Text 20639, 74 rader
Skriven 2009-02-09 11:44:28 av Janis Kracht (1:261/38)
  Kommentar till text 20572 av Carol Shenkenberger (27104.cooks)
Ärende: Vertisserie
===================
Hi Carol!

> Lots of them!  The best ones tend to be deceptively simple as in a dry rub.
> Marinades that are thick will work too.

Yep, I found one with paprica that was so good.. haven't found that one again
yet.. have to look for it again :)

> You like spicy so check out Jufran Bannana sauce.  It doesnt taste at all

You left a bottle of that here :)  I've used that as well.. works great!

> like bannanas, looks like it has tomatoes, and chock full of potassium.  Will
> carmelize a fair amount and perfect to just dunk some chicken bits in then
> tuck'em in the rotisserie.  Works nice for pork 'country ribs' too.  Add a
> little of the pearl river soy ya got to the mix and maybe a little
> worstershire sauce (optional if out).

Yes, I have a rack of baby ribs that I use for lunch one day with the bananna
sauce :) :) it was so good :)

> Dang the computer is slow.  Running a scanner to try to clean out a
> win32.zafi.B that Charlotte stumbled into.  It's a TSRT trojan that tries to
> get you to buy a software to clean it out.

>> > Ribs.  Try a dryrub rib in there in the basket.  In the basket you can als
>> > do any smaller fish that will fit in there.
>>
>> Fish would be great in there since they'd cook up fast I'd bet :)

> A fresh trout, dryrubbed with olive oil then a seasoning such as a cajun
> 'tony cattitore' (sp?) works nicely!

hahaha :) Close enough :) Not sure I could spell it :) cacciatori? I forget to
be honest :)

>> > Try stuffing the garlic under the skin if you havent yet. Lovely!  You ca
>> > also make a pocket with a knife and insert them that way.
>>
>> Sure, sounds good.  That would keep it from falling out haha.. I had to clos
>> up the the opening and not roast it upside down when I roasted it with garli
>> cloves in the cavity, worked well though. That's when I roasted it with 10
>> cloves in the cavity.

> I just vent frustration with a knife then tuck the cloves in the pockets I
> made.  Then again you can stuff a chicken if you use the spikey thing and put
> it 'butt up' with legs waving in the air (grin).

Yeah, there's no one way to cook, we all know that.. the important thing is to
get 'er done, and not to over do it.. and keep the parts from getting over
done.  Tying the legs up helps them from getting dryed up a bit but if you
don't care, not a big deal :) Same with the wings.

>> >> Anyway, it doesn't seem to be the type of thing that will rust, but I dry
>> >> bottom pan and top veg. pan before I close it up, that's for sure. Perhap
>> >> later models they changed that much of it.
>>
>> > Mine kinda looked like that too but not sure.  Yours is hopefully heavier!
>> > It doesnt mess with my enjoyment of the machine though as we just line it.
>> > xxcarol
>>
>> Well, that's good :)  Lining it would work just fine for sure. :)

> Yup, and if yours does it too, just line with some foil and dont worry about
> it.

Yeah, I only use maybe a tablespoon or so of the drippings for some gravy once
in a while, the rest I toss anyway :)

Take care,
Janis

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