I burned the snags a bit tonight. For an easy option meal, we occasionally like to break out the snags (sausages), but as it is just the first few days of spring, it's still not quite light enough to break out the BBQ to cook dinner on. This is where my wonderful stove comes in. Iit has a grilling function -- well, several: regular, fan for a rotisserie effect, and eco for smaller portions.
This works very well, although you are instructed to prop the oven open on the first notch for grilling, unless you use fan grill. Even with the fan grill, when you open the oven door, lots of smoke tends to come out. This is why we replaced the missing doors in the kitchen. Ideally, you open the window, close the doors, turn on the overhead fan and smoke stays away from the smoke detector outside the bedroom. Unless of course you totally forget the whole bit about closing doors and opening windows, which I did.
So then comes my favourite dinner-time ritual of sprinting to the back door, yelling apologies to Andrew who is in the lounge, and vigorously waving the door back and forth to push fresh, non-smoky air towards the screaming detector. Fortunately this works quite well, and I only had to do it twice tonight.
As a consequence, we had all the doors and windows open after dinner to fumigate the house. One side benefit was that as the smoke dissipated, the wonderful scent of rain and spring flowers filled the air, borne on the wings of mozzies. Spring has come to Melbourne.
Hello world!
3 years ago
2 comments:
What kind of sausages did you make? I recall the vendor at the Victoria Market in Melbourne who had every kind imagineable, including kangaroo!
We just made plain pork with garlic & herb. We do have "kanga bangas" from time to time. (I prefer them to kangaroo roast or steak, although mince is good). We also occasionally make a run to the South African store and get boerwors (farmer's sausage) which is I think beef and/or pork.
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