In reply to Post #1
Omelette s are so easy in the RM XL toaster
Cheese onion tomatoes mushrooms chorizo peppers so many variants
Omelette s are so easy in the RM XL toaster
Cheese onion tomatoes mushrooms chorizo peppers so many variants
In reply to Post #16
In fact, the main rule in my kitchen is to work with gloves. The stereotype of gloves was created by television presenters. In their shows, they demonstrated the bare hands of dirty kitchens employees, after which a clear image settled in our thinking: the cook does not have gloves, which means that the restaurant does not comply with sanitary standards, and it is unpleasant to eat their food. I think so too. Nitrile gloves from https://medrux.com/nitrile-gloves-food-safe/ they are irreplaceable both in everyday life and in industry. They are characterized by increased strength, safe composition, stretch well and fit the hand.
In fact, the main rule in my kitchen is to work with gloves. The stereotype of gloves was created by television presenters. In their shows, they demonstrated the bare hands of dirty kitchens employees, after which a clear image settled in our thinking: the cook does not have gloves, which means that the restaurant does not comply with sanitary standards, and it is unpleasant to eat their food. I think so too. Nitrile gloves from https://medrux.com/nitrile-gloves-food-safe/ they are irreplaceable both in everyday life and in industry. They are characterized by increased strength, safe composition, stretch well and fit the hand.
I have a metal frying pan that is over 20years old, and a metal saucepan that is around 15 years old. Those 2 items are enough that I can cook decent meals on the bank; pasta, rice and a decent meat or fish dish with vegetables. I cook the pasta or rice then lenty of stir fried vegetables with pork, lamb or chicken pieces and then add the already cooked pasta onto a plate or the frying pan and eat out of that.
I have also been known to cook sauté potatoes, onions mushrooms and a blue steak all in the one frying pan.
Occasionally I will just do a couple of burgers in the frying pan and put them in a brioche bun with a routle cheese cut in half on top of each one.
If I take a ready prepared 'leftover' meal I warm it up in the saucepan.
My leftovers are those simple pasta dishes anyway, or a big portion of chilli or ragu and I can drop in a couple of tinned potatoes
I have also been known to cook sauté potatoes, onions mushrooms and a blue steak all in the one frying pan.
Occasionally I will just do a couple of burgers in the frying pan and put them in a brioche bun with a routle cheese cut in half on top of each one.
If I take a ready prepared 'leftover' meal I warm it up in the saucepan.
My leftovers are those simple pasta dishes anyway, or a big portion of chilli or ragu and I can drop in a couple of tinned potatoes
In reply to Post #1
I would just take a sandwich toaster. I bought the NGT version for about £20 and its surprisingly good. There's not a lot you can't actually cook with them.
I would just take a sandwich toaster. I bought the NGT version for about £20 and its surprisingly good. There's not a lot you can't actually cook with them.
In reply to Post #1
Ridgemonkey XL and a couple of pre-cooked meals out of my freezer.
Ridgemonkey XL and a couple of pre-cooked meals out of my freezer.
Just a large RM toaster. Have a look in the meet section at Aldi. They do a stir fry type pack including a portion of meat, accompanying veg and a sauce. There's a few to choose from, fajita, teriyaki beef, sweet and sour pork. Then a pack of cheap wraps, jobs a good'n. Reasonable meal, quick to cook, no faff for about £4 
Ridgemonkey all day long, but take a sleeve/ cover with you as they get covered in grease.
In reply to Post #1
Ridge monkey stove and frying pan, cant beat a bacon buttie on a thickly buttered barm in the morning.
Ridge monkey stove and frying pan, cant beat a bacon buttie on a thickly buttered barm in the morning.
Liking the sound of steak and chips on the bank. Do you use bog standard oven chips? How long do they take to cook in the Ridgemonkey?
In reply to Post #24
Any oven chips work, some better than others. I like cajun fries from Aldi, cook on really low heat for 20 minutes flipping regularly. I put them in one of those plastic boxes with a snap on lid once cooked and lob mushrooms and onion in the monkey until cooked. Add them to the plastic box then quickly cook a steak. The stuff in the box stays hot. Put steak on plate then tip contents of box on top. Proper nice fishing food all cooked in one pan.
Any oven chips work, some better than others. I like cajun fries from Aldi, cook on really low heat for 20 minutes flipping regularly. I put them in one of those plastic boxes with a snap on lid once cooked and lob mushrooms and onion in the monkey until cooked. Add them to the plastic box then quickly cook a steak. The stuff in the box stays hot. Put steak on plate then tip contents of box on top. Proper nice fishing food all cooked in one pan.
In reply to Post #21
Those are also really nice and easy to cook, I like the sweet and sour chicken one. Meat for a few minutes, veg for a few more then sauce for 1 minute. Eat from monkey and wipe it clean with bog roll. Easy.
Those are also really nice and easy to cook, I like the sweet and sour chicken one. Meat for a few minutes, veg for a few more then sauce for 1 minute. Eat from monkey and wipe it clean with bog roll. Easy.
In reply to Post #1
. . 1x small non stick pan with a lid. Cooks everything, but mainly pre-cooked curry & rice / chilli & rice / pasta. No plate required, eat out of the pan. If I'm feeling excitable I may take a v small frying pan that the main pan fits into for fry ups but most of the time I cant be arsed when a pastry and a cup of tea will do for brekky. All my cook kit goes into the side pocket of a compact carryall . . .
Don't understand heavy toasters / the faff of ingredients etc on anything other than perhaps a 72hr+ long sesh . . .too much unnecessary crap to carry
. . 1x small non stick pan with a lid. Cooks everything, but mainly pre-cooked curry & rice / chilli & rice / pasta. No plate required, eat out of the pan. If I'm feeling excitable I may take a v small frying pan that the main pan fits into for fry ups but most of the time I cant be arsed when a pastry and a cup of tea will do for brekky. All my cook kit goes into the side pocket of a compact carryall . . .
Don't understand heavy toasters / the faff of ingredients etc on anything other than perhaps a 72hr+ long sesh . . .too much unnecessary crap to carry
In reply to Post #24
Tinned potatoes sizzle up nicely, cut in half and sprinkle on some gubbins like steak seasoning/chilli flakes etc and jobs a goodun.
Tinned potatoes sizzle up nicely, cut in half and sprinkle on some gubbins like steak seasoning/chilli flakes etc and jobs a goodun.
In reply to Post #24
As said, tinned potatoes sizzle up nicely. I don't bother cutting them up, just sauté them, keep them moving around the pan before adding some chopped mushrooms and the steak with a bit of smoked paprika and ground black pepper.
As said, tinned potatoes sizzle up nicely. I don't bother cutting them up, just sauté them, keep them moving around the pan before adding some chopped mushrooms and the steak with a bit of smoked paprika and ground black pepper.
For emergency food to keep in your bag for when you decide to stay a day or two longer or just to keep your bag light,
A packet of Morrisons own brand dried potato flakes with onions, one large tin of peas or two small tins and a tin of corn beef will provide two main meals of Corned beef hash.
Boil 180 mils of water in a pan
Add half the packet of mash powder and stir till it firms up (still on the stove and with all the following stages)
Add half the tin of corn beef cut up into small pieces and stir into the mash till it starts to break down.
Add some black pepper.
Add a small tin of peas or half a large tin of peas and stir till all the corned beef has broke down
Takes about 8 minutes in total and if you add the right amount of black pepper it really spices it up a bit and makes it that palatable you feel like going home and cooking it for your lass to show her your culinary skills. Without the black pepper it tastes "naff".
A packet of Morrisons own brand dried potato flakes with onions, one large tin of peas or two small tins and a tin of corn beef will provide two main meals of Corned beef hash.
Boil 180 mils of water in a pan
Add half the packet of mash powder and stir till it firms up (still on the stove and with all the following stages)
Add half the tin of corn beef cut up into small pieces and stir into the mash till it starts to break down.
Add some black pepper.
Add a small tin of peas or half a large tin of peas and stir till all the corned beef has broke down
Takes about 8 minutes in total and if you add the right amount of black pepper it really spices it up a bit and makes it that palatable you feel like going home and cooking it for your lass to show her your culinary skills. Without the black pepper it tastes "naff".