Ever use a George Foreman for cooking a fry?

nlgbbbblth

Having a fry this morning, pan needs a wash and I'm outta liquid. Don't want to leave house to get some as I'm expecting a parcel in the post. So I'm considering using the George Foreman grill for cooking rashers (Galtee thick), pudding (Rudd's roulade of black/white) and sausages (M&S Irish)

Anyone had any experience of using one for this purposes? Time necessary etc?

h57xiucj2z946q

make sure after you fryed it all and dished it into a plate, empty the greece/fat collector on the front of the foreman onto the fry, otherwise it'l be pretty much tasteless.

Mint Sauce

oftem cooked sausage and bacon on it, not a problem

eth0_

Dulce Worried Termite wrote: »

make sure after you fryed it all and dished it into a plate, empty the greece/fat collector on the front of the foreman onto the fry, otherwise it'l be pretty much tasteless.

OH MY GOD.

I almost puked a little into my mouth.

Lawless_Samurai

nlgbbbblth wrote: »

Having a fry this morning, pan needs a wash and I'm outta liquid. Don't want to leave house to get some as I'm expecting a parcel in the post. So I'm considering using the George Foreman grill for cooking rashers (Galtee thick), pudding (Rudd's roulade of black/white) and sausages (M&S Irish)

Anyone had any experience of using one for this purposes? Time necessary etc?

Its all I use nowadays!!! :D:D Although I have poured the greese and crap back onto it.... Thats a little sick

Mint Sauce

if its a steak, i might poor a little of the greese back on, the only thing with the george forman is it does dry the food out a little to much

Tom Dunne

WHAT IS WRONG WITH YOU PEOPLE?

If the Frying pan is out of commission, here's what you do:

Find the nearest saucepan.

Fill 3/4 full with oil.

Turn on heat.

Drop sausages/rashers/pudding/mars bars in and enjoy.

None of your namby-pamby George Forman nonsense.

Slow Motion

nlgbbbblth wrote: »

Having a fry this morning, pan needs a wash and I'm outta liquid. Don't want to leave house to get some as I'm expecting a parcel in the post. So I'm considering using the George Foreman grill for cooking rashers (Galtee thick), pudding (Rudd's roulade of black/white) and sausages (M&S Irish)

Anyone had any experience of using one for this purposes? Time necessary etc?

Firstly you should change the title to has your wimmin......

Secondly what's this about you cooking and cleaning ? Wandered into the wrong forum ? You might be more at home here

http://www.boards.ie/vbulletin/forumdisplay.php?f=610

Maple

DO NOT use the George Forman, it sucks all the fat out of the food and leaves you with tasteless muck.

The Hill Billy

Nana Billy reliably informs me that when she was a nipper - the frying pan got washed once a week. The lard & all the crusty bits & pieces were left in after each use only to be cleaned on a Saturday night to have it fresh for Sunday Breakfast.

According to Nana Billy - the nicest, most flavoursome meal of the week was the steak they had on a Saturday evening before the pan was washed. The lard held the flavour of the rashers, sausages, kidneys & liver that had been fried up during the week.

Slow Motion

Hill Billy wrote: »

Nana Billy reliably informs me that when she was a nipper - the frying pan got washed once a week. The lard & all the crusty bits & pieces were left in after each use only to be cleaned on a Saturday night to have it fresh for Sunday Breakfast.

According to Nana Billy - the nicest, most flavoursome meal of the week was the steak they had on a Saturday evening before the pan was washed. The lard held the flavour of the rashers, sausages, kidneys & liver that had been fried up during the week.

I thought everybody knew this !

The Hill Billy

Slow Motion wrote: »

I thought everybody knew this !

Obviously not.

Galadriel

to be honest its quicker to clean the pan then the foreman grill...takes an age to clean

someothername

Galadriel wrote: »

to be honest its quicker to clean the pan then the foreman grill...takes an age to clean

what are you doing the cleaning for????? wimmins work ! :rolleyes:

faceman

georgie's grill takes most of the fat out of the food which is fine for low fat food anyway, but the good stuff - namely sausages and rashers dont taste anywhere near as good done on georgies machine.

and as someone quite rightly pointed out, its a nightmare to clean!!

r3nu4l

Galadriel wrote: »

to be honest its quicker to clean the pan then the foreman grill...takes an age to clean

I've been told that while the George Foreman is still warm you should drench two sheets of kitchen towel with water and place them on the grill. Shut the lid and wait a minute or two, then lift the lid, remove the kitchen towel and wipe clean with a cloth.

As I said, I've been told that's what you do...obviously I wouldn't know loike!

<_<

>_>

John Mason

Quiff81 wrote: »

what are you doing the cleaning for????? wimmins work ! :rolleyes:

er.......she is a wimmin

r3nu4l

irishbird wrote: »

er.......she is a wimmin

Yep, as IB says she is a wimmin! At least going by the username Galadriel she is!

eth0_

Galadriel wrote: »

to be honest its quicker to clean the pan then the foreman grill...takes an age to clean

It doesn't really, just be sure to clean it when it is still hot or the grease won't come off.
One of those sponge things dipped in fairy liquid water will do it.

Slow Motion

Galadriel wrote: »

to be honest its quicker to clean the pan then the foreman grill...takes an age to clean

You're excused 'cause it's assumed you're a wimmin

faceman wrote: »

georgie's grill takes most of the fat out of the food which is fine for low fat food anyway, but the good stuff - namely sausages and rashers dont taste anywhere near as good done on georgies machine.

and as someone quite rightly pointed out, its a nightmare to clean!!

Good lord man, snap out of it

r3nu4l wrote: »

I've been told that while the George Foreman is still warm you should drench two sheets of kitchen towel with water and place them on the grill. Shut the lid and wait a minute or two, then lift the lid, remove the kitchen towel and wipe clean with a cloth.

As I said, I've been told that's what you do...obviously I wouldn't know loike!

<_<

>_>

Your memory seems suspiciously clear to me.

eth0_ wrote: »

It doesn't really, just be sure to clean it when it is still hot or the grease won't come off.
One of those sponge things dipped in fairy liquid water will do it.

You're new around here, I'd read the proto-charter and a few of the other threads if I were you.


Now less of the cleaning tips I thought we weren't going to discuss wimmins troubles here anymore :mad:

Tom Dunne

*shakes head*

This forum is just going to the dogs with all this talk of cleaning up and washing tips.

John Mason

tom dunne wrote: »

*shakes head*

This forum is just going to the dogs with all this talk of cleaning up and washing tips.

I think you might have to start handing out some banning Mr. Dunne, its all gone very metrosexual around here:p

Slow Motion

Ah just lock the ****ing thread !

Galadriel

what are you doing the cleaning for????? wimmins work !

yes I'll admit it I'm one of these 'wimmin' you speak off :rolleyes:

dr strangelove

^
Well at least you know your place. Good job.

Now get me ma pipe and slippers luv.

Gillo

Dulce Worried Termite wrote: »

make sure after you fryed it all and dished it into a plate, empty the greece/fat collector on the front of the foreman onto the fry, otherwise it'l be pretty much tasteless.

The whole idea of a George Foreman is to get rid of the fat, and to be honest that just sounds rank.

Tom Dunne

gillo wrote: »

The whole idea of a George Foreman is to get rid of the fat, and to be honest that just sounds rank.

Easy up there, gillo, and have a look at the forum you are in.

r3nu4l

tom dunne wrote: »

Easy up there, gillo, and have a look at the forum you are in.

Great response, I laughed

The Hill Billy

dr strangelove wrote: »

^
Well at least you know your place. Good job.

Now get me ma pipe and slippers luv.

You forgot to give her a condescending pat on the ar$e.


* pat * There you go!

AlmightyCushion

The clue is in the name. It's called a fry because you fry it. End of story.

slavetothegrind

What's next?

OMG pinnies these days just don't last!

Fairy is SO much better than cheaper brands!

Plug in air fresheners?

Lads we really have to reclaim this forum.
Just because you have little ski jump boobs does not make you wimmin.
Get out of the feckin' kitchen and into the lazyboy and bark orders at herself like a man.

....what's that dear?.....oh nothing, i'm just paying a bill....coming!........:D

machiavellianme

No pan? Simple. Wait for it to be cleaned, used and food served. In the mean time, beer will make a good sustitute for any food.
If theres no beer however, then you have a predicament. You really need to think about your life and perhaps trading up to a more efficient model.

slavetothegrind

machiavellianme wrote: »

No pan? Simple. Wait for it to be cleaned, used and food served. In the mean time, beer will make a good sustitute for any food.
If theres no beer however, then you have a predicament. You really need to think about your life and perhaps trading up to a more efficient model.

Well said!

May i add that an emergency tube of pringles kept secretly by the side of the chair does a lot in times of emergency.
Also a tin of ambrosia creamed rice will help, cold straight from the can MMMMMMMMMM

Dr Strange

Slightly off-topic but a good way to add a great taste of fat to anything (even these greenery thingies that the mistress puts into the food):

I usually buy some beef dripping from the local butcher. Get yourself some of these trays like the chippers or Chinese take-aways use (Tesco stocks them). Now cut the dripping into little cubes not larger than 1cm x 1cm and place in a pot. Heat the pot and watch the dripping liquefy.
Pour off the liquid into the trays, repeat procedure until nothing is left in the pot but tough inedible solids. Throw out or let the cat/dog have it.

Once the liquid beef dripping in the trays has cooled down you can put a lid on them and store them in the freezer for ages (definitely for up to 6 months if not longer). Just take them out whenever you want to add a good bit of strong healthy beef fat.....ok...I'm drooling already...

slavetothegrind

Lovely,

Coat pringles in afore mentioned beef dripping allow to harden in fridge, i'm off to the patents office on the way to the butchers!!!!!!!:)

Dr Strange

joeclif wrote: »

Lovely,

Coat pringles in afore mentioned beef dripping allow to harden in fridge, i'm off to the patents office on the way to the butchers!!!!!!!:)

I don't buy crisps anymore but make my own pork snack by using pork belly, slice it in medium thick squares, fry it until crisp but with the fat intact (similar to crackling) and keep them as a crispy snack for later (you can add pepper or spices to your liking).

nlgbbbblth

It wasn't that nice - too dry and difficult (for my wife) to clean.

Back to the frying pan from now on.

The Hill Billy

Preusse wrote: »

I don't buy crisps anymore but make my own pork snack by using pork belly, slice it in medium thick squares, fry it until crisp but with the fat intact (similar to crackling) and keep them as a crispy snack for later (you can add pepper or spices to your liking).

You don't buy ANY crisps now? Not one single, solitary type of crisp? Jeeze!

Making your own snacks is quite admirable, but way too much hard work for something to nibble on while drinking beer & watching the telly.

Tearing open a bag of Cheezy-Wotsits or Bear-In-The-Big-Blue-House Corn Snacks (well at 1am HB Jr I won't be needing them ) is much easier.

someothername

irishbird wrote: »

er.......she is a wimmin

doh! i stand corrected!

Dr Strange

Hill Billy wrote: »

You don't buy ANY crisps now? Not one single, solitary type of crisp? Jeeze!

Making your own snacks is quite admirable, but way too much hard work for something to nibble on while drinking beer & watching the telly.

Tearing open a bag of Cheezy-Wotsits or Bear-In-The-Big-Blue-House Corn Snacks (well at 1am HB Jr I won't be needing them ) is much easier.

Well, I admit I can't get past the pork crispy thingies (sorry, forgot the name) but for some reason I find crisps unsatisfying. I just need something more substantial

dr strangelove

I find crisps unsatisfying. I just need something more substantial

A mini fry perhaps?
Just two sossies, two rashers, two puddings, two potato cakes, beans and some mushies should see you through to dinner time.

Dr Strange

dr strangelove wrote: »

A mini fry perhaps?
Just two sossies, two rashers, two puddings, two potato cakes, beans and some mushies should see you through to dinner time.

Indeed, a mini fry is always a good option. But not on a George Foreman grill. It has to be the greased-up pan or oven tray!

dr strangelove

But not on a George Foreman grill

exactly, if it isn't swimming in delicious, healthy grease, it isn't really food (Ice cream being the only exception to this.)

Dr Strange

dr strangelove wrote: »

exactly, if it isn't swimming in delicious, healthy grease, it isn't really food (Ice cream being the only exception to this.)

Food that doesn't swim in any grease or greasy substance? Never heard of it :eek:

smashey

Something seems to have been overlooked here. This foreman thingy. It isn't called a "fryer". It's a grill. How can a "fry up" be made in it?

Dr Strange

smashey wrote: »

Something seems to have been overlooked here. This foreman thingy. It isn't called a "fryer". It's a grill. How can a "fry up" be made in it?

Quite right, however, if you are stuck it should be permitted to use any means possible to prepare some fried greasy meats!

Thomas_S_Hunterson

faceman wrote: »

georgie's grill takes most of the fat out of the food which is fine for low fat food anyway, but the good stuff - namely sausages and rashers dont taste anywhere near as good done on georgies machine.

Never tried this, but it might be worth a shot:

Propping the two front legs of the grill up so that the grilling surface is flat rather than at the fat-busting tilt. Then the fat stays where it should...in the food. If you tilt it backwards a tiny bit, you should be able to grease it up and do a proper fry.

johnnyskeleton

Can you get someone to constantly put frystuff into the george foreman, throw it out when it's cooked and just position yourself under the grease spigot so that you get a steady flow of meaty goodness without having to chew?

dr strangelove

^ this, sounds like the basis for a pretty rocking cocktail, meat juices and whiskey together at last.

trout

johnnyskeleton wrote: »

Can you get someone to constantly put frystuff into the george foreman, throw it out when it's cooked and just position yourself under the grease spigot so that you get a steady flow of meaty goodness without having to chew?

go one step further, and invent the BGRH intravenous grease drip

mainline d'grease.

Seraphina

Preusse wrote: »

Well, I admit I can't get past the pork crispy thingies (sorry, forgot the name) but for some reason I find crisps unsatisfying. I just need something more substantial

pork scratchings? solid crispy fatty salty porky goodness.
the perfect snack to make you want more beer!