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Omelet[_7_]

In article >,
(Phred) wrote:

> In article >, Omelet
> > wrote:
> >In article
> >,
> > Cindy Hamilton > wrote:
> >> On Apr 9, 3:34*pm, Omelet > wrote:
> [snip]
> >> > I don't do a lot of baking so rarely serve [spuds] truly baked. (Been
> >> > without a stove now for about 3 years so cook everything on hot plates,
> >> > electric grill, microwave, or BBQ.)
> [...]
>
> G'day Om,
>
> Does your BBQ have a cover and, if so, do you cook roasts in it?

Yes and yes, and I do like the wood smoke flavor.

>
> My oven has been US for some time now. I've tried roasting pork,
> lamb, beef, in an electric fry pan with a high-domed lid. They come
> out okay, but not as good as in an oven IME. (Also, I don't really
> attempt it often enough to get a truly consistent result.

I consider that to be braising. <g>
Not the same, I agree!

I do, however, also own and use an electric table top roaster.
It's quite the handy thing!

>
> It has occurred to me that getting one of those hooded BBQs may be the
> way to go if they're capable of cooking decent roasts -- hence my
> request for guidance from the enlightened! (The BBQ approach has
> another potential advantage too -- it would keep the heat outside the
> house, which is not something to be lightly dismissed here in the deep
> north of the deep south for many months of the year.)

It works, but it takes skill that I am still learning!
I love crispy skin on chicken and have had good luck getting that with
the outdoor covered grill.

>
> Now, returning you to your original programme:
>
> >Not really. :-) Have you experimented with different types of spuds?
> >They are in the nightshade family tho' and sometimes disagree with me
> >too if I eat too large an amount. I've found that I'm sensitive to the
> >nightshade family too (including tomatoes and peppers) but can handle
> >them ok in SMALL portions.
> [...]
>
> I presume you don't try eating spuds with a greenish tinge?

NEVER!!! I know better.

> Also, if
> they've started to sprout they are likely to have elevated levels of
> solanine. Damaged tubers will also have higher levels of this toxin.

If they sprout, they get tossed or planted.

>
> <Quoting an extract from USDA article on spud storage>
> Greening may occur in part of a tuber exposed to light. Affected
> tubers are easily culled at grading and rarely proceed to marketing
> channels. Darkness is essential for long-term storage because greening
> can occur during storage or marketing. Exposure to bright light during
> postharvest handling, or longer periods (1 to 2 weeks) of low light,
> can result in development of chlorophyll (greening) and bitter, toxic
> glycoalkaloids, such as solanine.
>
> Solanine also forms in response to bruising, wounding (including fresh
> processing followed by storage), and during sprouting.
>
> Glycoalkaloids are heat stable and minimally degraded by cooking.
> Tubers in market displays should be replaced daily or more frequently
> to minimize greening.
> </quoting>
> Ref: <http://www.ba.ars.usda.gov/hb66/114potato.pdf> [Note: .PDF]
>
> Further reading: <http://en.wikipedia.org/wiki/Solanine>
>
> Cheers, Phred.

Thanks.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.