What can you expect in the Food Thread on PF?

[WhoWee]

Periodically, the local VFW grills half-chickens and accompanies those with salads, rolls, etc, as a fund-raiser. The grilled chicken is VERY popular, so I asked my neighbor (head of the VFW) what they put on them. It's very simple, and my wife and I want to try it, so when she goes grocery shopping tonight, she'll pick up a spray bottle.

1 gallon of water
1 gallon of cider vinegar
1 cup of vegetable oil (I'll probably use peanut oil)
2-3 tbs of dry mustard.

That's it. I'll scale it back so I can experiment some, and probably will stay to the high-end with the mustard. We have lots of charcoal, and a grill that allows you to raise or lower the charcoal-tray with respect to the grilling surface, so there is plenty of flexibility WRT heat. My understanding is that you should turn the chicken-halves regularly, and spray all of them before flipping them. If anybody wants to experiment with this spray, I'd be interested in hearing what you did, and how it worked out.

I'm thinking that dusting the chicken with hot smoked paprika might perk things up a bit.

You might want to consider keeping the birds whole - split down the breasts. This method retains moisture longer and allows the area under the wings to cook evenly. If the heat is moderate, keep them on the skin side until it tightens and begins to brown - then flip them to the cavity side to finish. Once the cavity side is done, sit them away from the heat - legs up to allow the juices to drain into the breasts. This is the way char-broiled chicken chains cook their birds.

 

[Evo]

I thought I was so clever. I had a bunch of jalapenos, and salmon, so i decided to make a refreshing sauce for the salmon. I finely minced a dozen mild jalapenos, added minced garlic, salt and mixed it into a container of no fat sour cream. Delicious!

Recipes like this are all over the internet.

 

[Evo]

Turbo, do you ever watch "America's Test Kitchen" or "Cook's Kitchen" on PBS? I've just recently started watching them and they're great. I don't always agree, but they do have some great advice and I love their kitchen gadget tests.

Today they had this potato recipe that looked great. Whole roasted new potatoes, smashed (not mashed) and oven fried. I'm making these tonight.

http://www.americastestkitchen.com/..._0_mv=recipe&document_season_i=11&docid=31060

 

[turbo]

I never watch any cooking shows anymore, and neither does my wife. I just clicked your link and clicked on "Equipment" and there are excerpts from episodes featuring cooking tools, and none of them appealed to me enough to click through and watch the video.

My TV-watching is comprised solely of watching local and national news, then usually the Daily Show and Colbert. That's it. One of these days, I'll end up with a flat-screen TV and get rid of this big home-entertainment cabinet, but not until this TV gives up the ghost. As little as I use it, it won't die unless we get a lightning strike or similar.

 

[Evo]

I never watch any cooking shows anymore, and neither does my wife. I just clicked your link and clicked on "Equipment" and there are excerpts from episodes featuring cooking tools, and none of them appealed to me enough to click through and watch the video.

My TV-watching is comprised solely of watching local and national news, then usually the Daily Show and Colbert. That's it. One of these days, I'll end up with a flat-screen TV and get rid of this big home-entertainment cabinet, but not until this TV gives up the ghost. As little as I use it, it won't die unless we get a lightning strike or similar.

Be careful what you say, I had a lightning hit that killed everything I had, including 3 tvs, one was brand new.

 

[turbo]

Be careful what you say, I had a lightning hit that killed everything I had, including 3 tvs, one was brand new.

When I was a kid, I was visiting playmates at their grandfather's house. A really bad storm was coming down the lake, with heavy lightning, and he said "Kids let's get off the porch and into the house." Even though the porch was glassed-in he didn't feel safe out there.

He sat at the head of the kitchen table and his 3 grandchildren sat at the table, and I was standing in the doorway between the kitchen and the den. Suddenly, it felt like someone hit me with a mattress, and I ended up on my back in the den. I jumped up, to find the other kids on the kitchen floor, and only old Tim was still in his chair. Lightning had hit the TV antenna, and entered through the antenna-wire and guy-wires. The surge burned out most of the elements in the electric stove, including the oven element, blew the old-style crank telephone off the den wall (magneto with oak battery box), and exploded the TV tube so that there was glass all over the living room.

We all pitched in for clean-up and looking for additional damage or threat of fire. He kept us there for a few hours crawling around on hands and knees upstairs and down, putting our noses near electrical outlets to see if there was any smoldering in the walls. Eventually, he let us go so that we could tell people about our "adventure", but not until he was satisfied that the house was not going to burn down.

 

[Evo]

When I was a kid, I was visiting playmates at their grandfather's house. A really bad storm was coming down the lake, with heavy lightning, and he said "Kids let's get off the porch and into the house." Even though the porch was glassed-in he didn't feel safe out there.

He sat at the head of the kitchen table and his 3 grandchildren sat at the table, and I was standing in the doorway between the kitchen and the den. Suddenly, it felt like someone hit me with a mattress, and I ended up on my back in the den. I jumped up, to find the other kids on the kitchen floor, and only old Tim was still in his chair. Lightning had hit the TV antenna, and entered through the antenna-wire and guy-wires. The surge burned out most of the elements in the electric stove, including the oven element, blew the old-style crank telephone off the den wall (magneto with oak battery box), and exploded the TV tube so that there was glass all over the living room.

We all pitched in for clean-up and looking for additional damage or threat of fire. He kept us there for a few hours crawling around on hands and knees upstairs and down, putting our noses near electrical outlets to see if there was any smoldering in the walls. Eventually, he let us go so that we could tell people about our "adventure", but not until he was satisfied that the house was not going to burn down.

Wow, that sounds worse than my big hit, no broken glass, but the ethernet card in one of my computers got fried, literally. Lost my phones, fax machine, printers. I've had a phone blown out of my hand while I was talking, got shocked at the sink (I don't get near plumbing during storms anymore). So, we've both been hit by lightning, I wonder if Wolram has? People might want to pay the three of us to stay away from them.

 

[turbo]

Back to food. Friends have signaled an intention to drop in after they get chores done at their camp. It's too hot and humid out to cook, so we're shooting for cold beer and cold sandwiches. We have some nice sub (grinder) rolls, deli roast-beef and sharp cheese, peppers, tomatoes, onions, ripe olives, bacon, lettuce, my home-made kosher dills, mayo, mustards, my home-made jalapeno/garlic relish (I'll warn them about that stuff!), etc, and we can all make our own sandwiches.

They are long-time friends with roots here, though they live on the coast. Whenever we get together, it generally involves grilling 'burgers, dogs, chicken, steak, etc, so this roll-your-own cold sandwich plan should be a nice break.

 

[rhody]

Try this, you might like it; Lentils and Rice

4 Large sweet onions
Rice, any kind that works for you, a bag or two if the fast cook kind
Bag of lentils

Boil lentils until tender, drain, set aside
Steam or cook rice till tender, set aside
Slice onions medium thick
In a large deep pot with oil, cook slowly for about an hour until onons are black, but not
sticking to the pot, drain (some carmelized remnants are fine too)
Combine lentils, rice, and onion, stir and refrigerate

If you prefer add yogurt, as a side or mixed, or, as I like, serve as is, plain...

Rhody...

 

[HeLiXe]

I <3 lentils and rice :D

 

[Ben Niehoff]

Barbecue pork ribs in the oven

I just finished making barbecue pork ribs, and they turned out great. The catch is I don't have any place I can put a grill (my balcony is too small), so I did it in the oven. I made two racks of ribs with two different sauces, because soy sauce can be a migraine trigger and my gf gets migraines. I made up the sauces off the top of my head, and these measurements are approximate (I hardly ever measure things):

Sauce 1: Spicy, soy sauce free
2/3 tsp dry basil
1/2 tsp chile powder
1 1/2 tsp cayenne pepper
1 1/2 tsp wasabi powder (or dry mustard)
1 tsp ground ginger
1/2 tsp sesame oil
6 drops liquid smoke
1 cup rice vinegar

Sauce 2: Less spicy
2/3 tsp dry basil
1/2 tsp chile powder
1/3 tsp cayenne pepper
1 1/2 tsp wasabi powder (or dry mustard)
1 tsp ground ginger
1 tsp brown sugar
1/2 tsp sesame oil
1 tsp dark molasses
6 drops liquid smoke
2/3 cup rice vinegar
2/3 cup soy sauce

I also made some dry spice mix of the same spices, up to about 3 tsp.

To make the ribs:

1. Pat dry with paper towels. This helps the outside sear and keep in the moisture.

2. Smear the outside with some kind of fat. I used bacon drippings for one rack of ribs, and coconut oil for the other. You just need a thin layer, but reserve some extra fat for basting.

3. Spread the dry spice mix over the ribs (both sides), and place ribs onto rack in roasting pan.

4. Preheat oven to 400 degrees. Put the ribs in for 15 minutes. This will sear the outside.

5. Turn oven down to 300 degrees. Baste with reserve sauce and fat.

6. Cook at 300 degrees for about 3 hours. Every 30 minutes, baste with reserve sauce and fat. Try to do it fast, because the longer the oven door is open, the more heat and moisture escapes.

7. When nearing the end of the time, test it by poking with fork...you want it to be done, but not overdone.

Mine turned out flaky, kinda like fish. And juicy inside. And delicious. :)

Here's a pic of the result. There are bits of pineapple on top, and vegetables in the pan.

 

[Ms Music]

Does anyone here know anything about stone grinders? I am thinking it is about time to steal my mothers mill and teach my daughter to make bread. She hates to cook, but LOVES to bake, and it is ALL from scratch. Problem is, I doubt my mother has milled wheat in years and I am afraid it will make anything ground taste rancid (her pantry smells rancid from the mill). Will the rancid go away after a batch or two? If so, I could find some cheap grain to waste. Or do I take it apart and give it a good scrubbing with baking soda or vinegar or something to eliminate the rancid flour? I really, REALLY want to steal her mill, but not if flour will taste like the mill smells.

Also to Fabian15: If I may ask, what do you mean by "stomach patient?" I also have a lot of stomach problems, and can eat very little that is made in restaurants, so if we know what you have to avoid, we can probably share recipes!

And welcome to the forum!

(do you like fish?) ;)

 

[ViewsofMars]

Barbecue pork ribs in the oven

I just finished making barbecue pork ribs, and they turned out great. The catch is I don't have any place I can put a grill (my balcony is too small), so I did it in the oven. I made two racks of ribs with two different sauces, because soy sauce can be a migraine trigger and my gf gets migraines. I made up the sauces off the top of my head, and these measurements are approximate (I hardly ever measure things):

Sauce 1: Spicy, soy sauce free
2/3 tsp dry basil
1/2 tsp chile powder
1 1/2 tsp cayenne pepper
1 1/2 tsp wasabi powder (or dry mustard)
1 tsp ground ginger
1/2 tsp sesame oil
6 drops liquid smoke
1 cup rice vinegar

Sauce 2: Less spicy
2/3 tsp dry basil
1/2 tsp chile powder
1/3 tsp cayenne pepper
1 1/2 tsp wasabi powder (or dry mustard)
1 tsp ground ginger
1 tsp brown sugar
1/2 tsp sesame oil
1 tsp dark molasses
6 drops liquid smoke
2/3 cup rice vinegar
2/3 cup soy sauce

I also made some dry spice mix of the same spices, up to about 3 tsp.

To make the ribs:

1. Pat dry with paper towels. This helps the outside sear and keep in the moisture.

2. Smear the outside with some kind of fat. I used bacon drippings for one rack of ribs, and coconut oil for the other. You just need a thin layer, but reserve some extra fat for basting.

3. Spread the dry spice mix over the ribs (both sides), and place ribs onto rack in roasting pan.

4. Preheat oven to 400 degrees. Put the ribs in for 15 minutes. This will sear the outside.

5. Turn oven down to 300 degrees. Baste with reserve sauce and fat.

6. Cook at 300 degrees for about 3 hours. Every 30 minutes, baste with reserve sauce and fat. Try to do it fast, because the longer the oven door is open, the more heat and moisture escapes.

7. When nearing the end of the time, test it by poking with fork...you want it to be done, but not overdone.

Mine turned out flaky, kinda like fish. And juicy inside. And delicious. :)

Here's a pic of the result. There are bits of pineapple on top, and vegetables in the pan.

Wow! That's sin city there, but I love it! I'm famous for my holiday ribs but your recipe wins the prize. I'm most definitely going to use it at my next BBQ party which is coming up in a few weeks. Thanks!

I've used McCormick Grill Mates Smoke House Maple seasoning that's great for chicken, pork or salmon. It's fairly new on the market. Tastes pretty good.

Does anyone here know anything about stone grinders?

I have a FINELIFE-EASY FLAVOR GRINDER that cuts, chops, grinds, and mixes.
It's not a *stone* grinder.

 

[ViewsofMars]

Some cakes and buns my mom are mine favorite and I love to eat them at or without nay of teh special occasion there .

Hello Marshal. Welcome to PhysicsForums. Nice to see you here. Can you get a recipe from your mom and share it with us? What's your favorite cake? I love chocolate and strawberry cake with real strawberries and whip cream on top of it. :!) Yummy.

 

[HeLiXe]

Thai red curry shrimp always gets my vote

 

[Evo]

Try this, you might like it; Lentils and Rice

4 Large sweet onions
Rice, any kind that works for you, a bag or two if the fast cook kind
Bag of lentils

Boil lentils until tender, drain, set aside
Steam or cook rice till tender, set aside
Slice onions medium thick
In a large deep pot with oil, cook slowly for about an hour until onons are black, but not
sticking to the pot, drain (some carmelized remnants are fine too)
Combine lentils, rice, and onion, stir and refrigerate

If you prefer add yogurt, as a side or mixed, or, as I like, serve as is, plain...

Rhody...

I'm makin it.

 

[Evo]

Try this, you might like it; Lentils and Rice

4 Large sweet onions
Rice, any kind that works for you, a bag or two if the fast cook kind
Bag of lentils

Boil lentils until tender, drain, set aside
Steam or cook rice till tender, set aside
Slice onions medium thick
In a large deep pot with oil, cook slowly for about an hour until onons are black, but not
sticking to the pot, drain (some carmelized remnants are fine too)
Combine lentils, rice, and onion, stir and refrigerate

If you prefer add yogurt, as a side or mixed, or, as I like, serve as is, plain...

Rhody...

Rhody, are these dark enough?

[PLAIN]http://img543.imageshack.us/img543/4297/onionsblack.jpg

 

[Ms Music]

Thai red curry shrimp always gets my vote

Mmmmmmm, I now know what I am having for dinner!

 

[rhody]

Rhody, are these dark enough?

[PLAIN]http://img543.imageshack.us/img543/4297/onionsblack.jpg[/QUOTE]
Evo,

Nope, use less oil and let the onions absorb most of the moisture like this:

http://img709.imageshack.us/img709/8417/onions.jpg

I actually cooked them less than I usually do, they are normally blacker, like the black ones you see sprinkled about.


Here is everything mixed together, lasts three or four days in the refrigerator.

http://img577.imageshack.us/img577/9517/ricey.jpg

It is a great simple dish to make, time consuming to blacken the onions, but worth the wait.

Rhody...

 

[Evo]

Wow, those do look burned, but I'll take your word that they taste better than they look.

I really only used a drop of oil, I cooked them covered, stirring often, like making a good roux, dark, evenly cooked, but not burned.

 

[turbo]

Well, Evo, when my wife or I cook home-fries (pan-fried potatoes and onions in butter), lots of the onions get about that dark. We don't fight over them, but there are never any left over, if you get my drift.

They taste great. We dump the the potato chunks and the onions in the sizzling butter at about the same time and since the chopped onion pieces are smaller, they are what you might consider overcooked when the chunks of potato are browned up nice and cooked through.

 

[Evo]

Well, Evo, when my wife or I cook home-fries (pan-fried potatoes and onions in butter), lots of the onions get about that dark. We don't fight over them, but there are never any left over, if you get my drift.

I throw out the burned bits. Brown I love, not burned. But to each his own.

I don't like pizza burned black either, but I see people eat it on tv, I'd send it back and order one unburned.

 

[turbo]

I throw out the burned bits.

If there are tiny burnt bits of potato my wife will challenge me for them. You can't take semi-spherical tubers and make uniform chunks out of them, so the smallest ones will be over-cooked. I try to leave those for my wife because if I take them, she'll be eyeing my plate. Same with the charred onions.

 

[Evo]

If there are tiny burnt bits of potato my wife will challenge me for them. You can't take semi-spherical tubers and make uniform chunks out of them, so the smallest ones will be over-cooked. I try to leave those for my wife because if I take them, she'll be eyeing my plate. Same with the charred onions.

Not if you cook them correctly. I make a fried potato dish called "carefree potatoes", they are pieces of potato intentionally cut into odd pieces so that you get different textures and flavors, they are browned and crispy at the most, soft and buttery for the larger pieces, but never, ever burned. It does require an amount of skill and attention to make sure they aren't burned, but well worth the trouble. But if you don't mind overcooked or burned food, then it doesn't matter.

Rhody intentionally burns the onions for the taste, and that might be good, but burning by mistake is a mistake. I'm going to try to put a bit of char on some onions and see if I like them.

 

[turbo]

Not if you cook them correctly. I make a fried potato dish called "carefree potatoes", they are pieces of potato intentionally cut into odd pieces so that you get different textures and flavors, they are browned and crispy at the most, soft and buttery for the larger pieces, but never, ever burned. It does require an amount of skill and attention to make sure they aren't burned, but well worth the trouble. But if you don't mind overcooked or burned food, then it doesn't matter.

Rhody intentionally burns the onions for the taste, and that might be good, but burning by mistake is a mistake. I'm going to try to put a bit of char on some onions and see if I like them.

My wife and I don't like over-cooked mushy fried potatoes, so we tend to cook them hot and fast. The occasional crunchy bits (like chips) are really good. Same with the onions. Getting grilled potatoes and onions or other variations at a restaurant doesn't compare with the real deal. I REALLY don't like the grated grilled potatoes served at places like Waffle House and similar. No character.

You can order hash-browns at a Waffle House, but if you are used to eating at rural diners, you will be VERY disappointed when your breakfast arrives. Over-cooked, greasy, mushy, with no character. It's pretty sad. Some diners in the South do a pretty good job of cooking breakfasts fast-order-style, but the chains don't. It's crap.

 

[Evo]

My wife and I don't like over-cooked mushy fried potatoes, so we tend to cook them hot and fast. The occasional crunchy bits (like chips) are really good. Same with the onions. Getting grilled potatoes and onions or other variations at a restaurant doesn't compare with the real deal. I REALLY don't like the grated grilled potatoes served at places like Waffle House and similar. No character.

You can order hash-browns at a Waffle House, but if you are used to eating at rural diners, you will be VERY disappointed when your breakfast arrives. Over-cooked, greasy, mushy, with no character. It's pretty sad. Some diners in the South do a pretty good job of cooking breakfasts fast-order-style, but the chains don't. It's crap.

I used to be a short order cook at three individually owned pharmacies. Remember when the corner drug store had a soda fountain and grill? There was a guy that leased out the soda fountains at three local pharmacies and I worked at all three. Yeah, believe it or not, I was a soda jerk (some just say I'm a jerk). I learned how to make all of the old fashioned soda fountain drinks, learned how to man a grill. I took the orders, waited the counter and tables, did all of the drinks, shakes, all of the food (we were open from 8am to 9 pm) I flipped burgers, made the daily specials (beef tips over rice, meatloaf, etc... your basic horrid cafeteria type food). I was also cashier, I cleaned the place, I took deliveries, and after the first 20 hours a week, he paid me cash under the table. It was the best time I'd ever had! I ran the three places for him, often opening and closing all by myself. I worked with a couple of old ladies in each place. They were real characters.

Which brings me back to what started all of this...hash browns. They came frozen, already grated. I'd take a scoop, throw it on the hot top, sprinkle it with paprika (this is an old trick to ensure a consistent color), wait for it to crisp, flip it without touching it first, let the other side crisp then onto a plate. I made every type of egg you can imagine, all to order.

I had every trucker in the area as a regular, they used to call me "ponytail" because I had waist length hair I kept back in a ponytail. I wore a white nurse's uniform that was fitted and super short.

Thank goodness there are no pictures around from back then, at least none that I know of.

But, boy can I cook for a crowd without missing a step.

 

[Borek]

4 Large sweet onions
Rice, any kind that works for you, a bag or two if the fast cook kind
Bag of lentils

Can you translate bag into some more universal unit? Say... pounds? Kilograms? Ounces? I guess around half pound will do, but confirmation won't hurt.

 

[rhody]

Can you translate bag into some more universal unit? Say... pounds? Kilograms? Ounces? I guess around half pound will do, but confirmation won't hurt.

Hey Borek,

Welcome back by the way...

What you saw above is about 1/2 a recipe for the concoction. I used 2 onions, 2 bags of Minute (Boiling bag) Instant Rice (they come 4 bags to a box), 1/2 bag of lentils. Slice the onions medium thick, keep the slices whole.

The secret with the onions is to use a heavy metal skillet (like the one in my picture) and a light layer of oil on the bottom, Two large onions onions fill the pan, heat the oil on medium heat, throw in the onions, cover. Every 6 to 8 minutes, using a large spatula, flip them, and reduce. Repeat the flip cycle until they are black, or brown and black as I did. Keep an eye on the oil, too, a little should be in the pan to keep them from sticking but not too much.

One half a recipe serves 4 to 5 people and is great chilled with your favorite yogurt.

Cooking 4 large onions for a full recipe takes about an hour (two batches of onions unless you have two fry pans).

I mentioned this before, but after you boil, rice and lentils, rinse lentils well with water to get the grit out. Enjoy...

Rhody...

 

[rhody]

I used to be a short order cook at three individually owned pharmacies. Remember when the corner drug store had a soda fountain and grill? There was a guy that leased out the soda fountains at three local pharmacies and I worked at all three. Yeah, believe it or not, I was a soda jerk (some just say I'm a jerk). I learned how to make all of the old fashioned soda fountain drinks, learned how to man a grill. I took the orders, waited the counter and tables, did all of the drinks, shakes, all of the food (we were open from 8am to 9 pm) I flipped burgers, made the daily specials (beef tips over rice, meatloaf, etc... your basic horrid cafeteria type food). I was also cashier, I cleaned the place, I took deliveries, and after the first 20 hours a week, he paid me cash under the table. It was the best time I'd ever had! I ran the three places for him, often opening and closing all by myself. I worked with a couple of old ladies in each place. They were real characters.

Which brings me back to what started all of this...hash browns. They came frozen, already grated. I'd take a scoop, throw it on the hot top, sprinkle it with paprika (this is an old trick to ensure a consistent color), wait for it to crisp, flip it without touching it first, let the other side crisp then onto a plate. I made every type of egg you can imagine, all to order.

I had every trucker in the area as a regular, they used to call me "ponytail" because I had waist length hair I kept back in a ponytail. I wore a white nurse's uniform that was fitted and super short.

Thank goodness there are no pictures around from back then, at least none that I know of.

But, boy can I cook for a crowd without missing a step.

Evo,

After that, I feel like being thrown back in time... Happy Days... Cool story...

Rhody...

 

[dlgoff]

... I was a soda jerk (some just say I'm a jerk). I learned how to make all of the old fashioned soda fountain drinks,

I'll have a Suicide and Hamburger.

 

[Evo]

I made Ina Garten's jalapeno cheese bread. She calls it corn bread, but it has 3 cups of white wheat flour and 1 cup of cornmeal, so it is not a cornbread.

I cut the amount of sugar in half, tripled the amount of jalapenos and added more cheese. it's a weird kind of bread, but it's tasty, i have no idea what to call it.

I'm also making chili and Evo child walked in and smelled it and demanded to take some home, but it's not ready. Sorry Evo Child.

 

[CosmicEye]

Id die a happy man if I was injected with hot liquid cheese from an IV tube

mmmmm.. cheese

 

[turbo]

Summer squash, green peppers, basil, beet greens, beans, garlic - whatever you have, saute them hot and fast in a heavy pan or a wok, and serve them over a bed of rice. There will be no complaints. When you have a garden in a spotty year, free-style cooking is the only way to go. You may be limited in your ingredients (vs what you'd like to have) but at least everything is really fresh and flavorful, and didn't spend the better part of a week getting to your supermarket, where it languished until you bought it.

 

[Ivan Seeking]

We got a brand new propane BBQ, made by Stok, that has the highest heat density [BTU per sq inch of grill area] of any we saw. I was sure this would be enough to cook a steak properly, but not so! Cooking on propane was a lost cause - way too little heat per sq inch. I modified the grill so that I can use charcoal and wood as before, and this helped a great deal, but they have too much vent area. The steaks are coming out okay but we are still getting layering. If cooked properly, the interior color should be approximately uniform. No doubt there is still too much air flow when I close the lid. I've been through this before as I tried to improve my technique over the years.

Having a direct flame seems to be critical. Everyone is moving towards indirect heat only, I think to reduce the production of cancer-causing whatever, and this just doesn't cook the steak quickly enough. If the air temp was higher it might still work. I know there are ovens that cook steaks at something like 1200 degrees F, and I think without a direct flame, but temps that high likely create too many liability concerns for BBQs and standard ovens.

On one occasion, my charcoal-wood BBQ mixture was so hot that it ignited the paint on the outside of the BBQ. I looked out just in time to see the BBQ engulfed in flames.

 

[Borek]

2 bags of Minute (Boiling bag) Instant Rice (they come 4 bags to a box), 1/2 bag of lentils.

Can't say I feel any wiser Rice is sold here in 1kg bags, lentils in 400g bags. I guess even minute rice bags (they are here, but I don't use them) can be different.

Ratio of masses or volumes, please.