-Brick" years ago (same idea I think). :)
 
Stanleysteamer said:
Dunno if this is the same thing.
We have what we called a clay brick thing. It is only glazed on the inside of the bottom half.
You soak both the base and the lid in water for ten minutes then shove your meat and veg in it and put it into a COLD oven.
You then set it at whatever temperature for whatever time and it cooks everything in its own juices. Totally delish.
And like yours, you cannot wash it up in washing up liquid so you just soak it in plain water and wipe it clean.
romertopf-rotissoire-en-terre-cuite-35-cm

My ex and I got one as a wedding present and we have since bought another for about €10 at the French equivalent of a boot sale.
I know it's nowt to do with barbies, but still fun if you like cooking. AND it is very healthy!
Click to expand...

No, the potato baker is different in as much as it is NOT glazed. The steam that is built up by the baking potatoes impregnates the clay pot and this causes the potatoes skins to singe ( or burn if you have a higher heat) whilst the inside of the spud cooks to a fluffy, scrummy cooked delight. :)
 
marjon said:
If you can cook in it it can go on the BBQ.

In BG there is a dish called a Sach but its an open dish, they start of a nice raw clay colour and end up black after use, we have 1 that comes out now and again.

View attachment 270535

Having cooked a full Sunday roast on a BBQ you tend to approach it differently:) Yep including roast taties:D.
We do have a large BBQ.

J
Click to expand...
I'd be chary of cracking the clay thing with a direct and localised heat source.
 
Well hot today.
Normally have the day off but today are actually doing things.
I just made some mint and chocolate chip ice cream. (The Creme de Menthe makes it harder to set.;))
W has sorted through a lot of plums and will soon be making it into jam.
Have also found a decently simple recipe for cold cucumber soup.
(We are getting ahead for a meal we'll be giving neighbours next Wednesday.)
Enjoy the rest of the day folks!
:):):)
 
kevstar said:
Neebs next door have a hedge dispute & muggings here has been dragged into chopping it.
Should be quite amusing as more of there family members are coming to see whats going on haha

Back latter...Have a nice day peeps n peepessess :):):)
Click to expand...
I've got one about 60 feet long you can nip over and do if you're doing nowt. If I could afford it I'd rip the bastid out and put a fence up.
 
Tenebreaux said:
Speaking of ripping out hedges, do any of you people that use a chainsaw regularly know if I can run one on its side for any length of time? I'm thinking there would be fuel feed issues.
Click to expand...
Mine is designed to be used on its side. The handle goes around 90 degs.
(I think you may well find there is a floating type fuel pick up pipe or summat.)
If you couldn't use it on its side how would you be expected to take out even the smallest of trees?;)
 
derwendolly said:
No, the potato baker is different in as much as it is NOT glazed. The steam that is built up by the baking potatoes impregnates the clay pot and this causes the potatoes skins to singe ( or burn if you have a higher heat) whilst the inside of the spud cooks to a fluffy, scrummy cooked delight. :)
Click to expand...
This is the French one that I have got but never used - it's the German one I got first that I have stuck with.
https://www.ebay.co.uk/itm/275250620088
 
Stanleysteamer said:
Mine is designed to be used on its side. The handle goes around 90 degs.
(I think you may well find there is a floating type fuel pick up pipe or summat.)
If you couldn't use it on its side how would you be expected to take out even the smallest of trees?;)
Click to expand...
That makes sense. Might have to purchase one in preparation for cutting the bloody thing next year.
 
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