In message <UYyak.225819$M63.124151@[EMAIL PROTECTED]
>, morning glory
<morning_glory@[EMAIL PROTECTED]
> writes
>
>"June Hughes" <junehughes@[EMAIL PROTECTED]
> wrote in message
>news:+TbkSmgamnaIFw8r@[EMAIL PROTECTED]
>> In message <Zxuak.96913$zs1.93344@[EMAIL PROTECTED]
>, morning glory
>><morning_glory@[EMAIL PROTECTED]
> writes
>>>I bought some braising steak reduced price yesterday. I've marinated
>>>it in lemon juice, ginger, garlic, chili. Now cooking in a very slow
>>>with stock and whole baby red onions. Will add a few potatoes
>>>perhaps. The stock may be a mistake, as I made it from Bovril! Intend
>>>to serve with rice and a tomato and cu***ber salsa type thing.
>>>
>> Bovril's Ok sometimes. It all sounds lovely, mg.. We are having the
>>last of the aspargus before eating leftover roast lamb from Sunday
>>(med rare and lovely) and good old June's chips.
>
>Asparagus is one of my favourite things in the world. I like it with
>Hollandaise or just lemon or just butter. I've been eating it lots in
>the last few months. But tell me about your good old chips! What is the
>secret?
>
No secret except my family and friends like them. I cook my chips in
olive oil - we have argued here about that before as it has a low
flash-point - but I use a Magimix fryer. It doesn't need such a hot
temperature as other oils to produce chips that are crispy on the
outside and lovely and soft on the inside.
--
June Hughes
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