*heavily biting down on tongue*
Grrrr, more housemate gripes!
Last remaining housemate has managed to fill the kitchen with smoke. Now this I have no problem with, I've done it myself in the past and Caterina+Gavin always managed to do it with their griddle, but this is a different case. Frying sausages in a wok is of course a fair enough thing to do, specially if there arent any spare frying pans (though I know there are - and were in fact there in the cupboard with the wok). Using the low-cal frying spray, I also have nothing against though it is almost pointless to use since the oil applied is never enough to do any kind of frying, and the cooking process that occurs is usually quite sticky and closer to charring than anything. But to use this stuff in a wok and then cook sausages whilst maintaining maximum heat is 100% guaranteed to cause large amounts of smoke. Not to mention absolute buggery of said wok as it obtains a very high temperature and all the non-stick melts off. I think I'm going to be purchasing a new wok.
He's also using my marg. And I notice that the box of red wine I bought for cooking purposes, containing 3L (about 4 bottles worth) and have used the sum total of perhaps 5 glasses of wine to cook with is now almost empty. I think we have a casual food thief on our hands, not to mention trasher of pans!
Much to my eternal shame, I'm forced to agree with Jamie Oliver (I feel dirty after typing that) and note that people need to learn how to cook properly.
Last remaining housemate has managed to fill the kitchen with smoke. Now this I have no problem with, I've done it myself in the past and Caterina+Gavin always managed to do it with their griddle, but this is a different case. Frying sausages in a wok is of course a fair enough thing to do, specially if there arent any spare frying pans (though I know there are - and were in fact there in the cupboard with the wok). Using the low-cal frying spray, I also have nothing against though it is almost pointless to use since the oil applied is never enough to do any kind of frying, and the cooking process that occurs is usually quite sticky and closer to charring than anything. But to use this stuff in a wok and then cook sausages whilst maintaining maximum heat is 100% guaranteed to cause large amounts of smoke. Not to mention absolute buggery of said wok as it obtains a very high temperature and all the non-stick melts off. I think I'm going to be purchasing a new wok.
He's also using my marg. And I notice that the box of red wine I bought for cooking purposes, containing 3L (about 4 bottles worth) and have used the sum total of perhaps 5 glasses of wine to cook with is now almost empty. I think we have a casual food thief on our hands, not to mention trasher of pans!
Much to my eternal shame, I'm forced to agree with Jamie Oliver (I feel dirty after typing that) and note that people need to learn how to cook properly.
posted by J at 9:07 PM
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